Bishopâs Peak Wines are handcrafted by Talley Vineyards to capture the unique diversity of the greater Central Coast region.
This proprietary red wine blend incorporates the classic Bordeaux varieties of Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec in a proportion that varies depending on the vintage. The goal is to capture the best possible expression of the distinctive Santa Margarita Vineyard site where the grapes are grown.
The nose offers aromas of black licorice, white pepper, blackberries, wet clay and eucalyptus followed by flavor profiles of boysenberry, concrete, tart blueberry and white pepper and a finish with long, drying tannins.
Specs
Vintage: 2017
Varietal: 55% Cabernet Sauvignon, 23% Merlot, 22% Petit Verdot
Appellation: Paso Robles
Vineyard Designation: Santa Margarita Ranch
Harvest Date: October 18 - October 26, 2017
Aging: 30 months in 40% new French and American oak barrels
Since 1986, the Talley family has been growing and making wines on Californiaâs San Luis Obispo Coast. Classic in character yet lively in spirit, we craft wines that are true expressions of our vineyards and the beautiful vineyards that surround us. With their varied microclimates and soils, the vineyards that surround us harness the exact conditions for which the San Luis Obispo Coast winegrowing region is renowned.
Available States
AZ, CA, CO, DC, FL, GA, ID, IL, IN, IA, KS, ME, MD, MA, MI, MN, MO, MT, NV, NM, NY, NC, ND, OH, OK, OR, PA, SC, TN, TX, VA, WA, WV, WI, WY
Talley Vineyards Bishopâs Peak Elevation Red Blend
4 bottles for $74.99 $18.75/bottle + $2/bottle shipping
Case of 12 for $179.99 $15/bottle + $1/bottle shipping
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2017 Talley Vineyards Bishopâs Peak Elevation Red Blend - $45 = 19.99%
Alice emailed yesterday afternoon to see if I could be a last minute lab rat. UPS delivered this on time for a change, and after letting it sit for an hour while I assembled lunches for the children itâs time to pop and make a first report.
Iâm usually sceptical of Paso Robles wines because I tend to prefer wines lower in alcohol, but weighing in at 13.8% I donât have that worry this time around.
Colour is what Iâd expect from a young blend of this sort: bright limpid red-purple. The shipping doesnât seem to have stirred up any sediment, suggesting there is none at this age.
Aromas are fairly subdued thus far. I mostly get hints of vanilla from the oak. A touch of mint and even alcohol heat when swirling (Clarkâs âsweet spotâ theory at work?). Not a whole lot more to report at this time. Clearly this wine needs air.
Flavours are primarily red fruit and plum. The vanilla comes in again as well, but doesnât come across as oaky in any way. Acidity is in my wheelhouse, keeping everything bright and fresh, and keeping my mouth watering.
The finish is surprisingly long (30+ seconds) and complex. Vanilla, herbs, earth, and a couple other things I canât quite place keep morphing into each other.
Iâll keep visiting this glass over the next few hours and the rest is getting a slow-ox on the counter.
The first hour of air has finally, only in the last couple minutes, started to show some promise of opening up. No significant changes to report yet, though.
Next update. This wine either isnât going to change much or it has a lot of oxygen capacity! The oak continues to show as a major note (more so than before) in the glass that was poured 4.5 hours ago.
Just finished that glass and poured a bit from the bottle thatâs been slow-oxing on the counter. This one seems more spice-driven at first, and even seem to have a touch more energy and acidity. The vanilla is still in the driverâs seat, thoguh.
Finally, starting to get a bit more from thisâŠonly a bit. The palate has smoothed out somewhat while the nose is still fairly reticent. This is nearly 6 hours after opening.
@klezman Thanks for the detailed follow-up descriptions. I think this may the first time I heard reticent used as a wine descriptor. Yet in the context it actually is very descriptive and helps me understand your tasting experience.
@pmarin Iâm good at nerdy
For some reason the wine just doesnât want to open up! Maybe travel shock, if thatâs a thing, but weâll see tomorrow.
So I ended up corking the bottle overnight and through the morning. The kids really needed to run around for a while!
Just got back from lunch and reopened the bottle. At least direct from the pour Iâm getting more of the fruit promised via the âofficialâ notes from the winery.
After a couple minutes of swirling, Iâm still getting a lot of berry aromas - mostly black raspberry. Palate has a bit more fruit as well, although the vanilla is still fairly prominent on the back end and finish. Zero signs of oxidation.
Iâll keep checking in on this over the rest of the day and the next couple until the bottle is gone. It seems like a well made wine thatâs intended to age and improve for a few years. Itâs fairly restrained, especially from Paso Robles, and is nowhere near the style of big juicy red. My big question is whether the oak will integrate and let the rest of the wine shine. I can tell the other parts are there, but they just arenât coming out in their full glory yet. And since Iâve got the time to just pour a glass a day to evaluate it, Iâll continue to do so.
Yesterday (Monday) this was showing a touch more fruit and had smoothed out considerably. The tannins are no longer prominent at all.
Today this is even more integrated and fruit-forward. The oak finally seems like itâs no longer prominent either. Iâd say itâs finally hitting its stride, somehow, after being open 72 hours.
Iâm having a lot of fun tasting it this way, too, just a small pour each day to see what happens. Now Iâm thinking those who bought this will be significantly rewarded with about 2 years worth of patience.
