Peay Vineyards

Industry:	Food, Beverages & Tobacco, Wineries & Breweries
Revenues:	Under $20 Million
Employees:	Under 99

Description

We only make wine from our 48-acre hilltop vineyard located above a river gorge in the far northwestern corner of the Sonoma Coast, 4 miles from the Pacific Ocean at Sea Ranch. Yes, it is remote. We grow 33 acres of Pinot noir, 8 acres of Syrah, 5 acres of Chardonnay, 0.8 acres of Viognier, 0.4 acres of Roussanne and 0.2 acres of Marsanne. We sell fruit to 2 wineries: Williams Selyem Winery and Failla Winery. Winemaker Vanessa Wong left her position as winemaker at Peter Michael Winery in 2001 to dedicate her efforts to launching Peay Vineyards. Nick, a UC Davis-trained and veteran Santa Cruz mountains winemaker, is the vineyard manager and works side-by-side with our full-time crew. Though we are not certified organic, we make every effort to grow our fruit using sustainable vineyard practices. The long term health of the vineyard and our ecosystem drive our practices. We continue to experiment with less invasive, organic and environmentally-friendly alternatives and convert our cultural practices when substitutes are deemed successful. The vineyard and winery are not a family heritage, they are the result of our combined 39 years working in the wine industry. We started it from scratch and have dedicated our lives to it. Wine is our work and our passion.

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