Wine Archives | Talley Vineyards

Category Archives: Wine

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.



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Discover a New Talley


2022 Spring Release

Hope & Harmony

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

Estate Chardonnay

Oliver's Chardonnay

Rosemary's Chardonnay

Stone Corral Pinot Noir

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.

Important Dates

March 6Customization window opens (Savor & Discover)
March 6 –
April 3
Spring Release Experience (Savor & Discover)
April 3Customization window closes (Savor & Discover)
last day to edit credit card and shipping addresses (all)
April 6Credit cards charged
April 7Pick-up Members:
wines available for pick up
April 19Shipping Members:
wines shipped to home
May 8Pick-up Members:
last day to pick up wines
May 9Pick-up Members:
wines shipped to home
May 14The Secret Spot Dinner (purchase tickets)

Your Release

Savor (12)

2020 Estate Chardonnay

2020 Oliver’s Chardonnay

2020 Rosemary’s Chardonnay

2020 Stone Corral Pinot Noir

2019 Estate Pinot Noir

2020 Grenache

Discover (6)

2020 Estate Chardonnay

2020 Oliver’s Chardonnay

2020 Rosemary’s Chardonnay

2020 Stone Corral Pinot Noir

2019 Estate Pinot Noir

2020 Grenache

Explore (4)


2021 Gruner Veltliner

2020 Estate Chardonnay

2020 Stone Corral Pinot Noir

2020 Grenache


2020 Stone Corral Pinot Noir

2020 Grenache

2019 Syrah


2021 Gruner Veltliner

2020 Sauvignon Blanc

2020 Oliver’s Chardonnay

Wine & Spirits Top 100

Talley Vineyards named Top 100 Winery of 2021.

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, San Luis Obispo Coast by Talley Vineyards.
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.

Let’s raise a glass!

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Talley Family Cioppino


Sarah’s Butternut Squash Lasangna

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.


  • 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


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.


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Stone Corral Vineyard - a Celebration of Collaboration