best chard I ever had ... may be a bit past its time, but I do not care ... the nose is CRAZY GREAT!!! The color is golden brown. On the palate ... smooth, complex, sublet ... best (non-dessert) I have ever had!!!
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Drank from another cellar. Golden hue almost like beer. Strong sweet palate with a short finish. Still don't understand what the fuss was about. Never a great wine.
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Caveat emptor! Bought 4 bottles at Acker auction. Three oxidized, one okay, but even this one was on a steep decline. Based on the notes I thought these had a decent chance to be something special, but not even close. Storage clearly matters here.
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A great wine for sure, but at this age it is past where I was hoping the flavor would be. It is not old, just a mature Chardonnay. If you like mature white, Bordeaux's; you will LOVE this wine now!
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Brilliant and nearly perfect. P&P. Beautiful shimmering lemon straw brass yellow/gold. Explosive nose of buttered popcorn doesn't even let me get the cork off the corkscrew. This is followed on the nose by nearly overripe pineapple and background citrus notes. On the palate this shines - lemon, peach, slathered buttery yellow and orange fruits, followed by butterscotch and toffee notes. Super, super long, lasting and lasting as I prepare and then grill Salmon in Cartoccio (asparagus, citrus and thyme) as per Mario Batali. Elegant, extravagant, beautifully balanced, huge, refined, perfect interplay of fruit and secondary complexities. I've kept this bottle since release in 2003 (it's my last) for my birthday dinner. Phenomenal. At a perfect peak, not even the tiniest hint over sur maturite or oxidation, and really right there - drink in the next year or two. A tiny bit of California overt fruited extractedness and a lack of acid oriented precision keeps this from being perfect. Profound!
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Inconsistent. The last bottle was bad. This one had the grace and depth I would expect of the wine. Slightly reticent nose with lichee and honey. Full completely integrated in the mouth with oak not asserting itself but supporting the wonderful fruit. Long finish.
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Ming's Birthday (Imperial Treasure Super Peking Duck, Paragon): The first of two American Chards. I guessed this as a Kongsgaard, as much out of luck as anything, but could not figure out which level of bottling it was. Clearly Cali on the nosel, this showed butterscotch, caramel and popcorn, along with beeswax, honey and even a toffee-ish note floating alongside higher-toned florals. The palate was rather more toned down. More corn and maize flavours on the attack, but this was accompanied by savoury earth accents and lots of minerality across the length of the palate. And in spite of its obvious big-ness, alcohol and lowish acidity, there was always a sense of balance to the wine, so that it came across as intense, but controlled. Ripe yellow fruit on the mid-palate was accomoanied by a glycerol and a gin-like juniper berry tone, before the wine came apart a little towards the finish, where the previous balance came a bit un-knitted. Nevertheless, there was plenty of length, with mouthfilling yellow fruit notes and lots of spice. Really not something I should like on paper, but this worked somehow. It was actually really delicious in its unashamed flavourfullness in spite of all the awkward bits. Even then, I suspect this particular bottle might have been much better a year or two ago though.
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Ming's Birthday; 8/26/2010-8/27/2010 (Imperial Treasure Super Peking Duck Restaurant): White elderflowers, beeswax, oaky vanillin , honeysuckly, cauliflower , corn syrup and medicated peppermint green tea. Very new world and american . A bit mineral but mostly rich american oakiness and viognier like lift. With time, this did become more balanced but still a really modern chard.
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golden yellow. initially unusual notes on the nose. My girlfriend thought it could be corked. Still waiting to see what happens. Didn't improve. This is just over the hill.
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Opened about an hour before dinner. Golden yellow in the glass. Tropical fruit, flowers and oak on the nose. First taste was almost sherry-like; not at all promising. However, after an hour of air and warming up to about 55-60 dF, it was outstanding. Bright tropical fruit with apple and peach flavors thrown in. Secondary flavors of wildflower and honey. The oak is there, but in the background. Long finish. I don't see this getting better from here, but it will hold for awhile longer. Delicious, complex Cali chardonnay that needs some air and cellar temp to show its stuff.
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Meaty, beefy and drinking well. Here is a Napa chardonnay that has nearly a decade of aging and is still a remarkable pleasure to drink. It's rich honey color in the glass belies the modest, subdued nose. Only a small hint of the rich palate to come. There is certainly an oak foundation. Layer this with melon, almond, grass, and a balanced acidity. It has a lingering finish that extends over all palates.
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Dinner @ Area 34, The Epic, Miami with Roberta & David Ehrenreich: David & Roberta's white. Perfect temp, approx 55F. Excellent balance of acidity and minerality with the depth of age. Very good on its own, better with the food, an excelllent fritto misto delicately fried, and the disappointing dry Red Drum. To me the WOTN, re bouquet, complexity, and finish. Nanda's notes of 10/16/08 are spot on!
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Not a tremendous amount of experience with this bottling, but the first trial of this wine near release was brutal; huge, wound up and a bit over the top. Decided then it wasn't for me but had a chance to try this again. It has settled into a nicer place, and is in no danger of collapse. Certainly one of the longer lived domestic Chards, probably could keep stride with Burgundy in that department. Golden, bright color. Nose of nuts, citrus and golden raisins. Some citrus on the palate with an underlying honeyed, floral tone, with a full, plush texture. Can't think of a similar style, maybe Corton Charlie meets Chave Hermitage Blanc and shakes hands with Sauvignon Blanc. Singular, yet I still can't decide if it's a style I really like, but I appreciate it for what it is.
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I dug this wine for 2 reasons. First, for what it didn't show, which was oak, booze and a heavy texture. I find enough chardonnay plagued by these attributes that it was very pleasant to find these aspects missing. Now, as for what the wine did show.......tangerine, orange oil, and lime. Medium weight, reminding me of a chardonnay a few years ago I had aged for several years prior to drinking, which was the 1999 Rudd Carneros, a wine that was memorable for me. This Kongsgaard is just easy to drink, nicely balanced and very good.
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Casual Dinner at Le Titi -for an out of towner (Le titi de Paris): Initially this nose was very reticent and giving only a smell of cold steel. Eventually it opened up to allow some notes of maple syrup and buttered popcorn. The palate was weak and finish was short. This bottle just didn’t seem to pop.
