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Creamier wines with balanced fruit, alcohol, acidity, and body. The "yummy" section.
Husband and wife team, Nick Peay and Vanessa Wong started their winery from scratch in 1996 in the remote, cool northern Sonoma Coast, just 4 miles from the Pacific. This wine stands out with its mineral and herbal qualities, complemented by high acidity and well-proportioned alcohol content, making it quite distinct from the usual Viognier profile. It exhibits vivid scents enhanced by nuances of lanolin, biscuit, and beeswax. The texture on the mid-palate is smooth and full, leading to a finished marked by lively acidity that seamlessly blends with the wine's overall character.
About The Varietal
Viognier, synonymous with the northern Rhône, is a versatile grape that plays a dual role, not only as a white wine grape but also blended with Syrah in red wines. When crafted as a varietal wine, Viognier produces golden-colored, aromatic white wines characterized by pronounced stone fruit aromas, with apricots and peaches commonly noted. The wines are known for their full-bodied and often textural palate. However, Viognier is susceptible to high alcohol levels and may exhibit low levels of freshening acidity.
Enjoy with gamey meats, cream sauces, eggplant parmesan or hard, low acid cheeses.
About The Producer
Peay Vineyards is a first-generation family winery founded in 1996 by husband and wife team Nick and Vanessa, with the help of a brother Andy Peay. Bringing experience from her time at Peter Michael Winery, Vanessa and Nick farm organically and holds certifications for fish-friendly farming and integrated pest management. They also power their vineyard and winery through bio-diesel and solar power.
Creamier wines with balanced fruit, alcohol, acidity, and body. The "yummy" section.
