Spring is Here…Almost

We are currently enjoying a respite from one of the wettest winters in memory. More than 50 inches of rain have fallen in most parts of the county, and those places were not even the wettest. However, the vines are in winter dormancy and little damage has been reported. In fact, right now the cherry and plum trees are in blossom, and with the green hills as a backdrop, Sonoma County does not look much better.

The big event in March is the Wine Road’s annual Barrel Tasting, this year on March 3 – 5 and March 10 – 12.  Evelyn has come up with a pair of Pinot Noir samples that will show how vineyard and clone selection are integral parts of creating world-class Pinot Noir. One sample will come from the Skikos Vineyard, clone #667; the other from the Winkler Vineyard, clone #23. Both are being aged in new Damy French oak barrels.

Our summer concert series – A Little Street Music 2017 – is shaping up to be a memorable one. Old friends and local favorites Steve Pile, Tom Rigney, Daniel Castro and The Pulsators will be joined by some new faces. We always look forward to these mellow Sunday afternoons, where good wine, good music and good times meet at the picnic area of the Taft Street Winery.

You don’t have to wait until summer to have a good time. Bring some friends and a bite and we’ll supply the wine and bocci court. Hope to see you soon.


Mike Tierney
President, Taft Street Winery

Meyer Lemon Tart

Meyer Lemon Tart

Late winter and early spring is Meyer lemon time in wine country. One of our favorite uses of the citrus is this tart, although I admit it is a bit of a wine pairing challenge. Our Muscat Canelli does the trick (available in Tasting Room).


  • 2 sticks butter
  • ½ cup sugar
  • 1 egg yolk
  • ½ tablespoon water
  • 2 cups flour
  • salt
  • 6 Meyer lemons
  • 1 cup sugar
  • 1 ¼ sticks butter
  • 6 egg whites
  • 6 eggs
  • Salt


  1. In mixer cream butter and sugar. Add in egg yolk and water. In a bowl combine flour and salt, and slowly add to butter mix until blended. Divide in two and chill for 1 hour.
  2. Butter 10-inch tart pan. Press dough into pan, trimming edges. Pierce dough with fork and freeze for half hour.
  3. Grate lemons for zest. Extract 1 cup of lemon juice. In pan combine juice and zest with remaining sugar, butter, and salt. Heat until sugar is dissolved and butter is melted.
  4. Combine eggs and yolks in a mixer. Add lemon mixture and whisk over low heat until it thickens (do not bring to boil). Remove from heat and strain. Add sugar if desired. Cover with plastic wrap and cool.
  5. Heat oven to 375 degrees. Remove shell from freezer and bake 20 – 25 minutes (lightly browned). Add lemon curd and smooth top. Bake for 30 minutes, covering edges if the start to burn. Cool to room temperature.

Serve and enjoy.