Taft Street Winery

The Taft Street winery started in the 1970's, in a garage in Berkeley California. The concept was simple, make good wine, sell it at affordable prices, and have fun in the process. Owners Mike Tierney and Mike Martini continue to practice their "Garragiste" ideals, and have built a great wine team with the adittion of Evelyn White as winemaker. They source superb fruit through long term contracts with select growers in Sonoma, the Russian River and Dry Creek Valley. Tierney also grows the finest heirloom tomatoes in the US!

Russian River Valley Sauvignon Blanc

The wine was cold fermented in temperature controlled stainless steel tanks in order to maintain the high fruit profile and to preserve and develop the esters and thiols that are characteristic of Sauvignon Blanc. The two vineyards were fermented to completion separately and combined together during racking in November.

The grapes for this wine come from two well known Russian River Valley vineyards: Bob Dempel’s vineyard in the northern part of the Russian River appellation, and Gianquinta Vineyard on Hall Road, one of the later ripening Russian River Valley areas.

The 2015 harvest saw warmer temps and a dry growing season which accelerated ripening and resulted in quite aromatic and condensed flavors. Similar to 2014, a mild winter and spring without frost led to crisper wines with higher acidity.

 

Reviews:
Price: Fl $160, $152 2cs, $144 3cs
 
Russian River Valley Chardonnay

80% of the Chardonnay was barrel fermented in Damy French oak barrels. The wine was aged nine months Sur Lie and 30% of the barrel fermented wine underwent malolactic fermentation.

We sourced local, well known Russian River Valley vineyards for this wine: Clone 17 from Saralee Kundee’s Catie’s Corner; Clone 4 & 809 from Hopkins Vineyards; and Clone 4 & 17 from Vino Farms’ Airport Vineyard and Art Ibleto’s Bella Sonoma vineyard.

Similar to 2013, a long growing season with moderate weather provided added hang time for the fruit to develop ripe flavors. A mild winter and spring without frost led to crisper wines with higher acidity.

Reviews:
Price: $168, $152 3cs,
 
Russian River Valley Pinot Gris

The wine was cold fermented in stainless steel tanks with minimal handling and fining. The grapes for this wine came from vineyards located on Eastside Road, on the banks of the Russian River. A light crop in the 2011 Vintage resulted in some concentrated flavors, from which excellent wines were made.
HARVEST DATES: September 21, 2011
BOTTLING DATE: February 3, 2012
TOTAL CASES MADE: 374
ALCOHOL: 14.4%
RESIDUAL SUGAR: 0.03g/100ml
TOTAL ACID: 0.55 g/100ml
PH: 3.54

Reviews:
Price: Fl $160, $144 3cs, $132 5cs
 
Rooster Rose of Pinot Noir

This crisp and flavorful wine was stainless steel fermented dry. Its lively acidity is complemented by floral strawberry, and bing cherry tones. The wine was cold soaked on its skins for 24 hours before pressing to enhance color extraction, and then cold fermented in stainless steel tanks with minimal handling and fining.

Reviews:
Price: FL $88
 
Russian River Valley Pinot Noir

Following a five day cold soak, the grapes were yeasted and tank fermented at cool temperatures. Multiple daily pump overs allowed for color and flavor extraction. The must was then pressed to barrel for ageing in primarily Damy French oak.

Multiple clones of Pinot Noir come from two well known Russian River Valley vineyards: Art Ibleto’s vineyard in the southern portion of the Russian River Valley and the Skikos Vineyard on Piner Road.

Similar to 2013, a long growing season with moderate weather provided added hang time for the fruit to develop ripe flavors. A mild winter and spring without frost led to crisper wines with higher acidity.

Reviews:
Price: $200, $184 2cs
 
Alexander Valley Merlot

The grapes were cold soaked for 3 days at 50°F. Fermentation time was 10 days; maceration time was 5 days. The wine was then drained, pressed, racked, and inoculated for malolactic fermentation in barrel. There were multiple rack and returns during the 19 months of barrel aging.

The Merlot was grown on the Hanson Vineyard Ranch at the foot of the mountains in the heart of Alexander Valley.

2013 vintage conditions were much the same as 2012. No frost in springtime helped produce a bumper crop with very nice, healthy fruit. A long mild growing season provided added hang time for the fruit. Temperatures were mild enough so the fruit did not lose its acidity.

Reviews:
Price: Fl $168, $152 3cs
 
Sonoma County Cabernet Sauvignon

This Cabernet Sauvignon was aged for 18 months in a combination of American and French Oak. 15% of the American Oak was new, the remaining 80% a combination of one and two year old barrels.

The Cabernet Sauvignon was grown on Chuck McCoy’s Sonoma County vineyard which is located at a high elevation overlooking the Sonoma Valley.

2013 vFintage conditions were much the same as 2012. A long mild growing season provided added hang time for the fruit to develop ripe flavors. Temperatures were mild enough so the fruit did not lose its acidity. A frost free spring helped produce a bumper crop with very nice, healthy fruit.

Reviews:
Price: Fl $176, $160 3cs.