Peter Michael Winery
Au Paradis
Oakville
2016
Vintage
Varietal
Cabernet Sauvignon
Where it is, November 2026
At Peak: inside the peak window (2023-2039), within the full drinking arc.
This bottle is in its peak window through 2039, with a drinking horizon to 2047.
The ‘16 Au Paradis.
Peter Michael Winery Au Paradis 2016 is a Cabernet Sauvignon from Oakville, Napa Valley, United States.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Peter Michael Winery Au Paradis 2016 has a full body, fresh acidity, and firm tannins.
The 2016 vintage
Peter Michael Winery's 2016 Au Paradis is a Cabernet Sauvignon from Oakville, Napa Valley, United States.
About Peter Michael Winery
Peter Michael Winery's Au Paradis is a Cabernet Sauvignon from Oakville, Napa Valley, United States.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's firm tannins.
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Frequently Asked
What is Peter Michael Winery Au Paradis 2016?
Peter Michael Winery Au Paradis 2016 is a Cabernet Sauvignon from Oakville, Napa Valley, United States.
What does Peter Michael Winery Au Paradis 2016 taste like?
Peter Michael Winery Au Paradis 2016 has a full body, fresh acidity, and firm tannins.
When should Peter Michael Winery Au Paradis 2016 be opened?
The canonical CAI full drinking arc is 2021-2047. Within that arc, the peak window is 2023-2039. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Peter Michael Winery Au Paradis 2016?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.