Keenan Winery Tasting Notes

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Keenan Napa Valley Spring Mountain District 2018 Chardonnay, Napa Valley, Spring Mountain District, TASTING NOTES Keenan's 2018 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. 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 a touch of toasty oak 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 cuisine. REVIEWS Robert M. Parker, Jr.’s, The Wine Advocate , November 2019 “The 2018 Chardonnay features notions of applesauce, honeydew melons and warm apricots with touches of brioche, chopped almonds and cedar. Medium-bodied, the palate has a refresh - ing line lifting the toasty/savory flavors, finishing on a fruity note.” - Lisa Perrotti-Brown WINE DATA Alcohol: 14.2% Total Acidity: 0.78 grams/100 ml pH: 3.37 Residual Sugar: Dry Bottling Date: May 9, 2019 Production: 2,042 cases Blend: 100% Chardonnay Vineyard Sources: 100% Estate Spring Mountain KEENAN WINERY • P.O. BOX 142 • ST. HELENA, CALIFORNIA 94574 • (707) 963-9177 FAX (707) 963-8209 www.keenanwinery.com.

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2015 Chardonnay Varietal Composition 100% Chardonnay Appellation Los Carneros Los Carneros Harvest September 2015
2015 Chardonnay Varietal Composition 100% Chardonnay Appellation Los Carneros Los Carneros Harvest September 2015 Technical Data ALC: 14.3% by vol.; TA: 5.6 G/L; pH: 3.50 Cooperage 70% 9 Months in French Oak Barrels (30% New) 30% Fermented and Aged in Stainless Steel Tanks Production 10,400 Cases About The Vineyard Our Chardonnay vineyards span the entire cool climate Carneros region. Temperatures are moderated by the adjoining San Pablo Bay, cool afternoon breezes, and persistent morning fog. As the hot air above California’s Central Valley rises, it is replaced by cool air from the Pacific Ocean. The sun burns off this fog late in the morning which causes the temperature to immediately jump 15 degrees. This climate yields grapes that have both enough cool hang time and sunshine to develop great natural acidity and deep fruit flavor. The blend of the 2015 Carneros Chardonnay consists of 70% Estate grown fruit, and 30% from several neighboring growers who have farmed grapes for Artesa for many years. Winemaking The grapes were hand-harvested at night, and brought over to the winery in the early morning hours. Winemaker Ana Diogo-Draper used different types of techniques to press the grapes: the majority of the grapes were whole-cluster pressed, using a slow cycle that gently pushes the must rendering clean juice but few solids. The remaining lots were a combination of destemmed and whole cluster grapes in the same press load. The grapes were able to macerate in the press for about 2 hours, being tasted every 15 minutes, in order to extract a distinct fruit profile.
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Cabernet Sauvignon, Napa Valley
Keenan Napa Valley Spring Mountain District 2014 Cabernet Sauvignon, Napa Valley TASTING NOTES The 2014 Cabernet Sauvignon is composed primarily of grapes grown on Keenan’s Spring Moun - tain District Estate; the remainder of the fruit was harvested from the Napa Carneros region and Pope Valley, a grape growing region located in the eastern portion of Napa. Keenan’s Estate Cabernet Sauvignon grapes were harvested beginning on September 3rd, with the final lot being picked on September 23rd. After harvest, the fruit clusters were de-stemmed, then fermented for ten to fourteen days. The wine was barrel aged in thirty-three percent new French and American oak for twenty months. The blend was assembled just before bottling. The Estate grown Cabernet imparts amazing con - centration and remarkable structure, while the portion of Cabernet harvested from Pope Valley adds complex aromas and a balanced mid-palate. REVIEWS Antonio Galloni , Vinous , December 2016 91 Points : “The 2014 Cabernet Sauvignon offers notable depth and intensity in the mid-weight, classically inspired style that runs through all these wines. The coarse, somewhat rustic, tannins need quite a bit of air to soften, but once they do, pretty red stone fruit, spice and floral notes start to develop.” WINE DATA Alcohol: 14.3% Total Acidity: 0.62 grams/100 ml pH: 3.74 Residual Sugar: Dry Bottling Date: August10, 2016 Production: 4,680 cases Blend: 100% Cabernet Sauvignon Vineyard Sources 78% Estate, Spring Mtn. Dist. Cabernet Sauvignon 22% Pope Valley Cabernet Sauvignon KEENAN WINERY • P.O. BOX 142 • ST. HELENA, CALIFORNIA 94574 • (707) 963-9177 FAX (707) 963-8209 www.keenanwinery.com.
