Cabernet Sauvignon 2021 Kongsgaard

Tasting Note Cabernet Sauvignon 2021

Blueberry and black cherry take center stage, with cassis in the background, while floral and faintly grassy aromas float on the surface. The color is a deep pomegranate red with purple hues. On the palate, it is medium to full-bodied; the tannins are grainy rather than mellow, and the acidity is sufficiently vibrant, preventing the fruit flavors from feeling heavy. Despite its 14% alcohol content, it has a relatively light mouthfeel for a Napa Cabernet. The finish has a lingering, slightly spicy quality. wine has a youthful character.

Grape Varieties

The 2021 vintage of Kongsgaard Cabernet Sauvignon wine includes a blend of approximately 20% Merlot. The Cabernet variety contributes blackcurrant aromas and a tannic backbone, while the Merlot variety enriches the mid-palate.

Cellaring Potential

This wine is best enjoyed between 2026 and 2038. Its character is defined by grainy tannins and refreshing acidity; since it was made from the 2021 vintage's small, thick-skinned berries, the tannins will take some time to mellow. If you plan to open it soon, let it breathe in a decanter for about an hour. Serve at 16-18 °C.

About Kongsgaard

John and Maggy Kongsgaard made a name for themselves with Chardonnay, but Cabernet Sauvignon is produced using the exact same method, that is, handcrafted in extremely small batches. Approximately 4,000 cases are produced annually, the total volume across all varieties.

Terroir & Climate

The Kongsgaard cabernet vineyard is located at the eastern edge of Napa Valley, on volcanic soil that contains almost no nutrients for the vines. The vines barely survive, and the berries remain small, but this results in a more concentrated flavor. Furthermore, cool air from San Pablo Bay helps preserve the acidity during the ripening period in Cabernet Sauvignon, ensuring that this wine does not develop a syrupy flavor but retains its freshness. In 1981, Napa Valley became AVA, and it was the first AVA in California.

Winemaking

No commercial yeast strains are used at all; only local yeasts are employed. Kongsgaard is fermented and aged in small oak barrels at French, a process that can sometimes take up to two years. It is then bottled without fining or filtration (using no fining agents or filter pads) and with minimal sulfur addition. Harvesting, pressing, and racking are all done by hand. It is precisely this minimal intervention that allows the wine to retain its grainy texture and, in a good way, a not overly refined fruit flavor.

Food Pairing

To balance the grainy tannins, fat and protein are necessary. Suggestions:

• Grilled Côte de Boeuf, cooked rare and served with just salt
• Herb-crusted, Lamb breast. The rosemary harmonizes with the wine's herbaceous nuances
• Aged Cheddar or Parmesan: The umami softens the tannins
• Charred, Vegetables, if meat is not included on the menu