Peay Vineyards Estate Viognier, Sonoma Coast, California 2022
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Viognier was practically extinct as a grape variety 35 years ago when two Americans brought cuttings to California from the Condrieu region of the northern Rhône Valley in France. These were mostly planted in warm climates and made a lush and tropical style of Viognier. That is not what you will find in a bottle of Peay Viognier. Based in the *true* West Sonoma Coast, Peay Vineyards focuses on terroir-driven, single-variety wines that underscore the beautiful expressions of the coastlines rugged terroir.
- Winemaker: Vanessa Wong
- Farming: Practicing organic
- Variety: Viognier
- Terroir / Soil: 4 miles inland from the Pacific Ocean, with a strong cool climate influence. Uplifted ancient seabed, mingles with sandy loam and hints of clay.
- Vinification: Native yeast fermentation
- Tasting Notes: Crisp, focused, and clean white wine well-matched with food. Flavors of candied ginger, lemongrass, and peach pit combine with white floral notes resulting in a graceful wine. Oddly enough, this is the highest acid wine Peay makes which is saying something as Viognier is often quite low in acidity.
Viognier was practically extinct as a grape variety 35 years ago when two Americans brought cuttings to California from the Condrieu region of the northern Rhône Valley in France. These were mostly planted in warm climates and made a lush and tropical style of Viognier. That is not what you will find in a bottle of Peay Viognier. Based in the *true* West Sonoma Coast, Peay Vineyards focuses on terroir-driven, single-variety wines that underscore the beautiful expressions of the coastlines rugged terroir.
- Winemaker: Vanessa Wong
- Farming: Practicing organic
- Variety: Viognier
- Terroir / Soil: 4 miles inland from the Pacific Ocean, with a strong cool climate influence. Uplifted ancient seabed, mingles with sandy loam and hints of clay.
- Vinification: Native yeast fermentation
- Tasting Notes: Crisp, focused, and clean white wine well-matched with food. Flavors of candied ginger, lemongrass, and peach pit combine with white floral notes resulting in a graceful wine. Oddly enough, this is the highest acid wine Peay makes which is saying something as Viognier is often quite low in acidity.
Viognier was practically extinct as a grape variety 35 years ago when two Americans brought cuttings to California from the Condrieu region of the northern Rhône Valley in France. These were mostly planted in warm climates and made a lush and tropical style of Viognier. That is not what you will find in a bottle of Peay Viognier. Based in the *true* West Sonoma Coast, Peay Vineyards focuses on terroir-driven, single-variety wines that underscore the beautiful expressions of the coastlines rugged terroir.
- Winemaker: Vanessa Wong
- Farming: Practicing organic
- Variety: Viognier
- Terroir / Soil: 4 miles inland from the Pacific Ocean, with a strong cool climate influence. Uplifted ancient seabed, mingles with sandy loam and hints of clay.
- Vinification: Native yeast fermentation
- Tasting Notes: Crisp, focused, and clean white wine well-matched with food. Flavors of candied ginger, lemongrass, and peach pit combine with white floral notes resulting in a graceful wine. Oddly enough, this is the highest acid wine Peay makes which is saying something as Viognier is often quite low in acidity.
Viognier was practically extinct as a grape variety 35 years ago when two Americans brought cuttings to California from the Condrieu region of the northern Rhône Valley in France. These were mostly planted in warm climates and made a lush and tropical style of Viognier. That is not what you will find in a bottle of Peay Viognier. Based in the *true* West Sonoma Coast, Peay Vineyards focuses on terroir-driven, single-variety wines that underscore the beautiful expressions of the coastlines rugged terroir.
- Winemaker: Vanessa Wong
- Farming: Practicing organic
- Variety: Viognier
- Terroir / Soil: 4 miles inland from the Pacific Ocean, with a strong cool climate influence. Uplifted ancient seabed, mingles with sandy loam and hints of clay.
- Vinification: Native yeast fermentation
- Tasting Notes: Crisp, focused, and clean white wine well-matched with food. Flavors of candied ginger, lemongrass, and peach pit combine with white floral notes resulting in a graceful wine. Oddly enough, this is the highest acid wine Peay makes which is saying something as Viognier is often quite low in acidity.