Cep Vineyards 2018 Pinot Noir

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Cep pinot noir is remarkably good. It should be as it is made from coddled – and very expensively farmed – grapes from our estate vineyard. You simply cannot find a wine of this complexity and site expressiveness at this price point unless it is a second label; certainly not one from the Coast where our yields are so low. Cep Pinot noir delivers the balance and elegance you expect from de-classified barrels of Peay Vineyards’ Estate Pinot noirs. The high-toned nose captivates with raspberry/strawberry notes mingled with deeper anise and tea notes. The mouth feel is round though precise with a medium length finish brought into focus by refreshing acidity.

The 2019 Cep Pinot noir is a seamless, well-balanced wine that really captures the potential of Pinot noir from the cold West Sonoma Coast. The aroma on the nose is bright and lifted with raspberry, wild strawberry, sandalwood and tea notes whirling about in perfect harmony. This is not a big, juicy fruit monster but instead perfectly balances floral, fruit, and earth aromas revealing a transparency to site rarely seen at this price point. The wine has great energy and persistence on the finish. Really an excellent wine made from barrels of Peay Vineyards estate Pinot noir grown on our vineyard on the West Sonoma Coast. 900 cases produced. Winemaking: 5% whole cluster, aged in 100% old French barriques, bottled unfined and unfiltered. Alcohol/ TA/pH: 13.4%/0.55/3.61

Nick and Andy Peay founded the vineyard in 1996 and planted 30 of the first 54 acres in 1998. Their first vintage was 2002 and since that time they’ve only produced wines from estate-grown grapes with the exception of recently added Savoy Vineyard designated bottling. Vanessa Wong (Nick’s wife) came on board as head winemaker in 2002. Prior to coming to Peay, Vanessa worked at Peter Michael Winery as a winemaker and assistant winemaker from 1996-2000. She also spent time working in France at Château Lafite-Rothschild in Pauillac and Domaine Jean Gros in Vosne-Romanée.

The Peay family farms organically from their estate just outside of Annapolis and is the definition of a cool-climate meets coastal: they are located just 4 miles from the Pacific Ocean which means the grapes are occasionally picked as late as mid-October. Hello acid, balance, and structure!

Cep Pinot noir is made solely from barrels of Peay Vineyards’ estate wines that through the blending process were not selected for a Peay Pinot Noir. We always make the Peay wines without knowing the production amounts of various potential blends. That way we focus exclusively on quality and do not consider financial implications when determining which wines will make the cut. This may mean we bottle only 70-80% of what we grow and make under the Peay label. It is the price of ensuring Peay wines meet our and your quality standards. The remaining barrels of wine – grown and made using the same exacting processes and standards as they are intended for Peay bottlings - become Cep wines.