I got a small allocation of Peay Vineyard in today. Truely lush and outstanding. Sonoma Coast wines always have a softness to them that is a their tell tale sign of origin. This year I have two different Chardonnays and two different Pinot Noirs.
Peay Vineyards is located on the “true” Sonoma Coast, 4 miles from the Pacific Ocean at Sea Ranch, California. On the 48 acre hilltop vineyard, they grow 33 acres of Pinot Noir, as well as some Chardonnay, Viognier, Roussanne and Marsanne. Peay is a family affair with Nick Peay, a U.C. Davis trained and veteran Santa Cruz Mountains winemaker, acting as the vineyard manager and his wife, Vanessa Wong, formerly of Peter Michael Winery, crafting the wines. Nick’s brother, Andy, runs the business side of the operation. They started here from scratch and produced their first wines in 2001.
The Chardonnay here is not to be overlooked. Winegrower Nick Peay says that he showed up for the 1993 harvest at Newton Vineyards, and on the first day winemaker John Kongsgaard assigned him the role of “Chardonnay boy.” He learned a lot from Kongsgaard, including patience. He writes, “Following the latest fashion and trend is not a conducive environment for learning about the finest Chardonnay selection for your vineyard site. We may just discover that the best clone for out site comes from old material that has been passed around the state for a long time. As with most things, often a combination of the wisdom from previous generations combined with the advances of the new result in the ultimate expression.” Winemaker Vanessa Wong learned at the “House of Chardonnay,” Peter Michael Winery. The Chardonnay she crafts at Peay Vineyards is not, as she exclaims, “another flabby, oaky, butter Chardonnay, but rather one that people can really enjoy made from our unique coastal grapes.” She likes to say that the Chardonnay grown here is very distinctive with good acidity and with essence and purity. Now I am not a Chardonnay lover, but I do enjoy the Peay style and always purchase some bottles for those occasions where only a Chardonnay will do (like the Crab and Scallop Stew in a Golden Puff Pastry described in their most recent newsletter.
2006 Chardonnay Estate – 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. $57.89
2006 Chardonnay Hirsch Vineyard – The nose is full with hay, clove, apple and peach aromas and a lingering whiff of gunpowder. The mouth is medium-to-full-bodied with a broad, fleshy mid-palate kept in line by good minerality and refreshing acidity. $62.89
2006 Scallop Shelf Estate Pinot Noir – 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. $67.89
2006 Pomarium Estate Pinot Noir – The nose is immediately appealing with wild strawberry, cherry and sandalwood aromas coming mainly from the 667, 777 and 115 clones anchored by black licorice and tarragon notes from the Calera selection. $67.89
