Wow - this is still an intense wine. Packed with lemon zest, hazelnut, honey with a hint of smoke, it has great mouthfeel and finish. Some vanilla/oak adds to the mix. Good acidity provides the necessary balance to the long, sweet finish that has a touch of minerality as well.
Not as horrifyingly bad as the Marcassin "chardonnays", though that's really hitting the bottom there. This would be grand vin if you were a termite. Overoaked, fat, clumsy, and greasy, the only saving grace is a bit of sweet fruit, which gets a bit cloying after more than a few sips.
My first bottle from this vintage, so I have no reference point v. earlier bottles. This bottle was superb. There is an alluring nose of honeycomb and butterscotch which gives way to vibrant and multi-faceted flavors on the palate. Perfect acidity to hold it all together. Did not need a decant. Served with just a slight chill, almost room temperature. Unlikely to get any better, but did not seem to be fading. That said, definite risk of holding too much longer based on other notes. Why wait?
What a wine! I am at a loss for words regarding exact tasting notes beyond the oversimplified comment that it tasted, by and large, like an aged CA chard, but I can say this: it baffled me endlessly. I loved it upon opening (beautiful aromas right after the cork came out... my wife's comment on first sip was, "This is a CHARD??"), but it kinda fell apart after an hour or so. Drank half the bottle, refrigerated, then on day 2 it was waaay better than at any previous point. 93 would be the score for its average performance... at its best showing on day 2, 95+, at its worst, 89.
Oaked and intense nose - some minerality and honeyed acacia, buttered notes with a hint of smokiness. On taste medium intensity flavors carry through the notes from the nose. Good finish that has excellent length. I am not sure about my taste for this wine since it clearly tastes like its from california - a bit intense and oaked. I did enjoy it but it is not my usual kind of chardonnay. It matches well with dishes that are intense - had it with a lobster and avocado appetizer.
This wine has been in decline of late in our experience so we have been simply trying to drink our inventory to zero post haste. Wouldn't you know it, this, our last bottle makes a U-turn toward excellence, approaching a performance level we enjoyed in it's youth. Go figure. Wine can be a mystery.
Very well balanced, with banana and exotic spice most prominent, classic cream and butterscotch prevalent but not overpowering. Tannins perfect, great long finish, oak not overpowering like Aubert sometimes is. I'm rarely this happy with a wine. Maybe one year left, better to drink now and enjoy the back end of its peak.
15.3% alcohol. same wine was corked last night, so opened another to take it's true temperature. super ripe + toasted oak = a wine i liked better in it's true youth. not actually offensive, and possesses enough aubert characteristics to please on a general level. however, we drink so much chard that nuances make a difference. i'd recommend drinking up, despite the plethora of CT! high scores. in my humble, but correct opinion, this is past prime. still, better than most domestic crap at half speed.
Popped and poured. Had thrown a reasonable amount of sediment; wine slightly cloudy but light gold. Lemon and citrus on the nose initially; on the palate quite full, but not at all sweet, with a sour/saline finish, which is quite unusual. This softens quite rapidly in the glass and the finish integrates, although it still has a sour quality, which eventually fades away; becomes a lovely wine.
Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): Rich pear, yellow fruit. Tropical coconut, cotton, pineapple. Light smoke, cotton and yellow flowers. The palate shows nice viscosity with a honey vanilla play on the finish. There is a nice chalky (agreed) minerality that adds finesse, focus and balance. So much butter and oak on the nose though - gotta like that style to enjoy this juice to its fullest. Big screaming Cali Chard.
Ripe, tropical, and lush. Pineapple and mango-type fruits that clearly push the ripeness boundary, but which manage to be held in check by a tense, firm structure in a great balancing act (though one gets the feeling it could tip to either side at any moment). Very nice.
Super duper ripe, and, as with many super duper ripe Chards with a few years in the bottle, starting to slide down the backside of whatever "over the top" takes you over. Reasonably pleasant, if heavy, mouthfeel and exotic spice, but this tastes to me more like wood and old ripe fruit than good wine. Got some points for lingering intensity of flavor. I think this style of wine needs to be consumed younger.
A kaléidoscope of flavors from citrus to quince to green apple to oaky vanilla to hints of caramel, with perfect balance and weight. Decanted off the sediment, so clear throughout. Purest flavors, really a treat and needs to stand on its own as a work of art, rather than a complement to food. Although, it was perfect with scallops in champagne cream. This has a minerality and crispness that bring all of these flavors into focus. Lasted for an hour, but then seemed to get a bit muddled. Drink or hold, if well stored.
