Pale ruby color; Bing cherry, blood orange, tart raspberry, cranberry, strawberry, cherry cola, lavender, cocoa on the nose and palate.
Dry; soft tannins and amiable, balancing acidity (3.66 pH; 5.8 g/L TA). Medium body. Smooth, supple, bright, easy drinker. Unlike the single vineyard and specific clones of other Papapietro Perry offerings, this comes from a collection of quality Sonoma Russian River Valley vineyards and is exceptional both as a wine and as a QPR (quality-price ratio) even at its price hovering around $65. Straightforward without ostentatiously inspiring depth or complexity, but delightfully drinkable with no flaws or missing parts. Especially food friendly.
Grapes come from vineyards that provide Papapietro Perry’s single vineyard efforts: Lera Family Vineyards, Peters Vineyard, Nunes Vineyard, Bucher Vineyard, Vin Noy vineyard, and a smattering of others not named. The amalgamation easily holds it own against the single block efforts. Each clone and vineyard fermented and aged separately. Process begins with two-three day cold soak for color and flavor, followed by fermentation using selected yeasts. Fermentation for seven to twelve days with hand pump overs four times a day. Wine aged in François Frères oak barrels, 50% new, 50% one or two uses, for minimum of 11 months.
Papapietro Perry Winery’s story begins in a garage. In the early 1980s, a group of friends in San Francisco decided to have fun making their own pinot noir. Ben Papapietro, friend of Burt Williams (co-founder of the legendary Williams Selyem Winery) was the home winemaker with help from Burt. Another friend, Bruce Perry, joined the adventure after tasting some of Ben’s initial efforts.
The website notes: “It was clear from the start the wines from Ben and Yolanda Papapietro’s hillside garage in San Francisco were special. The early wines were even mentioned favorably in the Wine Spectator and other wine publications just as the craze for quality California Pinot Noir began. As word of mouth grew about the Papapietro Perry Wines, it became clear the next step was to fully embrace that this should be more than a hobby.”
The official founding of the Papepietro Perry Winery happened in 1998 when Bruce secured space at Windsor Oaks Winery near Santa Rosa. The first commercial release was just 75 cases. Ben was working as a general manager of a winery in Sebastopol to help in the transition. Two vineyard relationships were critical in the beginning—the Peters Vineyard west of Sebastopol and the Leras Family Vineyards in the heart of the Russian River Valley. The two vineyards remain cornerstones of the Papapietro Perry operation today.
Bruce Perry passed away in February 2022. Dave Low was promoted from assistant winemaker to head winemaker, Tyson Freeman is assistant winemaker. They produced this vintage. The founding team remains. Renae Perry is CEO, Ben Papappietro executive winemaker, Yolanda Papapietro manages distributor relations. Since 2005, the winery operates from their Dry Creek Valley facility.
Papapietro Perry Pinot Noir, Russian River Valley 2022 delivers elegance, smooth drinkability, and delicious ripe red fruit rather than heft and extravagant complexity. Very nice pinot pour from quality vineyards in the Russian River Valley, a landmark location for California pinot noir. You are most likely to be able to get this direct from the winery or its wine club. Worth the effort. $62-70
Pairing—Roast chicken, turkey, duck; coq au vin, duck breast with orange sauce; grilled or roasted salmon, smoke salmon. Mushroom dishes, mushroom risotto, sautéed wild mushrooms with garlic; roasted root vegetables; pasta with tomato-based sauces; pizza with restrained toppings. Cheese—Brie and camembert; gruyère; aged gouda, aged cheddar; fresh goat cheeses, Vermont bijou.
Papepietro Perry Winery website
