April is just around the corner and here at Talley Vineyards that means a few things; the release of our Single Vineyard Chardonnays and the kick-off to what is a seemingly endless list of parties throughout the year. Being the Event Coordinator means much of what I spend my time doing is booking all the music and food for those parties, which works out really well as they are two of my favorite subjects. As a former music blogger, an avid member of some online music clubs and a record collector, I truly am the right woman for this job. Since my move here in November of 2012 and working here at Talley Vineyards, I’ve gotten to know the music community of Central California Coast pretty well and I’m always on the lookout for new acts that might fit the various levels of events we have at our winery. That also means on my off hours I’m always checking out bands and live music whenever I get the chance. Lucky for me it’s one of my favorite past-times.
This year at our summer music series, Tunes at Talley, we have an exciting and well-rounded musical roster of everything from Monte Mills and His Lucky Horseshoe Band to Prōxima Parada to Soul Sauce. We also have a wine club member party featuring Valerie Johnson and The King Bees, a seven-piece Dixieland jazz band. Classic rock singer songwriters Liv & Rob are playing our TFP Pick-up Party and the Gypsy Jazz Trio will be playing our Chardonnay Release Day. Also this spring we look forward to having both the SLO Winds Chamber Ensemble here and our annual Jazz in The Vines event where the Arroyo Grande High School Jazz Band will play in our courtyard while selling snacks to benefit their music program. Please check our Events page for dates and specifics.
As far as the upcoming food related portion of this spring goes, I’ve recently had the pleasure of figuring out a mouthwatering New Orleans-inspired menu for our Estate Subscriber Party this spring with Phil Lang from Bon Temps Creole Café in San Luis Obispo. I’ve also scheduled all of the delicious Food Trucks we have on scene at each Tunes at Talley event and this year we’re bringing back our favorites Salt & Pepper, Gusto on The Go and Haute Skillet. Between all of that foodie excitement, as well as co-hosting the next food and wine Sensory Pairing event we have coming up on the 19th of April, my job is jam-packed with thoughts of delicious eats. That and the exciting reality that springtime is almost here and with it all the parties, music and food that goes along with our world-class wines.
It’s my second January and here at Talley and that means one thing. Well, two things. The Talley Family Program winter wine shipment comes out and with that comes the annual release of Mano Tinta (“Red Hand” in Spanish). Established in 2004 by Brian and Johnine Talley, this wine is the key fundraising effort for the Fund for Vineyard and Farm Workers to provide grants to organizations that assist San Luis Obispo County agricultural workers and their families. All of the grapes, materials and services used to make the Mano Tinta wines are donated by local growers and vintners and the Mano Tinta project is always looking to find new members of the wine community to get involved. To date nearly $300,000 has been raised for the fund with a goal of $1 million so this support can continue in perpetuity.
As a Tasting Room employee, all the fun of the Mano Tinta project begins with the Artist Label Contest held for each vintage. Setting up all the beautiful entries in our tasting room and watching our customers come in and vote for their favorite painting or art piece leads to many interesting discussions about the vineyard workers and the amazing work they do. The excitement continues when we find out which artist’s entry has won and then finally some months later we get to see the painting transformed into a label on the bottle. We also love to see the stunningly etched double magnum that is created for each winning label. My desk sits below the wall of the past Mano Tinta winners and their beauty and meaning continues to be a main focus of curiosity with all of our Talley customers both new and old. Speaking of which, you can come in to the tasting room and see the festive display of our current 2010 Mano Tinta label by Ethel “Tink” Landers and be sure to taste some while you’re here!
Johnine and the girls at the main temple building, Fushimi-ku, Kyoto Japan.
I’m writing this post in the midst of my second ever visit to Japan. This has been a great trip, made even more special because Johnine and our daughters, Elizabeth and Olivia, were able to join me. Elizabeth did much pre arrival research and planning and our itinerary has been filled with visits to temples and shrines in Tokyo and Kyoto and a planned visit to Hiroshima. Having said that, my major focus has been business and I’m proud of the fact that we will likely sell more wine in Japan than all but our largest markets in the US this year. We have the enthusiastic support of an importer called Jalux who has made a serious commitment to Talley Vineyards.
