The time is now! The Taft Street harvest for 2012 begins Wednesday, September 5th, when our first grapes arrive. This year the honors go to Russian River Valley Pinot Gris and Russian River Valley Pinot Noir. In another week we’ll be in full swing. So far everything looks good, including the weather report!

Winemaker Evelyn White prepared for the harvest by pouring our wine at the Sonoma Wine Country Weekend – Taste of Sonoma, held at the MacMurray Ranch on Saturday, September 1st. This is perhaps Sonoma County’s premier wine showcase, and thousands of oenophiles attended from all over the country and beyond. The Taft Street wines were a real hit, with the 2009 Russian River Valley Pinot Noir and the 2010 Russian River Valley Chardonnay especially praised.

The fun continues at the winery. We enjoyed our fourth successful concert with the music of the Rhythm Rangers, and will conclude our series by bringing back Bottle Shock on Sunday, September 30th. This week we will host a dinner for the folks of the North Bay Biz Magazine; and on Thursday, September 27th we will roast a whole pig from farmer/vintner Lou Preston in our barbecue smoker for the judges and officials of the Sonoma County Harvest Fair. The following day is the Harvest Fair Awards Dinner, and our concert concludes this very busy month!

Be sure to check our my newest recipe: Asian Spicy Chicken Meatballs. If you are in the area swing on by and join the fun. There’s plenty to see, and always a smiling face pouring a happy beverage.

Cheers,
Mike Tierney
President, Taft Street Winery

As the fine weather continues, growers and winemakers alike are anxiously awaiting the weeks ahead. In the vineyards, veraison – the period when grapes soften and change color from green to red or yellow – has begun, indicating an early September start of this much anticipated harvest.

We just enjoyed our third concert with The Smilin’ Iguanas and had our biggest turnout ever! A very mellow time was had by all, and we look forward to our next event with The Rhythm Rangers on Sunday, August 26th.

The next big wine industry affair is the Sonoma County Wine Country Weekend, September 1st – 3rd. We’ll be pouring our 2011 Russian River Valley Sauvignon Blanc, our 2011 Russian River Valley Pinot Gris, our 2010 Russian River Valley Chardonnay, and our 2009 Russian River Valley Pinot Noir. You can find us in the Russian River Valley tent!

Overall sales continue at a brisk pace, with particularly strong action in our California direct market and in the state of Texas. Our remodeled Tasting Room is getting rave reviews. If you haven’t been here for a while, there is no better time to try some of your old favorites and some new releases.

Be sure to check our my August recipe: Blackberry Rose Sorbet. See ya!

Cheers,
Mike Tierney
President, Taft Street Winery

Two Thumbs up Wine gave us two thumbs up for our 2008 Russian River Valley Pinot Noir. Check it Out!

Classic Pinot Noir. New for 2012.

We are very excited to share this wine with our family and friends.

This wine is a homage to the “garagistes” tradition of crafting small lots of outstanding fruit in other than a chateaux environment – in our case our experience in the 1970’s as winemakers in the Taft Street garage.

The wine’s deep red/purple color accompanies distinct varietal notes of blackberry and cherry. Balanced acidity and intriguing oak undertones are parlayed into an elegant finish.

• Gold – 2010 Sonoma County Rose of Pinot Noir
• Gold – 2009 Russian River Valley Riesling
• Silver – 2008 Alexander Valley Cabernet Sauvignon
• Silver – 2008 Russian River Valley Garagistes Chardonnay
• Silver – 2008 Russian River Valley Pinot Noir
• Bronze – 2009 Russian River Valley Chardonnay
• Bronze – 2008 Russian River Valley Cobblestone Vineyard Zinfandel
• Bronze – 2009 Alexander Valley Merlot

No doubt about it – we are in the thick of it. It is now raining lightly and we expect continued wet weather over the next several days. We enjoyed a picture perfect September, with day after day in the mid 80′s; but things changed quickly over the weekend. Last week was our busiest of the harvest, and this week we expect the hectic pace to continue. Most of the white grapes, particularly Sauvignon Blanc and Chardonnay, have been picked. A fair amount of Pinot Noir from warmer regions is already in, but a large amount of fruit remains on the vines. Many growers are “spraying and praying.”

