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Peay Vineyards Sonoma Coast La Bruma Syrah (1.5L Magnum) 2006

Syrah/Shiraz from Sonoma Coast, Sonoma County, California
  • W&S95
0% ABV
  • V94
  • W&S91
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0% ABV

Winemaker Notes

La Bruma ("the mist or fog") pays tribute to the role fog plays in producing our unique microclimate. The nose has medium to high intensity with red fruit and floral notes. Smoke, lavender and nicoise black olive tapenade aromas intermingle with cinnamon and other brown spices around a black raspberry core. On the palate La Bruma is powerful and smooth with fine silky tannins. Aromas of boar sausage, cured meat and guava build in the mid-palate. The finish is very long with lingering notes of mocha and marionberries. The 2006 La Bruma has more depth and is less peppery than the superb 2005.

La Bruma will provide much enjoyment on release if you pop the cork and drink straight away. But this is a wine that will engage all of your senses with 5 years or more in bottle. It has the structure, the depth of fruit and the breed to be a superior wine.

Critical Acclaim

All Vintages
W&S 95
Wine & Spirits
The fog at Peay's far-coast vineyard seems to invest syrah with meaty peppercorn spice, the element in this wine that powers the red fruit with a nearly electric buzz. The color translates the fog into a vibrant, rosy edge: the tannins take it to mean minerals, as if picking up on the same soil character that pinot noir might translate into wine. La Bruma continues to grow more distinctive and elegant with each vintage.
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Peay Vineyards

Peay Vineyards

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Peay Vineyards, Sonoma Coast, Sonoma County, California
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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 Château 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.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

BOBLABRUMAMG_2006 Item# 133736