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Offering elegance, complexity and richness, the 2007 Point Rouge is an exceptional wine. The nose is filled with arom...Read more...
There are 2,700 cases of the 2006 Chardonnay Belle Côte. This is a large-scaled wine, but with flamboyant marmalade, white currant, honeysuckle, an... Read more
Good bright, pale yellow. Subdued but pure aromas of lemon drop, grapefruit, pineapple and hazelnut, complicated by exotic lichee and rose oil. Sup... Read more
Sleek and restrained, with flavors that build slowly, revealing subtle pear, fig, tangerine and honeysuckle notes that unfold gracefully, ending wi... Read more
Food Pairings for Peter Michael Chardonnay Knights Valley Point Rouge
External Reviews for Peter Michael Chardonnay Knights Valley Point Rouge
There are 2,700 cases of the 2006 Chardonnay Belle Côte. This is a large-scaled wine, but with flamboyant marmalade, white currant, honeysuckle, and tropical fruit notes, less minerality than La Carrière, but beautiful acidity and a stony, steely personality not dissimilar to a grand cru in Burgundy such as Carton-Charlemagne.
Good bright, pale yellow. Subdued but pure aromas of lemon drop, grapefruit, pineapple and hazelnut, complicated by exotic lichee and rose oil. Supple and quite subtle in the mouth but with plenty of fat and breadth. Very stony and suave chardonnay, with a long, spicy finish. This, too, really needs a bit of patience.
Sleek and restrained, with flavors that build slowly, revealing subtle pear, fig, tangerine and honeysuckle notes that unfold gracefully, ending with a tight focus and smoky, toasty, fruity flavors. Drink now through 2011.
The 2007 Chardonnay Belle Cote is sensational. An intoxicating nose of lemon blossoms, poached pear, white peach, and crushed stone soars from the glass of this full-bodied wine. It has zesty acidity, great purity, length, and depth, and is certainly a profound example of Chardonnay from hillside vineyards in Knight's Valley. This wine should drink well for up to a decade. This winery continues to go from strength to strength despite a succession of winemakers over the last decade. Their consistency seems to come from their access to top vineyards and the carte blanche given by the proprietor to the talented winemakers who have come through, such as Mark Aubert, more recently Luc Morlet, and now his brother, Nicolas Morlet. They seem to do whatever is necessary (keeping yields low, having the best barrels, sorters, and vats) to produce the wines of extraordinary quality that have made Peter Michael a true world-class producer of unbelievable Chardonnays as well as Pinot Noirs and a Bordeaux-blend proprietary red wine. Nearly every Chardonnay here is of grand cru quality, and all are based on specific vineyard sites sprinkled in Knight's Valley and the Sonoma appellation. Currently, there are six Chardonnays, two cuvees of Pinot Noir (and this is before their Sonoma Coast plantings of Pinot Noir come into production), two Bordeaux blends, and of course, their brilliant Sauvignon Blanc. Readers will find that the production in 2006 was slightly higher almost across the board for all the cuvees than the 2007, which was a year of moderate yields and approximately 20% less in quantity. The Point Rouge is always a selection of the best barrels from all the different lots, and bottled as an homage to Helen Turley, who first worked here and suggested to the owner in the late 1980s that the wine would be better unfiltered, which led to some experiments and a dramatic improvement in quality when the wine was finally bottled naturally. Sir Peter Michael has invested heavily on the Sonoma Coast, but those vineyards won't come into production until next year. It is often difficult for a winery that achieves such brilliance with Chardonnay, Sauvignon Blanc, and Pinot Noir to also do well with Bordeaux varietals, but Les Pavots has been a brilliant success for 15+ years.
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. It is best drunk during its first 3-4 years of life.
Light, hazy yellow. Energetic nose evokes Meyer lemon, tangerine, anise and smoky lees. Fleshy, deeply concentrated citrus and melon flavors are complicated by brown butter and honeysuckle nuances. Becomes stonier with air and finishes with excellent clarity and sweet persistence. Plenty of power here, but this wine's precision was what struck me.
Ultrarich and concentrated, built around a core of ripe fig, melon, ripe pear and spice notes. Keeps the focus on the fruit. Long and persistent. Drink now through 2012.
Point Rouge, our consummate Chardonnay, is our winemaker’s selection of the absolute top barrels from the entire vintage. These barrels were singled out for their exceptional quality enhancement to the overall blend. Twelve barrels from the 2007 vintage were gradually isolated in the cellar. The final cuvée was completed in December 2008, and contains barrels from the vineyards of La Carrière, Belle Cote, Ma Belle-Fille and the Alexander Mountain Estate. The judicious assemblage benefited from extended ‘sur lies’ maturation.
Offering elegance, complexity and richness, the 2007 Point Rouge is an exceptional wine. The nose is filled with aromas of ripe apple, citrus oils, orange rind, William pear, dried apricot, candied pineapple and acacia. Seamless and rich in the mouth, notes of coconut, crème brûlée, honeysuckle, chestnut skin, vanilla and white truffle are framed with a wet stone-like minerality. The wine offers a rare harmony as well as extraordinary tactile persistence. Already refined, the wine will gain even more complexity in 4-5 years and should continue to age gracefully for two decades.
100% naturally fermented using native yeast produced.
Aged 16 months in French Oak.
Notes: 100% naturally fermented using native yeast 100% barrel fermented (French oak from artisan coopers)
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