Climate Weirdness

First we get a very unseasonable storm which dropped over two inches of rain. Then we get a heat wave which brought temperatures over 100 degrees for days on end. And summer has just begun! The year 2013 will be a memorable one – in one way or another.

Our 2011 Alexander Valley Merlot has been bottled and is awaiting release. The final bottling of our 2012 Russian River Valley Chardonnay will take place next week; which is a good thing because our supply of the 2011 Russian River Valley Chardonnay is running low.

Good news from the 2013 Orange County Fair. Our 2011 Russian River Valley Chardonnay continues its winning ways with a GOLD MEDAL, and our 2012 Russian River Valley Sauvignon Blanc also won a GOLD MEDAL. Congratulations Evelyn!

This past Sunday David LaFlame and It’s a Beautiful Day played an acoustic set as part of our Street Music concert series. A good crowd braved the heat to enjoy perhaps our most mellow concert to date. On Sunday, July 28th Twang Ditty will bring their brand of “vintage country” (50’s – 60’s – 70’s) to the Tasting Room.

However, you don’t have to wait for a concert to enjoy Taft Street wine. We’re open every day for tasting, for a picnic, for a game of bocce. Every day is a Taft Street day!


Mike Tierney

President, Taft Street Winery


This ceviche is a perfect summer appetizer. A cool combination of fish, lime, chile, tomatoes and avocados is served with tortilla chips and icy Taft Street Rose of Pinot Noir.


  • 1 pound fresh Pacific cod or snapper, cut into ½ inch cubes
  • 1 cup fresh lime juice
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1/4 cup cilantro, chopped
  • 2 fresh jalapeno peppers, stemmed, seeded and finely chopped
  • 1 avocado, skinned, pitted and diced
  • 1 tablespoon olive oil
  • Salt
  1. In glass bowl combine fish, lime juice and onion. Cover and refrigerate for 5 hours. Drain. (Can be made a day ahead)
  2. In a large bowl mix tomatoes, chiles, cilantro and olive oil. Serve or refrigerate. Just before serving mix in the avocado. Serve with tortilla chips.