Happy Holidays 2014!

We here at Taft Street enjoyed a bountiful Thanksgiving with family and friends. The holiday weekend brought the additional gift of rain, and more is due over the next few days. Though the Russian River continues to flow below normal rates, our reservoirs are still at desperately low levels, and the Sierra snow pack is insignificant, indications are things may finally start to turn around. Here’s hoping!

In the cellar the development of our wines continues; with our cellar staff being kept busy with the management of secondary fermentation, “sur lee” aging, wine stabilization, and the racking and transferring of young wines to barrel. There is no bottling scheduled for this month, though our 2014 Russian River Rose of Pinot Noir and our 2014 Russian River Valley Pinot Gris are slated for January bottling.

On the sales front things are progressing nicely. New accounts are being created every week here in California, direct-to-consumer sales have been strong, and Tasting Room numbers are significantly beating projections.

The gift giving season is upon us, and we at Taft Street have some attractive Holiday offers to make your gift giving easier. Another possibility is to drop by the Tasting Room and have our great staff help you choose appropriate wines for your Holiday needs.

Whatever you do have a great Holiday Season!

Mike Tierney
President, Taft Street

Toffee Biscotti

We made a bunch of Taft Street Toffee last month; so much that we have quite a bit left over. Not a problem, as part of our Christmas tradition is an assortment of biscotti. This year we will add toffee biscotti to the assortment!


  • 1 cup sugar
  • 1 stick unsalted butter, melted
  • 1 vanilla bean, split and scraped
  • 1 cup Taft Street Toffee, roughly chopped
  • 3 large eggs
  • 2 ¾ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt


  1. Preheat oven to 350F.
  2. Stir together sugar, butter and vanilla in a large bowl. Add toffee and eggs; then stir in the flour, baking powder and salt until just combined.
  3. Chill covered dough 30 minutes.
  4. Half dough and form two 2 X 16 inch loaves on an ungreased baking sheet.
  5. Bake until golden, about 30 minutes. Move loaves to rack and let cool 30 minutes.
  6. Cut loaves into ¾ inch slices with serrated knife. Arrange biscotti on baking sheet cut side down and bake another 20 minutes. Transfer to rack to cool.
  7. Store in airtight container at room temperature.

Especially good with Taft Street Medallion Red Wine and Taft Street Alexander Valley Merlot.