Life is Good

February has started off clear and cold, a brief respite from the wettest January in five years. Rainfall for the season now matches seasonal averages for Northern California, with reservoirs near capacity and more rain the long term forecasts. Add to that the fact that San Francisco is hosting this year’s Super Bowl, the Warriors are on a tear, and Taft Street wine continues to shine…life is good.

February should be a busy month. We kick off our work with program with the Henry Wine Group, when we work with individual sales reps introducing our wine to retailers and restauranteurs. On Saturday, February 13, we have our annual Sweet 116 party, when local wineries promote the area and have special offerings for wine club members. We also introduce our latest Rose of Pinot Noir; this year it’s a 2015 Russian River Valley Rose of Pinot Noir.

The San Francisco Chronicle Wine Competition results have been published. Our 2013 Russian River Valley Syrah won a GOLD MEDAL and our 2013 Alexander Valley Merlot also won a GOLD MEDAL. The rest of our wines all won SILVER MEDALS. We will pour the GOLD MEDAL wines on Saturday, February 13 at Fort Mason in San Francisco.

On the horizon is next month’s Wine Road Barrel Tasting, taking place March 4-6 and March 11-13. From that March madness, the season starts picking up and off we go again.

Stop by now between storms and relax in the calm surroundings of Sonoma’s West County. It’s good for the soul.


Mike Tierney
President, Taft Street Winery

Poke – Taft Street Style

Serve this at your Super Bowl party on wonton chips with plenty of icy Taft Street Sauvignon Blanc. Later this month you’ll be able to pair Taft Street Poke with Taft Street 2015 North Coast Rose!

Serves 6 – 8 as an appetizer


  • 2 pounds fresh ahi/yellowfin tuna, sliced thin
  • 1 cup soy sauce
  • 1 cup green onion, diced (some extra for garnish)
  • 1 jalapeno pepper, seeded and diced
  • 2 limes, juiced
  • 2 tablespoons sesame seeds
  • 2 tablespoons toasted almonds, diced


  1. Slice tuna and place in bowl.
  2. Add all other ingredients in separate bowl and mix. Add mixture to the tuna and gently mix. Let stand or refrigerate 15 minutes.
  3. Place on platter and garnish with additional diced green onions.