Get ready for dinner with this Mushroom Risotto recipe, a perfect pairing for the 2022 Don’s Legacy Blend. This delectable Mushroom combines the earthy goodness of mushrooms with creamy Arborio rice, creating a velvety and satisfying dish that perfectly complements the complex notes of the red wine.
Ingredients:
1 cup Arborio rice
8 oz mushrooms, sliced (mix of varieties)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup Don’s Legacy Blend
4 cups vegetable or chicken broth, kept warm
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup Parmesan cheese, grated
1 tsp salt
1 tsp pepper
Fresh thyme leaves (about 1 tablespoon, or adjust to your preference)
Instructions:
Heat olive oil and butter over medium heat in a large skillet or pan. Add onions and garlic, and sauté until softened.
Add mushrooms to the pan and cook until they release moisture and become golden brown.
Add salt, pepper, and thyme leaves.
Stir in Arborio rice, ensuring it’s well-coated with the oil, and mix with the mushrooms.
Pour in the red wine, stirring constantly until the rice mostly absorbs it.
Add the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
Continue this process until the rice is creamy and cooked to al dente texture. It usually takes about 18-20 minutes.
Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Join us for a relaxing afternoon at The Adobe filled with music, friends, food and a bottle (or two) of your favorite Talley wine.
On select Sundays throughout the summer, our Lounge & Listen series brings local musicians and entertainment back to the vineyard for all to enjoy. Each Sunday will feature a different musical act and food truck with delectable meals for purchase.
Dear Friends and Members in the Scottsdale/Phoenix area:
We are so happy to announce, considering the amazing number of members and lifetime supporters in your area, Scottsdale was the clear choice of where to hold our first ever Talley Tasting Room Takeover! With that being said, we are coming April 5th and 6th to host a series of exclusive, private tastings of our new Spring Release wines… and maybe a surprise or two from our suitcase!
Brian and Elizabeth Talley (owners) and Mariah McNulty (Director of Hospitality) are headed your way with our always anticipated Spring Release wines! Since we realize the distance may keep you from coming to our Spring Preview experience here at the winery, we have decided to make the trip and bring the wine to you! We hope you can join us!
Brian, Elizabeth and Mariah
Where & When
Join us at our AirBNB, for a special flight-format tasting of our Spring Release wines. At this tasting, you will be able to sample and hand-select your Spring wine club order.
First Date:
April 5th | 3pm or 5pm
Second Date:
April 6th | 1pm, 3pm or 5pm
Place:
Private home in North Phoenix (address emailed upon RSVP)
Our 2024 Spring Release lineup is an emergence of freshness and complexity too good for us not to share.
If you have friends who constantly drink your personal supply of Talley wines, make sure to bring them with you!
We look forward to sharing these ultra-premium wines with you in your neck of the woods!
2024 Spring Preview
Join us for an exclusive tasting experience featuring wines included in the 2024 Spring Release.
During this seated tasting members of our 12 and 6-bottle clubs will have the opportunity to taste our newly released Spring wines and customize their upcoming shipment.
This seasonal members’ experience, from March 7 – March 30, includes a tasting flight and light bites.
Spring Preview tastings are complimentary. As a benefit of membership, you may reserve tastings for a party of 4 to enjoy this experience.
Can I bring a guest to the Spring Preview?
Guests are welcome at the Spring Preview 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 Preview?
Reservations are highly recommended for this tasting experience. While we will do our best to accommodate walk-ins, on many days our members’ tastings are fully booked.
You can make a reservation online or by calling or emailing our concierge at (805) 489-0446, hospitality@talleyvineyards.com.
What are the dates and times available for the Spring Preview?
The Spring Preview is available for a limited time while the Spring Release customization window is open, March 7 – March 30. Spring Preview 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 Preview?
The Spring Preview 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, Mariah at (805) 489-0446 x20, mariah@talleyvineyards.com.
Tuesdays at Talley
At Talley, we believe in celebrating all of life’s moments, both big and small. You don’t need a huge milestone or a fancy meal to crack open a good bottle of wine; a great wine can be paired with an extravagant event or just an average Tuesday night.
We’ve put together Tuesdays at Talley to introduce you to food and wine pairings for the everyday occasion and remind you to treat yourself. Enjoy!
Rosé all (Tues)Day
WITH 2023 ROSÉ OF GRENACHE
Celebrate the release of our 2023 Rosé of Grenache. This event will feature a flight of 3 wines, perfectly paired with this pink bottle of perfection (and more).
Date: May 14, 2024
Time: 5:00 pm
Location: Talley Vineyards Tasting Room
Pairings:
2023 Rosé of Grenache paired with Medjool dates, pork chorizo and citrus-marinated Manchego
2019 Blanc de Blancs paired with poached shrimp, Meyer lemon aioli and grilled Chalkidiki green olive
2022 Grenache paired with grilled baguette, Assam tea-scented red beets, Cabrales mousse and watercress
This tasting pack celebrates our Rosé all (Tues)Day event and the upcoming release of the 2023 Rosé of Grenache. It includes:
(3) 2023 Rosé of Grenache, 750ml
(2) Event tickets | Rosé All (Tues)Day, May 14
*Please note, our 2023 Rosé of Grenache releases May 01, 2024. This tasting pack will be available for pick up or shipping on or after that date or at the event.
You will be the hostess with the most with this quick and easy appetizer Honey Gorgonzola Bruschetta. The rich and creamy notes of Gorgonzola cheese combined with the nutty crunch of walnuts, all harmonized by a drizzle of golden honey, provide a symphony of textures and tastes.
