Wine Article
2006 Peay Vineyards Pinot Noir Scallop Shelf Estate
Last edited on 2/21/2009 by markellen.foodies@gmail.com
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We grow 33 acres of Pinot noir comprised of an assortment of Dijon clones as well as heritage selections. These were extensively evaluated and selected to produce fruit with distinct varietal expressions. The variety of clones enables us to blend for enhanced complexity or to bottle separately to express a unique profile.
2006 Scallop Shelf Estate Pinot noir, Sonoma Coast
Tasting Notes
When prepping the soil for planting, we discovered ancient scallop and nautilus fossils revealing our 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 nose is bright with medium concentration. Beguiling aromas of Serrano ham (cured meat) and lavender wrap around a cherry core with a hint of orange peel coming mainly from the 44% contribution of Pommard. The palate opens with a high tone pomegranate note harnessed by dried cherry, forest floor and black walnut flavors. The Scallop Shelf has medium weight and structure from soft silky tannins, excellent acidity and fruit concentration but is not fat or fleshy. The finish is very long. 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.
Tasing Notes Spring 2009 Newsletter: Hold to 2012-2016
The 2006 Scallop Shelf has a very attractive nose of dried bing cherries, rose petals and pomegranate supported by a touch of spice. The mouth is compact and requires a 45 minute decant to fully open up and allow the fruit flavors to emerge. The mouth is beautiful, not heavy or extracted, and hints at what is to become of this classic and elegant wine in a few years. Please hold for at least 2-3 years, or longer, as it has the acidity and soft tannins to last a decade or more.
2006 Scallop Shelf Estate Pinot noir, Sonoma Coast
Tasting Notes
When prepping the soil for planting, we discovered ancient scallop and nautilus fossils revealing our 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 nose is bright with medium concentration. Beguiling aromas of Serrano ham (cured meat) and lavender wrap around a cherry core with a hint of orange peel coming mainly from the 44% contribution of Pommard. The palate opens with a high tone pomegranate note harnessed by dried cherry, forest floor and black walnut flavors. The Scallop Shelf has medium weight and structure from soft silky tannins, excellent acidity and fruit concentration but is not fat or fleshy. The finish is very long. 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.
Tasing Notes Spring 2009 Newsletter: Hold to 2012-2016
The 2006 Scallop Shelf has a very attractive nose of dried bing cherries, rose petals and pomegranate supported by a touch of spice. The mouth is compact and requires a 45 minute decant to fully open up and allow the fruit flavors to emerge. The mouth is beautiful, not heavy or extracted, and hints at what is to become of this classic and elegant wine in a few years. Please hold for at least 2-3 years, or longer, as it has the acidity and soft tannins to last a decade or more.