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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 81 notes) - hiding notes with no text | | | Tasted by paulst on 6/13/2022 & rated 92 points: Sweet earthy raspberry-raisin; soft and balanced. (971 views) | | | Tasted by Derek Darth Taster on 10/23/2020 & rated 94 points: Collected 250ml sample from bottle popped by Heymamalow. About 3 hours air time already. Drank in Grassl Cru.
Appearane is clear, pale intensity, ruby coloru. Legs.
Nose is clean, medium+ intensity, with aromas of deep red floral spice, silty earth minerality, damp pine forest floor, dark red cherries, red pomegranate. Developing.
On the palate, dry, high acidity, medium+ alcohol (13.8%), supple medium tannins, medium+ body. Medium+ flavour intensity, with flavours of ripe dark red cherries, red berry compote, red pomegranate, smoke, light sweet spice, tangy blood orange peel, damp pine forest floor, subtle thin minerality - saline, earthen, stony? Long subliminal finish.
Very very good quality. Defining characteristics: Balanced and terroir expressive. This is what New World Pinot Noir should aspire to be.
Not a wine to pop pour and guzzle. Needs to be sat down with quietly and pondered upon intellectually. Drink now with air or hold for more development. (1669 views) | | | Tasted by bdhanna on 9/29/2020 & rated 92 points: Total agreement with my previous note. Only one bottle remaining from this vintage. (1325 views) | | | Tasted by bdhanna on 9/5/2020 & rated 91 points: The cork was perfect after a decade in the bottle. Consumed over two days. Deep ruby color with no oxidation, clarity medium. Aromas of red raspberry and pomegranate, flavors of dried fruit compote with a medium finish. More integrated and soft on day two. A Pinot Noir more balanced to the acid side from the Sonoma Coast. This age worthy wine may have more years of life left. I still have two more bottles of this vintage remaining; I may open another next month or two to verify my rating. (1340 views) | | | Tasted by GSW on 3/25/2020 & rated 92 points: Still a lovely wine 11 years later. (1675 views) | | | Tasted by Chris on 12/29/2019 & rated 93 points: Another great Peay. A bit lighter than usual but nice acidity and at 10 years old, it aged well. My older Peay SS pinots are now over ten years and I look forward to seeing how they do over the next 5-7 years. (1370 views) | | | Tasted by Vinsboro on 9/15/2019 & rated 91 points: Dark cherry red. Clear, slight fade at rim. Poised and elegant. Right in its prime. Light, but with zingy acidity and barely lingering tannins. Prime. Sourced from the winery. (1015 views) | | | Tasted by vinhonotte on 9/11/2019 & rated 89 points: Fine Wines SG - BYOB “Whose Wine is it anyway?” (Praelum Wine Bistro): Some red cherries and cassis, while green. Medium bodied, but pretty intense fruits and kind of spicy and fernish (1157 views) | | | Tasted by JonnyG on 8/26/2018 & rated 93 points: One Fun-Filled Afternoon Spent Poolside with Friends (Los Olivos, CA): At first somewhat austere and bitter, it took hours for me to perceive the quality of this wine, and when I went back to it the next day, it was even better. Beautiful, smokey red fruit, both sweet and tart, some orange peel and muted spice that rounds out the very long finish. (1934 views) | | | Tasted by winelover1808 on 8/16/2018 & rated 92 points: beautiful. sweet cranberry. not too thick. an elegant californian. good acidity and nice finish. has aged quite well! (1449 views) | | | Tasted by mjf@ulkner on 6/20/2018: Light red. Tangy cranberry, raspberry notes. Not as well integrated as I’d like, age hasn’t done this any favors. (1524 views) | | | Tasted by Viking 61 on 4/22/2018 & rated 92 points: Popped the cork on very early Friday in anticipation of being consumed on a Finger Lakes two day dash. Never got to the wine till Sunday evening, and it was in a very nice rich meditative state. The initial pour at a cooler temp was ripe dark cherry and black raspberry with not a tannin in sight. As the glass warmed a soft brewed tea base kicked in with a brighter berry lead. Great harmony and silky feel was a standing ovation. don't let it over heat, and take care with the food pairing. The wine is quite satisfying on its own. (1667 views) | | | Tasted by Stonewws on 2/18/2018: Delicious as usual (1569 views) | | | Tasted by paulst on 9/1/2017 & rated 93 points: Raisen; deep; structured; sweet finish. (1722 views) | | | Tasted by ravikalaga on 8/18/2017 & rated 90 points: PnP at SingleThreadFarm from the winelist. The bottle and the cork were in good shape and the wine was served at the right temperature. My expectations were really high for the wine considering some of the other wines from the vineyard I had. May need some more time or this maybe its peak but there was a lingering harshness that never went away. Good balance of red fruits with some hints of spiceness but never could shake off the very poking harshness. (1615 views) | | | Tasted by Deux Chevaux on 8/13/2017: This was super. It surpassed our experience 25 months ago, showing lovely spice again with just a touch of blood orange/rind, saline, sweet pine & earth, and more deepness and complexity. No cola, thankfully. Lovely on day one, it
