The Crusher Red Wine Blend (4)

Friday, August 17, 2012

Yes, yes, this way. Mr. The Crusher is very anxious to meet you. You’ll be one of the very first members of the public to see just what he’s got to offer. Yes, just down here on the left. And then up the stairs. Lovely. Now the next right, there’s a hidden elevator behind the pillar.

Now. As we wait, I’ll give you a little background. The Crusher was named in tribute to the “Sugar Beet Ranch” in Clarksburg. It’s a Tempranillo driven red that… oh, I see you HAVE done your homework, haven’t you? Indeed you are right, there’s Bing cherry, wild strawberry, and black plum, toasty cedar… ah, yes. We’ve arrived.

Now, before we go in, let me caution you: The Crusher can be a little intimidating when people first arrive. And you will be one of the very first, so it might be even MORE intimidating! But never you fear, if you’re taken aback, just picture The Crusher in nothing but underwear. That should do the trick!

No, no, I can’t go with you. I’m just not exclusive enough. This is where I stop. But you go on, down that way, the door at the end of the hall. Use this special key. The next thing you’ll see will be The Crusher. Oh, I envy you. I envy you indeed.

Don’t be afraid! Soon you’ll be one of the first to experience… The Crusher!

• Varietal: Red Wine Blend
  – 64% Tempranillo
  – 18% Petite Sirah
  – 16% Merlot
  – 2% Cabernet Sauvignon
• Appellation: Clarksburg
• Vintage: 2011
• Winemaker: Greg Kitchens
• Alcohol: 13.5%
• pH: 3.67
• TA: 6.2 g/L
• RS: 4.6 g/L

The Clarksburg AVA is an up and coming wine region located in California’s Sacramento Delta. Originally known for row crops like the Sugar Beet, the area was quickly discovered by grape growers attracted by a micro-climate which closely mirrored that of nearby Napa Valley. The soils here are a combination of poorly-draining clay and rich loam, meaning vines experience nutrient-rich, yet sometimes arid conditions. During the growing season, warm days give way to cooling afternoon breezes from the San Francisco Bay, dropping temperatures down 30 to 40?F from their daytime highs. This mass of cool air allows wine grapes to retain more acidity than those grown in similarly warm regions.

Woot