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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 93 pts. in 124 notes) - hiding notes with no text | | | Tasted by nigelz on 5/22/2021: This was drinking great. Upon opening it has a beautiful bouquet and had a multi-dimensional rhubarb scent and taste and then smoothed into a strawberry spice on the U-V. Wine is solid and drinking window is wide open
Way better than the dead 06 Aubert Ritchie. (1725 views) | | | Tasted by ChristyLeighNY on 3/21/2019: Still a beautiful wine, but just past peak, on the way down (2357 views) | | | Tasted by mflesh on 12/28/2018 & rated 94 points: Pours with medium density. Cherry jolly rancher nose. Candied cherry front that has a hint of anise and cola. Middle is darker fruit for sure. Finishes with good acidity and very round. QUITE lovely. Not over the top. NOT in the gutter. The structure on this one is massive. Gotta love it! This will hold another 5 years but it is in such a great place right now, why wait? (2397 views) | | | Tasted by Amerique on 11/3/2018 & rated 92 points: Delicious pure strawberry fruit, soft and mellow, slightly hot, excellent structure, ample finish, lacked depth and complexity of flavors, not worth the price of $125 at release (2262 views) | | | Tasted by Naplesgolfer on 4/11/2018 & rated 91 points: with 2 hours air these we nice but not wow. Others enjoyed more than me. (2768 views) | | | Tasted by Hebrew Hammer on 8/5/2017 & rated 94 points: - Garnet color. (2513 views) | | | Tasted by bobvictor on 2/26/2017 & rated 91 points: Translucent red in color and clear at the rim. Faint alkaline scent. Light red fruit, cola, a little spice and a bit too sweet to taste. Sweetness persist through the finish. (2435 views) | | | Tasted by Amerique on 2/4/2017 & rated 91 points: Previous tasting notes apply. Given its heritage, this was disappointing wine. (2301 views) | | | Tasted by mye on 4/4/2016: Stood out as clearly new world in a sea of burgs..
Restrained but plenty of fruit. Nose was a bit reticent.
I think a few more years and this is quite the delish drink (3732 views) | | | Tasted by ginfizz on 2/21/2016 & rated 92 points: Dark fruit, high toned touch of acetylene that blew off with air. Nice complex aged mouthful. (3195 views) | | | Tasted by Screameagle on 5/24/2015 & rated 92 points: The Aubert pinots for me have been hit or miss. This one really drank well and seems to be in its prime. Lovely wine for Joan's birthday. (4213 views) | | | Tasted by Amerique on 1/10/2015 & rated 92 points: Medium-bodied dark strawberry fruit, excellent structure, still very tight and restrained, slight cola flavors, medium finish, lacked earthiness and complexity of flavors, somewhat straight forward pinot, maybe a bit thin due to high alcohol, but wine wasn't hot, very expensive (4161 views) | | | Tasted by MayValley on 10/31/2014 & rated 94 points: Nose of strawberries, red currants, a hint of oak and some earthy/dusty aromas.
