100% Chardonnay

Food pairings: Butter-poached lobster, seared scallops, roast chicken with a rich jus, creamy pasta or risotto, and dishes with toasted hazelnut or lemon butter.

Winemaking: Fermented with indigenous yeast and raised in the house’s low-intervention style. In 2024 the ferment moved slowly through the winter, shifting fruit toward the background and letting minerality lead. Aging is in French oak barriques on the lees, without racking, in the classic Kongsgaard manner.

Vineyards and terroir: Kongsgaard’s historic Hudson and Hyde vineyard blend, now joined by newer sources including Arcadia Vineyard in Coombsville (planted by Warren Winiarski). Cooler Napa sites that give citrus, stone fruit and a flinty mineral line.

Family and history: Fifth-generation Napa natives John and Maggy Kongsgaard founded the label in 1996 after planting family land east of Napa in the 1970s. Today John works with winemakers Alex Kongsgaard and Evan Frazier; production stays small enough that they make the wines by hand.