2021 Peay Pinot Noir Scallop Shelf
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The 2021 Pinot Noir Scallop Shelf offers a more linear, mineral-driven expression of the estate. Most of this fruit is Pommard clone, but that is not especially evident. Red-toned fruit, chalk, mint, white pepper and slate lend brightness. This linear, focused Pinot bristles with saline energy and tension. Give it time.
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Jeb Dunnuck
Antonio Galloni, Vinous
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More mineral aromas emerge in the 2021 Pinot Noir Scallop Shelf, with notes of wet stone, black raspberry, and fresh herbs. Medium-bodied and more tension driven, it’s taut with orange zest, clove, and gravelly, saline earth. It’s going to need time to unpack. Drink 2026-2046. Peay was founded by brothers Andy and Nick Peay in the remote coastal region of Annapolis, where they found a unique break in the coastal range that cools and moderates the temperatures. They initially planted the first 30 acres in 1998, followed by another 17 acres in 2001, and six acres in 2007. 2001 was their first vintage, producing varietal wines dedicated to Chardonnay, Pinot Noir, Syrah, and Viognier from volcanic and nutrient-poor marine soils of silty loam with low clay content. Winemaker Vanessa Wong had previously been at Chateau Lafite-Rothschild in Bordeaux, Domaine Jean Gros in Burgundy, and with Peter Michael prior to joining Peay in 2000. The estate has been certified organic for the past eight years. Peay was one of the original five wineries who joined forces to create what is now the West Sonoma Coast Vintners Association. At Peay, the whites all undergo native fermentations and are unfined and unfiltered. The reds do not follow a recipe regarding oak and stem inclusion, but the philosophy is to highlight the purity and intrinsic character of the wines and not obscure it. Named after the natural features of the property, they are highly expressive and singular wines that reflect their cool climate and mountainous terrain origins with distinctive notes of sous bois and age-worthy structure.
The 2021 Estate Pinot Noir Scallop Shelf is delicate and perfumed this year. Pale ruby-purple in the glass, it has pretty scents of red licorice and raspberry, lavender and saline, with mushroom undertones. The medium-bodied palate has a frame of chalky tannins and fireworks of fresh acidity. Despite its lifted character, it's bursting with floral fruit and has a long, perfumed finish. Give it a couple of years in bottle to unwind.