When I spotted The Crusher Pinot Noir in the wine shop it sparked my memory that I had read a good review of it somewhere that stated it was a good red for summer barbeques. I did find it curious that the label didn’t convey many details, with the exception of distinguishing the vineyard, grape grower family, and that natural yeast was utilized in fermentation. Due to its micro climate similar to Napa Valley, the Clarksburg region is a rising star in California wines. The Wilson family has been growing grapes in the region for since 1922, The Crusher label is under the aegis of Don Sebastiani Family Wines.
Ruby red in colour, after aerating aromas of black cherry, smoky black pepper and woods rose from the glass. Cherry pie flavours were underscored by smoky earth elements in the medium body, whilst spicy black pepper, toasted oak and sweet vanilla comprised the lengthy finish. Simple and easy drinking, each velvety sip will keep you reaching for more.
Pinot Noir [I could not verify varietal percentage]
Enjoy now thru 2015