Todd Anderson

9.4

Lovely - enjoy! Why age/wait further? — 2 months ago

Charlie Tapp

9.2

Blackberries, bresaola, vanilla, garrigue, kalamata olive brine and lavender. — 9 months ago

Scott Samlan

9.3

Absolutely love. Love. Love — 4 years ago

Pooneet K

9.2

Very nice overall but if I’m being honest a bit under expectations. Aromatically brilliant, with dark petal flowers and earth and a bit of sweet dark red fruit. Just before the finish the palate falls apart a bit - just missing that extra gear. Still an excellent pairing with the steak in the background (prime dry aged rib eye from Hudson and Charles). Decanted for 2 hours but not sure it made a huge difference, didn’t change much in the glass. — 4 years ago

Jeremy Shanker

Sommelier at RN74

9.2

One of the best domestic Syrahs I’ve ever had. Wow. Super baconey. For lovers of the Rhône— — 5 years ago

Tom Garland

9.3

Hudson ranch & vineyard wine tasting

2013 estate syrah
2014 old master (60%cab franc & merlot)
2016 Phoenix (60% merlot, and cab franc)
2011 estate chardonnay
2016 little bit chardonnay
2021 estate cabernet (1st release)
2021 estate grenache

Fun tasting and tour around this classic 2,000 acre Carneros property(200 acres in vines). Grapes sold to more than 25 different wineries like Aubert, Kongsgaard, Kistler, Ramey,etc. — 5 months ago

with Brenda

Shay A

9.3

My first experience with this producer, and wow! White burgundy is very hit or miss for me, but this was a total hit.

In the glass, someone could have told me they poured me Kongsgaard and I’d of believed them. Deep golden color. Even aromatically and initially on the palate it was as though someone blended Kongsgaard (very Hudson like), with mersault. There is a bitter honey/truffle honey note up front alongside overripe peach, honey roasted cashews, and orange marmalade. On the palate, it’s certainly rich but not so much from oak...honeycomb, honey covered cotton candy, caramel dipped golden delicious apples, almond shavings and a kiss of lanolin on the finish. This only improved in the bottle after 2-3hrs of being open. Drinking wonderfully right now. I need to hunt down some bottles! Thanks for the heads up here, @David T . — 4 years ago

Shay A

9.3

Annual birthday WWC hosting. As normal, 1 sparkler, 3 whites, 4 reds, 1 dessert, all presented blind.

As part of my white wine flight theme, I wanted to compare Hyde and Hudson side by side, then finish with Kongsgaard, since it is a blend of both.

Similar to the Hudson before it, I normally like to drink Kongsgaard on the young side, and also similar to the Hudson, on this day…it didn’t seem to have the typical opulent/massive profile. White peach and apricot upfront as well as sweet cotton candy on the nose. Ripe yellow and tropical fruits dominate the palate with sea salt, ginger and lemon cream. Faint note of butterscotch, but not near the amount I’ve found previous vintages to show. What Kongsgaard does well is have a wine of this profile but somehow find a way to have elegant qualities about it. Decant or hold a few years. — 7 months ago

Tom Garland

9.2

From the Hudson Caneros vineyard. 1 hour decant(decent fine/cloudy sediment). A ravishing inky dark garnet color. On the nose: black raspberry, iron, bandaids, cinnamon spice, bacon fat, forest floor, touch of smoked meat. Taste: pure, smooth, good structure can keep going wine with black cherry, orange rind, black licorice, pepper, and a earthy chocolate long finish. YUM! — 2 years ago

Shay A

9.3

WNH Morgado Virtual Wine Tasting with winemaker Kimberley Hatcher and mentor Russell Bevan.

Coming from Steiner Vineyard in Bennett Valley (not familiar with the vineyard at all), this 2016 is, for me, in the same vein as a Kongsgaard or Hudson Chardonnay. When poured in the glass, it was golden and appeared oxidized. I anticipated it to be heavy and overly rich, but it wasn’t. Aromatically it showed honey roasted nuts, touch of orange marmalade, and herb crusted yellow fruits. On the palate, there is really nice acidity followed by more herbal yellow fruits, lemon cream pie crust and a finish showing a mix of cotton candy and lanolin. This goes through a similar “death and resurrection” type winemaking process (if I’m not mistaken), a process that John Kongsgaard made famous. It has a very Hudson/Carneros feel to it. Very enjoyable now. — 4 years ago

with Carl, Eric and 6 others