2010 Peter Michael - Mon Plaisir 750ml

USA - California - Sonoma/ White / Chardonnay   |     Watch

IWC 93   Collector 93
2010 Peter Michael - Mon Plaisir  Front View

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Professional Reviews For This Wine


International Wine Cellar | Rating: 93

Hazy gold. Highly complex aromas of orange zest, poached pear and hazelnut, accented by a mineral topnote. Rich, chewy and densely packed, with bright citrus and orchard fruit flavors lifted by strong minerality. Energetic, wonderfully balanced wine with a spicy, mineral-drenched, very persistent finish.

Author: Josh Raynolds
Issue: Issue 162

Professional content appears courtesy of Vinfolio

Collector Reviews For This Wine


Rating: 93
Author: Jam02110
Trust Rating: 98
Tasted On: 06/16/2015

0 of 1 people found this review useful.


Average rating: 92, based on 2 reviews

Collector Data For This Wine

113 bottles owned by 29 collectors.

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About This Producer


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

Wine Varietal: Chardonnay


Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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