1249 Quarry Ln, Ste 140
Pleasonton, CA 94566
United States View map

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Varietals Produced by Crush View all

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

  • Sauvignon Blanc

    Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...

  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

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Crush on Snooth

  • The majority of wines on the market these days are meant to be consumed within ... ... with good reason, they crush those varieties. However there are a bit more than a handful of producers bottling world-class, age-worthy Cabernet Sauvignon from Dry Creek Valley fruit. Most of the wines in that number come from Hillside Vines. Such is the ca... Read More

    From the article Your Guide to Aged Wines

  • The Custom Crush at Envy/Carter is gearing up for harvest there to begin the week after Memorial Day Labor Day? Read More

    Forum post in the topic Harvest 2016

  • Napa Cab is about 6 to 8 weeks out depending on the winemaker. My StepSon said ... ... Portis today. The Custom Crush at Envy/Carter is gearing up for harvest there to begin the week after Memorial Day. Sauv Blanc,  Semillon, Chardonnay etc with PN then Napa Reds to follow. Should be done processing fruit by Hallowee Read More

    Forum post in the topic Harvest 2016

  • They've had a hell of a time with it in Burgundy, like a 50-90% lost vintage. Unsure on quality, but it's dubious.What's going on in Napa/Sonoma? I hear Halcon Alturas is a ways away from ripening, but the harvest of whites has been in full effect. When should the Cabernet, and other reds be "ready"?Let's pick now (or soon) I say!Floods and fros... Read More

    Forum post in the topic Harvest 2016

  • J. Dusi Wines Tres Cojones Vineyard 'Endless Crush' 2013


    No written review

    Wine review by Mr Dolce

  • Wine myths are often unspoken but incredibly pervasive. Their looming presence ... ... not including custom-crush producers. The next time you are considering wines from the Napa Valley, please enjoy our cabernet sauvignon, but explore beyond it. While here, venture away from the beaten path and you’ll discover the real Napa Valley and its di... Read More

    From the article Wine Myths: Debunked

  • The Jeff Hill story is something, isn't it?  InVino has been selling ... buy shiners or use a custom crush facility out of the way, substitute grapes, then sell the finished product that you labeled elsewhere.  Heck, Rudi K (here we go, bait for that wine fraud guy) made his own DRC and Ponsot and it took ages for anyone to catch on. Two solut... Read More

    Forum post in the topic Who Monitors Labels?

  • Lassen was pretty covered in snow and clouds kept hitting the tops of it, so I ... at least a good sized custom crush and storage facility, which isn't likely to be present in an uncharted area.  I do see alternatives, but those are big hurdles.  No one is going to forgive dirty wines and no one starting out can afford to, say, forego a vintag... Read More

    Forum post in the topic What have you bought lately?

  • This morning I was pontificating in the coffee shop about wine bottle labeling.  My buddy, being the the ex-lawyer type, asked a lawyer question.  Who monitors this stuff?I then realized that I had never heard of anybody (OK, I'm talking domestically, here.) being accused of say:Labeling a bottle as "Cabernet Sauvignon" and, then, being caught f... Read More

    Forum post in the topic Who Monitors Labels?

  • To press or not to press? That is NOT the question. Rarely does anything in ... better to destem and lightly crush the fruit. This breaks open the berries and allows the skin and juice to mingle together, resulting in additional flavor compounds and tannins from the skins to be released into the juice prior to pressing. Red wines are usually p... Read More

    From the article Pressing Issues: Exploring a Small Portion of the Maze of Winemaking Decisions

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