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Papapietro Perry Peters Vineyard Pinot Noir 2003

Pinot Noir from Sonoma County, California
  • CG92
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Winemaker Notes

This well-structured wine rides the stylistic line between richness and elegance. It has a smoky, toasty nose touched with just the right amount of enticing berry aroma. The core cherry, stone fruit and cola flavors are infused with a well-integrated measure of spiciness. Bright acidity gives this complex wine a backbone that delivers a satisfying black cherry finish.

Located a few miles west of Sebastopol not far from the Sonoma coast, Peters Vineyard is the backbone of our production. Planted with Pommard and 777 clones, Peters Vineyard produces the fruit for our first vineyard-designate wine. This former apple orchard is an ideal location for Pinot Noir, with cool ocean fog in the mornings and evenings and hot sunny days that bring the best flavor out of the grapes. We enjoy a close relationship with grower, Randy Peters, working together to produce this wonderful wine.

"...Here is a textbook example of the kind of deep fruit and juicy succulence that can only be found in the finest Pinot Noir, and the wine is uncannily successful in tempering its obvious ripeness with layers of sweet red cherries and perfectly measured oak..."
-Connoisseurs' Guide

Critical Acclaim

CG 92
Connoisseurs' Guide

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Papapietro Perry

Papapietro Perry

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Papapietro Perry, , California
Papapietro Perry
Papapietro Perry Winery has been making award-winning wines since 1998. Their wines show their commitment to a very hands-on and gentle approach to winemaking. Watching their grandfathers make wine growing up, Ben Papapietro and Bruce Perry's youthful fascination with the process evolved into a passion that remains today. Their shared passion and quest for the perfect Pinot keeps them challenged. Their business began as a hobby, for 25 years making wine in their garages in San Francisco. They are now producing 8000 cases of Pinot Noir and Zinfandel from the Russian River, Anderson and Dry Creek Valleys.

New York

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An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

RGL20314_2003 Item# 84466

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