Peay Vineyards Sonoma Coast Scallop Shelf Pinot Noir 2007
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The mouth also has medium intensity and weight with added flavors of rose hips and black tea. The fruit is more akin to dried blood oranges and plums (not prunes, think pluots!) with clean acidity, a focused mid-palate and moderate tannins. As is customary with the Scallop Shelf, the finish is long. This is a complex wine with finesse. It offers immediate pleasure and may also be aged for 10+ years if you desire aged Pinot characteristics. If you allow a long decant, darker flavors of licorice will come to the fore though a 30-minute decant will allow the aromas to coalesce.
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Wine & Spirits
Scallop Shelf takes its name from the fossils found in the soil at this old fruit orchard, a vineyard site four miles from the Pacific. It's a blend of six clones, emphasizing the spicy red fruit character of the Pommard clone, which, when it hits on the far Sonoma Coast, makes some of the region's most distinctive pinot noirs. The wine is transparent in color and in its strawberry-like fruit, bright and intense against the smoky conifer minerality of the soil. There's a weave of energy to it, tart and brash as a young wine, growing more focused and refined with air. Cellar this for five years, then serve with grilled arctic char and hen of the woods mushrooms.
Peay Vineyards is a first-generation family winery. Husband and wife, Nick Peay & Vanessa Wong, grow and make the wine and brother, Andy Peay, and his wife Ami, sell the wine and run the business.
All wines are made from grapes grown on our 53-acre estate vineyard located above a river gorge in the far northwestern corner of the Sonoma Coast, 4 miles from the Pacific Ocean at Sea Ranch. We sit in the chilly inversion layer with fog and wind from the Ocean maintaining cool temperatures with plenty of sunlight.
Winemaker Vanessa Wong left her position as winemaker at Peter Michael Winery in 2001 to launch Peay Vineyards. Formerly she worked at Chateau Lafite-Rothschild, Domaine Jean Gros and Hirsch Winery.
We farm organically and maintain our licenses for fish friendly farming and integrated pest management. The health of our vineyard dictates these approaches to farming and making wine. We also run on bio-diesel at the vineyard and solar power at both the vineyard and winery.