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Robert Keenan Winery Zinfandel Napa Valley 2006

Winemaker's Notes:

Keenan’s 2006 Zinfandel is made from grapes grown in three different regions within the Napa Valley. One lot of the Zinfandel that Keenan harvested in ’06 was grown in Capell Valley, a remote area in eastern Napa known for producing wonderfully concentrated and heavily extracted Zinfandel’s. A vineyard in Calistoga supplied another portion of grapes while the remainder of the Zinfandel was grown on Keenan’s hillside estate in the Spring Mountain District. Once harvested, the grapes were de-stemmed then fermented in small lots. Primary fermentation lasted seven to ten days. The wine was aged in French and American oak barrels for nineteen months. The finished 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 accompany a wide array of foods, but we suggest anything barbecued – smoky barbecued flavor is a great match for the Keenan Zin.

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Robert Keenan Winery:
High in the Mayacamas Range, at an elevation of 1,700 feet above the Napa Valley floor, are Spring Mountain and the Robert Keenan Winery and vineyards. This area was first identified as prime vineyard land by Peter Conradi in the late 19th century when he planted 100 acres of terraced vineyard in Zinfandel and Syrah grapes. The Conradi Winery operated until Prohibition when the vineyards and... Read more
High in the Mayacamas Range, at an elevation of 1,700 feet above the Napa Valley floor, are Spring Mountain and the Robert Keenan Winery and vineyards. This area was first identified as prime vineyard land by Peter Conradi in the late 19th century when he planted 100 acres of terraced vineyard in Zinfandel and Syrah grapes. The Conradi Winery operated until Prohibition when the vineyards and winery fell out of use. In 1974, Robert Keenan purchased 180 acres of forest on the defunct Conradi Winery site. No vines remained. Only the crumbling walls of the former winery and a few old broken tanks told of its history, but Robert was certain the mountain top vineyards would be perfect for an estate winery. He replaced tree stumps and rocks with rows of Cabernet and Chardonnay, hired an engineer to redesign the original winery structure, and brought in a contractor to begin construction. The winery was made operational just in time for the harvest of 1977. From that time on, Keenan has earned a great reputation for producing wines of intense character and renowned acclaim. Read less

Member Reviews for Robert Keenan Winery Zinfandel Napa Valley

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Snooth User: John Andrews
361063,418
3.00 5
03/01/2009

Nice balanced zin. Not over the top in terms of fruit or alcohol. Lots of red fruit in the nose especially raspberry. Initial taste is red fruit and then get hints of coco and licorice.



Keenan’s 2006 Zinfandel is made from grapes grown in three different regions within the Napa Valley. One lot of the Zinfandel that Keenan harvested in ’06 was grown in Capell Valley, a remote area in eastern Napa known for producing wonderfully concentrated and heavily extracted Zinfandel’s. A vineyard in Calistoga supplied another portion of grapes while the remainder of the Zinfandel was grown on Keenan’s hillside estate in the Spring Mountain District. Once harvested, the grapes were de-stemmed then fermented in small lots. Primary fermentation lasted seven to ten days. The wine was aged in French and American oak barrels for nineteen months. The finished 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 accompany a wide array of foods, but we suggest anything barbecued – smoky barbecued flavor is a great match for the Keenan Zin.

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