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taste: good full body with nice depth providing tones of roasted nuts, lots of tropical citrus tones, and smooth tones of marzipan
overall: while not as good as the bottle I had blind in march, this was a excellent wine. Good fatness to the wine with great depth and acidity. With the air it rounded out and opened up with a roasted nut attack and long tropical citrus finish
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Wineflock - Chardonnay Shootout (Dennis'): Group #7, My #1 - Full yellow color. Medium full nose of yellow fruit and banana peel. Soft and full initially, some bitterness emerged. Big ripe oaky yellow fruit with oak sweetnes. Decent but a bit overripe?
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Flock - Chardonnay Shoot Out (Dennis'): Golden color. Killer nose is rich and bold with has tropical, banana and citrus fruits aromas. A wow palate. Big time fruit is bold, toasty, rich and sweet. Minerals, lime and pear fruits on the palate. Long and oozing with richness. Tons of balancing acidity. Slutty. Delicious. My #1, Group #7.
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Brilliant, almost electric, golden yellow with shadings of green. Extraordinary nose bursts from the glass. My dinner companion laughed at how I would groan every time I took another draught of the complex, citrus and butterscotch perfume, perfectly and subtly intertwined. Profoundly complex with stylish citrus, green fruits, and mineral-laden flavors on the palate. Most subtle and enjoyable butterscotch on the palate. Beautifully delineated acidity. No oak, not overblown, dare I use the word breed for a California Chardonnay? Hugely long - two minutes later I could still taste the details, as if I had just quaffed. Simply the best Chard ever tasted. So much more finessed and woven than when last tasted 3 years ago. Glorious!
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Judgment of Chicago - California Cab vs White Burgundy (Streeterville Neighborhood, Chicago IL): Tasted as part of the ”Judgment of Chicago WLTV Offline” Tasting at one of our esteemed offline colleague’s residence in Chicago on March 29th, 2008. The purpose was to compare and contrast 14 high-end California Chardonnays and White Burgundies side-by-side in a double blind tasting.
Sight: Light straw color; clear; Highly viscous Nose: Smoke; Charred Rocks; Flint; Mineral; Floral notes; Green Apples Taste: Fruits; Citrus; Minerals; Acidity slightly out of check…perhaps some additional aging needed? Overall: Awesome wine. (93- pts.)
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taste: extremely explosive to where you know that you are drinking something very different as when it was just sloshing around in my mouth it was just massive bursts of flavor left and right with petrol, green apple, tons of minerals, and loads of pears
overall: amazingly complex wine that is just utterly deep and sumptuous. This still feels young and just gives off an insanely lasting finish. I guess this one for a corton-charlemagne because of the petrol flavor. This was my WOTN and it was a toss up between this and the other Kongsgaard for the group WOTN
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Bordeaux on the Hudson Part Deux (Peter Pratt's): This was very nice expression of California Chardonnay. The nose was quite pure with typical notes of pear and white stone fruit with a dollop of oakiness still unintegrated. It was pretty full in the mouth with good if not great acidity and nice length. I would have picked this for a younger wine and wouldn't be surprised if it needs a bit more time.
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over oaked, toasted nuts and white pepper dominated the initial nose and palate. nothing burgundian about this. however, not bad with thanksgiving dinner.
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Lot of new American oak. Pears, chalk, lemon and minerals. Nice richness with refreshing acidity. Some tartness on the finish. Quite young tasting for its age. Built to last. 14.1% alcohol.
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This can't be 6 years old. Fresh, lively with lemon custard taste and mouthfeel. Not even a hint of oak and a long lingering, almost sweet finish.
Given how young this came across, I can't predict how long it will go, but I'd happily keep my last two bottles for up to 5 more years to see what evolves.
Stunningly good.
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lovely golden hue showing some age. full of flowers, mineral, apple fruits and even some nut characteristic. palate was full but not as lush as i remember previous bottles. finish was smooth and still showed some length.
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haven't had this in a while- we had this on its own before a labor day barbecue dinner- a beautiful wine still youthful- very fresh, luscious citrus and honey fruit flavor with a nice touch of minerality and a hint of oak- concentration, acidity, and length of the finish were all extraoridnary- well stored, this should last another 5-7 years easily but it drinks so beautifully now, why wait? one of the best california chardonnays i've had-
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Earthy aroma off the bottle but metal citrus butterscotch and a little dried dirt aroma in the glass. Smooth, creamy, balanced while also a little crisp and sharp on the edges. Sweet apple, butterscotch and tropical fruit. long w/ just a faint hint of wood. ripe. very good. No signs of premature aging or oxidation but I wouldn't wait if I had more.
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Dinner w/ Dave and Chris (Our house): Deep amber color. Flavors of sherry, honey, and nuts. Oxidized and way past its prime. This was my last bottle out of 6 purchased. It was way more advanced than the bottle I opened in June, so I suspect this was a bad bottle. Still, the lesson learned here is not to leave these too long.
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Dinner at Steve Sigmond's House (Dujac, Vogue, Rostaing, Boillot, Suduiraut): The color is a deep golden yellow. My initial response to the nose is that is smells slightly oxidized or a bit past prime. Beyond this there is a heavy smell of butterscotch and honey. The smell improves a bit with time. The taste is actually very nice -- pushing towards full bodied and a bit thick on the palate but with good fruit, honey, and a strong anise/licorice. It's pretty well balanced. The finish is decent. I'm not sure if this is a flawed bottle or if this wine is a bit past prime, but this wasn't all it should be.
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I am beginning to believe these wines should be drunk up at a younger age. This wine was a deep gold, bordering on oxidized. I am truly beginning to feel that this wine is no longer a style I enjoy and will seriously consider no longer ordering. It seemed overripe, overoaked and kind of simple. I am not sure it is worth the price in todays' market; pleasant enough but...... $75???
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Unlike my last bottle, this had absolutely no hint of premature aging; not brand new but maybe early middle-age, probably near a peak perhaps? Color was a bright crystalline yellow. Muted aroma of spiced tropical fruit. Flavors of orange tinged creme brulee with a slight metallic inflection. Texture was full and slightly fat with a sharp almost chemical edge, kind of like foie gras seasoned with a little household cleaner (not as bad as it sounds). A med-long finish, shorter than I remember. Served at 55-60deg.
