Pét-Nat, short for pétillant-naturel (a French term meaning naturally sparkling) is a wine made using the ancestral method, bottled early without additional sugar or yeast. This method allows the magic (or primary fermentation) to happen in bottle, yielding carbon dioxide that gives the wine a sparkle or fizz.
Pét-Nats have taken the spotlight in recent years as natural wine has gained in popularity — some would say it’s what the “cool kids” are drinking. While we can’t argue with that, this method of making wine has been around since the 16th century, developed by French monks in Limoux, giving Pét-Nats a long history of enjoyment.
In general, these wines are funky, fun and fizzy, often described as rustic and lively by those with more classic tastes. Our 2021 Pét Nat, made of Grüner Veltliner, opens with aromas of pear and brie while hints of green apple, passion fruit and minerality-driven bubbles dance across the palate.
This wine was hand-crafted by our winemaking team with a spirit of determined whimsy, honoring our sense of place. It is best enjoyed in the sunshine, on a beach with a group of your favorite people.
Join us for A Homecoming Celebration — a weekend filled with complimentary food and wine pairings, vineyard tours, music, family and fun.
This year brings a lot of excitement to Talley. Discover our new wines (donned with redesigned labels and our fresh brand), reimagined indoor and outdoor tasting areas, unique guest experiences, and more.
Date: Saturday, July 9 & Sunday, July 10
Time: Noon – 4pm
Location: Talley Vineyards | 3031 Lopez Drive, Arroyo Grande, CA
Tickets: Complimentary Reserve tickets and let us know you’re coming.
Celebrate our homecoming with brunch at the vineyard. Dine in the barrel room, surrounded by our wines in the works while you enjoy a 5-course brunch featuring seasonal specialties from Executive Chef Nick Nolan of Trumpet Vine.
The Perfect Pairing: Talley Vineyards and Chef Claudia Sandoval
Talley Vineyards had the honor of pouring at this year’s 2022 Palm Desert Food & Wine Festival; a weekend filled with amazing wine, immaculate bites and warm desert winds.
When we were invited to be a part of the festival’s James Beard Luncheon, an event that would kick off the weekend featuring celebrity chefs and cooking demonstrations, we couldn’t resist. The luncheon included a 4-course meal, each course created by an award-winning celebrity chef.
Talley was paired with celebrity chef, Claudia Sandoval, winner of MasterChef (season 6) and host of the upcoming Food Network show Taste of the Border. Serving up her contagious laugh and fiery red hair, Chef Sandoval prepared a Scallop Pomegranate Aquachile (recipe below) paired with our Estate Chardonnay.
Scallop Pomegranate Aguachile
(Makes 4-6 portions)
1 lb. U12 scallops, sliced thinly in half or thirds
1 cup cucumber, brunoised (skin in)
1/2 cup small red onion, brunoised
1/4 cup fresh ginger, minced
For aguachile sauce:
6 oz pomegranate juice
1 whole jalapeño, stem removed
1 cup fresh-squeezed Persian lime juice
Marigold micro flowers or petals
1 cup fresh-squeezed Persian lime juice
To prepare scallops:
Slice scallops horizontally to create thin even slices – 5 pieces will be needed per dish.
Spread evenly on a sheet pan and season lightly with kosher salt.
Keep refrigerated and cold.
To make aguachile sauce:
In a blender, add pomegranate juice, whole jalapeño, and lime juice.
Blend until smooth.
Strain thru a fine mesh sieve.
Season with salt.
To make brunoise mix:
In a bowl mix cucumber, red onion and ginger until well incorporated.
Place sliced scallops into a circle slightly.
Add brunoise mix sparsely around the edges of the scallops.
Garnish with flowers and cilantro.
As a final touch, add aguachille juice to the bottom of the bowl evenly throughout plates, leaving scallops and brunoise floating atop the sauce.
