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DECANT NAPA - GRAND OPENING - SUNDAY OCTOBER 13
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Viognier was practically extinct as a grape variety 35 years ago when two Americans brought cuttings to California from the Condrieu region of the northern Rhône Valley in France. These were mostly planted in warm climates and made a lush and tropical style of Viognier. That is not what you will find in a bottle of Peay Viognier. Based in the *true* West Sonoma Coast, Peay Vineyards focuses on terroir-driven, single-variety wines that underscore the beautiful expressions of the coastline's rugged terroir.
- Winemaker: Vanessa Wong
- Farming: Practicing organic
- Variety: Viognier
- Terroir / Soil: 4 miles inland from the Pacific Ocean, with a strong cool climate influence. Uplifted ancient seabed, mingles with sandy loam and hints of clay.
- Vinification: Native yeast fermentation
- Tasting Notes: Crisp, focused, and clean white wine well-matched with food. Flavors of candied ginger, lemongrass, and peach pit combine with white floral notes resulting in a graceful wine. Oddly enough, this is the highest acid wine Peay makes which is saying something as Viognier is often quite low in acidity.
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Land Acknowlegement
We acknowledge that we are on the unceded ancestral homelands of the Ramaytush Ohlone (the original inhabitants of the San Francisco Peninsula) and the Wappo & Miwok (the original inhabitants of Napa County).