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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 22 notes) - hiding notes with no text | | | Tasted by silton on 11/1/2022 & rated 92 points: Bought at a discount on auction, I've had 3 of these this year as classic "I want something good but not a cellar cherry." Red berries & pomegranate with spice and musk accents, the musk from clean, clear Pinot Noir that really isn't earthy so much as saline... "Scallop Shelf?"
Fruity but not overripe, juicy but not piercing, plenty accessible but still improving, not simple yet not compelling or special, just a very well made 92 point Pinot. At list price maybe not the best Peay of all time, so I get while it was sold off, but lordy, not underripe or picked too early to anyone besides Robert Parker on a grumpy day. (1060 views) | | | Tasted by Mortgage92 on 3/20/2022 & rated 93 points: I keep to my score and to my notes. Yes, Peay's pinots are a bit lighter than most, but that makes them perfect for salmon, spicy chicken (think Greek), and other wines you might consider a white instead (but that wine would be too overtaken by the food). Please try their pinots, I think you will be impressed - I have from the beginning (was that 10 years ago?) (1167 views) | | | Tasted by Mortgage92 on 11/25/2021 & rated 93 points: Originally scored at 92, but increased 1 due to the overall final consideration. Color - light ruby; aroma - dark cherries with a touch of floral; taste - light tones of dark cherries, earthy tones, very smooth body, mild tannins and low to moderate acidity. Thus 93! This wine pairs so perfect with Thanksgiving turkey dinner. (1158 views) | | | Tasted by yaCellar on 2/20/2021 & rated 92 points: Nose - sweet baking spices, orange zest, rich florals; palette - bright and lean, pine forest floor, spent red fruits. Nice structure and long finish. Very pretty and leads to a fun geological convo with young kids. (1567 views) | | | Tasted by Rieslingfan on 6/21/2020: Someone on CellarTracker said “underripe fruit.” Not sure what the hell they are talking about, as it has plenty of ripe, red fruit, it’s just not overripe/jammy. It also has structure, which is anathema to some tasters. I like it a lot, but want to wait a few years to have another bottle, as it’s a bit too primary for me right now. (2177 views) | | | Tasted by VlgJeff on 5/5/2020 & rated 88 points: Slo-oxed for 20 minutes which helped the wine to open. The nose was clean and yielded some notes of red and dark red fruit, some earth, and just a whiff of cola. The medium bodied palate showed the same red and dark red fruits, a bit more earth, some light tannins, and more acidity than needed to balance. An OK pinot, but there are better at this price point. (1536 views) | | | Tasted by wolfonthehill on 1/1/2020 & rated 94 points: Nearly flawless (1678 views) | | | Tasted by grapenomad on 9/1/2019 & rated 84 points: Medium ruby in the glass. Sour, underripe fruit profile followed by hints of chutney and earth. High, piercing, unnecessary acidity that needs A LOT more fruit concentration to back it up and balance it out. Like this, it just comes off as steely with no richness to speak off. Medium finish. I'm assuming that the grapes for this were picked early as fuck. I just can't wrap my head around around why this is so highly rated. (2409 views) | | | Tasted by Drinking Trees on 6/5/2019: Nose of pomegranate and rose, with a hint of coriander leaf. Palate initially seems closed: there are notes of perfume, fruit, and earth, but nothing jumps out. Palate opened up with time in the glass, revealing sweet flavours of pomegranate and lychee, with salty, savoury notes of sea spray and green olive. (1805 views) | | | Tasted by isaacjamesbaker on 3/7/2019 & rated 93 points: Tasting with Andy Peay (Washington, DC): So expressive and pretty. Pure red fruits, flowers, along with more savory tones on the nose. Elegant palate, fine-grained tannins meet crisp acidity, and the wine has an effortless feel. Some spicy, herbal, incense and pepper notes underneath, too. Already beautiful, but I'd love to bury a few bottles of this and try the first in two or three years. (1801 views) | | | Tasted by Glenn A on 1/4/2019 & rated 90 points: Improved after 1-2 hours open. Solid Pinot but didn’t love. Should improve after another 1-2 years. (1531 views) | | | Tasted by gotsha on 12/5/2018 & rated 94 points: Had this at a private tasting last month hosted by Peay in Chicago. I did not save my notes, but it is one of the better Cali pinots I’ve had. Elegant and understated with a terrific floral nose. (1355 views) | | | Tasted by wolfonthehill on 12/2/2018 & rated 91 points: A bit thin visually and on the palate initially. Develops depth with an hour of air. Give it a couple years and try again. (1154 views) | | | Tasted by melzar on 11/22/2018 & rated 92 points: Intense and very fruit forward. Drunk at Thanksgiving Dinner along side the Pomarium and Ama bottlings. Lovers of new world wines will prefer the wines from this vineyard. This wine will probably gain a point or two once it settles down. Unmistakably Burgundian in style, but the table preferred the more subtle Ama and Pomarium bottlings at this stage. Deep Pinot nose and enough fruit on the palate to allow you to ignore the oak. Great acidity and finish. (1228 views) | | | Tasted by Eric Guido on 10/26/2018 & rated 92 points: The nose was beautiful with ripe red berry fruits, sweet herbs, stemmy exotic florals, and dusty earth. On the palate, I found soft textures with a mix of spicy red fruits and minerals, growing silkier the longer it sat in the glass, yet lifted throughout. The finish was medium-long and vibrant with fresh red berry fruits and zesty spice. (1980 views) |
| By Richard Hemming, MW
JancisRobinson.com (8/26/2019)
(Peay, Scallop Shelf Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma’s Stellar 2016s (Apr 2018) (4/18/2018)
(Peay Vineyards Pinot Noir Estate Scallop Shelf Sonoma Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (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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