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  • 2003 Aubert - Chardonnay Lauren Vineyard

2003 Aubert - Chardonnay Lauren Vineyard

UNITED STATES / CALIFORNIA / SONOMA
abv 15.0%
  • 96 WA
  • 94 IWC
  • Variety
    Chardonnay
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SKU: 99185-2003-750-3A
  • International Wine Cellar | Rating: 94

    ($65; five-year-old vines) Cool, subdued aromas of green apple, lime skin, aromatic oils and iodine; distinctly Burgundian. Then large-scaled, fat and sweet but fresh; offers great richness without undue weight. Finishes with real palate-staining persistence. These five-year old vines include clones from Hyde, Hudson Mt. Eden and Calera. Like the Rueling Vineyard wine, the finish here is amazingly long considering the youth of the vines. But then crop levels in both of these vineyards were just over one ton per acre in 2003.
    Author: Stephen Tanzer
    Issue: May/June 2005
  • Wine Advocate | Rating: 96

    The stunning 2003 Chardonnay Lauren Vineyard reveals a rocky minerality to its citrus oil, orange blossom, leesy, white currant, honeysuckle, and nectarine-filled personality.
    Author: Robert Parker
  • Self | Rating: 91

    Light to medium cloudy gold color with a slight lime tinge. A taut nose of lemon custard, pineapple, nectarine, graham crackers, vanilla spice, and caramel. Excellent viscosity and acidity. Loads of power that finishes on a sustained note.
    Drink Dates: 2006-2009
    Author: Daniel B
Mark Aubert's four Sonoma Coast vineyard-designate Chardonnays - Lauren, Reuling, Quarry and Ritchie - have risen to cult status at a dizzying speed. Production is a limited 4,000 cases and the wines are available via the winery's mailing list. Aubert's career in winemaking reads like a fantasy, with his 1989 start as assistant winemaker at Peter Michael under the tutelage of Helen Turley, to his time at Colgin and Bryant Family. His eponymous wines are exemplary renditions of Chardonnay, replete with the rich bounty of the terroirs from which he sources the fruit. At the same time, they reflect his adept oenological hand, and maintain a focused balance of flavor and purity.

Aubert also makes several Pinot Noirs sourced from the Sonoma Coast as well as a "right-bank" Bordeaux style blend from Napa's Howell Mountain.

See other similar producers:Marcassin,Martinelli Winery,Arietta

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.

The best Old-World Chardonnay comes from Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the Côte de Beaune, further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.

New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, for the highest-quality versions of this New-World style.

Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy. 

Collector Data For This Wine

  • 307 bottles owned
  • 78 collectors
  • Average collector rating: 92
    (Out of 78 collectors)