David L

9.3

2014 Wayfarer Chardonnay, FORT ROSS-SEAVIEW
PnP - Drinking in a perfect spot right now. For those people that have opened a bottle within a year or so of release(#me too). Open a another bottle soon! IT’S BETTER.
Waves of orchard fruit. Orange rind, apricot, banana foster. Finishing with tangy acidity. Very nicely done Chardonnay. 93+ drink until 2024-at Bali Steak & Seafood Waikiki, Hawaii — 4 days ago

Mark Flesher

9.0

Wine was a touch strange at initial open. Almost tasted flat with a risotto mushroom with Italian sausage and gouda dish. Acidity started peaking though. Hints of peach and pear. Not much nuttiness or caramelized or brioche character here. Dried herbs on the finish. Could this be in a strange place? Possibly. Gonna keep the other one under lock and key for a year or so. — 10 days ago

David L

9.1

16’ Three Sticks Durell Chardonnay. Comes out swinging. Asian pear, lemon oil, key lime, trace of oak throughout the palate. Long lingering tart citrus finish that softens up with a bit of time in the glass. That tells me to wait a bit before opening my next bottle. -at dk Steakhouse Waikiki, Hawaii — 5 days ago

David T

Independent Sommelier/Wine Educator

9.4

This is my first and only 17 of this event and it’s beautiful.

The body is thick, rich, and a shade waxy. Green & golden apple, ripe pineapple, grapefruit with sugar, lemon, lime candy to zest, tropical melons, limestone minerals, grainy chalkiness, sea spray to sea fossils, jasmine, spring flowers and yellow lilies. Round acidity and gorgeous, sexy finish with balance and great length.

Hasn’t been released. Great now but, amazing things ahead for this bottling. — 8 days ago

Mark Flesher

9.1

Tasted with a 2011 McCrea, this one had a lot more on the McCrea but they were both a little strange. The McCrea had a long overly lemon tart finish that was out of balance with the more delicate front and middle. This one had better acid from start to finish. The entry was a bit more tropical but actually rather crisp. Good salinity. Very good weight in the middle. Took about 30 minutes to find its feet though. Really good balance. I think this one has a brighter and more rounded finish than the McCrea and also probably has quite a bit more left in it. Is this in a dumb phase? On decline? Who knows, but I'd drink now. — a day ago

with Dan, Shay and 1 other

David T

Independent Sommelier/Wine Educator

9.3

I normally don’t buy a lot of CA Chardonnay as I prefer White Burgundy. Also, I don’t spend at this price point on a bottle of CA Chardonnay. However, the CIX Vineyard is planted from Montrachet clones. I was curious to see how a Montrachet clone would perform in the hands of a revered Sonoma producer.

While this is an excellent CA Chardonnay, I find the strong structure and heavier (not heavy) wood use not in my wheel house. Especially, at this price point. I like the Davis Estates Chardonnay nearly as much and find the Aubert style in it for $36 member price & $48 non-member price. Night and day in terms of price point but, not so much in terms of quality. However, I will say again, this CIX is better, just not the QPR.

It is also a shade hot on the palate & the back of the throat. We’ll see how the other two bottles evolve in successive 2-3 year increments over this bottle tonight.

The nose reveals; Meyer lemon- curd/meringue, lime candy, green apple, underripe, green melon, notes of kiwi, remembrance of lemon pledge, honey, beeswax, honeycomb, vanilla, light caramel, butter, cream, white spice, touch of white pepper, saline, waxiness, limestone minerals, strong powdery chalkiness, herbaceous notes, spring flowers, jasmine, fruit blossoms, yellow lilies with mixed greens.

The body is quite full, thick & waxy. It’s beautifully elegant over the palate. The structure, tension, length and balance are just starting to ascend. Still needs another 2-3 years to show its better self. But, if you have multiple bottles now is a good time to try one. Meyer lemon- curd/meringue, lime candy, green apple, underripe, green melon, very ripe pineapple, notes of kiwi, hints here & there of white peach, buttered popcorn, as it warms near room temperature, add butterscotch, cream, honey, beeswax, honeycomb, vanilla, light caramel, white spice with heat, touch of white pepper, saline, sea spray to sea fossils, waxiness, grassy notes, dry straw, limestone minerals, strong powdery chalkiness, herbaceous notes, spring flowers, jasmine, fruit blossoms, yellow lilies with mixed greens. The acidity is beautiful...round & phat. The long finish is; rich, lush, ripe, elegant, well balanced and persists for several minutes.

If not for the alcohol heat, it would make 94 with a possible 95-96 down the road.

Photos of; Aubert Vineyard at sunset, the rootstock of the CIX Vineyard, Owner-Winemaker, Mark Aubert and I think the CIX Vineyard but, not positive. — 15 days ago

Mark Flesher

9.3

One of the better Chardonnays on the table. Although I think this one was bested a scosche by a 2015 Aubert Sugar Shack. This is the opinion of one man! I really was not getting much on the nose. Possibly due to my impatience of wanting to try within 5 minutes of cork pop? Potentially. Definitely on the herbal side. Palate of yellow fruit, guava, baked green apples. More to the leaner than full throttle side. Finishing with some stiff oak tannin, this one is going to hang around for a WHILE I believe. I think I'd like to try this in a few more years if I am lucky... — a day ago

with Dan, Bradley and 1 other

Mark Flesher

9.2

Got this wine at a smoking good deal. After trying this with substantial food and aperitif type foods and nothing at all, this wine is more delicate than it seems. Nose is popcorn kernel, Asian pear and honeydew. Body of this wine with rather good acidity throughout. Hints of peach and pear and buttered popcorn with nice salinity. This wine doesn't seem to really hold up to significant fare, yet went very well with Brie cheese and crackers. Interesting to see how it would have gone with buttered popcorn! I think this one might mature over the next couple of years. But not doing bad at all right now. — 3 days ago

David L

9.4

15’ Aubert Ritchie. Best Ritchie I’ve enjoyed from Mark to date. Medium + bodied. Beautifully balanced Chardonnay. White peach, splash of pineapple core, apricot, white toast, sprinkle in a bit of floral spices. 3 favorites from this vineyard are Château Boswell- Arista- Aubert. Cheers. -at BLT Honolulu, Hawaii — 6 days ago

Mark Flesher

9.1

Definitely not sub 90. Does it have that backbone and full throttle complexity of a Marcassin, Peter Michael, Aubert or Kistler chard? No. But, as far as Chardonnay goes this one is a pleaser at the $40 price point. Nose of basil and rosemary and limestone, honey and pear. Entry is rounded up front, entry with surprising acidity. Honey, peach, white wildflowers, honeysuckle, mango. Gets more mineral rich in the middle and finish. Impressive chard. I'd say this can hold 5 to 10 years easily. — 8 days ago