A third-generation owner of Talley Vineyards, Brian Talley is continuing to produce wines made popular by his grandfather Oliver and father Don Talley in the bucolic coastal region of San Luis Obispo County.
Steeped in agricultural tradition of high-quality vegetable growing since 1948, the Talley family widened their culinary array to winegrapes in 1982, established their winery in 1986, and constructed a new winery in 1991. A UC Berkeley graduate, Brian Talley is not only a prolific producer of Chardonnay and Pinot Noir wines, he and his family operates Talley Farms Fresh Harvest, featuring over 50 varieties of sustainably farmed fruits and vegetables, including lemons and avocados.
“Right now, we’re pouring our single vineyard Chardonnays, including our Monte Sereno. These grapes are grown on three acres to produce just three barrels of wine. The 2016 harvest was one of the best growing seasons. The complexity and balanced acidity of this wine are wonderful,” said Christina Soares, manager.
“We are doing a grand opening of the historic El Rincon Adobe Member Lounge, where we’ll have seated tastings at picnic tables across the grass. Guests can enjoy single vineyard wines, library wines, and magnums,” said Tasting Room Manager Christina Soares. Constructed in the 1860s, the adobe was the first and existing structure on the land when it was purchased. The adobe is open Saturdays, from 12-4 p.m.
“One of my favorites is the Talley Estate Experience. It takes place partially inside the Fire Room of the adobe,” said Christina. “Visitors receive an extensive tour within the winery barrel room and the process there, along with a brief walk into the vineyards. It’s a tour that demonstrates the action that takes place inside the winery. People get more of an understanding of how wine is made and how production occurs. In the fall, our Harvest Tours offer a close-up view of how we process our Pinot, press our Chardonnay, and how everything works together.”
Talley Vineyards Tasting Room
Current releases of Talley Vineyards, Bishop Peak and Mano Tinta wines are available. The Core Flight tasting ($15) offers five core wines, including their flagship Talley Estate Pinot Noir and Talley Estate Chardonnay. The Distinctive Flight ($20) tasting is a revolving menu of five limited-release or single-vineyard wines and is really worth exploring. The tasting fee for either option is waived with each $50 or more purchase. Dogs on a leash are welcome outside in the picnic areas. Water and a complimentary treat are available upon request.
At Talley’s Farm Stand you-pick berry patch will guarantee delicious instant gratification for berry lovers. The Farm Stand is open Friday through Sunday, from 12-4 p.m. From June through November, fresh-picked produce is available for purchase. Bring your picnic, if you like, and enjoy a wide selection of avocados, lemons, bell peppers, citrus fruits, table grapes and lettuces. Look for heirloom tomatoes later in the season, too.
Tunes at Talley
Every other Sunday, from June to August, from 12 to 3 p.m. listen to live music. Hurricane Kitchen and Fire and Wine will serve food for purchase, and you can pair that with wines by the glass, bottle or growler, also for purchase. On July 8, don’t miss the Casual Coalition. And on July 22 come enjoy the JD Project, the JD Project is a great band for any occasion where having a good time is at the top of the list.
Talley Vineyards is located at 3031 Lopez Drive in Arroyo Grande and open Monday through Sunday, from 10:30 a.m.
to 4:30 p.m. For large groups, call (805) 489-0446 or email
Brian Talley’s Guacamole
“There are many variations of the basic guacamole recipe,” states Brian. “Mine focuses on five critical ingredients: ripe avocados, cilantro, garlic, jalapeño, and lemon juice in place of more commonly used lime juice. In the summer and fall, when we have heirloom tomatoes, I add tomato. Many cooks add onion as well, but I prefer to keep my guacamole simple.”
3 medium-size ripe Hass avocados
1/2 cup cilantro leaves, chopped
1 lemon, juiced
1/2 medium jalapeno pepper, finely diced
1 clove garlic, finely diced
1 small ripe tomato, chopped (optional)
Directions: Combine garlic, cilantro, half the jalapeño, and tomato, if desired, in a bowl large enough to accommodate finished guacamole. Add avocados, leaving the mixture as chunky as possible. Add half the lemon juice and salt to taste. Depending on how spicy you like it, add more jalapeño. Add more lemon juice if needed.