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!
Well it's official, winter is here. Unfortunately winter has not yet brought us any rain, but it's sure been cold. I'm sure many of you have seen on the local news the threats that frost brings to farmers here on the Central Coast. A few people have been asking me what the cold weather means for us at Talley Vineyards. Luckily on the vineyard side of things, the cold winter frosts do not do us much harm. Most of the vines have shut down for the year and are going into dormancy. The leaves have mostly dried up and blown off with the strong winter winds we've been having. Colder temperatures will help to keep these vines dormant until mid to late February. So what the heck do we do the rest of the year? Well, there's still quite a bit going on.
Our vineyard crews are busy getting ready for next year. There's quite a bit of maintenance work fixing broken end posts, tightening trellis wire and dropping the training wires back down to get them out of the way for next year's growth. The crew has also been busy helping the winery with their winter bottling. The tractor drivers have completed the cover crop planting and will begin to focus on some winter weed control. With the lack of rain, our irrigator has stayed busy getting water to the vines and I've been busy on the computer working on budgets and coming up with next year's pruning plans. We will most likely begin some pre-pruning at the end of the month.
So what else is going on at Talley Vineyards? Well today is one of my favorite days of the year to work here at Talley. Today is the Talley Farms Annual Ranch Barbecue. All the employees from Talley Vineyards and Talley Farms, along with many of our local growers and vendors, will congregate at the packing shed tomorrow around lunch time for a Santa Maria style feast. The tostadas are the biggest hit! It's my favorite event of the year, because it is the one time of the year that nearly all 200+ employees can come together and celebrate the year. It is a great time to let us show thanks to all of our employees for the hard work that makes our business possible. One of the big events of the day is the long term employees photo. Each year the Talley's take an updated group photo with all the employees that have been with the company 20 years or longer. It's amazing how large this group has become and really shows what a great place this is to work. I'm only bringing about 6 years with Talley to the table, so I still have a ways to go before I'm photo worthy, but it's amazing how quickly the seasons pass by. This season is winding down, but the next one is just right around the corner. I hope everyone can enjoy the end of the season and best wishes for a Happy Holiday.
Last Saturday we hosted our Picnic in the Vineyard, the third year we have offered this event for members of our wine clubs. This event has quickly become one of my favorites for a variety of reasons.
To be perfectly honest, one reason I truly love the Picnic in the Vineyard is I have almost no responsibility for its planning, preparation and implementation. Could anything be better than simply showing up for a delicious meal in a beautiful setting? Yes, it is even better when you show up and everyone thanks you assuming you helped make it happen! The truth is that Belinda Christensen really leads the charge on organizing the picnic and she is probably smart to keep me on the sidelines. It is a well known fact among Talley Vineyards employees that it will rain on any event I help organize. Truly. Maybe some of you remember the infamous Marianne Talley “Mud” Run of June 2011?
It has become tradition at the picnic for our Vineyard Manager Travis Monk and our Winemaker Eric Johnson to give a casual presentation and this has become another reason I love the event. After all my years working at Talley Vineyards I am sometimes surprised that I can still learn something new every day. It is great to sit back, listen to the experts share their knowledge and walk away with a deeper understanding of the vineyard and production processes. There were a lot of questions for Travis and Eric about the upcoming harvest and how soon it would be underway. Was it my imagination that some subtle signs of panic began to creep onto Travis’s and Eric’s faces as the discussion brought home the reality that harvest is right around the corner? Maybe it was, but it was still fun to imagine!
Of all there is to enjoy, the best part of the picnic is getting to know some of our wine club members in a fun and casual environment. I spend my days immersed in our wine club member database and if you give me a name I can probably tell you where that person lives, their favorite wine, how long they’ve been a wine club member. But it is rare that I am given the opportunity to meet the person behind the wine club membership. It is truly a pleasure to share good food, good wine and good company at the Picnic in the Vineyard.
