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Peter Michael: curated notable producer.
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 4 closely-agreeing California 2019 ratings (Sonoma Cabernet Sauvignon; Sonoma Pinot Noir; Central Coast Pinot Noir; Paso Robles Reds).
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A Bordeaux-style red blend from Peter Michael Winery's high-elevation Knights Valley estate (with more recent lots from its Oakville, Napa vineyard), positioned as the more approachable sibling to the estate's flagship Les Pavots.
L'Esprit des Pavots is Peter Michael Winery's second Bordeaux-blend tier, first produced in the 2001 vintage and originally sourced entirely from the Les Pavots vineyard on volcanic, rhyolite-soil slopes of Mount Saint Helena in Knights Valley, Sonoma County, at elevations approaching 1,400 feet.
Beginning with the 2016 vintage, the winery began blending in select lots from its Oakville estate vineyard (Au Paradis) in Napa Valley, so recent vintages are a mix of both sites rather than single-vineyard Knights Valley fruit; exact grape proportions shift meaningfully from vintage to vintage rather than following a fixed recipe.
Historically described as the flagship Les Pavots' 'little brother,' it follows the same French-influenced, terroir-first winemaking philosophy but is generally built to be more open and approachable earlier than the flagship bottling. Farming across the estate's Knights Valley vineyards has moved toward organic and biodynamic practices in recent years.
Peter Michael Winery was founded by Sir Peter Michael, a British engineer and entrepreneur (born 1938) who built his wealth through technology and engineering ventures, including Micro Consultants Group, Quantel, and Cosworth Engineering, and who also founded the UK's Classic FM radio station; he was knighted in 1989 for his business and technology achievements, unrelated to winemaking.
After a multi-year search for land, he and Lady Michael purchased roughly 630 acres of volcanic ridge land on Mount Saint Helena in Knights Valley in 1982, and established the winery in 1987, with the estate winery building completed in 1989. The founding
vision, sometimes described as a '100 x 100' commitment, was for full family ownership sustained over a hundred-year horizon, with vineyard terroir prioritized over stylistic intervention and wines built for elegance rather than sheer power.
The winery remains family-owned.
Herb-crusted rack of lamb
A Cabernet-Franc-inflected Bordeaux blend with herbal, savory undertones pairs naturally with lamb's richness and herb seasoning, a classic match for this style of blend.
Grilled duck breast
Duck's fat and slightly gamey richness suit the wine's dark fruit and moderate tannin, and the more approachable structure (versus the flagship Les Pavots) means it won't overpower the dish.
Grilled pork skewers (หมูปิ้ง)
This is a mildly seasoned, caramelized grilled dish rather than a chile-forward one, so its char and savory-sweet marinade complement the wine's fruit and tannin without the capsaicin clash a spicier Thai dish would create.
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