The Talty winemaking philosophy is simple: wine is made in the vineyard. Our single-vineyard designation and that critical balance between winemaker and vine make our Estate Zinfandel so special. Great care goes into every growing season, and using the natural yeast of our own vineyard to ferment the Zinfandel maintains the uniqueness of our special viticultural area. This is what makes our wines such a wonderful experience.
Although we have been making our wines for more than a decade, this commercial venture is representative of our wine-making dream come true: a handcrafted, velvety-smooth, rich, full-bodied Estate Zinfandel from the fruit of our vines. This Zinfandel has been fermented and aged under our own watchful gaze — truly the winemaker growing with the vine!
Estate wines of the Talty Winery come from dry-farmed grapes grown on our own six-acre vineyard in Sonoma’s Dry Creek Valley. As was my father’s way, each Talty Zinfandel is truly 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.
