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Aubert Lauren Vineyard Chardonnay 2008

Chardonnay from Sonoma Coast, Sonoma County, California
  • RP97
  • WS93
15.8% ABV
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15.8% ABV

Winemaker Notes

The Lauren Estate Chardonnay is a reminder that Sonoma Coast can inspire wines reminiscent of White Burgundy. Fabulously concentrated and layered with density and extract, the aromatics and mouth feel are profound. The aromas offer a dynamic array of lemon-lime, white peach cream and spiced apples. Site specific tones such as lemon grass, pecans, and flint give the wine an organic sense of place. The palate shows little restraint despite its delicate and elegant textures.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
When I am tasting with Mark Aubert, it always seems to be that his personal favorite is the Lauren Vineyard. The 2008 Chardonnay Lauren Vineyard is a big, dense wine that tastes like concentrated lemon and citrus oils intermixed with quince, honeysuckle and white flowers. Drop in a few pebbles and gravel and you have a full-bodied, beautifully textured, dense, powerful Chardonnay that admirably matches finesse with a larger than life size. This 2008 should drink well for a decade.
WS 93
Wine Spectator
Remarkable for its delicacy, finesse, grace and nuance, medium- to full-bodied, with complex pear, fig, hazelnut and melon flavors that gain depth and nuance, ending with a subtle mix of complex flavors.
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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.

KHM119298_2008 Item# 119298