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Fifth-generation Napa natives John and Maggy Kongsgaard produce The Judge, Chardonnay, VioRous, Syrah and Cabernet Sa...Read more...
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Kongsgaard Chardonnay Napa Valley
External Reviews for Kongsgaard Chardonnay Napa Valley
One of the finest 2003 Chardonnays I tasted, Kongsgaard offering exhibits white currants, peach, and honeysuckle with crisp, liquid minerality in the background. Full-bodied, powerful, elegant, and pure, it is another knock-out effort from big John K... Robert Parker's Wine Advocate. A Chardonnay wine from California in USA. 2003 Kongsgaard Chardonnay 750ml
Fifth-generation Napa natives John and Maggy Kongsgaard produce The Judge, Chardonnay, VioRous, Syrah and Cabernet Sauvignon. Shy-bearing vineyards and traditional low-intervention winemaking techniques produce powerful, graceful wines -- high intensity expressions of vineyard and variety. The core of their endeavor is the ten-acre vineyard they planted in the late 1970s on a rocky hilltop in southern Napa Valley which has belonged to the Kongsgaard family since the 1920s. In addition to these family acres, they direct the farming under long-term contract on another seven acres in the Napa Carneros and three acres near St. Helena. The winery, on the eastern rim of Napa Valley, is a cave drilled into the volcanic rock. Production is limited to what they can make with their own hands. CHARDONNAY is grown primarily on the shy-bearing Kongsgaard family vineyard described above. This vineyard gives the wine its dense, minerally core and extravagant honeyed aroma. Small amounts of wine made from two distinguished Carneros vineyards, Hudson and Hyde, are included in the blend, bringing stone fruit and citrus high-notes to the wine. Like The Judge, the Napa Valley Chardonnay is allowed to ferment in new French barrels without any human intervention other than the weekly stirring by hand – no yeast, no bacteria, no fining, no filtration. The 2003 Chardonnay possesses what the French call a gout de petrol, an oily, liqueur of mineral-like characteristic that, along with the honeysuckle and smoky, spicy, rich, marmalade/nectarine-like fruit character produces a profound example of grand cru California Chardonnay that ages well for 7-8 years, possibly longer (I don’t know for certain since my allotment is all consumed before that age).
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