2011 Peter Michael - Ma Belle Fille 750ml

USA - California - Sonoma - Knights Valley/ White / Chardonnay   |     Watch

IWC 93  
2011 Peter Michael - Ma Belle Fille Front View

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Professional Reviews For This Wine

International Wine Cellar | Rating: 93

Bright yellow. Smoky pear and tangerine aromas gain power with air, taking on a richer yellow plum quality. Chewy, densely packed poached pear and peach pit flavors coat the palate, with dusty minerality providing shape. Finishes lush, creamy and long, with a repeating pear note and a hint of floral honey.

Author: Josh Raynolds
Issue: Issue 174

Professional content appears courtesy of Vinfolio

Average rating: 94, based on 1 reviews

Collector Data For This Wine

157 bottles owned by 33 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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