Newsletters

The Peay Vineyards Newsletter goes out to our Mailing List members twice yearly with details about new releases, ideas from our experts, recipes, and more.

Spring 2015

The Estate Pinot Noirs: What’s in a Name? by Andy Peay
The 2013 Vintage: Spring Release
Upcoming 2015 Dinners & Events
Peay Estate Chardonnay: A Retrospective
Cyrus’ Billi Bi Recipe & Chardonnay: Aphrodisiacs?

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Fall 2014

In Pursuit of Balance? by Andy Peay
The 2012 Vintage: Fall Release
Upcoming 2014 Dinners & Events
Older is Better by Nick Peay
A Toast to Chris L’Hommedieu 1970-2014
Rob Hunter’s Chicken
Group 4 Allocation

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Spring 2014

The 2012 Vintage: Spring Release
“Ceci, N’est pas un vin” by Vanessa Wong
Great Expectations by Andy Peay
Upcoming Dinners & Events
The Southern Foodways Alliance’s Taste of the South at Blackberry Farm
Ham-Wrapped Rabbit Loin with Carrot Purée

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Fall 2013

The 2011 Vintage: Elegance, Intensity, Focus
“Water Sommeliers: The Next Big Trend?” by Nick Peay
Upcoming Dinners & Events
Eggplant Caponata: amazing. Just try it!

Spring 2013

The 2011 Vintage: Elegance, intensity, focus
Zen and the Art of Fruit Maintenance by Vanessa Wong
The Perfect Steak
2012 Spring Dinners & Events

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Fall 2012

The 2010 Vintage — Fall Release
Musings on Pinot by Nick Peay
2012 Fall Dinners & Events
Malaysian Chicken Curry

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Spring 2012

2010 Vintage: Superb, Pure & Expressive wines. All 3 cases made!
The 2010 Vintage — Spring Release
Who Are We and What Are We Up To
These Boots are Made for Walking
Checking Off the Bird List and Other Vineyard Distractions
Aging Peay Wines?
2012 Dinners, Events and Tastings
W.O.W: West of West Wine Festival
Nick’s Vanilla Duck Recipe
A Side Dish: Haven’s Brussels Sprouts

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Fall 2011

Introduction: Ama: Our newest Offspring
Important Dates
The 2009 Vintage — The Fall Release
To be Au Naturel?
In Case You Didn’t Know
2011 Dinners, Events and Tastings
Year of the Pork: Braised Five Flower Pork Belly

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Spring 2011

Introduction: Behold! The Holy Grail!
Introducing the West Sonoma Coast
The Spring Release
Important Dates
Just Right
In case You Didn’t Know
2011 Dinners, Events and Tastings
Visits to the Vineyard & Winery
Barely Cooked Salmon with Leeks and Pinot Noir Sauce

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Fall 2010

Introduction
Important dates
To be Trendy
Introducing Peay Estate Tempranillo
In Case You Didn’t Know
2010 Fall Dinners & Tastings
Visits to the Vineyard & Winery
Recipe: Chicken a la Wood Tavern

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Spring 2010

Introduction
Important Info
The Spring Release – Tasting Notes
In Case You Didn’t Know
2010 Spring Dinners And Tastings
Venessa Wong is…Looking for Yeast
Pass the Humus, Please
Vanessa’s Cantonese Roast Duck Recipe

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Fall 2009

Introduction
In Case You Didn’t Know
2009 Peay Dinners and Tastings
Bul-Goki Korean Marinated and Barbequed Short Ribs
A sense of Place? The Sonoma Coast AVA
I Exert for Dirt
Who’s Your Daddy?

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Spring 2009

Introduction
The 2009 Spring Release
Tasting Notes on the Spring Release
2009 Peay Wine Dinners
2009 Tasting and Events
Does it Matter? She Sonoma Coast VS. The “True” Sonoma Coast
A Vertical Tasting of Peay Pinot Noir: Aging Recommendations
A Rebuttal
A Thesis of Kinesis
If You Didn’t Know
Vanessa’s Crab and Corn Soup with Thai Flavors
2007 Vintage Notes

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Fall 2008

News
Why be Green?
Tasting Notes on the Fall 2008 Release
Getting Flack for Floc
Rambling in the RhÔne
2006 Vintage Notes
In Case You Didn’t Know
Lamb Chops with ‘Fried’ Farro and ‘Charred’ Grapes
Fall 2008 Events

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Spring 2008

Introduction: I am Aging
Anticipa-A-A-tion, It’s Making Me Wait
From the Department of Oddities and Curiosities…Viognier
Vanessa’s Notes on the Spring 2008 Release
2008 Peay Wine Dinners
2008 Tastings and Events
In Case You Didn’t Know
Nick’s Duck Confit
2006 Vintage notes
Peay Syrah Vertical Tasting: Aging Recommendations

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Fall 2007

News
Bringing up Baby, Syrah
Battle Royale: The Thrip VS. The Mite VS. The Lacewing
Vanessa’s Notes on the Fall 2007 Release
A Few Points of Interest
The 2005 Vintage: Rain at Flowering, Cool Summer, Cold Harvest, Low Yields, Expressive Wines
Lollapeaylooza: Whole Pig “Luau Style”

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Spring 2007

News
Picking When Ripe—The Gestation of a Grape?
What’s In a Name? MEyécci Batiwal Li?
Vanessa’s Notes on the Spring 2007 Release
The 2005 Vintage: Rain at Flowering, Low Yields
A Culinary Weekend at Blackberry Farm
A Few Points of Interest

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Fall 2006

News
2004 Peay Vineyards La Bruma Estate Syrah
2004 Peay Vineyards les titans Estate Syrah
The Facets of peay Syrah: Are you experienced?
Hillside Farming: The Highs, the Lows, and the Steep In-Betweens
The 2004 Vintage: Early to Rise, Early to Bed
Our Restaurants in Southern California
A Few Points of Interest
Grilled Chermoula Lamb Chops

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Spring 2006

News
Spring Release Notes
Winemaker Notes
Vit Corner
2004 Vintage Notes
Recipe: La Toque: Crab and Scallop Stew in a Puff Pastry
FAQs & Highlight on NY restaurants

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Fall 2005

News
Going Long on Sideways and Bongo for Mondovino
Brief History of the Sonoma Coast
A Few Points of Interest
Your Last Stuffing Recipe
Mashed Potato, Sausage, and Chanterelle Stuffing

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Spring 2005

News
Peay winery: a winemaker’s winery
The Art in Pruning
The 2003 Vintage
Braised Rabbit Over Pappardelle Pasta
Answers to FAQs
2003 Vintage Spring Wines

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Fall 2004

Winemakers Gone Wild!
Where’d the Water Go?
A Favorite Recipe to Accompany Syrah
Peay Vineyards 2004 Fall Release

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