With a simple preparation, this recipe is a perfect pairing for our 2021 Syrah and will be a delightful addition to any holiday gathering. Enjoy!
Ingredients:
1 baguette
200g Gorgonzola cheese (crumbled or sliced)
1/2 cup walnuts (halves or whole)
Honey
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the baguette into 1/2-inch thick rounds and place them on a baking sheet.
3. Toast the baguette rounds in the oven for about 5-7 minutes or until golden and crisp.
4. While the baguette is toasting, prepare the Gorgonzola cheese by crumbling or slicing it, based on your preference.
5. Once the baguette rounds are ready, remove them from the oven.
6. Place a generous amount of Gorgonzola on each toasted baguette round.
7. Top each crostini with walnuts, then drizzle about 1 teaspoon of honey on top. The sweetness can be adjusted based on your preference.
9. Let the assembled crostini cool for a moment and serve.
Red Pepper Jelly is a wonderful way to preserve one of the signature vegetables grown just outside the Talley Vineyards tasting room, the red bell pepper. While Brian’s grandmother, Hazel was the first in the Talley family to make this recipe, over the years it has been adopted by several aunts and cousins becoming a staple at the Talley holiday table.
The jelly makes a great appetizer when served with cream cheese on a cracker like Hazel used to do. You can also elevate this humble jelly, by pairing it with goat cheese on a sourdough crostini, topped with roasted garlic. With its vibrant red color, this jelly can also make a for holiday gift.
Ingredients:
15 red bell peppers, stems and seeds removed
3 tablespoons salt
2 cups cider vinegar
3 cups sugar
Directions:
Grind peppers or puree in a food processor. Place puree in a glass bowl with salt, and let stand overnight at room temperature.
The next day pour the mixture through a strainer. Set aside the puree pepper solids and discard the liquid. Combine the pureed peppers with sugar and vinegar, and simmer over medium heat for about 2 hours, until the mixture is clear and thickens.
While the mixture is still hot, place in sterilized half-pint jars and let cool naturally on the counter to seal. Be sure to wipe the tops of the jars clean, or they will not seal properly.
Wine pairing:
Sauvignon Blan is a great match for the red bell pepper flavor. The combination is enhanced by goat cheese, should you use it.
For the loved one in your life that enjoys white wine all year round. These white wines explore a vast array of flavors while staying true to each variety.
Behold the 2019 Blanc de Blancs, a testament to the art of winemaking and a celebration of the humble Chardonnay grape transformed into something truly extraordinary.
Join Brian Talley for Talley Vineyards Wine Dinner at Gina’s Italian Cuisine in Arroyo Grande.
Date: Sunday, September 17
Time: 3:00pm
Location: Gina’s Italian Cuisine, 138 E Branch St, Arroyo Grande, CA 93420
Tickets: $120 per person
For tickets and more information, call Gina’s at (805) 481-3266
The Secret Spot Dinner
June 08, 2024
A Members’ Exclusive Event
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.
sense of place
Each year we choose a unique location that allows guests to explore the San Luis Obispo Coast sense of place. This year is no different. The secret venue will be transformed into an elegant dinner party that is sure to delight the senses.
local fare
The year’s feast, prepared by Chef Jeffrey Scott, is a locally sourced, multi-course artisan meal, perfectly paired with library comparatives of your favorite Talley wines.
PASSED APPETIZERS
burrata toast with basil peach salsa and lavender oil
alsatian tart flambèe with bacon, onion and fromage blanc
DINNER
heirloom beets and purple haze green apples with almonds, sultanas crushed avocado, citrus aioli lavender foam
______________
fresh pasta napoleon gratinèe with porcini mushroom chausseur, gruyère fondue spinach paint and niscoise olive glace
________________
herbs de Provence grilled heritage pork loin with Yukon gold shitake gratin, glazed green top carrots and pomegranate bordelaise
DESSERT
s’mores cart
stay & play
We are excited to announce this year’s Secret Spot Dinner location offers onsite lodging. Skip the worry about getting home and book a room to stay with us.
Guests that opt to stay and play for the weekend are invited to join us on Friday, June 7 for a hosted BBQ including Talley Farms produce, library wines and great company; all complimentary with your two-night stay.
You can find lodging details here. For more information and bookings, email Mariah.
tickets
Join us for an unforgettable evening and celebrate the beauty of our home on the Central Coast.
Celebrate the legacy of Talley Vineyards at The Adobe Release Gala, an elegant evening where we uncork and enjoy the newest vintage of The Adobe, our reserve Pinot Noir.
Hosted at the Talley Estate, this annual release event is an opportunity to sample The Adobe of 2020 along with beautiful passed appetizers and interactive learning stations.
Date: Saturday, October 21
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 July 1, 2023
Guests that purchase The Adobe Trio Presale Pairing will receive two (2) complimentary tickets to the event and 3 bottles of The Adobe of 2020.
Limited quantities of tickets are available for this intimate event.
The Adobe Presale Pairing will be available for purchase beginning July 1, 2023until sold out. Single Tickets sales will begin September 1, 2023 until sold out.
The Adobe Trio of 2020 purchased during the presale window will be available for pick-up at The Adobe Gala. If not attending The Gala, Trios will ship or be available for pick-up at the tasting room on November 1, 2023.
