Peacock Family Vineyard, Napa Valley, California

05.16.2009
2005 Peacock Family Cabernet Sauvignon, Spring Mountain District, Napa

I have a hard spot in my heart for peacocks. Spending summers with my father in Sonoma County as a kid, we had a neighbor with a bunch of peacocks that would wander over towards our house and hang out in the trees nearby. Beautiful birds? Yes. But they also have an incredibly loud, piercing call that at 5:00 AM makes you wonder what peacock stew tastes like.

I recently learned what Peacock wine, er, rather Peacock Family wine tastes like, and we won't hold the bird's reputation against Christopher and Betsy Peacock, because the wine they're making from their perch high on the slopes of Spring Mountain is pretty darn good. . . .

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Peacock at the Oscars
March 2006
Los Angeles, March 2006---Peacock Family Vineyard Cabernet Sauvignon will be included in the 78th Annual Academy Awards® gift basket given to the celebrity presenters and performers at the awards ceremony on March 5 in Hollywood.

Celebrity presenters and performers will each receive an elaborate letter-press certificate for an unusual wine and cheese tasting---to be conducted in their homes by Barrie Lynn, The Cheese Impresario. Barrie Lynn is one of southern California’s most respected experts on cheeses; she writes a monthly column in The Beverly Hills Times called “Cheese Matters” and is often quoted in Variety as well as the popular food blog, EatingLA, and Ben Adair’s Pacific Drift on KPCC 83.9 FM in Los Angeles.

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SanDiegoReader.com
June 30, 2005
Natural Magic / Crush: "Why would you age a wine?" asks Craig Becker, winemaker at -- among other places -- Peacock Family Vineyard, which produces a Cabernet from Napa's Spring Mountain District. "We age wine because of the winemaking tradition that came from Europe. Those wines required aging; they needed time for acids to soften or drop, for tannins to soften. In California, we can do that on the vine. We can get things to a point where it's delicious just after it's bottled. We're making fleshy, immediately enjoyable wines -- because we can. If anybody's had a Harlan, they know that it's going to age nicely, but it's really good right now."

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