Peay Vineyards

10/20/2026

The colors of fall are beginning to fade at our Estate Vineyard, but we caught a little of their magic before they disappeared. One last look at the season before the vines settle in for dormancy.

10/18/2026

Always great when we get to do an event with our friends at L’Ostrica in Charlotte. 

The team at Capital Pizza Box crushed it last week with their retro vibes, great slices and incredible hospitality.  

The team at Capital Pizza Box crushed it last week with their retro vibes, great slices and incredible hospitality.  

The team at Capital Pizza Box crushed it last week with their retro vibes, great slices and incredible hospitality.  

Figure Eight Island Yacht Club knocked it out of the park with a thoughtfully paired menu and gracious hospitality.  

This Colorado Elk paired with our Les Titans Syrah was a phenomenal pairing.  

Figure Eight Island Yacht Club knocked it out of the park with a thoughtfully paired menu and gracious hospitality.  

This Colorado Elk paired with our Les Titans Syrah was a phenomenal pairing.

10/17/2026

A little love for La Bruma.

Our 2022 La Bruma Estate Syrah has been featured in Robb Report’s California Syrah Buyer’s Guide.

Grown just four miles from the Pacific Ocean, La Bruma is our aromatic, savory expression of cool-climate Syrah. With only 275 cases produced, there’s not much to go around.

Thank you, Robb Report, for shining a light on California Syrah and our little corner of the West Sonoma Coast.

Read the feature at the link.

**e

10/15/2026

Peay Fall 2026 Open House
We’re excited to welcome friends—both old and new—to our Fall Open House on Saturday, November 14th, from 11:00 am to 3:00 pm at the w**ery in Cloverdale.
We’ll be tasting through our Peay Fall Release w**es, alongside our favorite accompaniments: Uneda Eat pizzas baked to perfection in their mobile wood-fired oven, an assortment of Andante Dairy’s exceptional cheeses, and likely a welcome appearance from Journeyman salumi.
And…in true Andy fashion, every hour Andy will pop a cork on an older w**e from our cellar. Some of these bottles may be available for purchase; in other cases, it may be the very last bottle in existence, and we will absolutely live for that moment. Come explore a little Peay history with us.
We look forward to sharing a fall afternoon of great w**e, food, and company with you.
Andy, Vanessa, Nick, Neely, Brooke, Jonah, Jenn & Ann
Peay Vineyards

https://www.eventbrite.com/e/2026-peay-fall-open-house-tickets-2002839722525?aff=ebdssbcategorybrowse



Made on Canva and Motionleap

10/11/2026

The Wisdom of Effortless Action

In excerpts from Andy’s article, he reflects on the Taoist concept of wu wei, the art of effortless action, and how working in harmony with nature rather than trying to control it has shaped our approach to growing grapes and making w**e on the West Sonoma Coast.

A little philosophy, a little w**emaking, and a reminder that sometimes less is more.



Many of the forces affecting me and my industry are beyond my control. It is disconcerting. It can be a little overwhelming, at times.
I am reminded that attempting to wrest control can be counter-productive, if not an illusion, in many facets of life.

This is true in grape growing, as well. We chose the frigid edge of the Coast so we wouldn’t have to “do” much in the w**ery to fit the w**es into “what we want.” They can truly be w**es of place, in harmony with the natural order, not manipulated by style.

It reminds me of the Taoist concept of wu wei, effortless action. It is to operate with a clear-eyed, over-arching knowledge of the natural order of the universe and to align your position so you are “in the zone” as events unfold and thereby do not have to “do anything.”

Our w**emaker, Vanessa, has helped me understand this approach to making our w**es. She reminds me that we laid the foundation properly by selecting our site. It is cool and moderate and allows us to grow balanced fruit. Our job now is to gently guide the fruit from the vine to the glass and preserve their natural character.

**e # pinotnoir

The w**es will taste a little different every year to reflect the year and that is ideal.
They will always taste like Peay w**es, however: Delicious, harmonious, elegant, and pure.

10/10/2026

Just a few days into the Elanus release, and many of the bottles have already found their homes. With only a few barrels made, this rare bird won’t be around forever..

**es

05/29/2026

FEW SEATS REMAIN FOR THIS SPECIAL EVENT.

It’s rare to find our w**emaker, Vanessa Wong, outside of the vineyard, but she’s coming to Charleston! Join us for what is sure to be an unforgettable evening of great w**es, incredible food, and Southern hospitality on June 3rd at Honeysuckle Rose.

Reserve your seat today:
https://www.exploretock.com/honeysuckle-rose-charleston/experience/610137/an-evening-with-vanessa-wong

We look forward to seeing you there.

Cheers!

05/26/2026

Good start to a morning selling Peay in SF. Great to see you, David and thanks for supporting Peay.

05/23/2026

Just back from 2 weeks in Australia. My excellent importer, Beaune and Beyond, set up tastings, seminars and dinners in Melbourne, Brisbane and Sydney that were really well-run and well-received. Australia is not only full of open-minded, friendly w**e loving people but these folks also KNOW w**e. Unfortunately, the punitive layers of taxes makes Peay w**es twice as expensive in Australia as stateside so, Americans, you are getting a bargain! And, Australia is undergoing the same shift in consumer taste that we are in the United States seeking more freshness and more typicity in their w**es. This is good news for everyone! Will return again soon.

1: Jet lagged upon arrival, ate at the groovy and a touch naturalistic Embla in Melbourne. Cool wood burning metal oven.

2: New Korean beef and broth spot in Melbourne.

3 & 4: Trade seminar in Melbourne

5 & 6: Jazz hands. Staff training at Cru in Brisbane

7: Brisbane Hotel. Feels like west side of LA.

8: I discovered I like Margaret River Chardonnay. Many w**emakers grow the Wente selection too (called GinGin clone in SWA)

9: Consumer dinner at Brisbane’s Cru restaurant. excellent shop and enthusiastic, open-minded attendees. The older w**es made an impression.

10: W**e Tasting with PJ Charteris of Charteris W**es at Thomas W**ery in The Hunter Valley.

11: That’s PJ standing above the edge of the oldest Aussie growing region, the Hunter Valley. Not a wide flat valley.

12: sunrise in Sydney

13: haven’t seen troughs since my college days. IYKYK

14: The amazing Grape Garden Dumpling House in Sydney. Handmade noodles to die for.

15 & 16: Saint Peters in Sydney. Bindi’s side by side pairing btg and this yummy bite of Tuna tartare

17: Personal discovery: Aussie Grenache. Perfumed and delish. Ok, Andy Chabot, I see you...

18: Pork Belly lettuce tacos at the delicious King Clarence in Sydney

19: Aussie grenache to seek out

05/16/2026