The Talty story starts years ago with my father,
William Talty. He was the first to introduce me to "Zinfandel
Country", and it was with him that I learned and practiced
the fine art of winemaking. It had always been our dream to own
a winery; unfortunately, we were unable to bring that dream to fruition
prior to his unexpected death in 1993. My family and I bought our
vineyard in 1997 and named it in his honor.
The Estate wine of the Talty Winery comes from dry-farmed grapes grown on our own six-acre vineyard in Sonoma's Dry Creek
Valley. For over one hundred years, the Dry Creek Valley has been
home to thousands of acres of cultivated land, five hundred of which
are solely Zinfandel grapes. Although Chardonnay, Sauvignon Blanc
and Merlot grapes can be seen trellised all over the valley, the
abundance and quality of the valley's Zinfandel grapes has led most
to consider the Dry Creek Valley, "Zinfandel Country".
As was my father's way, each Talty Zinfandel is
truely handcrafted, from vine to wine. Our dry-farmed and head-pruned
vines purposely produce a very small crop approximately two
tons per acre. This ensures the intensity and concentration of the
fruit from the very start. Once picked, our grapes are fermented
by their own natural yeast in small, open-top bins. They are punched
down five times per day for the best flavor and color extraction.
Our wines are available through our mailing list,
at the winery, or at a handful of selected local fine wine retailers.