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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 106 notes) - hiding notes with no text | | | Tasted by RED AND BLACK on 2/12/2023 & rated 93 points: This is still in spectacular shape! No oxidation, deep gold amazing color, and very buttery nose. Creamy on palate, a little sweet nose, this is still such a pleasure to drink (500 views) | | | Tasted by PGB on 11/17/2018 & rated 92 points: Long story - moved house 9 years ago - finally went back and cleared the cellar out and came across this - the brightness and minerality is amazing - what a contrast to at least 30 bottles of faded Kistler I have poured down the sink since then. (1853 views) | | | Tasted by RajivAyyangar on 3/17/2016 flawed bottle: Hurried first-impressions of Peay (Flatiron, SF): This bottle seemed off. Oxidized perhaps? A bit nutty, some fishy seaweed aromas. (2964 views) | | | Tasted by budman on 4/11/2015 & rated 93 points: My last of 28 bottles... talk about saving the best for last. Gorgeously crisp and minerally. This bottle was worth waiting for!!! (3164 views) | | | Tasted by budman on 2/28/2015 & rated 93 points: Lots of minerality. No signs of heading downhill!!! (3119 views) | | | Tasted by budman on 1/25/2015 & rated 92 points: Still going strong!!! (2920 views) | | | Tasted by wineismylife on 10/6/2014 & rated 93 points: WIML93
Tasted non blind.
Light yellow to yellow color in the glass, clear looking throughout. Nose of yellow pears, yellow apples and a hint of ginger. Flavors of lemon, yellow pears and yellow apples. Medium acidity, full bodied. Drink or hold. (2970 views) | | | Tasted by andtheodor on 6/21/2014 & rated 91 points: Lemon oil, a touch custardy and some butter, but saline and oceanic too. Fresh acidity, very tasty. (2514 views) | | | Tasted by budman on 4/25/2014 & rated 93 points: Still in it's sweet spot. Lovely!!! (1914 views) | | | Tasted by rogerr on 11/27/2013 & rated 92 points: Needs to open up and best at room temp. Not recommended to consume if very cold. (2123 views) | | | Tasted by alanr on 8/21/2013 & rated 91 points: I can't be unbiased with this wine, I helped pick the grapes (well, to be honest, I helped cart bins of grapes down the rows, and bringing empty bins to the pickers, who work way faster than I ever could). At any rate, it's drinking very nicely now, though there is no rush at all to drink up. Opens with a little toast on the nose, which carries through to the palate (dissipates somewhat with air); packed with flavorful, rich Chardonnay fruit, with plenty of zippy acidity, and a nice touch of minerality late in the mid-palate. I'd like to try one of these next to a high quality 06 Puligny, I'm not sure I would be able to pick them apart. (2751 views) | | | Tasted by wineismylife on 7/23/2013 & rated 93 points: WIML93
Tasted non blind at a wine dinner.
light yellow to yellow color in the glass, clear looking throughout. Nose of brown spices, creme, vanilla and yellow pears. Flavors of yellow pears, yellow apples and a hint of lemon. Medium acidity, full bodied. Drink or hold. (2966 views) | | | Tasted by ksmith on 6/6/2013 & rated 92 points: Brought to Thursday tasting group. Lemony on the nose, light oak, acid and minerals on the finish, voted WOTN by the group. Served blind at 64 degrees. (2237 views) | | | Tasted by alanr on 3/30/2013 & rated 92 points: Holding up well, hasn't really budged much. Light honey gold, just a touch cloudy, some light toast on the nose, then a rich, slightly honeyed palate, with a strong bright, yellow flower character, good acidity, and a touch of oak on the finish. For a tough vintage, fighting botrytis at the end, this turned out beautifully and is holding up very well. No rush to drink, but in a sweet spot now. (2575 views) | | | Tasted by Pinotnut on 3/24/2013 & rated 93 points: Was preferred over Lafarge Mersault 2006 by most. (2027 views) | | | Tasted by prism on 1/29/2013 & rated 93 points: Really Excellent Californian Chardonnay. Nice weight and viscosity; rich, buttery, tropical notes; very well integrated oak. (2026 views) | | | Tasted by rrNYC on 1/12/2013 & rated 93 points: Rich and buttery, but still crisp enough that I really liked this (2166 views) | | | Tasted by budman on 11/25/2012 & rated 92 points: Consistently good. (2362 views) | | | Tasted by doctoroflaws on 5/25/2012 & rated 94 points: Drinking perfectly. Just an awesome wine right now. Wish that this was not my last one. (2099 views) | | | Tasted by kgmd on 4/20/2012 & rated 86 points: Great nose, opening up with golden apples, pears, and honey. Nose is not necessarily confirmed on the palate. On the attack to the palate, I get a very unimpressive seemingly flat, watery wine, that after about 2-3 seconds is followed by a huge wave of oak and petrol that is not well woven into the wine with a finish that has decent length. Not one of the better Chardonnays I've had lately. (2057 views) | | | Tasted by budman on 12/16/2011 & rated 92 points: Once again, great minerality. Crisp, with a touch of citrus. (2459 views) | | | Tasted by Edwind on 12/5/2011 & rated 90 points: Slightly acidic (1230 views) | | | Tasted by alanr on 10/26/2011 & rated 92 points: Light straw in color, with nice, reserved intensity, decent acidity, and a richness that builds from the mid-palate through the finish. A hint of toast, but no overwhelming oak. This has a plumpness to it, but retains enough freshness to be very enjoyable. Still quite youthful, but in a good drinking place right now. (2727 views) | | | Tasted by ChrisR on 10/2/2011 & rated 84 points: Muted nose, somewhat muted flavors of apple and pear, overtly oaky, which is surprising given my previous experiences with Peay. Crisp, medium-bodied, lighter texture. I'm not oak-phobic, even in chardonnays, but the oak was really too much here. (2612 views) | | | Tasted by budman on 9/9/2011 & rated 93 points: Close to its peak. Great minerally, citrus, crisp bottle. (2439 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.
2006 Peay Vineyards Chardonnay Estate
2006 Peay Vineyards Estate Chardonnay
Tasting Notes
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 our 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. The nose is focused with aromas of lemon and quince supported by limestone and flint contributed by the very low yielding Hyde and 76 clones. The wine opens on the front of the palate with lime, almond and golden delicious apples and as it carries across the palate broadens to become silky and creamy with hints of lemon curd and gun flint. The oak is very well-integrated at even this young age. The acid is clean and crisp and the finish long and lingering. I recommend aging the Estate Chardonnay for 2-3 years for the various features to gain cohesion. If you prefer more mature flavors the healthy acidity in the wine will allow further aging in bottle without losing vivacity. 885 cases produced.
Chardonnay The Chardonnay GrapeUSAAmerican 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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