2002 Kongsgaard - Chardonnay 750ml

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WA 95   IWC 94   Collector 93
2002 Kongsgaard - Chardonnay Front View
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Professional Reviews For This Wine


Wine Advocate | Rating: 95

The 2002 Chardonnay reveals evolution in its orange liqueur, lemon oil, honeyed grapefruit, roasted hazelnut, and leesy personality. With terrific delineation, intensity, and full body, noble purity, and an amazing texture, it represents California's version of a Batard-Montrachet. These wines tend to age beautifully for 6-7 years, perhaps even longer ... I just never have any bottles left after that period of time.

Drink Dates: 2005-2012
Author: Robert Parker
Issue: 157

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International Wine Cellar | Rating: 94

($75; racked in the spring of 2004 for the first time and bottled 20 months after the harvest) Wild, gamey aromas of dried fruits, honey, smoke, truffle and nuts. Less fruit-driven and more minerally in the mouth than the younger 2003, with terrific fat and depth. Here the acids have been integrated into the wine. With aeration, this wine showed hints of exotic fruits as well as firmer notes of lemon and grapefruit. "During the wine's second year in barrel, we get rid of the primary fruit and get down to the bones of the wine," says Kongsgaard. Not surprisingly, last year I described the then-unfinished 2002 as a fruit bomb and noted that the bottled 2001 was more minerally in character! Distinctly tannic on the finish. A wine of vendange tardive-like texture and ripeness.

Author: Stephen Tanzer
Issue: Issue 120

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Collector Reviews For This Wine


Rating:
Author: Billy the Kid
Trust Rating: 90
Tasted On: 12/18/2012
Passed prime.

Rating:
Author: Tallydoc
Trust Rating: 91
Tasted On: 08/10/2010
Drink Dates: 2005-2012

Rating: 93
Author: Daniel B
Trust Rating: 99
Tasted On: 08/01/2005
Drink Dates: 2005-2009
The grapes for this wine comes from Kongsgaard?s estate vineyard in the hills east of the city of Napa as well as from the Hyde and Hudson Vineyards located in Carneros. The wine is barrel fermented in new French oak using wild yeast and the lees are stirred weekly during the wine?s upbringing. In 2002, remarkably the wine?s fermentation lasted 14 months. It is not fined or filtered before it is put in bottle. The 2002 has a light to medium gold color with honey, wood, and pineapple aromas. Finely crafted and powerful fruit allayed with some pleasing stone and mineral overtones. Excellent length tasting of sweet oak and gobs of deftly rendered tropical fruit flavors. Extremely fine. Although the 2002 drinks very well now, Kongsgaard?s chardonnays can age ? I just finished off my last bottle of 1998 and it was still going strong.

Average rating: 95, based on 5 reviews
More Vintages and Sizes of Kongsgaard - Chardonnay:

Collector Data For This Wine

1067 bottles owned by 205 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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