Food and wine are serious business in Japan and there are more Michelin starred restaurants in this country than in France. The great wines of the world are prominently featured in wine shops, wine bars and on restaurant wine lists. A trade tasting and seminar featuring chardonnay and pinot noir from Talley Vineyards, Au Bon Climat and DuMol had amazing attendance and a super engaged audience. Sommeliers and retailers here take their craft seriously, pay special attention during tastings and ask great questions, though the translation slows things down a bit.
Kozo and Diana Hasegawa with us at their restaurant, Tableaux.
Wines like ours that are made in a balanced and elegant style are celebrated here because they complement Japanese cuisine, renowned for its refinement and subtlety. Culinary highlights included Johnine’s birthday dinner at Kurasawa where the chef prepared a tempura tasting menu in a private room for our family as well as a ten course Kaseiki (traditional Japanese tasting menu) dinner at a Michelin 2 star restaurant in Kyoto called Roan Kikuni. I also reconnected with the first person to import our wines into Japan, Kozo Hasegawa, when he hosted a special wine dinner featuring Talley Vineyards and three other wineries, at his famed Tokyo restaurant Tableaux.
It’s rewarding to see our business grow in a place that cherishes food and wine. I can’t wait to come back!
For the Talley Family, Christmas of 2013 was special in so many ways. It should come as no surprise that it revolved around food and family. We kicked things off with our traditional Christmas Eve celebration and a meal featuring tamales and Christmas lima beans from our Fresh Harvest box. Our dinner table featured a handmade candle holder that cellarworker Patrick Sigler created out of a barrel stave and gave to me as part of our Secret Santa gift exchange. We enjoyed some nice wines, including a magnum of 2003 Rosemary’s Vineyard Chardonnay and some 2012 Blanc de Noir Sparkling wine that we made from Rincon Vineyard Pinot Noir.
Christmas breakfast is one of my favorite meals of the year and we celebrated with homemade cinnamon rolls, omelets and ham. Our family exchanged gifts, including more handmade gifts than ever before--knitted hats, scarves and a Christmas stocking from Olivia. Elizabeth created craft cork items, a beautiful photo book of our summer vacation and a custom puzzle featuring our family in the Swiss Alps. After our big breakfast, Olivia and I took a walk and enjoyed the unseasonably warm Christmas weather. At 83 degrees, it was the second warmest day on record in San Luis Obispo. The celebration continued Christmas night with a special dinner at my mom’s house featuring grilled filet of beef, (perfect with Rincon and Rosemary’s Vineyard Pinot Noir magnums) an assortment of vegetables from our Fresh Harvest box and my mother’s wonderful cheesecake.
Johnine and I are thankful to enjoy the bounty of our land, to work with so many passionate and dedicated people, and to live close to our families so that we can savor these special experiences. Best wishes to you and your family this season and for all of 2014!
For the past several weeks, my co-worker Christina Bailey and I have been doing food and wine pairing research in order to come up with a sensory experience to offer Talley customers as a fun way to delve a little deeper into our wines, as well as to help them plan a nice meal at home featuring a Talley Vineyards or Bishop’s Peak wine. Looking back, I think of what a couple of rookies we were back then, with no clue of what a Pandora’s Box we’d opened of convoluted, contradictory information at every turn. Show me a website that says Pinot Noir pairs well with salmon and I’ll show you two that say the metallic taste in your mouth from such a pairing will make your teeth ache. Caesar salad; is it wine’s natural enemy? Or is the garlicky anchovy dressing a dream come true when paired with a citrusy Sauvignon Blanc? (For me, it’s the latter.) Also this news flash: NEVER pair chocolate with red wine. Am I the last to know?! Apparently you’re not to pair chocolate and red wine because the tannins in chocolate ruin the many nuances and complexities of the wine. Port or Muscato wine paired with dark chocolate is the possible exception but it’s one of the few cases where the wine is the sweeter item. So why did I love the milk chocolate Hershey’s kiss with our Estate Pinot Noir so much? I could pair a whole bag of them with a bottle and call it dinner. Is my knowing it’s ruining the wine even though they taste so delicious together to me, still a good enough reason not to do so? Is someone else tasting what I am when I pair these items and actually not enjoying it? And if so, whose right?
