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Aubert Larry Hyde & Sons Chardonnay 2017
98 points - limited Limited new release from cult Chardonnay producer Mark Aubert. 98 Points Robert Parker: "A barrel sample (aging in about 70% new oak), the 2017 Chardonnay Larry Hyde and Sons Vineyard opens with a gloriously gregarious, exotically scented nose of gingerbread and lemongrass with a core of pineapple, green guava and mango plus a hint of honeycomb. The palate is big, rich, super opulent and sexy with fantastic texture, concentration and seamless freshness, finishing long... ...Mark Aubert continues to set the bar incredibly high for the world-class quality of his Burgundian-styled, remarkable Chardonnays, which come from relatively cool sites spread from Rutherford in Napa Valley to the far reaches of the Sonoma Coast. As I indicated last year, Aubert is at the top of his game, and it is hard to believe any Chardonnay winemaker in the world is turning out a half-dozen Chardonnays at this qualitative level year in and year out. He has had an incredible run of great success, after being mentored by none other than the reclusive and supremely talented Helen Turley when he took over the winemaking job at Peter Michael, then proceeded on to impressive sojourns at Colgin Estate as well as Tom Futo’s winery in Oakville."
Ratings on Delectable
Shay A 
These brutal TX summers can make it difficult to crave heavy meals, so some sort of grazing board with lots of options is definitely ideal. A quick note: Even for me, opening Aubert this young is usually something I don’t even consider (aside from their Hudson). After enjoying some other 2017s that someone opened earlier this week, I was surprised at how open they were. I believe the vintage gives these wines more opulent and early enjoyment than normal. As always, I believe this to be Aubert’s most acid driven wine. Almost spritz like. Aromatically it is a mix of bright citrus, honeysuckle, honey roasted cashews and lemon confit. On the palate, the entry shows strong acidity before it fades away. Lemon cream, ginger, copious amounts of tropical fruit and a somewhat surprising kiss of mineral/limestone. Aubert’s entire lineup is among the best, but this is normally towards the back of the pack for my taste profile (which means it’s still among the best Cali chards, in my opinion).
These brutal TX summers can make it difficult to crave heavy meals, so some sort of grazing board with lots of options is definitely ideal. A quick note: Even for me, opening Aubert this young is usually something I don’t even consider (aside from their Hudson). After enjoying some other 2017s that someone opened earlier this week, I was surprised at how open they were. I believe the vintage gives these wines more opulent and early enjoyment than normal. As always, I believe this to be Aubert’s most acid driven wine. Almost spritz like. Aromatically it is a mix of bright citrus, honeysuckle, honey roasted cashews and lemon confit. On the palate, the entry shows strong acidity before it fades away. Lemon cream, ginger, copious amounts of tropical fruit and a somewhat surprising kiss of mineral/limestone. Aubert’s entire lineup is among the best, but this is normally towards the back of the pack for my taste profile (which means it’s still among the best Cali chards, in my opinion).
9.3
Allison Lyzenga
Medium lemon-green; medium plus intensity aromas of lemon curd, white peach, pineapple custard, organic earth, funk; dry, medium acid, medium alcohol, medium plus body, medium plus intensity flavors of lemon curd, underripe stone fruit, funk, organic earth, pineapple custard; long finish, concentrated flavors, complex fruit and creamy texture, outstanding
Medium lemon-green; medium plus intensity aromas of lemon curd, white peach, pineapple custard, organic earth, funk; dry, medium acid, medium alcohol, medium plus body, medium plus intensity flavors of lemon curd, underripe stone fruit, funk, organic earth, pineapple custard; long finish, concentrated flavors, complex fruit and creamy texture, outstanding
9.3
Joe Flo
Dr. Crane dinner wine tasting starter.
Dr. Crane dinner wine tasting starter.
9.5
Ed Chin
Solid bottle, I seem to enjoy this style less and less.
Solid bottle, I seem to enjoy this style less and less.
9.1
Tom Garland
Double decant and pour(little cloudy sediment). A wonderful light gold color. On the nose: lemon, pineapple, grapefruit, floral, and a pop of vanilla. Taste: smooth, creamy, good acidity medium plus body wine with lemon, minerals, pineapple, orange peel, and a stoney pear finish. Nice start to the weekend!! Cheers!
Double decant and pour(little cloudy sediment). A wonderful light gold color. On the nose: lemon, pineapple, grapefruit, floral, and a pop of vanilla. Taste: smooth, creamy, good acidity medium plus body wine with lemon, minerals, pineapple, orange peel, and a stoney pear finish. Nice start to the weekend!! Cheers!
9.3
Shana B
Bring on 40
Bring on 40
10Mark Flesher
Infanticide. Tasty, tasty infanticide. Even though the acidity here was huge, and this wine was tightly coiled, you can tell a sign of excellent things to come. The nose is dried herb, Asian pear, mango. Entry is acidic, salinity, herbal, limestone. Fruit showed in the middle after the tongue stopped burning. Pear, kiwi, guava. Finishes rather restricted. Good balance. Structure is there. This needs about 2 years in bottle but I recorked the second half to slow ox.... Day 2: ... :Shock: now I think I'm gonna do the Mollydooker shake and slow ox to all of these younger Aubert. What a difference. Nose is much more tropical. Dense. Notes were pretty much the same, but very present. Acidity in check. Wonderful finish. Hint of oak in the finish. Glad I saved 2/3 of the wine for day 2! Now I see why they recommend double decanting! And I would add a 24 hour slow ox to that!
Infanticide. Tasty, tasty infanticide. Even though the acidity here was huge, and this wine was tightly coiled, you can tell a sign of excellent things to come. The nose is dried herb, Asian pear, mango. Entry is acidic, salinity, herbal, limestone. Fruit showed in the middle after the tongue stopped burning. Pear, kiwi, guava. Finishes rather restricted. Good balance. Structure is there. This needs about 2 years in bottle but I recorked the second half to slow ox.... Day 2: ... :Shock: now I think I'm gonna do the Mollydooker shake and slow ox to all of these younger Aubert. What a difference. Nose is much more tropical. Dense. Notes were pretty much the same, but very present. Acidity in check. Wonderful finish. Hint of oak in the finish. Glad I saved 2/3 of the wine for day 2! Now I see why they recommend double decanting! And I would add a 24 hour slow ox to that!
9.3
John B
I know, I know. Infanticide. But I’ve been on the list for 5 years, and my first shipment came in Wednesday. Plus, it’s been aging since then. Really wonderful. So much texture. Great balance of fruit, acidity and oak.
I know, I know. Infanticide. But I’ve been on the list for 5 years, and my first shipment came in Wednesday. Plus, it’s been aging since then. Really wonderful. So much texture. Great balance of fruit, acidity and oak.
9.3
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