At home pre-dinner, the oldest Aubert (non-magnum) I have in my cellar. Chilled and decanted for about 45 minutes, drank over an hour.
Consistent with prior notes for nose/palate: Deep gold/yellow color. Lush mouthfeel, medium/full bodied.. Nose of pineapple, citrus, lemon. Palate repeats with honey, orange zest, mango, caramel. Oak is integrated, finish is 20-30 seconds. Great secondary flavors..."
This is still hanging in there, I had it wrong on last bottle thinking it would start to fade. Wine is integrated and well balanced, with a rich mouth feel...elegant. Aging gracefully like few CA Chards would, more like a white burgundy.
The decant helps to coax out the subtleties, and be sure to serve only slightly chilled or even room temperature.
Found bottle in back of cellar. I think I drank these too early, as this was the last bottle. Now a monster wine, on a par with Peter Michael Point Rouge, and better than the 07 Chevalier Montrachet that went alongside.
From a pristine bottle, this wine had a light yellow center and clear rims. The medium intensity nose went through several phases. Sometimes it seemed a touch oaky and other times I got next to no oak. After 5 hours of air it showed lemons, pear, apple, and vanilla.
In the mouth, this wine was rich and ripe but backed up by a firm acidity. It had fairly dramatic flavors and excellent length. However, what I appreciated most about it was its balance. This made me feel more confident about its aging potential.
This wine seems a bit more refined and sophisticated than the Ritchie Vineyard of the same year. While drinking, this wine still seemed rather young. I know many tasters feel these wines are at their peak or about to go down hill. However, the color tells me this wine is just coming around. Moreover, the wine got better in the decanter as the hours ticked by. My guess is that it will improve by a couple points over the next 10 years.
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