2006 Kongsgaard Syrah Hudson Vineyard
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Tasting notes
Bright, moderately saturated ruby-red. Less expressive on the nose than the 2005 and 2004 versions, showing a distinctly balsamic quality to the aromas of dark fruits, rust, iron and olive tapenade, plus notes of chocolate and light-roast coffee that Kongsgaard described as "boring" and that reminded me a bit of an old Burgundy. Actually gained in lift with air as raspberry and spice notes emerged. A fruit bomb with lovely framing acidity, this wine seemed to go into a shell in the glass. At once opulent and bright but a bit out of joint at the moment and quite unevolved. Again, this is remarkably primary for ten-year-old North Coast Syrah.
Critic scores
Average Score
Robert Parker
Stephen Tanzer, Vinous
More reviews and scores
My least favorite in the lineup, but still outstanding, the 2006 Kongsgaard Syrah Hudson Vineyard displays outstanding notes of licorice laced raspberries, roasted meats, and hints of violets on the nose. Full-bodied and seamless, yet lacking the vibrancy of the other vintages, and displaying a edgy acid kick on the finish, this still shows superb balance and a hedonistic, lush profile. I imagine it would also show even better had it not been lined up against the '07 and '09 vintages. I would plan on consuming bottles over the coming handful of years.
Saturated medium ruby. Wild nose combines dark berries, roasted coffee and smoked meat. Dense and creamy-sweet in the mouth, with dark chocolate and cocoa powder notes adding interest to the roasted dark berry and game flavors. Doesn't have quite the lift of the 2007 but this is a terrific drink. From a short crop for syrah, said Kongsgaard, who picked these vines on October 7 after throwing out 10% to 15% raisined grapes prior to the harvest and removing the "dry-as-dust" leaves on the west side of the vines "because it would have been hard to pick them out of the must."
The 2006 Syrah Hudson Vineyard jumps out of the glass with its notes of scorched earth, beef blood, blackberries, black olives, spring flowers, coffee, and roasted meats. Incredibly textured, rich, full-bodied, and long, this beauty must be tasted to be believed. It should evolve for 15 or more years, although few purchasers will be able to defer their gratification. The idiosyncratic, but brilliant producer of Chardonnay, Roussanne/Viognier, Syrah, and more recently, Cabernet Sauvignon, John Kongsgaard, and his low-tech, artisinal winemaking style have had an enormous influence on many top northern California winemakers. It’s always a treat to taste with him. All his wines are limited in quantity as the family’s vineyard in Coombsville is only 9 acres, so he draws fruit from special plots in the Hudson Vineyard for his Syrah, and more recently from some of David Abreu’s vineyards for his 350-case cuvee of Cabernet Sauvignon. The 2006 Chardonnays were underperforming compared to my notes from last year. This trend is apparent in many producers’ Chardonnays in this vintage. The exuberant fruit that was noticeable out of barrel seems to have become more reserved. Nevertheless, these are still top-notch Chardonnays, just not as brilliant as I first thought. Normally, Kongsgaard’s Chardonnays are better from bottle than from barrel. Kongsgaard employs no additives, proteins, or enzymes, ferments his Syrah in pungeons with indigenous yeasts, and does not sulphur the wine until long after malolactic is completed. In the huge Hudson Vineyard, he has an unusual block of vines planted totally in volcanic soils and shale. This is the source for his Syrah, one of the most provocative and individualistic Syrahs made in California Fax (707) 963-4512