Winegenie
winegenie.com/wine/peter-michael-l-apres-midi-sauvignon-blanc-2013 · data sheet · generated 2026-09-15

Peter Michael L`Apres Midi Sauvignon Blanc 2013

750 ml Sauvignon Blanc, Sémillon Sonoma County, United States 2013

Peter Michael L`Apres Midi Sauvignon Blanc 2013 is a dry, light-bodied white from Sauvignon Blanc, Sémillon (Sonoma County, United States), in the rich, round whites style. Acidity is fresh; oak influence is some. Good with goat cheese, asparagus, blue cheese, roast chicken. Cheapest offer £75.00 at Hedonism Wines.

Offers · cheapest first
Hedonism Wines
Out of stock
£75.00
Buy at Hedonism Wines
Affiliate link via /go/. Price from the merchant feed, seen Wed, 09 Sep 2026 17:45:43 GMT.
Taste profile
inferred · confidence 0.45
sweetness
1 / 5
dry
Sauvignon Blanc + Sémillon prior
body
2 / 5
light
Sauvignon Blanc + Sémillon prior
acidity
4 / 5
fresh
Sauvignon Blanc + Sémillon prior
oak
3 / 5
some
Sauvignon Blanc + Sémillon prior · merchant: oak aged
Estimates by WineGenie, not the merchant's or a critic's words. Built from the grape's typical profile, the appellation, terms in the name and the merchant's description. How this works.
Facts
Style
Rich, round whites
rules-v1
Colour
White
inferred by a local model, checked against our lexicon
Origin
Sonoma County · United States
inferred by a local model, checked against our lexicon
Grapes
Sauvignon Blanc, Sémillon
lexicon
ABV
not stated by merchant
Farming
not stated
Vegan
not stated
Critic score
none
merchant feed
Drinking window
not stated
Decant
not stated
Occasions
gift
inferred
About Sauvignon Blanc
Typical aromas: gooseberry, passionfruit, grapefruit, cut grass, asparagus. Serve at 6–9 °C. Grape page.
knowledge base
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Merchant's description

The Peter Michael L`Après Midi Sauvignon Blanc 2013 hails from the Knights Valley AVA in Sonoma County, California. This wine features a blend dominated by Sauvignon Blanc, typically around 92%, with Sémillon making up the remainder. The 2013 vintage benefitted from ideal growing conditions, marked by a warm, dry spring. The winemaking process involves 100% barrel fermentation with native yeasts and eight months of sur lie aging in French oak. This careful technique, combined with blocked malolactic fermentation, results in a wine with distinct notes of citrus, stone fruit and a mineral edge, showcasing the producer`s commitment to quality and craftsmanship.

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