We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
Dismiss

Aubert

Sugar Shack Chardonnay

9.69 ratings
-no pro ratings
Napa Valley, California, USA
Chardonnay
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces

Explore related

AubertNapa Valley, CaliforniaChardonnay
Top Notes For
Andy Strand
9.4

Outrageous.

Outrageous.

Jun 22nd, 2019
John Malcolm
9.3

Lemon curd, apricot, honeydew, and creme brûlée. Delicious.

Lemon curd, apricot, honeydew, and creme brûlée. Delicious.

Jul 1st, 2018
Keith Fisher
9.8

Another fantastic Chardonnay from a consistently fantastic producer. At some point you run out of superlatives. Buttered pineapple, long finish. Hard to see how it could be much better.

Another fantastic Chardonnay from a consistently fantastic producer. At some point you run out of superlatives. Buttered pineapple, long finish. Hard to see how it could be much better.

Apr 2nd, 2017
Michael Phillips
9.9

Extraordinary Cali chard hint of butter velvety

Extraordinary Cali chard hint of butter velvety

Aug 21st, 2016
Andrew Benn
9.5

SO much residual sugar
Crisp
Complex
Disparate elements that work beautifully together
Wine group

SO much residual sugar
Crisp
Complex
Disparate elements that work beautifully together
Wine group

Jun 5th, 2015
Kim Jiyoon
9.4

Great aroma of oak. Well balanced acidity. Elegant and wonderful white wine I've ever tasted.

Great aroma of oak. Well balanced acidity. Elegant and wonderful white wine I've ever tasted.

Apr 14th, 2015
Marlen Harrison
9.9

Marlen had this 5 years ago

Marlen had this 5 years ago

Jan 5th, 2019
A Lange
9.6

A had this 6 years ago

A had this 6 years ago

Sep 18th, 2018
Patty
9.3

Patty had this 7 years ago

Patty had this 7 years ago

Apr 1st, 2017