Don't be shocked if mom's stuffing isn't the talk of the table this Thanksgiving. If you grace your holiday feast with the 2008 Peay Vineyard Scallop Shelf, you can guarantee your guests will instead be saying "Please pass the Pinot!"
Tucked away in the farthest corner of the Sonoma Coast where prehistoric soil is riddled with scallop and nautilus fossils sits Peay Vineyard's Scallop Shelf. It is in this remote area where Vanessa Wong launched Peay Vineyards in 2001 after leaving her winemaking postion at Peter Michael Winery. Equipped with winemaking skills learned from her previous positions at Chateau Lafite-Rothschild and Domaine Jean Gros,
Wong has burst onto the Pinot scene in a big way.
Burgundian in style, the incredibly long finish of this elegant Pinot has notes of anise, dried pine needles and a lingering flavor of chocolate covered cherries. An expansive bouquet of red and dark berry, smoked meat, cigar box, spice, and dried rose petals fill the glass. The wine is ripe enough to mesh with the sweetness of cranberries, complex enough to stand up to the spices and herbs of stuffing and delicate enough to complement the subtle nuances of a juicy turkey.
Feel free to enjoy this wine the next day with leftovers or over the next 7-10 Thanksgivings!
$56.95 per bottle / $683.40 per case