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About Talley Vineyards
Before the Talley family made wine, they grew peppers, avocados, zucchini and more. In fact, in the Arroyo Grande Valley, the Talley’s have more of a name for vegetable growing than winemaking. The balance, however, is swaying, if not shifting, as the family wine operation, started in 1982, has continued to pick up steam.
93 Points | Stephen Tanzer's IWC - November/December 2013
(made from a yield of .94 tons per acre; 20% new oak and aging for 15 months on its lees): Pale, vaguely hazy yellow (because of the fact that the wine wasn't filtered, no doubt). Powerful, expressive aromas of ripe pear and orange pith, with a bright mineral nuance gaining strength in the glass. Sappy, incisive and pure, offering vibrant citrus fruit and underripe orchard fruit flavors plus a touch of anise. The mineral quality comes back strong on the finish, which shows excellent focus and drive. I like the tension here. Brian Talley told me that he has no doubt this wine is built for the cellar.