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Now I know. Kondgaard at age 6 is the quitessential Californa chardonnay. I don't think anyone can do it better. Now it's bright medium gold, texture of light cream, nose of grilled pineapples, guava and passionfruit, but not at all sweet, sticky or tiring to drink due to nicely integrated acids. Huge on the palate with masses of ultra-ripe fruit that last indefinitely. No resemblance any more to white burgundy and all the better because of that. Terrific companion to mustard provencal herbed grilled chicken.
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Agree with Siggy. At my last tasting, I gave this a 97. I feel it is on a slow decline now. Still, it is a tremendous, resiny, Chardonnay that is now just past its peak.
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Now at its drinking apex or perhaps ever so slightly past, this wine displayed a deep golden honey color, lovely multi-layered tropical and red apple fruit, and a long finish redolent of toasted mixed nuts. Mellow, balanced, harmonious, and supple in the mouth.
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Yellow-gold color. Slightly resinous, spiced and creamy nose. Tastes oddly of apple cider, slightly roasted pit fruits like peaches, and orange-tinged creme brulee. Mild sherry/madeira flavors are extremely obvious. Med-long finish that brightens as it fades. Refined and palate-pleasing texture. Seems very different from my last bottle. Not sure if it is bottle variation, rapid aging, or distribution care issues (probably the latter 2?). Day two the sherry notes were dialed down a bit and the fruit spectrum widened a bit to include more tropical stuff reminiscint of papaya and mango.
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This wine is taking the bullet train on the evolutionary trail. Now medium deep gold, like a Zind Humbrecht gewurtztraminer, and just as thick and viscous. Now obviously California in origin, it displays a range of tropical fruit. But the excellent stucture and firm finish show it's really concentrated and well made, not a sticky mess. Terrific wine, but don't wait any longer.
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Bringing Wine to Schwa (Schwa - Chicago IL): Tasted blind in a Chardonnay flight. Everybody recognized this as new world, with lots of new oak showing through clearly. Lots of rich butter, with tastes of orange and butterscotch, with some very nice spices on the finish. To me, it showed a bit too much alcohol at the end.
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Well, This is really a big fat glycerine filled Chardonnay. My only complaint is..it's a little too big, mabey too much Oak for me right now. I liked the 2003 Talbott Sleepy Hollow vineyard Chard better and its around $30-40.00 (it's a bit of an oak bomb as well..but great fruit). Would not buy again for the money.
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Like seemingly all Cal chards, this has moved rapidly along the maturity curve so it's now in full blossom and showing its Cali origins. Really lush, ripe and ultra-fruity but in no way tiring, cloying or flabby. For my taste, this is about as good as New World chardonnay gets and now very different from white Burgundy - thank goodness we have both.
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Dinner at Steve & Barb’s house with Fred and Bob. Light to medium yellow in the glass, this had butterscotch, wax and butter characteristics. Very Chardonnay, very California. Not my thing, but everyone else seemed to enjoy this more than me. 50+10+10+7+6 = 83
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This beauty continues to impress. Thick, rich, seemingly sweet from huge amounts of ripe chardonnay and a deft use of oak make a mighty fine package. Not an intellectual wine, this one grabs your attention from the first sniff and doesn't let gp until well after the last swallow. Great stuff in a California way.
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pale straw-yellow color. Nose of citrus and nutmeg and some kind of creamy mineral, if that makes sense. The texture is smooth to a little oily. The primary flavors are of tangerine or oranges and a sweetness maybe like honey or perhaps cane sugar juice. There is a little stoneyness to keep it grounded. Acid, fruit and alcohol are sharply and well focused at the same point; it has perfect balance. The long finish has hints of oak that make themselves known but in an unobtrusive way. I am drinking this alone -- for the moment -- after 5 hours of putting up xmas decorations outside. Now, while waiting for the clan to return, I couldn't be happier with this glass of wine.
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Thanksgiving dinner. This is aging beautifully and was even better than the bottles I tasted almost a year ago. Deep golden color; explodes with honeyed fruit; impeccable balance and harmony. There is just so much smoky minerality to ths wine. Still ranks as the best California Chardonnay I've ever had.
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Breathtakingly brilliant chardonnay, the best Cali chard I have ever had, surpassing various Marcassins and Peter Micheals among others. Indistinguishable from a great Meursault Charmes from the likes of Lafon. Light gold color, considerably deeper than I recall from last year. Nose is a bit reticent, but reveals delicate aromas of fresh butter, almond and hazelnut. Perfect weight in the mouth, deeply concentrated but exquisite balance among the fruit, alcohol, acid and oak. Lingers, but begs to be sipped again and again. It can't possibly improve, but how long will it hold?
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The best California chardonnay I have ever had, and one of the best white wines I have ever had. Color is deep straw gold. Nose shows butter, pineapple, exotic spices, and apple notes. On the palate an attack of lemon, apple, pineapple, and yes, oak (but perfectly integrated). Finishes with well-heeled acidity. This wine is a beauty and a revelation.
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Leaving NYC and moving to San Francisco; 7/16/2005-7/17/2005: Golden yellow. Big buttery popcorn nose with rich notes of yellow pear juice sweetness. The palate attacks with mineral almost oily flavors of honey comb and a clean mouth feel. The finish sinks in to the palate for almost 30 seconds.
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We had a lovely birhtday dinner with some friends at Manresa in Los Gatos last night... the food was terrific (especially the parmesan churro. really!)...
we brought the kongsgaard and the mouton and ordered the shafer off their list ($250)
2001 Kongsgaard- (served at room temperature)the only one that might be better is the 1997; citrus, minerals, vibrant acidity, not oaky at all, great balance, long finish- this wine is still young and big; better to not serve chilled; long finish; probably one of the best calif. chards i've had; will be even better in 2-3 years.
1988 Mouton Rothschild- decanted for about 45-60 minutes- should be decanted longer; nice dark color; restrained, tannic, smoky, cigar box (now i know what that descriptor really means); somewhat dry and herbaceous. It opened up a bit over time and was a very nice bordeaux- no high expectations for this- it was very nice... but,
1996 Shafer Hillside Select- wow; decanted 45-60 minutes; deep purple; wonderful nose of blackberry, cassis and plum; it was almost volatile in nature as these smells rose up out of the glass with each swirl; this is a big wine; full bodied; mouth coating sweet tannins; hint of smoke and cigar box (but that may have been influenced by having the mouton right beside it)- a terrific wine- and at $250 from their list, it was worth having as part of our celebration.
