Peay Vineyards 'Scallop Shelf' Estate Pinot Noir, West Sonoma Coast, California 2022
Regular price
$94.00
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
Peay Vineyards is a pioneering family estate on the extreme northern Sonoma Coast, founded and run by brothers Andy and Nick Peay, with winemaker Vanessa Wong. Since planting their coastal ridgeline vineyard in 1998, Peay has become known for pure, ageworthy wines expressing the site’s singular, fog-drenched terroir and their commitment to sustainability, precision, and restraint.
-
WINEMAKER: Vanessa Wong (partner and founding winemaker, formerly of Château Lafite-Rothschild and Peter Michael Winery)
-
FARMING: Certified Organic; Estate grown and bottled; regenerative farming practices, hand-farmed vines, and no herbicides or synthetic pesticides.
-
VARIETY: 100% Pinot Noir (estate selection, various Dijon and heritage clones)
-
TERROIR: The Peay estate vineyard sits 4 miles from the Pacific Ocean at 600–800 feet elevation on a marine terrace above Sea View Ridge in the far West Sonoma Coast AVA. The site’s ancient uplifted oceanic soils (fractured sandstone, shale, iron-rich clay), cold air, and constant fog deliver long, slow ripening, pronounced acidity, and finely etched aromatics. The Scallop Shelf block is a signature selection planted on the steepest, coolest section, producing the most ethereal, floral, and mineral-driven fruit.
-
VINIFICATION: Hand-harvested at night for optimal freshness. Grapes are sorted, partially destemmed (some whole cluster for structure and aromatic lift), and fermented by native yeasts in small open-top tanks. Minimal extraction; gentle punchdowns only.
-
AGING: Aged 11 months in French oak barrels (approximately 33% new). Bottled unfined and unfiltered to preserve purity and texture.
-
TASTING NOTES: Perfumed and lifted, with red cherry, wild strawberry, pomegranate, rose petal, and hints of sea spray and crushed stones. The palate is elegant and layered, balancing pure red fruit, savory herbs, and a signature saline minerality with vibrant acidity and silken tannins. Complex, persistent, and built to age gracefully.
-
FOOD PAIRINGS: Roast duck, wild mushroom risotto, seared salmon, truffled cheese, or earthy vegetarian dishes.
- SCORES: 97 points, Wine Enthusiast; 95 points, Vinous; 94 points, Wine Advocate
Peay Vineyards is a pioneering family estate on the extreme northern Sonoma Coast, founded and run by brothers Andy and Nick Peay, with winemaker Vanessa Wong. Since planting their coastal ridgeline vineyard in 1998, Peay has become known for pure, ageworthy wines expressing the site’s singular, fog-drenched terroir and their commitment to sustainability, precision, and restraint.
-
WINEMAKER: Vanessa Wong (partner and founding winemaker, formerly of Château Lafite-Rothschild and Peter Michael Winery)
-
FARMING: Certified Organic; Estate grown and bottled; regenerative farming practices, hand-farmed vines, and no herbicides or synthetic pesticides.
-
VARIETY: 100% Pinot Noir (estate selection, various Dijon and heritage clones)
-
TERROIR: The Peay estate vineyard sits 4 miles from the Pacific Ocean at 600–800 feet elevation on a marine terrace above Sea View Ridge in the far West Sonoma Coast AVA. The site’s ancient uplifted oceanic soils (fractured sandstone, shale, iron-rich clay), cold air, and constant fog deliver long, slow ripening, pronounced acidity, and finely etched aromatics. The Scallop Shelf block is a signature selection planted on the steepest, coolest section, producing the most ethereal, floral, and mineral-driven fruit.
-
VINIFICATION: Hand-harvested at night for optimal freshness. Grapes are sorted, partially destemmed (some whole cluster for structure and aromatic lift), and fermented by native yeasts in small open-top tanks. Minimal extraction; gentle punchdowns only.
-
AGING: Aged 11 months in French oak barrels (approximately 33% new). Bottled unfined and unfiltered to preserve purity and texture.
-
TASTING NOTES: Perfumed and lifted, with red cherry, wild strawberry, pomegranate, rose petal, and hints of sea spray and crushed stones. The palate is elegant and layered, balancing pure red fruit, savory herbs, and a signature saline minerality with vibrant acidity and silken tannins. Complex, persistent, and built to age gracefully.
-
FOOD PAIRINGS: Roast duck, wild mushroom risotto, seared salmon, truffled cheese, or earthy vegetarian dishes.
