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Peter Michael Cuvee Indigene Chardonnay 2010

Chardonnay from Sonoma County, California
  • V95
  • ST94
  • RP93
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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

V 95
Vinous / Antonio Galloni

In 2010, the Chardonnay Cuvee Indigene stands out for its exotic bouquet. Passion fruit, lychee, nectarine, wild flowers and peaches are some of many notes that come alive in the glass. Surprisingly weightless for a Peter Michael Chardonnay, the Cuvee Indigene impresses for its balance and superb sense of proportion. In 2010 the Cuvee Indigene is a model of purity and elegance. Even better, it should enjoy a broad window of drinkability.

ST 94
International Wine Cellar

Light gold. Pungent, assertively perfumed aromas of poached pear, dried flowers, vanilla bean and iodine, with a smoky topnote. Lush, palate-staining orchard fruit flavors show outstanding depth and intensity, picking up spiciness with aeration. Refuses to let up on the finish, leaving vibrant mineral and floral notes behind.

RP 93
The 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, , California
Peter Michael
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.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc...

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character...

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

DOB119365_2010 Item# 119365

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