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Peter Michael l'Apres Midi Sauvignon Blanc 2016

Sauvignon Blanc from Knights Valley, Sonoma County, California
  • RP93
14.5% ABV
  • WS93
  • RP92
  • RP90
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14.5% ABV

Winemaker Notes

Intense and multi-layered, the bouquet is dominated by mineral, vine blossom, yellow nettle blossom, honeysuckle, white vine rose, hawthorn, lemon, lime, white peach, completed by acacia honey and candied anise. Rich, balanced, and elegant, the zesty flavors are reminiscent of the aromas with additional guava, Williams pear, Mirabelle plum and fresh almond notes. The strong mineral background, a stamp from our terroir, balances the overall richness and gives superb refinement. The finish is layered, extremely long and elegant. The 2016 L’Après-Midi will benefit from three years of cellaring and will age gracefully for a decade or more.

Blend: 88% Sauvignon Blanc, 12% Sémillon

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Blended of 86% Sauvignon Blanc and 14% Sémillon, the 2016 Sauvignon Blanc l'Apres Midi is scented of crushed stones, white pepper, struck flint and dried herbs over a core of lemons and grapefruit juice with a touch of chalk dust. Medium-bodied, it fills the palate with zesty citrus flavors complemented by minerally notes, finishing long. 2,450 cases were made.
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Peter Michael

Peter Michael

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Peter Michael, Knights Valley, 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.

Knights Valley

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A small and picturesque valley separating Napa Valley on its south border and Alexander Valley to its north, Knights Valley excels in similar varieties as the two aforementioned appellations, namely red Bordeaux varieties and blends, as well as Sauvignon blanc. Originally established by Beringer Vineyards, today several outstanding producers claim acreage here. The circadian cooling effects of the nearby Pacific Ocean create a nighttime respite for vineyards during the hot growing season.

Sauvignon Blanc

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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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or 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.

LIP360925_2016 Item# 360925