2022 Aubert "Eastside Vineyard" Russian River Valley Chardonnay

“Intense aromas of apples, green tea leaf oil and cooked apple. Full-bodied yet so reserved and intense, with a tight palate and a long, long finish. The concentration is phenomenal, but it’s framed by near perfect phenolics. Tightly wound and weightless. So spicy at the end. Reminiscent of Montrachet. Grand cru quality. Goes on for minutes. This is fantastic now to understand it’s potential but will be even better in years to come.” (06/2024)

“The 2022 Eastside Chardonnay was tasted as a barrel sample. Notes of chalk and crushed rocks open out to a core of ripe pears, yellow apples, and white pepper plus a hint of marzipan. The full-bodied palate has super tension with a silky texture framing the tight-knit apple and pear layers, finishing long and chalky. This comes from a warmer site, in Russian River, usually the second to be picked (after Sugar Shack). It is planted to the Montrachet clone on very rocky, gravelly soils, where the vines really struggle. Sometimes the pH comes in at 3.15 here, which is very low for the level of ripeness. Around 1,000 cases will be made. (LPB)” (09/2023)

“Scents of toasted hazelnuts, crushed stone, pear and tangerine appear on the nose of the 2022 Chardonnay Eastside, from a chert-rich Windsor vineyard planted in 2006 to a Montrachet selection. It's full-bodied, generous and plush without being weighty, then intense and crisp on the lemon-lime finish, with echoes reminiscent of white pepper and ginger. Matured in 68% new heavy-toast French oak, it has absorbed those flavors admirably. (JC)” (07/2024)

“The 2022 Chardonnay Eastside Vineyard is a complex, racy wine. Oily and viscous, with a touch of reduction, the Eastside is a wonderfully complex, layered wine. Lemon confit, white flowers, mint, ripe pear and a kiss of French oak abound. This is a stellar Chardonnay from Mark Aubert. (AG)” (05/2024)

“Lush, complex and stylish, with notes of quince, grilled pineapple, peach preserves, lemon blossoms, toasted and salted hazelnut, marmalade, cardamom and preserved ginger, plus a fresh thread of acidity that weaves in and out. (MW)” (03/2025)