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Flat front label of wine

Peter Michael Mon Plaisir Chardonnay 2014

  • JS98
  • RP96
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The wine is intense and perfumed, exhibiting an exquisite bouquet of lemon cream, fresh butter, grapefruit and a flint-like minerality, with subtle notes of spring flowers. The palate is rich, full-bodied and creamy with beautiful hints of fresh lemon, pear, greengage, Mirabelle plum, mangosteen and brioche. A mineral character with hints of pain grillé and almond complete the mouthfeel of this wine and its long finish. True to its name, the Mon Plaisir is indeed a pleasure. Enjoyable now, it will age for a decade or more.

Critical Acclaim

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JS 98
James Suckling
Aromas of dried apple, pear, pineapple and hints of stone. Hints of lightly toasted oak. Full body, layered and rich with lots of fruit and intensity. Savory and intense. A white wine with red wine texture. Always top
RP 96
Robert Parker's Wine Advocate
To give you an idea of the difference in production yields, there were 1,780 cases of the Chardonnay Mon Plaisir in 2014 versus 1,320 of the 2013. The 2014 Chardonnay Mon Plaisir comes across like a Meursault Charmes, exhibiting exotic tropical fruit (mango, peach, pineapple and citrus blossom). Intense and full-bodied, with great acidity and super-richness, this is a wine to drink over the next 7-8 years. Barrel Sample: 94-96 Points.
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Peter Michael

Peter Michael

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Peter Michael, 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.
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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.

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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 is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Food Pairings for Chardonnay

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

ABM166065_2014 Item# 166065

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