Originally Posted by Quatsch
I was reading a bit about Peay Vineyards yesterday - I thought they had the reputation of making lighter wines in one of the chillier areas of the (real) Sonoma Coast?
Q, I've been drinking Peay for a number of years now and met one of the two brothers, Andy, a couple of times at a maker's dinner. They tend to make more refined (relative to CA) yet powerful wines. Lower ETOH, better minerality, no lack of structure. No jammy fruit bombs here but wines that are built to get some bottle age.