2010 Kongsgaard Viorous
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Tasting notes
(a roughly 50/50 blend of viognier and roussanne): Bright yellow. Old World nose combines stone fruits, lemon zest and white flowers complicated by fig and camomile. Fat, lush and sexy but youthfully subdued, with lovely spicy, citrussy acidity giving lift to the flavors of stone fruits, jasmine and cured ham. A seriously dense white blend that finishes with some noticeable tannins (from the viognier) and terrific persistence. Kongsgaard is able to pick these two varieties together because the roussanne only goes to about 21.5 or 22 degrees Brix "and then sits," allowing the viognier to ripen fully.
Critic scores
Average Score
Stephen Tanzer, Vinous
Jeb Dunnuck
More reviews and scores
Every so slightly richer on the nose, the 2010 Kongsgaard Viorous, also a 50/50 split of Viognier and Roussanne that's aged for a year in 2-year-old Chardonnay barrels, shows subtle hazelnut, crème, mineral, and peach driven aromas, while still holding on to the freshness and focus of the prior vintage. Medium to full-bodied, ethereal, and light on the palate, with beautiful crispness and purity, this is a top California Rhône white that should be enjoyed over the coming 3-4 years.
The 2010 VioRous (Viognier/Roussanne) is a striking white laced with floral aromatics, white peaches and mint. This bright, high-toned wine possesses stunning focus and a weightless, totally refined personality. Layers of perfumed fruit seem to tlinehover on the finish. This is yet another dazzling white from John Kongsgaard.
The 2010 VioRous (Viognier/Roussanne) is a striking white laced with floral aromatics, white peaches and mint. This bright, high-toned wine possesses stunning focus and a weightless, totally refined personality. Layers of perfumed fruit seem to hover on the finish. This is yet another dazzling white from John Kongsgaard. Anticipated maturity: 2012-2016. The long, winding drive on an early Sunday morning up to John Kongsgaard's place on Atlas Peak was well worth the effort. The small, nondescript cellar is decorated with photos of famous classical musicians that replace conventional numbers on the tanks. As for the wines, they are flat-out stunning. Kongsgaard's Chardonnays are fermented with wild yeasts and are bottled with no fining or filtration after two years in barrel. The 100% new oak is barely perceptible in these fabulous wines. The Cabernet Sauvignons are now made from Kongsgaard's vineyards in Atlas Peak. Incidentally, Kongsgaard was among the latest to harvest his Cabernet in 2011. As of October 23, not a single Cabernet grape had been brought in. Fax (707) 226-2936