Viognier was practically extinct as a grape variety 35 years ago when two Americans brought cuttings to California from the Condrieu region of the northern Rhône Valley in France. These were mostly planted in warm climates and made a lush and tropical style of Viognier. That is not what you will find in a bottle of Peay Viognier.

Based in the *true* West Sonoma Coast, Peay Vineyards focuses on terroir-driven, single-variety wines that underscore the beautiful expressions of the coastline's rugged terroir. 

Winemaker: Vanessa Wong

Farming: Practicing organic

Variety: Viognier

Terroir / Soil: 4 miles inland from the Pacific Ocean, with a strong cool climate influence. Uplifted ancient seabed, mingles with sandy loam and hints of clay. 

Vinification: Native yeast fermentation

Tasting Notes: Crisp, focused, and clean white wine well-matched with food. Flavors of candied ginger, lemongrass, and peach pit combine with white floral notes resulting in a graceful wine. Oddly enough, this is the highest acid wine Peay makes which is saying something as Viognier is often quite low in acidity.