@ The Office w/ John Kongsgaard: Med/- straw color. Loads of melon fruit to the nose. A gorgeous wine. Not as oak framed as the 2000. Coconut flows across the palate. Yes, it’s before lunch still, but I’m done spitting for the time being. J**** C*****. Sweet and generous. Now this is truly ‘old Meursault’ that still drinks. Coconut cream pie aroma and not at all oaky like the 2000.
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nose - dried apricot, almost smells like a desert wine mouth - big body, rich, vanilla, butter-creamy, and lacking the requisite acidity to make it of any interest. (some) others like it. i found it lacking balance.
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This was drawn at a local sushi place with no decanting. The wine was slightly cloudy and mid deep yellow in colour. The bouquet was of assorted citrus smells. In the glass was a smooth wine with strong flavours of lemons and some oranges. There was also a noticeable honey flavour. This wine seems to be aging quite well for a 13 year old bottle.
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Popped and pour, dark hay color, stringent taste, almost set like, checked back in 30 min, softened up, good qualities, checked back in 1 1/2 hrs and the color lightened up, flavor a developed. Drink now.
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This bottle was a pop and pour at home. The wine was clear and was a deep gold in colour. Very citrusy on the nose. In the glass was a wine that was filled with tastes of oranges, honey, and some butter. There was still a good amount of acidity in it which bodes well for some time to come. This wine is in a really good drinking space right now.
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unfortunately nothing special...I am not purchaser of Kongsgaard wines but was given this chard...this wine lacked the acidity and structure to be anything but ordinary. It had decent mouthfeel but lacked the acidity to give the wine presence in the mouth...also was missing secondary flavors that typically come with age. Nothing unappealing about the wine but just ok.
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Yellow color in the glass, clear looking throughout. Nose of vanilla, cream, apple and yellow pears. Flavors of lemon zest, yellow pears, cream and yellow apples. Medium acidity, full bodied. Drink any time.
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Very good, nothing wrong but not as bright as other vintages. Good minerality and complexity but lacking a bit of the umph that normally sets his chards apart from most.
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Last bottle....great wine! Needs some air, and cellar temp is key. This is still rich in honeyed fruit(fig,baked apples,peach,apricot), bright, and somewhat tart, citrus acidity, good dose of toasted vanilla oak barrel. Age has brought out a nice sherry-ness, hazelnut/caramel butter....but still TONS of lively acidity and minerals to keep it young. Wonderful spices, smoke, toasted marshmallow, butterscotch flavors.....really seems like it will go a lot longer. The only negative to some might be the acidity, which seems harsh at times. For me, it's such a big wine, that I like that kind of cut to it. Good stuff!
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I enjoyed this bottle. The wine had a mid range colour and was buttery smooth. It did have a slightly sour aftertaste but this might have been because we poured it right out of the cellar.
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beautiful... lots of honey, butter, caramel, straw and grass notes along with the oak, and some lemon citrus. Pretty ripe on the palate, a long finish that is a little tart.
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Lots of toasty oak here, with minerals, ripeness, sweet butter in the nose. Pretty sweet and ripe on the palate, with a bit of sweet grass and a little tart on the finish. A nice Cali Chard but not something that everyone would like.
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Ok before food. Gaining quite a bit of tone, a deep golden color. Exotic nose, of which I could recognize pears, hazelnuts and butter. Palate is a mix of minerals (a good thing) and alcohol (a bad thing) with some mature fruit. With food this wine was undrinkable, just an alcoholic mess. (food was roasted halibut, cauliflower, tomatoes and aged goat cheese). After dinner went back to the same state as when opened. If I had more I would send to auction or wait and see what happens in 5 years. $75 at release is a little steep compared to what is available from the Burgundy area of France. Day 2 - BLEH!!! Down the drain
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Light gold; rich nose of vanilla bean, hint of cinnamon, pear; Full body, carried the bouquet into the flavors adding ripe peach, papaya flavors- exotic rather than classic; a little heavy on the finish,not as lively and cleansing as I would like it to be but definitely an attention grabber. Drink up
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My third bottle of this since release...the first was an epiphany(97pts), the second showed some unbalance, but still tasty(95pts)...tonight, an aged beauty! Dark golden Sauternes in color....still quite huge in creamy fruit(peach,apricot,baked apples,honey figs)...absolutely wonderful mineral spices and aged honey nuttiness! Ok, tell me this is an expensive super Grand Cru....and I wouldn't doubt you. Age has brought out the perfect combo of hazelnut/butter/lemon acidity/waxy honeycomb....all hugely spiced, and lifted well with minerals galor. Add the creamy butterscotch oak, and it brings it all together. As it warms in my glass...the better it gets! Glad, and sad, to have one more left......Calif. Chard at its best!
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Last bottle. Probably has peaked but still drinking really well. The wine had a light gold color, with notes of apple and peach on the nose. Medium bodied with lovely acidity and a smooth finish. Very nice.