The palate is full bodied for a pinot noir with silky red fruit and a silky mouthfeel. Some rosted spices. Not a lot of tannins. This wine is in a perfect spot and i'm not sure it will get any better. (4657 views) | | | Tasted by plitton on 9/5/2014 & rated 93 points: Paired nicely with Old Bay-seasoned blue crabs. (3956 views) | | | Tasted by wconnolly on 6/22/2014 & rated 90 points: Quite elegant. Nicely balanced. An interesting middle ground between the very floral burgundy tradition and some of the more smoky CA Pinot Noir that I prefer. More fruit than floral on the nose. Some acidity still left and quite perfumey. Bright, light fruit forward. (4153 views) | | | Tasted by jbouchy on 6/1/2014 & rated 91 points: Big brooding Pinot. Red fruits, granite in the mid-palate with a solid finish. The wine was quite hot and not ideally balanced although I still enjoyed it. Enjoyed with a pork tenderloin and duck multi course meal. (3758 views) | | | Tasted by dgoerisch on 5/29/2014 & rated 92 points: This was a controversial wine. Some liked it, some didn't. I liked it for what it is. Nobody will ever confuse this with burgundy, but that's not the point. This is a big, well made California pinot with sweet red fruit (strawberries and raspberries) and fairly heavy oak. A long finish. I did not find this to be disjointed or hot, particularly since the listed alcohol is 15.8%. No signs of decline. I'll drink my remaining bottles over the next three to five years. (3527 views) | | | Tasted by Edclr on 4/19/2014 & rated 85 points: I read both Tanzer and Burghound before serving this last night…hard to believe they were talking about the same wine. One gave it 82, the other 94…Anyway, I tend to agree with Burghound…not a well put together wine. Very disjointed, awkward, big hearty wine that hardly tasted like Pinot. Got one bottle left - not sure what to do with it. Cook? (3350 views) | | | Tasted by CMCLR on 3/22/2014 & rated 80 points: Heat, green note, lacking balance (3268 views) | | | Tasted by wdb001 on 2/20/2014 & rated 93 points: These are really improving with bottle age. Medium bodied with ruby red color. Notes of cherry and that earthy Pinot funk. Nice finish. Really enjoyed this bottle. (3119 views) | | | Tasted by rwstorer on 7/14/2013 & rated 93 points: Getting better with age. Similar note to previous (3961 views) | | | Tasted by rosenst1 on 3/8/2013 & rated 80 points: Decanted. Hot and uninteresting; out of balance. (4528 views) | | | Tasted by Screameagle on 1/13/2013 & rated 88 points: Certainly not a "wow" wine for me. I'm not a fan of the 2006 pinots and this one is no exception. Definitely not a QPR wine that's for sure. (4670 views) | | | Tasted by Chaz Bham on 12/12/2012: Alcohol, alcohol, and more alcohol. After 6 hours, it's not any better, just alcohol with oak peeking through. Just a ghastly, disjointed mess. During this regrettable era in California, high alcohol, extreme ripeness, and massive oak were all the rage, and oh, how unkind the years have been. What am I missing here? I have several bottles left, and now I teeter between depression and anger at having purchased this. (4862 views) | | | Tasted by Elkcims on 12/10/2012 & rated 94 points: Spicy, exotic, big bold style. Drinking beautifully right now. (4810 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2009, Issue #36
(Aubert Wines Pinot Noir UV Villages Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2008, IWC Issue #138
(Aubert Wines Pinot Noir UV Vineyard Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/26/2009)
(Aubert Pinot Noir UV Vineyard) Medium cherry red color; nice tart red fruit, mineral and sandalwood oak nose; oak, oak, ripe candied cherry and cinnamon palate; short-medium finish 87 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Aubert Producer website2006 Aubert Pinot Noir UV VineyardAubert Fall 2008 Tasting Notes
We are excited to be releasing our third vintage of this profoundly pure expression of Pinot Noir- the 2006 UV Vineyard Sonoma Coast Pinot Noir. Our 2006 UV Pinot Noir offers up the single vineyard style that Aubert strives for- powerful and distinctive terroir, enhanced vineyard expressions, rich color and complex aromatics.
In general, the 2006 vintage can be summarized as a cool growing year with normal-smallish yields in the Pinot Noir vineyards. At UV, we once again achieved high intensity and a semmingly high natural acid balance, which has much to do with the cooler weather patterns at the end of the growing season.
The UV Pinot Noir vineyard was born out of the hard work of Ulises Valdez (UV) and Aubert collaborating together to create a single vineyard site so unique that it has few rivals. The UV Pinot Noir is located in the heart of the Sonoma Coast appellation and is juxtaposed to other Aubert vineyards sites (Lauren and Reuling). Our blocks at UV Vineyard were planted on some of the rarest soil types called "Sebastopol Clays". We have utilized our favorite clonal selection of Pinot Noir and grafted it to low vigor rootings, resulting in a wine's possession of all underpinnings of quality which Aubert can build on for the future.
Brilliant clarity, medium red and youthful color saturation. I want everyone to take notice how clear and healthy our wine is. Initially, soil driven aromas of wet clay-earthen notes are prevalent. Perfumed aromatics akin to fresh strawberries are also in the aromatic profile. Then more complex secondary notes of black tea leaves and soy sauce emerge with airing. The unique clay nature of the soils is exhibited in this wine's wonderful organic aromatics and brilliant acidity. Suggested drinking window is now till 2012. Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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