Every year we hold an appreciation event for your Estate Subscriber Program wine club members. This year, Alyssa decided it would be fun to have a pizza maker and pasta. Out on the lawn in front of the winery building, on a perfect afternoon, our club members enjoyed pizzas, wonderful wines and a lovely pasta meal. Words cannot describe the "fun" but a few photos might.
|Estate Subscriber event in progress|
|The pizza maker||Pizzas fresh from the oven|
|Toss a cork, win a magnum of wine||Great library and current wines|
|A fun day at Talley Vineyards|
This weekend is WOPN! World of Pinot Noir is the must-attend event for any serious pinot noir enthusiast. This experience features hundreds of pinot noirs from all over the globe through seminars, walk-around tastings and dinner events. Renowned producers of this coveted varietal pour tastes of their current release wines at the grand tastings, while rare and old vintage wines are usually poured in special seminars and dinners. As an added bonus, the event is primarily held on the bluff in Shell Beach at both the Dolphin Bay and Cliffs Resorts, overlooking the beautiful Pacific Ocean. (Oh, and Brian Talley was one of the founders of this event!)
This year, Talley Vineyards will be the focus of one of the educational “breakout sessions”. This sold-out seminar will feature Rosemary’s and Rincon Vineyard wines from 2007-2010. It is my opinion that these wines are some of the best we’ve ever made, and now is a wonderful time to taste them side by side. Many pinot noirs have a relatively short shelf life, but the Talley wines are known for their exceptional ageability. Our pinot noirs show incredible structure and depth and can begin peaking more than 4-5 years after bottling. Brian Talley and Eric Johnson will be hosting this special event and discussing what is unique about each vintage and what contributes to the beauty of these wines today.
If you want to taste as many pinot noirs as possible, I recommend going to both the Friday and Saturday afternoon tastings. Each day features a different group of wineries. If you haven’t bought your tickets yet, it’s not too late. You can still purchase them at http://www.worldofpinotnoir.com. This event provides the opportunity to enjoy the many variations of this wonderful varietal in a fun, educational and beautiful environment.
If you’ve visited the Talley Vineyards tasting room, you would know that we have a lot of faces behind the bar. It takes a lot of people to cover our staffing needs to be open seven days a week and it’s not very often that we can get them all in the same place at the same time. Earlier this month, however, we were able to get sixteen of us together for an awesome day of wine tasting in Paso Robles.
Entrusting our tasting room to ex-tasting room employees Michele (now our operations manager), Alyssa (now our direct sales manager), and Belinda (now our direct sales assistant), all sixteen of us were chauffeured to Paso Robles, in style, on the Central Coast Trolley. We hit some of the best on the far west side of Paso Robles – Justin, Tablas Creek, Halter Ranch, and Jack Creek.
Beyond tasting a broad variety of different wines, from the delicious cabernets and Bordeaux blends at Justin and Halter Ranch, to the Rhone varietals at Tablas Creek and Jack Creek, the day was a great opportunity for the staff to build camaraderie. Many of our staff members work a few days or less a month, some only on the weekends, and some only during the weekdays. The ability to have our entire team together, learning about wine and witnessing how other wineries operate and being able to socialize and catch up with one another was priceless. It was also a great success in that staff members have given us valuable feedback on the experience, including many ideas that could really strengthen us as we move forward.
For me, the one universal theme that I noticed is that what impressed our group wasn’t so much about the actual winery, but more about how the staff presented them. A visit to the new tasting room at Tablas Creek, the vineyards and caves at Justin, and the new winery facility at Halter Ranch are enough to make anyone in the wine industry very jealous. Following those up with a stop at Jack Creek, an equally remarkable facility at a sliver of the size of the other three, allowed us to see that it’s not all about size of the building. With great hospitality at all four locations, and knowing what a beautiful place and great people we have here at Talley, the key thing I learned is that a successful winery isn’t all about the facility, it is about a group of people with enough passion to produce a great product anywhere.
As a way to encourage dining out during an otherwise slow time of year, California celebrates January as “Restaurant Month”. Each participating restaurant creates a generous fixed price menu offering 3 courses for $30. This is a fantastic opportunity to get in on some incredible culinary values, particularly in some restaurants where that’s less than the cost of just one entrée.
I can’t speak for what happens in other counties, but in San Luis Obispo there’s an added bonus of wineries partnering with these restaurants. In most cases this means that for a small additional fee, the restaurants will offer either a flight of wines or individual glasses to complement each course. For the most part, these added wine pairings are designed to be as great of a bargain as the meals so you have the chance to taste some incredible, and in some cases rare wines, all for a nominal price.
