Pinot Noir, ‘Sonoma Coast’, Peay Vineyards
The pursuit of aromatic, elegant, red-fruited Pinot noir led us to the chilly edge of the West Sonoma Coast just 4 miles from the Pacific Ocean. Due to our cool, moderate weather we experience quite a long growing season that allows us to pick fruit that is ripe without the encumbrance of too much sugar (and resulting alcohol), yet retains the refreshing acidity and top noted aromatics that make Pinot noir so engaging.
We grow 35 acres of Pinot noir split in to 20-25 separate blocks based on clonal selection (13 and counting), aspect, elevation (600-775 feet) and various other factors. We pick them individually and vinify 20-25 Pinot noirs each vintage. The three estate blends (Ama, Pomarium and Scallop Shelf) are each a combination of 5-6 clones and blocks and do not represent a specific area of the vineyard but instead are an expression of Pinot noir from the vineyard. We make these blends without knowledge of how many cases of each wine we will produce, how much new oak is involved, or what clones are in which wine. This “blind” process keeps us focused on making the absolute best expression of that blend without any financial or other considerations. Any barrels that do not go into one of the estate wines are blended with wines made from neighboring vineyards to make the Sonoma Coast cuvee. That process is also blind and any remaining barrels are declassified and comprise the Cep Pinot noir.
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