Happy 32nd Birthday!

It was 32 years ago, on April Fools’ Day in 1982, when Taft Street Winery opened its doors in the Russian River Valley town of Forestville. As they say, the rest is history. Family and friends, including younger generations, continue making wines from local vineyards; we continue sharing our products at the drop of a hat; and, above all, we continue having the time of our lives doing what we enjoy.

With bottling season well underway, our new packaging is receiving much praise. The Tasting Room exclusives – 2013 Russian River Valley Pinot Gris; 2013 Russian River Valley Rose of Pinot Noir; and 2011 Alexander Valley Old Vine Zinfandel – are top of the line in both taste and appearance. Our 2013 Russian River Valley Sauvignon Blanc will be the first release of our distributed wines, which have their own distinct labels. These two lines will be complemented by our “Garagistes” offerings later this year; again, with their own distinct look.

We are super excited about our third season of “A Little Street Music,” which will take place on the 2nd and last Sundays of the month, from May 25th through September 28th. Old favorites like The Pulsators, Bottle Shock, and The Sorrentinos will be joined by The Blue Moon Band, Steve Pile Band, Wendy DeWitt Trio, McKenna Faith Band, and The Daniel Castro Band. This is truly a showcase of Sonoma County musical talent. The concerts take place from 3 – 6pm and admission is free.

Although the recent rains have not eliminated the overall drought picture, they have at long last turned our hillsides bright green. Springtime shows Sonoma County at its best, with delightful weather and smaller crowds. Stop by for a taste of our new releases, bring a lunch and eat in our bocce/picnic area, and get a free charge your electric/hybrid vehicle while you’re here!

See you soon. Cheers!

Mike Tierney
President, Taft Street Winery

Cheese Souffle

With spring our chickens are beginning to lay in earnest, and there are few things better than farm fresh eggs. Most farmers markets sell them these days, so try to use the freshest possible eggs.


  • Butter to grease soufflé dish
  • 2 tablespoons grates parmesan cheese
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/3 cup milk
  • Pinch of salt
  • 4 Large egg yolks
  • 6 ounces gruyere cheese
  • 5 egg whites
  • ½ teaspoon cream-of-tartar


  1. Preheat oven to 375. With butter grease an 8-inch soufflé dish. Add grated parmesan and roll to cover the sides and bottom. Freeze for 5 minutes.
  2. Melt butter in a small pan. In a separate bowl combine flour and salt. Whisk in buteter and cook for 2 minutes. Whisk in hot milk and bring to just below boiling. Remove from heat.
  3. In separate bowl, beat egg yolks until creamy. Temper yolks into milk mixture. Remove from heat and add cheese and whisk until combined.
  4. In a separate bowl, using a mixer whip egg whites and cream-of-tartar until glossy and firm. Folk into the mixture, ¼ at a time.
  5. Pour mixture into soufflé dish, place on pie tin, and bake for 35 minutes.

Serves 4-6. Try this for brunch with a glass of Taft Street Russian River Valley Pinot Gris. YUM!