The Crush @ Paso Robles
ABOUT US
The Crush @ Paso Robles enjoys the services of a staff that has had extensive experience in the wine industry. The Consulting Winemakers are Jerry De Angelis, Ph. D. and Marsha De Angelis They have 10 years experience both in making wine and viticulture. During the last two harvests, they have been responsible for making wine for a wide variety of clients. It has been their pleasure to make wine from 14 different varieties, in a variety of wine styles.
Total fruit processed during the 2008-2009 harvest exceeded 230 tons. This could not have been done with out the services of the Assistant Winemaker and Cellar Master Kevin Blair. In addition to assisting in developing client's wines, Kevin assures that all the equipment functions as it was designed.
During the last two harvests, we have been fortunate to have access to the services of a variety of young staff members during harvest. They have been, and will continue to be, an integral part of The Crush @ Paso Robles.
It is difficult to catalog all of the services that our staff offers to clients. We have identified fruit, red and white, for a number of clients. Additionally, we have identified and acquired barrels for clients who were unaware of the best best barrel sources. A number of clients have requested unique yeasts and enzymes. We found them.
This brief section states the obvious: We will find a way to make wine for clients, and do so in a manner that meets all their needs and expectations.
Total fruit processed during the 2008-2009 harvest exceeded 230 tons. This could not have been done with out the services of the Assistant Winemaker and Cellar Master Kevin Blair. In addition to assisting in developing client's wines, Kevin assures that all the equipment functions as it was designed.
During the last two harvests, we have been fortunate to have access to the services of a variety of young staff members during harvest. They have been, and will continue to be, an integral part of The Crush @ Paso Robles.
It is difficult to catalog all of the services that our staff offers to clients. We have identified fruit, red and white, for a number of clients. Additionally, we have identified and acquired barrels for clients who were unaware of the best best barrel sources. A number of clients have requested unique yeasts and enzymes. We found them.
This brief section states the obvious: We will find a way to make wine for clients, and do so in a manner that meets all their needs and expectations.