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2019 Nice Rosé Info Sheet
Nice Winery 2019 Rosé of Pinot Noir Benefitting Emma Jacobs Breast Cancer Foundation Russian River Valley, Sonoma County About the Wine: How many wines get made as a result of a long night of drinking and a brazen challenge? A few years ago while enjoying a few bottles of wine, our dear friend and wine club member, Emma Jacobs, issued a challenge. Emma, a breast cancer survivor, has dedicated her life to raising money to find a cure for breast cancer. Through her foundation, Taking Initiative To Survive (T.I.T.S.), Emma raises thousands of dollars each year for research at M.D. Anderson Cancer Center. She challenged us to make a better Rosé than the one she was selling for her charity, and to donate all the proceeds to research. Never to be outdone, we picked up the gauntlet and ran with it. We turned to our friend Sean Capiaux, famed for producing award winning single-vineyard bottlings of Pinot Noir, to make this Rosé with us. We released our first vintage of our Nice Rosé of Pinot Noir in 2012. Seven years later, we are proud to release another new vintage of this spectacular Rosé. Our Nice Rosé perfectly blends the fruit forward style of California with the dry minerality of an ideal French, Provence rosé. It makes a great pairing with pork, poultry and seafood. It should be served chilled, like white wine, and is lovely to sip all by itself on these hot summer days. All of the proceeds will benefit Emma's Foundation for breast cancer research.
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2019 Jaine Chardonnay
2019 CHARDONNAY COLUMBIA VALLEY Jaine inspires us to celebrate life’s beautiful moments in the company of others. Capturing the essence of a single vineyard, each bottle of refreshingly crisp white and rosé wine is hand-harvested from sustainable sites and crafted with minimal intervention. This new collection is a joy-filled tribute to our mother and grandmother, Mary Jane, who reveled in simple pleasures and everyday gatherings with family and friends. IN THE VINEYARD 100% Chardonnay. Crafted exclusively from one of the most highly regarded and recognized Chardonnay sites in Washington state – Conner Lee. Just outside of Othello, on the upper east end of the Wahluke Slope, sits this vineyard on sandy glacial marine sediments left by the Missou- la floods of the Pleistocene era. Trellised in a guyot style, these vineyards feature optimal airflow infiltration and speckled sunlight penetration for aromatic potential and acid retention. Fully sustainable and using organic farming methods whenever possible, this site is known for its fine to sandy loam soils and relatively cool, long, even and early ripening season which produces wines of superior texture, balance and complexity. WINEMAKING The vineyards were hand-harvested early in the morning of September 5th, 2019 before being whole cluster pressed. Fermented using a combination of native yeasts with no malolactic fer- mentation allowed post primary, the grapes were racked on the gross lees early to maximize their aromatic potential. Kept exclusively in tanks to maintain freshness and verve, this may be the only or one of the only unoaked chardonnays from Connor Lee. Using white wine specific presses and a vast array of small stainless steel tanks resulted in exuding more natural aromas and minimiz- ing grape manipulation during aging.
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A History of Wine Making in the Santa Cruz Mountains by Ross Eric Gibson
A History of Wine Making in the Santa Cruz Mountains By Ross Eric Gibson Santa Cruz was the birthplace of California's temperance movement. But beyond the whiskey-induced revelries of the county alcohol trade lies the more genteel history of the Santa Cruz County wine industry. Its saintly origin was the mission church itself, which planted its vineyards between 1804 and 1807 in what is now the Harvey West Park area. The fruits and vegetables imported by the mission were considered the best in the world, except for a variety called "mission grapes," which was unsuited to the cool, coastal climate. It produced an inferior, bitter wine, to which the padres added brandy, producing a very sweet "Angelica" wine. Between 1850 and 1880, loggers stripped 18 million board feet of lumber from the Santa Cruz Mountains, leaving large portions of cleared land. These were well-suited to fruit farmers, who favored grapes as the most adaptable to the limitations of mountain agriculture. Scotsman John Burns settled in the area in 1851, and in 1853 planted the first commercial vines in the county. Burns named the mountain where his vineyard grew "Ben Lomond" (meaning Mount Lomond), which was the name of an old wine district in Scotland. Meanwhile, brothers John and George Jarvis established a vineyard above Scotts Valley, in a place they named "Vine Hill." These became the two pillars of the county's wine industry, which by the turn of the century would emerge as dominant in the state. Santa Cruz became a third area, when Pietro Monteverdi and Antonio Capelli from the Italian wine district established the Italian Gardens as a vineyard district on what is now Pasatiempo Golf Course.
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IntoWine Home Top 50 California Cabernet Sauvignons to Try Before You Quit Drinking (a non-dump bucket list if you will!) NOVEMBER 27TH, 2012 BY LOREN SONKIN # Wine Recommendations, Wine Producers, Growers, & Labels, Cabernet Sauvignon, California In putting together a list of the top California Cabernets, there is sure to be some disagreement. I tried to include those wines that have a track record, the wineries still making great wines, those that seemed to have the commitment for the future and some personal favorites. I am sure I left some out. The California Wine Club For more than 25 years, The California Wine Club founders Bruce and Pam Boring have explored all corners of California’s wine country to ﬁnd award-winning, handcrafted wine to share with the world. Each month, the club features a different small family winery and hand selects two of their best wines for members. LEARN MORE 1. Shafer Vineyards Cabernet Sauvignon Hillside Select – It’s always hard to name the number one wine. But this has a track record that’s very long. Even in less than stellar vintages, it is an outstanding wine. They just don’t seem to make a dud. My only complaint is the price at over $200 a bottle. But, in comparison to other Napa Cabs or elsewhere in the world, this is a fair price. 2. Chateau Montelena Cabernet Sauvignon Estate – This has an even longer track record than the Hillside Select. There have been a few bumps along the way, but for the most part, this is consistently a fantastic wine and has been for decades.
