About Me: I will try any and all wines. I tend to really enjoy Cab or Meritage/Rhone (well any!) red blends, any Sauv Blanc and vintage Porto the best. I live in the Bay Area near many great regions for wine and grew up in the Napa Valley.
I am the West Coast Ambassador for WineLog.net and I work at Genentech developing drugs for oncology. I have an intelligent and gorgeous wife and a fat, furry pug. I occasionally DJ breaks and progressive house and often play golf.
You can usually find me sipping wine and enjoying a lot of great music and great friends. Unfortunately, I often geek out on things more than I should...like wine, for instance.
Received from my WineQ.com Q, 07/09/08.
DRW: "Composition 30% Cabernet Sauvignon
23% Merlot
20% Syrah
9% Sangiovese
8% Malbec
6% Petit Verdot
4% Cabernet Franc
Appellation Sonoma County
Alcohol 14.6%
pH 3.76
Aged for 36 months
Bottled April 10, 2007
Production 2100 cases
From the Winery
With Red Rex, we perfect the art of blending. We didn't limit ourselves to someone else's idea of a blend. We let our taste, the wines, and our Sonoma food and wine pairing experience direct us. The idea was to make an everyday red wine that would still pair well with gourmet food. We wanted it to be fruit forward, yet complex and multi-dimensional. We are extremely pleased with the results!
Robert says, "Winemaking is 60% cooking and 40% chemistry." Like a great soup or sauce, the layered flavors are what make Red Rex sing. It's blended on a base of Cabernet and Merlot, with support from Syrah, Petit Verdot and Sangiovese. The condiments are Cabernet Franc and Zinfandel. Red Rex is a true expression of the best of Sonoma and the art of blending. It's ready to drink now and will easily last four or five more years.
With Red Rex, everyday can be a special occasion!
Tasting Notes
Broad structured, long-finishing Cabernet was enriched with Syrah. Merlot and Sangiovese added flavor and flowers at the front of the palate. Malbec added inky color and blackberry fruit. Cabernet Franc added a chocolate affect, giving the whole experience an upward, aerial lift. The same varietals from different vineyards added complexity.
The wine was made cleanly from hand sorted and gently pressed fruit, with no fining necessary. Our specialized technique assures full fruit character, soft tannins, low acid and a rich mouth feel. The component wines were aged in the caves for three years."
Received from my WineQ.com Q, 07/09/08.
DRW: "Composition 30% Cabernet Sauvignon
23% Merlot
20% Syrah
9% Sangiovese
8% Malbec
6% Petit Verdot
4% Cabernet Franc
Appellation Sonoma County
Alcohol 14.6%
pH 3.76
Aged for 36 months
Bottled April 10, 2007
Production 2100 cases
From the Winery
With Red Rex, we perfect the art of blending. We didn't limit ourselves to someone else's idea of a blend. We let our taste, the wines, and our Sonoma food and wine pairing experience direct us. The idea was to make an everyday red wine that would still pair well with gourmet food. We wanted it to be fruit forward, yet complex and multi-dimensional. We are extremely pleased with the results!
Robert says, "Winemaking is 60% cooking and 40% chemistry." Like a great soup or sauce, the layered flavors are what make Red Rex sing. It's blended on a base of Cabernet and Merlot, with support from Syrah, Petit Verdot and Sangiovese. The condiments are Cabernet Franc and Zinfandel. Red Rex is a true expression of the best of Sonoma and the art of blending. It's ready to drink now and will easily last four or five more years.
With Red Rex, everyday can be a special occasion!
Tasting Notes
Broad structured, long-finishing Cabernet was enriched with Syrah. Merlot and Sangiovese added flavor and flowers at the front of the palate. Malbec added inky color and blackberry fruit. Cabernet Franc added a chocolate affect, giving the whole experience an upward, aerial lift. The same varietals from different vineyards added complexity.
The wine was made cleanly from hand sorted and gently pressed fruit, with no fining necessary. Our specialized technique assures full fruit character, soft tannins, low acid and a rich mouth feel. The component wines were aged in the caves for three years."
Received from my WineQ.com Q, 07/09/08.
CV: "Composition 80% Syrah
20% Pinot Noir
From Ceja's Sonoma Coast Adobe vineyard
Appellation Sonoma Coast
Harvested S
Alcohol 12.7%
pH 3.41
Fermented in 100% barrel fermentation. No malolactic fermentation. 24 hours on skins.