This brings me to the Talley Vineyards tie-in… I’m in marketing, can you blame me? We are delighted to share that we are partnered with the fabulous Marisol Restaurant at The Cliffs Resort in Shell Beach. They are well known on the Central Coast for their exquisite food prepared by Chef Greg Wangard in a beautifully scenic location perched right on the cliffs of Shell Beach. This month only, for $30 you can choose from a large selection of gourmet appetizers, entrées, and desserts for each course that pair perfectly with some delicious Talley Estate wines. Check out this link to see their complete menu, but I highly recommend the beef short ribs with our Talley Vineyards Estate Pinot Noir, the best I’ve ever had!
Last night we had our annual Talley staff Christmas party at Giuseppe’s Restaurant in Pismo Beach- and no, the night didn’t end with karaoke. As you can imagine, this is an exceptionally fun event where we have the amazing opportunity to taste a wide variety of rare, old vintages of Talley single vineyard wines. Even better, the wines are all from large format bottles which are not only festive, but are known to age better than small format bottles. The only difficult part is pacing oneself enough to fully appreciate what you’re tasting.
We kicked off the night with a 5 liter bottle of 2001 Rosemary’s Vineyard Chardonnay- which in the words of our direct sales manager Alyssa Ball, “Smelled and tasted rich, nutty, and delicious like a perfectly aged chardonnay”. I totally agree with her, and I’ll add that it was a wonderful complement to the creamy stuffed mushroom appetizer they were serving. That bottle disappeared pretty quickly (there were a lot of us), so we moved on to another 5 liter bottle, the 2007 Rincon Chardonnay. The Rincon was surprisingly fresh and citrusy, showing very youthful. If you have this wine in your cellar, it is drinking well now, but it definitely has a lot of years left to age.
So, with dinner on the way, we needed to fill our seats and our glasses- this time with a few pinot noirs. It was a moment I was waiting for, the ceremonious opening of the 9 Liter bottle of 2001 Rincon Vineyard Pinot Noir. We recently revisited this wine in our library tastings and I remember it scoring top rankings. The larger format bottle didn’t seem to differ from its 750 ml equivalent. It had very distinctive earthy characteristics, and the palate was silky and smooth.
Since I don’t have room to fill in the details about all the wines we shared, I would like to finish with the highlight of my evening, the 1999 Rosemary’s Vineyard Pinot Noir. This wine had bright and distinctive fruit with perfectly balanced acidity and a silky, tannin structure. This delicate yet robust pinot noir is still a star after roughly 12 years in bottle.
Once again, I was reminded of what a wonderful producer we work for. Even though those incredible wines were all made before my time at Talley Vineyards, it was very special to get to experience these vintages with the family that produced them.
Thanksgiving, is just around the corner. It's my favorite holiday because I love to cook. This year I plan to brine my turkey then roast it in my wood burning oven. Every year people ask me what I drink with the meal. My favorite choice is our Estate Pinot Noir because of its balance and elegance, which I find works well with the complex flavors of the meal. The magnums we're featuring this month are perfect for extended family. I asked our crew here at Talley Vineyards what they plan to serve. Best wishes to everyone for a joyous Thanksgiving!
Nicole Bertotti-Pope, Assistant Winemaker, 2010 Rincon Pinot Noir
“Pinot Noir is a great match for turkey and all the usual side dish suspects, and what better excuse than Thanksgiving to pull out those single vineyard pinots you've been saving all year! The 2010 Rincon Pinot Noir is tasting great right now, and has just the right balance of fruit, spice and earthiness to pair with just about everything on the table. I think it will go perfectly with my dish of maple chipotle mashed sweet potatoes.”
David Block, Sales Manager, 2011 Bishop’s Peak Riesling
“I vote for the 2011 Bishop’s Peak Riesling. I would serve that as the cook’s prep wine to be consumed in copious amounts with light snacks such as seasoned nuts like Rosemary almonds or wasabi spiced peanuts.Drink up sailors it’s time to cook!”
