2016 Peay Vineyards Pinot Noir Sonoma Coast

Community Tasting Notes (14) Avg Score: 90.8 points

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  10/8/2021 - Mortgage92 Likes this wine: 92 Points

  If you drink Peay, you already know about their pinots, but if this is one of the first pinots for you to consume - this is on the lighter side of the range (which is great) since I drink this with fish (salmon) and up to prime rib (if you consider a "roasted" prime rib steak, sorry - I think of it as a beef roast). No need to describe this wine, just buy a bottle or two and enjoy, you will NOT be disappointed.

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  8/8/2021 - Mortgage92 Likes this wine: 90 Points

  See previous note - but just keep saying..."Peay makes very good pinot"

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  8/5/2021 - Derek Darth Taster Likes this wine: 93 Points

  Drank at home over 3+ hrs. Drank in Conterno Sensory.
  Appearance is clear, pale intensity, ruby colour. Legs.
  Nose is clean, medium+ intensity, with aromas of floral rose bush, peaty earth + salinity, smoke + spice, nicely ripe red cherries. Developed.
  On the palate, dry, juicy high acidity, medium alcohol (13.44), medium tannins, medium body. Medium+ flavour intensity, with flavours of savoury peaty earth, saline stones minerality, nicely ripe sweet red cherries, smoke + sweet spice. Some mint with more air. Long savoury salivary stony finish.
  Very good quality. Drinking in a good place already. Should perform well over the the next 2-3 years also. No need to age this beauty for too long. Yes I would say there is terroir talking.

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  2/9/2021 - Mortgage92 Likes this wine: 92 Points

  Let me start by saying "I like PEAY wines!"...ok with that out of the way, this rounded textured wine of crimson color has aromas of cherry and slight basil. It is the flavor (along with texture) of blueberries and bell pepper that help make this very open wine for pairing with different foods. We have used this wine for seafood to turkey...you got the idea.

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  10/15/2020 - Armando B wrote: 86 Points

  Dominant cedar note. Very dark fruited. Probably too young. Not what I expected.

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