I found another little gem in the valley. While visiting my friends at Caldwell (Rocket Science), I drove past a small vineyard, and asked John about it… He told me, it is a new venture called Aubry. So I contacted the owner and the rest as they say is history. Very proud to have this wine into my portfolio. Saldy, only 100 cases were produced of this great new Cabernet, that I would say is could be reminiscent of some old-world Bordeaux (…13% alcohol).
About the vigneron: Aubry wines are singularly farmed and made by Dylan Lundstrom. Since 2010, Dylan has worked, traveled and studied the wine industry. Completing a Master of Viticulture and Enology in France and working with winegrowers throughout France's Bordeaux, Burgundy, Rhone and Loire valley he landed in Napa Valley to complete thesis work with Napa's top consulting firm. His work in Napa centered on the most prestigious vineyards (Dana Estate, Harlan, Ovid, Colgin Cellars to name a few.), using advanced technologies and scientific methodologies to improve vineyard quality. He worked with all of these great wineries and gained valuable experience along the way also working with Steve Matthiasson.
Aubry 2019 Cabernet Sauvignon “Les Belles Filles” Coombsville Napa Valley
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SFWP 96+ Points: “Elegant and beautifully focused, the nose of this fine debut Cabernet melds scents of dark red cherry, pomegranate, dark boysenberry, red plum, cedar, clove, baking spice and a hint of dark rose into graceful, slightly old-fashioned harmony. It is racy and focused on the palate, where tannin and zest join notes of cherry pit, mace, cedar and hazelnut to stiffen the texture and counterpoint the delicious flavor. Beautifully food-balanced and lingering, it finishes with lots of cherry-berry fruit and spice. Expect several years of steady improvement. Only 100 cases were produced.”
Winemaker Notes: “Aubry Cabernet Sauvignon is sourced from a single 1-acre vineyard in the Coombsville appellation of the Napa Valley. It is meticulously hand-farmed using regenerative practices. Fermentation is completed using 100% native yeast and the wine is aged for 24 months in French oak barrels.”
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