Keenan Napa Valley Summer Blend
The first release of Keenan’s Chardonnay / Viognier blend was in 2001. Viognier is a Rhone varietal that has an intense, fruity nose showing ripe melon, peaches and floral aromas with a slight hint of grapefruit. Viognier is a light-bodied wine, but blends wonderfully with our full-bodied Chardonnay. The Viognier supplies an array of fruit characters to the nose of the finished wine, while the Keenan Chardonnay supplies structure and additional aromatics.
This wine is technically a Chardonnay, as only 20 percent Viognier was added to the Keenan Estate Chardonnay, but the lighter structure of the blend prompted us to add “Summer Blend” to the label. This is a great wine to enjoy on a warm summer evening. Aromas of ripe peach, lemon zest, and pineapple augment the concentrated floral nuances. This is a medium bodied wine with crisp acidity and mouth filling flavors. Just a hint of toasty oak shows up on the finish.
In the 2009 vintage, only eleven percent Viognier was combined with the Chardonnay, and each vintage is slightly different but this wine data from the 2016 gives a sense of the yummy balance found an all vintages of our Summer Blend:
Total Acidity: pH: 0.69 grams/100 ml 3.43
Residual Sugar: Dry B
Blend: 85% Chardonnay 10% Viognier 5% Albarino
Spring Mountain District
- A dozen large shrimp
- 3 cloves crushed garlic
- 1/2 cup olive oil
- 1 stick of butter
Preheat oven to 450.
Put shrimp in a cast iron skillet with the olive oil and crushed garlic.
Season with salt and pepper.
Roast for 10 minutes or until pink.
Arrange a dozen skinned shrimp in a circular bowl, tails up.
Melt 1 stick of butter add 2 tablespoons of finely chopped cilantro and pour mixture over the shrimp. Squeeze the juice of one lime on top and serve with chilled glasses of Keenan Summer Blend.