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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2021 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 90 pts. in 23 notes) - hiding notes with no text | | | Tasted by MRichman on 11/30/2021: Very powerful, rich, full dark cherry cola fruit. A big pinot. Nice perfume, tar. Very good. Mature and drinking well now. (827 views) | | | Tasted by ekirby on 10/29/2021 & rated 92 points: Still full of life, great balance and rich and full but in the right amount. (832 views) | | | Tasted by RGCM Gananda on 12/13/2020 & rated 91 points: Prior bottle was a bit over two years ago and this wine continues to evolve positively. Red cherry, red raspberry, floral and vanilla notes on the nose. Medium bodied with red cherry upfront, bringing in black cherry through the middle and more raspberry notes than the 2013. Lightly tart red cherry, integrated spices along with acidity and minerals on the back and through the finish. Started off showing higher acidity and more red raspberry, but the longer it was open the more it came together. Complexity is as good as it will get, but the integration and balance should continue to improve with more time. Drinking very well now (with time), but given where the structural elements are, this wine has several years ahead of it at this level. (1097 views) | | | Tasted by dfoertsch on 9/16/2019: Gift to frank Mitsch for MG (1516 views) | | | Tasted by RGCM Gananda on 11/14/2018 & rated 91 points: Prior bottle was just over a year ago and my notes were essentially unchanged. Red cherry, floral and vanilla on the nose. Medium bodied with red cherry upfront and black cherry through the middle. The mid-body may be slightly more open and balanced than previously. Backside shows pleasantly tart red cherry notes, mixed with tannins and acidity. These qualities provide good contrast and nice structure. Finish is a touch more integrated than previously as well as a touch rounder. I don't foresee additional complexity with more time, but it should continue to open up as well as improve in balance and integration. Should be worth holding my last bottle until Fall 2020. (1878 views) | | | Tasted by MRichman on 10/5/2018: Very pretty, refined Pinot. A bit of cola with good balanced acid. Black cherry, some dried herbs. Great mouthfeel and weight. A very nice, classy glass of wine. Drink or hold for 5+ years. (1164 views) | | | Tasted by RGCM Gananda on 11/10/2017 & rated 91 points: Red cherry, floral (especially rose) and some vanilla notes on the nose (after it's been open a few hours). Medium bodied (13.8% ABV) and very nice within 30 minutes of opening. Bright red cherry upfront, backed with a deeper, rounder undercurrent of black cherry. The mid-body is both bright and round, with pleasant acidity providing contrast. Finish has impressive length with mineral notes, creamy, but balanced vanilla qualities and just enough tannin for backbone. As well as it showed tonight, has the structural elements and the fruit to continue to improve in terms of balance and integration. Given this showing, the single vineyard pinots are worth seeking out. (1702 views) | | | Tasted by Kahnru12 on 8/7/2016 & rated 91 points: Bright nose emphasizing cherries and mild floral herbs like lavender. Gorgeous ruby color and super silky mouth feel. Ripe cherry and strawberry flavored through the mid and finish. Wonderfully lighter Pinot exemplifying Sonoma Coast. (2579 views) | | | Tasted by MRichman on 5/14/2016: Mineral. light weight with black cherry fruit, a bit of acidic dark tar. Long bright acid finish. A nice roundness and smoothness. Good. (1919 views) | | | Tasted by RajivAyyangar on 5/14/2016 & rated 90 points: Peay release party (Peay Vineyards, Sonoma): Floral and black cherries. Sweet cool fruit. Judicious oak. 30%. Lacing of sweetness from oak. Slight ripe peach. Very cool fruit. Great acid. Long. (2298 views) | | | Tasted by RajivAyyangar on 3/17/2016: Hurried first-impressions of Peay (Flatiron, SF): Similar to the 2013 Pinot. A bit riper, with slightly more candied cherry (whole cluster / carbonic?). Seemed like the grapes were a bit riper here.
(I had limited time during this tasting so these are quick initial impressions.) (2310 views) |
| By Antonio Galloni
Vinous, 2014 Sonoma and Points North: New Releases (Feb 2016) (2/1/2016)
(Peay Vineyards Pinot Noir (sonoma Coast) Sonoma) Subscribe to see review text. |
NOTE: Scores and reviews are the property of 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.
Peay Vineyards Pinot Noir Sonoma CoastThe Sonoma Coast Pinot noir over-delivers in every sense and is a perfect expression of the fruit, floral, earth harmony we seek to capture in our Pinot noir. The Sonoma Coast blend represents about a third of the Pinot noir we grow at our vineyard and is made from barrels of Estate Pinot noir that through our blind blending process do not end up in Elanus, Scallop Shelf, Ama, or Pomarium. The Sonoma Coast blend is also made blind of production amounts or winemaking information and usually has a majority of the clones we grow. It is a good snapshot of what our vineyard tastes like in any given year.
Most general AVA wines – in this case, Sonoma Coast –contain fruit from higher yielding and lesser quality vineyards from within their region. The Peay Sonoma Coast does not. It is 100% estate fruit and 100% free run juice, no press wine, made according to the highest standards. This is rare among our peer set and is very hard to do at this price point. As you will find with all our wines, our mission is to exceed expectations and to deliver quality without compromise. The Sonoma Coast Pinot in a nutshell.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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