Why do I only have one bottle of this? jbro's note captures many of the flavors and smells. There is something luxurious without being sweet. Wonderful. Definitely CA, not France, but carried off in the best possible way.
This stuff is the real deal. Kudos to Mark Aubert. The nose is pear, honey, citrus, blended together so that it is FRESH. In the glass it is light gold, slightly cloudy and has legs like a syrah--it coats like motor oil. It's oily and unctuous on the palate, with dull citrus, honey and balanced acidity. I don't find the oak to be particularly obtrusive. The finish is among the longest I can remember in either a white or a red--when did a white take five minutes to clear the palate? I couldn't and wouldn't want to drink this every night, but if I could have it once a week I would be in Valhalla.
The Quarry Vineyard has probably been my favorite Aubert wine. I read the reviews of the Ritchie and Lauren Vineyards and they are always rated higher which simply means you have to find a reviewer that likes what you like and tastes the way you taste - I am often amused by the simile in describing tastes that wines offer and the one that often pops up in white wines and chardonnay in particular is " stones" or " wet stones " - who do you know who puts stones in their mouth to taste and what do they taste like? My wife and I and our grand daughter went to one of those fish shacks that dot the Maine coast here in season and had our fried clams,fried haddock,french fries and fried onions tonight and a bottle of Aubert. The wine had a great nose, was seamless on the palate and had a great finish and went great with all that greasy seafood and tasted f@^*ing great - It is no surprise that Peter Michael will no longer sell Mark Aubert grapes as his wine has been much better than the Peter Michael wine from the same vineyard. This an overly verbose way to say I really,really like the wine and will miss it in the mailing list offering.
I'm increasingly convinced that Auberts Chards just need some bottle age. Young I have found them too rich and dense. This one, however, was almost there with much less baby fat and a leaner and more mineral expression. It's still a bit too rich for my palate but I can see where it's going and I believe that in another year or two this goes from being simply outstanding to extraordinary. 95+.
In the glass a slightly cloudy golden hued wine offering a nose of pineapple,citrus and faint oak intermixed with wet stones - In the mouth a full flavored wine offerring lemon curd,good acidity,pineapple, butterscotch without sweetness and a midpalate that seems to take over and accentuate those flavors and continues into a nice finish. That mid palate created for me a somewhat disjointed experience - Most Auberts I have had were similar in nose and taste but were seamless - this one was a little different - not bad but different.
It wasn't until a day after opening, as the wine came into focus, that it really showed its greatness. It was such a powerful and rich wine, but it needed air and time. Upon initial exposure, it was very tight and not so giving. The nose was subtle of wet stone and pineapple, mostly the oak dominated. The color was a bit green and murky. As time moved, the wine bloomed and became balanced, long, and elegant. These wines are so intellectually challenging. Sometimes I want to hate them for their heavy, clunky, blowziness, but then they metamorph into something utterly sublime. Fundamentally, I love them. They aren't cheap, and I wish I could afford more, but there's certainly no doubting their greatness.
Beautiful nose of spicy cinamin, browned butter and wet stones. Deeply rich and complex and maintains a freshness of acidity to balance it out. Very ripe fruit flavors of sweet lemons, pears and browned butter. Finishes concentrated with good intensity and complexity. This is perhaps Aubert's best bottling and like all Aubert chards, should be drunk young. A very Burgundian style of Cali chard that's just mouth-watering and delicious.
Aubert Tasting and Dinner (My home - Chicago IL): Green apple and fresh pear aromas with modest spice and some new oak that still stands out. Ripe fruit and concentration on palate, with good minerality and acidity from middle to long finish.
not as expressive as my last bottle. i wanted to open another 05 after the napa valley reserve dinner where we had a lauren from magnum. that seemed tight and over acidified to me, but this quarry is solid, if not a bit subdued.
Christmas Dinner - 2007: A big and pleasant contrast to The Ritchie. As always, The Quarry has that stoney quality. On this night I certainly found this more interesting and it is the most I have enjoyed an 05. Still I would not touch another bottle a few years. The texture is more oily but the body is lighter. Still not delicate but I like this wine shows lots of minerals but still has nicely balanced fruit. Hopefully with time some of the oak will subside.
Very penetrating nose of tangy minerals and orange fruit; rich mouth of spice and fruit - lot of papaya with some pear, grapefruit and other orange fruit; lingering length with good persistence. Good balance with excellent sense of lighty etherealness. Very nice drink.