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Aubert Larry Hyde & Sons Vineyard Chardonnay 2008

  • RP96
  • WS93
750ML / 0% ABV
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Winemaker Notes

The 2008 Larry Hyde & Sons Vineyard Chardonnay is one of the most flamboyant inaugural release wines Aubert has ever offered. The 2008 Larry Hyde & Sons Vineyard Chardonnay exhibits dried fruit such as lemon, pineapple and even dried tree fruits in the aromas. Strong mineral and acid frames the body with a vin du garde-like personality. Initially, there is a floral, high toned building to candied fruits and just heaps of minerality. A wonderful green tint is in the edge of the color; this is reflective of the clonal material. The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
From Carneros, the 2008 Chardonnay Larry Hyde and Sons Vineyard is the most tropical fruit-scented Aubert offering, and it reveals more bold hues to its straw/green color. A dense nose of marmalade, nectarines and tropical fruit (pineapple) is followed by full-bodied, intense flavors and a stony minerality that emerges with coaxing. This is a big, bold, California-styled Chardonnay to enjoy over the next 5-7 years.
WS 93
Wine Spectator
Fresh, rich, intense and vibrant, with a deep concentration of flavors built around firm apple, pear, honeysuckle and spice. The flavors fan out nicely on the long, persistent finish.
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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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Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

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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.

KHM133268_2008 Item# 133268