Member discounts will apply to purchases of The Adobe Presale Pairing or Single Event Tickets. 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 Gala of 2022
Take a look back at snapshots from The Adobe Gala of 2022. The magical evening was filled with your favorite faces from the winery, great food and superior sips. Join us in 2023.
Fall Preview
Join us for an exclusive tasting experience featuring wines included in the 2023 Fall Release.
During this seated tasting members of our 12 and 6 bottle clubs will have the opportunity to taste our newly released Fall wines and customize their upcoming shipment.
This seasonal members’ experience, from August 18 – September 10 (Thursday – Monday), includes a tasting flight and light bites.
Fall Preview tastings are complimentary. As a benefit of membership, you may reserve tastings for a party of 4 to enjoy this experience.
Can I bring a guest to the Fall Preview?
Guests are welcome at the Fall Preview 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 Fall Preview?
Reservations are highly recommended for this tasting experience. 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, hospitality@talleyvineyards.com.
What are the dates and times available for the Fall Preview?
The Fall Preview is available for a limited time, Thursdays-Mondays, while the Fall Release customization window is open, August 18 – September 10. Fall Preview tastings are available daily during this time, beginning at 11am, with the last tasting starting at 3:30pm.
Please note, reservations for this experience are currently available Thursday – Monday each week. However, if you are interested in Tuesday/Wednesday tasting, our Wine Club Manager, Mariah at (805) 489-0446 x20, mariah@talleyvineyards.com, and she will work to accommodate your request.
I’m in the 4-bottle club, can I attend the Fall Preview?
The Fall Preview 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, Mariah at (805) 489-0446 x20, mariah@talleyvineyards.com.
What’s a Pét-Nat?
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.
photo credit: Tiffany L Clark for Palm Springs Life
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)
Ingredients:
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
Kosher salt
For aguachile sauce:
6 oz pomegranate juice
1 whole jalapeño, stem removed
1 cup fresh-squeezed Persian lime juice
To garnish:
Marigold micro flowers or petals
1 cup fresh-squeezed Persian lime juice
Directions:
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.
To plate:
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.
The main courtyard redesign includes the addition of sustainable, California native plants.
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
2020 Grenache
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.
Salad
Local Greens, Shaved Radish, Grapes, Almonds, Pickled Onions and Parmesan Peppercorn Dressing
Bread Basket
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
Dessert
Family Style Petit Bites: Blueberry & Lemon Verbena Bar, Valrhona Chocolate, Strawberry-Rhubarb Turnover
Details:
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, hospitality@talleyvineyards.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, alisa@talleyvineyards.com.
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.
Take advantage of these savings on the six-packs of Talley current releases.
2020 Rose of Pinot Noir
Our 2020 Pinot Noir Rosé is defined by its freshness and the cool climate of the San Luis Obispo Coast with notes of watermelon and white nectarine. Includes 6 bottles of 2020 Pinot Noir Rosé.
Named for Oliver Talley, the first of our four generations of farmers, this velvety wine hails from the Edna Valley, just four miles from the ocean. Includes 6 bottles of 2019 Oliver’s Chardonnay.
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.
Planted in 1987, Rosemary’s Vineyard is climatically our coolest estate vineyard and produces a nuanced Chardonnay with aromatic appeal. Includes 6 bottles of 2019 Rosemary’s Chardonnay.
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.
This proprietary red wine blend incorporates the classic Bordeaux varieties of Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec in a proportion that varies depending on the vintage.
Give thanks with these wines, curated to pair perfectly with your Thanksgiving meal. Talley Vineyards wines are an excellent addition to any holiday table. $220
Tis the season to drink and be merry with Bishop’s Peaks wines by Talley Vineyards. This survey is a great addition to any meal with family and friends. $116
(1) Bishop’s Peak Chardonnay
(1) Bishop’s Peak Pinot Noir
(1) Bishop’s Peak Elevation
(1) Bishop’s Peak Petite Sirah
(1) Talley Corkscrew
SOLD OUT
Quintessential Talley
This collection is the quintessential expression of Talley Vineyards, representing the cool climate and hillside topography of our home on the San Luis Obispo Coast. $160
Give the gift of Talley this holiday season as you celebrate with food, wine and family. Enjoy 2 selections of Talley wine and Brian’s cookbook filled with family recipes. $136
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.
The wines that helped us achieve this rare accolade include our soon-to-be-released, 95-point Pinot Noir, The Adobe of 2018 and our 2018 Rosemary’s Pinot Noir (currently sold out but v2019 is releasing in September).
The Adobe of 2018 – Releasing Nov. 1, 2021
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.
The Wines
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
The Menu
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
Note from the Winemaker
Spring Catalog
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.
