About the time when colorful fireworks are hitting the sky to celebrate our nation’s independence a different kind of colorful fireworks is occurring out in the vineyard. What I’m talking about is the arrival of color to the grape clusters which is most commonly referred to as veraison. Veraison literally means “the onset of color” in French and the term symbolizes the transition from berry growth to berry ripening.
We have several vineyards at Talley with different terriors and most of the vineyards start and finish veraison at different times. Typically the first blocks that start veraison will be the first grapes harvested but that is not always the case. At this time of the year we are in the thick of it when it comes to veraison. We have some blocks that are finished and some that have just started. Pinot noir is are first varietal to get going and syrah is our last. Below I have photos of our three main vineyards to demonstrate the timing and characteristics of veraison.
Stone Corral Pinot Noir: As you can see Stone Corral is about 50-60% through veraison. Veraison takes place one berry at a time making the clusters look similar to fireworks. Stone Corral Pinot Noir is typically one of the last vineyards we harvest.
West Rincon Pinot Noir: As you can see the West Rincon vineyard is about 85-90% through veraison. Some clusters are completely colored up and other are a little pink. You even see some green berries still present. We typically have a couple of early ripening blocks followed by a waiting period before we pick the remaining.
|Rosemary’s Pinot Noir: You can clearly see that this block of pinot noir in Rosemary’s is completely through veraison. All clusters have colored up and it will be a matter of weeks before we pick this block. This particular block in Rosemary’s is almost always our first block harvested.|
Over the past couple of weeks, I have been busy archiving and assembling the pieces to a very extensive, permanent timeline display for our Rincon Room. (Will be ready by September). I have been digging in the basement, rummaging through closets and emptying cupboards in search of forgotten piles of newspaper clippings and old photographs. What I didn’t anticipate, was how much fun it would be to stumble across so many keepsakes of milestone events, both for the Talley Family and the winery.
I’m pretty sentimental, so my favorite part has been going through all the old pictures. Much like how you think your parents didn’t exist before you did- that’s kinda how it was for me and Talley Vineyards. Hard to imagine that Talley had already been up and running for over 20 years before I started here, 6 years ago. Now I have a more complete view and appreciation for their history as wine industry pioneers in the area.
I wanted to share with you some of my favorite pictures.
|Don and Rosemary Talley in front of the Adobe in the early 1990’s.|
|Don Talley mid-punch down from one of our first harvests, circa 1986 or 87|
|Brian and Johnine Talley at the first San Luis Obispo Vintner’s festival in 1994|
|Tasting Room being built in 2002|
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!
Hello, my name is Candice Licari, and I am the new Guest Services Coordinator here at Talley Vineyards. I recently moved to the Central Coast to further pursue my career in wine. I first became interested in wine while working at Petra’s Bistro & Wine bar in Mammoth Lakes, where I was given the opportunity to taste wine from around the world. I was also able to participate in wine pairings, blind tastings, and staff trips to wine country, I knew the wine industry was where I belonged. It has been a dream of mine to move to the Central Coast, and I am thrilled to finally be here. I am ready to discover what this beautiful place has to offer. The vine to glass process is something that fascinates me, and I feel fortunate to be working here at Talley Vineyards.
With summer upon us and harvest right around the corner, this is the perfect time to visit Talley for an Estate Tour and Taste. The berries are gaining size every day and will begin to change color in the next few weeks. During this tour you will experience our estate Rincon Vineyard, our winery, the El Rincon Adobe, and our barrel room, where you will become a wine “thief” and taste wine directly from the barrels. This tour finishes with a cheese course in our beautiful Rincon Room overlooking the Rincon Vineyard. We are also in the process of creating a new Reserve and Barrel tasting which will take place in our barrel room. This experience will include a tasting of our current releases and barrel sampling. For more information on tours and private tastings you can contact me at email@example.com.
If you enjoy sipping wine and grooving to live music come on by for Tunes at Talley, which will take place every other Sunday from 1 to 4pm. We will have select wine by the glass available for purchase as well as growlers and bottles to enjoy at our picnic area. We will also have food for purchase from various food trucks from the area. For dates and information, please see our Events page. What a perfect way to spend a Sunday afternoon. Hope to see you all there!
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
Well it’s official, today marks the first day of summer. So what does summertime mean for us in the vineyard? Well first, it means we are no longer pruning. I say it jokingly as it is one of the questions people always ask me “So what’s going on in the vineyard, lots of pruning?” Pruning is the first task of the season and was completed in early February. There’s more to it than just pruning.
