The 2015 Bishop's Peak Pinot Noir displays a pale to medium ruby-purple color and notes of kirsch, cranberry sauce and raspberry tart with a waft of underbrush. Medium-bodied and giving a great intensity of red berry preserves and earthy flavors, it has a chewy texture and refreshing finish. Great value!

Moving to the reds, the 2014 Bishop's Peak Pinot Noir is a rock solid effort that has lots of classic Pinot Noir character in its raspberry, spice, forest floor and dried herbs bouquet. Medium-bodied, charming and layered, it's an impressive Pinot Noir that's made in decent quantities. Drink it over the coming 2-4 years.

A light, simple effort that gives up enjoyable notions of cherry pie and hints of flowers, the 2012 Bishop’s Peak Pinot Noir was aged in 20% new French oak. It’s medium-bodied and supple with good typicity, and should drink nicely for a handful of years.

Easygoing, with some Pinot Noir typicity, the 2011 Pinot Noir Bishop’s Peak offers bright cherry, tinges of leather and herbal notes that are presented in an upfront, delicious style. Drink it over the coming couple of years. Drink now-2015. These knockout efforts are made by Brian Talley and were some of the most impressive Chardonnays and Pinot Noirs I tasted during my more than two week trip through the central coast. In addition to their estate offerings, their Bishop’s Peak releases reviewed here come from purchased grapes throughout the central coast and offer good typicity and drinkability for not much buck. Tel. (805) 489-0446; www.talleyvineyards.com

The Bishop’s Peak 2010 Pinot Noir is a big, juicy wine with surprising weight for a wine in its category. This racy, extroverted Pinot boasts serious depth and richness. Even better, it is a fabulous value. The fruit (100% destemmed) was sourced from vineyards in Nipomo, Edna Valley and San Luis Obispo. Anticipated maturity: 2012-2015. I tasted a wide range of superb Chardonnays and Pinot Noirs with proprietor Brian Talley and winemaker Eric Johnson. Talley remains one of the great estates in California that has yet to be fully discovered. As a result, prices remain exceedingly fair considering the quality of what goes into the bottle. Stylistically, Talley prefers the more taut, mineral side of Chardonnay, while the Pinots tend to emphasize perfume over sheer size. Native fermentations, little new oak and minimal SO2 are all part of the gentle treatment these wines receive in the cellar. The 2010 harvest was characterized by a long growing season. Budbreak was early and temperatures remained cool throughout most of the year, with the exception of a period of heat in mid-September. The harvest was ten days later than 2009, with the Pinot coming in before the Chardonnay. Overall yields were on the low side. In 2009, the heat arrived around Labor Day, just as the harvest was about to get started. Talley describes 2009 as a little riper than his ideal. I have also included notes on Talley’s entry-level Bishop’s Peak wines. Tel. (805) 489-0446; www.talleyvineyards.com