Aromatic Whites
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
Bring the feel of the San Luis Obispo Coast to your table with these cool-climate reds.This tasting pack will allow you to enjoy robust reds from our coastal vineyards. $152
(1) 2018 Estate Pinot Noir
(1) 2017 Syrah
(1) 2018 Grenache
(1) Marigold Starter Kit
SOLD OUT
Summer BBQ
Celebrate the warmer weather with food, wine and backyard cookouts. Explore this tasting pack with wines that are perfect pairings with BBQ dishes.$178
(1) 2017 Syrah
(1) 2018 Grenache
(1) 2016 Bishop’s Peak Petite Sirah
(1) 2017 Mano Tinta
(1) Marigold Starter Kit
SOLD OUT
Bottomless Brunch
Warmer weather reminds us of brunch on a sunny patio with bottomless drinks and a table full of friends. This tasting pack will take you there. $174
Explore Talley Chardonnays — A fresh take on California Chardonnay with citrus, stone fruit and vivacity shining through in aromas and flavors.$194
(1) 2018 Estate Chardonnay
(1) 2018 Oliver’s Chardonnay
(1) 2018 Rincon Chardonnay
(1) 2018 Rosemary’s Chardonnay
(1) Marigold Starter Kit
SOLD OUT
Pinot Please
Survey our highly regarded Pinot Noirs. Burgundian style wines with California influence: approachable minerality, delicate fruit and refreshing energy. $272
(1) 2018 Estate Pinot Noir
(1) 2018 Stone Corral Pinot Noir
(1) 2018 Rincon Pinot Noir
(1) 2018 Rosemary’s Pinot Noir
(1) Marigold Starter Kit
SOLD OUT
Rose | 6-pack
Our 2020 Pinot Noir Rosé is defined by its freshness and the cool climate of the San Luis Obispo Coast with notes of watermelon and white nectarine. $202
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
SOLD OUT
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
SOLD OUT
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.
Ingredients:
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)
Directions:
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.
Wine pairing:
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
As Director of Viticulture and Winemaking at Talley Vineyards, Eric Johnson oversees the grape-growing and winemaking process in pursuit of energetic wines which epitomize the distinct essence of Talley’s six estate vineyards in the San Luis Obispo Coast’s Arroyo Grande and Edna Valley AVAs.
Born and raised in Los Banos, California, Eric’s formative years on his family’s apricot and walnut farm ingrained in him an enduring respect for the land and a strong work ethic, having been involved in various aspects of farm management, from the physical labor of tending to the fields to strategic crop cultivation planning. Though he worked the farm throughout his childhood, “scooting around on tractors and forklifts, enduring the misery of rotting apricots smashed all over him in 110 degree summer heat,” his family encouraged him to pursue his own dreams, leading him to the scenic Central Coast.
In 2002, Eric enrolled at Cal Poly San Luis Obispo, where he studied Agricultural Business. Serendipitously, he was introduced to the finer nuances of wine through a college roommate, whose family owns vineyards in Sonoma County. Inspired by this newfound passion, Eric pursued Cal Poly’s new Wine and Viticulture program. His education was not just confined to the classroom; it extended to practical experiences at various vineyards and wineries, where he honed his skills and deepened his knowledge through the university’s trademark “learn by doing” approach to education. “My time at Cal Poly wasn’t just about learning the science of winemaking but about understanding the individual characteristics of each grape and each soil type from hands-on experience,” he reminisces. “We worked in the vineyards ourselves, made wines, and got to intimately understand every aspect of the process beyond just the theory.”
During his senior year in 2007, Eric eagerly accepted a role as harvest intern at Talley Vineyards before becoming lab assistant that same year. In an effort to expand his wine knowledge from a global perspective, he traveled abroad to work as a harvest intern at Whitehaven Winery in Marlborough, New Zealand for the 2008 harvest. Upon returning stateside, he continued his tenure at Talley Vineyards as tasting room associate before quickly working his way up to assistant winemaker. When longtime winemaker Leslie Mead Renaud retired in 2010, President Brian Talley took a chance on the ambitious 26-year-old, naming Eric head winemaker. “I was excited but also intimidated to take the helm of such a historic winery,” he recalls. He promptly buried himself in UC Davis textbooks for the next year, studying up on the technical details to support Talley’s transition and continue the legacy of the brand.
As winemaker, Eric maintains a minimalist approach in both the vineyards and the winery, taking advice given to him by Frederic Meunier, legendary proprietor of Domaine Jacques-Frédéric Mugnier in Burgundy. During a memorable visit, he asked the master vigneron for any advice for a young winemaker. Mugnier thought for a moment then offered, “I always achieve more when I do less.” This struck a chord with Eric and is a philosophy that he practices daily. “We’re fairly hands-off when it comes to winemaking, and rely on our long-term vineyard team to grow exceptional grapes. Delicious wines begin with precise farming and a trusted team,” he notes. “I don’t want to mask the unique qualities of each site. My goal is to honestly express what the vineyard gives us, rather than force a particular style.”
In 2024, Eric was appointed to the role of Director of Viticulture and Winemaking, providing him the opportunity to integrate tailored winegrowing strategies through his intimate understanding of each of the 90-plus vineyard blocks, allowing for the refining of the unique expressions of each site. This direct control over farming will enable Eric to further enhance Talley’s terroir-driven wines by precisely managing canopy, yield, irrigation, and picking decisions for each individual vineyard.
Eric resides in San Luis Obispo, with his wife and young daughter. Though his free time is limited, the same farming roots that first sparked his curiosity remain at his core. His 86-year-old grandfather still puts in long days tending the family orchards in Los Banos, exemplifying the dedication that helps explain Eric’s enduring intensity of purpose—much like the acclaimed Talley wines he meticulously crafts each vintage as a passionate student of both vine and cellar.
Rosemary Talley
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
As third-generation farmer and second-generation winegrower of Talley Vineyards, Brian Talley carries on his family’s heritage of land stewardship and commitment to sustainability from the region where he was born and raised. From the fields of Arroyo Grande to the esteemed ranks of the wine world, his legacy is not only etched in the estate sites of Talley Vineyards but also in the broader tapestry of the Central Coast wine industry, where his innovative leadership and commitment to quality have left an indelible mark.
