Vineyard & Winery Management gave Idaho Malbec a great shout out in its Jan-Feb 2017 edition. Our 2016 Malbec is still in barrel, but we're excited about its potential!
Telaya is proud to announce the official release of our first rosé! A lot of thought, creativity, and heart went into making this particular rosé. Here’s a behind-the-scenes peek into how we developed it and what makes it special.
From thedailymeal.com- make sure to take follow the link to read through the whole article!
The state’s latest AVA, Lewis-Clark Valley, was approved in early 2016 and borders eastern Washington, who will share the designation. Grapevines were planted there in the mid-nineteenth century, but were felled by Prohibition and not revived until the 1970s. But the comeback has held a steady if contained pace. Today, there are 1,200 acres of vineyard — auspiciously, not enough to satisfy a growing thirst for Idaho wines — in which cold winters, cool nights, warm days in the summer fruiting season, and plenty of sunshine could help this Pacific Northwest state’s reputation catch up to that of its two better-known neighbors...."READ MORE HERE
A new year is always a good time for reflection. We had some big wins in 2016, including moving into our new facility on the Greenbelt, producing our first rosé, and being named the 2016 Idaho Winery of the Year. As grateful as we are for these developments, we are looking forward to what’s to come, and from where we’re sitting things look exciting! Here are a few reasons why the Telaya family is certain that 2017 is a great year to be an Idaho winery.
2016 is finally winding down … but we are already excited for our 2017 event schedule! Telaya will be continuing the Wine & Design signature event series, which is our personal spin on the “art and wine class.” Art and wine classes invite people to foster their creative spirits, with the added benefit of slightly lowered inhibitions and decreased self-consciousness. These instructional events are great for dates, group outings, and even individual indulgences, and attendees always walk away with something to show for it.
Telaya has two new wines for our 2016 Fall Release!
One is a new vintage of an old favorite. Our 2014 Petit Verdot follows the old-world style that Telaya’s known for. This wine tastes like an old French wine with structure and balance, along with an unexpected splash of bright fruit on the front. This wine can be experienced by itself or with food- and would be great for Thanksgiving Dinner. It’s also from a great Idaho vineyard about a half hour from the winery, Sawtooth Vineyard.
Our second wine is a first-time stand-alone varietal for Telaya. The 2015 Marsanne is an explosion of diesel and pie crust. Marsanne is typically used as a blending varietal, but we were lucky enough to get some exceptional fruit that translated into a fantastic single-varietal wine. This Idaho wine is truly a winter white, with enough body and mouth-feel to hold its own on a brisk Idaho evening next to the fireplace. Also a great pairing with Thanksgiving dinner this dynamic white came from another amazing vineyard, Boushey Vineyard.
You can come try our new releases at the tasting room in Garden City between noon and 6PM. If you’re still trying to figure out what to do with all that family that’s visiting for Thanksgiving remember our Thanksgiving Barrel Tasting is a great time to drink fantastic wine with the in-laws!
Telaya had the pleasure of hosting Elaine Schoch of Carpe Travel last month. Find out what she had to say about Idaho's wine industry and her interview with Earl.
"While the wines in Idaho were the draw for my trip, I found the winemakers we met with just as much, if not more intriguing. These men – and a lot of women – are truly pioneers. They’re shaping what this young wine industry will become…and working to put Idaho on the country’s – and the world’s – wine map.
One of the handful of winemakers I had the chance to meet and speak with was Earl Sullivan at Telaya Wine. What struck me with Earl was his corporate background, not to mention hisMourvèdre. He was working as a COO of a global pharmacy company, traveling 280 days a year. His wife, a veterinarian worked similar hours, yet without the travel. They never saw each other, their nanny was raising their two young sons and it wasn’t going to be sustainable for their family… Sound familiar to anyone? It struck home for me, as it was the same reason I stopped running the social media division at the agency I was working at and why The Husband changed his gig. Truly a Carpe Diem moment.
I had really enjoyed hearing Earl’s story – and drinking his wines – I asked if he’d be interested in participating in Carpe Travel’s Interview with a Winemaker series. Lucky for me, he agreed..." READ THE ENTIRE STORY HERE
The 45th parallel north--that magical latitude shared by the most prestigious wine regions in the world, including Bordeaux country in France and the city of Piedmont in Italy--runs right through Idaho. (Maybe you’ve been to the little kiosk outside of New Meadows that marks its precise location.) While the overall climate is impacted by its proximity to the Pacific Ocean, variations in sea level, and atmospheric conditions, the Snake River Valley receives a markedly similar amount of sunlight per day and per season as these longstanding fixtures in the wine industry.
In other words, Idaho is a great place to make wine, and the state is host to an increasingly renowned wine country. But there’s a lot more to producing fruits suitable for the bottle than sitting halfway between the equator and a North or South pole, and the capacity for a vine to grow is hardly an indicator of an award-winning vintage. Broadly speaking, a complex system and network of soil, water, and temperature interacts to render fruits worthy of being bottled, and location is just the start
Take a look at the story behind the Rosé, and why Winemaker Carrie couldn't say no to this outstanding wine. You can also see how we bottle our wine with love.
It's a beautiful day, to make a rose (transcript)
First, the harvested fruit goes onto the shaker table. Then we pull out leaves and other things that should not go into the wine.Then the grapes are shaken on to the elevator, which takes them up to the destemmer. The destemmer separates the stems from the good stuff. Some winemakers "crush" the fruit at this time, but we decided to keep it whole for this rose. Next it's into the press where the juice gets pressed out from the grapes. Now it will go into fermentation!