Estate Red Wines

Our Estate wines are the absolute best we have to offer. They are
always   in the medals. Included in the Estate Reds are four wines that
are truly the best of the best. These Crushendo wines have been given
even more body and aging potential with the addition of grape skins to
the fermentation process. They are definitely a little more challenging to
make, but they are well worth the effort for the true wine connoisseur.

LODI OLD VINES ZINFANDEL Dry, sturdy and vigorous, this red
wine is very fruit-forward in true Zinfandel style. It's medium body with
just enough oak to allow the black fruit, cherry, leather and spice flavors
to come through. This wine is an example of why California Zinfandels
are so great. Try it with spicy sausages, beef, duck breasts, ham,
vegetarian dishes, or at your next barbecue.

NAPA VALLEY STAG'S LEAP DISTRICT MERLOT Possibly
the best known growing region in the USA comes together with one of
the top grapes of the world in order to make this wine. Medium-full
bodied with lots of oak and soft tannins. Try it with your next prime rib
or at your   next wine and cheese party.

LODI RANCH 11 CABERNET SAUVIGNON Black currants,
cherry, oak, spice and pepper make up the complex flavors of the
medium-full bodied red. It follows through with soft tannins and a
elegant finish. Lamb, Portabello mushrooms, cheeses and beef are a
few of the dishes that this Cab pairs with well.

WASHINGTON COLUMBIA VALLEY CABERNET
FRANC/MERLOT New to our wine list, this dry, red is a classic blend
of Cabernet Franc, Cabernet Sauvignon and Merlot. A medium-bodied
wine with flavors of plum and currants melding with the silky-smooth
taste of chocolate and backed up with firm tannins. With a wonderful
finish it can be enjoyed at any occasion. One batch may not be enough.

                                THE CRUSHENDOS

CASTELLINA SUPERTUSCAN DI SIENA Arguably the best of
our red wines, this bold, yet supple wine will be consumed with great
pleasure by   dry wine lovers. Big, bold earthy nose of cherry, by
followed a richly tannic finish. This Italian blend heralds the best
qualities of both the Cabernet Sauvignon and Sangiovese grapes. Try
it with Tuscan style dishes, grilled rare beef or well spiced lamb.

CORVINA CLASSICO DI VENETO Classic, best describes this
medium- full bodied wine. With lush ripe red cherries and raspberries,
almonds, toast, spice and a lingering finish. Enjoy this fine example of
the Corvina grape most notably found in Valpolicella and Amarone
wines. Serve with beef or grilled pork.

MONTAGNAC VIEUX CHATEAU D'OC Ruby red in color, this
medium- full bodied wine has a deep dark plum and blackberry bouquet
with hints of chocolate. Complex, lush black fruits and a hint of spiciness
is followed with a firm, tannic finish. Enjoy this wine with goose/duck
pate, short ribs, leg of lamb or ripe cheese and walnuts.

Body
Refers to how light or heavy a
wine feels in the mouth. Full
body wines are often
accompanied by complex and
lasting flavors. Light body
wines are thin or watery, but
not necessarily inferior wines.
Body simply refers to a wines
overall nature.

Tannin
Structural components in wine
that effects color and, ageing
potential. Can cause a drying
sensation in the mouth, similar
to that of a green banana.
Tannins are associated with
red wines and are created
when the yeast interacts with
the grape skins. Overly tannic
wine will mellow with age.

Complex
Refers to wine having many
different flavors and facets.

Finish
Refers to how long the flavors
of a wine lasts in the mouth
after drinking.

Dry
Refers to wine in which all of
the available sugar has been
fermented into alcohol. Off-dry
refers to a wine that has a hint
of sweetness.

Crisp
A wine that is high in acidity
while still maintaining
balanced flavors. These wines
are usually quite refreshing on
the palate.

Balanced
A balanced wine is one in
which no one flavor stands out
too much.

Oak
Wine can have oak add during
fermentation or it can be aged
in oak. Oak being used can
be American, French,
Hungarian, toasted or
un-toasted. Most red and
some white wines come into
contact with oak. This contact
will develop flavors of spice,
vanilla and wood in the wine
as well as tannins.