Wine Advocate | Rating: 91The 2011 Chardonnay Carneros is classy, layered and exceptionally beautiful. Lemon, apricots, pears and white flowers all wrap around the palate, but what stands out most is the sheer silkiness and textural finesse of the wine. Moreover, tropical notes emerge with time, but in the end, this is a fairly restrained Chardonnay from Mark Aubert. Sweet floral notes meld into the soft, caressing finish. In 2011, Aubert lost a considerable amount of fruit in Hyde. The bulk of the wine was sold off, but Aubert bottled the best 40% and declassified it into the Carneros appellation wine. Tasting the 2011, I can only wonder what might have been had the vintage not been so capricious. Anticipated maturity: 2013-2018.Author: Antonio Galloni
Self | Rating: 95Author: Jam02110
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
- 247 bottles owned
- 58 collectors
- Average collector rating: 95
(Out of 58 collectors)