Aged for Sur lie aged 5 months
Aged in 2nd fill French oak
Production 625 cases
From the Winery
Vinum, cantus, amor - wine, song, love. Trademark words for Ceja Vineyards and the Ceja Family, third generation winegrowers in the Napa and Sonoma Valleys. We match vines to terroir, planting each variety where it grows best. Fruit is handled gently to create our limited collection of hand-crafted wines. Enjoy with family, friends and your favorite dishes. ¡Salud!
Tasting Notes
Aromas of pomegranate, cranberries and rose petals. The palate showcases crisp tart cherry, pomelo and ruby red grapefruit. Bright and refreshing, this wine pays tribute to its cool climate birthplace." Color: Darker cherry
Nose: Strawberry with some nice herbal elements then some cherry and celery seed
Palate: Quite good, a bit on the fuller side for a rosé, with wonderful fruit and good acidity that belies the ripeness of the fruit. Finishes long with juicy strawberry that carries for quite some time. Tasty! - 07/19/2008
Received from my WineQ.com Q, 07/09/08.
CV: "Composition 80% Syrah
20% Pinot Noir
From Ceja's Sonoma Coast Adobe vineyard
Appellation Sonoma Coast
Harvested S
Alcohol 12.7%
pH 3.41
Fermented in 100% barrel fermentation. No malolactic fermentation. 24 hours on skins.
Aged for Sur lie aged 5 months
Aged in 2nd fill French oak
Production 625 cases
From the Winery
Vinum, cantus, amor - wine, song, love. Trademark words for Ceja Vineyards and the Ceja Family, third generation winegrowers in the Napa and Sonoma Valleys. We match vines to terroir, planting each variety where it grows best. Fruit is handled gently to create our limited collection of hand-crafted wines. Enjoy with family, friends and your favorite dishes. ¡Salud!
Tasting Notes
Aromas of pomegranate, cranberries and rose petals. The palate showcases crisp tart cherry, pomelo and ruby red grapefruit. Bright and refreshing, this wine pays tribute to its cool climate birthplace."
Tasting Notes & Comments
Color: Darker cherry
Nose: Strawberry with some nice herbal elements then some cherry and celery seed
Palate: Quite good, a bit on the fuller side for a rosé, with wonderful fruit and good acidity that belies the ripeness of the fruit. Finishes long with juicy strawberry that carries for quite some time. Tasty! - 07/19/2008
Fermented in Stainless steel and barrel fermented. No malolactic fermentation.
Aged for 4 months
Aged in French oak
Production 875 cases
Awards BRONZE MEDAL
2008 San Francisco Chronicle Wine Competition
From the Winery
Vinum, cantus, amor - wine, song, love. Trademark words for Ceja Vineyards and the Ceja Family, third generation winegrowers in the Napa and Sonoma Valleys. We match vines to terroir, planting each variety where it grows best. Fruit is handled gently to create our limited collection of hand-crafted wines. Enjoy with family, friends and your favorite dishes. ¡Salud!
Tasting Notes
Bold, tangy with hints of guava and gooseberry. Intense layers of bright fruit and mineral flavors. Gold with hints of lime, fresh and crisp, with long lasting flavors." Color: Paler straw, with some green highlights
Nose: Big pineapple, pear, and some creamy grapefruit.
Palate: Very juicy, mouthwatering white tropical fruit, characterized by good crisp, but not racy acidity. Fruit is dominated by the pineapple and some lighter grapefruit. Finishes long with lime, even more pineapple, ripe pear and some friendly steeliness. - 07/10/2008
Fermented in Stainless steel and barrel fermented. No malolactic fermentation.
Aged for 4 months
Aged in French oak
Production 875 cases
Awards BRONZE MEDAL
2008 San Francisco Chronicle Wine Competition
From the Winery
Vinum, cantus, amor - wine, song, love. Trademark words for Ceja Vineyards and the Ceja Family, third generation winegrowers in the Napa and Sonoma Valleys. We match vines to terroir, planting each variety where it grows best. Fruit is handled gently to create our limited collection of hand-crafted wines. Enjoy with family, friends and your favorite dishes. ¡Salud!
