Peay Vineyards Pomarium Estate Pinot Noir 2019
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James
Suckling -
Robert
Parker -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
The profile hews more to the darker fruit expression including plums and blackberry. There is depth of flavor across the mid palate (density) but it is not fat or fleshy. A few anise and bark notes peek out in the finish along with some floral notes from a touch of whole cluster.
Professional Ratings
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James Suckling
Aromas of red fruit and berries, red apples and cinnamon. Medium-to full-bodied with fine, grippy tannins and good breadth on the palate. There is a degree of loftiness to the way this wine glides over the expansive and nuanced palate. Rather charming. Best after 2024.
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Robert Parker's Wine Advocate
Medium ruby-purple, the 2019 Estate Pinot Noir Pomarium opens slowly to rhubarb, blueberry preserves and blood orange with tones of licorice, dried violet and conifer, gaining more nuance as it spends time in the glass. The medium-bodied palate is powerful and expansive, with loads of powdery tannins, seamless acidity and layer after layer of spicy fruits, finishing with great length and intense flavors.
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Wine Spectator
Pure and fresh, with cedar spice notes to dried raspberry and cherry flavors backed by firm acidity. Hints of graphite on the structured finish. Drink now through 2024.
Other Vintages
2021-
Jeb
Dunnuck -
Robert
Parker
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Robert
Parker
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Robert
Parker
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.
The Sonoma Coast AVA is large in area but, not counting overlapping regions like Russian River Valley, only has a few thousand acres of grapevines—and it’s no wonder. Much of the region is rugged and not easily accessible. Its proximity to the Pacific Ocean’s fog and cool breezes limits the varieties that can be cultivated, but it proves to be an ideal environment for high quality Pinot Noir.
Since fog is a frequent fact of life here, as are heavy marine layers that sometimes bring rain, the best vineyards are wisely planted above the fog line, on picturesque ridges that capture enough sun to provide even ripening. That, with the overnight drop in temperature that reliably preserves acidity, results in fine expressions of Pinot Noir that often receive tremendous critic and consumer praise alike, and are often in high demand.