Pardon our dust! We are full of anticipation (and a few nerves) as we prepare to break ground on a reimagined outdoor space in the main tasting room courtyard. Beginning February 21, our grounds will be under construction as we work to build some amazing new spaces for members and guests. We look forward to revealing the fruits of our labor early this summer.
Visiting the Vineyard
While the main courtyard is under construction our tasting room will remain open and all outdoor seated tastings and experiences will be hosted on the grounds surrounding the historic Rincon Adobe. If you have an existing appointment at the vineyard, we look forward to hosting you.
While our seating capacity may be reduced as we wait for the dust to settle, we welcome you to join us for a tasting during this time. Reservations are highly recommended and we thank you in advance for your patience.
As always our commitment to bringing world-class wines and unique tasting experiences to members and guests remains our highest priority.
About the Design
With the help of our friends at Purlieu Landscape Design + Build, we are creating a space that encompasses our commitment to sustainability and land stewardship while paying homage to the Talley family and cherished brand icons and stories.
The new design adds a simple variety of California native, water-wise plants to the grounds as well as shade-providing olive trees. You will find a centralized concierge station added to the entrance of the main courtyard to better assist our guests and members as they arrive at the vineyard.
A New Space for Members
The current open space in front our winery and production facility will be transformed into a wine-sipping oasis for members of our wine clubs. The space includes the addition of shade-providing pergolas and trees as well as a unique wind break wall overlooking the Rincon Vineyard.
The lounge will feature comfortable chairs and couches, perfect for spending an afternoon in the sunshine, sipping on Talley wines. We can’t wait to provide this exclusive space to our most dedicated customers early this summer.
When the world slowed down in 2020 we took that time to reflect and embrace the sometimes tough concept of change. Like always, our goal was to make amazing wine that expresses our sense of place. In addition we worked behind the scenes to spruce things up and make something beautiful out of the uncertainty — it gave us hope.
Now 2 years later, as we release the 2020 vintage, the fruits of our labor are ready to share. You may notice a new look to the wines included in your Spring Release as well as reinvented logos, reimagined spaces and tasting experiences added to our offerings.
As we continue to work on some finishing touches, including a new outdoor member’s space for you all to enjoy, we want to thank you for your continued support of the vineyard. We are excited to share these wines and invite you to discover a new Talley.
Spring Release | Featured Wines
2020 Estate Chardonnay
2020 Oliver's Chardonnay
2020 Rosemary's Chardonnay
2020 Stone Corral Pinot Noir
2021 Grüner Veltliner
Upcoming Wine Club Exclusive
The Secret Spot Dinner
MAY 14, 2022
Mark your calendars for this new, member’s exclusive event. Join us for an unforgettable, long-table dining experience in a secret location. Tickets now available.
The 2022 Secret Spot Dinner will take place at the Point San Luis Lighthouse, overlooking Avila Beach and the Pacific Ocean. Talley Club Members will dine on coastal bluffs while sipping on our cool-climate wines and taking in the breathtaking views of the San Luis Obispo Coast.
Executive Chef Heidi Hornikle of Flora & Fauna has created a menu that embraces the bounty of our sense of place. The farm and sea-to-table inspired evening begins with passed appetizers and charcuterie, paired with starter sips of Talley wines and lighthouse tours. The seated, six-course meal includes fresh and inspired local fare featuring the best of the Central Coast, created to compliment Talley Vineyards wines.
Local Greens, Shaved Radish, Grapes, Almonds, Pickled Onions and Parmesan Peppercorn Dressing
Grover Beach Sourdough & Compound Butter
Pan Roasted Bass
Bouillabaisse Broth, Fennel Fronds and Saffron Aioli
Grilled Flat Iron Steak
Red Wine Butter, Crispy Shallot and Confit Potatoes
Seasonal Vegetable Platter
Honey & Thyme Roasted Mokum Carrots, Charred Baby Broccoli with Lemon and Garlic Roasted Cauliflower, Cumin-Coriander Grilled Squash and Caramelized Onion and Toasted Mustard Seed Green Beans
Cavetelli Pasta Lemon
Thyme White Wine Cream, Shaved Asparagus, Sugar Snap Peas, Bloomsdale Spinach, Spring Garlic, Fresh Herbs and Parmesan
Family Style Petit Bites: Blueberry & Lemon Verbena Bar, Valrhona Chocolate, Strawberry-Rhubarb Turnover
The Secret Spot Wine Club Dinner celebrates our sense of place with an unforgettable, long-table dining experience. 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, May 14, 2022
Time: 5:00pm – 8:00pm
Location: Point San Luis Lighthouse
Parking and Shuttle information to follow in ticket confirmation and update emails.
