Monday, January 12, 2015




By now you’ve probably heard about Bulletproof Coffee—everyone from start-up execs to Hollywood A-listers like Shailene Woodley, Jeremy Piven, as well as everyday people swear by the butter-infused coffee creation from biohacker and wellness guru Dave Asprey. But Bulletproof Coffee is just the beginning. Now comes Asprey’s highly-anticipated book THE BULLETPROOF DIET: Lose Up to a Pound a Day, Reclaim Energy and Focus, and Upgrade Your Life in which he reveals his life-changing anti-inflammatory program for hunger-free, rapid weight loss and peak performance.

THE BULLETPROOF DIET is the result of over two decades and $300K of Asprey’s own money spent working with top scientists and experts to “hack” his own biology. In his mid-twenties, Asprey was a successful Silicon Valley multimillionaire who weighed 300 pounds, felt crushed by brain fog and food cravings and sapped of energy and willpower. He decided to ditch traditional “diet” thinking and employ the same hacking techniques that had made him a millionaire to hack his own biology. From private brain EEG facilities to remote monasteries in Tibet, through radioactive brain scans, blood chemistry work, nervous system testing and more, he explored traditional and alternative technologies to reach his physical and mental prime. The result was life-changing: he has maintained a 100-pound weight loss, increased his IQ, and reached a level of health that seemed unattainable. Now he’s sharing what he learned in his book, which is grounded in the belief that diet holds the key to not only weight loss, but also peak mental and physical performance.

In his book, Asprey dispels many of the conventional and incorrect nutrition myths such as: A low fat diet is healthy, eating fat will make you fat, cutting calories  is the best way to lose weight, you have to work out a lot to lose weight and moderation is the key to dieting success, among others. THE BULLETPROOF DIET is a revolutionary plan that will challenge the way you think about weight loss and wellness, and in turn allow you to become Bulletproof.

ABOUT DAVE ASPREY: Dave Asprey is a former Silicon Valley entrepreneur and investor, a professional biohacker, and the creator of Bulletproof Coffee. He is the chairman of the Silicon Valley Health Institute and host of Bulletproof Radio, a nationally syndicated show and #1 ranked podcast with 9 million downloads. He has been featured on the Today Show, Nightline and CNN and in Rolling Stone, Men’s Health, Vogue, Forbes and dozens more. He lives in Victoria, British Columbia, and Seattle, WA.


For three generations the Talley family has farmed in Coastal San Luis Obispo County. The tradition began in 1948 when Oliver Talley founded Talley Farms and started growing specialty vegetables in the Arroyo Grande Valley. During the 1970s extensive planting of wine grapes began in the neighboring Edna Valley and Santa Barbara County areas.  After observation and extensive analysis, Oliver's son, Don Talley, was convinced of the potential to grow high quality chardonnay and pinot noir on the steep hillsides above Talley Farms.  Don planted a small test plot in 1982 on the west hillside of the Rincon Vineyard that included chardonnay, pinot noir, riesling, sauvignon blanc and cabernet sauvignon. Over time the varietal and clonal selections were refined and planting expanded to a total of 189 acres in the Arroyo Grande and Edna Valleys.

Talley Vineyards produced its first wine in 1986 with the production of 450 cases. The winery's first five vintages were produced in a small winery adjacent to one of Talley Farms’ vegetable coolers. In the fall of 1991, a state-of-the-art winery was completed at the foot of the Rincon Vineyard. A 12,000 square foot barrel and case goods storage building was added in 2000, followed by a new tasting room in 2002. Talley Vineyards currently produces about 36,000 cases annually.  Brian and Johnine Talley own and operate Talley Vineyards, while Brian, Todd, Ryan and Rosemary Talley manage Talley Farms.

Brian Talley is a third generation farmer born and raised in Arroyo Grande.  While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine.

Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms.  He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.  Brian is recognized as a leader in the local wine industry and was cofounder of the World of Pinot Noir, has served as President of the San Luis Obispo Wine Country Association and been recognized by both Robert Parker and the local wine industry as a Wine Industry Person of the Year.

Brian loves cooking, wine and travel as well as running, cycling and golf.  He lives at the edge of Talley Farms with his wife Johnine and daughters Elizabeth and Olivia.


The 2013 vintage marked the second abundant harvest in a row at Talley Vineyards and the second year of the California drought. At 6 inches, total rainfall was less than 30% of the average for Southern San Luis Obispo County.  Dry conditions in the spring at bloom time afforded excellent fruit set and these ideal growing conditions continued throughout the summer and fall with no rain during harvest and very little mildew or botrytis pressure. Yields were about 25% above average and the resulting wines are elegant and balanced.

- Produced entirely from estate grown pinot noir grapes from the Arroyo Grande Valley
- 51% Rosemary's Vineyard, 44% Rincon Vineyard, 5% Las Ventanas Vineyard
- The average yield was just over 3 tons per acre
- Hand-harvested August 30 - September 30, 2013
- 3-5 day cold soak, fermented with native yeast in 1.5 ton fermenters
- Aged 13 months in French oak barrels, 30% new
- Bottled in December of 2014 without filtration

Translucent ruby in color, the 2013 Estate Pinot Noir expresses classic characteristics of the Arroyo Grande Valley. The nose offers bright notes of red fruits like strawberry and raspberry, as well as hints of smoke and herbs. On the palate this medium-bodied wine yields notes of cranberry, Rainier cherry and damp soil with distinct mineral notes. With a soft, plush texture, the 2013 Estate Pinot Noir pairs beautifully with spiced duck or mushroom risotto.