Tasting Notes
Bold, tangy with hints of guava and gooseberry. Intense layers of bright fruit and mineral flavors. Gold with hints of lime, fresh and crisp, with long lasting flavors."
Tasting Notes & Comments
Color: Paler straw, with some green highlights
Nose: Big pineapple, pear, and some creamy grapefruit.
Palate: Very juicy, mouthwatering white tropical fruit, characterized by good crisp, but not racy acidity. Fruit is dominated by the pineapple and some lighter grapefruit. Finishes long with lime, even more pineapple, ripe pear and some friendly steeliness. - 07/10/2008
Had at Heff's BBQ, 07/06/08, courtesy of Kristin & Ian.
BV: "When making Beringer Pinot Grigio, the winemaking team focuses on the refreshing crisp minerality and fruity peach undertones for which the varietal is known. Following harvest, the grapes are gently crushed and immediately pressed to minimize skin contact. A cool-fermentation follows in stainless steel to retain the Pinot Grigio’s bright, fruit forward character. The resulting wine has a refreshing bite of juicy white peach and citrus, finishing with a flinty-minerality." Color: Palest yellow
Nose: Simple and fresh white fruit and tropical aromas.
Palate: Crisp, with a creamier mouthfeel than anticipated. Pear, lime and Meyer lemon in this simple, but refreshing value wine. - 07/07/2008
Had at Heff's BBQ, 07/06/08, courtesy of Kristin & Ian.
BV: "When making Beringer Pinot Grigio, the winemaking team focuses on the refreshing crisp minerality and fruity peach undertones for which the varietal is known. Following harvest, the grapes are gently crushed and immediately pressed to minimize skin contact. A cool-fermentation follows in stainless steel to retain the Pinot Grigio’s bright, fruit forward character. The resulting wine has a refreshing bite of juicy white peach and citrus, finishing with a flinty-minerality."
Tasting Notes & Comments
Color: Palest yellow
Nose: Simple and fresh white fruit and tropical aromas.
Palate: Crisp, with a creamier mouthfeel than anticipated. Pear, lime and Meyer lemon in this simple, but refreshing value wine. - 07/07/2008
Bought at 7-11 during the 4th at Willie and Mel's, 07/04/08.
HC: "Acid: 0.52g/100ml
PH: 3.94
Alcohol %: 13.5
Tasting Notes:
Display of dark color. Aromas of black cherry, chocolate and caramel come first with subtle spice and barrel toast as secondary themes. The palate reinforces cherry and currant and carries ample weight on the mid-palate. The tannins are present but ripe and round and lead to a persistent finish.
Vineyard Notes:
All vineyards were picked by flavor - not grape sugar level - looking for fruit profile and tannin ripeness.
Production Notes:
We use traditional artisan techniques, such as using open, and closed-top fermenters and a combination of punch down and sprinkling over for gentle extraction of color, flavor and tannins, without developing harsh phenolics. The wine was allowed to cold soak for 48 hours and spent an average of 14 to 21 days on the grape skins to develop deep flavors and color. The finished blend was barrel aged 12-13 months in 25 percent new French oak.
Winemaker Notes:
The 2005 vintage will be best remembered as the vintage for hang time. It started out with a wet winter and spring which set the stage for plenty of water for the vines to start out the growing season. The spring brught consistently warm days and allowed nearly perfect bloom and fruit set. This was a major factor in the large crop size, nearly every berry set on the clusters. The summer and fall months were very even and we did not get the typical heat spikes that usually occur. Overall 2005 was slow to ripen because it was a cooler weather year and the above average crop size. As with most vintages, patience (till it hurts) is key to achieve every flavor nuanec possible before the day of harvest.
Food Pairing:
Full flavored meats such as slow roasted pork. Grilling meats such as steaks, chops, and lamb loin." Color: Darker garnet with purple highlights
Nose: Dark cherry and some spicy oak with blackberry
Palate: Similar to the nose, along with some grapiness. Has decent soft tannins and acidity, not bad as a food wine, actually. - 07/05/2008
Bought at 7-11 during the 4th at Willie and Mel's, 07/04/08.
HC: "Acid: 0.52g/100ml
PH: 3.94
Alcohol %: 13.5
Tasting Notes:
Display of dark color. Aromas of black cherry, chocolate and caramel come first with subtle spice and barrel toast as secondary themes. The palate reinforces cherry and currant and carries ample weight on the mid-palate. The tannins are present but ripe and round and lead to a persistent finish.
