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. In October 2008 Wine & Spirits magazine named Peay Vineyards as a 2009 Winery of the Year

Estate Chardonnay 2006 The 2006 Peay Vineyard Estate Chardonnay strikes a balance between the crisp 2004 and the fleshier 2005 Estate Chardonnays leaning more towards the style of the 2004. As the Chardonnay vines age a unique character and breed is evolving in the wines. The 2006 continues this progression. The 2006 is a blend of clones 76, 95, 96 and the Robert Young and Hyde selections. It was picked from September 27th through October 10th, hand-sorted, aged in 42% new French oak and bottled unfined and unfiltered. Winemaker Vanessa Wong recommend aging the Estate Chardonnay for 2-3 years for the various features to gain cohesion. If you prefer more mature flavours the healthy acidity in the wine will allow further aging in bottle without losing vivacity. 885 cases produced. "Hazy yellow. Vibrant orange, pear and toasty lees aromas offer depth and build in the glass, picking up baking spices and minerals. Stony, finely etched citrus and orchard fruit flavours offer excellent clarity and energy, with a light touch of anise adding complexity. Finishes with gentle grip, restrained citrus flavours and excellent persistence. This was raised in 42% new oak but it doesn't show. An understated, very suave expression of chardonnay." 92 points, Int'l Wine Cellar, May/June 2008

"Scallop Shelf" Estate Pinot Noir 2006 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 2006 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. If you must drink one now, decant for 45 minutes and cellar the remainder for at least 3-5 years. 950 cases produced. "Bright red. Musky aromas of cherry, mace, black cardamom and mocha. Deep, densely packed dark berry and bitter cherry flavours display impressive purity and chewy texture. Much less expressive today than the Pomarium-"for people with patience," says Wong. Finishes with outstanding lift and thrust. This really expanded with air, picking up sexy floral and mineral character." 92 (+?) points, Int'l Wine Cellar, May/June 2008

"Pomarium" Estate Pinot Noir 2006 Pomarium (po-mare-ee-um, apple orchard in Latin) harkens to the days when the hill was planted to pears and apples for dried fruit production to feed San Francisco. The 2006 Pomarium Estate is a blend of 5 clones: 667, 777, 115, Calera and 828. It was fermented in small, open-top fermenters, moved by gravity, aged for 11 months in 32% new French oak and bottled unfined and unfiltered. If you open one on release, decant for at least 45 minutes and cellar the remaining bottles for 3+ years. 1100 cases produced. "Medium red. Bright red berry, rose and baking spice scents are deepened by mocha and spicecake. Sappy raspberry and bitter cherry flavours are braced by zesty minerality and become sweeter with air. A late jolt of blood orange adds energy and cut to the long, juicy finish of this essentially silky wine." 92 points, Int'l Wine Cellar, May/June 2008

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All wines are available by the unmixed case to Licensees and Private Consumers, subject to availability.

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