Crushed Cellars

July 27, 2024.  Just west of the Route 9/Berlin Turnpike intersection in Loudoun County, you will come to the unassuming driveway for Crushed Cellars.  Try to drive slowly or you could easily pass it.  My advice is to try to arrive earlier in the day because parking is limited and this is not a vibe you want to miss. 

We were greeted at the door of the winery by owner, Robert “Bob” Kalok, who began this winery in 2010 on his family farm.  To start our conversation, Bob asked me about my security clearance and whether I worked for a “three-letter agency.”  He delivered this with a wink and a squint from under tousled blond hair.  And that was how our visit went, being treated as if Kim and Bob and I shared some national secret.  Bob returned to this theme a couple of times.  There is a tangible hippie vibe at Crushed Cellars.  My Sharona played on speakers.  People come and go like Grand Central Station: tasting wine, buying eggs, buying organic beef, buying dips, and friends dropping-in just to talk.  Saying Bob is personable is a gross understatement.  He certainly has this reputation.  If you tell him you like a particular wine, he just might pour you a full glass on the house.  While we were there, a friend pulled up in his sports car and took Bob on a ride.  This left our server, Lyssette, in charge. 

  

The stone shack for Crushed Cellars sits on a short rise above Route 9.  The tasting room has a small bar with six or eight stools and a couple of tables.  There is a loft, but no fireplace.  A small porch looks down the hill across some of Bob’s vines, a small pond and then the hum of the road.  He has four and a half acres under vine and his wines are made mostly from these grapes with some supplements from elsewhere.  Bob makes some wine in-house and uses a neighboring winery.  (I wonder if that is Breaux.)  He may tell you that he has lived many places and sampled wine from many locales.  Nevertheless, he is not crazy about the wines being made in this region.  Also, he did not tell us his volume. 

                                                 Kim with Bob

The winery hosts some special events (like a Valentine’s Day wine-food pairing, and Weekend Wine Down gatherings).  It does not look as if there is room here for any weddings, rehearsal dinners, or corporate events.  Pets and children are welcome, but, again, parking is limited.

Lyssette, who was the soul of patience, walked us through our tasting with assists from Bob:

2015 Chardonnay.  Very smooth – some creamy mouthfeel.  Light and crisp complicated apple.  ABV of 12.2%.  We rated it a B+.

2019 Signature White Table.  This is a blend dominated by Viognier and other whites from the property.  Not much on the nose and a touch of sweetness on the palate.  ABV of 12.5%.  Good for spicy Asian foods.  We rate it a B.

Merlot NV.  The Crushed Cellars Merlot includes Petit Verdot to feature a mix of subdued fruits, like raspberry and cherry and a hint of chocolate.  It goes down smoothly.  I rate it B+.

2016 Meritage.  The Meritage combines Cabernet Franc, Merlot, and Petit Verdot.  Vegetal nose.  Bright fruit.  Some tingle on the palate.  Still, good balance.  Turning brown around the rim from aging.  Some sediment.  ABV of 13.1%.  I rate it between a B and B+.

2019 Port.  Lyssette paired the Port with dark chocolate and blackberries.  Good selection.  This is a red blended dessert wine aged for 7 years.  The sweetness is controlled and the ABV of 14% is low for a fortified wine, allowing the taste to come through without alcohol distraction.  I rated it a B (with the disclaimer that I am not a dessert wine guy.  Our Port-loving friends should take note.)

We had planned to visit one more winery this Saturday, but stayed at Crushed Cellars longer, due to the welcoming laid-back atmosphere of its owner and the quality of the wines.  You could do worse than being in an easy chair on their porch when the sun goes down.