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Wow two great whites in one day!! This was a lot of banana, marshmallow, some cinnamon brioche yeast to it, I really enjoyed this wine. Rich yet not a heavy wine!!!
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Wonderful Chardonnay. At the end of its peek maturity table, but luscious, balanced and long. Very nice richness with some mature caramel like notes. Drink up. (92)
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Opened briefly before serving. Light yellow to yellow color in the glass, clear hue throughout. Nose of paraffin. nutmeg and some camphor. Flavors of pear, apple and nutmeg. Light to medium acidity, medium body. Drink over the next couple of years.
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This bottle seemed a little subdued and never seemed to open up. Still a very nice drink, and no evidence of aging in either color or flavor. Just not the typical rich, fruity Kongsgaard Chardonnay experience ...
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Golden yellow color showing age. Huge nose of candied pineapple and orange marmalade. Layers of the same flavors with mouthfilling fruit. Aging gracefully.
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Opened this after seeing notes that it was on the decline. Although I enjoyed the wine, have to agree that it is at or a bit past its peak. Have one left which I will drink in next 3-4 months. Beautiful gold color. Medium bodied with notes of green apples and pears with minerals that come through on the finish.
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14.1% alcohol. Opened and served immediately. Yellow color in the glass, clear hue throughout. Nose of vanilla, nutmeg and creme. Flavors of apple, creme fraiche and cinnamon. Light to medium acidity, medium to full body. Drink or hold.
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Tasted April 16, 2008. Opened and served immediately. Yellow color in the glass, clear hue throughout. Nose of creme, flowers, talc and a hint of hazlenut. Flavors of yellow pears, apples, some light pepper notes and a hint of minerals. Light to medium acidity, medium to full body. Drink over the short to medium term.
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Tasting Group Dinner - Miscellaneous Whites (Ocenaire, Minneapolis): Dark gold color. The nose shows ripe bananas, apricots, and caramel. The palate is best described as Bananas Foster in a glass: caramel/milk, almonds, honey, and very ripe bananas. Weighty, but not heavy, mouthfeel. Long finish. An interesting showing for this wine. While this bottle was very tasty and not oxidized, based on my recent experience with the 2002, which was heading downhill fast, I predict this will begin to turn the oxidation corner in 6-12 months. Time to drink these up, IMHO.
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Wine Spectator Wine Experience; 10/26/2007-10/27/2007 (New York): Tasting. WS#8. Rich, powerful, dense fruit. Lots of depth and character with sneaky mineral textures. Good finesse, particularly for now, but some heat on finish makes me think this best for the next couple of years.
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WS NYWE Top Ten tasting (Marriott Marquis): Medium yellow color. Forward sharp aroma of spicy yellow fruit and a hint mineral. rich tight yellow fruit with banana notes and just a bit of heat on the finish. 92-93 pts.
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2006 WS Top Ten Tasting (NYC): Ranked #8. $75. Represented on the dais by John Kongsgaard. The grapes come from the estate’s 10-acre hilltop vineyard, as well as the well-known Carneros Hyde and Hudson vineyards. Kongsgaard’s father originally purchased the estate’s land to be used as a quarry, but changed his mind. The rocky soil is expressed in the wine. It is made in a simple Burgundian method, with no yeast introduced and natural fermentation allowed to take place, which can take anywhere from one month to one year. Barrel aged for two years. The wine had a light gold color, with juicy apple and peach blossoms on the nose. Lively acidity and fruit intensity. High-toned notes, with no toasty oak flavors. An excellent Napa Chard.
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Always an interesting wine, not sure where all the tropical flavors come frome! This had heavy coconut on the palate following a reticent nose. More minerality than before, and the mouthwatering acidity has either receded or was hiding. Not in steep decline but I plan to drink my last bottle in the next year.
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Light golden yellow in color. Typical Kongsgaard nose of butterscotch and tropical fruits. Very thick and rich with a long hot finsh. Agree that it lacked a bit of acid to balance the heat and alchohol.
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Not as polished as the last one on 12-05....a little more oak poking through, and some harsh acidity. Although....this is STILL an extremely tasty Chardonnay, with tropical flavors, honeyed figs, toasted marshmallow, floral honeysuckle. Showing a little more aged mineralness ala Burgundy. Still intense in spice, slight edge though. I'd say this wine will age a lot longer, but might not be tastier. For those who like Grand Cru Burgs...this could be a dead ringer in a few more years. 2pts less than last time.
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Fully ready now, this is a coconut bomb. Really luscious but not with the usual pineapple/mango profile. Acids are a trifle low, so drink up. A great example of a Cal chard that makes no attempt to imitate a burgundy. Greg's bottle and a terrific match at Johnny V with the barbecue shrimp and potato salad starter.
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Very contraversial wine on the table. This is extreme chardonnay. Its almost too much. There was copious amounts of very expsenive French oak, intermingled with a bit of oxidation that reminded me of creme caramal. Rich and buttery the wine almost overwhelmed the lobster that it was served wtih. Lots of fun to drink now but I would be curious to see if this wine can age.
