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Aubert UV-SL Vineyard Chardonnay 2012

Chardonnay from Sonoma County, California
  • RP96
0% ABV
  • JD100
  • RP99
  • RP100
  • JS97
  • RP96
  • RP97
  • WS92
  • WS93
  • WS93
  • WS95
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Winemaker Notes

2012 is one of Aubert's most concentrated and intriguing UV-SL Chardonnays to date. Night harvests and refrigerated trucks were used to ensure the preservation of flavor nuances. Primary fermentation was conducted in barrel and took nearly six months to complete. This long and arduous process results in wines with outstanding freshness, lively aromatics, and telltale nuances that retain site specificity. The 2012 UV-SL Chardonnay was aged in 100% new French oak barrels for 11 months, then carefully racked to tank for three months to clarify and concentrate before being bottle unfined and unfiltered.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
A tour de force in Chardonnay, the 2012 Chardonnay UV-SL was made from an Old Wente clone of Chardonnay. It exhibits copious aromas of mango, pineapple and subtle background wood, a voluptuous texture, beautiful acidity and terrific length and personality. As the wine sits in the glass a structured feel comes forth along with a notion of pears. It should offer delicious drinking over the next decade.
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Aubert

Aubert

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Aubert, 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 County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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.

SSS130518_2012 Item# 130518