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There is a lot that can be written about regarding Comando G. As a producer, they are not one to sit still and as such, each time we release these wines once a year we are informed of vineyard changes, the odd new name or a site that is no longer providing fruit to Dani and Fer (winemakers). It’s not as chaotic as it seems, in fact all of these changes are taking place to help shape a clear direction for the producer. To distil much of the detail down into a few sentences, Comando G are reducing the amount of wine they are producing each year to allow more time for them to focus on the vineyards they already work with (and have had to let one or two go). Basically, they are seeking to maximise quality and not stretch themselves too thin. Keep in mind that Sierra de Grados is a vast and mountainous region – until recently, Dani and Fer sometimes had 1.5 hour drives between vineyard sites. This was deemed unsustainable for the long-run.

I visited Dani and Fer with Lachlan (friend and Australian importer) back in 2022. As many of you already know, I find these wine extremely compelling and I have a smattering of bottles in my own collection (as dad does, too). Across the range, they are wines of detail and prettiness, yet with an underlying rumble of tannin and chew – an attractive amalgamation of high-altitude viticulture, delicate handling, 100% whole-bunch fermentation and unforgiving granite soils below the vineyard sites where old vines produce miniscule crops. Now is a great time to try these wines or if you’ve already been following them, the 2022s and 2023s below come highly recommended. – Ches Cook, Five Way Cellars. Link in bio to see what is available. @comandogviticultores @corteztrading.co

There is a lot that can be written about regarding Comando G. As a producer, they are not one to sit still and as such, each time we release these wines once a year we are informed of vineyard changes, the odd new name or a site that is no longer providing fruit to Dani and Fer (winemakers). It’s not as chaotic as it seems, in fact all of these changes are taking place to help shape a clear direction for the producer. To distil much of the detail down into a few sentences, Comando G are reducing the amount of wine they are producing each year to allow more time for them to focus on the vineyards they already work with (and have had to let one or two go). Basically, they are seeking to maximise quality and not stretch themselves too thin. Keep in mind that Sierra de Grados is a vast and mountainous region – until recently, Dani and Fer sometimes had 1.5 hour drives between vineyard sites. This was deemed unsustainable for the long-run.

I visited Dani and Fer with Lachlan (friend and Australian importer) back in 2022. As many of you already know, I find these wine extremely compelling and I have a smattering of bottles in my own collection (as dad does, too). Across the range, they are wines of detail and prettiness, yet with an underlying rumble of tannin and chew – an attractive amalgamation of high-altitude viticulture, delicate handling, 100% whole-bunch fermentation and unforgiving granite soils below the vineyard sites where old vines produce miniscule crops. Now is a great time to try these wines or if you’ve already been following them, the 2022s and 2023s below come highly recommended. – Ches Cook, Five Way Cellars. Link in bio to see what is available. @comandogviticultores @corteztrading.co

There is a lot that can be written about regarding Comando G. As a producer, they are not one to sit still and as such, each time we release these wines once a year we are informed of vineyard changes, the odd new name or a site that is no longer providing fruit to Dani and Fer (winemakers). It’s not as chaotic as it seems, in fact all of these changes are taking place to help shape a clear direction for the producer. To distil much of the detail down into a few sentences, Comando G are reducing the amount of wine they are producing each year to allow more time for them to focus on the vineyards they already work with (and have had to let one or two go). Basically, they are seeking to maximise quality and not stretch themselves too thin. Keep in mind that Sierra de Grados is a vast and mountainous region – until recently, Dani and Fer sometimes had 1.5 hour drives between vineyard sites. This was deemed unsustainable for the long-run.

I visited Dani and Fer with Lachlan (friend and Australian importer) back in 2022. As many of you already know, I find these wine extremely compelling and I have a smattering of bottles in my own collection (as dad does, too). Across the range, they are wines of detail and prettiness, yet with an underlying rumble of tannin and chew – an attractive amalgamation of high-altitude viticulture, delicate handling, 100% whole-bunch fermentation and unforgiving granite soils below the vineyard sites where old vines produce miniscule crops. Now is a great time to try these wines or if you’ve already been following them, the 2022s and 2023s below come highly recommended. – Ches Cook, Five Way Cellars. Link in bio to see what is available. @comandogviticultores @corteztrading.co

