2013 Pey-Marin Vineyards Pinot Noir "Trois Filles", Marin County

Pey-Marin Vineyards Pinot Noir

  • Pey-Marin Pinot Noir hails from a twenty-two year-old, eight acre site eight miles from Pacific Ocean
  • It is an “assemblage” of multiple clones, several chilly west Marin sites and traditional Burgundian winemaking
  • The vineyard is also dry-farmed, an unusual practice and has very low yields (typically <1.5 tons/acre)
  • Cool climate style emphasizes balance, varietal purity, and subtle forest floor notes

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Price: $42/bottle

Shipping and handling included at no charge on 6+ bottles!


"Medium ruby color; deep, full, earthy aromas; rich, lush cherry and earthy flavors with complex oak and forest floor notes; good structure and balance; long finish. Complex, full, lush Pinot with earthy and herbal notes"
The Pinot Report, September 2013

"Full bodied and complex in style; a wine with Burgundy-like character (toast, tobacco, red currant, green leaf, cassis), firm acidity, and a long finish."
- Restaurant Wine, Issue #147-149, 2013

"Vivid red. Spice- and woodsmoke-accented aromas of black raspberry and cherry, with a subtle floral nuance in the background.  Sappy, penetrating and nicely concentrated, offering energetic dark berry, bitter cherry and allspice flavors and a touch of cola.  Dusty tannins come on late and add grip to a lingering finish of velvety quality.  Shows an appealing interplay of ripeness and freshness; this spicy pinot drinks well."
- Stephen Tanzer's International Wine Cellar, May/June 2013

"Dark red. Fresh red berries and cherry on the nose, with notes of rose and blood orange adding complexity. Bright, sappy strawberry and raspberry flavors give way to a more serious bitter cherry quality in the middle, with a floral pastille quality gaining strength with air. Finishes gently sweet and floral, leaving a hint of white pepper behind."
Stephen Tanzer's International Wine Cellar, May 2012

"Medium ruby color; complex, deep red cherry aromas with earthy, forest floor and mineral notes; deep, complex, a bit tight at first, earthy red cherry aromas with an herbal note; silky texture, some sweet oak; good structure and balance; long finish. Aromatic and complex Pinot with terrific underlying structure. Drinks nicely now with an hour of air and will do well in your cellar for a few years to come."
Pinot Report, July 2012


Vintage 2013 was the second growing season in a row where we returned to early budbreak, a cool, moderately wet spring and mild summer. September was cool but sunny. October had some great sunny days which brought superb flavor on harvest day. We hand-harvested our Pinot Noir on October 7.


Our “Trois Filles” Pinot Noir comes from sites located less than eight miles from the frigid Pacific Ocean in west Marin County. These vines are heavily influenced by its considerable climatic prowess. Surprisingly, bud break is earlier than neighboring regions, but as the season progresses, our cold weather pushes flowering and harvest beyond other cool-climate regions. The net result is a very long & moderate growing season that delivers superb flavor and bright acidity. Vineyard terrain is characterized by undulating hills that offer a plethora of microclimates well-suited to this finicky varietal. Soil profile is well-draining, decomposed marine sedimentary material (sandstone) which is moderately fertile. The primary vineyard source is dry farmed, shrinking yields and concentrating flavors. These sites also incorporate sustainable & organic viticultural practices and our trademark tiny clusters and berries have a broad aromatic spectrum and subtle texture. This frigid vineyard sites give naturally high acidity, the hallmark of the great Pinot Noirs of Burgundy.


Our modus operandi calls for very gentle handling from vineyard to bottle. Clusters were hand-harvested, hand-sorted, and then further sorted with a Pellenc optical sorter. This delivered only the absolute purest and healthiest Pinot Noir berries to the fermenter. The lots were 20% whole cluster and “cold soaked” for 3 days in small, open-top temperature-controlled fermenters. On Day 4 we allowed fermentation to begin naturally with prevailing yeasts and later inoculated with cultured Burgundian yeast. Moderate fermentation temperature (85° F) and 2 punch-downs per day helped build structure and texture. There were no pump-overs and no acid adjustments. On Day 9 we gently pressed our still-fermenting juice into our small French oak barriques where it slowly completed fermenting. Our barrel cooperage is the very best, air-dried for three years, medium toast with toasted heads (40%) new and handcrafted by the fabled French cooperages of Cadus, Remond & others. Zero racking, zero fining and extensive “sur lie” stirring contributed exotic spiciness and subtle mouth-feel. We bottled (unfiltered) in October 2014. It may throw a modest deposit. We call this special wine “Trois Filles” (Three Daughters) as a loving gesture to our three daughters.


Regional Composition: Marin County – 100%
Varietal Composition: 100% Pinot Noir (multiple Dijon clones & heritage selections)
pH: 3.57
Total Production: 12 barrels (315 cases)

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