2006 Kongsgaard - Chardonnay The Judge 750ml

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IWC 93   Collector 97
2006 Kongsgaard - Chardonnay The Judge Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 93

($175) Bright greenish-yellow. Reticent aromas of citrus peel and butterscotch, plus a whiff of exotic fruits. Dense, dry and light on its feet, with strong rocky and saline elements that give the wine more lift and aromatic persistence than the 2006 Napa bottling. Complex, classic and very long. Kongsgaard describes the Judge as a tannic vineyard. "The wine's Chablis-like acidity is really partly a function of the tannins," he explained, adding that he uses most Damy barrels (100% new) for their subtlety.

Author: Stephen Tanzer
Issue: Issue 144

Professional content appears courtesy of Vinfolio

Collector Reviews For This Wine


Rating: 98
Author: Freedom1095
Tasted On: 04/15/2012

Rating: 97
Author: NCL
Trust Rating: 94
Drink Dates: 2007-2012

Rating: 96
Author: DaveF
Tasted On: 02/11/2014

Average rating: 93, based on 4 reviews

Collector Data For This Wine

1249 bottles owned by 270 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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