Kongsgaard
Napa Valley Chardonnay
Napa Valley, California, USA
I can't believe I'm saying this, but it needs time. It's very good now but will be outstanding in 2-3 years I'm guessing. The acid and oak need time to integrate more fully.
I can't believe I'm saying this, but it needs time. It's very good now but will be outstanding in 2-3 years I'm guessing. The acid and oak need time to integrate more fully.
Aug 30th, 2017
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.
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
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
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, 2017Always a crowd pleaser! Also a great gaming wine 😂
Always a crowd pleaser! Also a great gaming wine 😂
Apr 1st, 20172014 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
Whipped cream, buttered toast, vanilla custard, exotic minerals
Whipped cream, buttered toast, vanilla custard, exotic minerals
Dec 18th, 2016
Massive wine with toasted nuts and pineapple, needs time
Massive wine with toasted nuts and pineapple, needs time
Jun 30th, 2016