Our Wines

Newest Rush Wine Releases

Rush Cabernet Sauvignon, California 2021

The fruit for the newest release of the Rush Cabernet Sauvignon came from vineyards in Lake County and Lodi, the heart of Cabernet country in California. The vineyards were chosen because, while they have the heat indicative of the appellations, they also have excellent soil structure and uniformity, yielding superior-quality grapes. The wine was fermented at cooler temperatures to maintain the aromas of strawberry and dried cherry. It was then barrel-aged for 12 months. By not pushing too much oak on the wine, the fruit is allowed to shine through. Typical Cabernet flavors are enhanced by the addition of a small amount of Petit Verdot into the blend.

Rush Chardonnay, California 2021

The Rush Chardonnay is a blend of grapes from vineyard lots in Lodi, the Sacramento Valley, and Lake County. Grapefruit flavors and lemon zest notes complement the nuances of pear and apricot on the palate. This wine boasts the acidity and excellent citrus and honey flavors that typify great chardonnay, as well as a rich mouthfeel. Sixty percent of the wine was slow- and cold-fermented in stainless steel tanks, and it went through 100% malolactic fermentation.

Rush Pinot Noir, California 2020

For the Rush Pinot Noir, we sourced grapes from vineyards in Sonoma and Monterey Counties. Each block of each vineyard is walked to ensure that only the best fruit is used, berries of lesser quality being left for the bigger companies. The wine was fermented at low temperatures to slow the yeast down as it eats up the grape’s sugar. With a slow fermentation in tanks as tall as they are wide, the best possible extraction of the fruit is obtained and the fruit’s complex nose is maintained. Ninety- percent of the wine was barrel-aged in once-used oak barrels to add some wood tannins and oak aroma, as well as to round out the wine’s mouthfeel.

Rush Pinot Grigio, California NV

Sourced from California’s Central Valley, just south of Lodi, the Rush Pinot Grigio is pale champagne in color with tinges of green. On the nose, tropical aromas of mango flower and coconut are revealed. On the palate, more tropical fruit is balanced by a perfect acidity. The lingering finish is redolent of fresh-cut pineapple. Enjoy chilled as an apéritif.

Rush Bordeaux, France 2016 

Rush Cellars goes across the pond for this Bordeaux bottling from sustainably farmed vineyards in France’s legendary appellation. We worked with growers in the tiny hillside town of Monségur in Entre-Deux-Mers to produce this blend of merlot, cabernet sauvignon, and cabernet franc. The wine was aged in French oak barrels and is soft, aromatic, and fruit-forward, with subtle amounts of tannin, oak, and alcohol. A perfect match with everything from pizza, hamburgers, and meat and vegetarian dishes.

Rush’s Red, California NV

Rush’s “Ol’ Red” is a luscious Zinfandel-based blend sourced from carefully selected vineyards in the cooler areas of the Central Valley, Lodi, and Paso Robles. Zinfandel, Petit Verdot, Petite Sirah, and Merlot make up the blend. The wine was partially aged in American and French oak for six to eight months. Heady aromas of ripe red fruit and spices are complemented by sweet raspberry and red currant flavors on a full-bodied palate. The whole is backed by soft tannins and a pleasant viscosity. Enjoy with barbecue, hamburgers, veggie burgers, pizza, and a variety of ethnic cuisine.

Rush Sparkling, California NV

The Rush Sparkling is made from French Colombard grapes using the Charmat, or curve close, method
of producing sparkling wine. It displays a delicate, pale golden color with subtle green highlights,
while an explosion of tiny bubbles releases an elegant bouquet of citrus, heliotrope, and baker’s
yeast. On the palate, pure, streamlined flavors of lemon, peach, and soft honey lead to a slightly off-
dry finish.

Rush Viognier, Paso Robles 2019

Hand-harvested, the grapes were whole cluster-pressed while still cold. Fermented cool in a stainless tank and then racked to seasoned French and Hungarian oak barrels, the wine was aged on its lees passively for 6 months. This process produced a richer mouthfeel and allowed the wine to be bottled with minimal filtration. Aromas of honeysuckle and white peach intertwine with elusive hints of almond blossom. The rich, silky mouthfeel, due to passive lees contact in seasoned French and Hungarian oak barrels, culminates in a long, concentrated finish.

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