Vineyard Notes:
All vineyards were picked by flavor - not grape sugar level - looking for fruit profile and tannin ripeness.
Production Notes:
We use traditional artisan techniques, such as using open, and closed-top fermenters and a combination of punch down and sprinkling over for gentle extraction of color, flavor and tannins, without developing harsh phenolics. The wine was allowed to cold soak for 48 hours and spent an average of 14 to 21 days on the grape skins to develop deep flavors and color. The finished blend was barrel aged 12-13 months in 25 percent new French oak.
Winemaker Notes:
The 2005 vintage will be best remembered as the vintage for hang time. It started out with a wet winter and spring which set the stage for plenty of water for the vines to start out the growing season. The spring brught consistently warm days and allowed nearly perfect bloom and fruit set. This was a major factor in the large crop size, nearly every berry set on the clusters. The summer and fall months were very even and we did not get the typical heat spikes that usually occur. Overall 2005 was slow to ripen because it was a cooler weather year and the above average crop size. As with most vintages, patience (till it hurts) is key to achieve every flavor nuanec possible before the day of harvest.
Food Pairing:
Full flavored meats such as slow roasted pork. Grilling meats such as steaks, chops, and lamb loin."
Tasting Notes & Comments
Color: Darker garnet with purple highlights
Nose: Dark cherry and some spicy oak with blackberry
Palate: Similar to the nose, along with some grapiness. Has decent soft tannins and acidity, not bad as a food wine, actually. - 07/05/2008
Bought at Swirl on Castro as an aperitif before dinner at Carl and Richard's before Carl's Rocket Culture gig, 07/03/08.
SdA: "(sah ble da zur)
Côtes-de-Provence vineyards have their roots in the Bouches-du-Rhone, at the foothills of Mount Sainte-
Victoire. These Cotes-de-Provence vineyards cling to the slopes in “restanques”, man-made dry stonewalls
supporting hillside terraces, or isolated in the middle of pinewoods. Here they benefit fully from the
Mediterranean climate: mild winters, early spring and moderate summers when the sun’s continuous and
beneficial action ensures the vines produce fully matured grapes, oozing ripe juice.
Côtes de Provence
Grenache, Syrah, Cinsault
Grapes are completely destemmed and
fermented at a low temperature
Clay, limestone pebbles and sand soil
Best served as an aperitif or accompanying grilled
fish with provencale vegetables such as légumes
•
• •
k e y s e l l i n g p o i n t s
Eye
Vibrant rosé color with red
reflections
Nose
An elegant nose with delicate
hints of white flowers
Palate
Very clean and fresh, full of
fragrance and fresh fruit. It
ends on a slightly sharp note
emphasizing its length" Color: Lighter salmon pink
Nose: Floral, with strawberry and slight raspberry
Palate: Medium-bodied, with light acidity and less than expected. Floral in the mouth, as well, with that raspberry and finishing with the strawberry. - 07/05/2008
Bought at Swirl on Castro as an aperitif before dinner at Carl and Richard's before Carl's Rocket Culture gig, 07/03/08.
SdA: "(sah ble da zur)
Côtes-de-Provence vineyards have their roots in the Bouches-du-Rhone, at the foothills of Mount Sainte-
Victoire. These Cotes-de-Provence vineyards cling to the slopes in “restanques”, man-made dry stonewalls
supporting hillside terraces, or isolated in the middle of pinewoods. Here they benefit fully from the
Mediterranean climate: mild winters, early spring and moderate summers when the sun’s continuous and
beneficial action ensures the vines produce fully matured grapes, oozing ripe juice.
Côtes de Provence
Grenache, Syrah, Cinsault
Grapes are completely destemmed and
fermented at a low temperature
Clay, limestone pebbles and sand soil
Best served as an aperitif or accompanying grilled
fish with provencale vegetables such as légumes
•
• •
k e y s e l l i n g p o i n t s
Eye
Vibrant rosé color with red
reflections
Nose
An elegant nose with delicate
hints of white flowers
Palate
Very clean and fresh, full of
fragrance and fresh fruit. It
ends on a slightly sharp note
emphasizing its length"
Tasting Notes & Comments
Color: Lighter salmon pink
Nose: Floral, with strawberry and slight raspberry
Palate: Medium-bodied, with light acidity and less than expected. Floral in the mouth, as well, with that raspberry and finishing with the strawberry. - 07/05/2008
Had for dinner at Richard & Carl's before Carl's Rocket Culture gig, 07/03/08. Color: Darker ruby
Nose: Big bouquet of bright red fruit, but backed by some serious dust and earth, followed by some cola.