Summertime is also synonymous with vacation…but not in the vineyard. It’s a busy time of year for us with a lot of different things going on. Leaf pulling is about 70% complete for all the vineyards. We have finished leafing in all of the pinot vineyards, and are close to 30% through our chardonnay vineyards. Our vine canopies have nearly reached full growth so we are trying to finish shoot positioning. Shoot positioning is where we go through tucking shoots through their last catch wire, which keeps the shoots tight and vertical for optimal sun exposure. We are still irrigating in a handful of blocks, but will start to shut the water off, in an attempt to stop growth and focus the vines energy on ripening the clusters. A little stress on the vines will lead to a more mature cluster later in the season.
Another tool we have to convince the vines to slow their growth is hedging. During hedging, we make a pass through the vineyard topping the vines about 8-10 inches above their last catch wire. This tells the vine to stop growing up and usually pushes lateral shoot growth. New leaves that grow on lateral shoots lead to more energy for the vine and will help with ripening. Speaking of ripening, we are about 3 weeks away from Veraison in our earliest pinot noir. Veraison is the change of the cluster maturity. Berries will soften up and gain color as they are ripening. I have heard reports of the start of veraison in the earliest areas of the state, so certainly it won’t be long until we start to see it in our vineyards. Once clusters begin to color up, we will begin putting out bird netting, which covers the fruit zone of the vines and protects them from the birds that like to eat them.
Last, summertime marks a unique time of year here at Talley Vineyards because we have some new faces in the vineyards. Students have joined us to help in our efforts to grow the best chardonnay and pinot noir possible. Each summer, Talley Farms invites the children of our employees to join us for part of their summer vacation. It gives them some hands on experience with farming, an opportunity to make some fun spending money, and helps them appreciate the hard work their parents do all year
Sunday, June 2nd was the 20th running of the Marianne Talley Memorial Fun Run. It was a record-breaking day with over 480 participants, the most ever in the history of the run. A new course record was set in the 5K by Christian Ricketts, a 13 year old Paulding Middle School student with a time of 16:11. However, the biggest record that was broken that day had nothing to do with attendance or speed. It was 3 ½ year old Trevor Bell who broke all the records by having the biggest heart in his display of strength, courage and determination.
Trevor ran the entire 1-mile kid’s course on a prosthetic leg, and when he turned the corner towards the finish line, the cheers that erupted in the crowd were like nothing I’d ever heard before. When he crossed the finish line to a standing ovation, I don’t believe there was a dry eye in the crowd. He was so proud of his accomplishment and posed with his arms up in the air like Hulk Hogan for a picture! I spoke with Trevor’s mom after the run, and she shared with me that Trevor was born without his left femur. The youngest of three, he’s just a regular kid trying to keep up with his older brother and sister!
While we love to recognize the fastest, and deservingly so, we also can’t help but recognize this little champion who embodies the true spirit of competition. The Marianne Talley run was established to honor Marianne’s love of health and fitness for people of all ages and abilities and is the primary fundraiser for the Marianne Talley Foundation. This run is not just for the seasoned runners, it’s also for all the walkers and joggers and those who were out there participating in an event like this for the first time. Everyone who started and finished had their own personal victories as well, and perhaps broke their own personal records. We thank all the participates this year in raising much needed funds for the Marianne Talley Foundation that will be used for scholarships for college-bound athletes from Arroyo Grande High School.
Two weeks ago I was working with our distributor in New Orleans selling our wine. After our Friday morning sales meeting where I introduced the 2011 single vineyard chardonnays, I had a sales appointment (along with our rep Jeff Heaviside) at Restaurant August. This restaurant is a very fine dining establishment in New Orleans (not your typical Cajun Creole hang out). When we arrived, just before 1:00pm, there was a curious scene out front with several armed policemen and stretched limos. As we entered the building, we noticed that an exceptionally busy lunch crowd had already collected before our appointment.
Now earlier in the week, this same security scene was visible at the Roosevelt Hotel, but we later learned that was for the Governor’s Convention. This time it was even bigger. The Dalai Lama, yes, the religious leader of the Buddhist people of Tibet-- was dining at Restaurant August! They were eating in the private room upstairs, and we were in the main dining room where everyone was totally on edge, anxiously awaiting their opportunity to say “Hello Dalai”.
Now, the closest I got to him was when I went to use the washroom…upstairs. As I made my way down the hall, I passed Head Chef John Besh, two plain clothes security men, the Maitre de, an armed policeman, a man wearing a turban, and another man wearing a yarmulke. An eclectic bunch.
Later, as the Dalai Lama left the building, we were all looking out the window watching him get escorted to his limo. It was a real sign of the times, with everyone holding their arms in the air aiming their smartphones in his direction in an attempt to capture a picture. It actually reminded me of a Grateful Dead concert. Needless to say, lunch at August was a divine experience. Jeff, and the Dalai Lama had the vegetarian risotto.