The Keenan family has been producing incredible Cab from the Spring Mountain District for over 40 years, but they’ve only been bottling a “Reserve” since 2001. The critics were on board right away with the big, powerful, age-worthy addition. This exemplary blend adds Cab Franc from their “Upper Bowl” vineyard for even more depth to the layers of black plum, licorice, chocolate and grilled herbs.
It isn’t often that we meet with a winery to taste and we’re floored by every single wine they present. This happens maybe 3 times a year. Candidly, that’s what happens every year when Michael Keenan comes to visit. Michael is the GM and winemaker at this outstanding Spring Mountain property, which his dad Robert Keenan resurrected from the bones of a 19th century ghost winery in 1977. Keenan has flown under the radar for a long time — that is until Bob Parker had something to say about it: “Keenan has been on a real high-quality roll for a number of years, and they are among my favorite wines in Napa Valley, combining power and complexity. They’ve certainly found their groove.” – Robert M. Parker, Jr. These wines have it all: balance, power, complexity, and that inimitable dusty, underbrushy, bay leaf <i>goût de terroir</i> of the Mayacamas Range.
Wine & Spirits
Michael Keenan’s collection of vineyard parcels at high elevations on Spring Mountain created a totally delicious 2017 Reserve. Its pure mountain-blueberry essence is hard to find outside of a sunny August day spent eating blueberries straight off the bush. There’s also a brighter glimmer of red fruit, seeming to reflect off the mineral tannins as the flavors leap out of the glass. A chef friend remarked on the complexity of this wine and how it would be easy to drink a lot of it: “The tannins are kind of perfect, begging for teriyaki beef.” Those fruit tannins have a delicacy and freshness that’s rare in any vintage, and may be a marker for the best of the 2017s.