Union Square | Peay Vineyards Wine Dinner with Andy Peay

Please join Corkbuzz in welcoming Andy Peay of Peay Vineyards for a 4-course wine dinner from Executive Chef Laura Walker paired with current and library selections of Peay wines. 

About Peay Vineyards & Andy Peay:

Andy started Peay Vineyards with his older brother, Nick, in 1996. Their goal was to make American wines that captured a purity and unique sense of place like the great wines they enjoyed drinking from the Old World. To that end, the brothers decided it was critical for them to own and farm their own grapes in a climate much cooler than they had experienced in the New World. 

In 1996, they purchased an old sheep ranch on a ridge overlooking the Pacific Ocean on the extreme West Sonoma Coast near Annapolis - where folks said it was too cold to ripen wine grapes - and were the first to plant the region in 1998. They were joined in 2001 by Vanessa Wong, former winemaker at Peter Michael, who started her career with stints at Chateau Lafite Rothschild and Domaine Jean Gros. This allowed Nick to focus on farming the 53-acre organic vineyard and Andy to manage sales and marketing. They have been very fortunate to be able to make wines of finesse and intensity that capture the character of their estate vineyard as well as the attention of wine lovers around the world.

Previous to starting Peay in 1996, Andy worked as a strategy consultant and in banking. He has an M.B.A from Haas School at UC Berkeley and a B.A. in Literature from Dartmouth College. He also sits on the boards of Saverlife, a non-profit fintech based in San Francisco; is a founder of The West Sonoma Coast Vintners; and is one of the founders of the Sustainable Food Initiative at U.C. Berkeley, Haas.

Menu & Wines:

1st Course

Red Snapper Crudo - mango papaya salsa, ginger lemongrass vinaigrette, thai basil

CEP Hopkins Ranch Sauvignon Blanc ‘22 - Russian River Valley

2nd Course

Atlantic Salmon - marcona almond puree, smoked potatoes

Peay Estate Chardonnay '20  - Sonoma Coast

Peay Estate Chardonnay '15 - Sonoma Coast

3rd Course

Seared Duck - porcini mushrooms, chestnut cream, berry jus

Peay Pomarium Pinot Noir  '21  - West Sonoma Coast

Peay Pomarium Pinot Noir '13  - Sonoma Coast

4th Course

Lamb Loin - warm farro salad, olive tapenade

Cep Estate Syrah '19 - Sonoma Coast

Peay Les Titans Syrah '15 - Sonoma Coast

Allergies and aversions can be accommodated; please note while booking in the comments so we can adequately prepare alternatives for you. 

The price includes food, wine, and a 20% gratuity for the service team. Courses and wines subject to change.

Cancellation Policy: Cancellations may be made for a full refund 48 hours prior to classes and events. Cancellations and transfers cannot be accommodated within 48 hours of your scheduled class time. If you cannot attend class, you may send someone in your place. There are no exceptions to our cancellation policy.