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also had a 2003 kongsgaard chardonnay- my mother in law's favorite- much better compared to the 2004 we had last night- laser like acidity, minerality, a bit of oak and wonderful citrus and stone fruit- this wine will undoubtedly age well over the next 3-4 years.
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Shafer Hillside Select Vertical Dinner (1989-2002) (California Club, Los Angeles, CA): A really beautiful and elegant wine, and a significant improvement over the 2002. Marshmallow cream and candied orange peel on the nose. On the palate, delicate notes of peaches, orange marmalade, and honey. A real standout this wine is, and well worth its cult status.
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Birthday Dinner in St. Paul, MN (WA Frost): This is my date's favorite wine, and Siggy opened a bottle a month ago so I knew it would likely show well. It did not disappoint. The aromas of sea water, lemon zest, orange zest, vanilla, and hazelnuts grab your nose before you even bring the glass to it. In the mouth it is very well balanced and the alcohol infused combination of aromas is heady. The finish lasts for close to a minute. It was hard to share some of this with the staff at the restaurant. Especially after my date sucked this down as fast as possible.
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Christmas Eve extended family dinner. Just a fantastic Cali Chard. Similar profile as the bottle I opened on 12/19/06, with perhaps slightly more intense fruit and interesting additional muskmelon flavors on the palate. Improved steadily with 2-3 hours of air time.
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Dinner w/ Chris @ Restaurant Alma. Popped and poured. Rich honey/straw color. Beautifully integrated flavors of honey, figs, apricots, nut oils, and spice. Initially showed some new oak, which integrated seamlessly after an hour of air time. Harmonious minerality and acidity to balance the fruit and oak. Long finish that picks up some smoke/butter flavors at the end. Fantastic stuff!
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Wonderful color of golden yellow. Aromas of mineral, peach, and fig. A concentrated chardonnay with rich flavors of cream, butterscotch, vanilla and hazlenut. The finish is fascinating. A great wine that is almost syrup at this point.
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This is a big, big wine, bigger than a lot of red wines, including clarets, which of course originally weren't big at all (claret - clairette, light red wine (from Hugh Johnson)).
Definitely the gout de petrol oiliness, nearly immobile legs, lots of big green and yellow fruit and floral notes and flavors (was that breadfruit?). Highly recommended. Look forward to tasting the 04.
historical note from August.
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Eight wines and eight courses.... (Cafe Jorge "Mi Casa"): Rich gold color with on opening a nose that was a little tight, but eventually as it warmed up a bit, showed a great variety of bright fruit, which varied from the standard tart green apple to citrus and stonefruit...very pleasant. A firm, but not overbearing, grip that got your attention, and held it, with layers of clean delineated fruit and a long finish. This paired nicely with a: Fresh Poached Cold Water Lobster and a Gratin of Macaroni and Fresh Sweet Corn in a Moat of Lobster Bisque and an Essence of Truffle Oil...the crispness of the chardonnay was a great foil for the richness of the food.
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True 14K gold – deep for a young chardonnay. Holy cow – the nose on this wine just jumps out of the glass. Scents of nectarine, white peach, supple smoke and vanilla just explode into the room. There is a hint of anis that is really cool and frames the fruit and keeps it in line. Rich palate that again can really best be described as explosive – like syrup of chardonnay. That said, this is neither cloying nor out of balance. It paired beautifully with crab cakes – not overwhelming at all. The finish lasts over a minute and really draws you back for another sip. I’m impressed – not a model of finesse – but a joy to drink. Will be interesting to see what happens with age. Also, I am wondering how “the Judge” can top this. (18.5+?)
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A big but sure-footed Calichard. It's incredibly tight at first, but it really lets loose after a half-hour or so. On the first glass, I was thinking about a 92 for this, but by the end I'd moved up to 94 or 95. Stunningly slick mouthfeel, though maybe not enough acidic backbone. Shows a complex bundle of different flavors (more so on the palate than on the nose, which is a bit reticent): some white peach and tropical fruit up front, followed by slate, toast, butterscotch, and minerals toward the back end. The finish is incredibly long and pretty clean. Really great stuff here, though the only thing lacking may be the intensity of fruit to take it into that final gear. Still, a little more cellar time might well turn this into a classic. In any event, it absolutely buries all the pedestrian Kistlers I've had lately.
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Third time in last six months with this wine and it is just an exquisitely crafted California Chardonnay. Loads of fruit and in my opinion, it is much more precise than the Aubert Ritchie we had.
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Saturday AT Suzanne's or Who needs to eat out???! (Brooklyn): this is a serious wine...i know..i am not a chardonay drinker - at all - thus my coments might as well be ignored for this and the white burg..but this had a lot of power. the oak was restrained, serious acidity keeped together this hefty wine, a long finish with some minerality and citrus. power seems to be the key here.
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Deep rich yellow color with a little mustard color in there. Complex palate with vibrant acidity balancing minerality; very rich feel but I didn't get much fruit. Long finish. Floral nose with bacon (?) and some fruit, very little vanilla. Definitely unique, not a run of the mill chardonnay.
