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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 99 notes) - hiding notes with no text | | | Tasted by Chris on 3/13/2022 & rated 95 points: My last 2007. Wanted to see how well these Scallop Shelf bottles aged, even beyond what Peay says. Their drinking window stopped at 2020 but two years on from that, its still amazing. You get an incredible aged Burgundy aroma in the glass. Its light but the finish is very long with almost a smokiness to it. Just a great wine. You can't beat the story either. I won't recount it here but look it up. Awesome stuff. I have a vertical remaining from 2010 to 2019. Looking forward to see how the aging vines do after 15+ years. (873 views) | | | Tasted by James Kim on 10/12/2021: Decanted off fine sediment after standing it up for 1 week, then back into bottle. This was a bit weird of a wine. Aromas of green beans, really ripe cherries, minerals, earth and some green stems. Palate initially showed a melange of very ripe cherries, green herbs, stems and minerals. But 1.5 h later, the stems became very prominent and then flipped over to really ripe cherries about 30 minutes later. Still with nice acids throughout but just don't know what to make of this wine now. Have 1 more bottle that I'll hold for several more years in the hopes that it will integrate. (886 views) | | | Tasted by davudvl on 4/14/2021: Somewhat disjointed. Nice nose, but somewhat sour on the palate. Maybe past it’s prime or a bad bottle? (1136 views) | | | Tasted by davudvl on 4/30/2020: Funky nose. Improved the next day, but I think this one was past its prime. (1431 views) | | | Tasted by DougLee on 2/10/2020 & rated 91 points: Ruby color. Nose of berry, cinnamon, violets. Layers of poised but ripe raspberry and black cherry fruit on the palate cut with bits of brier and earth. Disciplined structure despite the abundance of fruit. Nice acidity and smoothed tannin. Longer finish of mulberry and raspberry fruit hovering over a stony core, with just a hint of heat. Quite delicious, and capable of further evolution. (1484 views) | | | Tasted by rmh66 on 11/22/2019 & rated 93 points: Terrific nose of boysenberry, black cherry, cranberry, damp earth and leaves, menthol, a little smoke, orange peel, iris, and plum. Red and black cherry, plum, earth, spice, cranberry, a hint of bloody meat, and a little bitter pith on the palate. Shows a bit of warmth. Nice acidity, integrated but present tannins, long finish. This is a pretty big wine and has a lot of things going on. Very impressive. (959 views) | | | Tasted by prism on 5/26/2018 & rated 94 points: Slow O’d for ninety minutes. My last of six, and delicious as ever. I really enjoy Peay Pinots; they are well-made and deeply flavored while light on their feet. With grilled salmon. (1901 views) | | | Tasted by silton on 4/5/2018 & rated 94 points: Five years since my previous bottle and this is the best one yet. Mature secondary notes (bark with toffee and leather) complement the black cherry core with pomegranate and cranberry and mulled tea. Balanced AF, with some acid and tannin at the margins offering extant structure and the promise of future evolution. (1903 views) | | | Tasted by mjf@ulkner on 2/19/2018 flawed bottle: corked (1622 views) | | | Tasted by jhieb on 11/19/2017 & rated 92 points: From magnum. Drinking very well. Very smooth and light on the palate, with dark cherry, berry, spice, and sandalwood flavors. (1944 views) | | | Tasted by texaswinelover on 2/28/2017: Got to say that my last note was very accurate. Maybe hints of lilac or flowers today. Always interesting cloudiness. Maybe a touch spritzy. Feel good that I drank these at the right times. Long lingering finish. (2522 views) | | | Tasted by prism on 11/25/2016 & rated 94 points: Popped and poured as a second wine with (Thanksgiving) dinner. Some barnyard funk on the nose, as is often the case with Peay, evoking French terroir. Outstanding Pinot, relatively full-bodied, and delicious. Outstanding iteration. (1871 views) | | | Tasted by Louvin on 10/25/2016 & rated 95 points: 2 hr decant. This is in such a great place now, spicy, elegant, lithe body. Firm wine that started out a bit tart but mellowed as it further opened. The asian spices were met with nice lighter bodied fruit extract and the tannins very nicely resolved, not such that one could say soft but still firm enough to make a perfectly balanced wine. Top notch pinot, not in the extracted big