The wine is fermented in all new, Burgundian oak barrels with the indigenous yeast and bacteria requiring six to twelve months to finish the alcoholic and malolactic fermentations. Resting on the primary lees for fifteen months before the first racking, gravity clarifies the wine. This allows bottling without filtration or fining after nearly two years of barrel age. The wine is named after John's late father who was The Judge in Napa County from 1959 to 1985.
International Wine Cellar(2004 Vintage) Full yellow. Crystallized lemon peel, smoke, truffle, fresh herbs and strong soil tones on the nose. Then superconcentrated and distinctly wild in the mouth, with flavors of roasted almond, bacon fat and caraway seed. "Not a pineapple to be found," says Kongsgaard, who has little interest in what he has called "fermentation fruits." Here the alcoholic fermentations linger for months, typically finishing well after the malos, and of course the wines remain on their lees in barrel for nearly 20 mon...
International Wine Cellar(2004 Vintage) Rating: 95/100 - As reviewed by International Wine Cellar in Issue 132, May/June 2007 ($175) Wilder, more reduced nose than the 2005, with notes of mocha, smoke and nutty oak. Then broad, dry and full: this is almost too big for the mouth. This glyceral-thick chardonnay boasts staggering volume, but in spite of its almost exotic thickness and tropical fruit notes, I'd still like to put this in a blind tasting of top grand cru Burgundies. The wine's solid mineral underpinning ...
Wine Advocate(2004 Vintage) Rating: (98-100) - As reviewed in Wine Advocate # 162 on Dec-05
Robert Parker(2004 Vintage) Rating: 98/100 - As reviewed by The Wine Advocate in Issue 168