There is a lot that can be written about regarding Comando G. As a producer, they are not one to sit still and as such, each time we release these wines once a year we are informed of vineyard changes, the odd new name or a site that is no longer providing fruit to Dani and Fer (winemakers). It’s not as chaotic as it seems, in fact all of these changes are taking place to help shape a clear direction for the producer. To distil much of the detail down into a few sentences, Comando G are reducing the amount of wine they are producing each year to allow more time for them to focus on the vineyards they already work with (and have had to let one or two go). Basically, they are seeking to maximise quality and not stretch themselves too thin. Keep in mind that Sierra de Grados is a vast and mountainous region – until recently, Dani and Fer sometimes had 1.5 hour drives between vineyard sites. This was deemed unsustainable for the long-run.

I visited Dani and Fer with Lachlan (friend and Australian importer) back in 2022. As many of you already know, I find these wine extremely compelling and I have a smattering of bottles in my own collection (as dad does, too). Across the range, they are wines of detail and prettiness, yet with an underlying rumble of tannin and chew – an attractive amalgamation of high-altitude viticulture, delicate handling, 100% whole-bunch fermentation and unforgiving granite soils below the vineyard sites where old vines produce miniscule crops. Now is a great time to try these wines or if you’ve already been following them, the 2022s and 2023s below come highly recommended. – Ches Cook, Five Way Cellars. Link in bio to see what is available. @comandogviticultores @corteztrading.co

There is a lot that can be written about regarding Comando G. As a producer, they are not one to sit still and as such, each time we release these wines once a year we are informed of vineyard changes, the odd new name or a site that is no longer providing fruit to Dani and Fer (winemakers). It’s not as chaotic as it seems, in fact all of these changes are taking place to help shape a clear direction for the producer. To distil much of the detail down into a few sentences, Comando G are reducing the amount of wine they are producing each year to allow more time for them to focus on the vineyards they already work with (and have had to let one or two go). Basically, they are seeking to maximise quality and not stretch themselves too thin. Keep in mind that Sierra de Grados is a vast and mountainous region – until recently, Dani and Fer sometimes had 1.5 hour drives between vineyard sites. This was deemed unsustainable for the long-run.

I visited Dani and Fer with Lachlan (friend and Australian importer) back in 2022. As many of you already know, I find these wine extremely compelling and I have a smattering of bottles in my own collection (as dad does, too). Across the range, they are wines of detail and prettiness, yet with an underlying rumble of tannin and chew – an attractive amalgamation of high-altitude viticulture, delicate handling, 100% whole-bunch fermentation and unforgiving granite soils below the vineyard sites where old vines produce miniscule crops. Now is a great time to try these wines or if you’ve already been following them, the 2022s and 2023s below come highly recommended. – Ches Cook, Five Way Cellars. Link in bio to see what is available. @comandogviticultores @corteztrading.co

There is a lot that can be written about regarding Comando G. As a producer, they are not one to sit still and as such, each time we release these wines once a year we are informed of vineyard changes, the odd new name or a site that is no longer providing fruit to Dani and Fer (winemakers). It’s not as chaotic as it seems, in fact all of these changes are taking place to help shape a clear direction for the producer. To distil much of the detail down into a few sentences, Comando G are reducing the amount of wine they are producing each year to allow more time for them to focus on the vineyards they already work with (and have had to let one or two go). Basically, they are seeking to maximise quality and not stretch themselves too thin. Keep in mind that Sierra de Grados is a vast and mountainous region – until recently, Dani and Fer sometimes had 1.5 hour drives between vineyard sites. This was deemed unsustainable for the long-run.

I visited Dani and Fer with Lachlan (friend and Australian importer) back in 2022. As many of you already know, I find these wine extremely compelling and I have a smattering of bottles in my own collection (as dad does, too). Across the range, they are wines of detail and prettiness, yet with an underlying rumble of tannin and chew – an attractive amalgamation of high-altitude viticulture, delicate handling, 100% whole-bunch fermentation and unforgiving granite soils below the vineyard sites where old vines produce miniscule crops. Now is a great time to try these wines or if you’ve already been following them, the 2022s and 2023s below come highly recommended. – Ches Cook, Five Way Cellars. Link in bio to see what is available. @comandogviticultores @corteztrading.co

Last night we hosted a dinner for twenty customers at @paskivineriapopolare featuring the wines of @sordowine_

It was an all Piemonte affair with a bespoke menu that matched perfectly with nine Baroli from some of the best vineyard sites across the region. The lightness of touch employed by the winemaking team at Sordo makes for beautifully pure, elegant and transparent wines. Throw an incredible vintage like 2021 into the mix and you have a breathtaking set of wines.

