Aubert Larry Hyde & Sons Chardonnay 2017

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).

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

Ed Chin

Solid bottle, I seem to enjoy this style less and less.

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!

Shana B

Bring on 40

Mark 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!

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.