[95 pts Stephen Tanzer] ''Pale' bright yellow. Aromas of lemon curd minerals and crushed stone lifted by citrus zest. Intensely flavored but youthfully austere with brisk acid giving grip and shape to the complex notes of spices flowers herbs and minerals. This one has a lower pH than the '05 noted Kongsgaard' who told me that his 2006 chardonnays took a good three to four months to ferment their sugars (his new cellar maintains a consistent temperature of 58o).'
Wine & SpiritsThe 2006 Chardonnay reveals high acidity. When I tasted it at age 12 months, it had still not had any SO2 added, and it was still on its primary lees. I have written at length about Kongsgaard's belief that Chardonnay has to first die in the barrel, then resurrect itself, and unless a winemaker has the guts to watch that happen, it is doubtful they will achieve the complexity that Kongsgaard does on a routine basis. The 2006 is young, primary, and elegant with plenty of citrus and tangerine oil characteristics as well as hints of quince and crushed rocks. It should prove to be long-lived given its acid profile.