This was my favorite kind of wine. Free. It was a gift from Dr.T when my wife and I visited Washington DC last Fall. I believe he is on the mailing list for this estate. Only 530 cases were made of this wine and WS rated it 90 points. I brought this to a fondue restaurant because I needed a versatile wine to match the assorted meats of the main course which included lobster, tiger shrimp, veal, filet mignon, and lamb. It worked quite well.

Talley Vineyards was founded in 1948. They grow Chardonnay and Pinot Noir. Their vineyards and winery are located in the Arroyo Grande Valley in the Central Coast of California. Their winemaking philosophy emphasizes low yields and minimal processing. In doing so they seek to create wines that reflect the terroir.

I found this wine to be typically Californian in its nose and flavor profile although it did tend more toward an earthy style than a full ripe fruit style. It was a dark burgundylike color. The nose had charcoal and plum notes. Firm tannins with notes of berry and wet earth with a nutty character. Medium bodied with a nice long finish. Very enjoyable. 91 points.

Thanks Doc.

VM

I never would have thought of a Pinot Noir for fondue. We typically have a California Sparkling wine with fondue. The sparkling wine goes well and can keep up with the cheeses and meats. We usually have a cheese sauce with bread, green apples, and beef that we either dip into the cheese or other sauces. We also usually have a chocolate sauce with strawberries and angel food cake.

I guess you would want a fruity fuller-bodied, California Pinot for this match. I would be afraid that and Oregon or Burgandy one would get lost. Glad that it worked out.

Thanks,
Rob

Rob,

I see from your post on the Ellner Champagne that you figured out our fondue plan. We brought 2 bottles to dinner. A Champagne to drink with the cheese fondue appetizer and salad course. A Pinot Noir to drink with the main course. We also saved some of the Champagne to drink with the chocolate fondue dessert.

I thought the fixed menus for this restaurant were very reasonable. They ranged from $45-55 per person. Corkage was only $10 which they waived.

VM

VM,

I saw this post first and thought the choice was a little odd (but thought I would give you the benefit of the doubt) but it made sense after reading the other post.

That's not a bad price for fondue places in the Chicago land area, especially on Valentine's Day. We normally do our fondue at home (need to keep putting those wedding gifts to work) as I have a hard time justifying the cost at most fundue places here. It sounds like a cool idea for Valentine's Day though.

What restaurant did you guys eat at. Most of the fondue places I know of are in the Northwest suburbs. If this place is closer and the prices are reasonable it may be worth trying out.

Thanks,
Rob

Rob,

It was the Melting Pot on Roosevelt Road in Oak Brook Terrace.

VM

VM,
Thanks for the tasting notes. I tried this wine back in October and thought it needed some bottle-age. I definitely agree that Talley's Pinots are characterized by more earthiness than fruit, as well as by relatively prominent tannins for a Pinot. Do you see the tannins softening before the flavor profile starts to diminish? That is to say: should I lay these down to let the tannins relax, or should I simply enjoy them now for what they are? Thanks in advance.

De gustibus non est disputandum.

Stickman,

There is certainly no hurry to drink this wine. However, I do not see it improving drastically with bottle age. I did not find the tannins to be out of balance with the rest of the wine. I would drink this wine over the next 3-4 years.

VM

Earlier Talleys have aged well, and have shown more of the Burgundian aspects rather than what we might call the California aspects. I think that VM has it right for optimal drinking within 3-4 years, but I think it will last quite a while without dropping its fruit. Rincons seem to take more time to sort out the flavors than the Rosemarys.

GMT- Thanks for the info.

Dr.T- Have you tried this wine yet?

VM