2012 Pey-Marin Vineyards Riesling "The Shell Mound", Marin County

Pey-Marin Vineyards Riesling

"The benchmark Riesling in the state."
– San Francisco Magazine

• A refreshingly crisp and dry Riesling organically grown on the chilly western coast of Marin County
• Rare "Neustadt" clone offers a bright, steely and very delicate aromatic and flavor profile at modest alcohol
• No oak, no malo, no blending showcases purity of well-drained, mature site and unique clonal provenance
 

Price: $25/bottle

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

ACCOLADES

2012 VINTAGE
"The best Riesling in northern California."
- Santa Rosa Press Democrat, June 2013

2010 VINTAGE - EXCELLENT
"Light yellow-gold. Pear skin and dried citrus fruits on the fragrant nose. Light-bodied and dry, with good energy to its bitter lemon and pear flavors. Closes on a firm note. with refreshing bitterness and good cut, leaving spice and floral notes behind."
Stephen Tanzer's International Wine Cellar, May 2012

2010 VINTAGE
"From the exceptionally chilly coast of Marin comes this brisk and crisp Riesling. Pey-Marin’s isn’t made in the style of any other Riesling in California – or, really, in the world. It has the light, sharp, citrusy punch of German Riesling, but also enough fruit to be bone dry without tasting shrill. It’s the benchmark for other Rieslings in the state."
- San Francisco Magazine, June 2011

2009 VINTAGE - EXCELLENT
"Light, greenish gold. Pit fruits and white pepper on the nose, with subtle floral and spice notes adding complexity. Dry and taut, with lively nectarine and quince flavors offering a refreshingly bitter quality. Quite grown-up, even uncompromising, with very good finishing clarity and cut."
- Stephen Tanzer's International Wine Cellar

2009 VINTAGE - 93 POINTS, EDITOR'S CHOICE, HIGHLY RECOMMENDED
"Pey-Marin's Rieslings have been among the greatest in California, and their 2009 is one of their best yet. The wine is entirely unoaked, and did not undergo the malolactic fermentation, but it was aged on its lees. That allows the acidity to star, and what brilliant acidity it is. Rich and bone dry in steel, mineral, slate, citrus, white peach and Champagne yeast flavors, it takes California Riesling in a whole different direction."
- Wine Enthusiast Magazine

2009 VINTAGE
"Bone-dry and minerally; balanced with white peach, green apple, and lime."
- Sunset Magazine, Summer 2010

2009 VINTAGE
"Look for Pey-Marin dry Riesling!"
- San Francisco Chronicle

VINTAGE 2012

2012 was a great reversal of the challenging 2011. We saw sunshine, long cool nights, limited rain and a long, warm fall. And no botrytis pressure until very late in the season. In short, we were quite happy with the result.

VINEYARDS

Our “The Shell Mound” Riesling is estate grown in our twenty-three year-old vineyard located less than eight miles from the frigid Pacific Ocean in western Marin County. Our vineyard is heavily influenced by the cold Pacific Oceans considerable climatic prowess. Bud break is earlier than neighboring regions, but “set” and harvest are later than other areas. The net result is a very long & moderate growing season. The vineyard terrain has rolling coastal hills and its soil profile is decomposed marine sandstone which drains well and is moderately fertile. The site is farmed incorporating organic and sustainable viticultural practices (composting, hand tilling, and diverse cover crops). Our frigid vineyard site gives us naturally high acidity, a hallmark of the great Riesling’s of northern Europe.

WINEMAKING

Riesling is a noble grape which ruthlessly expresses a purity of place. So for Pey-Marin Riesling we incorporate no oak, no blending and no malolactic to alter the pure expression of its terroir. Our compact Riesling bunches were hand-harvested and hand-sorted in the field and gently whole cluster pressed (a la champagne method) with multiple press “cuts” to separate the lots. This is a luxury rarely given to Riesling, but we continue to afford it this decadent treatment. After settling, the juice was inoculated using three separate yeasts (Rudisheimer, Colmar & Wadenswil) and cold fermented (59° F) for 22 days capturing its very delicate aromatics, steely, crisp texture and our vineyards terroir. After five months of intensive stirring on these three different yeast lees we bottled in April 2013 into a stelvin-sealed bottle which perfectly preserves its freshness. We call this special wine “The Shell Mound” after the many mounds of oyster shells left by our predecessors across western Marin County.

WINE FACTS

Regional Composition: Marin County – 100%
Varietal Composition: 100% Riesling (Neustadt 90)
pH: 3.28
Alcohol: 11%
RS: Very Dry
Total Production: 430 cases

Download Tasting Notes