alc pinots you find. Wish I could find more. (1997 views) | | | Tasted by Ben F on 9/3/2016 & rated 91 points: From magnum. Opened and slow-oxed 1 hour prior to serving. Nice mature Pinot. More precise and finely etched than one might expect from California. Soil and mineral notes nicely offset the soft dark red fruit core of the wine. Drinking well, and best paired with savory food. (2194 views) | | | Tasted by Brian Love on 4/27/2016: Agree with the barnyard. Seems low levels of Brett (my wife couldn't taste it). Had same comment on earlier bottle but not as noticeable, likely as it was younger and the fruit was more apparent. (2378 views) | | | Tasted by prism on 4/2/2016 & rated 94 points: Outstanding Pinot; scrumptious, in fact. The best yet of this half-case. Followed over two evenings. Evokes, to me, Nuit St. Georges. (1739 views) | | | Tasted by texaswinelover on 12/16/2015: Have to say that my previous note is accurate. Very well done. Nice lingering acidity, cranberry, strawberry-ish, cherry notes up front with tiny touch of liquer, touch funk, exotic spice, smooth resolved tannins, clean finish. Wine is cloudy and touch earthy. Could use longer finish but otherwise no complaints. This is in a very nice place. Drink. (2055 views) | | | Tasted by jbaron on 8/9/2015: Funky. Didn't clear up all of the way. Beware. (2239 views) | | | Tasted by prism on 5/14/2015 & rated 93 points: Sightly cloudy red. Decanted. Barnyard funk on the nose; takes about ninety minutes to blow off. Medium body. Sweet red cherry, complex, rich, smooth and balanced. (2147 views) | | | Tasted by Pierre-Yves on 10/5/2014 & rated 90 points: Liked the color. A touch of heat, but it is balanced. Some pepper. Yummy. (2662 views) | | | Tasted by Loren Sonkin on 9/27/2014 & rated 91 points: Women in Wine - Mike G and Nola visit Cleveland; 9/27/2014-9/29/2014 (A Restaurant on Lee Road): I liked this a lot. 14.2% Alcohol. The nose has cherries and a nice mineral quality. This has a lot of complexity to it at this point. Not a young wine, but no hurry either. Layers of cherries and earth. Nice finish. Quite delicious. (3165 views) | | | Tasted by David_T on 9/26/2014 & rated 90 points: The aromas and flavors match with cherry, earth and herbs. Soft mouthfeel. Light acidity/medium tannins. (2057 views) | | | Tasted by prism on 5/12/2014 & rated 92 points: Popped and poured. Sweet red fruit, some subtle electricity, but laden with barnyard funk that only began to blow off after an hour. Good stuff to drink, but the bouquet can be off-putting. The next bottle gets a two hour decant. (2496 views) | | | Tasted by GSW on 3/21/2014 & rated 93 points: Lovely, spice-driven pinot. A gem. (2529 views) | | | Tasted by alanr on 3/9/2014 & rated 91 points: Dried cherries and spice on the nose, plenty of dark dried cherry fruit, somehow sappy but not at all overripe, with plenty of zippy acidity, more pine needle spice, still very young but fun to drink. (2295 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, May 2011, Issue #42
(Peay Vineyards Pinot Noir - Scallop Shelf Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Peay Vineyards Pinot Noir Scallop Shelf Estate Sonoma Coast) Subscribe to see review text. | i-WineReview.com, California Pinot Noir (2/2/2009)
(Peay Vineyards Pinot Noir Scallop Shelf Estate Pinot Noir Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/15/2010)
(Peay Vineyards Pinot Noir Scallop Shelf Estate) Medium dark cherry red color with pale meniscus; ripe cranberry, black cherry, tart cherry, raspberry nose; rich but balanced, black cherry, black raspberry, tart cherry, cinnamon palate; medium-plus finish 92+ pts. 92 points | By Richard Jennings
RJonWine.com (10/25/2009)
(Peay Vineyards Pinot Noir Scallop Shelf Estate) Floral, tart cherry, brett, mineral nose; tart cherry, mineral, brett palate; medium finish 90+ pts. 90 points | By Richard Jennings
RJonWine.com (10/14/2009)
(Peay Vineyards Pinot Noir Scallop Shelf Estate) Ripe cranberry, berry, currant nose; tasty, tart red fruit, sous bois, mineral palate, quite Burgundian; medium finish 92+ pts. 92 points | By Richard Jennings
RJonWine.com (6/28/2009)
(Peay Vineyards Pinot Noir Scallop Shelf Estate) Hibiscus, tart red fruit nose; tasty, tart red fruit, hibiscus palate with good acidity; medium finish 91+ pts. 91 points |
NOTE: Scores and reviews are the property of Burghound 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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