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Rosé 2019 Winery Anton Bauer
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2015 Gewurztraminer
2015 GEWÜRZTRAMINER COLUMBIA VALLEY Varietal Composition: 100% Gewürztraminer Appellation: Columbia Gorge AVA Bottled: May 3, 2016 Technical Data: Alc. 13.5% by vol.; RS: 1.5%; TA: 5.88 g/L; pH: 3.11 Cases Produced: 605 Production & Aging: Stainless steel fermentation THE VINTAGE The 2015 vintage was one for the record books with an exceptionally warm growing season which led to an historically early start and end to the grape harvest in Washington state. At Maryhill Winery, the arrival of grapes began on August 24th and carried strong until the ﬁnal delivery on October 15th. Although the warmest growing season on record, the quality of the fruit was phenomenal and the wines from the 2015 vintage show to be well-balanced with deep, concentrated ﬂavors. THE VINEYARD Sourced from award-winning Celilo Vineyards in Washington State’s Columbia Gorge AVA. Planted in 1972 on Underwood Mountain in Skamania County, in the Columbia Gorge AVA. The annual rainfall of 50 inches percolates into the vineyard's grainy "buckshot" sized volcanic loam. Soils from the extinct volcanic cone of Underwood Mountain can be as deep as 45 feet and retain moisture well, allowing Celilo Vineyards to survive without irrigation. THE WINEMAKING Throughout harvest, Winemaker Richard Batchelor worked closely with local growers and visited each vineyard to taste for maturity and ripeness to determine the precise moment to pick the fruit. Grapes were hand-harvested during the cool hours of the morning to preserve bright fruit notes and destemmed into the press, where each lot was processed on a champagne cycle. This is a slower press cycle that is extremely gentle on the fruit ensuring optimum fruit charac- ter is preserved.
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Starting Your Own Wine Business
Agricultural Extension Service The University of Tennessee PB1688 Starting Your Own Wine Business Second Version Starting Your Own Wine Business W. C. Morris, Professor Food Science and Technology You have been making wine in your base ment for several years and routinely receive accolades on how good your homemade wine tastes. Now you are trying to decide if you should start your own vineyard and build a commercial winery. What are the factors that you should consider in starting a winery and a vine yard? There are many aspects to consider in starting a winery. One of the ﬁ rst considerations should be where to get grapes and what kind of wine to make. You also need to familiarize yourself with the various regulations and governing bodies that regulate the industry. If you are a novice in the art and science of growing grapes, we suggest contacting your county Extension agent, who can direct you to the appropriate specialist at The Uni ver si ty of Tennessee. This specialist can advise you on site se lec tion, recommended varieties, trellising systems, spray programs and other in for - ma tion to help you grow high-quality grapes. The publication “So You Want to Grow Grapes in Tennessee...” details the pro duc tion of a high-quality vineyard. The production of ﬁ ne commercial wines requires equip ment, materials and expertise that you may not have in the home production of wines. Before undertaking a commercial winery, you should seek out a variety of expertise and advice from such people as reputable wine makers, wine consultants, equipment 3 and in gre di ent suppliers and spe cialists at your university.
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Bottling Handbook for Proper Closures
February 2017 Bottling Handbook for Proper Closures Know Your Bottle Calculating Ullage Recent developments in wine packaging have introduced a number of new Leaking wine bottles are often sources for premium wine bottles. Along with the benefits of these diverse erroneously blamed on poorly resources, we have seen an increase in the occurrence of mismatched corks performing closures, but unless the and bottles- often leading to unfortunate consequences. closure has serious physical defects, the When most glass companies report internal diameter they refer to the “C reason for leakage is usually due to dimension”. This is basically the top 5mm from the mouth of the wine bottle. improper bottling practices and excess Their typical quality control procedures are targeted at this value. Diameter bottle pressure after bottling. measurements from further down the neck sometimes exhibit wildly Wine bottle drawings from glass different dimensions. Different bottles have different rates of taper. This can manufacturers show the suggested fill be a matter of design, or sometimes a matter of manufacturing variance. point for wine at 68ºF. The fill point is Irregular diameter or excessive taper can be quite detrimental to long-term measured as the distance from the top wine aging. Problems occur when the bottleneck is too wide at the bottom of of the bottle to the correct wine level in the cork. When this case, the seal at the bottom of the cork can be the bottle. These figures do not absolve compromised, and wine may seep around the sides. This will weaken the the winery from their requirement to overall sealing capacity of the cork and is likely to cause leakage.
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The Bubbles Are Rising in the Dundee Hills
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