CIX Chardonnay 2024 Aubert

Tasting Note CIX Chardonnay 2024

It offers aromas of ripe fruit and citrus, with hints of toast and nuts from the oak, underpinned by chalky and earthy notes. On the palate, CIX Chardonnay 2024 is rich and creamy, yet natural acidity flows distinctly through the mid-palate, preventing the wine from becoming monotonous. It leaves a long, saline finish. Thanks to its rich flavor profile, it's enjoyable even when young, but considering its structure, it's best enjoyed after some aging.

Grape Varieties

Single Grape Variety, Single Vineyard:

Chardonnay, the only variety in CIX

The key here is the neutrality of Chardonnay. Because this variety fully absorbs the soil and cool-climate characteristics, the vineyard's characteristics are fully expressed through ripe fruit and firm natural acidity.

Cellaring Potential

It is best enjoyed by 2040. Serve at 10-13°C. Serving it any colder than this will cause the texture to disappear. Decanting is not necessary, but it is best served in a large glass. As it ages, you will notice notes of nuts and honey.

About Aubert

In a valley where Cabernet Sauvignon rules, Mark Aubert went the other way. Chardonnay is the reason the winery exists, and most of the fruit comes from Sonoma County rather than Napa, because that is where California's best Chardonnay sites sit. Lauren, planted in 2000 and named after his daughter, covers roughly 3.2 hectares, small enough to walk in an afternoon. Sugar Shack sits in Napa, Larry Hyde and Sons in Carneros, and the Sonoma Coast feeds several bottlings including CIX. Pinot Noir gets the same care, though it stays a small share of production. Style is not shy: clear oak, rich texture, alcohol that can reach 15%. But every vineyard is kept separate and bottled on its own, Burgundy logic applied to California ripeness. Aubert built all this without corporate backing, and demand outruns the tiny volumes.

Terroir & Climate

The soil of Goldridge defines the character of CIX. This soil lends Chardonnay a broad range of flavors and richness without heaviness. This vineyard itself is relatively cool and late-ripening, situated on the slopes of Sonoma Coast alongside Aubert's Lauren and Park Avenue vineyards. Fog rolling in from the Pacific and cool nighttime temperatures slow down the entire process. This is precisely the source of the sweet, earthy minerality felt in the finish, and it is also why the acidity is so well-preserved.

Winemaking

Aubert bottles CIX Chardonnay in a slightly cloudy state. By avoiding excessive filtration or the removal of components, the texture is even more exceptional. Here, timing is what determines quality. Harvesting, pressing, and winemaking operations proceed according to a schedule that Mark Aubert adheres to almost down to the minute. This is because, with well-ripened grapes like those used in Chardonnay, acidity drops sharply the moment you hesitate. The oak aroma is distinctly noticeable, and the matured flavors can also push the alcohol content to nearly 15%.

Food Pairing

The rich flavor and high acidity combine to open up a wide range of pairing possibilities. Recommended pairings:

• Butter-poached lobster, the classic match for the wine's weight
• Roast chicken with cream sauce and tarragon
• Dungeness crab, plain, with lemon
• Aged Comté: Dishes featuring a blend of nutty and oaky flavors

The wine's acidity is a perfcet partner for the richness of the food, while its full body provides excellent support.