These are all available and i would highly encourage you to add some of these to your cellar. Glowing notes up on our website – link in bio.

Thank you to @molecular_sommelier from @davidridgewines for helping host such a great night with a strong emphasis on education as well as enjoyment.

Last night we hosted a dinner for twenty customers at @paskivineriapopolare featuring the wines of @sordowine_

It was an all Piemonte affair with a bespoke menu that matched perfectly with nine Baroli from some of the best vineyard sites across the region. The lightness of touch employed by the winemaking team at Sordo makes for beautifully pure, elegant and transparent wines. Throw an incredible vintage like 2021 into the mix and you have a breathtaking set of wines.

These are all available and i would highly encourage you to add some of these to your cellar. Glowing notes up on our website – link in bio.

Thank you to @molecular_sommelier from @davidridgewines for helping host such a great night with a strong emphasis on education as well as enjoyment.

Last night we hosted a dinner for twenty customers at @paskivineriapopolare featuring the wines of @sordowine_

It was an all Piemonte affair with a bespoke menu that matched perfectly with nine Baroli from some of the best vineyard sites across the region. The lightness of touch employed by the winemaking team at Sordo makes for beautifully pure, elegant and transparent wines. Throw an incredible vintage like 2021 into the mix and you have a breathtaking set of wines.

These are all available and i would highly encourage you to add some of these to your cellar. Glowing notes up on our website – link in bio.

Thank you to @molecular_sommelier from @davidridgewines for helping host such a great night with a strong emphasis on education as well as enjoyment.

Last night we hosted a dinner for twenty customers at @paskivineriapopolare featuring the wines of @sordowine_

It was an all Piemonte affair with a bespoke menu that matched perfectly with nine Baroli from some of the best vineyard sites across the region. The lightness of touch employed by the winemaking team at Sordo makes for beautifully pure, elegant and transparent wines. Throw an incredible vintage like 2021 into the mix and you have a breathtaking set of wines.

These are all available and i would highly encourage you to add some of these to your cellar. Glowing notes up on our website – link in bio.

Thank you to @molecular_sommelier from @davidridgewines for helping host such a great night with a strong emphasis on education as well as enjoyment.

Last night we hosted a dinner for twenty customers at @paskivineriapopolare featuring the wines of @sordowine_

It was an all Piemonte affair with a bespoke menu that matched perfectly with nine Baroli from some of the best vineyard sites across the region. The lightness of touch employed by the winemaking team at Sordo makes for beautifully pure, elegant and transparent wines. Throw an incredible vintage like 2021 into the mix and you have a breathtaking set of wines.

These are all available and i would highly encourage you to add some of these to your cellar. Glowing notes up on our website – link in bio.

Thank you to @molecular_sommelier from @davidridgewines for helping host such a great night with a strong emphasis on education as well as enjoyment.

Last night we hosted a dinner for twenty customers at @paskivineriapopolare featuring the wines of @sordowine_

It was an all Piemonte affair with a bespoke menu that matched perfectly with nine Baroli from some of the best vineyard sites across the region. The lightness of touch employed by the winemaking team at Sordo makes for beautifully pure, elegant and transparent wines. Throw an incredible vintage like 2021 into the mix and you have a breathtaking set of wines.

These are all available and i would highly encourage you to add some of these to your cellar. Glowing notes up on our website – link in bio.

Thank you to @molecular_sommelier from @davidridgewines for helping host such a great night with a strong emphasis on education as well as enjoyment.

Last night we hosted a dinner for twenty customers at @paskivineriapopolare featuring the wines of @sordowine_

It was an all Piemonte affair with a bespoke menu that matched perfectly with nine Baroli from some of the best vineyard sites across the region. The lightness of touch employed by the winemaking team at Sordo makes for beautifully pure, elegant and transparent wines. Throw an incredible vintage like 2021 into the mix and you have a breathtaking set of wines.

These are all available and i would highly encourage you to add some of these to your cellar. Glowing notes up on our website – link in bio.