Join us for an exclusive member tasting experience featuring wines included in the 2022 Spring Release. During this seated tasting members of our 12-and 6- bottle clubs will have the opportunity to taste and customize their spring shipment.
This seasonal member’s experience, from March 9 – April 3, includes a tasting flight and light bites.
How much is a tasting fee for the Spring Release Experience?
Spring Release Experience tastings are complimentary. As part of your member’s benefits, you may reserve tastings for a party of 4 to enjoy this experience.
Can I bring a guest to the Spring Release Experience?
Guests are welcome at the Spring Release Experience when accompanied by members. As a benefit of membership you may reserve tastings for a party of 4 to enjoy this complimentary experience with you. Be sure to include all guests in your reservation so we can make sure everyone has a spot in the lounge.
Do I need a reservation for the Spring Release Experience?
Reservations are highly recommended for tastings in the indoor Member’s Lounge as seating is limited. While we will do our best to accommodate walk-ins, on many days our member’s tastings are fully booked.
You can make a reservation online or by calling or emailing our concierge at (805) 489-0446, email@example.com.
What are the dates and times available for the Spring Release Experience?
The Spring Release Experience is available for a limited time while the Spring Release customization window is open, March 9 – April 3. Spring Release tastings are available daily during this time beginning at 11AM, with the last tasting starting at 3:30PM.
I’m in the 4-bottle club, can I attend the Spring Release Experience?
The Spring Release Experience is limited to members of our customizable, 12- and 6-bottle clubs to assist in the selection of their release. Members of the 4-bottle club interested in attending the experience can upgrade their membership by contacting our Wine Club Manager, Alisa by calling or emailing (805) 489-0446 x20, firstname.lastname@example.org.
Weekend of Savings
Talley Vineyards is excited to celebrate with a Weekend of Savings. We’ve opened up our library and added some extra savings to tasting packs of some of your favorite Talley wines. 11/24 – 11/29
2018 Rincon Duo
For a limited time, we are opening up the Talley Vineyards Library for this weekend of savings. This Rincon Duo is available in limited quantities.
Our Stone Corral Vineyard consistently produces a crowd-pleasing, delicious Pinot Noir. The suave and lengthy 2019 vintage offers notes of plum and cherry. Includes 6 bottles of 2019 Stone Corral Pinot Noir.
Stock your cellar with these Talley favorites before they are gone. Limited quantities available.
2017 Mano Tinta
All profits from the sale of this wine are donated to the Fund for Vineyard and Farm Workers, a charitable endowment established by Brian and Johnine Talley to support the farmworker community in San Luis Obispo County.
The Adobe Trio offers three bottles of this reserve wine made from a blend of the very best Pinot Noir grapes on our estate. Experience this bottling throughout the years with a supply to drink now and cellar for later. $450
It’s time to celebrate…Talley Vineyards has been named one of the Top 100 wineries in the world by Wine & Spirits Magazine. Needless to say, we are thrilled.
Each year the panel and critics of Wine & Spirits blind-taste, review and score more than 15,000 wines from around the world, the most distinguished of which is shared with their readers. The Top 100 Wineries list for the year includes those that achieve the highest scores and consistency of performance across their range of wines for the year.
