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  • 2012 Peter Michael Chardonnay Point Rouge

2012 Peter Michael Chardonnay Point Rouge

  • 100 WA
  • 97 WS
  • 95 IWC
  • Variety
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SKU: 54395-2012

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  • International Wine Cellar | Rating: 95

    Bright yellow. Complex floral bouquet evokes honeysuckle, jasmine and poached pear, with an intense mineral overtone. At once deep and lively, offering sappy orchard fruit and lemon pith flavors and complicating notes of ginger and saffron. Really stains the palate but shows surprising vivacity for its brawn. Clings with impressive tenacity on the powerful finish, showing smoky mineral and gingery spice qualities.
    Author: Josh Raynolds
    Issue: May/June 2014
  • Wine Spectator | Rating: 97

    Chardonnay doesn't get much better than this. Zeros in on a smooth, rich core of tropical fruit, pineapple, guava, tangerine and nectarine flavors, giving this a brilliant range of fruit to draw upon. Sails along on a long, persistent finish, offering layer after layer of fruit complexity and ending with a kiss of toasty oak. Drink now through 2020. 290 cases made.
    Author: James Laube
  • Wine Advocate | Rating: 100

    Remarkably, both vintages of Peter Michael's top Chardonnay selection, the Point Rouge, may merit perfect scores. A selection of the best barrels, it is meant to age for 30 or more years. It represents the creme de la creme essence of what this estate is about. Helen Turley first coined the term by putting red dot stickers on the best barrels in the cellar, hence the name Point Rouge. This cuvee is made from Old Wente selections and some of the estate's oldest vines, particularly the 25-year-old vines in Belle Cote. The 2012 Chardonnay Point Rouge is slightly more ostentatious and flamboyant than the 2013, with lots of orange marmalade, a full-bodied texture, creamy creme brulee notes, exotic pineapple and a mind-boggling finish. In my 36-year career, this is one of the single greatest Chardonnays I have ever tasted. It should drink well for 10-15 years, although Peter Michael thinks it has 30 years of aging potential.
    Author: Robert Parker
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  • 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

    • 109 bottles owned
    • 29 collectors