2012 Aubert Chardonnay Larry Hyde & Sons Carneros California USA Wine Tasting Note
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2012
Aubert Chardonnay Larry Hyde & Sons (Carneros)
Fat, ripe, lush, juicy, sweet citrus fruits with a lot concentration of flavor and raw material. Dense, but still light on its feet, due to all the fresh acidity. At this stage of development, there is also a strong oak note to contend with, so if that is an issue, give it 3-5 years, which will help integrate the oak, and bring out more fresh, mineralistic character. 3,905 Views Tasted Sep 19, 2016 |
Everything about Aubert Wines, Sonoma Coast California Chardonnay, Pinot Noir, Cabernet Sauvignon wine producer profile, wine tasting notes, wine and food pairing tips, best vintages, history of the property, information on their wine making techniques, terroir and soil. You can also read about the Grapes used for California wine and learn about the extensive History of Napa Valley, California Wines
Aubert Wines History, Overview
Founded by Mark and Theresa Aubert in 2000, the Aubert Winery is located on the Silverado trail in Calistoga. Before building his own winery, Mark Aubert made his wines at Colgin Cellars and the Custom Crush facility.
While much of his fruit is sourced, Aubert owns 3.2 acres of vineyard land in Sonoma. This land is the source of their UV wines. UV takes its name from a vineyard manager, Ulizes Valdez. Ulizes Valdez and Mark Aubert have been a team since day one as Ulizes Valdez manages all the vineyards for Mark Aubert. Aubert wine is clearly one of the best producer of the finest examples of Chardonnay in the new world. They also make Pinot Noir and Cabernet Sauvignon.
Prior to starting Aubert wine in 1999, Mark Aubert worked at some of the best wineries in California. He replaced Helen Turley of Marcassin at the Peter Michael Winery in Sonoma and he later replaced Helen Turley for the second time when he became the wine maker for Colgin Cellars in Napa. Mark Aubert has also worked as consultant for some of the top California wineries including Sloan, Futo and Bryant Family.
Aubert Vineyards, Terroir, Wines, Winemaking
Since 2000, Aubert wine has produced some of the best Chardonnay wines ever made in the golden state. Over the years, no less than 7 extraordinary Chardonnay wines have been released including Hyde, Lauren, PMW, Quarry, Reuling, UVSL, Ritchie and CIX, which takes its name from the name of the parcel where the vines are planted, Parcel 109.
2000 saw the debut release of Ritchie Chardonnay, which was followed Quarry Chardonnay. Aubert stopped production of Quarry after the 2005 vintage. In 2002, Aubert began to produce Pinot Noir. Aubert Ritchie Chardonnay remains of of the top Chardonnay wines in California, of course the grape source deserves credit.
The vineyard has very old vines, some of which date back to 1971! Mark Aubert purchased the vines for Lauren Chardonnay, which was named after their daughter. The vines were young, having only been planted in 1998.
After Chardonnay, Pinot Noir is the second most popular wine produced by Aubert. Its intense, high alcohol, full bodied, full throttle style pleases some tasters more than others. 2003 Reuling Pinot Noir was the first Pinot from Aubert. That was quickly followed by UV, Ritchie and UVSL. Aubert PMW was only produced in one vintage, because they lost the grape source .
In 2005, Aubert began producing Cabernet Sauvignon from the David Abreu, Lucia vineyard. The Cabernet Sauvignon has not met with the same level of critical or fan success as their Aubert Pinot Noir or Aubert Chardonnay.
On average, Aubert produces close to 10,000 cases of wine per year. As you would expect, the majority of their wine is Chardonnay and most of that is sold direct to customers, via a private mailing list.
Serving and Decanting Aubert with Wine, Food, Pairing Tips
Aubert wines are best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages of their red wine can be decanted for 1-3 hours, depending on the character of the vintage. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
The red wine of Aubert is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, ribs, hamburgers, barbecue, roasted, braised, grilled dishes and stews. Aubert is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta.
The white wine of Aubert is best served with all types of seafood and shellfish, sushi, sashimi, chicken, veal, pork and cheese.