Don’t get me wrong, this is the most fun research I’ve ever had to do, as well as a fairly privileged dilemma to have on my plate. Given that, what started out as an exciting journey of putting together a menu quickly spiraled down a rabbit hole into a disorienting world of do’s and don’ts, rules and exceptions, and utter frustration when I myself loved a pairing one day and completely disagreed with myself the next. And then there was the trial tastings with various tasting room, winemaking, sales and production staff members. Not a consensus among them and their tastes when it came to the good, the bad and the ugly. This ironically, has been quite helpful, because I learned even more from the reasons behind their varied opinions. Also, the things you learn about your co-workers when asking them to try such pairings is priceless. Watching Christina struggle to nibble on a tomato (not her favorite food) and choke it down with our Cabernet Sauvignon was an exercise in hilarity. She is the epitome of professionalism in the name of research. And finding out there wasn’t a single food item on our list that our Tasting Room Manager was even willing to eat was even more amusing. In the end, we decided our best bet is to find a majority rules item within all the opinions that makes good pairing sense and not worry about the fact that you can’t please every palate.
After the many weeks of research I’ve put into this project, I should be qualified to hold entire weekend long seminars on the subject. And yet with all the knowledge I’ve absorbed, it seems to be falling back on the old adage “the more you know, the more you don’t.” Not only that, but every food and wine pairing “rule” based on a particular varietal can be discounted entirely given a particular winemaker’s take on that varietal. Until you pair a particular bottle with a particular food item, expect curve balls. For a person like myself, who spends a great deal of free time reading food and wine blogs just for fun, it’s been a most humbling experience trying to put together a fun, educated and eye-opening sensory experience to help people learn how to make smart choices when putting together a nice dinner party. Or helping our customers choose a winning food and wine combination when spending their hard-earned money dining out. But we’re getting there. I mean, it’s not rocket science…but it is science.
Thanksgiving has always been a favorite holiday of mine. As I child, Thanksgiving meant anxiously awaiting the arrival of out of town relatives, including a large contingent of cousins whose appearance turned our home into a kid free for all. In retrospect, I wonder if my parents were as anxious for the holiday weekend to end as I was for it to start!
As an adult, I still love Thanksgiving. A big part of that is due to the pleasure of having family and close friends together. But I also love to cook - and I really love to eat - so Thanksgiving is certainly a day that speaks to me on that level. The last few weeks I have started excitedly working on the Thanksgiving menu and planning what I will put on the holiday table.
One thing I am always eager to serve at Thanksgiving is Talley Vineyards Pinot Noir. That might surprise those who are well acquainted with my wine preferences. It is not an easy thing to admit considering who signs my paycheck, but the truth is that I’ve never been a huge fan of Pinot Noir. However, over the past several years my appreciation for the varietal has grown by leaps and bounds. How could it not considering the many Talley Vineyards wines I’ve been given the opportunity to taste? And the Thanksgiving meal, with its many complex flavors, surely gives our beautifully balanced Pinot Noirs the chance to shine. When I open a bottle (or two or three) for the Thanksgiving dinner crowd, I know that I am offering them something really special that will be truly enjoyed. That is definitely something to feel thankful for!
Best wishes for a wonderful Thanksgiving for each of you. Here’s to hoping you have something special in your glass to toast with!
Another harvest is already here! We’ve only been harvesting for a week and the winery is already packed with fermenters. With this warm weather, everything seems to be ripening quickly and it is looking like it is going to be an exceptionally fast and intense harvest.
The 2013 vintage will definitely be a memorable one for me. This is the ninth grape harvest I’ve worked, my fourth harvest at Talley Vineyards, and my first harvest as a new mother. The notion of being tired new parents will take on a whole new meaning once we add the onslaught of grapes to the equation. My husband and I will be passing in the night as he manages night picks at Halter Ranch; and I’m just hoping that our son, Grayson, recognizes our efforts and lets us have some uninterrupted sleep every once in awhile!
Grayson may not understand it yet, but this is just the first of many harvests to come during his childhood, when his parents will be blurry eyed, sticky, and purple handed for weeks on end. Without a doubt he will become familiar with smells of fermentation in the winery and the sights and sounds of grapes being picked and processed.
We are planning to start a tradition of saving wines from Grayson’s birth year to share with him when he turns 21, and what better wines to save than the age worthy Talley Pinots and Chardonnays that I had a hand in making! If the beautiful growing conditions continue, the 2013 wines should be spectacular. Twenty-one years from now, I look forward to opening these wines together and recounting the crazy and wonderful memories we will have from our first vintage as a new family. Okay, time to get back to those grapes!
|Pinot noir fermenting in the cellar.||Grayson reacts to the news harvest has started!|
The focus of my blog post this week is crop thinning, a critical activity that occurs every year at this time. Below is a video featuring Vineyard Manager Travis Monk discussing how and why we thin chardonnay. In summary, we remove clusters from vines where the clusters have a tendency to pile up on one-another. If we don’t remove some of these clusters, we risk botrytis or mildew, which reduces both quality and the size of the crop. Enjoy the video!
