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  • 2014 Peter Michael Pinot Noir Ma Danseuse

2014 Peter Michael Pinot Noir Ma Danseuse

  • 95 WA
  • 88 WS
  • 16 JR
  • 98 JS
  • Variety
    Pinot Noir
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SKU: 373189-2014

This item is available by the case only


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  • Wine Spectator | Rating: 88

    No denying the density and depth of this red, yet the delivery is rustic and chewy, with edgy tannins whose rawness and dryness right now are the major concerns.
    Author: James Laube
  • Jancis Robinson | Rating: 16

    Paul Michael's parents met at dancing school in London, hence the name. 2015 was declassified. Uneven ripening and some underripe. Planted in 2006 ' relatively early ' and the property, near Marcassin, was bought in 1998. (Two more vineyards there concurrently bought and planted.) Vineyard faces inland, protected from the ocean. Wild yeast, no acid adjustment. Light crimson. Bright garnet. Light, and rather stemmy to me although it's apparently all destemmed. Perfumed. Sweet start and not exactly delicate in flavour but clearly hands off in terms of texture. Lightly grainy end. Some violets.
    Author: Jancis Robinson
  • Vinous | Rating: 91

    The 2014 Pinot Noir Ma Danseuse presents a much riper and more overt expression of this site. Dark cherry, blackberry, exotic spice, rose petal and mint are all front and center. Rich, dramatic and enveloping, Ma Danseuse offers notable depth and textural richness. The new oak is a bit prominent at this stage, so I would advise cellaring the 2014 for another 6-12 months at a minimum.
    Author: Antonio Galloni
  • Wine Advocate | Rating: 95

    The production of the 2014 Pinot Noirs ranges from a low of 543 cases for the Clos du Ciel to a high of 1,227 cases for the Ma Danseuse. All of these Pinot Noirs are made from what is simply called a Vosne-RomanAce clone, which is code, I expect, for a vineyard such as RomanAce-Conti or La Tƒche, but no one's talking. The 2014 Pinot Noir Ma Danseuse is from the coldest of the three Sonoma Coast sites that are now part of the Ft. Ross-Seaview AVA and is their largest production cuvAce. Plenty of forest floor, raspberry, black cherry and floral notes are present in this wine, which has seemingly put on a lot of weight and texture since I had it last year. This comes from a 1,000- to 1,300-foot elevation and the resulting Pinot is Burgundian, classic, rich and capable of lasting 15 or more years, possibly longer.
    Author: Robert Parker
  • JamesSuckling.com | Rating: 98

    Wonderful perfumes with blackberry, cherry and cloves. Violet. Full body, extremely focused and clear fruit. Bright and vivid. Crunchy and juicy. Precise and fruity. Love the layers and flavors. Irresistible. Drink or hold.
    Author: James Suckling
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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.

    Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.

    Old-World Pinot Noir most famously hails from Burgundy, where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include Domaine de la Romanée-Conti, Domaine Comte de Vogüé, Domaine Leroy, and Domaine Armand Rousseau.

    New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in California, particularly Sonoma and Carneros, and top producers include Marcassin, Kistler, and Kosta Browne.

    High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.

    Collector Data For This Wine

    • 240 bottles owned
    • 49 collectors