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Aubert UV Vineyard Pinot Noir 2007

Pinot Noir from Sonoma Coast, Sonoma County, California
  • WS96
  • RP95
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Currently Unavailable $165.00
Try the 2008 Vintage 139 97
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Winemaker Notes

Critical Acclaim

WS 96
Wine Spectator

Spicy baked cherry pie, plum and wild berry aromas turn elegant and refined. Full-bodied, but not weighty, allowing the rich flavors to dance on the palate. Ends with a long, lingering finish.

RP 95
The Wine Advocate

The 2007 Pinot Noir UV Vineyard (equal parts Calera and the suitcase Vosne-Romanee clones) smells of damp earth, freshly cut flowers, black raspberries, sweet cherries, and subtle hints of roasted meats and smoke. Deep, rich, full-bodied, concentrated, and moderately tannic, it is more structured than the Reuling Vineyard. It should drink well for 10-12 years.
Rating: 95+

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Aubert

Aubert

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Aubert, , California
Aubert
Owner/winemaker Mark Aubert has had a distinguished winemaking career including a 12 year stint at Peter Michael where he followed Helen Turley. Aubert succeeded Turley again several years later at Colgin Cellars. He has been a winemaking consultant for several prestigious wineries including Sloan, Bryant and Futo. He crafts outstanding vineyard-designate Chardonnays and Pinot Noirs from estate and leased vineyards in the Russian River Valley and Sonoma Coast in a full-blown hedonistic style. The first wines were released with the 2000 vintage. Ulises Valdez is Aubert's vineyard manager. Until 2008, the two Pinot Noirs have been from the Reuling Vineyard and UV Vineyard, both located in the Sonoma Coast AVA. A new estate Chardonnay and Pinot Noir vineyard has been planted adjacent Reuling, 4 acres of Pinot Noir were planted at Ritchie Vineyard in 2008, and 9 acres of Pinot Noir have been planted at a new site high above the town of Occidental. In 2008, there were six different single vineyard Chardonnays and five Pinot Noir wines.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

BOBUVPINOT_2007 Item# 123595

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