Thank you to @molecular_sommelier from @davidridgewines for helping host such a great night with a strong emphasis on education as well as enjoyment.

Winter Trading Hours:

Monday - Wednesday 9am-8pm

Thursday - Saturday 9am-9pm

Sunday 11am-7pm

In 1985 Denis and Margaret Pooley planted 10 rows of Riesling and 7 rows of Pinot Noir at Cooinda Vale in Tasmania’s then unheralded Coal River Valley. And that foresight has seen Pooley Wines grow into one of the most revered and most awarded wineries in the country today.

Twenty years later, Denis and Margaret’s son John and his wife Libby continued in the family tradition when they established the Butcher’s Hill vineyard on the outskirts of Richmond, 10 minutes to the south. And yet another 20 years later, a Pinot Noir from that very Butcher’s Hill vineyard caught the eye of James Halliday. His note below in relation to the 2022 vintage of Butcher’s Hill Pinot Noir:

‘Oh man what a wine. 35 % whole bunch, 25 % new French oak, 10 months maturation in barrel. The deep colour is a Tasmanian specialty. Then there’s the complexity, the length, the pot pourri of spices, the sultry tannins and black cherry fruit. My top pinot of ‘22 [and] the greatest Australian Pinot Noir I have tasted; it will stand unbounded by the might of Burgundy. Drink to 2052.’ 99 points, James Halliday, May 2024.

Those of you who secured some of that vintage two years ago are surely thanking themselves every time they open a bottle of that wine...

And as it happens, today you will find the latest rendition of that famous wine, the 2025 vintage, along with its sister wine, the 2025 Butcher’s Hill Chardonnay.

Link in bio for notes on these.
@pooleywines
@vintageandvine.au

The Rebholz (Pfalz) wine are today considered amongst some of the best coming out of Germany, particularly in the dry style. They’re full bodied and driving with powerful acid lines and fleshy fruit dripping off underlying minerality. They’re impressive and highly recommended. The 2024s have just landed - link in bio for notes on these.

@real_wines
@oekonomieratrebholz

Cerbaiona - Montalcino, Tuscany

“If forced to drink only one wine from Montalcino, I might very well choose Diego Molinari’s sumptuous Brunello (Cerbaiona)” Antonio Galloni

This was my first visit to the estate of Cerbaiona, where I met with Matthew Fioretti. Along with investor Gary Rieschel, they purchased this historic estate in 2015 from Diego Molinari and began a four-year process of uprooting, replanting, and extending the vineyards, which are now cultivated using the alberello method. They have also overseen the construction of a new underground cellar. The wines have a renewed focus on precision, clarity, freshness, and sense of place. It is immediately apparent that Mr. Fioretti brings a fastidious attention to detail from the vineyard to the glass, and I, for one, find this a welcome change that seems to be leading Cerbaiona to a potential place among the best of the region. Audrey Frick (February 2026).

I took a bottle of the entry level ‘Grammatica’ home the other day and loved it from start to finish. What was supposed to be rationed across two nights disappeared in two hours. It’s red fruited and elegant, with a nose that is perhaps closer to elegant Barolo than typical Tuscan Sangiovese: pressed flowers, blood orange, mandarin zest and red fruit throughout. A very classy wine and a great ‘business card’ for the wines up the scale. In fact, this wine could technically be classified and labelled as a Rosso di Montalcino however Cerbaiona choose to declassify it. For the Rosso and Brunello, they use free-run juice only (going part-way to explain the ethereal nature of those two wines) whereas they do use pressings for Grammatica. Ches Cook, Five Way Cellars.

Link in bio for notes on all three wines in this release: Grammatica, Rosso di Montalcino and Brunello di Montalcino.

@davidridgewines

Cerbaiona - Montalcino, Tuscany

“If forced to drink only one wine from Montalcino, I might very well choose Diego Molinari’s sumptuous Brunello (Cerbaiona)” Antonio Galloni

This was my first visit to the estate of Cerbaiona, where I met with Matthew Fioretti. Along with investor Gary Rieschel, they purchased this historic estate in 2015 from Diego Molinari and began a four-year process of uprooting, replanting, and extending the vineyards, which are now cultivated using the alberello method. They have also overseen the construction of a new underground cellar. The wines have a renewed focus on precision, clarity, freshness, and sense of place. It is immediately apparent that Mr. Fioretti brings a fastidious attention to detail from the vineyard to the glass, and I, for one, find this a welcome change that seems to be leading Cerbaiona to a potential place among the best of the region. Audrey Frick (February 2026).