Rooted in the soil, Brian’s life was profoundly shaped by the principles of hard work and an inspiration to sustain his parents’ and grandparents’ reputations as leading farmers on the Central Coast. “I always knew I wanted to work on the family farm, and couldn’t wait until I turned 12 and could start picking green beans,” he recalls. “Growing up on a farm gave me an appreciation for the demands of farm labor, the pride of place and the value of community collaboration.”
Beginning in the early 1980s, when Brian was a sophomore in high school, his parents began planting grapes at what is now Talley’s Rincon Vineyard to diversify their crops. Aside from assisting in a few experimental homemade vintages, Brian’s ultimate plan remained following his father’s footsteps, and eventually taking over the farm. However, in 1986 Talley Vineyards began bottling its own commercial wines, and consulting winemaker Steve Rasmussen encouraged him to find work at Oakland-based wine shop Curds and Whey during his collegiate years at UC Berkeley. Among the myriad bottles from across the globe, Brian’s passion for Pinot Noir was sparked upon tasting the 1985 Knudsen Erath Vintage Select bottling from Oregon. “Like most people at the time, I was focused on learning about bigger Cabernet-based wines which were in fashion, and discovering the delicate and ethereal qualities of Pinot Noir completely rocked my world.”
This epiphany marked the beginning of his transition from vegetable farming to the art of viticulture and enology authentically rooted in his cool climate home of the Arroyo Grande Valley. Upon his return to the family fold after graduating in 1988, Brian’s involvement with the developing wine venture burgeoned alongside his duties on the vegetable farm. In 1991, at the age of 25, the family appointed Brian to General Manager of Talley Vineyards. “I was blessed with amazing mentors, including my father, Jim Clendenen of Au Bon Climat and Chuck Bennett, the original marketing director of Sonoma Cutrer.” Brian became President of Talley Vineyards in 2004.
At the heart of Brian’s philosophy is a reverence for the symbiotic relationship between agriculture and winemaking. His leadership at Talley Vineyards is characterized by a commitment to estate grown wines that eloquently express their San Luis Obispo Coast origins. “Our journey towards single-vineyard bottlings, native yeast fermentations, and sustainable farming practices is a testament to our dedication to working in harmony with nature,” Brian explains. “Through trial and error working in the vineyards, we have learned the importance of not trying to impose our handprint and vision but work in sync with what each site and what each season provides us.”
Over Brian’s tenure, he has steered Talley Vineyards to become a celebrated producer of Chardonnay and Pinot Noir, lauded by critics and presented at the country’s most highly regarded venues, including being served at the White House numerous times. In 2006, the 2002 Rosemary’s Chardonnay won the 30th Anniversary of The Judgment of Paris when it was named Best California Chardonnay, a feat that astounded his humble family. Brian shares, “This recognition exceeded my wildest dreams.”
Beyond the vineyard, Brian has emerged as a vanguard in the California wine community, co-founding the highly-popular World of Pinot Noir wine festival, establishing the Fund for Vineyard and Farm Workers with his wife Johnine, and taking a leading role in the creation of the San Luis Obispo Coast AVA. Reflecting on these efforts, he remarked, “I love bringing people together to support a cause that helps our community, whether educating people about the merits of San Luis Obispo Coast Pinot Noir or securing support for our essential farm worker community.” Today, Brian Talley finds daily inspiration in the land he continues to steward. “My career has been one of discovery and connection, deeply rooted in my family’s land,” he reflects. Brian lives on the edge of Talley Farms with his wife Johnine with whom he shares two daughters. Together, the family enjoys traveling, hiking, cooking and recipe development. Alongside Talley Vineyards wines, his farm to table cookbook, Our California Table, Celebrating the Seasons with the Talley Family, pays homage to three core pillars of his career and homelife: food, wine and family.
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 rtalley@talleyfarms.com or me, btalley@talleyvineyards.com.
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
Enjoy!
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.
Give thanks with these wines, curated to pair perfectly with your Thanksgiving meal. Talley Vineyards wines are an excellent addition to any holiday table. $220
Survey our highly regarded Pinot Noir bottlings including 3 single vineyard wines. Burgundian style wines with California influence: approachable minerality, delicate fruit and refreshing energy. $272
Tis the season to drink and be merry with Bishop’s Peaks wines by Talley Vineyards. This survey is a great addition to any meal with family and friends. $106
This collection is the quintessential expression of Talley Vineyards, representing the cool climate and hillside topography of our home on the San Luis Obispo Coast. $160
Celebrate the holiday season with food, wine and family. Explore this tasting pack with wines that are perfect pairings with some of your favorite holiday dishes. $136
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.
Ingredients:
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)
Kosher salt
Directions:
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.
Wine pairing:
With the guacamole you can serve either Mexican beer or our 2018 Estate Chardonnay.
Rosemary’s Vineyard has become our most iconic vineyard, and has produced some of the most highly regarded Chardonnay and Pinot Noir in California. In fact it is truly unique as a site that produces two distinct wines of such high quality. Numerous vintages of Rosemary’s Vineyard Pinot Noir have been served at the White House and both Rosemary’s Vineyard Chardonnay and Pinot Noir have achieved scores of 98 points in Robert Parker’s Wine Advocate. The 2002 Rosemary’s Vineyard Chardonnay was judged the best California Chardonnay in the 30th Anniversary Judgment of Paris Tasting in 2006.
