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 TanzerIssue: May/June 2005
Wine Advocate | Rating: 96The 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: 91Light 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: 2006-2009Author: Daniel B
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 , , , and 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. and 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 , where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In , 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 , 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 , , and , 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 producers in and , including , , and , 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)