Peay Vineyards Sonoma Coast, California

Peay Vineyards is located in the far northwestern corner of Sonoma County approximately 4 miles from the Pacific Ocean near Sea Ranch. The vineyard is situated along the coast, but not on the very first ridge. The winery has a partially obstructed avenue formed by the Wheatfield Fork of the Gualala River that allows for some fog and copious cool air penetration. The vineyard sits on a hilltop, just at the top of the fog level, low enough to be very cool, but high enough not to be too cool and wet to grow grapes. The site was selected for the perfect combination of climatological factors. California has a diverse range of microclimates. This hilltop vineyard also expresses many subtle variations depending on whether it faces south, southeast or west; sits high on the hilltop in the afternoon breeze with full sun; or rests lower on the slope with greater fog influence and less sunlight. But make no mistake, this is pretty cool climate for grape growing. The winemakers cross their fingers hoping that the fruit will ripen before rains start in late October/early November. In some years, getting it ripe is a challenge. But that is why they produce superior fruit. Due to the cool climate they have a long growing season with moderate temperatures ideal for maximizing the production of intense flavours and phenolic compounds that result in complex wines. And the wines will always have plenty of acid to provide structure. No flabby, overripe wines here. Recent Accolades: In December 2009 The San Francisco Chronicle named Peay Vineyards 2009 "Winery of the Year" In October 2008 and 2009 Wine & Spirits magazine named Peay Vineyards as a "Winery of the Year" To quote Matt Kramer's Wine Spectator article "Seven Wines to Try Before, well, You Know" (Nov 30, 2009) "..taste the indisputably original savour of Pinot Noirs from producers such as Flowers, Hirsch and Peay is to marvel at America's Pinot Noir treasures." "Over the past four vintages, Peay Vineyards has proved itself to be one of the greatest properties in the US, if not the world" and the 2006 Peay Estate Chardonnay is (was) "Quite possibly the greatest chardonnay produced in California." - www.Vintrust.com

Sonoma Coast Chardonnay 2009 The Sonoma Coast Chardonnay is a blend of 60% estate fruit with 40% sourced fruit from Hirsch and Campbell vineyards. The nose reveals the wine's youth and promise displaying aromas of dried pineapple, kiwi, lemon and limestone. The mouth bursts with strong mineral, ginger snap and apple flavours kept taut and focused by quite high, racy acidity. The finish has a biscuit, leesy finish that will become more pronounced as the wine ages and the fruit subsides. The Sonoma Coast is delicious and has all the qualities to age 3-5+ years but can be enjoyed upon release. "Vanessa Wong and the Peay brothers mixed 60 percent fruit from their Annapolis estate with 40 percent from the Hirsch and Campbell Ranch sites - a trio of coastal heavy hitters. The texture sells it: plenty of fruit richness without relying on lees or wood notes. Intense, precise flavours, with a smoky and stony countenance. Pine bark, fig and key lime, with melony richness to balance. Give it a good three years to improve." "Recommended Sonoma Coast Chardonnays", San Francisco Chronicle, April 3, 2011

Estate Chardonnay 2009 "Light yellow. High-pitched aromas of lemon curd, green apple and honeysuckle, with sneaky iodine and spice nuances that gain power with air. Dusty, precise and palate-staining, offering dense citrus and orchard fruit flavours with zero fat. Notes of ginger and agave appear on the finish, which is linear and very persistent. I really like this wine's focus. " 92 points, Int'l Wine Cellar, May/June 2011