I was 10 years old in 1976 when I moved to the place that would become Rosemary’s Vineyard. At that time it was an avocado orchard. Over the previous year, my parents, Don and Rosemary, had built an adobe house on top of a hill on the first piece of property that my family bought in 1966, which was also the year I was born. This site turned out to be poorly suited for avocados because it frequently froze which damaged the trees and caused the crop to fall off. Within a few years, my dad started removing the avocado trees and considering what to plant next.
Meanwhile, in 1982, he had started growing winegrapes in our Rincon Vineyard and was pleased with the quality of the Chardonnay and Pinot Noir that we produced from that site. In 1987, he set out to plant those varieties in front of his house. For Pinot Noir, he chose the same clonal selection he had planted in the Rincon Vineyard, UCD Clone 2A (often referred to as the Wädenswil selection). As with most of our original plantings, he planted ungrafted or “own-rooted” vines because he wasn’t concerned about phylloxera and because the vines were less expensive (own-rooted vines are now exceedling rare and prized for their singular varietal expression). A year later, in 1988, he planted the east side of the driveway to Chardonnay. Very soon after that, he decided to name the vineyard after my mother.
Evening Rincon Vineyard
Evening Rincon Vineyard
The very first harvest of Pinot Noir from Rosemary’s Vineyard was blended into our Estate Pinot Noir in 1990. In 1991, my dad decided to sell some of the grapes to Jim Clendenen of Au Bon Climat winery in Santa Barbara County, who produced a legendary single vineyard bottling, in fact the first to bear the moniker “Rosemary’s Vineyard.” We produced the first vintage of Talley Vineyards Rosemary’s Vineyard Pinot Noir in 1993, most of which was sold directly to the customers on our mailing list. In 1994, I began planting Pinot Noir in the area behind my parents’ house. I’ll never forget the day Vineyard Manager Rudy Romero and I were marking the vineyard when my dad came out of his house and noticed that the vines would be planted on 8 foot rows, too narrow for the D4 Caterpillar tractor we used for tillage at that time. I told him that this was how a world class vineyard should be planted and that we could buy a smaller tractor. He muttered something under his breath and walked away—but he let me have my way.
Over time, we expanded the vineyard so that now it very nearly surrounds my mother’s house and consists of 14 acres each Chardonnay and Pinot Noir. Most of the original Chardonnay planting on the east side of the driveway has now been replanted with Pinot Noir, this time on 6 foot rows. The original own-rooted 2 1/2 acre block of Pinot Noir on the west side of the driveway remains.
Climatically, Rosemary’s Vineyard is the coolest site that we farm, which means that the grapes ripen slowly and maintain the refreshing acidity that is the hallmark of world class Chardonnay and Pinot Noir. The soil type, classified as “Lopez Very Shaly Loam” is distinct from the calcareous clays that we farm in the Rincon Vineyard or the sand or sandy clay loam of our vineyards in the Edna Valley. We employ gentle sustainable farming practices and classic old world winemaking to coax all of the potential out of this truly special site.
When I stand at the top of the vineyard and look to the ocean, just 6 1/2 miles to the southwest, I reflect on the blessing I’ve received to make wine from this special place. I do my very best to honor the legacy that began when my father began planting vines here in 1987. I think about him as I walk through the section he planted—the section that produces the very best Pinot Noir grapes that we farm—grapes that form the backbone of every bottle of Rosemary’s Vineyard Pinot Noir that we release.
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.
Hazel and Oliver Talley
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
Ingredients:
FILLING
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
CRUST
2 cups Flour
1 tsp salt
1 cup shortening
6 tbsps cold water
Directions:
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.
“The Rincon Adobe is truly the symbol of Talley Vineyards: It’s been pictured on every bottle of Talley Vineyards wine we’ve ever produced. It’s the first thing visitors see when they arrive, and it’s made of the earth of this place. It preceded us here and will endure long after we’re gone.” Brian Talley
The first thing visitors see when they arrive at Talley Vineyards is the historic El Rincón Adobe built in the early 1860’s by Ramon Branch, son of Francis Ziba Branch, holder of the Rancho Santa Manuela Land Grant and one of the original settlers of the Arroyo Grande Valley. The house is constructed of sun dried mud bricks crafted onsite from soil collected from the area.
The Branch family spoke of the ranch surrounding the adobe house as “El Rincón,” which means “the corner” in Spanish, likely referring to the corner of the 16,955-acre Rancho Santa Manuela. The Rincón Adobe was the smaller of the two adobe houses constructed by the Branch family. The larger Casa Santa Manuela, built by Francis Ziba Branch about two miles west, on land owned by the Ikeda family, no longer stands.
During the years that the Branch family lived in the adobe, the driveway leading to the property was lined by olive trees as it is today. The house itself was surrounded by fruit trees and geranium hedges. The deep window sills are a distinctive feature of the house, reflecting the adobe walls that are more than 24 inches thick. Each morning, according to family lore, the Branch children stood in the sills waiting for their mother to dress them.
Ramon began to establish El Rincón immediately after he and his wife Isabela moved into the adobe, working the surrounding flat land along with his older sons and hired help. Here he raised wheat, barley, corn, and beans, maintained livestock and operated a dairy. The Branch family continued to live off the land surrounding the adobe until they moved in 1892. To this day, this is some of the most productive agricultural land in the Arroyo Grande Valley.
