Wine Spectator | Rating: 93Brimming with rich, zesty flavors of nectarine, white peach, citrusy apple and quince, this stays on track, with a long, mouthwatering aftertaste.Drink Dates: 2015Author: James Laube
Vinous | Rating: 95The 2013 Chardonnay Larry Hyde and Sons is gorgeous. Lemon curd, white flowers, white pepper and mint lift from the glass. Effortless, gracious and lifted in the glass, the 2013 impresses for its brightness and tension, but there is plenty of the trademark Aubert richness in the glass. The Hyde finishes with notable energy and subtlety.Drink Dates: 2015-2021Author: Antonio Galloni
Wine Advocate | Rating: 96The 2013 Chardonnay Larry Hyde and Sons, like most of Aubert's Chardonnays, always seems to have a greenish hue to its light straw/gold color. This wine comes from one of the coldest vineyards in the Aubert portfolio. The 2013 does offer some delicate pineapple, damp earth and wet stones as well as a touch of white currants and quince. This beautifully fruited wine is medium to full-bodied, has great acidity, and should continue to drink well for at least another decade.Drink Dates: 2016-2026Author: Robert Parker
Self | Rating: 93Author: Stephen G41
Self | Rating: 96WA 9-96: The 2013 Chardonnay Larry Hyde & Sons reveals a greenish hue to its gold color as well as crisp acidity, hints of orange blossom, white peach, white currants and mangoes. This fresh, beautifully fruited, medium to full-bodied, rich wine should drink well for 10-12 years. Production from this four-acre vineyard is generally around 1,000 cases. Mark Aubert is one of the contenders for California's finest practitioner of Burgundian-styled, yet classic, California Chardonnays. His offerings are all made like grand cru Burgundies with full malolactic, the use of French oak and lees stirring, but the purity of fruit, the textural dimensions, and the stunning singularity of these Chardonnays can only be matched by a handful of other Chardonnay producers in the world. He's that good. Aubert's 2012s, which I have enjoyed multiple times out of bottle since I purchased most of them, merit the scores I gave them last year. Those include the 2012 Chardonnay Cix Estate (99), 2012 Chardonnay East Side (99), 2012 Chardonnay Larry Hyde & Sons (96), 2012 Chardonnay Lauren Estate (98+), 2012 Chardonnay Ritchie (95), 2012 Chardonnay Sugar Shack Estate (99), and 2012 Chardonnay UV-SL (96). The 2013 Chardonnays are going to be as extraordinary in quality. Aubert told me they fermented slower than in 2012, and the harvest was earlier in 2013. Despite the fact that the 2013s appear to be crisper with lower pHs, they are still extremely powerful, all pushing 15% natural alcohol. One of the amazing things about Aubert's Chardonnays is that they are aged in 100% new oak, but it is virtually untraceable in any of the wines ' a testament to the quality of the fruit as well as the meticulous vinification and Aclevage practiced by Mark Aubert. Readers should beat a path to his door or mailing list, since he is at the top of his game, producing enormously complex and satisfying wines. Aubert's Chardonnays, which I tend to drink in their first 4-5 years of life, can last well past a decade, but it hard to resist them at any age. The 2013 Pinot Noirs were bottled in July, 2014, and all of them came in around 15% natural alcohol. Aubert tends to use 100% new oak on all these cuvAces, he rarely uses any whole clusters, although some of the wines have between 5-10% stems. I have seen the brilliance of Mark Aubert from many different perspectives from his time as chief winemaker at Peter Michael, then at Colgin and Futo, and now at his own estate on the Silverado trail south of Calistoga. He is clearly at the pinnacle of his profession. Kudos!Author: VinoDeparture
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
- 382 bottles owned
- 78 collectors
- Average collector rating: 94
(Out of 78 collectors)