• Home
  • 2010 Kongsgaard - Chardonnay

2010 Kongsgaard - Chardonnay

UNITED STATES / CALIFORNIA / NAPA
  • 93 WA
  • 95 WS
  • 92 IWC
  • Variety
    Chardonnay
See all wines from Kongsgaard
See other vintages 2006 | 2007 | 2009 | 2013 | 2014 | 2015 | 2016 |
In stock|Sold out

Out of stock

learn more about producers & collectors

SKU: 52346-2010-750-3A
  • Wine Advocate | Rating: 93

    Kongsgaard's 2010 Chardonnay wraps around the palate with juicy, yellow, fleshy fruit, smoke and spices. There is pungent, aromatic intensity in the bouquet of these old Wente Chardonnay clones that gives the wine its aromatic heft. Layers of fruit build to the textured, inviting finish. In another year, the oak should be even better integrated than it is today. These parcels are planted with a combination of a Hudson selection of Wente with no seeds and a Muscat version of Wente. Anticipated maturity: 2013-2020.
    Author: Antonio Galloni
  • Wine Spectator | Rating: 95

    A tour de force that stretches the range of flavors. Rich and laden with roasted, smoky marshmallow, this shows tiers of marmalade, tangerine, roasted fig and fig tapenade, sailing along seamlessly through the finish.
    Author: James Laube
  • Rating: 92

    The 2010 Chardonnay wraps around the palate with nectarine, spices, lemon and white flowers. Today the 2010 is showing beautifully. The flavors are all nicely layered in a soft, textured Chardonnay to drink now and over the next few years. Sweet floral notes reappear on the finish, but the 2010 is a wine of pure texture above all else. The 2010 is 2/3rds Hudson and 1/3rd Hyde fruit. - Antonio Galloni
  • No collector reviews available
  • Fifth-generation Napa natives John and Maggy Kongsgaard produce The Judge, Chardonnay, VioRous, Syrah and Cabernet Sauvignon. Low yielding vineyards and traditional low-intervention winemaking techniques produce powerful, graceful wines which are high intensity expressions of vineyard and variety.

    The core of their endeavor is the ten-acre vineyard they planted in the late 1970s on a rocky hilltop in southern Napa Valley which has belonged to the Kongsgaard family since the 1920s. In addition to these family acres, they direct the farming under long-term contract on another seven acres in Carneros and three acres near St. Helena. The winery, on the eastern rim of Napa Valley, is a cave drilled into the volcanic rock. Production is limited to what they can make with their own hands.

    California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

    Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.

    The best Old-World Chardonnay comes from Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the Côte de Beaune, further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.

    New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, for the highest-quality versions of this New-World style.

    Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy. 

    Collector Data For This Wine

    • 369 bottles owned
    • 57 collectors