El Rincón changed hands twice before the Talley family purchased the property in 1974 for its prime vegetable land. Don Talley began planting wine grapes in the Rincon Vineyard in 1982, and since Talley Vineyards’ first vintage in 1986, the adobe has been pictured on the winery’s labels. In 1988 the building-the oldest continuously inhabited residence in San Luis Obispo County until that time-was restored to serve as the Talley Vineyards Tasting Room.
Though no longer the main Talley Vineyards tasting room, the Rincón Adobe remains the symbol of Talley Vineyards and the Talley family’s enduring commitment to the soil and history of the Arroyo Grande Valley. Winery tours include a visit to the adobe, tasting in the historic building and are available for members of the Talley Vineyards Wine Clubs.
Talley staff’s favorite day of the week is Wednesday. That’s when Sarah Matthew arrives at the vineyard and cooks an amazing meal of us all to share. It’s hard to pick a favorite dish of Sarah’s but her Butternut Squash Lasagna is certainly a contender.
Ingredients:
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/4 cup plus 2 tbsp butter, divided
2 lbs butternut squash
14 ozs vegetable broth
8 ozs mushrooms, sliced
2 eggs, lightly beaten
16 ozs ricotta cheese
4 tbsps fresh sage, finely chopped
1/4 cup flour
3 1/2 cups whole milk
Pinch of nutmeg
Salt and pepper to taste
12 no boil lasagne noodles
2 1/2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
Directions:
Preheat your oven to 350 degrees.
If you are working with a whole butternut squash, begin by cutting it up. Cut off and discard the ends. Peel the squash, cut in half lengthwise and remove the seeds. Cut the squash into cubes, about 1 inch. (Chef’s note: As a time saver, shop for butternut squash that has been peeled, seeded and cubed for you!)
Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add 1 tablespoon of butter to the pan, followed by the butternut squash. Cook until the squash just begins to caramelize. Add the vegetable broth and allow to simmer until most of the liquid is cooked off and the squash is soft. Remove from the heat and set aside to cool.
Once the squash mixture has cooled, put in batches into a blender or food processor. Blend until smooth. Set aside until it is time to assemble the lasagna.
Melt 1 tablespoon of butter in a sauté pan over medium heat. Add mushrooms, turn up the heat and let the mushrooms cook until they have sweated and the liquid has cooked off. Remove from the pan and set aside to cool until it is time to assemble the lasagna. In a medium sized bowl, gently mix the ricotta cheese, eggs and sage. Set aside until it is time to assemble the lasagna.
(Chef’s note: The above steps can be done ahead of time and the ingredients refrigerated.)
Put the remaining butter, about ¼ cup, in the sauté pan and melt. Slowly whisk in ¼ cup of flour to create a roux. Whisk in the whole milk then gradually bring to a boil. Turn down the heat and, whisking often, allow to simmer until the sauce thickens, about 5 minutes. Add the nutmeg and salt and pepper to taste.
Begin layering ingredients into a 9 by 13 inch baking dish. Start with a layer of half the white sauce, followed by half the lasagna noodles, half the blended butternut squash, half the mushrooms, half the ricotta mixture and half the shredded mozzarella. Repeat. Finish with the parmesan cheese on top and cover with foil.
Bake in a 350 degree oven, covered, for about 40 minutes, until the lasagna is hot and bubbling. Remove the foil and cook an additional few minutes to brown the top slightly.
Next Post
Stone Corral Vineyard - a Celebration of Collaboration
With growing concerns about the coronavirus, we wanted to reach out and share the actions Talley Vineyards is taking to keep our tasting room safe and clean for you, our employees, and the community at large. We are strictly following the advice and direction of the CDC and the California Health Department as it relates to the virus. At this time, our tasting room will remain open from 10:30AM – 4:30pm daily.
Hygiene standards are always a top priority at the winery and tasting room. However, we’ve taken additional actions to ensure we serve you in the safest way possible. Enhanced safety measures include:
Enhanced cleaning protocols —We have increased the frequency of cleaning high touch areas across our facility.
Additional antibacterial products —We have increased the quantity of sanitizers and disinfectant wipes available for customers and employees in the tasting room.
Event Cancellations — In line with the California Department of Public Health guidelines published today, we will cancel all large events from now until the end of the month. If you’ve reserved tickets, please keep your eyes open for more details or feel free to reach out to us.
Staff Training — We continue to educate team members and share best practices for protecting our guests as well as our team members. We encourage team members to stay home if they are not feeling well.
While our tasting room will remain open for business, we understand that you might be choosing to shop and taste at home. In an effort to provide the best service possible, we will provide $1 shipping on any order from our website, now until the end of March when you use promo code ONESHIP at checkout.
Please feel free to reach out if you have any questions or concerns and we will continue to monitor and make update our status as things change.
Sincerely, Talley Vineyards
Stone Corral Vineyard – a Celebration of Collaboration
The Stone Corral Vineyard is a 28 acre vineyard located in the Edna Valley which was planted entirely to Pinot Noir in 2001. Just four miles from the ocean, it’s unique for two very distinct reasons: First, the soils of the vineyard are far sandier than anything else we farm. Second, it’s the only vineyard in our region that was established and is managed on a collaborative basis. Every year, three bottlings of Stone Corral Vineyard Pinot Noir are produced by Talley Vineyards, Stephen Ross and Kynsi, each of whom has a long term lease for 1/3 of the vineyard.
