Haven’t seen this failure pattern before. The bottle was full of innumerable fine suspended particles. Tartaric acid? The wine itself, which I just had to taste, was a little astringent, fairly fruitless, but not discolored or obviously cooked. If I had paid 10.99 for the bottle, I would I would say yeah, got what I paid for. Wow, reading other notes now. the sediment is a recurrent theme.
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The 2010 Mon Plaisir continues to evolve. Floral notes, grapefruit, and minerals flow across the palate like gentle waves on a beach. Not PM's best vintage but excellent nonetheless.
Paired wonderfully with grilled Dover sole with a citrus butter sauce.
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very tasty wine, but the sediment made it hard to drink without decanting with cheesecloth. His chards always have some sediment, but this was over the top.
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Cloudy appearance. Nice golden straw green color. Very tropical end of the spectrum. Mango, apricot and pineapple. Good depth and power could use a touch more freshness.
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On Lot 10 wine dinner (On Lot 10): Pours a pale straw color like sugarcane water. Thick long legs. On the nose, nice bouquet of butter, creme brulee, stewed peaches, pineapple, tropical fruits and honey. On the palate, structure is well defined with a little heat from the alcohol. Great extraction. Flavors of mint, sugarcane, citrus and some eucalyptus. Quite fat but well defined. Finish is very long with a hint of acidity in the end for balance. Very nice.
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A Visit to Peter Michael Winery: From the blocks of the estate vineyard planted to Old Wente clone, bottled unfined & unfiltered, and it shows, having a slight cloudy quality and quite a few crystals. Aged in a combination of new, used and neutral oak, about one-third each. Aromas of banana and coconut, tropical fruit, melon and citrus. Full-bodied and rich but at the same time precise and elegant, featuring flavors of vanilla, hazelnut, lemon curd, melon and white peach. 93-94 pts.
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pale yellow. Nose was covered by secondary aromas, such as herbs like oregano, vanilla, cloves. Mouth followed the nose closely, mouthfilling. If you want all fruit in your Chard this is not for you, but the oak treatment melds here into the whole.
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Hazy medium yellow that is still getting organized a bit. My guess is these should be ignored for a year or so. At present, toast, lemons, green apples, wet wood scents, and pear. In short, lots going on. Not a wine one would describe as "elegant", more pleasantly rural. Very interesting now, and the development will be fun to watch.
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Complicated notes of citrus oil, spice box, stone, floral and lemon zest lead to a rich, concentrated wine with a fleshy, nut and fresh, citrus finish.
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4/16/2022 - oncocyte wrote: flawed
Haven’t seen this failure pattern before. The bottle was full of innumerable fine suspended particles. Tartaric acid? The wine itself, which I just had to taste, was a little astringent, fairly fruitless, but not discolored or obviously cooked. If I had paid 10.99 for the bottle, I would I would say yeah, got what I paid for.
Wow, reading other notes now. the sediment is a recurrent theme.
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8/12/2021 - cos65 Likes this wine: 92 Points
Big rich delicious Cali Chardonnay
Spicy clove, apple.
Maintains lovely balance
this is quite good, I wouldn’t hesitate to enjoy this soon
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3/2/2019 - David Bohnsack wrote: 92 Points
Time to drink up!
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1/28/2019 - spendergast Likes this wine: 93 Points
The 2010 Mon Plaisir continues to evolve. Floral notes, grapefruit, and minerals flow across the palate like gentle waves on a beach. Not PM's best vintage but excellent nonetheless.
Paired wonderfully with grilled Dover sole with a citrus butter sauce.
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11/17/2017 - Edclr Likes this wine: 93 Points
very tasty wine, but the sediment made it hard to drink without decanting with cheesecloth. His chards always have some sediment, but this was over the top.
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10/28/2017 - fcxj wrote: 86 Points
Not much acidity and really really viscous if you're into that.
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3/19/2017 - spendergast Likes this wine: 93 Points
A rich luxuriant chardonnay with citrus and floral notes. Paired wonderfully with grilled sea bass with a lemon buerre blanc sauce.
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7/23/2016 - capacious Likes this wine: 92 Points
Deep golden yellow, with some ample sediment, and as rich and varied as always. Excellent.
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6/19/2016 - CarguyGM wrote: 90 Points
Cloudy , drank well lost some effect by appearance in the glass !
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12/7/2015 - jlgnml wrote: 89 Points
Pop and Pour. Milky, cloudy color, wife smelled a touch of mold, stringent flavor, decant next time?
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9/1/2015 - jlgnml Likes this wine: 91 Points
Very nice color, good nose and taste. Needed time in the glass to develop
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5/13/2015 - jlgnml Does not like this wine: 88 Points
Nice, lots of lemon curd, good structure just not my taste.
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4/3/2015 - fdub Likes this wine: 92 Points
Cloudy appearance. Nice golden straw green color. Very tropical end of the spectrum. Mango, apricot and pineapple. Good depth and power could use a touch more freshness.
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12/27/2014 - emzee.mc wrote: 94 Points
On Lot 10 wine dinner (On Lot 10): Pours a pale straw color like sugarcane water. Thick long legs. On the nose, nice bouquet of butter, creme brulee, stewed peaches, pineapple, tropical fruits and honey. On the palate, structure is well defined with a little heat from the alcohol. Great extraction. Flavors of mint, sugarcane, citrus and some eucalyptus. Quite fat but well defined. Finish is very long with a hint of acidity in the end for balance. Very nice.
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5/9/2014 - AllRed wrote: 93 Points
A Visit to Peter Michael Winery: From the blocks of the estate vineyard planted to Old Wente clone, bottled unfined & unfiltered, and it shows, having a slight cloudy quality and quite a few crystals. Aged in a combination of new, used and neutral oak, about one-third each. Aromas of banana and coconut, tropical fruit, melon and citrus. Full-bodied and rich but at the same time precise and elegant, featuring flavors of vanilla, hazelnut, lemon curd, melon and white peach. 93-94 pts.
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5/9/2014 - thelostverse wrote: 93 Points
Tasted at the winery after a beautiful vineyard tour. Beautiful tropical nose with lemon curd, honey, pear, lemon oil and creamy oak.
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3/2/2014 - theharve wrote:
either flawed or not very good. let us pray flawed. (from the winery and stored at 55)
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2/15/2014 - capacious Likes this wine: 91 Points
Gold yellow, some sediment seen floating, rich, creamy, mouth filling, pleasing to everyone -conversation pausing for a minute.
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12/17/2013 - Harry Cantrell Likes this wine: 92 Points
pale yellow. Nose was covered by secondary aromas, such as herbs like oregano, vanilla, cloves. Mouth followed the nose closely, mouthfilling. If you want all fruit in your Chard this is not for you, but the oak treatment melds here into the whole.
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9/16/2012 - smphelps wrote: 90 Points
Hazy medium yellow that is still getting organized a bit. My guess is these should be ignored for a year or so. At present, toast, lemons, green apples, wet wood scents, and pear. In short, lots going on. Not a wine one would describe as "elegant", more pleasantly rural. Very interesting now, and the development will be fun to watch.
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3/1/2012 - Jeff Leve wrote: 93 Points
Complicated notes of citrus oil, spice box, stone, floral and lemon zest lead to a rich, concentrated wine with a fleshy, nut and fresh, citrus finish.
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