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Amazing. The nose was reticent at first, but came alive after an hour of air. In the glass, complex layers unfold: honey, white flowers, butterscotch, melon, and minerals. BIG ultra-ripe fruit, beautifully balanced by just the right amount of acid, and framed against a buttery/toasty oak backbone. Creamy mouthfeel with a touch of vanilla on the finish. Better than the 2000, and easily the best California Chardonnay I've ever had.
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This wine was briefly double decanted. It was light-gold in color and was expansive on the nose shortly after being poured. The aromas were unusual for a CA chard and were jumping out of the glass. These aromas included interesting orange and lemon notes along with minerals and spices. My first thought was “wow, Batard Montrachet on steroids.” In the middle there were more ripe oranges, honey and minerals. Then a stunning, lengthy finish (25 seconds) of butterscotch and minerals. It had incredible structure and body as well as style. Seriously great wine. This wine was extremely balanced considering its sheer size with acidity to help it age well. It is a WOW wine now and should improve over the next 5 years. [14.1% alcohol]
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Wow! I was impressed with the 2000 Chardonnay, but this one floored me. Beautiful pale yellow color ... great nose of lemon oil and nutmeg with a hint of buttered popcorn, while the palate is slathered with citrus and tropical fruits and creamy lemon custard. Rich and leesy, this has room to get even better. (95-98)
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1/2/2019 - DaleW wrote:
Deep, honied, but past its prime. My fault for holding too long. C+
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1/9/2017 - dcalahan Does not like this wine: 70 Points
Over the hill
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12/22/2015 - ipp Likes this wine: 96 Points
best chard I ever had ... may be a bit past its time, but I do not care ... the nose is CRAZY GREAT!!! The color is golden brown. On the palate ... smooth, complex, sublet ... best (non-dessert) I have ever had!!!
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11/30/2015 - beej wrote:
Drank from another cellar. Golden hue almost like beer.
Strong sweet palate with a short finish. Still don't understand what the fuss was about. Never a great wine.
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10/6/2014 - Herb K wrote:
over the hill.. Materized..
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4/6/2014 - jsebiri wrote:
roasted , very nutty , dark , too bad
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9/6/2013 - dbkitc wrote: 90 Points
Still shows powerful fruit but now mixed with nuts and popcorn. Good length. (90)
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5/19/2013 - Burgundy Al wrote: 91 Points
Chicago Berserkerfest Dinner #3 (Chez Whitehead - Northbrook IL): Ripe orchard fruit aromas with good background spice, all nicely balanced. Almost identical on palate, far more restrained and balanced than I expected.
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2/6/2013 - Montecalvo wrote: flawed
premoxed. dead. golden in color.
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10/2/2012 - lepetitchateau wrote: flawed
At the very first, it was fresh but it dropped like a rock...
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9/26/2012 - jsebiri wrote:
popped and poured
sour apple nose , not very sweet apple though
more one dimensional wine
not bad , prob past prime though
nice chard light yellow , not deep yellow
some less than nice after taste , this wine has some slight secondary things going on
this opened up a bit more over the next hour , easier drinking , better with some air for sure
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9/23/2012 - JimN wrote: flawed
Another dead soldier. Slightly oxidized. Sour mash taste. Cork in perfect condition; I think these are just out of gas.
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8/8/2012 - JimN wrote: flawed
Caveat emptor! Bought 4 bottles at Acker auction. Three oxidized, one okay, but even this one was on a steep decline. Based on the notes I thought these had a decent chance to be something special, but not even close. Storage clearly matters here.
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6/30/2012 - DecoEd wrote: 95 Points
Vanilla, Caramel and a mature, lasting finish round out my last bottle of 2001...
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6/15/2012 - DecoEd wrote: 95 Points
The best out of all the 01's I've had so far.
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5/27/2012 - beej wrote: 70 Points
Not corked, just bad. Not sure why. Points for colour.
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4/27/2012 - Montecalvo wrote: 92 Points
A terrific bottle of well made Chardonnay. Still moe Cali than burgundy but no premoxed.
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4/21/2012 - DecoEd wrote: 94 Points
Pretty Good, Pretty Good.... Much Better than the last bottle...
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4/13/2012 - DecoEd wrote: 91 Points
A great wine for sure, but at this age it is past where I was hoping the flavor would be. It is not old, just a mature Chardonnay. If you like mature white, Bordeaux's; you will LOVE this wine now!
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3/7/2012 - pdemaio wrote: 94 Points
Lovely full, round, mouthcoating. Clearly been through malo. Super balanced. Slightly oxidated, but still holding up.
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1/16/2012 - vindictive wrote:
Nice wine and not over-oaked. Pleasant on its own and with seafood.
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6/15/2011 - salil wrote: 74 Points
Leo's Blind Tasting Group - June '11 edition (Restaurant Saul, Brooklyn): Slightly oxidised and over the hill. The fruit's tired and dull, dominated by butterscotch-like elements with no freshness or depth.
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4/4/2011 - rjayson wrote: 82 Points
I've had three bottles and haven't enjoyed one of them. The taste, again, was off. No nose to speak of. What a drag.
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2/15/2011 - dbkitc wrote: 93 Points
Deep gold. Round, mature profile with good supporting lift. Very nice finish – good balance. Drinking well but getting to the end of the plateau. (93)
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2/11/2011 - phenricsson wrote: 95 Points
Chardonnay at its best. Drinking great now and will last for many more years. Still fresh and with lots of minrality.
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2/2/2011 - sawira wrote: 97 Points
Brilliant and nearly perfect. P&P. Beautiful shimmering lemon straw brass yellow/gold. Explosive nose of buttered popcorn doesn't even let me get the cork off the corkscrew. This is followed on the nose by nearly overripe pineapple and background citrus notes. On the palate this shines - lemon, peach, slathered buttery yellow and orange fruits, followed by butterscotch and toffee notes. Super, super long, lasting and lasting as I prepare and then grill Salmon in Cartoccio (asparagus, citrus and thyme) as per Mario Batali. Elegant, extravagant, beautifully balanced, huge, refined, perfect interplay of fruit and secondary complexities. I've kept this bottle since release in 2003 (it's my last) for my birthday dinner. Phenomenal. At a perfect peak, not even the tiniest hint over sur maturite or oxidation, and really right there - drink in the next year or two. A tiny bit of California overt fruited extractedness and a lack of acid oriented precision keeps this from being perfect. Profound!
