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2012 Aubert - Chardonnay Eastside Vineyard

UNITED STATES / CALIFORNIA / SONOMA
abv 15.0%
  • 99 WA
  • 95 WS
  • 95 IWC
  • Variety
    Chardonnay
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SKU: 409847-2012-750-2A
  • Wine Spectator | Rating: 95

    Delicious from start to lingering finish, this is rich, broad and exotic, with tiers of complexity built around smoke, fig, apricot, citrus peel and bubble gum flavors. Features a silky smooth texture and just the right amount of tannins.
    Author: James Laube
  • Wine Advocate | Rating: 99

    No tasting note for this wine.
    Author: Robert Parker
  • Rating: 95

    Smoke, slate, yellow orchard fruit, honey and apricot notes flesh out in the 2012 Chardonnay Eastside Vineyard, another of Mark Aubert's sites planted with the Montrachet clone. The heavy presence of rocks in this vineyard gives the wines a sense of energy that balances the overtness of the fruit. Even with all of the richness, there is plenty of detail and nuance in the glass. - Antonio Galloni
  • Self | Rating: 96

    Pale yellow straw color with great clarity. Complex intense nose of stone, yellow tropical fruit, and kerosene. Very light yet dense palate of lemony flavors and tingling minerality. Excellent.
    Author: Zarm
  • Self | Rating: 96

    Silky in texture, light in weight. Orange, grapefruit, honey, peach, wet stones, a hint of flowers. Long finish. Wow.
    Drink Dates: 2016-2020
    Author: Red Sox Fan

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

  • 602 bottles owned
  • 134 collectors
  • Average collector rating: 96
    (Out of 134 collectors)