Brian and Eric will join winemakers from some of the world’s greatest vineyards to serve up our top-scoring wines to connoisseurs and consumers at the 18th Top 100 Annual Tasting hosted in San Francisco on 14 October this year and later at a similar tasting, the Top 100 Symposium, held in New York in January 2022.
Sit down with Brian Talley and explore an exquisite lineup of Pinot Noir pulled from the Talley library featuring our reserve estate wine, The Adobe, and thoughtfully paired with a menu of small plates. Brian will get you acquainted with this newest addition to our lineup as he tells stories of our sense of place and winemaking traditions.
Our farm-inspired menu was a collaboration with Chef Chris Shackelford of Trelio Food & Wine whose expertise in wine and passion for working with locally-sourced ingredients help tell the story of The Adobe and our sense of place.
This seasonal experience is open for limited reservations between Oct. 29 – Nov. 20, 2021.
2016 Rincon Pinot Noir
2017 Rincon Pinot Noir
2018 Rincon Pinot Noir
2016 Rosemary’s Pinot Noir
2017 Rosemary’s Pinot Noir
2018 Rosemary’s Pinot Noir
The Adobe of 2018
Roasted and Preserved Beets, Spiced Walnuts, Stracciatella, Extra Virgin Olive Oil, Elderberry Vinegar, Toasted Seeds, Talley Farms Herbs
Tickets to The Adobe Experience can be acquired in two ways:
Members and guests that purchase The Adobe Trio will receive 2 complimentary tickets to the experience. After your purchase is made, our hospitality team will reach out to schedule your reservation. Member discounts apply.
The Adobe Trio & Experience
– or –
2) Additional or ala carte tickets for the experience can be purchased online or in our tasting room. After your purchase is made, our hospitality team will reach out to schedule your reservation. Member discounts apply.
The Adobe Experience
A new growing season is upon us and we look forward to the return of grapes on our vines, marigolds in the farm fields and you, sipping wines on the lawn.
We’ve curated these tasting packs in the spirit of Spring and a longing for warmer weather. From aromatic whites to cool-climate reds to a brunch lover’s delight — we can all enjoy Talley wines as we watch a new season unfold, and manifest marigolds.
It doesn’t get better than enjoying a glass of crisp, aromatic white wine in the sunshine. Sip in the Spring with this tasting pack.$102
This 6-pack captures the distinct characteristics reminiscent of the northern Rhône region of France: black color, smoky aromas and flavors of blackberry and tobacco. $300
(6) 2017 Syrah
(1) Marigold Starter Kit
Grenache | 6-pack
This inaugural bottling of coastal Grenache is a single vineyard expression hailing from our Rincon Vineyard. This wine has rustic aromas of turned loam and hops, lifted by raspberry, chamomile and anise. $360
(6) 2018 Grenache
(1) Marigold Starter Kit
Talley Family Cioppino
Cioppino is the classic fisherman’s stew that originated in San Francisco. It has a special place among Talley family traditions. It is a dish that regularly appears on the Talley dinner table, and each year this recipe is the star of the Pinot-Cioppino Dinner benefiting the Marianne Talley Foundation.
The seafood medley is paired with Talley Pinot Noir and guests enjoy the dish (along with Rosemary’s famous cheesecake) as money is raised to support students from Arroyo Grande High School and celebrate the memory of Brian’s sister, Marianne.
2 teaspoons garlic, chopped
2 cups onions, chopped
1 cup green onions, mostly white parts, chopped
1 fennel bulb, chopped (optional)
¼ cup olive oil
1 medium bell pepper, chopped
1 (14-ounce) can tomato sauce
1 (7.75-ounce) can El Pato Tomato Sauce (Mexican Hot Style); alternatively, add a small number of chili flakes or hot sauce to taste
42 ounces canned diced tomatoes (a 28-ounce can plus a 14-ounce can)
3 cups dry white wine
½ cup minced fresh parsley, divided
1 teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
1½ pounds firm white fish (halibut, sea bass, or cod)
1½ pounds small clams
1½ pounds shrimp, shelled and deveined
1½ pounds mussels
1½ pounds Dungeness crab, cooked, cleaned, and cracked (optional)
About 1 hour before serving, prepare the sauce. Sauté garlic, onions, green onions, and fennel in olive oil until soft. Add bell pepper. Add tomato sauces, tomatoes, white wine, half the parsley, salt, pepper, oregano, and basil. Simmer together for 20 minutes. Correct seasoning. The sauce can be made ahead of time and reheated.
