Winemaker Notes
The Crusher Red Blend is a bright ruby red color in the glass with distinct aromas of black cherry, pomegranate, boysenberry and brown spice. The aromas carry through to the juicy palate with expressive flavors of brambly fruit, fresh plum, and melted milk chocolate.
The Tempranillo in the blend comes from the Heringer Vineyard in Clarksburg and adds raspberry flavors and a good mid palate presence. The Petite Sirah from Lake Winchester Vineyard in Clarksburg and Mettler Vineyard in Lodi adds the darker fruit notes and depth in the overall body. The Zinfandel from Schatz Vineyard in Lodi gives the brambly fruit and spice notes on the aromatics while the Merlot from Wilson Vineyard in Clarksburg lends structure to the blend. Finally, the Cabernet Sauvignon from Wilson Vineyard in Clarksburg provides the backbone to the final blend. Each of these varietals imparts something unique giving the final blend overall appeal.
Blend: 51% Tempranillo, 25% Petite Sirah, 16% Zinfandel, 5% Merlot, 3% Cabernet Sauvignon
Professional Ratings
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Wine Enthusiast
This blockbuster wine is packed with smoky, oaky aromas, extremely ripe and spicy flavors of dark chocolate, coffee bean and blackberry, and has a full body backed by firm tannins. It's almost larger than life and fun to taste. Its secret ingredient is 51% Tempranillo grapes. Editors' Choice
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
The vineyards just inland from the Sacramento River Delta, along the deep banks of the Sacramento River, comprise the Clarksburg AVA. The River Delta channels in cold air and fog from the Pacific Ocean creating a cooling effect in this area. Warm summer days quickly change to chilly evenings and make a great environment for grape growing. While a range of grape varieties grow here, Chenin blanc stands out the most, distinguishing itself in the appellation.
The Clarksburg Wine Growers and Vintners Association, made up of nearly 50 grower members and over a dozen wineries, has been working since the late 1980s to promote the high quality wine of its region.