The soil type of the vineyard is classified as Arnold Sandy Clay Loam which is composed of weathered sandstone, exists predominantly in the coastal ranges of San Luis Obispo and Santa Barbara Counties and is considered to be “excessively well drained.” Consequently, the vineyard dries out quickly and requires more frequent irrigation than the calcareous clays we farm in most other sites. This soil tends to produce a distinctly dark yet plush style of Pinot Noir relative to our Arroyo Grande Valley vineyard sites.
The idea to plant a collaborative vineyard came to me in the late 1990s. I had listened to winemakers complain that they couldn’t find any smaller vineyard parcels to develop as “estate” vineyards and that traditional tonnage contracts incentivized growers to produce large crops (undesirable for premium quality Pinot Noir). Meanwhile, growers complained that winemakers insisted on unsustainably small production that wouldn’t cover the farming cost. I wanted to create a structure where the risk of the crop resided with the winemaker, who would receive the reward of making and selling highly acclaimed wine.
I explained this idea to my dad, and we settled on a lease structure wherein wineries would participate in the cost to plant the vineyard and pay the cost to farm their designated area, plus a rental fee. In return, they would receive the crop from that area and would control farming practices, crop yield, harvest decisions and other critical winegrowing choices.
Now that we had a business structure in place, the question became who to approach about this concept.
An obvious candidate was Kynsi winery, owned by Don and Gwen Othman, because they leased winery space from us adjacent to the site of the vineyard. As I thought about other candidates, I realized that Steve and Paula Dooley, owners of the Stephen Ross winery, could be good partners. Steve had an extensive background as a winemaker and had served in that role at the Edna Valley Vineyard. Paula had strong business chops as an executive with American Airlines. I’ll never forget approaching them at a family picnic in the late 90s and their immediate enthusiasm for the idea.
Before I new it, leases were signed, vines were ordered and the Stone Corral Vineyard was planted in 2001. Gwen Othman came up with the name, the English translation of Corral de Piedra, the historic land grant that underlay the site. Since that time, Stone Corral has emerged as the most highly acclaimed Pinot Noir vineyard in the Edna Valley. I appreciate the opportunity to collaborate with winemakers who share Talley Vineyards’ commitment to excellence and focus on capturing the special character of this unique vineyard site. Cheers to our 20 year partnership!
Oliver’s Vineyard
This is the third in my series of long form blog posts on each of our most important vineyards. Check out Rincon Vineyard and Rosemary’s Vineyard here. I’ll finish with the story of the Stone Corral Vineyard next month.
Oliver Talley was my grandfather and the founder of Talley Farms. He started farming in the Oso Flaco (skinny bear) area of the Santa Maria Valley in the 1930s after he graduated from UC Berkeley and returned to his hometown of Santa Maria. He followed his employer at the time, Byron Tabb, to Arroyo Grande, became his partner, and eventually bought him out to establish Talley Farms in 1948. Along the way, he met my grandmother, Hazel, and they had two sons, Donald (my dad) and Kenneth.
My grandfather was a tenant farmer focused exclusively on vegetables until my dad returned to the business and convinced him to start buying the land we farmed. Over the next 30 years, we purchased much of the land that today comprises Talley Farms, as well as our six vineyard sites. At the time my father began planting vineyards in 1982, my grandfather made two things clear: first, while he was happy to grow grapes for others, he didn’t want to be in the wine business. Second, we should plant Riesling, because that was his favorite wine. Four years later, my parents started Talley Vineyards and one of the five varietals we produced in that inaugural vintage was Riesling. Even though my grandfather still wasn’t crazy about the wine business, he was happy that we were making his favorite wine.
In 1988, a parcel of land that we were farming came up for sale. This 156 acre ranch was located on Corbett Canyon Road about 5 miles northeast of Arroyo Grande in the Edna Valley. Just like every other parcel we own, we purchased it to grow vegetables. And just like our other parcels, it included hillside property perfectly suited for winegrapes.
1991 was a busy year at Talley Vineyards: we completed our winery at the foot of the Rincon Vineyard, I became General Manager of the business, and we planted our new Edna Valley vineyard site. It was initially referred to as Block 17 because it was the 17th vineyard block we had planted since 1982. We needed a better name than that, and after casting around and exploring various options, my dad suggested Oliver’s Vineyard to honor my grandfather. In 1994, we made the inaugural vintage of Oliver’s Vineyard Chardonnay. I remember making up a barrel sample of that wine with a label that I mocked up that said “Oliver’s Vineyard”, which I gave to my grandfather. After he drank the wine (which he declared to be his new favorite wine) he soaked the label off, framed it and hung it over his bar.
Oliver’s Vineyard is now a 35 acre vineyard planted predominantly to Chardonnay, with small sections of Sauvignon Blanc, Riesling and Grüner Veltliner. Buffeted by the spring winds of the Edna Valley, and growing in Marimel Sandy Clay Loam soil, Oliver’s Vineyard is noted for producing exotic Chardonnay with distinct saline notes.
Our Oliver’s Vineyard Chardonnay is produced entirely from that original 16 acre planting, which is now one of the oldest blocks of Chardonnay in the Edna Valley. I think of my grandfather every time I enjoy it. By the time he passed away in 1999, he had come full circle on his view of the wine business. Not only was Oliver’s Vineyard Chardonnay is favorite wine, but he was happy to say that starting Talley Vineyards was his idea in the first place.
Cheers! BT
Perfectly Pinot Noir
Meet Talley Pinot Noir
Get acquainted with world class Pinot Noirs from the San Luis Obispo Coast. This tasting pack includes an array of Talley Pinots — get ready to meet your new favorite wines.
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.