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Wow what exotically rich flavors. Well balanced, full bodied "Calif Chard"...loaded with butterscotch, smoked nuts, marmalade, lemon custard, white truffle honey. Super rich pear, nectarine, fig fruit; well endowed with lemon butter, toasted marshmallow, spice....as well as fresh minerals, floral honeysuckle, and citrus acid. Lots going on here! Flavors last forever!!!! An epiphany white wine!
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hmmm... This is an interesting wine. I wish I had deeper experience in GC burgundy for an intelligent comparison but I don't. The nose off the freshly uncorked bottle is smokey and woody and that continues in the glass for a little while before it turns into more of a sweet honey yeasty caramel kind of thing. The attack and mid palate, in the simplest terms (to me), are like carameled apple, otherwise if one one wants to be more complex it is consistent with the commercial reviewers (think butterscotch and related sweet creamy flavours); the only missing element is maybe the lack of clear fruit notes above the din of rich sweet noise. The finish is quite long and there are little glints and flashes of lime and mineral towards the end but they are overwhelmed by the sweet oaky caramel. The whole package sounds a bit much but it is a nicely balanced glass of wine with just enough well focused acid to keep the cloyingness at bay. My wife liked it and that counts for alot in my world.
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Really a 93+. Judging by past vintages I think with short term age it may improve a bit. The fruit is glorious now but it needs the integration of time. It is more like the 2001 than the 2000 or the 2002.
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This wine is beyond belief. Yellow green straw color. Very thick Taste like creamy chardonnay essence. Smells like concentrated chardonnay liquor. I love the mineral hints in this wine as well. These and the Peter Michael taste like no other chardonnay
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very balanced, low acidity, somewhat high on the alcohol scale. Good apple and pear flavors. Towards the end of the bottle it started to taste like a Hostess(R) Apple Pie (if my childhood memories serve me correctly). Throughout the bottle there was a distinct clove aftertaste. Color was a good straw yellow.
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6/5/2023 - nzinkgraf wrote:
@ The Office w/ John Kongsgaard: Med/- straw color. Loads of melon fruit to the nose. A gorgeous wine. Not as oak framed as the 2000. Coconut flows across the palate. Yes, it’s before lunch still, but I’m done spitting for the time being. J**** C*****. Sweet and generous.
Now this is truly ‘old Meursault’ that still drinks. Coconut cream pie aroma and not at all oaky like the 2000.
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5/29/2022 - soyhead wrote:
nose - dried apricot, almost smells like a desert wine
mouth - big body, rich, vanilla, butter-creamy, and lacking the requisite acidity to make it of any interest. (some) others like it. i found it lacking balance.
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6/4/2020 - fdub wrote:
Oxidized and not drinkable
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3/31/2018 - Naplesgolfer wrote: flawed
flawed
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1/22/2016 - Rosengoo wrote: 92 Points
This was drawn at a local sushi place with no decanting. The wine was slightly cloudy and mid deep yellow in colour. The bouquet was of assorted citrus smells. In the glass was a smooth wine with strong flavours of lemons and some oranges. There was also a noticeable honey flavour. This wine seems to be aging quite well for a 13 year old bottle.
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11/1/2015 - jlgnml Likes this wine: 90 Points
Popped and pour, dark hay color, stringent taste, almost set like, checked back in 30 min, softened up, good qualities, checked back in 1 1/2 hrs and the color lightened up, flavor a developed. Drink now.
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9/14/2014 - Monte Boy wrote: 90 Points
Unfortunately, past its prime.
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7/23/2014 - sandwich Likes this wine: 91 Points
Not as good as the 2002 but still serviceable. Classic California chard with a lot of oak, a lot of fruit, and a lot of chill. Good summer swill.
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6/30/2014 - Rosengoo wrote: 95 Points
This bottle was a pop and pour at home. The wine was clear and was a deep gold in colour. Very citrusy on the nose. In the glass was a wine that was filled with tastes of oranges, honey, and some butter. There was still a good amount of acidity in it which bodes well for some time to come. This wine is in a really good drinking space right now.
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8/3/2011 - JBVino wrote:
unfortunately nothing special...I am not purchaser of Kongsgaard wines but was given this chard...this wine lacked the acidity and structure to be anything but ordinary. It had decent mouthfeel but lacked the acidity to give the wine presence in the mouth...also was missing secondary flavors that typically come with age. Nothing unappealing about the wine but just ok.
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7/22/2011 - wineismylife wrote: 92 Points
Sacred Cow Rocky Mountain Offline - Day 3 (CAVU Cabin, Hartsel, CO): WIML92
Tasted non blind. Opened and served immediately.
Yellow color in the glass, clear looking throughout. Nose of vanilla, cream, apple and yellow pears. Flavors of lemon zest, yellow pears, cream and yellow apples. Medium acidity, full bodied. Drink any time.
