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Aubert Eastside Russian River Chardonnay 2014

  • RP98
  • V97
  • WS92
750ML / 0% ABV
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  • RP100
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  • RP98
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Winemaker Notes

The 2014 Eastside Chardonnay fully commends its unique and distinct terroir. The cobbly hillsides of Eastside, above the Russian River, promote intense concentration and minerality from vintage to vintage. Please note the greenish hue on the edge of the glass, which is indicative of the health of the wine. Primary aromatics of nectarines and lime juice deliver intense energy and precision for the vintage. Tightly wound, steely minerality and secondary nuances of fresh hay, tarragon, white pepper, and citrus blossom highlight the dynamic characteristics of the terroir. The 2014 Eastside has the acid backbone and definition to age for the next 10 to 15 years. The wine has a slight hazy clarity showing out commitment to minimal intervention winemaking.

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
Absolutely profound is the 2014 Chardonnay Eastside, from the vineyard owned by well-known viticulturalist and farmer Ulises Valdez and planted with a suitcase Montrachet clone on a low-yielding root stock called Riparia Gloire. Smoky crème brûlée notes intermixed with white peach, nectarine, orange marmalade, honeysuckle and buttered apples all jump from the glass of this great Chardonnay that is Grand cru quality, incredibly pure, dense, and long.
V 97
Vinous
The 2014 Chardonnay UV-SL Vineyard is rich, phenolic and intense, with striking interplay of aromas, flavors and textures. Seamless and impeccably layered in the glass, the 2014 speaks to balance and finesse. Today, the UV-SL is creamy, unctuous and absolutely stunning in its beauty. Yields were just one ton per acre at UV-SL, the most coastal of the sites Mark Aubert works with.
WS 92
Wine Spectator
Young and vibrant, presenting a raw, edgy texture amid smoky, toasty oak, with fig, nectarine and citrus flavors woven throughout. Impressive for the long aftertaste. Drink now.
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Aubert

Aubert

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Aubert, 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.

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Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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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.

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