Kongsgaard Chardonnay Napa Valley 2011

Previously available for: $139.99
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Winemaker's Notes:

93-95 points Stephen Tanzer (International Wine Cellar): Full bright yellow-gold. Knockout nose combines lemon, peach...

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


User Reviews for Kongsgaard Chardonnay Napa Valley

Winemaker's Notes:

93-95 points Stephen Tanzer (International Wine Cellar): Full bright yellow-gold. Knockout nose combines lemon, peach, hazelnut and smoky lees. Then tighter in the mouth than the open nose suggests, showing superb density and snap and a compellingly tactile texture. Finishes with electric acidity and sneaky palate-staining persistence. This will need patience. Kongsgaard adds a bit of SO2 to his wines to retard the malolactic fermentations but then does not add any more again until after the following vintage, in an attempt 'to allow everything that's going to oxidize to oxidize.' This, he says, gives his wines a nutty, leesy, aldehytic character, often with the early gunpowder quality of the wines of Coche-Dury. He practices 'a fairly aggressive lees stirring regimen,' explaining that the lees essentially fine the wine. (May/Jun 2013)

93-95 points Stephen Tanzer (International Wine Cellar): Full bright yellow-gold. Knockout nose combines lemon, peach, hazelnut and smoky lees. Then tighter in the mouth than the open nose suggests, showing superb density and snap and a compellingly tactile texture. Finishes with electric acidity and sneaky palate-staining persistence. This will need patience. Kongsgaard adds a bit of SO2 to his wines to retard the malolactic fermentations but then does not add any more again until after the following vintage, in an attempt 'to allow everything that's going to oxidize to oxidize.' This, he says, gives his wines a nutty, leesy, aldehytic character, often with the early gunpowder quality of the wines of Coche-Dury. He practices 'a fairly aggressive lees stirring regimen,' explaining that the lees essentially fine the wine. (May/Jun 2013)

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