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1/17/2011 - phenricsson wrote: 92 Points
Very good, nothing wrong but not as bright as other vintages. Good minerality and complexity but lacking a bit of the umph that normally sets his chards apart from most.
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10/15/2010 - Mrbuzz Likes this wine: 95 Points
Last bottle....great wine! Needs some air, and cellar temp is key. This is still rich in honeyed fruit(fig,baked apples,peach,apricot), bright, and somewhat tart, citrus acidity, good dose of toasted vanilla oak barrel. Age has brought out a nice sherry-ness, hazelnut/caramel butter....but still TONS of lively acidity and minerals to keep it young. Wonderful spices, smoke, toasted marshmallow, butterscotch flavors.....really seems like it will go a lot longer. The only negative to some might be the acidity, which seems harsh at times. For me, it's such a big wine, that I like that kind of cut to it. Good stuff!
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7/12/2010 - ShannonGroomes wrote: 90 Points
rich with hazelnut flavors a bit of citrus though, prefer younger
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7/8/2010 - Rosengoo wrote: 90 Points
I enjoyed this bottle. The wine had a mid range colour and was buttery smooth. It did have a slightly sour aftertaste but this might have been because we poured it right out of the cellar.
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4/9/2010 - Peech wrote: 93 Points
beautiful... lots of honey, butter, caramel, straw and grass notes along with the oak, and some lemon citrus. Pretty ripe on the palate, a long finish that is a little tart.
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3/14/2010 - el borracho wrote: 89 Points
Good, but fading. Drink up.
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3/4/2010 - Peech wrote: 93 Points
Lots of toasty oak here, with minerals, ripeness, sweet butter in the nose. Pretty sweet and ripe on the palate, with a bit of sweet grass and a little tart on the finish. A nice Cali Chard but not something that everyone would like.
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12/4/2009 - tbone wrote:
Ok before food. Gaining quite a bit of tone, a deep golden color. Exotic nose, of which I could recognize pears, hazelnuts and butter. Palate is a mix of minerals (a good thing) and alcohol (a bad thing) with some mature fruit. With food this wine was undrinkable, just an alcoholic mess. (food was roasted halibut, cauliflower, tomatoes and aged goat cheese). After dinner went back to the same state as when opened. If I had more I would send to auction or wait and see what happens in 5 years. $75 at release is a little steep compared to what is available from the Burgundy area of France.
Day 2 - BLEH!!! Down the drain
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11/25/2009 - vinojones wrote: 93 Points
Light gold; rich nose of vanilla bean, hint of cinnamon, pear; Full body, carried the bouquet into the flavors adding ripe peach, papaya flavors- exotic rather than classic; a little heavy on the finish,not as lively and cleansing as I would like it to be but definitely an attention grabber. Drink up
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11/18/2009 - Mrbuzz wrote: 96 Points
My third bottle of this since release...the first was an epiphany(97pts), the second showed some unbalance, but still tasty(95pts)...tonight, an aged beauty! Dark golden Sauternes in color....still quite huge in creamy fruit(peach,apricot,baked apples,honey figs)...absolutely wonderful mineral spices and aged honey nuttiness! Ok, tell me this is an expensive super Grand Cru....and I wouldn't doubt you. Age has brought out the perfect combo of hazelnut/butter/lemon acidity/waxy honeycomb....all hugely spiced, and lifted well with minerals galor. Add the creamy butterscotch oak, and it brings it all together. As it warms in my glass...the better it gets! Glad, and sad, to have one more left......Calif. Chard at its best!
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8/11/2009 - wdb001 wrote: 93 Points
Last bottle. Probably has peaked but still drinking really well. The wine had a light gold color, with notes of apple and peach on the nose. Medium bodied with lovely acidity and a smooth finish. Very nice.
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7/13/2009 - ShannonGroomes wrote: 96 Points
Wow two great whites in one day!! This was a lot of banana, marshmallow, some cinnamon brioche yeast to it, I really enjoyed this wine. Rich yet not a heavy wine!!!
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7/6/2009 - dbkitc wrote: 92 Points
Wonderful Chardonnay. At the end of its peek maturity table, but luscious, balanced and long. Very nice richness with some mature caramel like notes. Drink up. (92)
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7/5/2009 - wineismylife wrote: 90 Points
WIML90
Tasted July 5, 2009.
Opened briefly before serving. Light yellow to yellow color in the glass, clear hue throughout. Nose of paraffin. nutmeg and some camphor. Flavors of pear, apple and nutmeg. Light to medium acidity, medium body. Drink over the next couple of years.
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3/5/2009 - scottj wrote: 91 Points
This bottle seemed a little subdued and never seemed to open up. Still a very nice drink, and no evidence of aging in either color or flavor. Just not the typical rich, fruity Kongsgaard Chardonnay experience ...
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2/13/2009 - WineArchitect wrote: 92 Points
Golden yellow color showing age. Huge nose of candied pineapple and orange marmalade. Layers of the same flavors with mouthfilling fruit. Aging gracefully.
