Kongsgaard

Napa Valley Chardonnay

9.375 ratings
9.39 pro ratings
Napa Valley, California, USA
Chardonnay
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces
Top Notes For
David T

Independent Sommelier/Wine Educator

9.1

I should first say that I like Ca Chardonnay but, it’s not the love it once was for me. After I started down the path of drinking good Burgundy, my affection & palate shifted.

I’ve had Kongsgaard Chardonnay here & there. I know this producer is well regarded and therefore pricey. However, my palate is having a bit of difficulty with this bottle tonight.

When I first put nose in the glass, I get more alcohol vapors than I want on a nose. Then, a very strong rigid structure & backbone of white spice, gritty minerals & heat. Followed by lots of, butter/buttered popcorn, green apple, overripe pineapple, lemon with peel, lime zest, peach, soft caramel notes, spearmint, honeycomb, vanilla, sulphur, limestone chalkiness, dry rock & stone pebble mix with yellow flowers/lilies, spring flowers in mixed greens.

The body is rich, lush, round & somewhat waxy. The structure is just too abrasive for my taste. I like beauty & elegance with no astringencies. I guess this is why I’ve learned to drink White Burgundy primarily over Ca Chardonnay. I am more & more so over high alcohol palate burning Ca Chardonnays. Green apple is the primary fruit followed by; overripe pineapple, lime zest, waxy lemons, grapefruit with pith, white peach, touch of tangerine, mango & some green melon. Lots of white spice, honeycomb, grey, gritty volcanic minerals, limestone chalkiness, mix of dry rocks & stone pebbles, sulfur, spearmint, caramel notes, vanilla, butterscotch with yellow florals/lilies, jasmine, fruit blossoms with mixed greens. The acidity is round and lively. The long, firm structured finish is rich, polished and ends in a persistent alcohol burn.

Next time you open a bottle have a sip and sense what’s on your palate. Ask yourself, does it burn? In Sommelier technical thoughts, alcohol burn is considered to be a flaw in wine.

From 375ml

Photos of; John Kongsgaard in front of his winery, Judge Vineyard, Chardonnay grapes ready for pressing and their barrel cellar.

I should first say that I like Ca Chardonnay but, it’s not the love it once was for me. After I started down the path of drinking good Burgundy, my affection & palate shifted.

I’ve had Kongsgaard Chardonnay here & there. I know this producer is well regarded and therefore pricey. However, my palate is having a bit of difficulty with this bottle tonight.

When I first put nose in the glass, I get more alcohol vapors than I want on a nose. Then, a very strong rigid structure & backbone of white spice, gritty minerals & heat. Followed by lots of, butter/buttered popcorn, green apple, overripe pineapple, lemon with peel, lime zest, peach, soft caramel notes, spearmint, honeycomb, vanilla, sulphur, limestone chalkiness, dry rock & stone pebble mix with yellow flowers/lilies, spring flowers in mixed greens.

The body is rich, lush, round & somewhat waxy. The structure is just too abrasive for my taste. I like beauty & elegance with no astringencies. I guess this is why I’ve learned to drink White Burgundy primarily over Ca Chardonnay. I am more & more so over high alcohol palate burning Ca Chardonnays. Green apple is the primary fruit followed by; overripe pineapple, lime zest, waxy lemons, grapefruit with pith, white peach, touch of tangerine, mango & some green melon. Lots of white spice, honeycomb, grey, gritty volcanic minerals, limestone chalkiness, mix of dry rocks & stone pebbles, sulfur, spearmint, caramel notes, vanilla, butterscotch with yellow florals/lilies, jasmine, fruit blossoms with mixed greens. The acidity is round and lively. The long, firm structured finish is rich, polished and ends in a persistent alcohol burn.

Next time you open a bottle have a sip and sense what’s on your palate. Ask yourself, does it burn? In Sommelier technical thoughts, alcohol burn is considered to be a flaw in wine.

From 375ml

Photos of; John Kongsgaard in front of his winery, Judge Vineyard, Chardonnay grapes ready for pressing and their barrel cellar.

Mar 1st, 2020
Connor McMahon

Such a baby. Going to be a great wine to follow

Such a baby. Going to be a great wine to follow

1 person found it helpfulJul 30th, 2017
Eric LaMasters

Delicious. Full-bodied, but not heavy. Very long finish. Paired beautifully with sautéed turbot and a beurre blanc sauce.

Delicious. Full-bodied, but not heavy. Very long finish. Paired beautifully with sautéed turbot and a beurre blanc sauce.

1 person found it helpfulJan 22nd, 2017
Adam Jesberger

Everything one can want from Napa Chard plus a touch of old world charm. Nice acidity and minerality but whopping loads of oak and malo.

Everything one can want from Napa Chard plus a touch of old world charm. Nice acidity and minerality but whopping loads of oak and malo.

1 person found it helpfulJan 1st, 2017
Connor McMahon

Always a crowd pleaser! Also a great gaming wine 😂

Always a crowd pleaser! Also a great gaming wine 😂

Apr 1st, 2017
Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.3

2014 vintage. Too young to fully appreciate, of course, but this will be beautiful in 3 years time. Oak is very dominant at present, so patience is required.

2014 vintage. Too young to fully appreciate, of course, but this will be beautiful in 3 years time. Oak is very dominant at present, so patience is required.

Mar 19th, 2017
Lee Pitofsky

Whipped cream, buttered toast, vanilla custard, exotic minerals

Whipped cream, buttered toast, vanilla custard, exotic minerals

Dec 18th, 2016
Lee Lightfoot

Massive wine with toasted nuts and pineapple, needs time

Massive wine with toasted nuts and pineapple, needs time

Jun 30th, 2016
Connor McMahon

Don't think I need to say anything. It's Kongsgaard 😍

Don't think I need to say anything. It's Kongsgaard 😍

Aug 13th, 2017
Norman Gennaro

Opened with Coravin. Rating it as if I had opened the bottle and decanted. With air this just gets better and better.

Opened with Coravin. Rating it as if I had opened the bottle and decanted. With air this just gets better and better.

Mar 22nd, 2020