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Flat front label of wine

Peter Michael Cuvee Indigene Chardonnay 2010

Chardonnay from Sonoma County, California
  • RP93
15.5% ABV
  • JD99
  • RP98
  • RP99
  • RP100
  • WS93
  • RP98
  • RP93
  • WS91
  • RP96
  • RP97
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15.5% ABV

Winemaker Notes

Intense and expressive, with a nose of brioche, mineral, peachblossom, candied orange, lemon oil, yellow peach and dry apricot.Notes of vanilla, toasted hazelnut, meringue and subtle white truffleinteract to complete a multi-layered and very intense bouquet.In the mouth, the texture is ample and creamy, displaying a lot of"gras" and balanced with a lingering mineral finish. The 2010 CuveeIndigene will age and express its potential for three decades,much like its Burgundian cousins from Corton-Charlemagne.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2010 Chardonnay Cuvee Indigene is a big, rich wine loaded with fruit. In this vintage the Cuvee Indigene comes across as powerful and quite tropical. The 2010 is an especially intense Cuvee Indigene that lacks some of the refinement of previous years.
Range: 90-93
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Peter Michael

Peter Michael

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Peter Michael, Sonoma County, California
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In 1982 Sir Peter and Lady Margaret Michael built the Peter Michael Winery on a square mile of rocky volcanic ridges that form the western face of Mount St. Helena in Knights Valley, Sonoma County, California. The estate vineyards rest on steep hillsides ranging in elevation from 1100 to nearly 2000 feet. Of the nearly 600 estate acres, only about 20% are planted to grapes. Peter Michael Winery is best known for single-vineyard and estate grown Sauvignon Blanc, Chardonnay, Pinot Noir and a Cabernet Sauvignon cuvee of Cabernet Sauvignon, Merlot and Cabernet Franc. The Peter Michael Winery remains true to its commitment to growing classic grape varieties in small mountain vineyards in order to produce great wines using classical winemaking techniques. Given this covenant to the product, only a limited quantity will ever be available.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

DOB119365_2010 Item# 119365