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1/8/2011 - MC wrote:
Needs some air to improve, but at the same time this is past its prime and time to drink up. A-
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10/10/2010 - MC wrote:
Rich, butterscotch, might have been best with cheese. Although it actually improved with some air, time to drink this now. A-
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9/4/2010 - rdfech01 wrote: 93 Points
Inconsistent. The last bottle was bad. This one had the grace and depth I would expect of the wine. Slightly reticent nose with lichee and honey. Full completely integrated in the mouth with oak not asserting itself but supporting the wonderful fruit. Long finish.
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8/26/2010 - Paul S wrote: 92 Points
Ming's Birthday (Imperial Treasure Super Peking Duck, Paragon): The first of two American Chards. I guessed this as a Kongsgaard, as much out of luck as anything, but could not figure out which level of bottling it was. Clearly Cali on the nosel, this showed butterscotch, caramel and popcorn, along with beeswax, honey and even a toffee-ish note floating alongside higher-toned florals. The palate was rather more toned down. More corn and maize flavours on the attack, but this was accompanied by savoury earth accents and lots of minerality across the length of the palate. And in spite of its obvious big-ness, alcohol and lowish acidity, there was always a sense of balance to the wine, so that it came across as intense, but controlled. Ripe yellow fruit on the mid-palate was accomoanied by a glycerol and a gin-like juniper berry tone, before the wine came apart a little towards the finish, where the previous balance came a bit un-knitted. Nevertheless, there was plenty of length, with mouthfilling yellow fruit notes and lots of spice. Really not something I should like on paper, but this worked somehow. It was actually really delicious in its unashamed flavourfullness in spite of all the awkward bits. Even then, I suspect this particular bottle might have been much better a year or two ago though.
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8/26/2010 - Alex H wrote: 87 Points
Ming's Birthday; 8/26/2010-8/27/2010 (Imperial Treasure Super Peking Duck Restaurant): White elderflowers, beeswax, oaky vanillin , honeysuckly, cauliflower , corn syrup and medicated peppermint green tea. Very new world and american . A bit mineral but mostly rich american oakiness and viognier like lift. With time, this did become more balanced but still a really modern chard.
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7/4/2010 - Majestic wrote:
Experience very similar to Montecalvo. Not something I would choose drink at this age. Liked it much better young.
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6/24/2010 - Montecalvo wrote: 86 Points
golden yellow. initially unusual notes on the nose. My girlfriend thought it could be corked. Still waiting to see what happens. Didn't improve. This is just over the hill.
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5/30/2010 - stoneb wrote: 94 Points
Opened about an hour before dinner. Golden yellow in the glass. Tropical fruit, flowers and oak on the nose. First taste was almost sherry-like; not at all promising. However, after an hour of air and warming up to about 55-60 dF, it was outstanding. Bright tropical fruit with apple and peach flavors thrown in. Secondary flavors of wildflower and honey. The oak is there, but in the background. Long finish. I don't see this getting better from here, but it will hold for awhile longer. Delicious, complex Cali chardonnay that needs some air and cellar temp to show its stuff.
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4/21/2010 - DonWinspear wrote: 92 Points
Meaty, beefy and drinking well. Here is a Napa chardonnay that has nearly a decade of aging and is still a remarkable pleasure to drink. It's rich honey color in the glass belies the modest, subdued nose. Only a small hint of the rich palate to come. There is certainly an oak foundation. Layer this with melon, almond, grass, and a balanced acidity. It has a lingering finish that extends over all palates.
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4/17/2009 - markellen.foodies@gmail.com wrote: 95 Points
Dinner @ Area 34, The Epic, Miami with Roberta & David Ehrenreich: David & Roberta's white. Perfect temp, approx 55F. Excellent balance of acidity and minerality with the depth of age. Very good on its own, better with the food, an excelllent fritto misto delicately fried, and the disappointing dry Red Drum. To me the WOTN, re bouquet, complexity, and finish. Nanda's notes of 10/16/08 are spot on!
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1/9/2009 - JScott wrote: 91 Points
Not a tremendous amount of experience with this bottling, but the first trial of this wine near release was brutal; huge, wound up and a bit over the top. Decided then it wasn't for me but had a chance to try this again. It has settled into a nicer place, and is in no danger of collapse. Certainly one of the longer lived domestic Chards, probably could keep stride with Burgundy in that department. Golden, bright color. Nose of nuts, citrus and golden raisins. Some citrus on the palate with an underlying honeyed, floral tone, with a full, plush texture. Can't think of a similar style, maybe Corton Charlie meets Chave Hermitage Blanc and shakes hands with Sauvignon Blanc. Singular, yet I still can't decide if it's a style I really like, but I appreciate it for what it is.
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11/9/2008 - Frank Murray III wrote:
I dug this wine for 2 reasons. First, for what it didn't show, which was oak, booze and a heavy texture. I find enough chardonnay plagued by these attributes that it was very pleasant to find these aspects missing. Now, as for what the wine did show.......tangerine, orange oil, and lime. Medium weight, reminding me of a chardonnay a few years ago I had aged for several years prior to drinking, which was the 1999 Rudd Carneros, a wine that was memorable for me. This Kongsgaard is just easy to drink, nicely balanced and very good.
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10/24/2008 - jordanj wrote: 91 Points
Casual Dinner at Le Titi -for an out of towner (Le titi de Paris): Initially this nose was very reticent and giving only a smell of cold steel. Eventually it opened up to allow some notes of maple syrup and buttered popcorn. The palate was weak and finish was short. This bottle just didn’t seem to pop.
