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Average Retail:
$269.69 Details
W.Searcher Avg.: $269.69
W.Searcher Low: $195.19
W.Searcher High: $345.68
Avg Auction:
(of 3 listings - 96 months )
$169.67 Details
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2004 Peter Michael - Point Rouge Chardonnay - USA - California - Sonoma - White

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USA - California - Sonoma

White Chardonnay
Producer Notes

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... More »

Score
97
WA 95
IWC 95(+?)
Drink Dates
Comm: 2009-2012 WA: 2006-2016
Buy from Vinfolio
750ml $199.95
Bid
1 for sale
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IWC 95(+?)
Source International Wine Cellar
Issue Issue 126

Green-tinged pale yellow color. Tight, bright aromas of crystallized pineapple and lemon peel. Fatter and larger-scaled than the Cuvee Indigene, but less open and more discreet today despite its superb depth of flavor and impression of power. But this very dry, classic, youthfully unevolved wine boasts outstanding thickness, concentration and chewiness of texture, not to mention great length. I'd lay this one down for at least two or three years before pulling the cork.

Professional content appears courtesy of Vinfolio
WA 95
Source Wine Advocate
Issue 168
Drink Dates 2006-2016

The powerful 2004 Chardonnay Point Rouge is unevolved and backward with high acidity. It behaves like a young red wine in the mouth, revealing plenty of tannin, huge body, and loads of creme brulee, tangerine, lemon grass, buttered citrus, and smoky hazelnut characteristics.

Professional content appears courtesy of Vinfolio
Author Blaine G
Site / Blog   Trust Rating 100%
Tasted On 07/30/2009
Drink Dates 2009-2012
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Comments
Author Gordon S
Site / Blog   Trust Rating 94.737%
Tasted On 03/27/2009
Drink Dates

Incredible. A Montrachet equivalent

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Comments
 

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.