"Ama" Pinot Noir 2009 "Vibrant red. Pungent, sexy aromas of black raspberry, cherry pit, cocoa powder and incense. More serious, even masculine, compared to the Pomarium. Fresh and gripping, with impressive sappiness and extract to its dark berry and bitter cherry flavours. Finishes vibrant and very long, with palate-dusting floral, mineral and spice nuances. This is the inaugural vintage for this wine, which is sourced from a section of the Peay vineyard that's planted to a suitcase clone and Dijon clone 828." 93 points, Int'l Wine Cellar, May/June 2011 "This has the conifer-forest spice and mineral tannin of far-coast Pinot, rounded and sweetened by new oak. The fruit is lean, just plump enough to support the oak, needing little bottle age to show itself so cleanly. This is the first vintage of Ama, a selection that includes a block of clone 828 (planted in 2001) and a suitcase clone from the Cotes de Nuits planted in 2002. 550 cases." 90 points and "Best Buy", Wine & Spirits, April 2011 "Pomarium" Estate Pinot Noir 2009 The name Pomarium (po-mare-ee-um, apple orchard in Latin) harkens to the early 20th century when this hill was planted to Bartlett pears and Gravenstein apples for dried fruit production to feed San Francisco. This is the most exciting Pomarium made so far. Pomarium is known for its aromatics; a floral lift and beguiling nose that leaps out of the glass and is immediately appealing. In previous vintages, the nose may be quite feminine and bright like the 2005 and 2006 cuvées. In 2008, Pomarium was more masculine as the low yields and character of the vintage played its hand. The 2009 Pomarium combines the best of both profiles offering a sexy, feminine lift (Vanessa described it as "virile" with a "hot dude quality, like Brad Pitt", perhaps it is a matter of perspective) with tremendous depth and complexity. This is an impressive Pinot noir and will feature in dinners over the next 20 years as it develops into a very special wine. The nose is quite intense with dried rose petals enveloping a Serrano ham and red berry core. The mouth emphasizes the cured meat, brass and berry aromas adding cherry pipe tobacco, tea, forest floor and cedar notes in the mid-palate. The wine evolves over the 30 minutes in the glass and continues to reveal new aromas including black licorice, cranberry, and sanguine notes. The finish is clean due to very good acidity and lingers for an astonishing amount of time. Although young, the Pomarium is ready to drink now with a decant but we suggest aging it for at least 3 years and holding for 15-20 as it has the tannins, acidity and balance to flourish over time. "Vivid ruby. Sexy aromas of pungent cherry, spicecake and fresh rose, with an almost liqueur-like suggestion of raspberry compote. Suave, silky and densely packed, with intense minerality giving the primary but complex red fruit and floral flavors terrific definition and cut. Impressively balanced pinot with the spine to age slowly and gracefully. The endless finish features harmonious tannins that are broad and very fine. " 94 points, Int'l Wine Cellar, May/June 2011 "Scallop Shelf" Estate Pinot Noir 2008 When prepping the soil for planting, viticulturist Nick Peay discovered ancient scallop and nautilus fossils revealing the hill top's residence on the deep ocean floor prior to the formation of the coastal range. The 2008 Scallop Shelf Estate Pinot Noir is a blend of 6 clones: Pommard, 777, 115, Swan, Mt. Eden and 828. It was fermented in small, open-top fermenters, moved by gravity, aged for 11 months in 39% new French oak and bottled unfined and unfiltered. The Scallop Shelf is built to last and will fill in and gain cohesion as mature aromas develop with bottle age. The appearance of the 2008 Scallop Shelf is vibrant red and light-hued. The nose reveals dark cherry, spice and violet notes supported by grilled meat (lamb) and brass aromas. Despite its youthfulness, the wine is well-integrated and seamless. This is evident as the fruit aromas build and broaden as the wine carries across the palate. The incredibly long finish has notes of anise, dried pine needles and a lingering flavour of chocolate covered cherries. With air, the fruit profile darkens and becomes more masculine and kirsch-like though not alcoholic or pruny, just deep and powerful. No need to decant though a 30-45 minute breather will allow these deeper aromas to emerge. The wine should age for 7-10 years though we suggest you open a bottle after letting the wine rest from delivery to assess for yourself. "Deep red. Expansive bouquet of red and dark berry liqueur, Asian spices, dried violet and minerals. Lush, seductively sweet black raspberry and cherry flavours stain the palate, picking up peppery spice and smoky mineral qualities with aeration. The gripping finish strongly echoes the cherry note and clings tenaciously. Shows surprising vivacity and clarity for its power; this is really promising." 93 (+?) points, Int'l Wine Cellar, May/June 2010 Visit Peay Vineyards All wines are available by the unmixed case to Licensees and Private Consumers, subject to availability. Read the small print for more information.