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10/24/2008 - KeithAkers wrote: 92 Points
John Chapman meets the three Headed Monster (Le Titi Paris(Arlington Heights, IL)): nose: tight, reticent, and unyielding at first, but with coaxing pretty white floral tones, roasted nuts, tropical citrus tones, and marzipan tones. It took a while to get open, but when it did, a very pretty chardonnay was revealed
taste: good full body with nice depth providing tones of roasted nuts, lots of tropical citrus tones, and smooth tones of marzipan
overall: while not as good as the bottle I had blind in march, this was a excellent wine. Good fatness to the wine with great depth and acidity. With the air it rounded out and opened up with a roasted nut attack and long tropical citrus finish
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10/16/2008 - winefool wrote: 89 Points
Wineflock - Chardonnay Shootout (Dennis'): Group #7, My #1 - Full yellow color. Medium full nose of yellow fruit and banana peel. Soft and full initially, some bitterness emerged. Big ripe oaky yellow fruit with oak sweetnes. Decent but a bit overripe?
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10/16/2008 - Nanda wrote: 96 Points
Flock - Chardonnay Shoot Out (Dennis'): Golden color. Killer nose is rich and bold with has tropical, banana and citrus fruits aromas. A wow palate. Big time fruit is bold, toasty, rich and sweet. Minerals, lime and pear fruits on the palate. Long and oozing with richness. Tons of balancing acidity. Slutty. Delicious. My #1, Group #7.
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10/12/2008 - Asmo wrote: 95 Points
drank the last bottle this weekend. clearly better than the last tasting a year ago... wish i had more!
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8/26/2008 - jc510 wrote: 94 Points
Well balanced with just the right amount of butter and citrus. Medium oak, pear, lemon with a mild finish.
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6/10/2008 - sawira wrote: 97 Points
Brilliant, almost electric, golden yellow with shadings of green. Extraordinary nose bursts from the glass. My dinner companion laughed at how I would groan every time I took another draught of the complex, citrus and butterscotch perfume, perfectly and subtly intertwined. Profoundly complex with stylish citrus, green fruits, and mineral-laden flavors on the palate. Most subtle and enjoyable butterscotch on the palate. Beautifully delineated acidity. No oak, not overblown, dare I use the word breed for a California Chardonnay? Hugely long - two minutes later I could still taste the details, as if I had just quaffed. Simply the best Chard ever tasted. So much more finessed and woven than when last tasted 3 years ago. Glorious!
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3/29/2008 - Claudio161 wrote: 93 Points
Judgment of Chicago - California Cab vs White Burgundy (Streeterville Neighborhood, Chicago IL): Tasted as part of the ”Judgment of Chicago WLTV Offline” Tasting at one of our esteemed offline colleague’s residence in Chicago on March 29th, 2008. The purpose was to compare and contrast 14 high-end California Chardonnays and White Burgundies side-by-side in a double blind tasting.
Sight: Light straw color; clear; Highly viscous
Nose: Smoke; Charred Rocks; Flint; Mineral; Floral notes; Green Apples
Taste: Fruits; Citrus; Minerals; Acidity slightly out of check…perhaps some additional aging needed?
Overall: Awesome wine. (93- pts.)
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3/29/2008 - KeithAkers wrote: 95 Points
judgment of chicago-chard style (LFF's place, chicago IL): nose: insanely deep nose of rocks, various nut notes, green apple, loads of lemon, and bits of stone fruit
taste: extremely explosive to where you know that you are drinking something very different as when it was just sloshing around in my mouth it was just massive bursts of flavor left and right with petrol, green apple, tons of minerals, and loads of pears
overall: amazingly complex wine that is just utterly deep and sumptuous. This still feels young and just gives off an insanely lasting finish. I guess this one for a corton-charlemagne because of the petrol flavor. This was my WOTN and it was a toss up between this and the other Kongsgaard for the group WOTN
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2/1/2008 - beej wrote: 86 Points
almost dark gold in color, way over oaked, or just getting too old. drinking what i have left.
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1/27/2008 - bsherwin wrote:
Bordeaux on the Hudson Part Deux (Peter Pratt's): This was very nice expression of California Chardonnay. The nose was quite pure with typical notes of pear and white stone fruit with a dollop of oakiness still unintegrated. It was pretty full in the mouth with good if not great acidity and nice length. I would have picked this for a younger wine and wouldn't be surprised if it needs a bit more time.
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11/23/2007 - ken-yyz wrote: 94 Points
Just a sniff of the first pour told me that this would be as stunning as the last several bottles. Intense, thick, fruit-sweet, long and still lively.
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11/22/2007 - beej wrote: 84 Points
over oaked, toasted nuts and white pepper dominated the initial nose and palate. nothing burgundian about this. however, not bad with thanksgiving dinner.
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10/12/2007 - kstoddard wrote: 90 Points
Lot of new American oak. Pears, chalk, lemon and minerals. Nice richness with refreshing acidity. Some tartness on the finish. Quite young tasting for its age. Built to last. 14.1% alcohol.
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9/30/2007 - ken-yyz wrote: 94 Points
This can't be 6 years old. Fresh, lively with lemon custard taste and mouthfeel. Not even a hint of oak and a long lingering, almost sweet finish.
Given how young this came across, I can't predict how long it will go, but I'd happily keep my last two bottles for up to 5 more years to see what evolves.
Stunningly good.
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9/25/2007 - jc-mmb wrote: 93 Points
lovely golden hue showing some age. full of flowers, mineral, apple fruits and even some nut characteristic. palate was full but not as lush as i remember previous bottles. finish was smooth and still showed some length.
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9/10/2007 - teekayfl wrote:
? premature oxidation?
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9/3/2007 - jonnyoro wrote:
haven't had this in a while- we had this on its own before a labor day barbecue dinner- a beautiful wine still youthful- very fresh, luscious citrus and honey fruit flavor with a nice touch of minerality and a hint of oak- concentration, acidity, and length of the finish were all extraoridnary- well stored, this should last another 5-7 years easily but it drinks so beautifully now, why wait? one of the best california chardonnays i've had-
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8/18/2007 - Calistoga wrote: 94 Points
Earthy aroma off the bottle but metal citrus butterscotch and a little dried dirt aroma in the glass. Smooth, creamy, balanced while also a little crisp and sharp on the edges. Sweet apple, butterscotch and tropical fruit. long w/ just a faint hint of wood. ripe. very good. No signs of premature aging or oxidation but I wouldn't wait if I had more.
