Light-medium ruby color; cherry, raspberry, blood orange, caramel, vanilla, oak spice, rose petals on the nose and palate.
Dry; mild tannins and acidity (3.77 pH; 5.5 g/L TA). Medium body; smooth, rounded, silky mouthfeel. Peters Vineyard is a cornerstone of Papapietro Perry production. Gold Ridge soil, the former apple orchard is planted with Pommard, 115, and 777 clones. Cool Pacific fog blankets the vines each morning and afternoon, while warm, sunny days intensify the fruit. The winery notes: “Peters Vineyard holds special significance as our first vineyard designate, and our enduring partnership with grower Randy Peters continues to be invaluable. His expert vineyard management ensures we consistently craft this remarkably lush wine.”
Each clone and vineyard is fermented and aged separately to provide a range of blending options. Production begins with a two-three day cold soak for color and flavor, followed by fermentation with specially selected yeasts lasting 7-12 days with hand-punching up to four times a day. After fermentation, pressed wine ages in François Frères oak, 50% new and 50% second and third use, for a minimum of 11 months. 13.9% ABV
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 and continues to specialize in handcrafted, single-vineyard wines.
Papapietro Perry Winery Pinot Noir Peters Vineyard, Russian River Valley, Sonoma 2022 is a sophisticated, elegant, delicious, meticulously-made pinot from an artisan maker focused on single-vineyard efforts. Complex, engaging, a peak pinot. You are most likely to be able to get this direct from the winery or its wine club. Worth the effort. $67-70
Pairing—roasted 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