As I thought about what to write about for this week’s blog post, it occurred to me that so many things are going on around here that it would be fun to include them in a video montage, shot in a single day. For those who would rather read than watch video, here are a few highlights.
The sun rose just after 6AM over the beautiful fog laden Arroyo Grande Valley. At Talley Farms, we’re in the full swing of things, harvesting cilantro, nappa cabbage, lettuce and spinach. We’re also packing harvest boxes and there’s some fun video of that. Meanwhile, we’re planting bell peppers, our key fall crop.
On the vineyard side, our crews are focused on two aspects of canopy management. The men are lifting wires and tucking shoots (included in the video), while the ladies are removing leaves (visit our archive for that video). The goal in both cases is to expose the clusters to air and sunlight to prevent mildew and botrytis and to promote even ripening and optimal flavor development. In the winery, we’ve just completed racking together the 2012 Chardonnays, so the crew is busy washing barrels. You can watch Nacho Zarate and Pat Sigler discuss the finer points of barrel washing.
I hope you’ve enjoyed this brief tour of Talley Farms and Talley Vineyards on a typical July day. Cheers!
The wine industry is an amazing industry to work in. Wine is made in so many places throughout the world. We have the ability to travel around talking to growers and winemakers to learn more and more about refining our craft. One of the many perks.
Last week I was lucky enough to travel to France with Brian Talley and explore the Mecca of Pinot Noir and Chardonnay. Burgundy, France. I have been visited Burgundy before but not like this. This time I felt that I was really able to ingrain myself in the area, the vineyards, the wines, and the culture. We were staying in the middle of Burgundy at the Francois Frères house in St. Romain, a small town outside of Beaune. Francois Freres are our main supplier of Pinot Noir and Chardonnay barrels at Talley. The Francois’ are such an amazing family and their hospitality is unlike anyone I have met.
From St. Roamin we traveled to Domaine Jacques-Frederic (Freddy) Mugnier in Chambolle- Musigny. He is a very humble man with a masterful winemaking touch. I absolutely loved his wines. We were lucky enough to barrel taste his 2012’s and taste through most of his 2011’s. He even brought out a 1993 Chambolle-Musigny that blew everyone’s mind. For its age, it still had great youth and energy.
From Chambolle we would travel to Gevrey-Chambertin for a visit to Domaine Fourrier. We were able to taste through a vast majority of their 2011’s. Great wines with amazing structure. These wines will have no problem ageing for years to come. From Gevrey-Chambertin we traveled south to the illustrious home of white Burgundy Puligny-Montrachet and a visit to the famed Domaine Leflaive. Leflaive has been one of my favorite Chardonnay producers for a while now and it was amazing to be able to visit and taste through their 2011’s. The depth of flavor, finesse, and searing acidity leaves no doubt in your mind as to why Domaine Leflaive is one of the greatest Chardonnay producers in the world.
Our last visit was to the jack of all trades Domaine Comte Lafon. I say that because owner/ winemaker Dominique Lafon not only produces amazing Meursault and Montrachet but just as amazing Volnay and Monthelie. It’s pretty unique that Lafon produces red and white Burgundy especially at the quality that they do. His wines have an amazing intensity but a beautiful elegance that drifts throughout the palette. I would say Dominique was the most open winemaker we spoke to. It didn’t matter how technical or intrusive the question was, he answered it. I have to say I probably learned the most speaking with Dominique. Looking back at my notes, Most of them involve things he said regarding the way he likes to make wine. My favorite topic was how to achieve the optimal amount of “noble” reduction in his white Burgundies. A technique that has eluded me in the past yet one that I would love to figure out because I find this characteristic irresistible in Chardonnays.
My Burgundian travels reminded me why Burgundy is the Mecca of Chardonnay and Pinot Noir. It is the mother land when it comes to these grapes and there really is no place like it. As we were leaving Domain Mugnier I asked Freddy Mugnier what advice he could give to a young winemaker such as myself. He stood silent for a moment until his eyes lit up saying, “I always accomplish more when I do less.” The perfect advice that I will never forget