Palate: Medium-bodied, with good tannin for the varietal and some great red and even some black fruit. Finishes long with cherry, cola, root beer, 7 spice. Good stuff! - 07/04/2008
Had for dinner at Richard & Carl's before Carl's Rocket Culture gig, 07/03/08.
Tasting Notes & Comments
Color: Darker ruby
Nose: Big bouquet of bright red fruit, but backed by some serious dust and earth, followed by some cola.
Palate: Medium-bodied, with good tannin for the varietal and some great red and even some black fruit. Finishes long with cherry, cola, root beer, 7 spice. Good stuff! - 07/04/2008
Tasted with Beano during the barrel tasting I led at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08. Barrel tasting notes:
Color: Dark garnet
Nose: Closed tight but with some maraschino nose and other dusty red fruit.
Palate: Wonderful mouthfeel over round but stout tannins with red and black fruit mixed with deep cassis and some nice earthy leather. Quite good, just young, of course. - 07/04/2008
Tasted with Beano during the barrel tasting I led at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08.
Tasting Notes & Comments
Barrel tasting notes:
Color: Dark garnet
Nose: Closed tight but with some maraschino nose and other dusty red fruit.
Palate: Wonderful mouthfeel over round but stout tannins with red and black fruit mixed with deep cassis and some nice earthy leather. Quite good, just young, of course. - 07/04/2008
Tasted with Beano during the barrel tasting I led at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08. Barrel tasting notes:
Color: Inky blackness with purple highlights
Nose: Whoa. Gamy black fruit and char. GREAT.
Palate: Wonderful scary depths of black and blue fruit that are complemented by maturing ripe tannin and mouth-watering acidity, characteristic of PVV's finest wines. Game, leather, saddlesoap and even some spice finish the wine. Congrats if you taste this minuscule production due to drought! - 07/04/2008
Tasted with Beano during the barrel tasting I led at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08.
Tasting Notes & Comments
Barrel tasting notes:
Color: Inky blackness with purple highlights
Nose: Whoa. Gamy black fruit and char. GREAT.
Palate: Wonderful scary depths of black and blue fruit that are complemented by maturing ripe tannin and mouth-watering acidity, characteristic of PVV's finest wines. Game, leather, saddlesoap and even some spice finish the wine. Congrats if you taste this minuscule production due to drought! - 07/04/2008
Tasted with Beano during the barrel tasting I led at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08. Barrel tasting notes:
Color: Dark garnet
Nose: At first black olive, earthy and blackberry, then tons of raspberry.
Palate: Red fruit but awkward at this stage, little finish but hints of buried red fruit, that is surrounded by some spiciness and cassis. Can't wait to taste this in a year! - 07/04/2008
Tasted with Beano during the barrel tasting I led at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08.
Tasting Notes & Comments
Barrel tasting notes:
Color: Dark garnet
Nose: At first black olive, earthy and blackberry, then tons of raspberry.
Palate: Red fruit but awkward at this stage, little finish but hints of buried red fruit, that is surrounded by some spiciness and cassis. Can't wait to taste this in a year! - 07/04/2008
Tasted with Beano during the barrel tasting I led at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08.
PVV: "60% Petit Verdot, 40% Cabernet Sauvignon" Barrel tasting notes:
Color: Inky dark with some dark, dark purple edges, but some ruby highlights.
Nose: Closed, but with blueberry and red cherry.
Palate: Tannins are definitely there in this young, young wine, but not harsh and well ripened. Deep and dark fruit characteristics of PV. Red and black, skipping blue, with a full body and a long finish despite just being racked. - 07/04/2008
Tasted with Beano during the barrel tasting I led at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08.
PVV: "60% Petit Verdot, 40% Cabernet Sauvignon"
Tasting Notes & Comments
Barrel tasting notes:
Color: Inky dark with some dark, dark purple edges, but some ruby highlights.
Nose: Closed, but with blueberry and red cherry.
