The Battery Crush

Skimmerhorn

Kootenay Crush White Blend 2021

Very easy drinking white blend. — 5 days ago

ONX

Mad Crush Grenache Blend 2017

Drinking 2017 on 1/30/32. Mad Crush is a reliable delight and every bottle is a favorite of literally everyone I’ve opened it for. This year is the expected jammy fruit with tart raspberry and white pepper (but smooth) mouthfeel. — 8 months ago

Weingut Keller

von der Fels Rheinhessen Riesling 2018

Lime and rocks on the nose. Battery acid and citrus zest on the palate. A bit unforgiving now... will revisit in a few years. — 3 years ago

Severn liked this

Inman Family Wines

Endless Crush Rosé of Pinot Noir 2017

John Howard
8.9

Tiny bit ripe. Not bad at all. — 2 years ago

Severn, Ron and 6 others liked this

First Crush Winery

Fusion Cabernet Sauvignon 2013

Mary H
9.0

Pleasantly surprised how yummy this was! Quite jammy, low tannins, more like blueberries than red berries. — 4 years ago

Okanagan Crush Pad

Narrative Okanagan Valley Pinot Noir Rosé

Creamy but dry and full of fruit. Nice — 7 months ago

Continuum

Napa Valley Cabernet Sauvignon Blend 2015

Wow...i f***king loved this. It split the table somewhat but I'm most definately a fan. Deep and luxurious with mouth coating tannins, dark berries and Vanilla. This goes on and on. 97 now but in 10, 15 or 20 years this wine will crush it. Fabulous display of wine making
(Extra point for one of the most attractive labels I've seen)
— 8 months ago

Lyle, Vino and 3 others liked this
Ron R

Ron R Influencer Badge Premium Badge

And the vintage is? Thanks.
Andrew McIntyre

Andrew McIntyre

2015. Was really impressed
Ron R

Ron R Influencer Badge Premium Badge

I have several 07’s. Maybe I shud take a look at them now.

Louis Roederer

Cristal Brut Champagne Chardonnay Pinot Noir Blend 1990

Delectable Wine
9.7

The 1990 Cristal is remarkable. Polished, nuanced and light on its feet, the 1990 is all class. Citrus, orchard fruit and floral notes are wonderfully lifted throughout. A slight reductive note adds character on the finely knit finish. I can’t think of a better way to start this tasting. Simply put, the 1990 is a total rock star. Moreover, it is much more delicate than most wines from this ripe vintage. Amazingly, the 1990 tastes like it is still not ready! “Nineteen ninety was my second vintage here,” says Chef de Caves Jean-Baptiste Lécaillon. “It was ideal. The fruit was just perfect. We blocked the malolactic fermentation completely and only fermented 6-7% of our lots in oak, as opposed to the more typical 20%, in order to preserve as much freshness as possible. The wine was made by my predecessor, Michel Pansu, but I was learning. This was the first year I started working with oxygen by reducing sulfites in vinification to pre-oxidize the Chardonnay musts, as I do know, which allows me to get rid of all the unstable, oxidative compounds. With Pinot, on the other hand, you need a little bit of sulfur at crush or you lose the brilliant fruit. (Antonio Galloni, Vinous, December 2018) — 4 years ago