Keenan Cabernet Sauvignon Reserve, Napa Valley, Spring Mountain District Reserve
2001 marks the first vintage in which Keenan has ever produced a “Reserve” Cabernet Sauvignon.The idea behind the Reserve Cabernet is to make a big, powerful Cabernet Sauvignon from the Keenan Estate that will be worthy of aging, yet balanced in structure and finesse.
The 2001 vintage supplied plenty of spectacular Cabernet. It was an early harvest and grapes ripened to full maturity without difficulty. After hand harvesting, the grapes were de-stemmed, then fermented in stainless steel tanks for six to ten days. The wines were aged in fifty percent new French and American oak barrels for twenty months.
Blending trials for the 2001 red wines began in March of 2003. A composite trial blend of five different Cabernet clones from the Estate showed ripe fruit characters, mouth-filling richness and exceptional structure. Consequently the blend was set aside and designated a reserve lot. The trials continued and it was decided that fifteen percent Merlot would enhance the Cabernet Sauvignon blend.
The finished wine is an immense, full bodied Cabernet Sauvignon. Enjoy this wine with a rich meal, or allow it to slowly evolve over the next twenty years.
Robert M. Parker Jr., Wine Advocate, Issue #150 12.23.2003 / 93+ Points
“…the spectacular 2001 Cabernet Sauvignon Reserve Spring Mountain, another limited cuvee of less than 300 cases made completely from Keenan’s Spring Mountain estate. An inky saturated purple color is accompanied by aromas of creosote, crème de cassis, melted licorice, espresso, and toast. It boasts fabulous richness along with a big, rich, medium to full-bodied personality without a lot of weight or astringent tannin. The finish lasts for 35-40 seconds. Give it 3-4 years of cellaring; it should last for two decades.”
2005 marks the 28th vintage for the Robert Keenan Winery and the 5th consecutive vintage of “Reserve” Cabernet Sauvignon.The five new Cabernet Sauvignon clones that were replanted as bench grafts in the spring of ’98 are now showing their individual characteristics.
A combination of two of the five clones was chosen for this 100% Spring Mountain District cuvee of 450 cases. Clone 7 (75%) from our “Upper Bowl” provides the tremendously rich fruit in this wine, and clone 337 (25%) provides just enough depth and rich, earthy complexity to perfect the blend. Enjoy now or years from now.
2011 marks the 35th vintage for the Robert Keenan Winery and the 11th consecutive vintage of “Reserve” Cabernet Sauvignon. The five new cabernet clones that were replanted as bench grafts in the spring of ’98 are now showing their individual characteristics and the vineyard now in its fourteenth year has hit full maturity. A combination of 80% Clone 7 Cabernet Sauvignon and 20% Clone 337 Cabernet Sauvignon was chosen for this 100% Estate Spring Mountain cuvee. Deep aromatics, piercing and precise, a full rich, saturated mouth feel, and a long-lasting multi-layered finish define this exemplary blend. Enjoy now or decades from now.
2013 marks the 37th vintage for the Robert Keenan Winery and the 13th consecutive vintage of “Reserve” Cabernet Sauvignon. The vineyard now in its sixteenth year has hit full maturity. This year’s blend consists of 80% Cabernet Sauvignon Clone 7 from our “Upper Bowl” estate vineyard, 15% Cabernet Sauvignon Clone 15 from our “Big K” estate vineyard and 5% Merlot from our “Mailbox” estate vineyard. Deep aromatics, piercing and precise, a full rich saturated mouth feel, and a long lasting multi-layered finish define this exemplary blend. The 2013 Re- serve Cabernet also shows a distinctly savory note on the finish that appears to be a signature aspect of the entire vintage. Enjoy now or decades from now.
Spring Mountain District
Short Ribs a la Pamelita Braised in Red Wine
This recipe comes to us from one of our web strategists a.k.a. raving cab fan.
- 2-3 Lbs Short Ribs
- Tomato Paste
- Dash of Flour
or 4-6 Finger-licking Appetizer Servings
Start with 3 bottles of Keenan Cabernet Sauvignon.
Open all 3.
Pour a glass of the first. This bottle is for the chef and her assistants. It is an important part of this recipe, because it liberates the creative juices and frees the kitchen master to ad lib to the following recipe:
Melt a tablespoon of butter. Sauté in a minced onion, with celery and carrot. Once all is browned and tender, add in a couple of tablespoons of tomato paste and an equal portion of flour to thicken the mixture.
Pour in your second bottle of Keenan Cabernet Sauvignon. This gives the dish its decadent and irresistible flavor. Don’t skimp. Use the whole bottle.
Add to that a 2-3 cups of chicken broth (or anything similar you have on hand — beef or veggy stock will work too)…
While that is simmering, pour yourself and your assistant chef another splash of Keenan Cabernet Sauvignon Reserve Napa Valley, and then heat up a nice deep skillet. Once hot, add a splash of olive oil and place your 2-3 pounds of short ribs on the bone. (Ask your butcher for the best cut.) Season with freshly milled salt, pepper and rosemary. Brown them on medium-high and then place lovingly in a dutch oven or deep dish casserole. Pour your sauce over the little darlings and put them on a low simmer for the next two hours. (This is the time dedicated to enjoying the remainder of your chef’s bottle.)
For your final step, put the ribs on your serving plate. Skim the fat off the sauce that remains in your baking dish. Thicken the remaining sauce by cooking it down and adding a sprinkle of flour. Pour the finished sauce over your ribs and serve over a nice, nutty brown rice or fettuccini pasta.
Note: the third bottle is for serving with your mouth-watering short ribs.
The Best Keenan Vintage in 40 Years! from Keenan Winery on Vimeo. Here we sit down with Michael Keenan who goes into detail about the best wine vintages of 2013 at Keenan Winery.
Michael Keenan talks about the 2013 Keenan Cabernet Sauvignon Reserve
We’re happy (but not surprised!) to continue to get great ratings on this delicious wine:
Robert M. Parker, Jr.’s, The Wine Advocate, Issue #222 December 2015
95 Points “The 2013 Cabernet Sauvignon Reserve from their Spring Mountain estate has a more saturated purple color, beautiful texture, loads of blueberry and blackcurrant fruit and a touch of spring flowers. This is clearly mountain, cool-climate Cabernet with full body, sweet tannin and impressive purity. This beautiful wine from Robert Keenan can be drunk now or cellared for 20 or more years.”