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Taft Street Winery - Sonoma


Best of Class & Gold Medal — Sonoma County Harvest Fair Wine Competition

It all started back in the early 1970’s for brothers Mike and John Tierney. The Oakland natives were both students at the time, Mike in graduate school pursuing his doctorate in anthropology and John an undergrad studying geography at the nearby University of California at Berkeley.

Interestingly, the Tierney Family had spend many of their summers vacationing in the nearby wine canyons of Sonoma County and the area became something of a second home to the youths during their teens. And throughout those times, both brothers sought to support themselves with a variety of restaurant jobs that continued their early interest in both Sonoma and the wonderful wines that were locally produced.

When John Tierney graduated he moved to Sonoma where he worked for Chateau Souverain for a number of years in various capacities. When he decided to move back to Berkeley in the mid-1970, he brought with him a wealth of expertise in winemaking. Since the house that Mike lived in dated back to 1918 and its garage was too small to fit a car into, a decision was made to begin making wines on an amateur basis. The garage was upgraded and production was slowly begun. The first wines were called Taft Street Garage or even Le Garage, and were mostly for local consumption by friends and family. Another local Berkeley business, called Wine and the People, was the source for grapes and equipment and the enterprise slowly grew. By the late 1970’s, the garage facility was producing around 1,000 gallons, a neat feat in itself until a disgruntled neighbor reported Taft Street to the BATF.

Even though the incident was soon settled, the Tierney brothers and their cadre of friends and relatives, who were also to become owners of Taft Street, knew something better lay ahead. On April 1, 1982, Taft Street Winery secured its bond and became a professional entity. Its first release amounted to between 1,500 and 2,000 cases, and met with instant critical acclaim.

For the next eight years, Taft Street grew and in 1990, reached an agreement with Wm. Grant & Sons (originally a Scotch producer) to represent their products. Wm. Grant urged Taft Street to expand its operation and within a few years the winery’s total production was up to 65,000 cases.

“By the advent of the millennium,” offered Mike Tierney, “we did some real soul searching and decided to dissolve the Wm. Grant relationship. We started out being a Sonoma County winery and had gotten away from that with constant expansion through the decade. We all knew that something was necessary to bring us back to where we wanted to be.” Today’s Taft Street Winery is comprised of approximately twelve different ownership entities, all belonging to close friends or family. The winery has settled into a more comfortable level of production around 22,000 cases, all of it originating in Sonoma County. Taft Street Winery focuses on the primary varietals of the area and is particularly pleased with its multiple award-winning Chardonnays and Merlots.

“This is where we really wanted to be,” Tierney added. “After all, we lived and grew up in Sonoma and we have finally returned to our roots.” Taft Street Winery has come a long way since its inception in Mike Tierney’s garage. As mentioned above, it is a tribute to hard work and determination. It also happens to produce some really incredible wines that are considered among the best values in the entire wine industry.


  1. Taft Street
    2008 Chardonnay
    Taft Street
    Russian River Valley
    Sonoma County

    $17.00

    $20.00
    Best of Class - Gold Medals
    id: 779
    Special
    Gold

Taft Street Winery winemaker Evelyn White

After graduating from Sonoma State University with a degree in Biology and Chemistry, Taft Street Winery winemaker Evelyn White heeded the advice of friends and took a temporary harvest job at Chateau St. Jean. Twenty-six years later, she is still in this crazy business, focusing on Russian River Valley wines at a tiny winery still owned and operated by the original ‘founding fathers.”

Mike Tierney - the oldest one around at Taft Street

Even at the tender age of 66, it is abundantly clear to anyone who knows Mike Tierney that his sense of humor is still perfectly intact. He has survived more than three decades in the winery business and still has a positive attitude toward the future. He is the president of Taft Street Winery because in his words, ‘I am the oldest one around.” Mike was teaching at the University of the South Pacific (possessing possibly the most grandiose set of campuses in the entire world) when he decided to return home and get his doctorate. That completed, Mike admits he fell under the spell of his younger brother John, who had been utterly bitten by the wine bug.

‘I completed my academic work and looked around and decided I really didn’t want to teach all the rest of my life,” he recently admitted. ‘About the same time, John became really interested in wine and we decided to do something about it. That ‘something’ involved an East Bay tradition known as Wine and the People, and its farsighted owner Peter Brehm. Brehm was among the first entrepreneurs to approach a number of iconic Napa and Sonoma growers and buy surplus grapes. Brehm resold the grapes to amateur winemakers like John Tierney at a fraction of the cost a normal winery would have paid. The results were almost incredible for a number of his customers.

‘My brother made a wine and won the Best of Show Award for Amateur Winemaking at the California State Fair,” Tierney recalled. ‘That was all the encouragement we needed. All our friends exhorted us to take some action and it really sounded like a great idea. We made a decision to get into the business for real and our Taft Street Garage brand became the Taft Street Winery.” John Tierney became the entity’s winemaker and Mike handled the winery’s marketing. A number of their closest friends and family invested in the project and the winery slowly grew in statue and production. Taft Street Winery did well enough to attract the attention of an international marketing company and became a part of that company in 1990.

‘I’m not sure that the decision was very wise,” Tierney admitted. ‘They wanted us to grow and the only way we could do that was to get grapes from Monterey and other areas to make the wines. It started to take us away from our real interest, which, of course, was Sonoma County.” When that relationship ceased a decade later, Mike Tierney was the leading force that made Taft Street return to its initial set of values, those being Sonoma County wines. He knew a value-oriented philosophy was still the correct way to approach the future and he urged his partners to head in that direction.

About The Region

Sonoma County is a diverse landscape for grape growing that climatically, is strongly influenced by maritime variations. Cool nights and days that rarely get hot, contribute to layers of oceanic fog that creep into Sonoma’s interior valleys through numerous spots like the Petaluma Gap. Grapes thrive in this climate and while the county does experience the occasional temperature extreme and hard rains, the reliably moderate diurnal swings are tempered by coastal fog and only trace amounts of summer rain.

In the triumvirate of North Coast counties, Sonoma stands out for its diversity of vineyard locations and grape varieties. Within the broad east-west expanse, bounded by the moderating Pacific Ocean and a range of low mountains, Sonoma County is a land of unlimited potential for grape growing and winemaking.

Taft Street Winery sources their Chardonnay from Sonoma’s Russian River Valley, an ideal spot for producing premium cool-climate wine varietals. With a world-class team and extremely desirable fruit to work with, Taft Street Winery continues to craft beautifully distinctive Chardonnays from this incredible Sonoma region.


Chicken Tomatillo Enchiladas


Ingredients

2 pounds tomatillos, husked, rinsed and quartered
12 ounces chicken broth
2 cups green onions, sliced
4 cloves garlic, peeled and chopped
2 cups cilantro, chopped
2 serrano chiles, sliced
1 tsp. ground cumin
12 six-inch corn tortillas
4 cups cooked chicken meat, roughly chopped
1 pound queso blanco, coarsely chopped
1 cup half and half


Instructions

Preheat oven to 425 degrees. Mix tomatillos, broth, garlic, and cumin in a saucepan. Cover, bring to boil, lower heat, and then cook about 10 minutes. Put in food processor. Add cilantro, onions, and chiles, and coarsely puree. Overlap 6 tortillas in a 13x9 baking dish. Top with half chicken, queso blanco and half tomatillo sauce. Repeat. Pour half and half on top, and season with salt and pepper. Bake for 25 minutes. Let sit for 10 minutes before serving. Enjoy with a glass of Taft Street Russian River Valley Chardonnay!



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