Big cities, glamorous restaurants, sensational wines, and celebrity chefs are things that come to mind when considering the life of a sommelier. This week at Talley Vineyards we had the opportunity to show sommeliers what the life of a Central Coast farmer looks like. In conjunction with Tablas Creek Vineyard, we hosted seven sommeliers and beverage directors from across the country for a week of activities here on the Central Coast.
When they flew into San Luis Obispo , it was most of the group's first time to our little slice of heaven and as we drove into Pismo Beach a pod of whales near the pier put on an exceptional show. I tried to take credit for the spectacular welcome, but they didn't buy it. After a little sightseeing, it was time for dinner at Lido Restaurant at Dolphin Bay Resort in Shell Beach. From the ocean front reception and appetizers, to the selection of 2010 Talley Vineyards and Tablas Creek wines, to the dessert course, the meal (and wines!) offered the perfect welcome to the Central Coast life.
The next morning I picked up everyone bright and early and headed to Talley Vineyards where we met with our harvesting crew and Viticultural Technician Ben Taylor in West Rincon Vineyard block 704 to put the sommeliers to work! Hand-harvesting grapes can produce an array of emotions. Anxious energy when you first begin, confidence as you start moving through the vines, and humbled respect as the crew laps you with minimal effort. Our visiting sommeliers experienced the whole range, but luckily left the vines with all their fingers. We returned to the winery to decide on the winemaking process for our ton of chardonnay, then continued the afternoon with tours and tastings.
That evening we were joined by Winemaker Eric Johnson and National Sales Manager David Block and his wife Julie, at Brian and Johnine Talley's home. The wood burning pizza oven and exceptional selections of wines from the Talley cellar were only complemented by the breathtaking views of the Arroyo Grande Valley. We dined on homemade pizzas, Hearst Ranch tri tip, and a bounty of fresh vegetables grown at Talley Farms. The food was enhanced by bottles of Pierre Gimonnet Blanc de Blancs Champagne, Patrick Piuze Chablis Les Forets, Domaine Huet Le Mont Vouvray Sec, and 1997 Talley Vineyards Estate Chardonnay, plus a beautiful trio of dessert wines, including a 1994 Talley Vineyards Late Harvest Sauvignon Blanc.
The following morning we said goodbye to the seven sommeliers and they made their way to Paso Robles to visit Tablas Creek Vineyard. A week like this reminds me how amazing this area is. I was so thankful this awesome group made the trek and we were able to share the best of the Central Coast, and (after fermentation and some barrel aging) hopefully we’ll all enjoy the fruits of our labor.