Produced in very small quantities, Michaud wines are made in a style that reflects both the mineral characters of the soil and the dynamic climate. The Chardonnay expresses ripe fruit characters of apricot, nectarine and peach while the Pinot Blanc has aromas and flavors of tangerine, honey and crème brulee. The Pinot Noir suggests black cherry, blackberry and black currant. The Sangiovese is reminiscent of cranberries and pomegranates. The Syrah has flavors and aromas similar to black cherries, blueberries, black raspberries and a bit of black pepper. The fruit flavors are complemented by subtle spiciness and nuances of oak from the 3-year air-dried French oak barrels in which the wines are fermented and aged. Above all, the wines retain a balance with refreshing acidity, a satisfying weight and texture in the mouth, multiple layers of flavor and a long elegant finish.

D e c a n t i n g   t h e   w i n e – Wines from the Chalone appellation require a little additional time to open up to their maximum expression. This happens 15-20 minutes after a bottle is opened. If you would like to hasten this process, we recommend decanting the wine.

1 9 9 8   C h a r d o n n a y – Drinking nicely, mature chardonnay flavors (reminiscent of an older white burgundy), rich, good acidity, long finish. Drink now- 2006/07

1 9 9 9   C h a r d o n n a y – Drinking well, nice fruit reaching maturity, good acid. Drink now-2007/08

2 0 0 0   C h a r d o n n a y – Drinking beautifully right now, supple creamy texture, ripe fruit, Chalone terroir, elegant, at its peak. Drink now – 2008+

2 0 0 1   C h a r d o n n a y – A bit shy at the moment, it would be best to cellar for 6 months, bright fruit, minerality, lengthy finish. Drink  2006-2010

2 0 0 2   C h a r d o n n a y – Showy, youthful and enticing, rich and smooth textured, layers of fruit and a long finish. Drink now – 2010+

F o o d   p a i r i n g s   f o r   C h a r d o n n a y – This is really a food friendly wine. It's a nice complement to turkey, chicken, pheasant or Guinea hen. Also try pork or veal, as well as most fish. For vegetarians, the wine is enjoyable with pasta dishes, especially with cream sauces or olive oil and parmesan, and with exotic mushrooms such as chanterelles.

2 0 0 3   P i n o t  B l a n c – Drinking beautifully, rich, hints of tangerine and crème brulee´, classic  minerality. Long finish.  Drink now-2010+

F o o d   p a i r i n g s   f o r   P i n o t  B l a n c –

2 0 0 1   P i n o t   N o i r – Decant or open 30 minutes prior to service, Drinking very nicely, develops and changes in the glass. Black currants cherries and blackberries,hints of smoke, mineral and mushroom. Smooth texture and a long finish. Drink now-2010+

2 0 0 2   P i n o t   N o i r – Decant 45 minutes prior to service. Vivid fruit flavors and aromas suggesting black cherries, cassis and blackberries, supple texture, good depth, evolves in the glass, long finish. Drink now- 2012+

F o o d   p a i r i n g s   f o r   P i n o t   N o i r – We suggest serving our Pinot Noir with grilled salmon, steak, lamb chops, duck, quail, guinea hen, etc. Include morels if you can.

2 0 0 1   S a n g i o v e s e – One of the most frequent comments about this wine is "…hey, this actually tastes like Sangiovese." The 2001 Sangiovese continued to grow well in the appellation, developing red cherry, cranberry, and pomegranate flavors. The mineral-like terroir and French oak contribute to a richly textured wine with a lingering finish. Sangiovese's natural high acidity is moderated by the growing conditions here, resulting in a well structured, yet very accessible wine.

2 0 0 2   S a n g i o v e s e – Drinking well, ripe red cherries and cranberries, balanced acidity, minerals and a long finish. Drink now – 2010+

F o o d   p a i r i n g s   f o r   S a n g i o v e s – We like to serve our Sangiovese with grilled swordfish/steak/prime rib, roast duck, pasta dishes, homemade pizzas and tacos.

2 0 0 1   S y r a h – Drinking nicely, smooth textured, almost chewy, blackberries, black currants a hint of smoke and that classic syrah meatiness. Nice lingering finish. Drink now – 2012+

2 0 0 2   S y r a h – Drinking very well, good depth, rich and fat, yet elegant and balanced. Blackberries, cassis, smoked meats and mushroom. Very long finish. Drink now – 2015?

F o o d   p a i r i n g s   f o r   S y r a h – Some of the food we like to serve with our Syrah are: grilled or barbequed meats (steak, chicken, quail, or sausage), mushroom risotto or polenta, and grilled eggplant.