Palate: Tannins are definitely there in this young, young wine, but not harsh and well ripened. Deep and dark fruit characteristics of PV. Red and black, skipping blue, with a full body and a long finish despite just being racked. - 07/04/2008
First tasted with Beano at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08.
PVV: "This new wine, a white for the first time, is sourced
from one of the most intense sites in Monterey and
produces tiny yields of complex fruit. There was
no way Parsonage would go wimpy, so their first
Chardonnay is powerful and rich with compelling
tropical fruit and vibrant flavors. This wine is due
out in the fall of 2008 and was originally just token
white wine for the tasting room, but after tasting it
I thought they might give us serious guys a chance
to get it too! This pineapple and pear fruited Chardonnay
is really good and rivals many top Chards from this area and is
on par with the reserve bottlings from Talbott and Morgan. Still very
young at this stage, I see it only getting richer and more complex with
fig and citrus already in the background. Very nice oak shading lingers
on the mineral and spiced finish. 92 Points - New Wine" Color: golden straw with some greener highlights.
Nose: Beautiful nose, even at this very young age. Great pear, pineapple, yellow apple, honeysuckle and some underlying oak and cream, finishing with some great spiciness.
Palate: Frank Melicia has done an incredible job on this wine. His ability to keep a nice crisp acidity, and yet add some great full-bodied suppleness to complement the wonderful white and tropical fruit of the nose is just a brilliant job. Finishes with an unusual mixture of crisp fruit and silky creamy mouthfeel and some honey at the end. Great stuff! - 07/04/2008
First tasted with Beano at the 1st Annual Wine Club Party for Parsonage Village Vineyard at the winery, 06/28/08.
PVV: "This new wine, a white for the first time, is sourced
from one of the most intense sites in Monterey and
produces tiny yields of complex fruit. There was
no way Parsonage would go wimpy, so their first
Chardonnay is powerful and rich with compelling
tropical fruit and vibrant flavors. This wine is due
out in the fall of 2008 and was originally just token
white wine for the tasting room, but after tasting it
I thought they might give us serious guys a chance
to get it too! This pineapple and pear fruited Chardonnay
is really good and rivals many top Chards from this area and is
on par with the reserve bottlings from Talbott and Morgan. Still very
young at this stage, I see it only getting richer and more complex with
fig and citrus already in the background. Very nice oak shading lingers
on the mineral and spiced finish. 92 Points - New Wine"
Tasting Notes & Comments
Color: golden straw with some greener highlights.
Nose: Beautiful nose, even at this very young age. Great pear, pineapple, yellow apple, honeysuckle and some underlying oak and cream, finishing with some great spiciness.
Palate: Frank Melicia has done an incredible job on this wine. His ability to keep a nice crisp acidity, and yet add some great full-bodied suppleness to complement the wonderful white and tropical fruit of the nose is just a brilliant job. Finishes with an unusual mixture of crisp fruit and silky creamy mouthfeel and some honey at the end. Great stuff! - 07/04/2008
Tasted during the 1st Annual Walnut Creek Wine Walk, 06/25/08.
RKW: "Alcohol: . . . . . . . . . . . . . . . . . . . . . . . . . 14.3%
Total Acidity: . . . . . . . . . . . . . . . . . . . . . . 0.58 grams/100 mL
pH: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.59
Residual Sugar: . . . . . . . . . . . . . . . . . . . . Dry
Bottling Date: . . . . . . . . . . . . . . . . . . . . . July 27, 2006
Production: . . . . . . . . . . . . . . . . . . . . . . . 2,020 Cases
Blend: . . . . . . . . . . . . . . . . . . . . . . . . . . . 97% Merlot, 3% Cab Franc
Vineyard Sources. . . . . . . . . . . . . . . . . . . 65% Estate Merlot
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32% Merlot Napa Carneros
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3% Estate Cabernet Sauvignon
Keenan Winery is located in Spring Mountain District, high in the Mayacamas mountain range
above the town of Saint Helena. Fifteen acres of Merlot vines have been planted in the rocky
soils surrounding the winery, and it is these vines that produce some of the finest Merlot in Napa.
The vineyards are situated above the dense layer of fog that creeps up the Napa Valley most
evenings. Consequently the vines warm up earlier in the morning and stay warm through the
night. The combination of warm temperatures, steep hillside vine rows and gravelly soils promotes
more stress on the vines leading to increased intensity in the finished wine.
