2000 Kongsgaard - Chardonnay 750ml

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WA 94   IWC 93(+?)   WS 91   Collector 90
2000 Kongsgaard - Chardonnay Front View
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Professional Reviews For This Wine

Wine Advocate | Rating: 94

The 2000 Chardonnay is evolving quickly for an offering from this estate. While a top vintage can easily hold up to a decade of cellaring, the 2000 is best consumed over the next two years. Full-bodied, with a striking minerality in addition to a concoction of orange citrus oil flavors, this medium to full-bodied Chardonnay possesses crisp acidity, a hint of roasted nuts, and a long finish. I tasted through a half dozen bottles I purchased, and each appeared to be slightly more evolved than the previous, a complete contrast to how the 1997 and 1999 have matured.

Drink Dates: 2003-2005
Author: Robert Parker
Issue: 150

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International Wine Cellar | Rating: 93(+?)

($70; bottled in August of 2002) Attractive pale yellow color. Sappy, pure, highly aromatic fruit aromas of orange peel, peach and lemon cream, complicated by notes of mirabelle and minerals; not particularly oaky despite the fact that it was aged in all new barrels. Very ripe and rich but juicy, with sharply delineated flavors of citrus fruits, orange peel, honey, spices and flowers. Showing wonderfully primary flavors and great spicy persistence. While numerous 2000 chardonnays will never be better than they are today, this wine is still youthfully undeveloped and should go through a graceful evolution in bottle over the next four to six years. Finishes with excellent grip.

Author: Stephen Tanzer
Issue: Issue 108

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Wine Spectator | Rating: 91

Deliciously ripe, rich and intense, deeply concentrated, with layers of ripe fig, apricot, pear, hazelnut and citrus. Long, complex aftertaste. This is a notably young, vibrant wine that will benefit from short-term cellaring.

Drink Dates: 2003-2008
Author: James Laube

Professional content appears courtesy of Vinfolio

Collector Reviews For This Wine

Rating: 90
Author: Daniel B
Trust Rating: 99
Tasted On: 03/01/2003
After Marcassin, Kongsgaard may very well be the best Chardonnay made in California. The 2000 has a more advanced/darker color than past vintages. Unlike in past vintages, this wine is drinkable now. Good viscosity, excellent acidity, and powerful flavors of honeyed apples and spice. A very fine Chardonnay but this is a far weaker effort than past vintages.

Average rating: 91, based on 4 reviews
More Vintages and Sizes of Kongsgaard - Chardonnay:

Collector Data For This Wine

316 bottles owned by 78 collectors.

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About This Producer

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.

Wine Varietal: Chardonnay

Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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