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2017 Bishop's Peak Riesling
Riesling was Talley Farms’ founder Oliver Talley’s favorite variety, and it was included in the original plantings in 1982. Since 2006, it has been grown in Oliver’s Vineyard in the Edna Valley. It is made in a dry or off-dry style depending on the vintage.
September 18, 2017, hand-harvested
6 months stainless steel and neutral French oak barrels
Native yeast in stainless steel and neutral oak barrels
The 2017 vintage of Bishop’s Peak Riesling offers expressive aromas of peach nectar, green apple, and pear. Notes of honey dew, lemon juice, and nectarine on the palate are matched by a mouthwatering salinity. Try pairing this Riesling with spicy chicken pad kee mao or roasted tomatillo salsa.
In 2017, the five year drought officially ended when we received over 30 inches of rainfall in the Arroyo Grande Valley. Cool, wet conditions persisted into the spring which delayed growth and critical vineyard operations, including pruning, mowing, tillage and shoot thinning. Growth was vigorous, which resulted in very large vine canopies and the need for extensive leaf removal to reduce mildew and botrytis pressure, both of which are deleterious to quality. Yields in the vineyard were variable, with some blocks above average, but most below, leading to overall production that was slightly less than 2016, though better than the historic low of 2015. Due to uneven ripening, botrytis and an intense Labor Day heat wave, the wines of 2017 will reflect distinct complexity of aroma and flavor. Overall, it was a challenging season that will reward growers who worked hard to keep their fruit clean as well as winemakers who sorted extensively. Both techniques are standard practice at Talley Vineyards and we look forward to wines consistent with past vintages, though a bit more developed in their youth.