Peay Vineyards
Cloverdale · West Sonoma Coast
$50/person
The Oxto Edit
Oxto AIThis is serious farming in a harsh spot. The family grows Pinot, Syrah, Chardonnay, and Viognier on their West Sonoma Coast estate, where maritime fog dictates everything. Production runs tiny—some bottlings under 100 cases—and the wines trade accessibility for site specificity.
About
Peay Vineyards sits on the northern West Sonoma Coast, four miles inland from the Pacific, where Andy and Nick Peay farm roughly 50 acres of estate vines in some of California's coldest growing conditions. The site rarely sees temperatures above 75°F, and persistent marine fog shapes everything they grow. They focus on Pinot Noir, Syrah, Chardonnay, and Viognier—Rhône and Burgundian varieties that can handle the cold and express the minerality of their sandstone soils. Production is deliberately small, with certain cuvées bottled in quantities under 100 cases and available only to mailing list members. The family's approach centers on letting the vineyard speak: minimal intervention, thoughtful farming, wines that demand patience. This is not fruit-forward California wine—it's tense, structured, and built for the cellar. Tastings are by appointment and hosted personally, usually by a family member who knows the land. Peay is for drinkers who want terroir over polish.
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