“Perfectly rounded” was what first came to mind when I drank this. Rich and opulent, yet incredibly seamless. Even in its youth, the mealy and creamy vanilla oak character did not feel out of place, especially against the preserve-like fruits ranging from lemons to apricots. Expectedly long with a dense glycerol-like texture, savoury finish, and energising acidity. Not typically a style that I’d rave about, but credit where credit’s due, the concentration, texture, and oak quality were all remarkable. CW even went so far to say that it was Monty-like, and I’m certain he isn’t the first nor last person to make such a claim. However, we too noted that the warmth and lack of verticality in structure was a dead giveaway of its Napa origin. A contemplative wine of great presence at this point, but probably needs another decade or more to be truly digestible. — 19 days ago
Always delightful, and certainly drinking well in the current window. Poured a little cooler than the Kongsgaard, and also benefitted from approaching room temperature. While slightly edged out by the 13 Kong in my opinion tonight, still a beautiful benchmark Aubert wine. — 3 years ago
Onto something we love after the Kongsgaard palate burn.
Never disappoints, consistent, rich, ripe deep red fruits with just the right amount of minerality & chalkiness.
Some acid to pair with vinaigrette salad.
Photos of, the House of Ruinart, painting of Founder Dom Thierry Ruinart, their caves & Grand Cru Vineyards. — 2 years ago
Arietta Wines lunch with owner Fritz. We were able to taste through some current releases as well as some reserve wines Fritz brought with him personally. A treat to enjoy these Andy Erickson wines!
Definitely the most fun wine on the table. Merlot and Syrah blend. I believe this is around the time John Kongsgaard was leaving and Andy Erickson was arriving. Quite wild, and both sweet and savory. Black cherry tart, peppercorn crusted rhubarb, red licorice, and a sweet smoke to the nose. Tangy red fruits, espresso and cocoa bits on the palate with a finish that shows tea leaf and fig. Delicious! — 3 years ago
Very ripe and a touch medicinal but overall a good wine — 4 years ago
16’Arista UV-EL Diablo Chardonnay. What makes these wines so absolutely fantastic since 2013...to me it is obvious, Matt has turned this winery around. If you like a hammer style Chardonnay such as Kongsgaard/Morlet/Peter Michael. This is not necessarily your wine.
Chardonnay that’s not heavily coded by let’s say vanilla Bean “You guess it”Elegance/finesse/balanced & ￼CLASSY. Unlike his Ferren Wines (Love them)this has slightly less punch. Highly recommend. — 3 years ago
4th Friday of the month means another monthly Classic happy hour! Great wines, great people.
This was my contribution last night. One of the more profound Cali chards I’ve come across. Powerhouse! The richness and front palate power is very similar to Kongsgaard. Viscous. The notes are honeyed, but not lean...not even compared to the Aubert that was on the table with it. Not overly buttery, more just high quality chard that commands your attention. Mexican vanilla, toasted almonds, and honeyed brioche. The finish goes on forever...lots of cashew, melon, and coconut shell. No stone/tropical fruits here. An absolutely KILLER bottle, @Martin G Rivard , thank you for the intro here! — 4 years ago
This was tasted alongside a 2010 Kongsgaard Judge Chard, and it just had a lot more going on. While, to me, the Judge had a lot of very nice acidity and perhaps it was just a little bit 'younger' than the Lauren, it's not everyday that someone decides to open up a 2010 Lauren Aubert Chard and someone ELSE decides to open up a 2010 Kongsgaard Judge Chard! This to me was the WOTN for white wines. Easily beat out a 2011 Peter Michael Chard. This one has so many things going on. Nose of peach, asian pear, baking spices. The entry has a nutty and a mineral-rich character yet also has a lot of verbose fruit that just keeps going and going. At 8 years of age, this 2010 Aubert is SINGING, and I don't expect that to change. Finished with some limestone grit, then some obtuse fruit. Damn, what a chard! — 4 years ago