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Peter Michael Chardonnay Knights Valley Cuvée Indigene 2006

Winemaker's Notes:

Cuvée Indigène exemplifies our efforts to capture the pure essence of a vineyard through the use of indigenous fermentation. This creates a focused and seamless wine, one that shows off the vineyard’s mountain terroir. Fermenting the wine this way also takes 3 to 4 times longer than the conventional method of adding commercially cultured yeast. This long, slow barrel fermentation creates optimal conditions for the development of complex aromas and flavors and imparts a distinct silky texture and long finish.

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Peter Michael Winery:
In 1982 Sir Peter Michael established the Peter Michael winery on a square mile of rocky volcanic ridges that form the western face of Mount St. Helena in Sonoma County. From the beginning, the wine growing philosophy was modeled on the French tradition infused with a few modern influences: One, the vineyard terroir would be the single most important feature. Two, the wines would be elegant ... Read more
In 1982 Sir Peter Michael established the Peter Michael winery on a square mile of rocky volcanic ridges that form the western face of Mount St. Helena in Sonoma County. From the beginning, the wine growing philosophy was modeled on the French tradition infused with a few modern influences: One, the vineyard terroir would be the single most important feature. Two, the wines would be elegant rather than overstated. Three, there would be a hundred-year commitment to the development of a great estate. Read less

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Tasting Notes:

Aromas of candied orange, lemon drop, ripe yellow peaches, apricot, dry fig, subtle white truffle and Mirabelle plum interact with touches of vanilla and elements of meringue and crème-brûlée to form this remarkable multi-layered and intense bouquet. Complexity, richness, ample “gras” and concentration characterize the palate of this spectacular edition of Cuvée Indigène, promising to age gracefully.

Cuvée Indigène exemplifies our efforts to capture the pure essence of a vineyard through the use of indigenous fermentation. This creates a focused and seamless wine, one that shows off the vineyard’s mountain terroir. Fermenting the wine this way also takes 3 to 4 times longer than the conventional method of adding commercially cultured yeast. This long, slow barrel fermentation creates optimal conditions for the development of complex aromas and flavors and imparts a distinct silky texture and long finish.

Aged 16 months in French Oak.

Notes: 100% naturally fermented using native yeast 100% barrel fermented (French oak from selected artisan coopers)

Wine Specs:

Alcohol: 14.5%

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