Kongsgaard
Summary
Kongsgaard is a small family-owned Napa Valley winery producing just 2,500 cases annually, focusing primarily on Chardonnay from their 10-acre high-elevation Atlas Peak vineyard where volcanic soils and mature vines create concentrated fruit. Their distinctive winemaking approach includes extended barrel aging of up to 22 months without racking, native yeast fermentations, and a patient, minimal-intervention philosophy that has earned them cult status among collectors seeking their limited, terroir-driven wines.
Heritage & Leadership
Kongsgaard was established in 1996 by John Kongsgaard and his wife Maggy in Napa Valley, California. The Kongsgaard family's connection to the region dates back to the 1920s when John's grandfather purchased a ranch on Atlas Peak. John began his winemaking career at Newton Vineyard in 1983, where he worked as winemaker until 1996, developing techniques that would later define his own label. The transition to creating his eponymous brand came after years of experience and a clear vision for producing distinctive wines that reflect their terroir.
The winery remains family-owned and operated, with John serving as winemaker and his son Alex joining the operation in 2005. Alex, who studied at the University of Burgundy in Dijon, France, has gradually taken on increasing responsibilities in both vineyard management and cellar work. This father-son partnership maintains continuity while evolving their winemaking approach. The family produces approximately 2,500 cases annually, maintaining a deliberately small production to ensure quality control across their portfolio.
Vineyards & Wines
Kongsgaard sources fruit primarily from their estate vineyard on Atlas Peak in Napa Valley, situated at elevations between 1,300 and 1,600 feet. This 10-acre site features volcanic soils with significant rock content, providing excellent drainage and mineral components that translate to the wines. The vineyard is planted predominantly to Chardonnay, with smaller blocks dedicated to Cabernet Sauvignon and Syrah.
The winery produces a focused portfolio centered on Chardonnay, including their flagship Napa Valley Chardonnay and the limited-production "The Judge" Chardonnay, named in honor of John's father. Additional offerings include Cabernet Sauvignon and Syrah, both produced in small quantities. The Hudson Vineyard in Carneros serves as an important source for their Syrah program, providing fruit from clay-loam soils that contribute distinctive characteristics to this bottling.
The vineyards are farmed with low yields, typically harvesting between two and three tons per acre. Vines range in age from 15 to over 30 years old, with the oldest blocks contributing to their reserve wines. The combination of elevation, volcanic soils, and mature vines creates the concentration and complexity that has become a hallmark of Kongsgaard wines.
Philosophy & Practice
Kongsgaard's winemaking philosophy centers on minimal intervention paired with traditional techniques. John Kongsgaard pioneered what he terms "extended barrel aging" for California Chardonnay, keeping the wines in French oak barrels for up to 22 months without racking—significantly longer than industry standards. This approach, influenced by traditional Burgundian methods, allows for natural clarification and development of complexity without filtration.
In the cellar, fermentations occur with native yeasts, and the wines undergo complete malolactic fermentation. Chardonnay grapes are whole-cluster pressed directly to barrel, while red varieties are destemmed with a portion of whole clusters retained depending on the vintage. The winery employs French oak barrels from select coopers, with new oak percentages varying by wine and vintage, typically ranging from 30% for the Napa Valley Chardonnay to 70% for "The Judge" and Cabernet Sauvignon.
Kongsgaard practices dry farming when possible, encouraging deep root development and natural vine balance. Harvest decisions prioritize physiological ripeness while maintaining natural acidity, often resulting in picking dates later than neighboring vineyards. This patient approach extends to bottling, where wines are only prepared for market when John and Alex determine they have reached appropriate development, rather than adhering to a fixed schedule. This deliberate pace throughout the winemaking process reflects their commitment to producing wines that express both place and time with clarity and precision.