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Robert Keenan Winery Zinfandel Napa Valley 2006

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Winemaker's Notes:

Keenan’s 2006 Zinfandel is made from grapes grown in three different regions within the Napa Valley. One lot of the Z...

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Mad Wine
Seattle, WA (2,400 mi) 		USD 24.99
750ml 		Buy Now

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... Read more

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User Reviews for Robert Keenan Winery Zinfandel Napa Valley

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Snooth User: John Andrews
361063,597
3.00 5
03/02/2009

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.

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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.

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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