sang on days two and especially three. Darn, we have no more; bravo for those who do. (1525 views) | | | Tasted by RGCM Gananda on 11/19/2016 & rated 93 points: Prior bottle was almost a year ago and given enough time open ahead of time this wine really shows well. Medium to full bodied and needed a bit over three hours open to show it's best and improved from there on out. Raspberry, earth and integrated spices on the nose. Red raspberry upfront, along with red cherry with some darker black cherry and tart cranberry behind. The mid-body was much more integrated and expressive than my prior bottle. Elegantly balanced between pretty fruit, spices and acidity/tannins, this was a truly special bottle. Drink now if you can open it enough ahead of time, but will easily hold at this level for several more years, based on how it has evolved over the past year. (1887 views) | | | Tasted by lolo66 on 7/9/2016: needs air and then this is just fantastic. pure northern california goodness. (2306 views) | | | Tasted by lolo66 on 6/2/2016: with 1 hr air this is singing. deep. lush. spicy. balanced and a very nice expression of pinot. really like this. (2070 views) | | | Tasted by lolo66 on 4/21/2016 & rated 94 points: ready to drink! hitting on all cylinders right out of the gate. Not a shy wine, big nose and body to follow, but with that peay balance. (2131 views) | | | Tasted by Modern Tage on 1/10/2016 & rated 89 points: Same NECOWINE Notes (2323 views) | | | Tasted by Necowine on 12/22/2015 & rated 88 points: Much darker bottle than others described here, with a dark cherry-, almost licorice-like fruit sweetness, but clean fruit sweetness, with balanced acid. Otherwise some slightly rusty sundried tomato, possibly a bit of mineral peeking through, but really this is all sweet 'n' smooth fruit, not quite as interesting as the deeper and more perfumed bouquet. Delicious, but a bit easy. (1911 views) | | | Tasted by RGCM Gananda on 12/6/2015 & rated 93 points: Took several hours to open up and still seemed on the young side. Red raspberry, earth and spices on the nose. A bit above medium bodied and had hints of being fruit-forward, but those quickly smoothed out and the wine is trending in an elegant and balanced direction. Red raspberry upfront which shows brightly and then is balanced by red cherry and some darker fruit notes. The wine is smooth through the middle, gaining density and complexity as it approaches the finish. Adds some tart notes (cranberry and pomegranate), some light, integrated spices and the acidity comes in really well on the finish, adding a very nice amount of length. Last glass, after being open about 4.5 hours, was far and away the best; just a sublimely beautiful glass that made me remember why I like this producer so much. I think this wine can still improve a bit, given a little more cellaring. Also, based on the fruit and structure there's no rush to drink this unless you can afford to open it a couple hours ahead to allow it show fully. (1655 views) | | | Tasted by Mattshank on 10/16/2015 & rated 93 points: Very similar to notes on 5/17/14 but more amped up. Final bottle and best bottle of the three. (1765 views) | | | Tasted by Deux Chevaux on 6/29/2015: Similar to the last bottle and our note, but this time we also picked up a slight touch of cola along with the blood orange notes. Lovely balance; great expression of cold climate Sonoma Coast pinot noir. (1947 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Audrey Frick
JebDunnuck.com, Sonoma’s 2021s (7/21/2023)
(Peay Vineyards Pinot Noir Scallop Shelf) Login and sign up and see review text. | By Elaine Chukan Brown
JancisRobinson.com (1/21/2015)
(Peay, Scallop Shelf Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Peay Vineyards Pinot Noir Scallop Shelf Estate Sonoma Coast) Subscribe to see review text. | By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Peay Vineyards Pinot Noir Scallop Shelf Estate Sonoma Coast) Subscribe to see review text. | i-WineReview.com, California Selections 2011 (11/30/2011)
(Peay Vineyards Pinot Noir Estate Scallop Shelf Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/19/2012)
(Peay Vineyards Pinot Noir Scallop Shelf Estate) Light medium cherry red color; appealing, baking spice, tart red fruit, floral nose; tasty, poised, tart cherry, rosehips, mineral palate; medium-plus finish 92+ points 92 points |
NOTE: Scores and reviews are the property of JebDunnuck.com and JancisRobinson.com and Vinous and i-WineReview.com and RJonWine.com. (manage subscription channels) |
| Peay Vineyards Producer Website
Andy and Nick Peay started Peay Vineyards in 1996 with the goal to make wines that capture a purity and sense of place like the great wines they enjoyed drinking from the Old World. To that end, the brothers decided it was critical for them to own and farm their own grapes in a climate much cooler than they had experienced anywhere in the New World. In 1996, they purchased an old sheep ranch on a ridge overlooking the Pacific Ocean on the extreme West Sonoma Coast - where folks said it was too cold to ripen wine grapes - and began planting in 1998.
Before their first harvest in 2001, the Peay brothers were joined in their endeavor by Vanessa Wong, former winemaker at Peter Michael, who started her career with stints at Château Lafite Rothschild and Domaine Jean Gros. This allowed Nick to focus on farming the 51-acre organic vineyard and Andy to manage sales and marketing. They have been fortunate to be able to make wines of finesse and intensity that capture the character of their estate vineyard as well as the attention of wine lovers around the world.
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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