Peter Michael Chardonnay Knights Valley Ma Belle-Fille 2002
The advantages of Belle Cote s mountain site were obvious in 2002. In addition to its cooling elevation, hot temperatures late in the growing season were mitigated by its slightly eastern exposure by keeping the fruit out of the potent afternoon sun. A prompt harvest revealed exceptional ripeness without the loss of acidity. In the cellar, a slow, cool natural fermentation in barrel was allowed to take place to expose Belle Cote's e usive nature.
External Reviews for Peter Michael Chardonnay Knights Valley Ma Belle-Fille
The 2002 Chardonnay Belle Cote (2,780 cases) is a big offering. Filled with pure tropical fruit characteristics, it is a full-bodied, exotic Chardonnay offering up tremendous notes of smoky hazelnuts as well as lychee nuts presented in a ripe, gorgeously balanced style with a decidedly California personality, but with more definition than most California Chardonnays of this size and intensity. It is made primarily from the old Wente clone of Chardonnay planted on clay-dominated soils.
Food Pairings for Peter Michael Chardonnay Knights Valley Ma Belle-Fille
Alsatian Onion Tart Recipe
Stir-Fried Noodles with Beef & Vegetables Recipe
- Show more recipes
Potato Salad with Green Beans, Artichokes, Red Peppers & Olives Recipe
Luxurious Four-Cheese Macaroni & Cheese Recipe
Tomato & Fresh Green Bean Salad with Crisp Prosciutto Recipe
Artichoke Risotto with Lemon & Parsley Recipe
Roasted Butternut Squash & Caramelized Onion Casserole Recipe
Basic Buttermilk Pancakes Recipe
Distinctly intense and hedonistic. Rich and exotic perfumed aromas and flavors of rose, apple, mango, lychee nuts and orange (bergamote candy); a background of minerals, spices and hazelnut. Deep, full-bodied and concentrated on the palate from the start to its long finish. The 2002 Belle Cote is ready to drink and will continue to develop for 7+ years.
2682 cases 750ml bottles, 59 cases 1.5L bottles produced.
Aged 11 months in French Oak.
Notes: 100% of the cuvee was fermented using natural yeast