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2/8/2009 - wdb001 wrote: 92 Points
Opened this after seeing notes that it was on the decline. Although I enjoyed the wine, have to agree that it is at or a bit past its peak. Have one left which I will drink in next 3-4 months. Beautiful gold color. Medium bodied with notes of green apples and pears with minerals that come through on the finish.
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1/6/2009 - keithgg wrote:
stored in my cellar since release but was DOA. Very Disappointed.
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10/20/2008 - madeiradog wrote: 91 Points
Black Salt Dinner (Black Salt restaurant - Washington DC): Good fruit but perhaps dragged down by the butterscotch oak flavors that I do not believe will get better with time. Did not get as much heat as the '02 on the finish.
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9/11/2008 - spotfin wrote: 91 Points
Seems to be slightly past its peak. Still nice, but not great.
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9/7/2008 - shaferguy91 wrote: 92 Points
I think it has peaked.
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7/6/2008 - wineismylife wrote: 91 Points
WIML91+
Tasted July 6, 2008 at an offline.
14.1% alcohol. Opened and served immediately. Yellow color in the glass, clear hue throughout. Nose of vanilla, nutmeg and creme. Flavors of apple, creme fraiche and cinnamon. Light to medium acidity, medium to full body. Drink or hold.
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4/16/2008 - wineismylife wrote: 92 Points
DAWGS April 2008 - Napa AVA (Hector's on Henderson, Dallas, Texas): WIML92
Tasted April 16, 2008. Opened and served immediately. Yellow color in the glass, clear hue throughout. Nose of creme, flowers, talc and a hint of hazlenut. Flavors of yellow pears, apples, some light pepper notes and a hint of minerals. Light to medium acidity, medium to full body. Drink over the short to medium term.
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3/9/2008 - Siggy wrote:
Tasting Group Dinner - Miscellaneous Whites (Ocenaire, Minneapolis): Dark gold color. The nose shows ripe bananas, apricots, and caramel. The palate is best described as Bananas Foster in a glass: caramel/milk, almonds, honey, and very ripe bananas. Weighty, but not heavy, mouthfeel. Long finish. An interesting showing for this wine. While this bottle was very tasty and not oxidized, based on my recent experience with the 2002, which was heading downhill fast, I predict this will begin to turn the oxidation corner in 6-12 months. Time to drink these up, IMHO.
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2/21/2008 - Siggy wrote: flawed
Started out OK, but marred by an odd soapy taste on the midpalate and finish. Flawed bottle.
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11/7/2007 - spotfin wrote: 92 Points
Good, not great.
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10/26/2007 - Burgundy Al wrote: 93 Points
Wine Spectator Wine Experience; 10/26/2007-10/27/2007 (New York): Tasting. WS#8. Rich, powerful, dense fruit. Lots of depth and character with sneaky mineral textures. Good finesse, particularly for now, but some heat on finish makes me think this best for the next couple of years.
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10/26/2007 - winefool wrote: 92 Points
WS NYWE Top Ten tasting (Marriott Marquis): Medium yellow color. Forward sharp aroma of spicy yellow fruit and a hint mineral. rich tight yellow fruit with banana notes and just a bit of heat on the finish. 92-93 pts.
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10/26/2007 - otisabdul wrote: 93 Points
2006 WS Top Ten Tasting (NYC): Ranked #8. $75. Represented on the dais by John Kongsgaard. The grapes come from the estate’s 10-acre hilltop vineyard, as well as the well-known Carneros Hyde and Hudson vineyards. Kongsgaard’s father originally purchased the estate’s land to be used as a quarry, but changed his mind. The rocky soil is expressed in the wine. It is made in a simple Burgundian method, with no yeast introduced and natural fermentation allowed to take place, which can take anywhere from one month to one year. Barrel aged for two years. The wine had a light gold color, with juicy apple and peach blossoms on the nose. Lively acidity and fruit intensity. High-toned notes, with no toasty oak flavors. An excellent Napa Chard.
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10/20/2007 - Squirreljam wrote: 92 Points
Always an interesting wine, not sure where all the tropical flavors come frome! This had heavy coconut on the palate following a reticent nose. More minerality than before, and the mouthwatering acidity has either receded or was hiding. Not in steep decline but I plan to drink my last bottle in the next year.
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10/10/2007 - cortoncharlie wrote: 92 Points
Light golden yellow in color. Typical Kongsgaard nose of butterscotch and tropical fruits. Very thick and rich with a long hot finsh. Agree that it lacked a bit of acid to balance the heat and alchohol.
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10/2/2007 - Mrbuzz wrote: 95 Points
Not as polished as the last one on 12-05....a little more oak poking through, and some harsh acidity. Although....this is STILL an extremely tasty Chardonnay, with tropical flavors, honeyed figs, toasted marshmallow, floral honeysuckle. Showing a little more aged mineralness ala Burgundy. Still intense in spice, slight edge though. I'd say this wine will age a lot longer, but might not be tastier. For those who like Grand Cru Burgs...this could be a dead ringer in a few more years. 2pts less than last time.