I took a bottle of the entry level ‘Grammatica’ home the other day and loved it from start to finish. What was supposed to be rationed across two nights disappeared in two hours. It’s red fruited and elegant, with a nose that is perhaps closer to elegant Barolo than typical Tuscan Sangiovese: pressed flowers, blood orange, mandarin zest and red fruit throughout. A very classy wine and a great ‘business card’ for the wines up the scale. In fact, this wine could technically be classified and labelled as a Rosso di Montalcino however Cerbaiona choose to declassify it. For the Rosso and Brunello, they use free-run juice only (going part-way to explain the ethereal nature of those two wines) whereas they do use pressings for Grammatica. Ches Cook, Five Way Cellars.

Link in bio for notes on all three wines in this release: Grammatica, Rosso di Montalcino and Brunello di Montalcino.

@davidridgewines

Cerbaiona - Montalcino, Tuscany

“If forced to drink only one wine from Montalcino, I might very well choose Diego Molinari’s sumptuous Brunello (Cerbaiona)” Antonio Galloni

This was my first visit to the estate of Cerbaiona, where I met with Matthew Fioretti. Along with investor Gary Rieschel, they purchased this historic estate in 2015 from Diego Molinari and began a four-year process of uprooting, replanting, and extending the vineyards, which are now cultivated using the alberello method. They have also overseen the construction of a new underground cellar. The wines have a renewed focus on precision, clarity, freshness, and sense of place. It is immediately apparent that Mr. Fioretti brings a fastidious attention to detail from the vineyard to the glass, and I, for one, find this a welcome change that seems to be leading Cerbaiona to a potential place among the best of the region. Audrey Frick (February 2026).

I took a bottle of the entry level ‘Grammatica’ home the other day and loved it from start to finish. What was supposed to be rationed across two nights disappeared in two hours. It’s red fruited and elegant, with a nose that is perhaps closer to elegant Barolo than typical Tuscan Sangiovese: pressed flowers, blood orange, mandarin zest and red fruit throughout. A very classy wine and a great ‘business card’ for the wines up the scale. In fact, this wine could technically be classified and labelled as a Rosso di Montalcino however Cerbaiona choose to declassify it. For the Rosso and Brunello, they use free-run juice only (going part-way to explain the ethereal nature of those two wines) whereas they do use pressings for Grammatica. Ches Cook, Five Way Cellars.

Link in bio for notes on all three wines in this release: Grammatica, Rosso di Montalcino and Brunello di Montalcino.

@davidridgewines

Our @henschke dinner was held on Wednesday evening at @lefoote and it was a roaring success! The 2022s are typically elegant and seamless: a vintage Henschke can be very proud of a certainly one to add to your cellar.

Many thanks to all who attended. It seemed as though everyone had a fantastic night. And thank you to Keenan and the staff at Le Foote for a fantastic service and for help in getting the evening organised @keenanwaterfront

Special mention must also go to both Justine Henschke and winemaker Gwen Olsen for hosting the night. @justine_henschke

We look forward to doing it all again next year! And for those of you who are looking to secure some of the new releases, please get in touch or follow the link in bio to see what we have.

PS thanks for the photos @elea__martin

@mezzaninewine

Our @henschke dinner was held on Wednesday evening at @lefoote and it was a roaring success! The 2022s are typically elegant and seamless: a vintage Henschke can be very proud of a certainly one to add to your cellar.

Many thanks to all who attended. It seemed as though everyone had a fantastic night. And thank you to Keenan and the staff at Le Foote for a fantastic service and for help in getting the evening organised @keenanwaterfront

Special mention must also go to both Justine Henschke and winemaker Gwen Olsen for hosting the night. @justine_henschke

We look forward to doing it all again next year! And for those of you who are looking to secure some of the new releases, please get in touch or follow the link in bio to see what we have.

PS thanks for the photos @elea__martin

@mezzaninewine

Our @henschke dinner was held on Wednesday evening at @lefoote and it was a roaring success! The 2022s are typically elegant and seamless: a vintage Henschke can be very proud of a certainly one to add to your cellar.

