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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 89 pts. in 13 notes) - hiding notes with no text | | | Tasted by ledwards on 3/10/2020 & rated 89 points: This may improve with 5 more years. A touch too much stewed fruit and still hard edged. Let’s see if time smoothes it out. (426 views) | | | Tasted by SommStags on 10/5/2019: Nicely evolved but seemed to pick up brett. (397 views) | | | Tasted by devraj on 7/7/2018 & rated 93 points: Drank from a magnum. Bright red ruby in color. Aromas of black cherry, plums, forest floor and hints of incense. Plush and ripe palate reveals good depth to the red-black crushed small fruits, graphite and a long asian spice and truffle inflected finish. This is not going anywhere.., still primary and just beginning to show some hints of secondary nuances. (578 views) | | | Tasted by Tonythefish on 6/27/2014 & rated 88 points: Bordeaux like blend but I think it's 2-3 past it's prime. A little musty aroma left over a one hour decant. Finish ok but not what I've had with other Keenan offerings (1772 views) | | | Tasted by tfesmgk on 5/27/2014 & rated 89 points: Agree with the Euro style, bordeau earthiness comments. Still drinking nicely but it has peaked. (1719 views) | | | Tasted by ledwards on 5/13/2013 & rated 91 points: It holds promise. Still young and fresh. Super juicy, plush and fruity but there seems to be sme evidence that velvety tannins may emerge in 5 years or so. It will fun to wait and see. No rush here. (1986 views) | | | Tasted by phantphant on 3/20/2012 & rated 91 points: Lovely bordeaux texture and earthiness. (2325 views) | | | Tasted by winejnky on 1/19/2012 & rated 90 points: Better bottle, more expressive, but still very much a savory and structured Bordeaux blend. (2176 views) | | | Tasted by winejnky on 11/20/2011 & rated 88 points: Savory, with glycerin and restrained blackberry fruit; more euro style, but CA heart; reminds me of Peter Michael L'Esprit des Pavots. Decanted two hours and enjoyed over an additional two hours. I don't believe that additional age or decanting will take this higher. (1344 views) | | | Tasted by James B on 5/25/2011 & rated 89 points: This is an interesting blend, in the style of a right-bank Bordeaux, that requires at least an hour in the decanter to exhibit its potential. Clear, deep intensity garnet color. Clean nose, with medium to pronounced intensity. Aroma of black current, black cherry, spice, glycerine. Palate is dry, medium body, noticeable acid and tannins. The flavor notes are a bit out of balance, particular prior to a healthy amount of time in the decanter. Ultimately, the fruit comes through, with a bit more tart cherry. Medium length. A good expression of the varietals and style, this would work well with a heavy meat dish, such as short ribs. (1756 views) | | | Tasted by James B on 4/27/2008 & rated 89 points: It is hard to know where this wine will go. It seems to exhibit potential, exhibiting notes of tart cherry, dark red fruits, and black currants. It is still very tannic and seems to be in a closed phase; may drink better in a couple of years. Time will tell. (1586 views) |
| Robert Keenan Winery Producer websiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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