- SCORES: 97 points, Wine Enthusiast; 95 points, Vinous; 94 points, Wine Advocate
Regular price
$94.00
Peay Vineyards is a pioneering family estate on the extreme northern Sonoma Coast, founded and run by brothers Andy and Nick Peay, with winemaker Vanessa Wong. Since planting their coastal ridgeline vineyard in 1998, Peay has become known for pure, ageworthy wines expressing the site’s singular, fog-drenched terroir and their commitment to sustainability, precision, and restraint.
-
WINEMAKER: Vanessa Wong (partner and founding winemaker, formerly of Château Lafite-Rothschild and Peter Michael Winery)
-
FARMING: Certified Organic; Estate grown and bottled; regenerative farming practices, hand-farmed vines, and no herbicides or synthetic pesticides.
-
VARIETY: 100% Pinot Noir (estate selection, various Dijon and heritage clones)
-
TERROIR: The Peay estate vineyard sits 4 miles from the Pacific Ocean at 600–800 feet elevation on a marine terrace above Sea View Ridge in the far West Sonoma Coast AVA. The site’s ancient uplifted oceanic soils (fractured sandstone, shale, iron-rich clay), cold air, and constant fog deliver long, slow ripening, pronounced acidity, and finely etched aromatics. The Scallop Shelf block is a signature selection planted on the steepest, coolest section, producing the most ethereal, floral, and mineral-driven fruit.
-
VINIFICATION: Hand-harvested at night for optimal freshness. Grapes are sorted, partially destemmed (some whole cluster for structure and aromatic lift), and fermented by native yeasts in small open-top tanks. Minimal extraction; gentle punchdowns only.
-
AGING: Aged 11 months in French oak barrels (approximately 33% new). Bottled unfined and unfiltered to preserve purity and texture.
-
TASTING NOTES: Perfumed and lifted, with red cherry, wild strawberry, pomegranate, rose petal, and hints of sea spray and crushed stones. The palate is elegant and layered, balancing pure red fruit, savory herbs, and a signature saline minerality with vibrant acidity and silken tannins. Complex, persistent, and built to age gracefully.
-
FOOD PAIRINGS: Roast duck, wild mushroom risotto, seared salmon, truffled cheese, or earthy vegetarian dishes.
- SCORES: 97 points, Wine Enthusiast; 95 points, Vinous; 94 points, Wine Advocate
Peay Vineyards is a pioneering family estate on the extreme northern Sonoma Coast, founded and run by brothers Andy and Nick Peay, with winemaker Vanessa Wong. Since planting their coastal ridgeline vineyard in 1998, Peay has become known for pure, ageworthy wines expressing the site’s singular, fog-drenched terroir and their commitment to sustainability, precision, and restraint.
-
WINEMAKER: Vanessa Wong (partner and founding winemaker, formerly of Château Lafite-Rothschild and Peter Michael Winery)
-
FARMING: Certified Organic; Estate grown and bottled; regenerative farming practices, hand-farmed vines, and no herbicides or synthetic pesticides.
-
VARIETY: 100% Pinot Noir (estate selection, various Dijon and heritage clones)
-
TERROIR: The Peay estate vineyard sits 4 miles from the Pacific Ocean at 600–800 feet elevation on a marine terrace above Sea View Ridge in the far West Sonoma Coast AVA. The site’s ancient uplifted oceanic soils (fractured sandstone, shale, iron-rich clay), cold air, and constant fog deliver long, slow ripening, pronounced acidity, and finely etched aromatics. The Scallop Shelf block is a signature selection planted on the steepest, coolest section, producing the most ethereal, floral, and mineral-driven fruit.
-
VINIFICATION: Hand-harvested at night for optimal freshness. Grapes are sorted, partially destemmed (some whole cluster for structure and aromatic lift), and fermented by native yeasts in small open-top tanks. Minimal extraction; gentle punchdowns only.
-
AGING: Aged 11 months in French oak barrels (approximately 33% new). Bottled unfined and unfiltered to preserve purity and texture.
-
TASTING NOTES: Perfumed and lifted, with red cherry, wild strawberry, pomegranate, rose petal, and hints of sea spray and crushed stones. The palate is elegant and layered, balancing pure red fruit, savory herbs, and a signature saline minerality with vibrant acidity and silken tannins. Complex, persistent, and built to age gracefully.
-
FOOD PAIRINGS: Roast duck, wild mushroom risotto, seared salmon, truffled cheese, or earthy vegetarian dishes.
- SCORES: 97 points, Wine Enthusiast; 95 points, Vinous; 94 points, Wine Advocate