Keenan Zinfandel Napa Valley
In recent vintages, Keenan Zinfandel has been made up of grapes grown primarily on Keenan’s Spring Mountain District estate. The Estate Zinfandel imparts structure, ripe black fruit and complex earthy nuances. Zinfandel grown in Calistoga makes up the remainder of the blend and supplies spice and briary red fruit aromas.
Once harvested, the grapes are de-stemmed then fermented in small lots. Primary fermentation lasts seven to ten days. The wine is aged in French and American oak barrels for eighteen months.
The finished wine shows intense black cherry and raspberry fruit in the nose, while hints of black pepper and vanilla add complexity. This is a rich, full-bodied Zinfandel that will accompany a wide array of foods, but we suggest anything barbecued – smoky barbecued flavor is a great match for the Keenan Zin.
However, in earlier vintages, grapes came from a variety of Napa locations off of the estate. For example, the Zinfandel fruit for Keenan’s 2000 vintage was harvested from the Capell Valley, a region located in the eastern corner of the Napa Valley appellation.The lot was fermented and pressed after seventeen days “on the skins”. Fifty-percent new French and American oak barrels were used during the aging process, and the wine was bottled after a full two years in the barrel.
The 2000 Zinfandel was made in a late harvest style and remains slightly sweet. Concentrated black cherry and raspberry fruit aromas are accented by hints of cedar and cigar box. This is a rich, full-bodied Zinfandel that will accompany a wide array of foods; great with cheese, fresh fruit, or chocolate desserts. This Zin is also wonderful with anything barbecued – the smoky, tangy flavor of barbecued meets is a spectacular accompaniment to the 2000 Zinfandel.
The majority of the Zinfandel fruit for Keenan’s 2001 vintage was harvested from the hot, eastern region of the Napa Valley. In addition thirteen percent of the production was made up of Zinfandel grown on the Keenan estate.
The 2001 vintage marked the first significant harvest of Keenan estate Zinfandel. The 2001 was harvested and then inoculated with Montrachet yeast and fermented for seven to ten days. Fifty-percent new French and American oak barrels were used during the aging process, and the wine was bottled early (after only 13 months in the barrels) in order to retain the intense ripe fruit characters.
Contrast that with the 2002 Zinfandel, a blend of ninety percent Zinfandel and ten percent Merlot. The majority of the Zinfandel grapes were grown in Chiles Valley, a remote area in the eastern Napa appellation known for producing wonderfully concentrated and heavily extracted Zinfandel’s. The remainder of the Zinfandel was grown on Keenan’s hillside estate in the Spring Mountain District. In order to supply some additional structure and ripe fruit character, ten percent Merlot from the Keenan’s “Upper” Merlot block was added to the blend.
Conversely, Keenan’s 2008 Zinfandel is made up of grapes grown in three different regions within the Napa Valley. One of the Zinfandel vineyards is located in Capell Valley (25%), a vineyard in Calistoga supplied another portion (38%) of the grapes while the remainder of the Zinfandel (32%) was grown on Keenan’s hillside estate in the Spring Mountain District. The blend also includes five percent Syrah from Atlas Peak.
Whatever the vintage, the finished Keenan Zinfandel wine shows intense black cherry and raspberry fruit in the nose, and hints of black pepper and vanilla add complexity. This is a rich, full-bodied Zinfandel that will please all.
Spring Mountain District
Zinfandel Berry CrispINGREDIENTS
- 4 Cups of berries
- 1/2 Cup zinfandel (+ 1 bottle for the chef and 1 bottle for serving with the dessert)
- 1 Cup plus 2 Tablespoons of flour
- 1 Cup of oats
- 1 Cup of butter
- 1/2 Cup of white sugar
- 3/4 Cup of brown sugar
- Dash of cinnamon
This is so easy. You don’t almost don’t need a recipe.
Take 4 cups of your favorite berries. Toss with 1/2 cup of zinfandel, 1/2 cup of white sugar and a couple tablespoons of flour. Pour into a casserole dish.
Crumble together 1 cup of butter, 3/4 cup of brown sugar, dash of cinnamon and 1 cup of oats. Sprinkle over your berries.
Cook at 350F for 20-30 minutes until berries bubble up around the edges and the top is nicely browned. Serve with vanilla ice cream and Keenan Zinfandel Napa Valley. Oh yeah!!!