Winery - Huber
* Expert NoteJanuary 12, 2012
This is everything Huber’s previously released unoaked ’05 Chard is, but barrel fermentation and partial malo have made it far softer and richer. Strangely, it’s not as rewarding, though, as the brilliant purity of fruit and acid have been modified. It’s a very good wine, but lacks that je ne sais quoi that makes it stand out from the crowd.
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Huber Chardonnay - 2005
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* Expert NoteJanuary 12, 2012
Unusual aromatics are dominated by hints of zucchini and other green vegetables. There’s a pleasant spice theme to the palate but also some very aggressive tannins. Rhubarb flavors show through on the medium finish. Give the tannins a few years to round out.
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Huber Pinot Noir - 2007
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* Expert NoteJanuary 12, 2012
There’s sweet, ripe fruit here meshed with black earth notes but also a back note of rhubarb and green vegetables. Crisp, medium finish. A few years in the cellar will help integrate a slightly disjointed vanilla note.
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* Expert NoteJanuary 12, 2012
This selection of Huber Spätburgunders was a pleasant surprise, although the prices are enough to make one groan. The Sommerhalde R reveals gently roasted aromas of brown sugar, dried spices and beet root, followed by flavors that lean toward black cherries. It’s got that silky, Pinot Noirtexture on the midpalate, then finishes crisp and long.
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* Expert NoteJanuary 12, 2012
Of the various Huber Pinot Noirs, this is the one most in need of 2–3 years of cellaring. Some pungent cabbage and cedar aromas should be better integrated by then, and the firm tannins now evident on the finish should also be at least partially resolved. Right now, there’s a hint of silkiness and some nice plum and sous-bois notes that should only improve over the short term.
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* Expert NoteJanuary 12, 2012
Huber’s three R (for Reserve) bottlings are all borderline excellent in 2007, but this one gets the nod for its harmonious complexity of herb, cherry, mushroom and coffee notes, and its supple tannins, in fine balance with its medium body and moderate acidity. Drink now–2020.
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* Expert NoteJanuary 12, 2012
Very crisp in zesty acidity, bone dry, and with exotic flavors. This stony, minerally Chardonnay impresses for its firm structure. Flavorwise, it’s explosive in lemons, limes, crunchy pears, Asian spices and buttery vanilla, even though it’s unoaked. Showcases its terroir in a fine way.
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Huber Chardonnay - 2005
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* Expert NoteJanuary 12, 2012
There’s a firm minerality to this Pinot, a tang of chalk that probably comes from the terroir of the vineyard. With ripe cherry and root beer flavors, backed by crisp acidity, the wine also is a bit tough and rude now, suggesting mid-term aging. Good value in a Santa Rita Pinot of this quality.
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Huber Pinot Noir - 2006
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* Expert NoteJanuary 12, 2012
Earthy and crisp, with mixed berry and moss notes peaking through a heavy layer of vanilla. Light-bodied, caramel-flavored palate. Try with lamb chops. Will improve with a year or two in the cellar.
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* Expert NoteJanuary 12, 2012
The vineyard, also the source of a Brewer-Clifton bottling, is a top one, and here has produced a luscious wine in this long hangtime vintage. Pinot doesn’t get much riper in cherry marmalade, black raspberry and blueberry jam, cola and pomegranate than this and there’s a rich, blackstrap molasses undercurrent. For all that, the wine finishes briny-spicy. Has the depth and acid-tannin balance to age gracefully through 2012.
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Huber Pinot Noir - 2005
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