Fifteen minutes before serving, reheat the sauce. After it’s simmering, transfer about 2 cups of sauce to another pan with a lid. Poach the white fish in the covered pan until done, about 5 minutes or until flaking. This prevents the fish from falling apart in the final cioppino. (It also affords those with shellfish allergies the opportunity to enjoy the dish without any exposure to shellfish.)
Meanwhile, add clams, shrimp, mussels, and crab, if desired, to the first pot of sauce and cook until the shrimp is pink and the clams and mussels open, about 5 minutes. Serve in bowls by placing a piece of fish on the bottom, then ladling sauce on top, including an assortment of shellfish. Sprinkle with the remaining parsley. Serve with good sourdough or French bread for dipping in the sauce.
The Talley family loves Pinot Noir with cioppino, our 2018 Estate Pinot Noir is a medium-bodied wine with enough tannic structure and acidity to stand up to the spicy flavors.
If you don’t like red wine, try our 2018 Oliver’s Chardonnay or 2019 Riesling.
Dave Terry became intrigued by wine and grapevines as a kid when he drove by a vineyard just outside of Santa Fe during annual trips between his family’s cattle ranch in Southeastern New Mexico and Colorado. While he was in college at New Mexico State, where he received a Bachelor’s Degree in Political Science with a Minor in Spanish, he took a wine appreciation class that spurred his interest in the wine industry. Dave then attended Fresno State where he wrote his Master’s Thesis on mechanization and irrigation affects in vineyards, which was subsequently published in the American Journal of Enology and has been widely cited in other academic research.
While much of Dave’s work has been with larger vineyard operations, he appreciates the boots on the ground philosophy of farming at Talley Vineyards as well as the opportunity to apply what he’s learned to producing world class wine. As he puts it, “I take a hands on approach to winegrowing while trying to sustain the land where the vineyard is planted. It is my role to nurture the vine to capture its full potential.”
Dave is a member of the American Society of Enology and Viticulture and is on the Board of Directors of the Central Coast Vineyard Team, which supports sustainable vineyard practices in Central Coast vineyards. He lives in San Luis Obispo where he enjoys stand up paddle boarding, golf and drinking great wine.
Eric Johnson grew up on a farm in Los Banos California where his family grew apricots and raised sheep and pigs. While attending Cal Poly San Luis Obispo, he was introduced to wine by a roommate who came from a winegrowing family based in Sonoma County. Eric became enamored of wine and winemaking and changed his major to Agricultural Business Management with a minor in Wine and Viticulture, just as this program was being established at Cal Poly.
Eric began his career in the wine industry at Bianchi Winery in Paso Robles. He joined Talley Vineyards as a tasting room attendant in 2007 and served as a harvest intern that year. He served in various roles, including Enolgist, before he became the Winemaker in 2010. Eric sums up his winemaking philosophy as follows: “grow great grapes, nail the pick and get out of the way. As the great Burgundian vigneron Frédéric Mugnier said when I visited him, ‘I always achieve more when I do less.’”
Eric is active in the wine industry and serves on the Board of Directors of the World of Pinot Noir. He lives in San Luis Obispo with his wife Cait where enjoys cooking and drinking great wines from around the world.
Rosemary was born and raised in Marysville California. She attended UC Berkeley where she majored in Mathematics and met her future husband, Don Talley. After graduation, she embarked on a teaching career which concluded at Cal Poly San Luis Obispo in 1977, at which time she was asked by Don to join him at Talley Farms, the family’s vegetable farming company. Over time, she created the sales and marketing program for Talley Farms, and came to be recognized as one of the few female leaders in the produce industry.