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9/3/2007 - Winetex wrote: 93 Points
Still good but not continuing to improve. The acids are starting to recede so it may be time to think about drinking these.
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8/25/2007 - sdr wrote: 93 Points
Fully ready now, this is a coconut bomb. Really luscious but not with the usual pineapple/mango profile. Acids are a trifle low, so drink up. A great example of a Cal chard that makes no attempt to imitate a burgundy. Greg's bottle and a terrific match at Johnny V with the barbecue shrimp and potato salad starter.
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8/21/2007 - Johann Von Mastiff wrote: 92 Points
Very contraversial wine on the table. This is extreme chardonnay. Its almost too much. There was copious amounts of very expsenive French oak, intermingled with a bit of oxidation that reminded me of creme caramal. Rich and buttery the wine almost overwhelmed the lobster that it was served wtih. Lots of fun to drink now but I would be curious to see if this wine can age.
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5/13/2007 - jonnyoro wrote:
also had a 2003 kongsgaard chardonnay- my mother in law's favorite- much better compared to the 2004 we had last night- laser like acidity, minerality, a bit of oak and wonderful citrus and stone fruit- this wine will undoubtedly age well over the next 3-4 years.
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4/28/2007 - Paul Lin wrote: 92 Points
Shafer Hillside Select Vertical Dinner (1989-2002) (California Club, Los Angeles, CA): A really beautiful and elegant wine, and a significant improvement over the 2002. Marshmallow cream and candied orange peel on the nose. On the palate, delicate notes of peaches, orange marmalade, and honey. A real standout this wine is, and well worth its cult status.
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1/23/2007 - lars1014 wrote: 96 Points
Birthday Dinner in St. Paul, MN (WA Frost): This is my date's favorite wine, and Siggy opened a bottle a month ago so I knew it would likely show well. It did not disappoint. The aromas of sea water, lemon zest, orange zest, vanilla, and hazelnuts grab your nose before you even bring the glass to it. In the mouth it is very well balanced and the alcohol infused combination of aromas is heady. The finish lasts for close to a minute. It was hard to share some of this with the staff at the restaurant. Especially after my date sucked this down as fast as possible.
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12/24/2006 - Siggy wrote: 95 Points
Christmas Eve extended family dinner. Just a fantastic Cali Chard. Similar profile as the bottle I opened on 12/19/06, with perhaps slightly more intense fruit and interesting additional muskmelon flavors on the palate. Improved steadily with 2-3 hours of air time.
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12/19/2006 - Siggy wrote: 94 Points
Dinner w/ Chris @ Restaurant Alma. Popped and poured. Rich honey/straw color. Beautifully integrated flavors of honey, figs, apricots, nut oils, and spice. Initially showed some new oak, which integrated seamlessly after an hour of air time. Harmonious minerality and acidity to balance the fruit and oak. Long finish that picks up some smoke/butter flavors at the end. Fantastic stuff!
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12/4/2006 - matthen wrote: 94 Points
Wonderful color of golden yellow. Aromas of mineral, peach, and fig. A concentrated chardonnay with rich flavors of cream, butterscotch, vanilla and hazlenut. The finish is fascinating. A great wine that is almost syrup at this point.
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11/25/2006 - kkazaks wrote: 94 Points
This is a big, big wine, bigger than a lot of red wines, including clarets, which of course originally weren't big at all (claret - clairette, light red wine (from Hugh Johnson)).
Definitely the gout de petrol oiliness, nearly immobile legs, lots of big green and yellow fruit and floral notes and flavors (was that breadfruit?). Highly recommended. Look forward to tasting the 04.
historical note from August.
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11/24/2006 - brianofthevine wrote: 94 Points
Great citrus notes with peach, green apple, and apricot. Great acidity, smooth, long finish.
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9/9/2006 - Tejano wrote: 93 Points
Eight wines and eight courses.... (Cafe Jorge "Mi Casa"): Rich gold color with on opening a nose that was a little tight, but eventually as it warmed up a bit, showed a great variety of bright fruit, which varied from the standard tart green apple to citrus and stonefruit...very pleasant. A firm, but not overbearing, grip that got your attention, and held it, with layers of clean delineated fruit and a long finish. This paired nicely with a: Fresh Poached Cold Water Lobster and a Gratin of Macaroni and Fresh Sweet Corn in a Moat of Lobster Bisque and an Essence of Truffle Oil...the crispness of the chardonnay was a great foil for the richness of the food.
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8/30/2006 - Winetex wrote: 93 Points
Almost a 94 but not quite. It was (and is) a "bad boy" chard.
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8/3/2006 - dbkitc wrote:
True 14K gold – deep for a young chardonnay. Holy cow – the nose on this wine just jumps out of the glass. Scents of nectarine, white peach, supple smoke and vanilla just explode into the room. There is a hint of anis that is really cool and frames the fruit and keeps it in line. Rich palate that again can really best be described as explosive – like syrup of chardonnay. That said, this is neither cloying nor out of balance. It paired beautifully with crab cakes – not overwhelming at all. The finish lasts over a minute and really draws you back for another sip. I’m impressed – not a model of finesse – but a joy to drink. Will be interesting to see what happens with age. Also, I am wondering how “the Judge” can top this. (18.5+?)