Many thanks to all who attended. It seemed as though everyone had a fantastic night. And thank you to Keenan and the staff at Le Foote for a fantastic service and for help in getting the evening organised @keenanwaterfront

Special mention must also go to both Justine Henschke and winemaker Gwen Olsen for hosting the night. @justine_henschke

We look forward to doing it all again next year! And for those of you who are looking to secure some of the new releases, please get in touch or follow the link in bio to see what we have.

PS thanks for the photos @elea__martin

@mezzaninewine

Our @henschke dinner was held on Wednesday evening at @lefoote and it was a roaring success! The 2022s are typically elegant and seamless: a vintage Henschke can be very proud of a certainly one to add to your cellar.

Many thanks to all who attended. It seemed as though everyone had a fantastic night. And thank you to Keenan and the staff at Le Foote for a fantastic service and for help in getting the evening organised @keenanwaterfront

Special mention must also go to both Justine Henschke and winemaker Gwen Olsen for hosting the night. @justine_henschke

We look forward to doing it all again next year! And for those of you who are looking to secure some of the new releases, please get in touch or follow the link in bio to see what we have.

PS thanks for the photos @elea__martin

@mezzaninewine

Saturday Tasting
Best’s of Great Western

We recently tried the new Best’s wines (Great Western, Victoria) and didn’t need to think long and hard about ordering them in. In a matter of weeks, the Riesling has been absolutely flying and it’s easy to see why: it’s such an easy and deliciously crunchy wine that I’d encourage you to take at least 6 bottles for home. At $25 it’s a steal. The other wines are great too and we open them for customers this Saturday (May 16th) between 12-6pm, free. Further details via link in bio - please join us. Note that the Old Vine Pinot Meunier will not be open, however the Bin 0 Shiraz (not pictured) will be.

@bestswines

New releases from Irrewarra (by Nick Farr)

The vineyard is located in the heart of the Western District Farming country, approximately 150 kilometres south-west of Melbourne. Think dairy, beef, sheep, wheat, hay and forestry production.
Irrewarra is surrounded by in land lakes and volcanic plains. It is a diverse and beautiful landscape that relies on a high amount of natural rainfall throughout the year. The Western plains are quite exposed to the elements which contributes to the vineyard site’s mystic. It is a site that truly reflects the complexities and varietal characters of the vines that are planted in this cool climate region. Nick Farr, winemaker.

Link in bio for notes on these two.
@worldwineestates

Peay Vineyards Masterclass
Hosted by Winemaker Andy Peay
Sonoma, California

Tuesday May 19th
6.30-8pm
10 customers only
9 wines
$80 per person
Bookings essential, link in bio

“The latest releases from the Peay family vineyards are wines of uncommon brightness and verve that encapsulate the qualities of the new, cool West Sonoma Coast AVA.” - Anna Krebiehl, Master of Wine.

Peay Vineyards is a family-owned winery founded in 1996 by brothers Nick and Andy Peay on the remote Sonoma Coast of California. The estate is known for its cool-climate, coastal vineyard—located just a few miles from the Pacific Ocean—which produces elegant, site-driven wines. Winemaking is led by Vanessa Wong, Nick’s wife, while the vineyard is farmed organically with a strong focus on sustainability. Peay specializes in Pinot Noir, Syrah, and Chardonnay, with all wines largely made from estate-grown fruit. Since its first vintage in 2002, the winery has gained a reputation for producing refined, terroir-expressive wines from one of California’s most marginal growing regions. We’re excited to welcome Andy Peay to the store to show us his estate’s latest releases and in the process, educate us all on winemaking in Sonoma. Please join us for what should be a great masterclass.

