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  • 2007 Peter Michael - Mon Plaisir

2007 Peter Michael - Mon Plaisir

UNITED STATES / CALIFORNIA / SONOMA
abv 14.9%
  • 94 WA
  • 94 WS
  • 92 IWC
  • Variety
    Chardonnay
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SKU: 54392-2007-750-3A
  • International Wine Cellar | Rating: 92

    ($80) Green-gold. Captivating, youthful aromas of lime, lemongrass, lily of the valley, honey and vanilla bean. The very fresh palate offers nervy citrus and orchard fruit flavors and a strong undercurrent of smoky minerals. Exotic herbal and smoky lees notes gain strength on the long, strikingly sappy finish. This is exotic enough to enjoy right now.
    Author: Josh Raynolds
    Issue: May/June 2009
  • Wine Advocate | Rating: 94

    The 2007 Chardonnay Mon Plaisir reveals lemon and orange blossom notes intermixed with such tropical fruit notes as pineapple and mango. Full-bodied with a light straw/greenish color, sensational acidity, and a stunning finish, it should drink well for 7-8 years.
    Author: Robert Parker
  • Wine Spectator | Rating: 94

    There's wonderful richness, body and depth to this white, which offers a mix of intense pear and apple flavors, with spicy oak and subtle earth nuances. Smooth and focused, with a long, full finish.
    Author: James Laube
  • Self | Rating: 95

    Author: Edward O88
  • Self | Rating: 95

    Author: Jam02110
  • Self | Rating: 96

    Author: noelivan
  • Self | Rating: 95

    Drink Dates: 2010-2015
    Author: CBS Wine
Peter Michael's estate vineyards (founded in 1982) are what make his wines truly exceptional. Sugarloaf Ranch sits high above Knights Valley in eastern Sonoma County, and from its rocky volcanic soil come Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot and Cabernet Franc. The Alexander Mountain Estate Vineyard, above Alexander Valley, provides additional Chardonnay. All Peter Michael wines are site-driven single vineyard bottlings, whether from the estate or the limited sourced appellations. The line-up of estate wines is supplemented by a Pinot Noir from Pisoni Vineyard called "Le Moulin Rouge."

See other similar producers:Martinelli Winery,Flowers Vineyard and Winery,Dierberg Vineyard

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.

The best Old-World Chardonnay comes from Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the Côte de Beaune, further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.

New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, for the highest-quality versions of this New-World style.

Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy. 

Collector Data For This Wine

  • 407 bottles owned
  • 86 collectors
  • Average collector rating: 95
    (Out of 86 collectors)