Patience and Low Yields Key to Quality at Kongsgaard

James Laube
Issue: July 31, 2014

It was on a 1988 trip to Burgundy that John Kongsgaard learned that Chardonnays from the region he most admired were fermented and aged a full 22 months in barrel. At Coche-Dury and Domaine des Comtes Lafon, in Meursault, the wines took a year to finish fermentation, with malolactic fermentation sometimes taking place before the primary fermentation. The technique seemed counterintuitive to a winemaker from California, where most Chardonnays were out of barrel within 12 months and any malolactic followed primary fermentation. When a Chardonnay spends extended time in barrel it develops myriad secondary flavors. Wine Spectator's James Laube explains.

For the full article, check out the new issue of Wine Spectator, on newsstands July 1, 2014.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories