Hosted at the Talley Estate, this annual release event is an opportunity to sample The Adobe of 203 along with beautiful passed appetizers and a true farm to table BBQ.
Limited quantities of tickets are available for this intimate event.
The Adobe Trio of 2023 purchased during the presale window will be available for pick-up at The Adobe BBQ. If not attending The BBQ, Trios will ship or be available for pick-up at the tasting room on November 1, 2025.
Member discounts will apply to purchases of The Adobe Presale Pairing or BBQ. Please sign in to your member account at checkout.
Additional information and reminders will be sent via email after purchase.
For more information about the event or your purchase, contact our hospitality team at (805) 489-0446.
Please note: This is a 21+ event. No outside food, alcohol, or pets allowed.
The Adobe Release of 2025
The Adobe Release of 2024
The Adobe BBQ of 2024 was a stunning evening with a bunch of friends, great wines and a beautiful farm to table BBQ.
The Adobe Release of 2023
Take a look back at snapshots from The Adobe Release of 2023. The magical evening was filled with your favorite faces from the winery, great food and superior sips.
The Adobe Release of 2022
For the Rosé Lover!
For the Rosé Lover!
Rosé season is here and there’s no better way to welcome it than with a glass of something light, vibrant, and made for the moment. Our estate Rosé is endlessly drinkable — whether you’re on a sunny patio, setting a spring table, or just finally a bottle so celebrate good weather.
On a scale from 1 to 12 how much do you LOVE Rosé (and a good deal)?
Our rosé is made from estate-grown Grenache from our Rincon Vineyard on California’s Central Coast. Grenache is one of the best grapes for rosé thanks to its bright fruit profile and natural acidity, making it ideal for a wine that’s refreshing, balanced, and easy to enjoy.
We hand harvest the grapes, give them a gentle foot stomp, and allow the juice to rest on the skins for just a few hours. This short skin contact gives the wine its signature pale salmon color while preserving freshness and delicacy.
The result is a rosé that’s expressive, precise, and unmistakably Talley.
It was forty years ago that my parents, Don and Rosemary Talley, produced the inaugural vintage of Talley Vineyards wines. At the same time, our fourth generation is playing an increasing leadership role in our family businesses (both Talley Farms and Talley Vineyards) and I’d like to share just a few of the key contributions of each generation as we head into 2026.
The foundation for Talley Vineyards was laid by my grandfather, Oliver Talley, when he began farming in the Arroyo Grande Valley in 1948. It was during those early years that he and my grandmother, Hazel, established many of the foundational values that continue to serve us to this day: a commitment to hard work; treatment of everyone in our community (employees, vendors, customers, neighbors and friends) with dignity and respect; and a commitment to excellence in farming and in all of our business dealings. To honor his contribution, we named our first vineyard planted in the Edna Valley after my grandfather in 1991. Oliver’s Vineyard Chardonnay became his house wine later in life.
Founding Talley Vineyards was just one of many calculated risks that my parents took between the 1960s and early 2000s when both were active leaders in our family business. From purchasing our first farmland in 1966, planting our iconic Rincon, Rosemary’s and Oliver’s Vineyards between 1982 and 1991, to constructing our wine production facilities between 1991 and 2001; they provided so much of the vision and the commitment to convert the promise of Talley Vineyards into the reality of a thriving business. Though my father passed away in 2006, my mother continues to play a very active role at Talley Farms, and keeps a watchful eye over Rosemary’s Vineyard, which surrounds her house.
I still find it shocking that they appointed me to become General Manager of this fledgling business in 1991 when I was 26 years old. I was blessed to work alongside my wife Johnine and some remarkable employees as we built upon the solid foundation created by the two preceding generations. So many remarkable things have happened during my tenure, from having our wines served at the White House, to being recognized as the top California Chardonnay in the 30th Anniversary Judgment of Paris Tasting, to establishing the Fund for Vineyard and Farm Workers; this has been a time of growth and adaptation as the wine business has evolved. I’m especially proud to be joined by my daughter Elizabeth, along with a great group of younger employees who show up with the passion that it takes to succeed in the wine business in 2026.
This year marks my daughter Elizabeth’s third year with Talley Vineyards and she’s already having a remarkable impact. Elizabeth is the fourth member of our forth generation to join our family business. In her role leading our marketing effort, as well as increasingly being the face of Talley Vineyards, she’s engaging a new audience that appreciates both the authenticity of sustainably produced wines along with the energy of a zillennial who connects with them on TikTok and Instagram. If you don’t already follow us on one of these platforms, you should.
I want to assure you that we have lots of cool ways to connect in 2026 as we travel the country tasting and sharing our wines.
For nearly 80 years the Talley family has farmed on the San Luis Obispo Coast, a tradition that began in 1948 when Oliver Talley founded Talley Farms. Discover Talley Vineyards.
Our signature red wine, the Estate Pinot Noir is crafted from our iconic vineyards on the San Luis Obispo Coast. The inaugural 1986 vintage was the first Pinot Noir that demonstrated the world class potential of the variety in the area. The 2023 season began with a wet winter and saturated soil conditions due to a series of atmospheric river systems that brought 49 1/2 inches of rain to the Arroyo Grande Valley, more than double the long-term average. Yields were abundant and the wines express charm and approachability.
Technical Information
Alcohol: 13.5%
Acid: 0.54g/100ml
pH: 3.65
Soil Type: Calcareous clays and shaly loam
Production: 4397 cases
Suggested Retail Price: $46
Vineyard Breakdown: 82% Rincon, 10% Rosemarys, 8% Stone Corral
Winemaking
SIP certified sustainably grown grapes were hand harvested at night, 85% destemmed and 15% whole cluster pressed and fermented in small open top bins with native yeast. The wine was aged in 23% new French Oak barrels for 14 months before bottling without fining or filtration. This wine is vegan.
Tasting Notes & Food Pairings
Aromas of bing cherry, cardamon, resin and strawberry lead to flavors of cranberry, flint, forest floor and rich raspberry. The finish is vibrant. Try this wine with wild Pacific salmon or a wild mushroom and lentil ragout.
Scores: 93 points / Decanter – 92 points / Vinous
The History of the Estate Pinot Noir from Brian Talley- The early years of Pinot Noir in the San Luis Obispo Coast region were generally marked by failure. Even though there were more consistently successful examples to our south in Santa Barbara County, most notably with the Sanford and Benedict Vineyard in the Sta. Rita Hills, Pinot Noir didn’t fare as well in the Edna Valley.
As my dad began thinking about what clonal selections to plant, he traveled to UC Davis and had the opportunity to taste various clones. He fell in love with a selection identified in California as UCD Clone 2A, which was a selection from Wadenswil Switzerland originally brought to California in 1952. The combination of this superior clone, careful farming with moderate yields, and the distinctive shale and calcareous soils of the Arroyo Grande Valley, yielded Pinot Noir that started attracting attention. Our first vintage in 1986 was the best wine we made that year. Robert Parker tasted 1988 Estate Pinot Noir, and wrote a nice review. Frank Prial wrote glowing reviews of the 1990 and 1994 Pinot Noirs in the New York Times. Ernest Gallo even showed up one day.
Our approach to making Pinot Noir, shaped by a trip to Burgundy in 1994, has remained consistent. The grapes are hand harvested at night, mostly destemmed, fermented with native yeast, and aged for 15-16 months in French Oak barrels. It is generally bottled without fining or filtration.
During the 30 years that we have produced the Estate Pinot Noir, our farming approach has evolved. We’ve moved from our original 12 foot California sprawl plantings, wide enough to drive a D4 Caterpillar down the centers, to meticulously trellised 6 foot rows where every shoot and cluster is perfectly trained. What hasn’t changed is the distinctive savory edge and energy that makes these wines so unique. It pairs really well with our local wild salmon.
Looking for a vineyard wedding venue on California’s Central Coast? Talley Vineyards offers a breathtaking setting for weddings and wedding weekend celebrations, from rehearsal dinners and welcome parties to ceremonies and receptions under the open sky. Nestled among rolling hills and estate vineyards, our family-owned winery blends natural beauty, thoughtful hospitality, and acclaimed estate wines to create an unforgettable backdrop for celebrating with the people you love most.
A Vineyard Setting Made for Celebration
Set among rolling hills and estate vineyards, Talley Vineyards offers a serene backdrop that feels both elevated and inviting. Our outdoor Members Lounge is designed for connection — golden hour conversations, clinking glasses, and easygoing moments that feel natural. Located just 20 minutes from San Luis Obispo and Pismo Beach, we offer the charm of wine country with the convenience your guests will appreciate.
If it’s part of your love story, we’re happy to help bring it to life.
What We Offer:
Customizable Experiences — From casual cocktail-style receptions to seated dinners
Flexible Use of Space
Exclusive Use of Our Tasting Room
Up to 120 Guests
Highly Acclaimed Estate Wines at a variety of price points
Freedom to Bring Your Favorite Caterer — You’re free to choose your own food vendor, local taco truck, wood-fired pizza, or elegant passed hors d’oeuvres, it’s totally up to you. No required caterers or preset menus.
Talley Vineyards is more than a backdrop. We’re a fourth-generation family farm rooted in stewardship, hospitality, and genuine connection to place. We believe the best wedding moments happen when great wine, beautiful surroundings, and meaningful company come together naturally. Our team works closely with you to create a celebration that feels personal, relaxed, and memorable — the kind of night your guests talk about long after the weekend ends.
Ready to Start Planning?
We can’t wait to help bring your special weekend to life. To get started just send us an email at info@talleyvineyards.com
Looking for something a little different? We still want to hear from you!
This season, we invite you to gather around with family and friends and enjoy wines meant for sharing. From crisp whites and festive sparkling wines to comforting reds, each bottle is thoughtfully chosen to make your holiday moments more meaningful.
CORPORATE ORDERS – Why Choose Us? Show appreciation, celebrate milestones, or thank clients and employees with our personalized wine gift solutions. Get in touch HERE to start planning your corporate wine gifts today! Specialty pricing on volume orders available!
YOUR CUSTOMIZABLE VENUE – Celebrate the Holidays in Wine Country! Looking for the perfect backdrop for your holiday celebration, corporate gathering, or milestone event? Talley Vineyards offers a one-of-a-kind venue in the heart of San Luis Obispo Coast wine country, ideal for any kind of special occasion. SEE MORE
ONE STOP SHOP – For everyone on your list! Whether you’re gathering around the table, hosting a cozy family night, or searching for the ideal gift, our curated collection offers something for everyone. Plus, with our personal shopping option HERE, you can work directly with Mariah, Director of Hospitality to find the ideal bottles for everyone on your list, including yourself!
Most Wonderful Wine of the Year
Our highest-acclaimed wines bundled together for a gift that truly impresses. The perfect choice for your boss, clients, or longtime friends you want to treat to something extraordinary.
Pairs well with: Truffle mushroom risotto and roasted rack of lamb.
A fresh lineup guaranteed to please those looking for a little bit of California at Christmas. Ideal for gatherings, parties, or the family member who loves a variety.
Pairs well with: Soft cheeses, citrus-marinated olives, or smoked salmon.
Some gifts can’t be rushed. This exclusive set features hand-selected library wines, aged in our cellar until just the right moment. We’ve done the waiting for you, so all you need to do is uncork and enjoy.
Pairs well with: Milestone celebrations and an aged cheese plate.
For the one who always brings the sparkle. One bottle for Thanksgiving, one for Christmas, and one for New Year’s — the only problem is deciding if three bottles of bubbles will really be enough for the whole season.
Pairs well with: Toasts, turkey, twinkling lights, and midnight countdowns.
This season, our holiday shop has something for everyone on your list. We’re offering a special on all magnums (perfect for sharing and large celebrations), along with our brand-new half bottles, just the right size for two glasses or a little stocking stuffer. Whatever size, each bottle has a bit of our table here on the San Luis Obispo Coast to yours.
ALL MAGNUMS 15% OFF!
2023 Estate Chardonnay
2023 Estate Pinot Noir
2022 Oliver’s Chardonnay
2022 Stone Corral Pinot Noir
2022 Rincon Chardonnay
2022 Rincon Pinot Noir
2022 Rosemary’s Chardonnay
2023 Rosemary’s Pinot Noir
The Adobe of 2021
The White Quarter Zip
This Talley Vineyards x Straight Down White Quarter Zip is made for SLO Coast’s cool evenings. With its relaxed, easy fit and Talley Vineyards stitched on the arm, it’s perfect for layering when the fog drifts in or you’re hanging out with friends on the patio. Lightweight, breathable, and just the right amount of cozy, this quarter zip keeps the vibe chill whether you’re at the vineyard or by the coast.
The Black Quarter Zip
The SLO Coast knows how to keep things relaxed, and the Talley Vineyards x Straight Down Black Quarter Zip fits right in. Lightweight but warm, this black pullover is stitched with the Talley logo on the chest. It’s made for those coastal evenings that start with a glass of Chardonnay and as the sun goes down end with chilly air and a glass of Pinot Noir. Easy to layer, easy to wear, and always comfortable.
The Relaxed Fit
Easygoing and effortlessly cool, this cream-colored relaxed fit baseball cap features “Generations in the Making” stitched on the back, a reminder that legacy is built day by day. A favorite of team members Mariah, Vincent, Carrie, Kate, Izzi, Emma, Beth Ann, Rosemary, and Elizabeth.
The Trucker
A nod to the classic green trucker hats worn at Talley Farms for decades, this olive-toned cap echoes the color of the olive trees that line the path to our tasting room. A favorite of team members Eric, Brian, Juls, Brooke, Emily, Peggy, Christina, Franco and Evelyn.
Our California Table Cookbook
I love to cook and I wrote Our California Table to celebrate our unique history as farmers and winegrowers as well as the special character of our region. I hope you enjoy preparing the dishes as much I enjoy sharing the recipes. – Brian Talley
Black Talley Corkscrew
Trust us — we open a lot of wine, and this corkscrew is our absolute favorite. This two-step corkscrew makes opening a bottle seamless and easy, every time. Sleek, durable, and now featuring the Talley logo, it’s the perfect tool for any wine lover’s collection.
Don’t see exactly what you are looking for? Reach out to us! Whether it is a specific vintage of something or a special experience, we are happy to work with you to bring your holiday list to life!
The 2025 harvest at Talley Vineyards began August 25 with a small pick from West Rincon Block 5, one of the best sections of that vineyard, and the first block harvested for the second year in a row. This was 8 days before our start in 2024 and almost a month earlier than the historically late start of 2023. Yields are higher than the very small 2024 harvest but nowhere near the large harvest of 2023, and I think we will finish at just below average for both Chardonnay and Pinot Noir. As of September 12, we had harvested nearly 50 tons of Pinot Noir and 20 of Chardonnay, or about 81% more than last year.
The 2025 growing season has been spectacular with cool weather persisting throughout the summer and a couple of very minor heatwaves that were short in duration with mild high temperatures. Rainfall in the Arroyo Grande Valley was just over 15 inches for the year or about 83% of the long term average. All of the fruit we’ve harvested has been clean and free of botrytis and mildew, two of our greatest challenges in the San Luis Obispo Coast in cool, wet years. Fermentations have been clean and uneventful and our first press loads of Pinot Noir show tremendous potential with beautiful fragrance and concentration. Based on everything I’ve seen so far, I have high hopes for the 2025 vintage!
Watch A Day in the Life of Harvest
Pinot Noir Edition
Watch a brief “day in the life” video of how we make our Pinot Noirs! From hand harvesting at night to hand sorting, daily punch downs, and gentle pressing, this video shows the whole process.
Not quite ready for Summer to end and Fall to begin, the nights are cooling down, yet we’re not quite ready for pumpkin-spiced everything. Whether you’re holding on to sunshine with Rosé and Grüner or easing into cozy mode with Chardonnay, Grenache, and Syrah, we’ve got the perfect bottles (and the perfect deal) to match the season in-between.
DEALS END SEPT. 30TH OR WHILE INVENTORY LASTS!
2024 Rosé of Grenache
Go-to wine for pool days and patio hangs
2024 Chardonnade
Not quite Chardonnay. Not quite lemonade.
2024 Grüner Veltliner
Sunshine in a bottle.
2022 Rincon Chardonnay
Legacy in a glass, a crisp, 96 point Chardonnay.
2023 Grenache
Light in color, big on flavor, easily chillable.
2022 Syrah
Bold, spicy, and your BBQ’s best friend.
Recipe | Grass-fed Burgers and Don’s Legacy Blend
Recipe | Grass-fed Burgers and Don’s Legacy Blend
Recipe from Grant Talley
As the 39th harvest season kicks off at Talley Vineyards, the energy around our farm is electric. Warm SLOcal days stretch into golden evenings, and the trucks and tractors filled with bell peppers and grapes are whizzing about. While harvest has always been at the heart of our story, this year brings something new to the table—literally. Grant Talley, part of the fourth generation of our family business, has expanded the Talley legacy into ranching by raising cattle on the open spaces around Talley Farms.
Grant is deeply rooted in California’s agricultural heritage, with his family farming here since the 1940s. His vision is simple but powerful: provide grass-fed and finished beef along the California coast, raised with respect for both the livestock and the land. By integrating cattle into the open pastures surrounding the farm, Grant is not only stewarding the landscape but also providing high-quality, sustainable beef for families across California.
This Labor Day, we’re pairing one of Grant’s favorite offerings — his grass-fed ground beef — with a recipe that’s as indulgent as it is approachable: Mushroom & Gruyère Burgers with Caramelized Onions. Juicy, earthy, and layered with flavor, it’s a perfect match for a glass of Don’s Legacy Blend or Pinot Noir.
Your Customizable Venue on California’s Central Coast
Looking for the perfect backdrop for your next celebration, corporate gathering, or milestone event? Talley Vineyards offers a one-of-a-kind venue nestled in the heart of the San Luis Obispo Coast wine country, ideal for hosting everything from rehearsal dinners and birthday parties to corporate retreats and private wine tastings.
A Scenic Setting for Every Occasion
Surrounded by rolling hills and estate vineyards, Talley Vineyards provides a serene and unforgettable setting for your event. Our outdoor Members Lounge is designed to feel both elevated and relaxed — ideal for sunset dinners, casual receptions, and everything in between.
Located just 20 minutes from San Luis Obispo and Pismo Beach, our venue offers the peaceful charm of wine country with the convenience of easy access. Whether you’re a local planning an intimate gathering or a visitor seeking a memorable destination, we’re here to make your experience seamless.
What We Offer:
Customizable Experiences — From casual cocktail-style receptions to seated dinners
Flexible Use of Space — Ideal for wedding welcome parties, rehearsal dinners, team-building retreats, milestone birthdays, and more
Exclusive Use of Our Members Lounge — Available from 5–7 PM or 6–8 PM
Up to 60 Guests
Highly Acclaimed Estate Wines at a variety of price points
Freedom to Bring Your Favorite Caterer — You’re free to choose your own food vendor, local taco truck, wood-fired pizza, or elegant passed hors d’oeuvres, it’s totally up to you. No required caterers or preset menus.
Member Discounts Apply
A Venue with Heart
At Talley Vineyards, we believe that memorable experiences come from a deep connection to the land, great wine, and meaningful hospitality. That’s why we work with you to create an event that reflects your style, needs, and vision.
Ready to Start Planning?
We can’t wait to help bring your private event to life. To get started just send us an email at info@talleyvineyards.com
Looking for something a little different? We still want to hear from you!
Recipe | How to Pair Pizza with Wine
Recipe | How to Pair Pizza with Wine
Recipes from Our California Table by Brian Talley
What Grows Together Goes Together
Each year, just before harvest kicks off, we host a poolside pizza party with our production team to set the tone for the season ahead. This year, for our Staff Kickoff party we had the whole tasting room team come to celebrate our new fall releases and taste through the lineup with our winemaking team and learn about the wines we are going to share with all our members. This was an excellent opportunity to try all the wines and find out which wines pair best with which pizzas.
We tried a lot of combinations (it’s research, we promise), but two pairings quickly became favorites. First up: our Chardonnays paired with a pizza layered in shaved beets, squash blossoms, goat cheese, and a swirl of pesto. All of these ingredients are can be pulled straight from our Talley Farms Box. This pairing is about place. Our Chardonnays are bright, textured, and full of energy, with notes ranging from Lemon and Oyster Shell to yellow apple, jasmine, and mascarpone. That balance of orchard fruit, citrus, and coastal minerality lifts the earthiness of the beets, softens the tang of the goat cheese, and comes together in one juicy, farm-fresh bite.
And then there’s Pinot Noir and peppers. As my dad is a lifelong pepper grower, he’s always has a variation of this pizza (during pepper season). The sweetness and gentle spice of roasted bell peppers highlight the layered fruit and foresty notes in our estate-grown Pinot Noirs. Add mushrooms for an earthy edge or pepperoni for a little salt and sizzle. Our Pinots are known for their delicate and floral notes of berry, cherry, blood orange, and forest floor. You’ll find red fruits and spice, violets and pine, a little flint, and a lot of elegance, perfect for a fresh out of the oven pizza.
Pizza night has a bit of everything we value: great ingredients, estate-grown wines, and the people who bring it all together. If you’re looking for the perfect pairing at home, start with what’s in season and luckily our wines never go out of season.
Peppers Pizza with Pinot Noir
Ingredients:
1 cup mixed bell peppers (red, green, yellow) sliced into 1/2 inch strips
Sauté peppers in 1 teaspoon olive oil with pinch of salt until they just begin to soften.
Drizzle olive oil on the crust, then add pepper flakes. Add mixed cheese and sautéd peppers. Finish with marjoram or oregano and thyme.
Shaved Beets, Squash Blossomsand Chardonnay
Ingredients:
1/2 medium-size red beet
1/4 cup pesto
2-4 squash blossoms
3 ounces goat cheese
Pinch of kosher salt
Olive oil
Instructions:
Peel beet and boil it for about 10 minutes, until slightly softened. Slice thin with a mandoline.
Spread pesto over pizza dough, leaving about 1/2 inch around the perimeter. Arrange beet slices over pesto, followed by squash blossoms, then goat cheese. Add salt and drizzle with olive oil.
Johnine and I established The Fund for Vineyard and Farm Workers in 2004 for a couple of reasons. First, our friend Archie McLaren of the Central Coast Wine Classic (at the time, one of the largest charity wine auctions in the United States) had developed a program of philanthropy to support various local charities in San Luis Obispo and Santa Barbara Counties. I thought it would be a good idea to start directing some of that money to farm workers because they are the people who make the wine industry, and indeed all of agriculture in our region possible. As we looked into it, we learned that there was no charity that focused on our local farm worker community.
Second, with a strong interest in philanthropy and community service, Johnine was serving on the Board of Directors for the Community Foundation of San Luis Obispo County. We agreed that this would be a way to merge our interests in philanthropy and in supporting the farm worker community. As we considered the issues and challenges of establishing a non-profit, we agreed that it would be easier and better for us to do this under the Community Foundation umbrella. Our goal when we started was to create an endowment with a balance of $1 million that would exist in perpetuity.
The Fund for Vineyard and Farm Workers now has a balance of more than $1.2 million and is held by the Community Foundation San Luis Obispo County. While our main focus has been to provide grants to 501(c)3 non-profit organizations that support the farm worker community, we’ve recently added a scholarship for the children of farm workers. Scholars have attended Cuesta College, Cal Poly and UC Berkeley. Past grant recipients have included the Noor Clinic, Clinica de Tolosa, Raising a Reader, the Children’s Health Initiative, the South County Boys and Girls Club, and the San Luis Obispo County Literacy Council. By the end of the year, total grants will exceed $300,000.
Johnine and I are proud of the impact that the Fund for Vineyard and Farm workers has had in our community and appreciate the broad based support we’ve enjoyed since we began this initiative back in 2004.
At Talley Vineyards, we’ve always let our wines speak for themselves—grounded in place, crafted with care, and inspired by the legacy of four generations of family farming. Over the years, we’ve been honored to receive recognition from some of the most respected voices in the wine world. From being named a Top 100 wineries in the world by Wine & SpiritsMagazine, to winning the 30th Anniversary Judgment of Paris with our Rosemary’s Chardonnay, and having our estate vineyards described as “Grand Cru vineyards of California,” by Wine Enthusiast we’re proud to represent the San Luis Obispo Coast on the global stage. Known for producing some of the most age-worthy Chardonnays and Pinot Noirs in California, our wines continue to reflect the depth, balance, and character that make this region so special.
We will continue to update this space with recent mentions, accolades, and stories celebrating the work we do in the vineyard and the cellar and the people who help share it with the world.
2023 Estate Chardonnay
“An unctuous and delicious Chardonnay blended across six of the estate vineyards, but the preponderance of which comes from the top sites, Oliver’s and Rosemary’s. Airy and bright on the nose with ocean air and lemon verbena. The palate shows sweet, intense Meyer lemon pulp, salted lemon wedge and a brilliant finish of lemon verbena and sea salt.”
“A Quintessential Avocado Toast from California’s Central Coast”
The San Luis Obispo Coast is unique in the respect that both avocados and Chardonnay thrive in our cool coastal climate. There is almost no other place on earth where this is the case. Wine Enthusiast Magazine is promoting this wonderful pairing with a feature on Elizabeth’s signature avocado toast to be published in the June/July issue.
“Brian Talley and his family have been growing orchard fruits and vegetables, commercially, on their ranches in coastal California for generations. The minute I learned that, I knew they had farmers’ hearts and minds. They were close to the land they lived on. They wrote a cookbook about the foods they grew. They were the real deal. And their 2022 Pinot Noir is the real deal, too. Juicy and delicious, it should rightfully cost more than it does. The crunchy-cool flavors are pure and vivid, and spliced through with notes of cranberry, cherry, herbs, exotic spices, and a fantastic savory-ness. It’s an elegant, long, satisfying Pinot. Perfect (transformative) for an evening after a long day at work.”
Hosted at the Talley Estate, this annual release event is an opportunity to sample The Adobe of 2022 along with beautiful passed appetizers and a true farm to table BBQ.
Limited quantities of tickets are available for this intimate event.
The Adobe Trio of 2022 purchased during the presale window will be available for pick-up at The Adobe BBQ. If not attending The BBQ, Trios will ship or be available for pick-up at the tasting room on November 1, 2025.
Member discounts will apply to purchases of The Adobe Presale Pairing or BBQ. Please sign in to your member account at checkout.
Additional information and reminders will be sent via email after purchase.
For more information about the event or your purchase, contact our hospitality team at (805) 489-0446.
Please note: This is a 21+ event. No outside food, alcohol, or pets allowed.
The Adobe Release of 2024
The Adobe BBQ of 2024 was a stunning evening with a bunch of friends, great wines and a beautiful farm to table BBQ.
The Adobe Release of 2023
Take a look back at snapshots from The Adobe Release of 2023. The magical evening was filled with your favorite faces from the winery, great food and superior sips.
The Adobe Release of 2022
Celebrate Mom with Talley
Celebrate Mom with Talley
With a varieties of options we have something she is sure to love!
JAM for MAMA
DATE: SATURDAY, MAY 10
This one’s for the moms, the foodies, the creative souls—or anyone who loves a good jam session (pun intended). Join us for a sweet and savory morning with Christiana from Christiana in the Kitchen as she guides you through a live demo from her Botanical Jam Cookbook, featuring local strawberries and rosemary. You’ll sip on our hand-picked Mother’s Day wine, nibble on scones with fresh jam, and leave with a cookbook, a jar of preserves, and hopefully a new skill. Seats are limited, and this one will sell out!
Lounge & Listen is back at the Adobe with a rotating lineup of local musicians (including a musical mama to kick things off on Mother’s Day). It’s open to all—families, pups, and picnickers included.
Bring your favorite snacks, grab a bottle, and find your favorite spot. Music, wine, and good company under the SLO coast sky—what more do you need?
No reservation needed! Complimentary with your bottle of wine.
East Rincon Block 2 is a very special vineyard block to me. It’s the oldest block that we farm, planted by my father in 1984, the year I graduated from high school. It’s also the closest vineyard block to the winery and my office, so I get to see these vines every day. Finally, it makes some of the very best Pinot Noir that we grow.
Bud break occurred 3 weeks ago, in early March. I love to see the very uniform shoot growth, a harbinger of excellent quality for the coming harvest. We’ve made a pass through the vineyard with the flail mower to mow the grass and chop the canes left after pruning, as well as the weed knife to control weeds in the vine row. The next step will be shoot thinning, when our ladies crew will remove suckers and weak shoots to promote vine growth to support the 2025 crop, which will mark 41 years since these vines were planted.
After the historically small 2024 crop, my expectation is that our crop this year will be a bit more generous, and my ambition, just like every year, is to produce the best wine we’ve ever made from these vines.
– Brian Talley
This April, we’re celebrating the story and significance of the Rincon Vineyard—with a special focus in our tasting room. Our Rincon Collection | Legacy Tasting offers guests a rare chance to experience the full range of wines sourced exclusively from this legendary site, including our newest releases of Rosé, Rincon Chardonnay, Rincon Pinot Noir, Grenache, Syrah, and Don’s Blend.
It’s a lineup that speaks to the depth and diversity of this vineyard—and a glimpse into what makes it truly Grand Cru–worthy.
This limited-time flight is available through the end of April and leads up to the Rincon Vineyard Lunch on May 3, where we’ll celebrate the land, the season, and the wines that began right here. Join us at the table among the vines and experience Rincon where it all began.
The Secret Spot Wine Club Dinner celebrates our sense of place with an unforgettable dining experience for our members. Each year we will explore the beauty of the Central Coast by choosing a different and unique location featuring local fare and Talley wines.
Date: Saturday, June 7
Location: The Talley Family’s Home!
SOLD OUT!
ADDITIONAL DETAILS:
Limited quantities of tickets are available for this intimate event.
Additional information and reminders will be sent via email after purchase.
For more information about the event or your purchase, contact our hospitality team at (805) 489-0446.
The Secret Spots of Years Past
Homecoming – 90’s Country
Homecoming 2025: A 90s Country Throwback
Dust off your boots and break out the denim—our annual Homecoming party is back, and this year we’re taking you on a trip down memory lane with a 90s Country theme! Get ready for a day filled with great wine, nostalgic tunes, and all the honky-tonk vibes you can handle.
Don’t have the right “attire” for this theme? Not to worry! We have “The Boutique at the Madonna Inn” coming out to sell all the fringe, hats and western apparel you need to feel and look the part!
We’re bringing the dance floor to the vineyard with line dancing, square dancing, and, hey, if you want to dance in a circle, we can dig that too!
Grab a glass and sing along to your favorite 90s hits, enjoy a flight of five estate-grown wines, and savor a hearty catered lunch. This event sold out last year, so don’t miss your chance to boot-scoot your way back to Talley!
Date: July 12, 2025
Time: 2:00pm – 5:00pm
Location: Talley Vineyards
Homecoming Tickets
Pre-sale tickets available through July 1
Single tickets for the event. Early bird pricing ends July 1.
Please note: This is a 21+ event. No outside food, alcohol, or pets allowed.
The Homecoming of 2024
Celebrating 40 Years of Talley
Talley Vineyards: Generations in the Making
The story of Talley Vineyards began when my grandfather, Oliver Talley, began growing specialty vegetables in the Arroyo Grande Valley in 1948. In 1982, his son and my father, Don Talley, planted wine grapes on a rolling hillside parcel unsuitable for vegetable farming. Four years later, in 1986, he and my mother Rosemary founded Talley Vineyards.
Talley Vineyards is located in the San Luis Obispo Coast American Viticultural Area (AVA) which is recognized as the coolest AVA in the state of California due to its direct proximity to the cold Pacific Ocean. Within the San Luis Obispo Coast, there are two smaller AVAs, the Arroyo Grande Valley and the Edna Valley, and our family owns vineyards and farms in both valleys. The cool climate of the area, coupled with calcareous clay and shaly loam soils, makes it ideally suited to grow Chardonnay and Pinot Noir, Talley Vineyards’ specialties.
Since the founding of Talley Vineyards, the goal has always been to produce estate grown wines that capture the unique character of the vineyards we farm. There are now a total of seven vineyards owned and farmed by my family: West Rincon, East Rincon, Rosemary’s, Monte Sereno and Las Ventanas in the Arroyo Grande Valley as well as Oliver’s and Stone Corral in the Edna Valley. The signature bottlings of Estate Chardonnay and Pinot Noir, which date to the inaugural 1986 vintage, blend these vineyards together to produce wines meant to capture the essence of the larger San Luis Obispo Coast region: energetic citrus infused Chardonnay and savory, ethereal Pinot Noir. In addition, single vineyard bottlings are produced from most of our vineyards, and these are meant to reflect the distinctive character of each site.
Optimum quality and long-term sustainability are the two principles that guide our winegrowing decisions. I work with Eric Johnson, our Director of Viticulture and Winemaking, to continually strive to improve fruit quality while ensuring that vineyard practices work in harmony with the natural conditions of each vineyard site. Certified sustainable practices are employed in the vineyard: grapes are gently hand harvested at night and no herbicides are used.Classical winemaking techniques are gentle and noninterventionist. Native yeasts are employed in fermentation, all Chardonnay is barrel fermented and completes malolactic fermentation, while Pinot Noir is fermented in small open top fermenters and punched down by hand. The wines are gently bottled, generally without fining or filtration. All Talley Vineyards wines are certified sustainably produced and all are vegan.
Talley Farms and Talley Vineyards continue to evolve. There are now four members of the fourth generation of Talleys involved in the family farming and winery operation, which has grown to include more than 30 commodities and 6 wine varieties. Our fruits, vegetables and wines are shipped all over the United States and exported to more than eight countries. We are proud to share the bounty of the San Luis Obispo Coast with anyone who appreciates the authenticity and commitment to excellence that is the result of our four-generation family farming legacy in this very special region.
Gather with friends in the heart of our enchanting barrel room for our annual fundraiser, The Pinot-Cioppino Dinner—a beloved tradition that brings together great food, wine, and community for a meaningful cause, the Marianne Talley Foundation. The Marianne Talley Foundation is a nonprofit 501(c)3 organization that honors the legacy of Brian’s sister Marianne and funds scholarships for Arroyo Grande High School students.
Enjoy homemade Cioppino prepared by longtime friends using the freshest local seafood, paired with bottles of our favorite Pinot Noirs. For dessert, savor Rosemary Talley’s famous cheesecake—a labor of love that takes three days to create.
The warm glow of lights, the cool ambiance of the barrel room, and the fragrant aroma of French oak barrels surrounding our next vintage make this evening truly magical.
Seating is limited, and this special dinner is always a highlight of the year. Don’t miss your chance to experience it. Reserve your spot today to make timeless memories and a difference in the community.
Tickets
Ticket includes a cheese, crudité and charcuterie appetizer course; salad course, cioppino with crusty bread and cheesecake, all paired with Talley Vineyards wines. $160 of the ticket price is tax-deductible.
Celebrating Marianne’s life with community collaboration.
The Marianne Talley Foundation was established after my sister, Marianne, died suddenly of a heart arrythmia on May 18, 1993. Marianne was an avid athlete who won several league titles in swimming, was a member of the USC swim team and completed the famed Ironman Triathlon in Hawaii the year before she passed away. As my family considered the best way to honor her legacy, we made the decision to establish the non-profit Marianne Talley Foundation to fund scholarships for Arroyo Grande High School students. – Brian Talley
The Pinot Cioppino of years past
Take a look back at snapshots from The Pinot Cioppino dinners over the years. We have been hosting this event for over 25 years and are so proud to have been able to award $460,000 to 75 individuals.
Fall on the San Luis Obispo Coast
Autumn Abundance
Autumn is the season of abundance in our farming operation. Over the past 76 years, since my grandfather started Talley Farms in 1948, that abundance has expanded immensely in both scale and diversity. This fall we harvested more than a dozen different kinds of vegetables, six varieties of wine grapes, as well as lemons, avocados and three kinds of berries. It’s fulfilling for everyone who works here to see all of their hard work pay off.
The 2024 wine grape harvest, our 38th since the founding of Talley Vineyards in 1986, was small, and quality appears to be exceptional. An ideal growing season was capped with perfect weather during the crucial periods of ripening and harvest. Pinot Noir production was about 30% below average and Chardonnay was down about 20%. Fermentations have filled the cellar with gorgeous aromas of baked brioche and framboise, and, most importantly, have been clean and uneventful. I have high hopes for the 2024 vintage. Most of the other crops that we grow have been both high in quality and production, which puts a smile on all of our faces.
Over the next few weeks, we will turn our attention to bottling the majority of wines that we produced in 2023, and I look forward to sharing these charming wines with you in early 2025.
The 2024 harvest at Talley Vineyards began on September 3 with a small pick from West Rincon Block 5, one of the best sections of that vineyard. This was 2 weeks earlier than our start in 2023 and one day later than we picked the same section in 2022. On September 4, we picked Rosemary’s Block 7, the original planting of Pinot Noir in Rosemary’s Vineyard, which my father planted in 1987. We made the strategic decision to harvest this block just before a heat wave which started the next day and persisted through September 11, when things cooled dramatically. So far, yields are running at between about ½ and 2/3 of normal and quality looks great. In many respects, it reminds me of the very successful 2022 vintage, which also saw low yields.
Overall, this has been an excellent growing season with cool weather persisting throughout the summer, until our September heatwave. We were generally unaffected by the major heatwaves that impacted most of the United States in July and August. We received just about 23 inches of rain this season, which is just above our annual average of 20 inches per year. This was the second year in a row of above average rainfall, and it really benefited the vines.
People often ask what explains yields that are above or below average. I attribute our low yields this year to a couple of factors. First, we had historically high yields in 2023, and in my experience, grapevines are somewhat alternate bearing, meaning that a high yield year is often followed by a lower yielding vintage. In addition, much of the potential crop for the year is dictated by the weather conditions during the spring and early summer of the previous year when a process called bud differentiation occurs. If you recall, 2023 was a historically wet year with about 50 inches of rain (more than double our average rainfall in the Arroyo Grande Valley) and we experienced consistently cloudy conditions during the spring and early summer.
A challenge this year has been intermittent power outages (almost daily from mid August through mid September) due to a combination of PG&E’s extremely sensitive equipment settings to mitigate wildfire risk and some aging and damaged wires in a very remote area to our east. PG&E appears to have resolved the issue and we’ve experienced less frequent outages since mid September.
The unseasonably cool weather we’ve experienced through most of September has resulted in intermittent harvest as we wait for sugars to increase and flavors to develop. This is a common occurrence and one of the reasons that the San Luis Obispo Coast experiences one of the longest harvest seasons of any winegrowing region in the world. Hot weather is predicted starting tomorrow (October 1) and I anticipate that this will dramatically increase the pace of harvest. As with most years, the vast majority of Chardonnay will be harvested in the month of October.
Join Our Crush Crew!
For the first time, we’re excited to share a little harvest tradition with you. For over 30 years, we’ve been creating custom crush crew t-shirts for our team. Each year, the theme naturally comes to us — from “Be Happy, Drink Chardonnay” and “Make Wine, Not War” to “2020 – Wines to Remember from a Year to Forget” and “The Year of the Wasp,” finally arriving at the year of “Banger Clusters.”
This year, we’ve been embracing the perfect pairing of wine and music. We sang “Lavender Haze” at the Secret Spot Dinner at the Lavender Farm, danced to the Molly Ringwald Project in our vintage band tees at Homecoming 1984, and enjoyed picnics with live music for the Adobe Encores. So, it only made sense for our t-shirt this year to be a Talley Vineyards Crush Crew Band Tee!
Celebrate the End of Summer at The Adobe with Music, Wine, and a Nod to Our Heritage!
Starting September 15th, join us on Sundays for an afternoon of live music and wine at the historic Rincon Adobe, built in the 1860s, which stands as the symbol of our estate and the heart of Talley Vineyards.
Bring your own picnic and seating, or share a table with new friends as we enjoy our beautiful SLO Coast summer that stretches all the way to October. We’ll reveal the “Wine of the Week” every Monday so you can plan the perfect pairing for your picnic.
These events are leading up to our grand finale—the Adobe BBQ on October 19th, our signature fall event where we’ll be releasing the highly anticipated Adobe Pinot Noir. For more info on the Adobe BBQ and to purchase the Adobe Trio CLICK HERE.
No reservations needed—just come, unwind, and savor these sunny days. This event is complimentary with your purchase of a bottle of wine. First come, first serve. We can’t wait to celebrate with you!
Featured Artists & Upcoming Dates
Soul Fyah
September 15, 2024 Special Wine Deal: 2023 Vortex Vibe: Groovy Reggae
Justin Christian
September 22, 2024 Special Wine Deal: 2023 Rosé Vibe: Pop, Rock, Country & Folk
Tom Bethke
September 29, 2024 Special Wine Deal: 2023 PRIDE Vibe: Acoustic Guitar Covers
Ben and Danny
October 6, 2024 Special Wine Deal: 2023 Grüner Veltliner Vibe: Lively Radio Covers
Dorian Michael & Dan Fredman
October 13, 2024 Special Wine Deal: 2022 Grenache Vibe: Contemporary Traditional
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Recipe | Grilled Salmon with Leeks and Portobello Mushrooms
Recipe | Grilled Salmon with Leeks and Portobello Mushrooms
Recipe from Our California Table by Brian Talley
Fresh wild salmon is one of the true treasures of the Pacific. When the salmon are running in our coastal waters, I love to get the call from friends who fish and want to trade salmon for wine. The portabello mushrooms come from a mushroom farm I can see from my house. The soy sauce and brown sugar marinade in this dish results in a caramelized sweet and salty char that pairs nicely with Pinot Noir. If you have the time, this dish is even better prepared over an oak- wood fire, so that the components of smoke, earth, and sea combine in a soulful mélange.
Serves 4
Prep time: 60 minutes
Ingredients:
1 1/2 pounds wild salmon fillets, skin on
1 cup soy sauce
¼ cup brown sugar
Kosher salt
Pepper to taste
4 tablespoons olive oil
1 tablespoons balsamic vinegar
1 cup leeks, white part only, sliced in half lengthwise
12 ounces portobello mushrooms
2 tablespoons fresh herbs—a mix of basil, marjoram, parsley
Instructions:
Place salmon fillets in a flat dish. Prepare a marinade by mixing soy sauce, brown sugar, and 1 tablespoon of the olive oil. Marinate the fish for 45 minutes.
Toss portobello mushrooms and leeks with remaining olive oil and balsamic vinegar, then grill the vegetables, starting the mushrooms grill side down. Turn over and grill until liquid pools in the mushrooms, about 10 minutes total time. Chop mushrooms and leeks into pieces, and season to taste with salt and pepper. Keep warm.
Meanwhile, remove salmon from marinade, and season to taste with salt and pepper. Grill salmon skin side up for about 4 minutes until nice grill marks form. Turn over and grill for another 4-6 minutes skin side down for another 4 to 6 minutes. Check for doneness. The salmon should be juicy and not dry.
Place salmon fillets over the top of the leek-and-mushroom mixture. Sprinkle with fresh herbs, and drizzle with olive oil to taste.
Grilled salmon and Pinot Noir are a perfect match. Enjoy!
Hosted at the Talley Estate, this annual release event is an opportunity to sample The Adobe of 2021 along with beautiful passed appetizers and interactive learning stations.
This year, we’ll host an upscale farm to table BBQ event led by Brian Talley’s good friend Brian Collins, Founder of Ember Restaurant in Arroyo Grande, along with BBQ masters and Talley Vineyards friends Paul Gillaspy and Anthony Cochiolo.
Date: Saturday, October 19
Time: 5:00pm – 8:00pm
Location: Talley Vineyards Estate
Tickets: tickets to The Gala can be acquired in two ways:
The Adobe Presale Pairing
Available August 15, 2024
Guests that purchase The Adobe Trio Presale Pairing will receive two (2) complimentary tickets to the event and 3 bottles of The Adobe of 2021.
Limited quantities of tickets are available for this intimate event.
The Adobe Presale Pairing and the BBQ will be available for purchase beginning August 15, 2024 until sold out.
The Adobe Trio of 2021 purchased during the presale window will be available for pick-up at The Adobe BBQ. If not attending The BBQ, Trios will ship or be available for pick-up at the tasting room on November 1, 2024.
Member discounts will apply to purchases of The Adobe Presale Pairing or BBQ. Please sign in to your member account at checkout.
Additional information and reminders will be sent via email after purchase.
For more information about the event or your purchase, contact our hospitality team at (805) 489-0446.
The Adobe Release of 2024
The Adobe BBQ of 2024 was a stunning evening with a bunch of friends, great wines and a beautiful farm to table BBQ.
The Adobe Release of 2023
Take a look back at snapshots from The Adobe Release of 2023. The magical evening was filled with your favorite faces from the winery, great food and superior sips.
The Adobe Release of 2022
Estate Chardonnay
2023 Estate Chardonnay
SAN LUIS OBISPO COAST
About the vineyards and vintage
The Estate Chardonnay is crafted from our iconic vineyards on the San Luis Obispo Coast. The blend includes Rosemary’s Vineyard, overlooking the Pacific and surrounding Rosemary Talley’s home; Rincon Vineyard, recognized as a California Grand Cru by Wine Enthusiast Magazine; and Oliver’s Vineyard, named after Talley Farms founder, Oliver Talley. The 2023 season began with a wet winter and saturated soil conditions due to a series of atmospheric river systems that brought 49 1/2 inches of rain to the Arroyo Grande Valley, more than double the long-term average. Yields were abundant and the wines express charm and approachability.
Certified sustainably grown grapes were whole cluster pressed and fermented with native yeasts in French Oak barrels, 23% of which were new. The wine aged for 11 months in barrel and 3 months in tank, completed malolactic fermentation and was bottled in December 2024. This wine is vegan.
Tasting Notes & Food Pairings
Aromas of Honeycrisp apple, white peach, melon and pine lead to flavors of Granny Smith apple and wet slate that are fresh and bright. The finish is refreshingly juicy. Pair this wine with lemony risotto with asparagus or Elizabeth’s avocado toast.
The History of the Estate Chardonnay from Brian Talley- this wine dates back to our very first vintage in 1986. Up until that time, my family had focused on growing vegetables, an enterprise started by my grandfather in the Arroyo Grande Valley in 1948. Up until the late 1960s, every piece of land that we farmed we was leased. The first parcel that we purchased in 1966 included a beautiful gently sloping hillside that would later turn out to be a great vineyard site called Rosemary’s Vineyard.
My father was a visionary who aside from running a successful vegetable farm was an accomplished pilot, as well as voracious reader who enjoyed cigars and loved wine. By the late 1970s, he was thinking more carefully about what might grow on some of the hillsides immediately adjacent to our vegetable fields. He began planting the vines in 1982, tried his hand at winemaking in 1984 and 1985 and determined that he needed to hire a winemaker. Steve Rasmussen joined Talley Vineyards in 1986 and would serve as winemaker until 2004. My dad’s vision was to make wines that tasted like the grapes he grew, and he believed that estate grown wines were the ultimate expression of quality as a winegrower. The Chardonnay we made in 1986 was the first produced exclusively from the Arroyo Grande Valley, even though this AVA didn’t exist yet.
I joined the business in 1991, after graduating from UC Berkeley and working in a couple of wineshops along the way. I was given the very special opportunity to lead and develop our wine business from the ground up. I was immediately convinced that our way forward was to produce a more classical style that reflected terroir, or the all-encompassing reflection of place. One of the first things I did was to change the style of our Chardonnay to be made in the classic style of Burgundy, where Chardonnay originated. This means that the wines are whole cluster pressed and fermented in French Oak barrels with native yeast where they complete malolactic fermention and age on the lees for 9 months.
Since Eric Johnson became winemaker in 2010, the Estate Chardonnay has continued to evolve and improve as he has refined our winemaking, and now our viticulture. A notable step forward occurred with the introduction of fruit from Oliver’s Vineyard starting in 2020 after the approval of the San Luis Obispo Coast AVA.
Our Estate Chardonnay is truly the signature of Talley Vineyards. This is a great introduction to what we do and I think is a special reflection of the San Luis Obispo Coast, recognized as the coolest AVA in California due to its proximity to the ocean. The defining characteristics of the wine are fresh citrus aromas and flavors with refreshing energy. It pairs especially well with one of our signature crops, avocados, as well as with local seafood like petrale sole.
We are thrilled to announce that Brian Talley, third-generation farmer, second-generation vintner, and owner of Talley Vineyards and Talley Farms, has been honored as the “2024 San Luis Obispo County Agriculturist of the Year.” The award ceremony, held on July 18th at the renowned Cattlemen and Farmers Day event at the California Mid State Fair, brought together leaders and families from the region’s agricultural communities. Presented by a committee of the San Luis Obispo County Farm Bureau, San Luis Obispo County CattleWomen, and San Luis Obispo County Cattlemen’s Association, this prestigious award recognizes individuals who demonstrate outstanding achievement within the agricultural industry and exemplify a dedication to advancing San Luis Obispo County’s rich farming legacy.
“This recognition reflects the collective passion of our farming community, and it is truly humbling and inspiring to receive this award,” says Brian Talley. “Our success is nurtured by the soil of this extraordinary region and by the unwavering passion of the farmers and viticulturists who have dedicated themselves to elevating San Luis Obispo County as a leader in sustainable agriculture and viticulture.”
Having been involved with Talley Vineyards since its inception in the early 1980s, and serving as its leader for over three decades, Brian has played a pivotal role in shaping the Central Coast wine industry. Under his guidance, Talley Vineyards has established itself as an internationally respected producer of expressive and energetic Chardonnay and Pinot Noirs that showcase the unique character of our estate vineyards. Today, Talley Vineyards farms grapes across 129 acres of vines in seven estate vineyards within the San Luis Obispo Coast AVA. A permanent crew of 15 full-time workers tends to the vineyards year-round, allowing for a deep understanding of each site and the ability to react quickly to the vines’ needs. Our estate-grown wines have garnered significant critical acclaim for their vibrant acidity, elegant complexity, and age-worthy structure. Director of Viticulture and Winemaking Eric Johnson oversees production, using native yeasts and individually fermenting and aging each vineyard block for a total of over 100 wine lot components every year. Many of Talley’s single-vineyard wines are primarily sold direct-to-consumer and at our tasting room in Arroyo Grande, while our Estate Chardonnay and Pinot Noir have broader distribution across the United States and abroad.
Beyond Brian’s contributions to viticulture, he has emerged as a passionate advocate for holistic agricultural practices and community development. He played an instrumental role in establishing the San Luis Obispo Coast AVA in 2022, serving as a unifying force for wineries and vineyards stretching from San Simeon to Nipomo. Brian has also championed farm-to-table initiatives and supported numerous community organizations through the Marianne Talley Foundation. Always with an eye to community, in 2004, the Talley family formed the Fund for Vineyard and Farm Workers as a means of providing grants to nonprofit organizations supporting San Luis Obispo County agricultural workers. Additionally, Brian serves as a current director of AgWest Farm Credit, the agricultural representative on the San Luis Obispo County Zone 3 Flood Control District Advisory Committee, former president of the San Luis Obispo Coast Wine Collective, past treasurer of the San Luis Obispo Coast AVA Committee, co-founder and past chairman of World of Pinot Noir, and a former board member of the San Luis Obispo Chamber of Commerce.
“Brian Talley exemplifies the spirit of innovation and stewardship that defines our agricultural community,” said Paul E. Clark, Executive Director of the San Luis Obispo County Farm Bureau. “His visionary approach to winemaking, coupled with an unwavering commitment to sustainable farming practices and community engagement, has not only elevated Talley Vineyards but has significantly contributed to positioning San Luis Obispo County as a beacon of agricultural excellence on the global stage.”
Cheers to supporting local agriculture!
Photos by Brittany App
Raise a glass with us!
Here’s what we are drinking to celebrate this warm summer weather:
We are thrilled to announce that Brian Talley, third-generation farmer, second-generation vintner, and owner of Talley Vineyards and Talley Farms, has been honored as the “2024 San Luis Obispo County Agriculturist of the Year.” The award ceremony, held on July 18th at the renowned Cattlemen and Farmers Day event at the California Mid State Fair, brought together leaders and families from the region’s agricultural communities. Presented by a committee of the San Luis Obispo County Farm Bureau, San Luis Obispo County CattleWomen, and San Luis Obispo County Cattlemen’s Association, this prestigious award recognizes individuals who demonstrate outstanding achievement within the agricultural industry and exemplify a dedication to advancing San Luis Obispo County’s rich farming legacy.
“This recognition reflects the collective passion of our farming community, and it is truly humbling and inspiring to receive this award,” says Brian Talley. “Our success is nurtured by the soil of this extraordinary region and by the unwavering passion of the farmers and viticulturists who have dedicated themselves to elevating San Luis Obispo County as a leader in sustainable agriculture and viticulture.”
Having been involved with Talley Vineyards since its inception in the early 1980s, and serving as its leader for over three decades, Brian has played a pivotal role in shaping the Central Coast wine industry. Under his guidance, Talley Vineyards has established itself as an internationally respected producer of expressive and energetic Chardonnay and Pinot Noirs that showcase the unique character of our estate vineyards. Today, Talley Vineyards farms grapes across 129 acres of vines in seven estate vineyards within the San Luis Obispo Coast AVA. A permanent crew of 15 full-time workers tends to the vineyards year-round, allowing for a deep understanding of each site and the ability to react quickly to the vines’ needs. Our estate-grown wines have garnered significant critical acclaim for their vibrant acidity, elegant complexity, and age-worthy structure. Director of Viticulture and Winemaking Eric Johnson oversees production, using native yeasts and individually fermenting and aging each vineyard block for a total of over 100 wine lot components every year. Many of Talley’s single-vineyard wines are primarily sold direct-to-consumer and at our tasting room in Arroyo Grande, while our Estate Chardonnay and Pinot Noir have broader distribution across the United States and abroad.
Beyond Brian’s contributions to viticulture, he has emerged as a passionate advocate for holistic agricultural practices and community development. He played an instrumental role in establishing the San Luis Obispo Coast AVA in 2022, serving as a unifying force for wineries and vineyards stretching from San Simeon to Nipomo. Brian has also championed farm-to-table initiatives and supported numerous community organizations through the Marianne Talley Foundation. Always with an eye to community, in 2004, the Talley family formed the Fund for Vineyard and Farm Workers as a means of providing grants to nonprofit organizations supporting San Luis Obispo County agricultural workers. Additionally, Brian serves as a current director of AgWest Farm Credit, the agricultural representative on the San Luis Obispo County Zone 3 Flood Control District Advisory Committee, former president of the San Luis Obispo Coast Wine Collective, past treasurer of the San Luis Obispo Coast AVA Committee, co-founder and past chairman of World of Pinot Noir, and a former board member of the San Luis Obispo Chamber of Commerce.
“Brian Talley exemplifies the spirit of innovation and stewardship that defines our agricultural community,” said Paul E. Clark, Executive Director of the San Luis Obispo County Farm Bureau. “His visionary approach to winemaking, coupled with an unwavering commitment to sustainable farming practices and community engagement, has not only elevated Talley Vineyards but has significantly contributed to positioning San Luis Obispo County as a beacon of agricultural excellence on the global stage.”
Cheers to supporting local agriculture!
Elizabeth Talley
As the fourth member of the fourth generation to join the Talley family legacy of farming on the San Luis Obispo Coast, Elizabeth Talley brings a fresh perspective to shaping the future vision of her family’s farming and winemaking heritage.
Born in San Luis Obispo, CA, Elizabeth’s earliest memories included spending time with her family walking Talley’s vast vegetable farms in search of fresh ingredients to incorporate into meals alongside her parents, Brian and Johnine, sister, Olivia and extended family members. Upon turning 12 years old, she followed in the tradition of her father and grandfather, spending summer breaks working long days of vegetable harvest, further instilling in her a deep appreciation for food’s connection to nourishment and sustainable farming practices.
During her studies in the Agricultural Communications program at Cal Poly San Luis Obispo, Elizabeth gained insights into the intersection of farming, food systems, and community relations, while also working part-time at Talley Vineyards’ tasting room throughout her senior year. Following graduation in 2018, she gained valuable experience in the customer service world through an internship at Disney World before pivoting back to wine at Paso Robles’ Wild Horse Winery, where she deepened her understanding of the commercial aspects of the wine industry.
An avid traveler, Elizabeth next ventured to Europe to pursue a Master’s Degree in Brand Design and Management from Istituto Europeo di Design, splitting her time between Florence, Italy, and Barcelona, Spain. Exposure to diverse wine cultures while abroad provided her with a new understanding for the profound impact tradition has on shaping the wine identity. Elizabeth reflects, “I came to more fully appreciate the multi-generational dedication of wineries around the world.”
In 2024, with her newfound appreciation for the industry and longstanding familial traditions, Elizabeth returned home and joined Talley Vineyards to work alongside her father and continue the family legacy. Today, she integrates her love for photography and social media with her expertise in marketing and event management. She also brings a passion for sustainability and community engagement. “I am fortunate to have had the opportunity to work alongside my parents and grandparents and learn firsthand the value of hard work and appreciation for people,” Elizabeth notes. “I hope to continue passing along their vision as to how wineries and other businesses within the industry should treat both land and employees.”
Elizabeth is often found with her camera in hand, looking to capture standout moments of beauty across Talley Vineyards and the Central Coast. When not working amongst barrels and vines, she enjoys experimenting in her own kitchen, drawing inspiration from Talley Farms’ produce and Chez Panisse-worthy local ingredients. “As a vegetarian, I love the fact that I can cook using vegetables we grow on our farm,” she says. “This really is what our family has always loved most: celebrating our connection to the earth, one meal at a time.”
Recipe | Crab Cakes
Enjoy a nice dinner with this Crab Cakes recipe, perfectly paired with our 2023 Oliver’s Vineyard Chardonnay. Named after Oliver Talley, the founder of Talley Farms and father to Don and Kenneth Talley, this beautiful vineyard is in the heart of the Edna Valley. The bright acidity and elegant structure of the Chardonnay beautifully complement the delicate flavors of the crab cakes.
Ingredients:
1 lb lump crabmeat, picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 egg, beaten
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
2 tablespoons olive oil (for brushing)
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped parsley, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently mix until well combined, being careful not to break up the crabmeat too much.
Divide the mixture into equal portions and shape each portion into a round cake about 1 inch thick.
Place the crab cakes on the prepared baking sheet. Brush the tops of the crab cakes with olive oil to help them brown.
Bake in the preheated oven for about 15-20 minutes, or until the crab cakes are golden brown and firm to the touch.
Once baked, remove the crab cakes from the oven and let them cool slightly before serving.
Serve the baked crab cakes warm with your favorite dipping sauce or alongside a fresh salad. Enjoy!
