Winery - Peter Michael Winery
* Expert NoteJanuary 12, 2012
Largely clean, but big-boned and a bit hot. This wines pumps a ton of flavor, which if you like loud, heavy citrus and stone fruits is a good sign. But it’s also a touch sticky and grabby. While we liked the wine, we can see others either loving or leaving it.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
From vineyards 1,900 feet up in the Mayacamas, a heavyweight Chard. The parts haven’t knit together yet, but when they do, look out. Ripe pears and apricots, mangoes and vanilla, all drip with honey, in a creamy, soft texture. It has a long, dusty spice finish. Start drinking at the end of this year.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Tannic and closed to the point of inaccessibility, this Cab-based blend, which contains Cabernet Franc, Merlot and Petit Verdot, comes from low-yielding vines grown 1,700 feet above Knights Valley. It all comes down to a question of ageability. The answer is it will age quite nicely. The balance is superb, and the core of fruit is there. Do not open this wine until 2010; it should continue to develop for another 10 years at least.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Fine flavor definition and very good acidity. Citrus, apple and herb aromas sing on the nose. Round apple, anise and pineapple show on the velvety palate. The wine finishes with a pretty melding of pineapple and vanilla, like an elegant tropical creamsicle. Enticing, but still tight enough to warrant holding it for a year or two.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
A tart pineapple-lemon nose with caramel and smoke accents ushers in a full palate. Apple and pear flavors add body, and a chalky note contributes complexity and texture to the palate. Slight creaminess provides a fat, full feel, but maybe just a bit more softness than some tasters preferred. Still, this is a solid wine with finesse and body. It displays both smoky toast and bright orange-lemon notes on the finish.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
The flagship of the Peter Michael Chardonnays is a stylish, sexy wine. Opens with a wonderful nose of peach, tropical fruit, nuts and orange tea; it shows great poise and a classic sense of proportion from bouquet to finish. The wine unfolds and expands in the glass, offering lovely orange, mineral and tarragon flavors. The engaging finish has great length and subtle aromas and flavors. Impressive for its restraint and attention to detail, this is delicious now but will also reward keeping. Cellar Selection.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
In this fine offering from one of this tasting’s most consistent performers, a nutty, pineapple-ginger nose opens to a lively mouth of citrus, hazelnut and spice. The feel is firm, elegant. This handsomely constructed wine finishes long with subtle white peach notes, with dashes of tangy spice and chalk.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This most complete of Sir Peter’s Chardonnays combines exquisite acidity with opulence. It is a fresh, young wine, a bit sharp in its bite, but packed with lime, peach and pear flavors that also possess a flinty, mineral edge. The finish is long, spicy and impressive. As good as it is now, its precocity suggests aging through 2010.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This opulent, all-too-drinkable wine offers powerful aromas and flavors of ripe Bosc pears that are liberally oaked. It is a big, muscular wine, with a rich texture of buttery cream and fine lees, and a tight spine of acidity. Will hold in your cellar for many years, but it’s superb now.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Rich and tart, a spice-packed wine brimming with flavors of pears and tropical fruits that are tightly wound around a core of fresh young acids. The oak has been lavishly applied. Fine now, but will benefit from a few years of age.
0 out of 0 people thought this note was helpful.
