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.
It’s that time of year again. The winery seems to move into hibernation mode after harvest, with the 2012 wines aging in barrel and the vines dormant. And then the bottling line gets started up and the clanking of bottles begins. To be honest, bottling days don’t usually rank high as a favorite winemaking activity among winemakers and production staff. The stringent quality control guidelines, repetitive work, and endless bottling line repairs and adjustments just can’t compete with the fun of harvest days, fermentations, tastings, blend trials, and all that other good stuff we get to call work.
|Bottles before the labels||Bottles after the labels|
The bright side of bottling is that we are always excited to see our finished wines going into bottle. It is the point when the wines leave our hands to begin the bottle aging process and eventually be released to the public. Last week was an especially enjoyable bottling run because we got to see the delicious 2011 Single Vineyard Chardonnays get bottled! This week was equally as enjoyable as we bottled the 2011 Estate Pinot Noir which by all indications, will be a great bottle of wine.
We are also excited to announce that we have added a new Single Vineyard bottling to the already great lineup of Rosemary’s, Rincon, and Oliver’s Chardonnays. The 2011 Monte Sereno Chardonnay comes from our smallest vineyard, located just a couple miles west of the winery in the Arroyo Grande appellation. The 2011 bottling is a blend of the two blocks comprising both clone 548 and clone 4. The finished wine showcases beautiful tropical aromas and a rich, creamy texture on the palate. We only made two barrels of this delicious wine, so if you can get your hands on it you’ll be in for a treat!
It’s winter time, which might seem like a slow time around the winery, but that’s not the case. In reality, some of the most important activities in our winegrowing happen now.
In the vineyard, this is when we prune. Critical decisions that will affect the crop for this season, as well as subsequent years, are made right now. It all depends on how many buds we leave on the vine. More buds mean more potential crop, but less vigorous growth. These decisions are made on a block-by-block basis depending on previous growth and our production goals. This is an area where quality, focus and attention to detail really pay off, and I’m proud of our vineyard team. To see a video of pruning, check out our pinot noir pruning video .
In the winery we are focused on nother critical activities. One of these activities is our assessment of the quality of the previous vintage. Eric Johnson, Nicole Pope, Travis Monk and I conducted a complete tasting of every wine we produced from the 2012 vintage (more than 150 separate lots) on January 14 and 15. As we suspected, quality is excellent across the board with juicy approachable wines reminiscent of the highly successful 2005 vintage.
It is during these blind tastings that we first recognize special wines that are likely candidates for our single vineyard bottlings. Last January, we discovered how much we enjoyed the 2011 Monte Sereno Vineyard Chardonnay and East Rincon Vineyard Pinot Noir; so much so that we decided to release these as separate Single Vineyard Selections for the first time ever. We bottled only two barrels of each of these—so I anticipate that they will sell out immediately upon release. Enjoy!
It’s the New Year and we are focused on planning for our 65th year of farming in the Arroyo Grande Valley. While most of the effort is directed toward things we’ve done many times before, things like pruning, planting schedules and budgets, there are some truly new happenings to announce, especially related to people.
On the vineyard side, I am pleased to announce the appointment of Travis Monk as our new Vineyard Manager. Travis has worked with us since 2008 when he started in the Tasting Room. Lucy Parkin was extremely impressed with his work ethic, great attitude and especially his BBQ skills. After graduating from Cal Poly with a degree in Agricultural Business Management in 2009, Travis joined former Vineyard Manager Kevin Wilkinson as Viticulturalist and was appointed Assistant Vineyard Manager at the end of 2011. Travis worked closely with Kevin this past year to ensure a seamless transition to his new role. He oversaw the planting of more than 20 acres of avocados and now turns his attention to the replanting of the Rincon Vineyard, which will start in 2015. In his spare time, Travis enjoys hunting and golf. I’ve enjoyed working with Travis and look forward to the new ideas and the commitment to quality that he brings to our vineyard operations.
We’ve added another full time cellar worker in the winery. Patrick Sigler was one of three harvest interns who helped us during the 2012 harvest. Pat’s main responsibility was grape sampling, but he proved to be dedicated, conscientious and hardworking in the cellar as well. Pat just graduated from the Wine and Viticulture program at Cal Poly. In addition to his studies, he enjoyed much success on the Cal Poly soccer team, scoring the game winning goal against arch rival UCSB in 2011. Pat was raised in Sonoma County where he was exposed to the wine industry through friends and looks forward to becoming a winemaker someday.
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!
I am usually the one behind our blog posts each week, reminding fellow employees it's time to post, finding photos to add to their words, making suggestions on topics, and getting it up on the website. This week, with well earned vacations, I thought I would post the last blog of 2012.
As 2012 is almost over and we are about to ring in the New Year, it is time to reflect and at the same time look forward to what 2013 will bring. On Thursday, which was a sunny and very cool, breezy day, we were surprised by the site of this lovely, bright rainbow displayed across the vineyards and mountains here at Talley Vineyards. I take it to be a sign that 2013 is going to be a spectacular year!
Wishing you all a year of joy, prosperity and lots of rainbows! Happy New Year!
With a little over a week left before we celebrate the coming of 2013, I wish everyone a very merry Christmas and a happy New Year! While it is not my style to get sentimental and reminisce about highlights of the year gone past, 2012 is a little bit different. In the most succinct terms possible, it really was a great year.
As it pertains to my life and what I’m passionate about, two amazing things happened this year. First, and most importantly, this is the year I married my amazing wife, Erin. On April 14th, the Talley family was gracious enough to allow us to host our small, intimate wedding ceremony in the barrel room. After six years of dating and now over six months of marrage, I am happy to be able to tell everyone that married life is great!
Secondly, 2012 was an awesome vintage for just about every region of California, especially here on the central coast. While I am proud to have been a part of Talley Vineyards for what has been a really excellent string of vintages (2007-2012), this year is special because it is the first year in a while with both high quality and above-average yields. Some of you may know that I dabble in wine production. This is the second year that the Talleys have allowed us to tend a section of vines in Edna Valley and make a small batch of wine. I, my wife, and co-workers, Mike and Ken, harvested twice the fruit as last year and so far we think the wine may be twice as good! Furthermore, now that some of the wines in the barrel room have had a few months of age, we are really starting to see that the Talley chardonnays and pinot noirs are going to be very special wines.
For a wine geek like myself, there is no better feeling than knowing that I can stock up on the 2012 vintage when they come out and be assured that the quality of the wine is going to reflect the way I feel about the year in which the fruit was grown. Since we have some time before those wines come out, I’m going to go back to my first vintage here at Talley and enjoy a bottle of 2007 Rincon Vineyard Pinot Noir for Christmas. For the rest of you, I suggest that you pull out a great bottle and share some stories with loved ones about the special things that happened in your lives this year. Cheers!