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Peay Vineyards, Syrah La Bruma, 2013

Red Wine from California, United States
by Peay Vineyards
$44.99
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Cool-climate Syrah, thirteen years on, with the kind of finesse that converts skeptics. Peay Vineyards sits four miles from the Pacific on a hilltop above the Wheatfield Fork — the far northwestern edge of the West Sonoma Coast, where fog rolls in nightly and ripening unfolds in slow motion. Vanessa Wong (formerly of Peter Michael, Lafite, and Domaine Jean Gros) makes the wine alongside her husband Nick Peay; brother Andy runs the business side. La Bruma is the estate's structured Syrah cuvée, destemmed and aged in old French oak for restraint rather than oak veneer. The 2013 vintage was warm and concentrated by California standards, and more than a dozen years in bottle have folded the muscle into something supple, savory, and northern-Rhône-adjacent in the best way.

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Antonio Galloni

93 points

"The 2013 Syrah Estate La Bruma is dark, succulent and pliant in style. Mint, violet and clove overtones wrap around a core of plush dark red and bluish fruit. Today the oak is a bit apparent, but the 2013 is nevertheless quite beautiful. It is also much more overt than the Les Titans tasted alongside it." —Antonio Galloni

More about Peay Vineyards

Vanessa Wong left Peter Michael Winery in 2001 to start Peay Vineyards with her husband Nick (and brother Andy handling business). Their 53-acre hilltop vineyard sits in the far northwestern corner of West Sonoma Coast, four miles from the Pacific, at Sea Ranch. 34 acres of Pinot Noir, eight of Syrah, seven of Chardonnay, plus Viognier, Roussanne, Marsanne. Certified organic, serious about complexity, aging-worthy. Wong's resume (Lafite-Rothschild, Jean Gros, Hirsch) says everything about the level.

Wine Details

  • Grape Variety

    Syrah

  • Vintage

    2013

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Sweetness

    Dry

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Tasting Notes & Food Pairings

Perfect Pairings

Built for slow-roasted lamb shoulder with rosemary and garlic, duck breast with black pepper jus, grilled hanger steak over coals, or a cheese course leaning into aged sheep's milk and a smear of olive tapenade.

Tasting Profile

Smoke-cured blackberry, black olive, white pepper, dried lavender, and bacon fat. Medium-plus body, fine-grained tannins that have rounded with time, juicy acidity, and a savory, almost meaty finish that signals cool-climate Syrah grown by the sea.

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