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7/27/2007 - Siggy wrote: flawed
Dinner w/ Dave and Chris (Our house): Deep amber color. Flavors of sherry, honey, and nuts. Oxidized and way past its prime. This was my last bottle out of 6 purchased. It was way more advanced than the bottle I opened in June, so I suspect this was a bad bottle. Still, the lesson learned here is not to leave these too long.
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7/27/2007 - Dave Dalluge wrote:
Dinner at Steve Sigmond's House (Dujac, Vogue, Rostaing, Boillot, Suduiraut): The color is a deep golden yellow. My initial response to the nose is that is smells slightly oxidized or a bit past prime. Beyond this there is a heavy smell of butterscotch and honey. The smell improves a bit with time. The taste is actually very nice -- pushing towards full bodied and a bit thick on the palate but with good fruit, honey, and a strong anise/licorice. It's pretty well balanced. The finish is decent. I'm not sure if this is a flawed bottle or if this wine is a bit past prime, but this wasn't all it should be.
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7/24/2007 - M&D24 wrote: 84 Points
I am beginning to believe these wines should be drunk up at a younger age. This wine was a deep gold, bordering on oxidized.
I am truly beginning to feel that this wine is no longer a style I enjoy and will seriously consider no longer ordering. It seemed overripe, overoaked and kind of simple.
I am not sure it is worth the price in todays' market; pleasant enough but...... $75???
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7/15/2007 - Calistoga wrote: 92 Points
Unlike my last bottle, this had absolutely no hint of premature aging; not brand new but maybe early middle-age, probably near a peak perhaps? Color was a bright crystalline yellow. Muted aroma of spiced tropical fruit. Flavors of orange tinged creme brulee with a slight metallic inflection. Texture was full and slightly fat with a sharp almost chemical edge, kind of like foie gras seasoned with a little household cleaner (not as bad as it sounds). A med-long finish, shorter than I remember. Served at 55-60deg.
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6/29/2007 - rjayson wrote: flawed
ouch, my first bottle.
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6/22/2007 - sdr wrote: 96 Points
Now I know. Kondgaard at age 6 is the quitessential Californa chardonnay. I don't think anyone can do it better. Now it's bright medium gold, texture of light cream, nose of grilled pineapples, guava and passionfruit, but not at all sweet, sticky or tiring to drink due to nicely integrated acids. Huge on the palate with masses of ultra-ripe fruit that last indefinitely. No resemblance any more to white burgundy and all the better because of that. Terrific companion to mustard provencal herbed grilled chicken.
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6/17/2007 - Thilo wrote: 94 Points
Agree with Siggy. At my last tasting, I gave this a 97. I feel it is on a slow decline now. Still, it is a tremendous, resiny, Chardonnay that is now just past its peak.
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6/16/2007 - Siggy wrote: 94 Points
Now at its drinking apex or perhaps ever so slightly past, this wine displayed a deep golden honey color, lovely multi-layered tropical and red apple fruit, and a long finish redolent of toasted mixed nuts. Mellow, balanced, harmonious, and supple in the mouth.
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5/12/2007 - Calistoga wrote: 90 Points
Yellow-gold color. Slightly resinous, spiced and creamy nose. Tastes oddly of apple cider, slightly roasted pit fruits like peaches, and orange-tinged creme brulee. Mild sherry/madeira flavors are extremely obvious. Med-long finish that brightens as it fades. Refined and palate-pleasing texture. Seems very different from my last bottle. Not sure if it is bottle variation, rapid aging, or distribution care issues (probably the latter 2?). Day two the sherry notes were dialed down a bit and the fruit spectrum widened a bit to include more tropical stuff reminiscint of papaya and mango.
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5/4/2007 - JimmyV wrote: 95 Points
At its peak, I believe. Great dark gold color. Decanted 30 minutes. Seamless.
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4/20/2007 - sdr wrote: 91 Points
This wine is taking the bullet train on the evolutionary trail. Now medium deep gold, like a Zind Humbrecht gewurtztraminer, and just as thick and viscous. Now obviously California in origin, it displays a range of tropical fruit. But the excellent stucture and firm finish show it's really concentrated and well made, not a sticky mess. Terrific wine, but don't wait any longer.
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3/15/2007 - Burgundy Al wrote:
Bringing Wine to Schwa (Schwa - Chicago IL): Tasted blind in a Chardonnay flight. Everybody recognized this as new world, with lots of new oak showing through clearly. Lots of rich butter, with tastes of orange and butterscotch, with some very nice spices on the finish. To me, it showed a bit too much alcohol at the end.
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11/3/2006 - budman wrote: 97 Points
Easily the best chardonnay I've ever tasted!!!
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9/1/2006 - beachnic wrote: 93 Points
Well, This is really a big fat glycerine filled Chardonnay. My only complaint is..it's a little too big, mabey too much Oak for me right now. I liked the 2003 Talbott Sleepy Hollow vineyard Chard better and its around $30-40.00 (it's a bit of an oak bomb as well..but great fruit). Would not buy again for the money.
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7/21/2006 - sdr wrote: 93 Points
Like seemingly all Cal chards, this has moved rapidly along the maturity curve so it's now in full blossom and showing its Cali origins. Really lush, ripe and ultra-fruity but in no way tiring, cloying or flabby. For my taste, this is about as good as New World chardonnay gets and now very different from white Burgundy - thank goodness we have both.
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6/18/2006 - jeff nowak wrote: 95 Points
truly superb. this wine is explosive without being over the top. highly recommended.
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2/17/2006 - JeffGMorris wrote: 83 Points
Dinner at Steve & Barb’s house with Fred and Bob. Light to medium yellow in the glass, this had butterscotch, wax and butter characteristics. Very Chardonnay, very California. Not my thing, but everyone else seemed to enjoy this more than me. 50+10+10+7+6 = 83
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2/10/2006 - sdr wrote: 94 Points
This beauty continues to impress. Thick, rich, seemingly sweet from huge amounts of ripe chardonnay and a deft use of oak make a mighty fine package. Not an intellectual wine, this one grabs your attention from the first sniff and doesn't let gp until well after the last swallow. Great stuff in a California way.
