I received an e-mail this morning that the Aubert mailer is about to go out (Jan 31).  This is for their 06 Chard's.

I don't know what the allocations will look like, but mine will be available at cost.  Winetoomuch......you out there?

Chris

Based on the lack of Quarry and Rueling bottlings in '06, allocations will no doubt be smaller....

from the email:

Dear Friends of Aubert,

Our Spring 2008 wine allocations will be sent to you via e-mail and in the form of a mailed card on Thursday, January 31, 2008. Both notifications will include your User ID and Password needed for ordering on our secure website. We have replaced our previous multi-page mailers with this new single card. You may access all allocations, tasting notes and ordering information on our website.

This release is exclusively for our 2006 Chardonnays.

We appreciate and thank you for your interest in our wines.

Warmest regards,

Mark & Teresa Aubert

You don't like Aubert?

I, for one, like Aubert. I do not, however, enjoy the price hikes over the last 2 years (I don't like Kistler's price hikes either).
$80 plus double shipping pretty much causes me to start looking elsewhere.

I'll be in for everything offered. Love Aubert wines. I hope they don't hike prices too much.

Price hikes?  Don't those pesky vintners know there is a recession on?

Buying everything offered.

I don't care for their Chards.  I love their Pinot....so I want somebody to buy the Chard from me so I can continue to buy the Pinot.

The Chards are overoaked bombs.....just like the majority of California Chards...at least for my taste.  Just like Kistler.  I'm kinda glad I don't have a passion for $60-$70 oakey/buttery Chards......my palate actually helps me save money for once!  I can buy excellent white burg for that much!

Chris

That is very reasonable. I assume that you have no trouble unloading the Chards.

My wife and I really like Kistler and Aubert, but I have to admit that I have very little to no experience with burgs so maybe I should expand out. It would certainly save me some money if I could cut the Kistler Chard habit.

Alas, a white burg habit can get pretty expensive.

-Al

Most white burg lovers that I know aren't huge white burg buyers anymore.  There is absolutely no guarantee that the source of the premature oxidation problem has been identified (theories abound) or addressed.

Well, I do admit that the white burgs are quite hit and miss.  I've never seen so much bottle variation as I have from white burgs....but an occasional killer deal can be had if you are willing to try a bunch of them.  I've run across some $20 white burgs that were just stunning!  Of course, my palate loves the minerality (and lack of oak) of the white burgs, which is so rare to find in California chard.

Sorry for the thread drift.  I'll post my Aubert allocations when they come out!

Chris

Is R8der's comment accurate that Aubert Chards are "overoaked bombs"? I bought a bunch of their Chards with the last 2 releases but haven't had a chance to try any yet (no time!). I hadn't heard this descriptor from other posts so I'm just curious if this is their defining characteristic. Thanks in advance.

Well everyone's palate is different. I almost fall towards R8der's thought in that I find they have A LOT of new French oak to them. I also find them over the top and hot most of the time. The one thing I do love about them is that they usually are not shy on acid, and I am a acid freak!! I personally dropped them after the 2001 vintage because of the oak and balance issue. Just like QC, I hope the wines flesh out and prove my initial reaction to them wrong, but my money is better spent.

Kimber, palettes differ, but I do not find Auberts to be unbalanced or overoaked bombs in the least.  That said, no one would ever mistake them for a white burg.  I am pretty much down to Aubert and Varner for California Chardonnays.Â

I'm an acid freak as well....but the oak kills it for me.  Alohaj....you must love the Rochioli SB!  You must try the Spot On Pinot Blanc as well....talk about acid yumminess!

Please don't be alarmed by my descriptor....I am very averse to oak.....so my "overoaked" is the common mans "sublte hints of oak".  Still, I do like a touch of oak in my wine....it's not like I hate even the slightest hint.  I'm not a huge fan of wines made in stainless steel only....so I have to find that middle ground.

Chris

First let me say...  Chris...  I luv you man!  You know that!

Now... apparantly unlike Chris...  I love oaky, buttery, over-the-top CA Chardonnay bombs.Â

I really think that saying that Aubert Chards (or for that fact any Chard) is an overoaked bomb isn't a fair statement.  Whose to say that something has "too much" of anything.  I personally think that the amount of oak that Aubert uses makes an absolute wonderful wine.  And if it is a bomb just makes it all the more enjoyable.

I also love un-oaked Chards and the Chards that are called White Burgundy.  There are some that one might not enjoy as much as another but don't insinuate that because you don't like the method used to make a particular wine dooms it to being bad (I know; you didn't say that).  And Lord knows there are many many very,very oaky Burgundy bombs out there.  Some of them IMO are really good.

Example:  There are several CA Chards (Hubert is one) that are 100% made in stainless steel and I love them AND there are others (Melville Inox is one) that I don't like at all.Â

So please don't take any of the comments in this thread as a criticism of how "good" Aubert (or any wine) is.Â

I do know that the last thing R8der will say is that big oaky bombs are bad wines.  He really doesn't mean to intimate that.  I know that many wines from one of his favorite producers are considered by many to be some of the worst oak bombs out there and the two of us fight that battle together all the time.

I did say, in the same sentence where I called them overoaked bombs,"for my taste". We agree that Aubert Chards have a lot of oak.....right?

My point is if you aren't a fan of oaky chards, then you won't care for these. If you are a fan (and there are many who are....actually they are in the majority it appears)...then buy my allocation from me at cost!

As for the other producer you are speaking of, the wines are big enough to overcome any oak influence they happen to have, and it integrates very well with the finished product.  I do like oak when it is well integrated.

This is not to say Aubert Chards don't have well integrated oak....they just don't "for my taste".

Chris