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Aubert CIX Vineyard Chardonnay 2015

Chardonnay from Sonoma Coast, Sonoma County, California
  • RP100
  • WS95
  • JS95
0% ABV
  • RP100
  • JD98
  • RP99
  • JS98
  • RP97
  • WS94
  • RP99
  • JS95
  • WS92
  • RP91
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Currently Unavailable $224.97
Try the 2016 Vintage 194 97
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0% ABV

Winemaker Notes

The 2015 CIX Estate Chardonnay conveys Aubert's ideal marriage of Sonoma Coast and Grand Cru White Burgundy. CIX’s ethereal blend of subtleties and power are tightly wound into one. Please note the greenish hue on the edge of the glass, which is indicative of the health of the wine. Initially, pure aromatics of white jasmine flowers, wet stones and a strong sense of place are found. With time in the glass, the wine evolves to showcase more nectarines and citrus, but the mineral tones continue to be the driving feature of this wine. The palate is pure and polished with vin-de-garde acidity. This is Chardonnay in ludicrous mode. The 2015 CIX is built to age with its combination of power, tension and structure, and will cellar for the next 10 to 15 years. The wine is slightly hazy showing Aubert's commitment to minimal intervention winemaking.

Critical Acclaim

All Vintages
RP 100
Robert Parker's Wine Advocate
The 2015 Chardonnay Cix Estate is 100% Montrachet clone and shows notes of liquified stones, quince, honeysuckle, caramelized citrus, and hints of tropical fruits such as pineapple and nectarine. This is a beauty of great intensity, richness and length – another remarkable Chardonnay from Aubert.
Range: 98-100
WS 95
Wine Spectator
This is a classy effort that emphasizes Chardonnay’s elegance and finesse. Begins with seductive aromas of honeydew melon and spicy, creamy oak, followed by tiers of fig, apricot and pear. Ends with a seamless aftertaste that turns graceful and refined.
JS 95
James Suckling
Lots of blueberry and blackberry aromas with hints of dried flowers. Full body, firm and silky tannins and a juicy finish. Bright fruit aftertaste. Spice. Smoky.
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Aubert

Aubert

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Aubert, Sonoma Coast, Sonoma County, California
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Mark Aubert’s Sonoma Coast vineyard-designate Chardonnays and Pinot Noirs have risen in popularity at a dizzying speed. Aubert’s career in winemaking began in 1989 at Peter Michael under the tutelage of Helen Turley, which led to his time at Colgin, Sloan, Futo and then Bryant Family, before founding Aubert Wines with his wife Teresa in 1999. His wines express the essence of singular terroirs with an effortless grace. Mark crafts the wines of Aubert to speak to a variety of wine lovers with one thing in common – selective palates that expect nothing but the best.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

FRO212623_2015 Item# 212623