In 1986, she joined with Don to establish Talley Vineyards and produce the first Chardonnay and Pinot Noir in the Arroyo Grande Valley. The following year, Don planted Pinot Noir in front of their home, marking the establishment of the vineyard that would come to bear her name, which is now regarded as one of the best sites for Chardonnay and Pinot Noir in California. Rosemary is active in the family businesses, where she serves as Corporate Secretary and does “everything that no one else wants to do.”
Rosemary loves cooking, gardening, wine and travel and is an avowed “cat person”. She lives in the middle of Rosemary’s Vineyard with her cat Jasper.
Brian Talley is a third generation farmer and second generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine.
Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms. Brian is recognized as a leader in the local wine industry and was cofounder of the World of Pinot Noir, has served as President of the San Luis Obispo Coast Wine Collective and been recognized by both Robert Parker and the local wine industry as a Wine Industry Person of the Year. Most recently he was a leader in the effort to establish the recently approved San Luis Obispo Coast AVA and wrote a farm to table cookbook, Our California Table, Celebrating the Seasons with the Talley Family.
Brian loves cooking, wine and travel as well as hiking and golf. He lives at the edge of Talley Farms with his wife Johnine. Brian and Johnine have two adult daughters, Elizabeth and Olivia.
The Marianne Talley Foundation
The Marianne Talley Foundation: 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 for the purpose of funding scholarships for female student athletes at Arroyo Grande High School.
The first scholarship of $4000 ($1000 per year for 4 years) was granted to Amber Dodson in June 1994. After the death of my grandfather in 1999, we decided to add the Oliver Talley Scholarship, this time for a male student athlete. Around that time, The Marianne Talley and Oliver Talley Scholarships were increased to $6,000. Finally, after my dad passed away in 2006, we added the Don Talley Leadership Scholarship, $10,000, to celebrate my father’s legacy of leadership. Our annual giving for these scholarships totals $22,000 and we have granted a total of $358,500 to 64 worthy students since the inception of the foundation.
The initial seed money (more than $100,000) for the Marianne Talley Foundation came from the tremendous outpouring of our local community at the time of Marianne’s death. Over the next few months, we were approached by two people who wanted to help support the Foundation as well as honor my sister’s memory. Coach Roger Warnes of the SLO Roadrunners came to me with the idea of hosting a fun run at the winery and through the surrounding Rincon Vineyard. I had long been an avid runner, so I welcomed this idea. The first ever Marianne Talley Memorial Fun Run occurred in 1994, with the special twist that anyone who “Beat the Vintner” (me) got a special commemorative t-shirt. Over the years, we raised lots of money and I gave away lots of t-shirts. In 2018, after the 25th Anniversary of the event, and the retirement of Race Director Marian Fiorentino, we made the difficult decision to discontinue the Marianne Talley Memorial Fun Run.
About the same time as Roger and I were organizing that first fun run, my father was approached by a longtime family friend, Tim Sugishita, about holding a cioppino dinner as a fundraiser. This was the outgrowth of a casual cioppino dinner for a group of friends in Tim’s backyard that had occurred for several years. The inaugural Pinot/Cioppino Dinner was held at Talley Vineyards sometime around 1994. It now occurs annually on the third Saturday of February during the height of Dungeness Crab Season and is prepared entirely by a local crew of volunteers, who are longtime family friends and supporters of Arroyo Grande High School. This has become a signature annual event at Talley Vineyards and features a vast array of large format and library selections of Pinot Noir, the perfect wine to pair with the complex, spicy flavors of cioppino. The dinner is also the key fundraising event for the Marianne Talley Foundation.
The Marianne Talley Foundation is a registered 501(c)3 non profit organization and all donations are tax deductible. If you’d like to make a donation or learn more, please contact my mother, Rosemary email@example.com or me, firstname.lastname@example.org.
