Chardonnay Napa Valley: 2015 Chardonnay Red Wine Napa Valley Online
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Keenan Chardonnay Napa Valley

The 1996 Keenan Chardonnay was made from select vineyards located on the floor of the Napa Valley. Keenan continues to barrel ferment and barrel age 100% of the Chardonnay production; one-third of the oak barrels used are new French oak. Approximately one-half of the ‘96 vintage was aged sur-lie for five months; this contributed to the remarkable body and unique character of the wine.

Each Chardonnay vineyard that Keenan utilizes puts forth its own distinctive characteristics, and it is the combination of these characteristics that allow Keenan to create a wine of balanced complexity. Our 1996 Chardonnay opens with luscious pear and apple notes that are blended with a nice amount of vanilla and light oak. The crisp, medium bodied character of the wine is accented with hints of pineapple and citrus, and a toasty oak finish lingers pleasantly on the palate.

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 1999. 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 in 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 ac- company a wide variety of well seasoned dishes.

The 1998 growing season was relatively cool, and grapes were slow to mature. Although harvested later in the season than normal, Keenan was still able to pick Chardonnay at optimum sugar and flavor levels. After pressing, the juice was chilled and allowed to settle before being placed in 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 citrus and ripe pear in the nose, yet tropical hints of pineapple are noticed as the wine opens up. The sur-lie aging has added complexity to the 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.

To jump ahead, in 2005, the growing season supplied plenty of warmth to prompt Chardonnay grapes to ripen to full maturity. The fruit was hand harvested, de-stemmed, then gently pressed. Twenty percent of the juice was fermented and aged in stainless steel tanks, while eighty percent was fermented and aged in French and American oak barrels. No secondary, or malolactic fermentation was carried out, leading to the crisp, citrus character of this wine. The portion of Chardonnay aged in barrel was left on its lees and stirred weekly. The wine was bottled after approximately eight months of aging in the cellar.

The finished wine shows citrus, ripe pear and green apple in the nose. Hints of lush white peach are noticed as the wine opens up. The sur-lie aging has added richness and complexity, 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 food fare.

Keenan’s 2015 Chardonnay was hand harvested, de-stemmed, then gently pressed. The juice was fermented and aged in French and American oak barrels. The wine was left on the lees and the barrels were stirred weekly. No secondary, or malolactic fermentation was carried out, leading to the crisp, citrus character of this wine. The wine was bottled after approximately seven months of aging in the cellar.

Nowadays, the 2015 vintage would be representative of the Keenan Chardonnay’s wine data:

Alcohol: 14.2%
Total Acidity: 0.68 grams/100 ml
pH: 3.46
Residual Sugar: Dry
Blend:100% Chardonnay
Vineyard Sources: 100% Estate Spring Mountain

Vintage

2012

Wine Style

Red Wine

Varietal

Mernet

Appellation

Spring Mountain District

Acid

0.63 grams/100ml

PH

3.76

Bottling Date

8/11/2014

Residual Sugar

Dry

Alcohol %

14.5

Size

750 ml

WINTER WHITE BEAN SOUP to serve with KEENAN CHARDONNAY

INGREDIENTS

  • 1 Onion,
  • 2 Diced tomatillos
  • 1 Diced jalapeño
  • 2 Cloves garlic
  • Salt
  • Pepper
  • Rosemary
  • 2 Cups of dry white beans
  • 4 sausages (try chicken apple for example)
  • 10 cups of water or chicken stock

In a pressure cooker (you can do this in a regular soup pan, but plan on cooking all day), sauté one minced onion, 2 diced tomatillos, 1 diced jalapeño, 2 cloves garlic with salt, pepper and rosemary. Add in 2 cups of dry white beans, 4 four-inch sweet sausages (try chicken apple for example) cut into rounds, and 10 cups of water or stock. Put the lid on tightened to “2” and stay by it on high heat until steam begins to show, then lower the heat to medium for 20-40 minutes (depending on your pressure cooker). Open following manufacturers directions and serve with Keenan Chardonnay!

Keenan Chardonnay Pairing from Keenan Winery on Vimeo. John Williams at Wine & Spirits talks with owner of Keenan Wines (Michael Keenan) about their award winning Chardonnay pairing at McGill’s in Tulsa, AZ.

Keenan Chardonay Pairing4 from Keenan Winery on Vimeo.

Michael talks about pairing Keenan Chardonnay Napa Valley.

Michael Keenan on Chardonnay from Keenan Winery on Vimeo.

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