Robert Keenan Winery
The 2009 Chardonnay was hand harvested, de-stemmed, then gently pressed. Twenty percent of the juice was fermented and aged in stainless steel tanks, while eighty percent was fermented and aged in French and American oak barrels. No secondary, or malolactic fermentation was carried out, leading to the crisp, citrus character of this wine. The portion of Chardonnay aged in barrel was left on its lees and stirred weekly. 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 plenty of oak character 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 fare.
Wine Advocate
Issue # 192, December 2010
“This delicious, non-malolactic 2009 Chardonnay is one of the best of that style. The alcohol is low (under 14%) and the wine shows lots of poached pear, pineapple and citrus blossom characteristics. Medium-bodied and minimally oaked with good acidity and freshness...”.
Wine Enthusiast
It shows mouthwatering flavors of flint, Meyer lemon and lime, with a touch of smoky oak. Very fine and elegant, a beautiful Chardonnay that will support, not overwhelm food. Score: 91 - Stev Heimoff, August 2009.
