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TN: 2004 Aubert Chardonnay Ritchie Vineyard Last Post 05-21-2008 09:04 AM by Winetex. 5 Replies. | Sort: |
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Paul K.  Grape Fermenter
 Posts: 452
 | | 04-15-2006 06:26 AM |
| Brought this to an Asian fusion restaurant.
Light gold, and very hazy, more so than the Lauren. Seemed to be a bit tight. Lots of citrus fruit (lemon and tangerine) and minerals, with some roasted nuts. Full bodied, almost oily. Nice long finish. | | |
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saut  Barrel Filler
 Posts: 1107
 | | 05-06-2006 12:12 AM |
| Had to try one of these. All the 2004s seem hazy, more so than usual. I will have to let them settle down.
Great yellow color with glint of gold. Incredible intense nose of ripe chardonnay fruit, with hints of other fruits. Incredible balance, although the acidity is not integrated yet, and a real powerhouse. Try again in a year.
Peter Michael au revoir! | | | |
| Rob Kim  Las Vegas, Nevada Grape Fermenter
 Posts: 461
 | | 07-06-2006 02:51 AM |
| I finally could not resist .. tried a bottle over Fourth of July weekend and its was incredible, very alive. The wine was incredibly aromatic and full of tropical/pineapple qualities. The cloudiness is a sight you have to see to believe. Highly recommended. | | | |
| saut  Barrel Filler
 Posts: 1107
 | | 11-19-2006 06:56 AM |
| Wonderful Aubert nose of Chardonnay fruit, oak. A bit disjointed and a touch alcoholic on the palate. Not as cloudy as previous bottles...I think it settled a bit. I will hold another 6 months as maybe this is "closing down".  | | | |
| saut  Barrel Filler
 Posts: 1107
 | | 04-21-2007 12:42 AM |
| Had another bottle last week and it was great...seems to have balanced considerably from the last bottle, and after it warmed in the glass (we drank it over an hour) it had a haunting tangerine component that was just incredible. I will hold my last bottle for another year. 95 ol' saut points.
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| Winetex  Austin, Texas
 Master of Wine
 Posts: 11423
 | | 05-21-2008 09:04 AM |
| Not sure if there is another thread out there or not. This seemed more "sweet" than other Aubert chards. It may have been a food pairing issue but for my palate I'll be drinking the remainder of these short-term. I tend to like my chards with more acid. | | | |
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