The Final Grape Fell: Reflections on Crush 2025 at Nevada City Winery 

The Final Grape Fell:

Reflections on Crush 2025 at Nevada City Winery 🍇

 

As the last clusters passed through our destemmer and the final press was emptied, we officially closed the chapter on Crush 2025. What a journey this season has been—intense, exhilarating, a little messy, and entirely rewarding.

 

2025: A Season to Remember

 

From the earliest sorting to the final punch-down, this year tested and strengthened our team. We had the privilege of handling a robust lineup of reds, including Cabernet Franc, Barbera, Petit Verdot, Sangiovese, and a field blend. Each variety brought its own character, challenge, and excitement—and now, each is quietly beginning its transformation in fermenters, barrels, and tanks.

 

Varietals We Crushed:

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• Cabernet Franc — Known for its aromatic lift, spicy nuance, and medium body, this is one to watch as it evolves in barrel.

• Barbera — Bright acidity and juicy red fruit promise a wine that will bring freshness even after time in the oak. 

• Petite Verdot — Bold color, structure, and tannins; in the right hands (and patience), this can add depth and weight.

• Sangiovese — A varietal with character and finesse, often leaning savory and perfumed, especially in foothill terroir.

• Field Blend — Always one of our favorite “wild cards.” This mix allows the vineyard’s complexity and vintage character to shine through.

 

Challenges & Triumphs

 

Every crush has its surprises—and 2025 was no exception. From fluctuating weather (it rained on us crushingone day!) to sorting surprises in the vineyard, we leaned on experience, teamwork, and commitment. Whatmade this year special was how our cellar crew and tasting-room staff rallied together. Late nights, wet boots,musty clothes, and a shared excitement for the wines ahead made it all worthwhile.

 

We were also reminded, once again, why we bring crush into view: our crush happens right beneath our tastingroom patio, letting guests see (and smell!) the early stages of winemaking. Having people stop by, pause, andask questions during harvest—seeing yeast bubbles, smelling fermenting aromas—is one of the most magicalparts of this job.

 

What’s Next?

 

Now that the grapes have been harvested and fermentation is underway, our work shifts into the cellar:

 

• Monitoring fermentations — temperature, brix, cap management, and yeast behavior.

• Tasting trials — tracking the evolving flavors as primary fermentation gives way to secondary.

• Barrel decisions — selecting cooperage, barrel ages, and blending trials.

• Patience — letting the wines settle, age, and reveal themselves over time.

 

While you won’t see any bottles of the 2025s this year, we are already imagining them: bright, layered,textured, and evocative of the Sierra Foothills. We’ll be launching small “first tastes” and barrel sample eventsas they emerge from barrel, and we look forward to sharing those announcements with you.

 

A Heartfelt Thank You

 

To our grower partners, cellar team, tasting-room staff, and — most of all — our community of supporters and club members: thank you. You make this work possible. This year’s crush would not have been what it was without your trust, your hands, your curiosity, and your enthusiasm.

 

Stay tuned for regular updates, tasting events, and sneak peeks as the 2025s take shape in barrel. And when the time comes, you’ll be the first to pour and taste.

 

Here’s to the vintage hidden in the tanks — and the stories yet to be told.