So what do you do with a bunch of quinces? Jam doesn’t quite work. After a little research, it seems that quince is the main ingredient in membrillo – a Spanish spread that goes well with cheese and red wine. And it’s easy!

INGREDIENTS

• 4 Quinces, peeled, cored and chopped
• Water
• Sugar, to be determined

1. Place quince in a large pot and cover with water. Bring to boil and cook 30 minutes, or until fruit is soft. Drain.
2. Process fruit until smooth. Add equal amount of sugar and combine.
3. Cook over low heat until paste thickens and quince has turned a deep orange color (60-90 minutes).
4. Spread evenly on a parchment paper lined rimmed pan. Place in a low oven (125F) for one hour.
5. To serve (with cheese) – cut in small wedges.

This goes great with our Russian River Valley Pinot Noir and our Russian River Valley Zinfandel!

The last grapes are in today, putting an end to a long and difficult harvest. It was a season characterized by low yields (up to 25% below projections). Furthermore, grapes picked over the last several weeks often were faced with mildew, adding to the challenge. However, our own grapes came in prior to the rains, and Evelyn White is confident the 2011 vintage will produce some fine wine. We believe her.

The high season for sales is upon us, and Team Taft Street has responded accordingly. Our Tasting Room enjoyed its biggest month ever in October, and the direct sales team and our national distributors have exceeded expectations. Well done! Taft Street welcomes Jake Martini to the team. Jake will be our technical wizard and well as our marketing & sales representative in the San Francisco market. Any connection between Jake and others in the Taft Street family is not coincidental.
Taft Street’s new picnic area and bocce court were kicked off in style at the recent President’s Club party. The fun continues this weekend with the Russian River Wine Road’s annual Food & Wine Affair (November 5 & 6).

Never standing still, Kaitlyn has helped form a new group of local wineries – Taste Route 116. Together with Dutton Estate, Graton Ridge, Russian River Vineyard and Balletto Winery; Taste Route 116 will promote the home-grown, family nature of businesses that once were the standard of wine country life.

The last beautiful days of autumn are still with us. Come visit and enjoy our picnic area and bocce court while you pick appropriate Thanksgiving wines.

Cheers,

Mike Tierney
President, Taft Street Winery

Recipe

Membrillo

So what do you do with a bunch of quinces? Jam doesn’t quite work. After a little research, it seems that quince is the main ingredient in membrillo – a Spanish spread that goes well with cheese and red wine. And it’s easy!

INGREDIENTS

• 4 Quinces, peeled, cored and chopped
• Water
• Sugar, to be determined

1. Place quince in a large pot and cover with water. Bring to boil and cook 30 minutes, or until fruit is soft. Drain.
2. Process fruit until smooth. Add equal amount of sugar and combine.
3. Cook over low heat until paste thickens and quince has turned a deep orange color (60-90 minutes).
4. Spread evenly on a parchment paper lined rimmed pan. Place in a low oven (125F) for one hour.
5. To serve (with cheese) – cut in small wedges.

This goes great with our Russian River Valley Pinot Noir and our Russian River Valley Zinfandel!

We will be serving this for Winter Wineland. Come on by for a taste.

INGREDIENTS

• 1 1 pint shucked clams (or 2×6.5 ounce cans minced clams)
• 4 ounces bacon, diced
• 2 potatoes, peeled and diced
• ½ cup chopped onion
• ½ cup chopped celery
• 2 ½ cups milk
• ½ cup cream
• 3 tablespoons flour
• ½ teaspoon Worcestershire sauce
• ½ teaspoon saffron threads
• salt and pepper

1. Drain clams; reserving liquid. Add enough water to liquid to measure 2 cups. Set aside.
2. In a saucepan crisp bacon; dice and set aside. Add reserved liquid, potatoes, onion and celery to fat in saucepan. Cook about 15 minutes.
3. Stir in clams, 2 cups of milk and cream. Stir remaining 1/2 cup of milk into flour; stir into chowder.
4. Cook 2 minutes. Add Worcestershire sauce, saffron, salt and pepper. Sprinkle bacon on top.

Try this with 2007 Russian River Valley Chardonnay Garagistes or 2006 Mendicino Ridge Pinot Noir Garagistes. You’ll be glad you did!