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  • 2014 Peter Michael - Chardonnay Belle Cote

2014 Peter Michael - Chardonnay Belle Cote

  • 98 WA
  • 92 WS
  • 96 JS
  • Variety
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SKU: 462843-2014
  • Wine Spectator | Rating: 92

    A classy effort, with a mix of ripe pear, honeydew, honeysuckle, citrus and light cedary oak, all well-proportioned. Ends with a layered aftertaste that shows a touch of pithiness. Drink now. 3,011 cases made.
    Author: James Laube
  • JamesSuckling.com | Rating: 96

    Aromas of dried lemon, green apple and fresh herb such as lemon grass. Pine needles. White peaches. Full and layered with wonderful density and a freshness at the same time. Very creamy. Drink or hold.
    Author: James Suckling
  • Wine Advocate | Rating: 98

    The 2014 Chardonnay Belle Cote has similar white peach, crushed rock, creme brulee, tangerine oil and orange marmalade notes. Like its younger counterpart in 2015, it is about as close to perfection as a Chardonnay can achieve. Both have a good ten years of upside. And the super-rare and luxurious cuvee of Point Rouge is largely a barrel selection from the Belle Cote cuvee.
    Author: Robert Parker
  • Vinous | Rating: 93

    The 2014 Chardonnay Belle-CA'te emerges from the oldest vines on the property. Intensely mineral, with plenty of graphite, slate, dried flowers and herbs, the Belle-CA'te is super-distinctive. Fruit is pushed to the background in a Chardonnay that is distinctly mineral and savory-driven in style. Belle-CA'te is a combination of Rued, See and old Wente clone Chardonnay.
    Author: Antonio Galloni
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  • 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

    • 49 bottles owned
    • 12 collectors