Getting Ready

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

Blackberry Rose (of Pinot Noir) Sobert

This one has summer written all over it. Fresh blackberries (any berry will do), our favorite Rose (currently the 2011 Taft Street Sonoma County Rose of Pinot Noir), and simple syrup add up to a refreshing end to any meal. It’s also great by itself.

INGREDIENTS:

  • 2 cups fresh blackberries
  • 2 cups Rose of Pinot Noir (only Taft Street will do!)
  • 2 cups simple syrup
  1. Cook all ingredients for 10 minutes. Cool. Pass through food mill to extract most of the seeds. Refrigerate for an hour.
  2. Put into ice cream maker according to manufacturer’s instructions. Freeze.