This is drinking at peak, with nice rich fruits, incredible smooth tannins, and more concentration than you’d expect. Went really well with bison burgers.
After an hour or so being open, some nice chocolate notes have started to emerge.
I like seeing mention of Keenan. Keenan was in the second wave of California boutique producers by which I mean after Burgess, Chateau Montelena, Mayacamas et al. I still have one of three bottles of '78 Keenan Cab my dad brought back from a trip to California. It might be the most tannic bottle of cabernet ever produced. Keenan has gone through lots of ups and downs but there is no denying the potential of the raw material. It just seems that for various reasons, mostly unknown, the mix of variables have never met their confluence.
I still remember when their merlot was a solid reasonable buy at $25. Man I’m really starting to get old.