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Aubert Larry Hyde & Sons Vineyard Chardonnay 2012

  • RP96
  • WS92
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The 2012 Larry Hyde & Sons Chardonnay shows intense flavors with bright natural acid. The initial aromatics are honeyed lemon oil, pineapple candy and even white flowers. With immense depth and concentration, the wine exhibits organic notes derived from the soil, such as green tea leaves and dried ginger. Strong acid tones frame the body with a sense of fresh squeezed lime juice. A wonderful green tint is in the edge of the color, which is reflective of the clonal material. The unique structure of this Chardonnay is focused, and will allow this wine to age for 8+ years. This wine has a slight hazy clarity showing their commitment to minimal intervention winemaking.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The 2012 Chardonnay Larry Hyde & Sons (1,000 cases) comes from a 4-acre vineyard that produces nearly 1,000 cases. The straw color reveals a greenish hue, and the wine bursts from the glass with notes of exotic fruits, wet stones, limes and white peaches. It has a kinship to a great Coche-Dury Corton-Charlemagne. Complex and full-bodied with stunning purity, richness and acidity, this killer Chardonnay should drink well for 6-10 years.
WS 92
Wine Spectator
This unfolds slowly, with a beam of lemon-lime citrus, green apple and honeysuckle flavors, and should reward short-term cellaring, showing hints of vanilla and cream on the finish. The greenest of the Auberts. Drink now through 2020. 875 cases made.
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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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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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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

SSS128889_2012 Item# 128889

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