With new developments coming from the State of California in the last 24 hours, we will temporarily close our tasting room until further notice. While the health and safety of our guests is always our priority, at this time we will do our part to make sure that every member of our community is happy and healthy.
We will continue to update you on any changes in our status via email and social media. If you have any questions or concerns about recent orders or club shipments, do not hesitate to reach out. Our admin staff is working diligently behind the scenes to ensure the rest of our winery operations are running smoothly.
Shop from home – In order for you to enjoy Talley wines while you are at home, we will continue our holiday shipping promotion. Use promo code HOLIDAY2020 and pay only $5 for orders over $199.
Curbside Pick-up – We will continue to offer curbside pick-up daily, from 11am -4pm for any orders placed online. Please make a reservation to schedule your pick up.
It’s Black Friday at the Vineyard! Discover Black Friday-style savings on some of your favorite Talley Vineyards and Bishop’s Peaks wines, while quantities last. We will host a drive-thru case sale at The Wine Shack with 20%-60% off of select cases.
Date: Friday, November 27
Time: 11AM – 3PM
Where: Talley Vineyards Wine Shack (formerly the Farm Stand)
What: 20% – 60% off , Talley Vineyards and Bishop’s Peaks wines.
How it works:
Arrive at Talley Vineyards between 11am – 3pm
Follow the sign to our Wine Shack (formerly Farm Stand)
As you arrive, a Talley Staff will hand you a menu
While in your car, mark the number of cases you would like to purchase on the wine menu
Hand the menu back to Talley staff
Pull forward to pick up your wine and pay
Fine print: Discounts apply only to purchases of 12 bottles of the same wine. Mixed cases are not included in this sale.
A Sneak Peek:
We will have a variety of Bishop’s Peak and Talley Vineyards available for sale at 20%-60% off. Here a few of the bottles you will find at the sale:
Glamping in the Vineyard
Harvest on the Coast
A glamping adventure at Talley Vineyards could be yours if you join us and the SLO Wine Collective for a virtual Harvest on the Coast.
The 30th anniversary of Harvest on the Coast will look a little different this year. While the SLO Wine Collective is unable to host you for the grand tasting event on the coast, you are cordially invited you to the virtual online auction. Register to bid and then meet us for the virtual auction November 7, 2020 at 3PM.
Enjoy a weekend filled with outdoor adventure, local cuisine and Talley Vineyards cool climate wines while glamping under the stars in our vineyards.
This exclusive experience includes one night and two days of VIP glamping for up to four people. Your tents are loaded with local goodies along and bottles of Talley Vineyards wine to enjoy. Brian Talley will be your personal tour guide sharing stories of the vines and wines, while keeping the bears away at night.
Your day will be filled with hikes through the Rincon Vineyard, boasting spectacular views of the Arroyo Grande Valley and a picnic lunch of charcuterie and Chardonnay. After a leisurely afternoon, dinner will be prepared fireside and paired with a wonderful assortment of Talley Vineyards wines.
Finish the night off with stargazing and a nightcap. Wake up the following morning as the sun rises over the vines to a lazy morning of coffee by the campfire. Mid-morning we will host you for brunch at the barrel room. We’ll send you home with an assortment of 12 bottles to enjoy as a memento of your visit.
With views like this…
Take a look a photos from last year’s auction lot winner’s glamping adventure.
The coastal San Luis Obispo and Santa Barbara County region is unique as a place that grows both world-class Chardonnay and avocados—truly a match made in heaven. Avocados are just about my favorite thing that we grow on the farm, and I consider guacamole to be the best possible expression of the avocado.
There are many variations of the basic guacamole recipe. Mine focuses on five critical ingredients: ripe avocados, cilantro, garlic, jalapeño, and lemon juice in place of more commonly used lime juice. In the summer and fall, when we have heirloom tomatoes, I add tomato. Many cooks add onion as well, but I prefer to keep my guacamole simple. It should be served on traditional Mexican corn tortilla chips.
