Monthly Archives: August 2010
It’s official. This July was the coolest in the past thirty years in Sonoma County. Coupled with a decidedly cool May and June, we are headed for a very strange year. Although the grapes look good there is no indication of veraison (that point in the growing season when ripening grapes begin to soften and change color from green to red or yellow, depending on the variety). We are at least two weeks behind a normal vintage, which is fine as long as we have a warm and dry September and October. We’re keeping our fingers crossed.
In the cellar, Evelyn and her staff (along with GM Mike Martini) are finishing up a brutal bottling schedule, with just a couple of weeks to go. They will continue until the last week of the month, when gears are shifted into harvest mode.
On the road, we poured at the California State Fair awards tasting, where our three GOLD MEDALS were very well received (2008 Russian River Valley Chardonnay Garagistes; 2008 Russian River Valley Sauvignon Blanc-Best of Class; 2007 Russian River Valley Zinfandel-Best of Class; 2009 Russian River Valley Riesling Silver Medal-Best of Class).
Laurie continues her journeys up and down the state, with a quick trip to the Colorado market thrown in as well.
In the Tasting Room, Kaitlyn and her crew are playing hosts to the summer crowds. With Tasting Room business up 30% things are hopping. We played host to two private parties in July, with more planned for August.
This weekend, Taft Street and the Tierney family will host a mini triathlon, to be held at the Russian River Tierney home. The last triathlon was held in 1978. Times will NOT be compared. Over 50 participants are expected, with dozens of aides on hand.
Cool weather in the Russian River area means highs in the high 70’s – low 80’s, perfect for an outing to our Tasting Room. Come by and say hello.
President, Taft Street Winery
With tomato season approaching, it’s time to bring out one of our favorite appetizers – a mini BLT, substituting fresh basil for the lettuce.
- 12 roma tomatoes
- 2 cloves garlic, finely diced
- 1 shallot, finely diced
- 3 slices bacon, cut in 2 inch pieces
- 12 small to medium fresh basil leaves
- Olive oil for drizzle
- Slice tomatoes vertically. With your fingers discard seeds and liquid. Place on a baking pan, and sprinkle with shallot and garlic, salt and pepper. Bake in a 250 degree oven for 21/2 – 3 hours, until tomatoes are dry but flexible.
- Place bacon piece on tomato shell and top with basil leaf. Drizzle with olive oil and serve.