Keep Wine Cellars
KEEP Winery is firmly planted in the California “balanced wine” movement like a century-old vine. It is owned, operated and made by husband/wife team Jack Roberts and Johanna (Jo) Jensen. Like all of Flavor Mountain’s core wineries, Keep lives and thrives amidst the hustle-bustle of day jobs and family. Present and past work affiliations include Matthiasson Wines, Scholium Project and Broc Cellars, all believers that bigger isn’t necessarily better. These wines, like Keep, are wines made vineyard-to-bottle with talent and an aim for balance.
The Keep wines are typically 12 to mid 13% alcohol, have healthy acidities and minimal sulphur additions. Keep an eye out for the gamy, intense Keep “Kahn Vineyard” Syrah that comes from a remote nook of Napa Valley and is farmed by Jack and Jo. Albariño, Counoise and Carignane are three other KEEPers I encourage you to get your hands on. Prices run from the low $20s to $40/bottle and are consistently DDWA Great Values. I am certain you will enjoy the quality, style and value of the Keep wines and appreciate the diversity they bring to your wine collection.
You will enjoy the quality, style and value of the Keep wines and appreciate the diversity they bring to your wine collection.
3 questions for Johanna and Jack of Keep:
Your favorite home-cooked meal?
Johanna: Anything slow roasted.
Jack: Pot au feu
Mountains or Ocean and why?
Johanna: Mountains with a view of the ocean.
Jack: Mountains, because I like pot-au-feu and cheese, and not necessarily in that order.
Tell us something interesting about terroir, clones, yeast or cork.
Johanna: We always do native fermentation on our wines but make wine in a facility with other winemakers, experts say that whatever is dominant in a winery will just take over so native yeast is pointless but our fermentations vary so much that I feel that the science must be wrong. Last year for instance we had all completely varying fermentations ranging from 5 days on our Ciliegiolo up to 3 months on our Delta White Blend.
Jack: I am endlessly fascinated by the fact that yeast floats about everywhere with the single aim of turning fruit juice into alcohol...we are so alike.