crushpadwine's Videos 33 videos
Famous for producing Pinot Noir, the Russian River's marine type environmental conditions, clay soils and direct, overhead sunlight during the middle of the day help create balanced, floral Viogners and complex, deep Syrahs.
  • 20 Aug 2009
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Ink Grade produces some of the most flavorful Bordeaux Varietals on Howell Mountain. A rare, terraced vineyard, Ink Grade spans 200 acres where the fruit ripens during the warm afternoons and holds the flavor during the cool and often foggy evenings.
  • 8 Aug 2009
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Mitchell Klug discusses the unique cabernet rootstock, weather patterns and the training system employed at Reverence Vineyards, June 2009.
  • 21 Jul 2009
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The balance between pH and acidity is a delicate one that you must pay close attention to as you are making wine. The ripeness of the fruit and type of grape varietal will dictate how you have to work with that fruit to produce a wine that meets your desired style goals.
  • 29 May 2009
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Some people insist on filtering, others are proud to avoid it - You decide. Most white wines are filtered prior to bottling, and some reds are. Filtering can clarify a wine so that it sparkles in your glass, but if you filter too heavily it can strip character from the wine. How do you decide what level of filtration, if any, is appropriate for your wine? Well, you ask a guy who has 25+ years experience making that call. Crushpad's Chief Winemaker, Michael Zitzlaff explains your options.
  • 9 Feb 2009
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Just like you, we here at Crushpad have been obsessing as our 401k’s sink like a stone. But we put our anxiety on hold, put on our day trading hats and figured out a way to combine winemaking and derivatives to create Bailout - a wine that is dynamically priced to balance out any pain your retirement account may be feeling.
  • 11 Dec 2008
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Lone Oak Vineyard is in the northern portion of the Santa Lucia Highlands AVA. It is relatively close to Monterey Bay, and the strong afternoon maritime breezes, along with morning fog, influence the wines toward a classically structured Pinot.
  • 10 Sep 2008
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Crushpad Chief Winemaker, Michael Ziztlaff uses the Fusebox wine blending kit to demonstrate the art & science of blending wine — where good wine is transformed into great wine.
  • 9 Sep 2008
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Crushpad Chief Winemaker, Michael Ziztlaff takes you through the harvest's first pressing, when the grape juice is separated from the grape skins.
  • 9 Sep 2008
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Crushpad is a high-end San Francisco winery where you are the wine maker. Watch a short video on why over 5,000 wine lovers across the country have chosen to make their own custom luxury wine with us.
  • 9 Sep 2008
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Racking is drawing the clear wine off the top of the lees (yeast cells,sediment) which settle to the bottom of barrels during aging. The process is done to clarify wines & move them to new barrels to add extra complexity
  • 9 Sep 2008
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Barrel hygiene is critical to making great wine. And to guarantee that barrels get properly cleaned you need a high-pressure barrel washer. Check out "Bruce.," our new shiny dual-barrel automated barrel blasting beauty.
  • 22 Aug 2008
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Sulfur plays a critical role in making wine that is stable and can stand the test of time in bottle. It is added in small amounts to almost every wine to inhibit harmful bacteria that would spoil it in the winemaking process, or in the bottle.
  • 22 Aug 2008
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Crushpad's Michael Brill and Mike Zitzlaff are working with Tom Leykis to create a Big Bad Syrah from the Premier Coastal Vineyard in the Santa Maria Valley. Tom wants a big Syrah -- one that you'll remember as the main event.
  • 22 Aug 2008
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Red wine grapes often go through a "cold soak" prior to fermentation to allow the skins to release the color & flavor compounds that add to our enjoyment. Not all grape varieties need, long soak periods. Crushpad winemaker, Kian Tavakoli explains
  • 22 Aug 2008
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Depending on the style of wine you want to make, and the varietal of grape you are working with, you have a few choices when it comes to fermenation vessels. Crushpad winemaker Chris Nelson explains it all.
  • 22 Aug 2008
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You can make an addition of enzymes to a fermentation to more gently extract color or add a small amount of tannin to give your wine that small bit of added structure that brings fruit, acidity and alcohol all in to balance.
  • 22 Aug 2008
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When choosing a yeast strain to ferment your wine, it is important to match the the yeast to grape varietal. There's also the option of letting the yeasts that are native to the vineyard and winery do the work for you.
  • 22 Aug 2008
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