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Citrus zest building to orange marmalade and honey over fierce, palate-saturating minerality. A tiny crop of golden clusters from rocky hilltop vines; long, stony and magnificent in length.
Available in store
Close100% Chardonnay
Food pairings: Lobster or crab with brown butter, roast chicken with morels, seared scallops, aged Comté or Beaufort, and rich seafood risottos.
Winemaking: Estate Chardonnay from The Judge vineyard, fermented with indigenous yeast in French oak and aged about two years in barrel, unfiltered and unfined, in Kongsgaard’s archaic low-intervention style. Ferments can run many months in the cool cellar.
Vineyards and terroir: The Judge vineyard sits on a shy-bearing hilltop east of the town of Napa in Coombsville—land John’s grandfather once eyed as a stone quarry. Old vines fight volcanic rock and yield miniature golden clusters. Cool San Pablo Bay influence and rocky, well-drained soils give citrus, honey and intense mineral length.
Family and history: Named for John’s father, “The Judge” (Thomas Kongsgaard). John and Maggy planted the site to Chardonnay in the 1970s; the first Kongsgaard vintage was 1996. Son Alex Kongsgaard now farms The Judge personally and shares winemaking with John and Evan Frazier.