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7/30/2006 - scottj wrote: 95 Points
A stunning Chardonnay - big, rich fruit, and the oak is integrating nicely. A super long finish !
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6/24/2006 - Stephan O wrote: 95 Points
A big but sure-footed Calichard. It's incredibly tight at first, but it really lets loose after a half-hour or so. On the first glass, I was thinking about a 92 for this, but by the end I'd moved up to 94 or 95. Stunningly slick mouthfeel, though maybe not enough acidic backbone. Shows a complex bundle of different flavors (more so on the palate than on the nose, which is a bit reticent): some white peach and tropical fruit up front, followed by slate, toast, butterscotch, and minerals toward the back end. The finish is incredibly long and pretty clean. Really great stuff here, though the only thing lacking may be the intensity of fruit to take it into that final gear. Still, a little more cellar time might well turn this into a classic. In any event, it absolutely buries all the pedestrian Kistlers I've had lately.
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5/5/2006 - DelYap wrote: 94 Points
Third time in last six months with this wine and it is just an exquisitely crafted California Chardonnay. Loads of fruit and in my opinion, it is much more precise than the Aubert Ritchie we had.
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3/25/2006 - Mlermontov wrote: 92 Points
Saturday AT Suzanne's or Who needs to eat out???! (Brooklyn): this is a serious wine...i know..i am not a chardonay drinker - at all - thus my coments might as well be ignored for this and the white burg..but this had a lot of power. the oak was restrained, serious acidity keeped together this hefty wine, a long finish with some minerality and citrus. power seems to be the key here.
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1/27/2006 - Squirreljam wrote: 93 Points
Deep rich yellow color with a little mustard color in there. Complex palate with vibrant acidity balancing minerality; very rich feel but I didn't get much fruit. Long finish. Floral nose with bacon (?) and some fruit, very little vanilla. Definitely unique, not a run of the mill chardonnay.
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12/25/2005 - lbrent wrote: 90 Points
Smoke nose, smooth and sweet butterscotch-apple.
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12/15/2005 - Blair Curtis wrote: 93 Points
2001 Cults (Plus some extras) from Delyap & Tommy 'O (Vancouver): Best nose of the three Chards. Very floral. Smoother than #1. But also more powerful. Lots of good oak. Slightly darker hue than #1. A creamier mouthfeel than the first wine too.
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12/8/2005 - Mrbuzz wrote: 97 Points
Wow what exotically rich flavors. Well balanced, full bodied "Calif Chard"...loaded with butterscotch, smoked nuts, marmalade, lemon custard, white truffle honey. Super rich pear, nectarine, fig fruit; well endowed with lemon butter, toasted marshmallow, spice....as well as fresh minerals, floral honeysuckle, and citrus acid. Lots going on here! Flavors last forever!!!! An epiphany white wine!
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12/2/2005 - Calistoga wrote: 94 Points
hmmm... This is an interesting wine. I wish I had deeper experience in GC burgundy for an intelligent comparison but I don't. The nose off the freshly uncorked bottle is smokey and woody and that continues in the glass for a little while before it turns into more of a sweet honey yeasty caramel kind of thing. The attack and mid palate, in the simplest terms (to me), are like carameled apple, otherwise if one one wants to be more complex it is consistent with the commercial reviewers (think butterscotch and related sweet creamy flavours); the only missing element is maybe the lack of clear fruit notes above the din of rich sweet noise. The finish is quite long and there are little glints and flashes of lime and mineral towards the end but they are overwhelmed by the sweet oaky caramel. The whole package sounds a bit much but it is a nicely balanced glass of wine with just enough well focused acid to keep the cloyingness at bay. My wife liked it and that counts for alot in my world.
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11/28/2005 - Winetex wrote: 94 Points
Really a 93+. Judging by past vintages I think with short term age it may improve a bit. The fruit is glorious now but it needs the integration of time. It is more like the 2001 than the 2000 or the 2002.
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10/30/2005 - Charlie Carnes wrote: 97 Points
This wine is beyond belief. Yellow green straw color. Very thick Taste like creamy chardonnay essence. Smells like concentrated chardonnay liquor. I love the mineral hints in this wine as well. These and the Peter Michael taste like no other chardonnay
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10/27/2005 - FeloniousMonk wrote: 93 Points
very balanced, low acidity, somewhat high on the alcohol scale.
Good apple and pear flavors. Towards the end of the bottle
it started to taste like a Hostess(R) Apple Pie (if my childhood
memories serve me correctly). Throughout the bottle there was
a distinct clove aftertaste.
Color was a good straw yellow.
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8/1/2005 - AndrewSGHall wrote:
My notes simply say 'gross.' Extreme elements in which I found no balance or harmony.
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