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12/23/2005 - Calistoga wrote: 96 Points
pale straw-yellow color. Nose of citrus and nutmeg and some kind of creamy mineral, if that makes sense. The texture is smooth to a little oily. The primary flavors are of tangerine or oranges and a sweetness maybe like honey or perhaps cane sugar juice. There is a little stoneyness to keep it grounded. Acid, fruit and alcohol are sharply and well focused at the same point; it has perfect balance. The long finish has hints of oak that make themselves known but in an unobtrusive way. I am drinking this alone -- for the moment -- after 5 hours of putting up xmas decorations outside. Now, while waiting for the clan to return, I couldn't be happier with this glass of wine.
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11/24/2005 - Siggy wrote: 97 Points
Thanksgiving dinner. This is aging beautifully and was even better than the bottles I tasted almost a year ago. Deep golden color; explodes with honeyed fruit; impeccable balance and harmony. There is just so much smoky minerality to ths wine. Still ranks as the best California Chardonnay I've ever had.
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9/30/2005 - sdr wrote: 97 Points
Breathtakingly brilliant chardonnay, the best Cali chard I have ever had, surpassing various Marcassins and Peter Micheals among others. Indistinguishable from a great Meursault Charmes from the likes of Lafon. Light gold color, considerably deeper than I recall from last year. Nose is a bit reticent, but reveals delicate aromas of fresh butter, almond and hazelnut. Perfect weight in the mouth, deeply concentrated but exquisite balance among the fruit, alcohol, acid and oak. Lingers, but begs to be sipped again and again. It can't possibly improve, but how long will it hold?
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8/20/2005 - Thilo wrote: 97 Points
The best California chardonnay I have ever had, and one of the best white wines I have ever had. Color is deep straw gold. Nose shows butter, pineapple, exotic spices, and apple notes. On the palate an attack of lemon, apple, pineapple, and yes, oak (but perfectly integrated). Finishes with well-heeled acidity. This wine is a beauty and a revelation.
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8/19/2005 - California wrote: 91 Points
Too young to drink. Missing some of the mineral flavors that had been in earlier releases.
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7/25/2005 - teekayfl wrote:
Still huge oak, butter, etc. jSettles down after an hour open. Wait 9-12 months before next bottle. Enormous potential!
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7/17/2005 - jamiekutch wrote: 95 Points
Leaving NYC and moving to San Francisco; 7/16/2005-7/17/2005: Golden yellow. Big buttery popcorn nose with rich notes of yellow pear juice sweetness. The palate attacks with mineral almost oily flavors of honey comb and a clean mouth feel. The finish sinks in to the palate for almost 30 seconds.
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4/3/2005 - jonnyoro wrote:
We had a lovely birhtday dinner with some friends at Manresa in Los Gatos last night... the food was terrific (especially the parmesan churro. really!)...
we brought the kongsgaard and the mouton and ordered the shafer off their list ($250)
2001 Kongsgaard- (served at room temperature)the only one that might be better is the 1997; citrus, minerals, vibrant acidity, not oaky at all, great balance, long finish- this wine is still young and big; better to not serve chilled; long finish; probably one of the best calif. chards i've had; will be even better in 2-3 years.
1988 Mouton Rothschild- decanted for about 45-60 minutes- should be decanted longer; nice dark color; restrained, tannic, smoky, cigar box (now i know what that descriptor really means); somewhat dry and herbaceous. It opened up a bit over time and was a very nice bordeaux- no high expectations for this- it was very nice... but,
1996 Shafer Hillside Select- wow; decanted 45-60 minutes; deep purple; wonderful nose of blackberry, cassis and plum; it was almost volatile in nature as these smells rose up out of the glass with each swirl; this is a big wine; full bodied; mouth coating sweet tannins; hint of smoke and cigar box (but that may have been influenced by having the mouton right beside it)- a terrific wine- and at $250 from their list, it was worth having as part of our celebration.
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3/10/2005 - Winetex wrote: 95 Points
Great wine, see previous notes. Still one of the more balanced and distinctive CA chards around. [$85 retail; Double decanted]
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12/24/2004 - Siggy wrote: 96 Points
Amazing. The nose was reticent at first, but came alive after an hour of air. In the glass, complex layers unfold: honey, white flowers, butterscotch, melon, and minerals. BIG ultra-ripe fruit, beautifully balanced by just the right amount of acid, and framed against a buttery/toasty oak backbone. Creamy mouthfeel with a touch of vanilla on the finish. Better than the 2000, and easily the best California Chardonnay I've ever had.
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7/17/2004 - rjonwine@gmail.com wrote: 94 Points
Tasty, fresh, vanilla, melon, marshmallow, spice, palate, with good balance and depth; long spicy finish
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6/8/2004 - bdenuyl wrote: 94 Points
Drank 6/04. very rich and unctuous, a little too much for my taste, but very nice. Prefer the Kistler style.
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5/9/2004 - Winetex wrote: 95 Points
This wine was briefly double decanted. It was light-gold in color and was expansive on the nose shortly after being poured. The aromas were unusual for a CA chard and were jumping out of the glass. These aromas included interesting orange and lemon notes along with minerals and spices. My first thought was “wow, Batard Montrachet on steroids.” In the middle there were more ripe oranges, honey and minerals. Then a stunning, lengthy finish (25 seconds) of butterscotch and minerals. It had incredible structure and body as well as style. Seriously great wine. This wine was extremely balanced considering its sheer size with acidity to help it age well. It is a WOW wine now and should improve over the next 5 years. [14.1% alcohol]
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4/9/2004 - buckeye76 wrote: 94 Points
RICH FRUIT AND CARAMEL IN THE NOSE AND FLAVOR WITH A THICK VISCOSITY, NICE ACIDITY AND A LONG FINISH.
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1/4/2004 - DChan wrote: 95 Points
Wow! I was impressed with the 2000 Chardonnay, but this one floored me. Beautiful pale yellow color ... great nose of lemon oil and nutmeg with a hint of buttered popcorn, while the palate is slathered with citrus and tropical fruits and creamy lemon custard. Rich and leesy, this has room to get even better. (95-98)
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12/27/2003 - rjonwine@gmail.com wrote: 94 Points
Floral, honeysuckle, fresh nose; very concentrated, almost too rich, layered, creamy vanilla palate with melon, lime and kiwi; very long finish
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