3 medium-size ripe Hass avocados
1/2 cup cilantro leaves, chopped
1 lemon, juiced
1/2 medium jalapeno pepper, finely diced
1 clove garlic, finely diced
1 small ripe tomato, chopped (optional)
Combine garlic, cilantro, half the jalapeño, and tomato, if desired, in a bowl large enough to accommodate finished guacamole. Add avocados, leaving the mixture as chunky as possible. Add half the lemon juice and salt to taste. Depending on how spicy you like it, add more jalapeño. Add more lemon juice if needed.
With the guacamole you can serve either Mexican beer or our 2018 Estate Chardonnay.
Our tradition of baking apple pie stretches back at least to my Grandmother Hazel’s time. Among my earliest memories are those of her baking and the rest of the family enjoying homemade apple pie. (For some reason, I didn’t come to love apple pie until I was in my 20s.) My father carried on the tradition but took it to another level by planting apple trees especially to supply the fruit for his pies. He chose Gravenstein, a classic tart-tasting, early season baking apple.
I still get apples from the trees he planted right next to Rosemary’s Vineyard. The pie-baking tradition continues with my daughter Elizabeth, though her recipe for the crust has changed. This recipe is my grandmother’s original, which I wrote down on September 1, 1998, while assisting her in baking the pie. The large quantity of shortening yields a super-flaky crust.
Serves: 6 to 8
Prep time: 2 hours
6 small Gravenstein apples (substitute 4 Pippins or Granny Smiths)
1/2 tsp Cinnamon
Pinch of Cloves
Pinch of Nutmeg
1 tbsp flour
1/2 cup sugar, depending on tartness of apples & preference can use up to 1 cup
2 tbsps butter
2 cups Flour
1 tsp salt
1 cup shortening
6 tbsps cold water
For the filling, core and peel the apples. Slice into wedges about ½ inch thick. Mix in a bowl with cinnamon, cloves, nutmeg, flour, and sugar. Let the mixture steep while you prepare the crust. It should be somewhat juicy when you pour it into the pie crust. Set a rack in the lower third of the oven, and preheat the oven to 350°F degrees.
For the crust, mix flour and salt. Cut shortening into the flour mixture with a shortening cutter or 2 knives until the mixture has the consistency of very coarse meal. Don’t overwork it. Add just enough water to incorporate. Knead only enough so that the mixture comes together in a ball. Let rest. Divide the dough into 2 not quite even portions. Choose the slightly bigger half as the bottom crust, and roll out as thinly as possible on a pie cloth. The crust should be larger than the pan. This crust is very soft and delicate, so work carefully. Gently fold the crust in half and unfold into the pie pan. Repair any tears in the crust, and push the crust down into the pan. Pour the apple mixture into the pan. Dot with butter by placing it around the apple mixture evenly. Roll out the other portion of the dough into a circle bigger than the pan. Fold the top of the crust in half and gently drag it onto the top of the pie. Using scissors, cut away the excess dough that’s hanging over the outside edge of the pan. Using your thumb and fingers, crimp the top and bottom crusts together, forming a decorative edge. Using a sharp knife, gently cut 8 holes in the top crust to allow air to escape during cooking. Place the pie in the oven and bake for about 1 hour. Serve warm.
With a faint salmon color and white peach and strawberry notes, our Pinot Noir Rosé is defined by its freshness and the cool climate of the Edna Valley. It is crisp and clean in mouth, with a delicate acidity and a minerality that express the authenticity of coastal California and the Talley Vineyards sense of place.
Aromas of cranberry, delicate oak, and raspberry on the nose complement a flavor profile of Rainier cherry, juicy raspberry, and smoke. With moderate acidity and fresh red fruits on the finish, this wine is approachable and widely appealing.
Our premier Pinot Noir from Rosemary’s Vineyard opens with aromas of blackberry, pencil shavings, granite and cranberry. Flavors of black cherry, sarsaparilla, bramble, lead and dried apricot unfold into a dark elegant finish on this complex beauty.