1997 Napa Valley Chardonnay

Current Releases1997 Napa Valley Chardonnay

$18 per 750ml bottle

The Chardonnay vineyards on Keenan's Spring Mountain Estate were replanted in spring of 1995, and as a result Keenan would not harvest Estate Chardonnay again until September of 1998. In the interim, Keenan has contracted Chardonnay from select vineyards on the floor of the Napa Valley. Despite these vineyard changes, this wine continues the Keenan tradition of producing a crisp classic style Chardonnay.

The 1997 growing season allowed the Chardonnay grapes to mature fully, and we were able to harvest the fruit at a perfect balance of sugar and acidity. After pressing, the juice was chilled and allowed to settle before being placed iin French oak barrels. Yeast was added to the juice and a barrel fermentation lasting ten days followed. No secondary, or mallolactic, fermentation was carried out, leading to the crisp, citrus character of this wine. As always, the Chardonnay was barrel-aged in approximately one-third new oak barrels, and one-half of the lot was left on its lees and stirred weekly. The wine was aged for nine months before it was bottled.

The finished wine shows grapefruit and lemon peel in the nose, yet tropical hints of pineapple are noticed as the wine opens up. The sur-lie aging has added complexity to the ripe pear and crisp apple flavors, and plenty of oak character returns on the finish. Like all of Keenan's wines, this Chardonnay is a food-worthy wine whose crisp acidity and medium body will accompany a wide variety of well-seasoned dishes.


1997 Napa Valley Chardonnay. "Bright straw. Moderately full-bodied. Full acidity. Moderately extracted. Minderals, green apples. Aromatically reserved with precise and focused flavors. Firm and quite lean, with mouth-watering acidity making for a refreshing finish."

Wine Enthusiast, February 1999

WINE DATA

AWARDS & RATINGS

1999 San Francisco Wine Competition
Bronze Medal

1999 Jerry Mead's Itnl Wine Competition
Bronze Medal

Wine and Spirits Magazine
86 points

Alcohol

13.5%

Total Acidity

0.70 grams/100mL

pH

3.28

Residual Sugar

Dry

Bottling Date

May 8, 1998

Production

1,823 cases

Home | About the Winery | Virtual Tasting Room | Crush Notes | Wine Club

Awards & Reviews | Order Form | Library | Guest Book | Tours & Map