And today the vanilla is a bit more pronounced, especially on the finish, and thereâs the slightest hint of oxidation. But overall this is improving still. Further evidence that this is more structured than at first glance.
2017 Bishopâs Peak Elevation, Paso Robles
Tasting Notes
Specs
Whatâs Included
4-bottles:
Case:
Price Comparison
$408/Case at Talley Vineyards for 12x 2017 Bishopâs Peak Elevation, Paso Robles
About The Winery
Available States
AZ, CA, CO, DC, FL, GA, ID, IL, IN, IA, KS, ME, MD, MA, MI, MN, MO, MT, NV, NM, NY, NC, ND, OH, OK, OR, PA, SC, TN, TX, VA, WA, WV, WI, WY
Estimated Delivery
Thursday, Jul 15 - Monday, Jul 19
Talley Vineyards Bishopâs Peak Elevation Red Blend
4 bottles for $74.99 $18.75/bottle + $2/bottle shipping
Case of 12 for $179.99 $15/bottle + $1/bottle shipping
2017 Talley Bishopâs Peak Elevation
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2017 Talley Vineyards Bishopâs Peak Elevation Red Blend - $45 = 19.99%
Lab rat bottle should be here tomorrow midday Pacific time. See yâall then!
@klezman Iâve had a shipping label created for several days, but issues kept anything from being sent. I am rat-in-waiting!
@klezman I had a bottle shipped but wonât be home to receive unfortunately.
Where are the rats? This sounds promising to me especially due to the Merlot and Petite Verdot mix!
Hi Casemateers!
Alice emailed yesterday afternoon to see if I could be a last minute lab rat. UPS delivered this on time for a change, and after letting it sit for an hour while I assembled lunches for the children itâs time to pop and make a first report.
Iâm usually sceptical of Paso Robles wines because I tend to prefer wines lower in alcohol, but weighing in at 13.8% I donât have that worry this time around.
Colour is what Iâd expect from a young blend of this sort: bright limpid red-purple. The shipping doesnât seem to have stirred up any sediment, suggesting there is none at this age.
Aromas are fairly subdued thus far. I mostly get hints of vanilla from the oak. A touch of mint and even alcohol heat when swirling (Clarkâs âsweet spotâ theory at work?). Not a whole lot more to report at this time. Clearly this wine needs air.
Flavours are primarily red fruit and plum. The vanilla comes in again as well, but doesnât come across as oaky in any way. Acidity is in my wheelhouse, keeping everything bright and fresh, and keeping my mouth watering.
The finish is surprisingly long (30+ seconds) and complex. Vanilla, herbs, earth, and a couple other things I canât quite place keep morphing into each other.
Iâll keep visiting this glass over the next few hours and the rest is getting a slow-ox on the counter.
The first hour of air has finally, only in the last couple minutes, started to show some promise of opening up. No significant changes to report yet, though.
Next update. This wine either isnât going to change much or it has a lot of oxygen capacity! The oak continues to show as a major note (more so than before) in the glass that was poured 4.5 hours ago.
Just finished that glass and poured a bit from the bottle thatâs been slow-oxing on the counter. This one seems more spice-driven at first, and even seem to have a touch more energy and acidity. The vanilla is still in the driverâs seat, thoguh.
Finally, starting to get a bit more from thisâŠonly a bit. The palate has smoothed out somewhat while the nose is still fairly reticent. This is nearly 6 hours after opening.
@klezman Thanks for the detailed follow-up descriptions. I think this may the first time I heard reticent used as a wine descriptor. Yet in the context it actually is very descriptive and helps me understand your tasting experience.
@pmarin Iâm good at nerdy
For some reason the wine just doesnât want to open up! Maybe travel shock, if thatâs a thing, but weâll see tomorrow.
So I ended up corking the bottle overnight and through the morning. The kids really needed to run around for a while!
Just got back from lunch and reopened the bottle. At least direct from the pour Iâm getting more of the fruit promised via the âofficialâ notes from the winery.
After a couple minutes of swirling, Iâm still getting a lot of berry aromas - mostly black raspberry. Palate has a bit more fruit as well, although the vanilla is still fairly prominent on the back end and finish. Zero signs of oxidation.
Iâll keep checking in on this over the rest of the day and the next couple until the bottle is gone. It seems like a well made wine thatâs intended to age and improve for a few years. Itâs fairly restrained, especially from Paso Robles, and is nowhere near the style of big juicy red. My big question is whether the oak will integrate and let the rest of the wine shine. I can tell the other parts are there, but they just arenât coming out in their full glory yet. And since Iâve got the time to just pour a glass a day to evaluate it, Iâll continue to do so.
Two more days of notes, as promised.
Yesterday (Monday) this was showing a touch more fruit and had smoothed out considerably. The tannins are no longer prominent at all.
Today this is even more integrated and fruit-forward. The oak finally seems like itâs no longer prominent either. Iâd say itâs finally hitting its stride, somehow, after being open 72 hours.
Iâm having a lot of fun tasting it this way, too, just a small pour each day to see what happens. Now Iâm thinking those who bought this will be significantly rewarded with about 2 years worth of patience.
And today the vanilla is a bit more pronounced, especially on the finish, and thereâs the slightest hint of oxidation. But overall this is improving still. Further evidence that this is more structured than at first glance.