Alyssa Ball, Direct Sales Manager, 2010 Oliver’s Vineyard Chardonnay
“One of my favorite fall foods is butternut squash and I always like to include it in my Thanksgiving meal. This year I plan to roast the butternut squash and serve it with browned butter and fresh herbs. I recommend enjoying a glass of Oliver’s Vineyard Chardonnay along with this delicious and simple side dish.”
Eric Johnson, Winemaker, 2010 Rincon Chardonnay
“At the Thanksgiving meal, my favorite food on the plate is stuffing. I like a stuffing that uses tart green apples as a primary ingredient, because the apples add so much extra flavor. Rincon Vineyard Chardonnay is the perfect wine to pair with apple stuffing and I plan to enjoy a glass or two for the holiday. ”
Michele Good, Director of Business Operations, 2010 Talley Vineayards Estate Chardonnay
“I’m going Estate Chard. Love that wine and goes good with Turkey, gravy, potatoes, appetizers, and everything else I eat on T-day.”
Anna Heacock, Marketing Manager, 2005 Rosemary's Pinot Noir
“I plan on bringing a few bottles. I’m finally going to open a 2005 Rosemary’s Vineyard Pinot Noir. While I know this wine still has many good years left, I’m not very patient and I know it’s drinking beautifully now. I will savor this wine from appetizer to dessert- it doesn’t need a complement. Because I will want to enjoy at least a full glass (or two), I need to provide a distraction that I can feel good about. For that, I will also bring a few Bishop’s Peak Chardonnays, absolutely delicious as an aperitif and a perfectly refreshing pairing to all the traditional Thanksgiving flavors of savory, nutty and fruity.”
Belinda Christensen, Direct Sales Assistant, assorted Talley and Bishop's Peak wines
“If you were to come to the Christensen family Thanksgiving table, you would find Prime Rib, not turkey. And at the very crowded table, would be multiple bottles of wine including Stone Corral Pinot Noir, some Rincon Pinot Noir, Bishop’s Peak Cabernet, maybe some Elevation Red, a bottle of Riesling for my mother, and a bottle of Rosemary’s Chardonnay for those white wine drinkers. Something for everyone."
This past summer Brian Talley packed his bags and set out to meet with some of the top food and wine writers in the country to share our 25 year portfolio of chardonnays. This precarious mission to meet with these most discerning reviewers and host a retrospective tasting has proven to be an incredible success. Over the past few months, numerous articles have surfaced in magazines and around the web about the true age worthiness of our wines. One of the most flattering in our recent accolades was when Food and Wine Magazine named Talley Vineyards as one of “The World’s Most Trustworthy Wineries”. We’ve been regularly sharing this press with our friends on Facebook, but just in case you missed it, here are a few exciting highlights of what the experts had to say:
I would confidently put any of the Talley wines toe-to-toe with Grand Cru French Burgundy. Talley’s wines definitely made a statement; not all California Chardonnays are equal, and California Chardonnays crafted in a classical style and grown in cooler climates deserve a second look. They also merit a place in your cellar, to be savored today and twenty years from now.- Katie Kelley Bell, Forbes
Talleys wines don’t have to be old to taste good. We also tasted five delicious Chardonnays that were brand new. The important thing about these wines is that they have generous acidity and restrained fruit. In other words, they are far more reminiscent of a European wine. - Austin Chronicle
Made in a Burgundian-style with an emphasis on the vineyards and creating a true sense of place, instead of manipulation in the winery, Talley Vineyards succeeds in delivering a lively white filled with citrus and stone fruit notes, balanced with layers of spice and nuttiness. Enjoy a bottle young, and then let one age for a few years and you’ll see the flavors develop into rich caramel notes while maintaining the acidity and brightness of the fruit. - Hayley Hamilton
The two best surprises came from the oldest bottle we tasted, the 1994 Talley’s Vineyard, as well as the 2001 Rosemary’s Vineyard which both maintained their consistency in structure, balance and acidity, proving that these wines could easily continue to age an additional number of years. – D Magazine
- Talley remains one of the great estates in California that has yet to be fully discovered. As a result, prices remain exceedingly fair considering the quality of what goes into the bottle. - Antonio Galloni, The Wine Advocate