Peter Michael Sauvignon Blanc Knights Valley l'Apres-midi 2007

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Tasting Notes:

A superb expression of our estate’s terroir. Intense and multi-layered, the bouquet is dominated by honeysuckle, hawt...

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Englewood Wine Merchants
Englewood, NJ (230 mi)
USD 55.00
750ml
Buy Now
Winfield Flynn Wine & Spirits
New York, NY (220 mi)
USD 75.00
750ml
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User Reviews for Peter Michael Sauvignon Blanc Knights Valley l'Apres-midi

Ratings & Tags for Peter Michael Sauvignon Blanc Knights Valley l'Apres-midi

423118 Snooth User: Teppo
rated this wine
5.00 5
04/18/2011

Winemaker's Notes:

Grown along side of our Les Pavots Bordeaux red varietals, the Sauvignon Blanc for L’Après-Midi has taken to the cool slopes of Mount St. Helena. The grapes were picked and sorted by hand, whole cluster pressed and then naturally fermented in barrel. No malolactic fermentation was conducted in order to preserve all the fruity and zesty character of the Sauvignon Blanc. All lots were aged separately on their lees for 9 months with gentle batonnage, then judiciously blended to compose the cuvee.

Tasting Notes:

A superb expression of our estate’s terroir. Intense and multi-layered, the bouquet is dominated by honeysuckle, hawthorn, gooseberry, lime, white flesh peach, William pear and dried apricot, completed by touches of acacia, white pepper, greengage, quince and wet stone. Rich and zesty, the flavors are reminiscent of the aromas and the mouth feel is seamless. The strong mineral background, stamp of the estate, balances the overall richness, giving a superb refinement. The finish is layered, very long and elegant. Built to age, the 2007 L’Après-Midi is already revealing itself.

Grown along side of our Les Pavots Bordeaux red varietals, the Sauvignon Blanc for L’Après-Midi has taken to the cool slopes of Mount St. Helena. The grapes were picked and sorted by hand, whole cluster pressed and then naturally fermented in barrel. No malolactic fermentation was conducted in order to preserve all the fruity and zesty character of the Sauvignon Blanc. All lots were aged separately on their lees for 9 months with gentle batonnage, then judiciously blended to compose the cuvee.

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Aged 9 months in French Oak.

Notes: 100% naturally fermented using native yeast

Chemical Analysis:

Alcohol: 14.7%

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