The Lineup:
Peay Vineyards West Sonoma Coast Chardonnay 2023 $165
Peay Vineyards Maritima Estate Chardonnay, West Sonoma Coast 2022 $220
Peay Vineyards Estate Chardonnay, West Sonoma Coast 2017 $255
Peay Vineyards West Sonoma Coast Pinot Noir 2023 $155
Peay Vineyards Ama Estate Pinot Noir, West Sonoma Coast 2022 $220
Peay Vineyards Pomarium Estate Pinot Noir, West Sonoma Coast 2022 $220
Peay Vineyards Scallop Estate Pinot Noir, West Sonoma Coast 2022 $220
Peay Vineyards Scallop Estate Pinot Noir, West Sonoma Coast 2019 $290
Peay Vineyards Scallop Estate Pinot Noir, West Sonoma Coast 2016 $290

@peay_vineyards @peayvineyard
@beauneandbeyond

Peay Vineyards Masterclass
Hosted by Winemaker Andy Peay
Sonoma, California

Tuesday May 19th
6.30-8pm
10 customers only
9 wines
$80 per person
Bookings essential, link in bio

“The latest releases from the Peay family vineyards are wines of uncommon brightness and verve that encapsulate the qualities of the new, cool West Sonoma Coast AVA.” - Anna Krebiehl, Master of Wine.

Peay Vineyards is a family-owned winery founded in 1996 by brothers Nick and Andy Peay on the remote Sonoma Coast of California. The estate is known for its cool-climate, coastal vineyard—located just a few miles from the Pacific Ocean—which produces elegant, site-driven wines. Winemaking is led by Vanessa Wong, Nick’s wife, while the vineyard is farmed organically with a strong focus on sustainability. Peay specializes in Pinot Noir, Syrah, and Chardonnay, with all wines largely made from estate-grown fruit. Since its first vintage in 2002, the winery has gained a reputation for producing refined, terroir-expressive wines from one of California’s most marginal growing regions. We’re excited to welcome Andy Peay to the store to show us his estate’s latest releases and in the process, educate us all on winemaking in Sonoma. Please join us for what should be a great masterclass.

The Lineup:
Peay Vineyards West Sonoma Coast Chardonnay 2023 $165
Peay Vineyards Maritima Estate Chardonnay, West Sonoma Coast 2022 $220
Peay Vineyards Estate Chardonnay, West Sonoma Coast 2017 $255
Peay Vineyards West Sonoma Coast Pinot Noir 2023 $155
Peay Vineyards Ama Estate Pinot Noir, West Sonoma Coast 2022 $220
Peay Vineyards Pomarium Estate Pinot Noir, West Sonoma Coast 2022 $220
Peay Vineyards Scallop Estate Pinot Noir, West Sonoma Coast 2022 $220
Peay Vineyards Scallop Estate Pinot Noir, West Sonoma Coast 2019 $290
Peay Vineyards Scallop Estate Pinot Noir, West Sonoma Coast 2016 $290

@peay_vineyards @peayvineyard
@beauneandbeyond

“The Pope of Montlouis and Vouvray—just a sublimely great producer. He knows his vineyards better than anyone and he styles his cuvées according to the contours of each vineyard. The wines are pure and clean, yet profoundly expressive. And they are still phenomenal value.” - Rajat Parr and Jordan Mackay, The Sommelier’s Atlas of Taste.

Our latest releases from this standard-bearer include a selection of 2024s: a cooler vintage yielding some of Chidaine’s most vibrant, citrussy wines of recent years. By contrast, the older vintages offer power and poise: supple, layered whites that feel almost statuesque in their brilliance. Both 2022 and 2023 stand out as exceptional, hedonistic years for this meticulous grower and are already drinking beautifully.

Link in bio for notes on these.

@bibendumwineco

The importer of Genot Boulanger kindly hosted a masterclass recently, exhibiting all of the new 2022s. It was my first proper look at the wines as a whole and my lasting impression was extremely positive (hence ordering stock in for the shop and offering the wines here). As is now common amongst the best producers, all of the hard work is done in the vineyard in the lead-up to harvest. Soil health is a focus, as is organic viticulture. Achieving ideal ripeness is crucial, often at the sacrifice of greater yields. The 2022s here have been judged to perfection. Where other producers made bigger and bolder wines in a vintage which was hot and dry, Genot Boulander has absolutely nailed it. Freshness is a staple, with fleshy acidity underpinning the wines which exhibited beautifully pure, crystalline and subtle flavours of gentle stone fruit, green melon and a surprising and reoccurring spearmint freshness that was a hallmark particularly in the 1er Crus. There is nothing flashy here: no smoky reduction, no notes of expensive new oak, nothing that sticks its head out above other flavours. As a reference, the wines remind me of those from Henri Germain which are similarly elegant in their style. These come very highly recommended for those who love the subtly and understatement of great white Burgundy. - Ches Cook, Five Way Cellars.

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