The 2004 Keenan Merlot is composed of sixty-five percent Keenan Estate Merlot. Thirty-two percent
of the wine is Merlot fruit harvested from the Napa Carneros region. In addition, three percent
Estate Cabernet Franc has been added to the blend in order to add further complexity and
structure. After hand harvesting, the grapes were de-stemmed, then inoculated with Montrachet
yeast. Fermentation ranged from eight to twelve days before pressing.
The ‘04 Merlot has been aged in thirty-three percent new French and American oak barrels for
eighteen months. The resulting wine shows intense aromas of black cherry, blackberry, and cassis.
Complex nuances of cocoa and coffee bean emerge as the wine opens up.This is a "big" Merlot
that will age for many years to come.
Robert M. Parker, Jr.’s
The Wine Advocate
Issue # 163, December 26, 2006
90 Points “The 2004 Merlot (which includes 3% Cabernet Franc) is a dense, rich, concentrated
effort boasting a dark ruby/purple color along with plenty of black cherry
and currant fruit intermixed with espresso roast and earth notes. Its moderate tannin is
sweet and well-integrated. Drink it over the next decade.” Color: Blue/garnet
Nose: Dryer blue and black berry fruit, some cedar.
Palate: Leaner, and not terribly complex but still good. Stronger tannins to back the leaner fruit. - 07/02/2008
Tasted during the 1st Annual Walnut Creek Wine Walk, 06/25/08.
RKW: "Alcohol: . . . . . . . . . . . . . . . . . . . . . . . . . 14.3%
Total Acidity: . . . . . . . . . . . . . . . . . . . . . . 0.58 grams/100 mL
pH: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.59
Residual Sugar: . . . . . . . . . . . . . . . . . . . . Dry
Bottling Date: . . . . . . . . . . . . . . . . . . . . . July 27, 2006
Production: . . . . . . . . . . . . . . . . . . . . . . . 2,020 Cases
Blend: . . . . . . . . . . . . . . . . . . . . . . . . . . . 97% Merlot, 3% Cab Franc
Vineyard Sources. . . . . . . . . . . . . . . . . . . 65% Estate Merlot
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32% Merlot Napa Carneros
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3% Estate Cabernet Sauvignon
Keenan Winery is located in Spring Mountain District, high in the Mayacamas mountain range
above the town of Saint Helena. Fifteen acres of Merlot vines have been planted in the rocky
soils surrounding the winery, and it is these vines that produce some of the finest Merlot in Napa.
The vineyards are situated above the dense layer of fog that creeps up the Napa Valley most
evenings. Consequently the vines warm up earlier in the morning and stay warm through the
night. The combination of warm temperatures, steep hillside vine rows and gravelly soils promotes
more stress on the vines leading to increased intensity in the finished wine.
The 2004 Keenan Merlot is composed of sixty-five percent Keenan Estate Merlot. Thirty-two percent
of the wine is Merlot fruit harvested from the Napa Carneros region. In addition, three percent
Estate Cabernet Franc has been added to the blend in order to add further complexity and
structure. After hand harvesting, the grapes were de-stemmed, then inoculated with Montrachet
yeast. Fermentation ranged from eight to twelve days before pressing.
The ‘04 Merlot has been aged in thirty-three percent new French and American oak barrels for
eighteen months. The resulting wine shows intense aromas of black cherry, blackberry, and cassis.
Complex nuances of cocoa and coffee bean emerge as the wine opens up.This is a "big" Merlot
that will age for many years to come.
Robert M. Parker, Jr.’s
The Wine Advocate
Issue # 163, December 26, 2006
90 Points “The 2004 Merlot (which includes 3% Cabernet Franc) is a dense, rich, concentrated
effort boasting a dark ruby/purple color along with plenty of black cherry
and currant fruit intermixed with espresso roast and earth notes. Its moderate tannin is
sweet and well-integrated. Drink it over the next decade.”
Tasting Notes & Comments
Color: Blue/garnet
Nose: Dryer blue and black berry fruit, some cedar.
Palate: Leaner, and not terribly complex but still good. Stronger tannins to back the leaner fruit. - 07/02/2008
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Posted by wloftus on Jan. 23, 2008
Not a bad collection yourself. Especially the wish list.