Talty Vineyards & Winery

About Us

William Talty

The Talty story starts years ago with Michael’s father, William Talty. He was the first to introduce Michael to the beautiful Dry Creek Valley, and it was with him that Michael learned and practiced the fine art of winemaking. It all started as a hobby in their garage in San Jose and they always dreamed of owning a vineyard and winery in Sonoma County’s Dry Creek Valley. The Dry Creek Valley was William’s favorite place to visit and wine taste and it wasn’t long before Michael developed the same passion. Unfortunately, they were unable to make their dream come true prior to William’s unexpected death in 1993. Using this as inspiration, Michael was determined to fulfill their dream so Michael and his family began looking for properties in the Dry Creek Valley. After about a year and a half of searching, they came across the perfect place. In April of 1997, they purchased a small six-acre vineyard in Dry Creek Valley, where they still currently reside and named it in William’s honor.

The first commercial vintage released to the public was in 2003, which was the 2001 William Talty Estate Zinfandel. The Estate Zinfandel from Talty Winery comes from head-pruned, dry-farmed vines grown on our own six-acre vineyard, which was planted in 1963. 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 throughout the valley, the abundance and quality of the Zinfandel grapes has led most to consider the Dry Creek Valley, “Zinfandel Country”.

Michael Talty


As was William’s way, each Talty Zinfandel is truly handcrafted, from vine to wine. Our 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. These bins are punched down four times per day for the best flavor and color extraction possible. The wines are then barrel aged for a year, bottled, then aged for an additional year in the bottle. Our philosophy is to make one wine and do it well. Zin, Just Zin!

The wines are available through our website online, at the winery, or at a handful of selected local restaurants.

 

 

 

 

 

 

 

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