2003 Kongsgaard Chardonnay
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Tasting notes
Pretty yellow-green color. Aromas of crystallized fruits, sugar cookie, marzipan, nutmeg and sexy roasted oak. (Kongsgaard describes the 2004 chardonnay as "cookie dough" while this is the "baked cookie." Quite open and wonderfully sweet on the palate, with smoked meat and spice flavors dominating. This is relaxed whereas the 2004 is racy. The 2004 seems more acidic, Kongsgaard agrees, because it has more tannins.
Critic scores
Average Score
Robert Parker
Stephen Tanzer, Vinous
More reviews and scores
The 2003 Chardonnay possesses what the French call a gout de petrol, an oily, liqueur of mineral-like characteristic that, along with the honeysuckle and smoky, spicy, rich, marmalade/nectarine-like fruit character produces a profound example of grand cru California Chardonnay that ages well for 7-8 years, possibly longer (I don’t know for certain since my allotment is all consumed before that age). Fax (707) 963-4512
(this finished its sugar fermentation in late 2004 and had not yet been racked or sulfured as of the first week of March) Good clear, full yellow. Superripe aromas of peach, apricot, honey and lees. Lush, thick and full, but kept firm by an edge of acidity. Wonderfully sweet pit fruit flavors complicated by smoky and gamey nuances. Wild but not out of control. The yield in this vineyard was about 1-1/4 tons of fruit per acre in '03, according to Kongsgaard.