Greg Northcutt | Jul 26, 2017 Editor’s Note: The abbreviation, Sta., for Santa reflects industry use to differentiate the name of the appellation in the Santa Rita Hills area of Santa Barbara County from Vina Santa Rita, the older internationally trademarked name of …
Carr Winery is pleased to present the July featured artist, Jon Carr, for the Summer Art Series.
The Inn Crowd, hosted by producer Craig Case with Chef Michael Hutchings presents a day at the Carr Winery. Ryan and Jessica Carr graciously invited us into their winery to tape a delicious edition of The Inn Crowd. Ryan Carr is the owner, winemaker and grower for Carr Vineyards & Winery. Growing up in Southern California Ryan always had an interest in farming, but never expected he would end up in the wine industry. After graduating from the University of Arizona with an Art degree, Ryan moved to Santa Ynez Valley in California where he discovered the wine industry. With just a taste of some of the local wines he decided to pursue a career in viticulture. He began working in the fields pruning vines with one of the local vineyard management companies.
Father’s Day is just around the corner and buying Dad a gift can be hard. Let’s face it, Dad’s tired of getting tools and ties for Father’s Day. We all know what he really wants… wine! But what kind of wine? Well we’ve created a foolproof guide to pairing your dad with his perfect wine!
“Located in downtown Santa Barbara on the same strip as exciting restaurants, bars and shops, Carr Winery provides a warm and intriguing welcome with its rounded ceiling of dark wooden planks matching the barrels—both wooden and steel—that fill the room…”
Out here on the west coast, we’ve got daylight savings giving us extra sunlight, paired with some amazing warm weather. This is the perfect time of year to dust off the grill and start spending more time outdoors. Try grilling up some salmon and topping it with zingy nectarine salsa, while enjoying a glass of 2015 Carr Pinot Noir from the Yard Vineyard.
Buying wine and drinking wine are the easiest components of experiencing wine, but what about the hard parts? What about proper aging, storage, decanting and serving? Understanding and practicing good wine keeping techniques can completely transform the way you enjoy fine wines and we’re here to help!
Try this Mediterranean inspired dish with our 2015 Carr Santa Barbara County Pinot Noir. The mildly sweet fruit flavors of the Pinot Noir compliment the lemony chicken, while the radish and root spice finish of the wine compliments the grassy and bright flavor of the olives.
Buttery, delicious, and surprisingly easy to cook, scallops are a true seafood treasure. Make any night feel a little more fancy with a bottle of 2015 Carr Pinot Noir Pommard and this tasty scallop salad.
Even though Punxsutawney Phil saw his shadow and predicted 6 more weeks of winter, we are getting ready for the warmer weather that is right around the corner. Backyard cookouts and dining outdoors calls for new and exciting recipes, like lentil tacos, which pair famously with the 2015 Pinot Noir from the Yard Vineyard. The wine tastes like fresh raspberry with hints of light strawberry and candied cherries, finishing with full dark plum and subtle tannins. The full flavors of the lentils, paired with the bright fruit flavors of the pico create a great sidekick for this wine.
“Light ruby with barely-staining pink edges. Crisp bright celery and blanched peas create a voluptuous earth-bound beauty in an other-worldly conniption-fit of citrus minerality and metallica. Expressive poivre in fat rails on dirty album-covers translates to shards of vegetal and tannins seamlessly siamesed with acid and high-notes of mint and ester. No *donut-wine* here, this thing delivers A to Z but is NOT for the fat, ripe, jam & butter crowd. This is red wine for people who like real wine. A perfect coupling of *lean & mean* and California concentration.”
The first visible sign of life in the vine after winter dormancy is bud break. These tiny little fuzzy buds hold the future of the vine and the outcome of this next harvest within it’s tiny, beady cluster. Bud break within the vineyards is the second step towards Harvest 2017.
Ryan Carr of Carr Vineyard and Winery is indeed adventurous! His first job was making snowboards, then went to the University of Arizona for graphic design and worked for a landscape company. It was in college that he took a class on plant science, a seed was planted, and since 1999 he has been farming vineyards and making wine– what an adventure! When Ryan made his way to the Santa Ynez Valley he thought he would start a graphic design business. Little did he know he know the adventurous path that laid ahead…
Pinot is an extremely versatile wine. So versatile even, that you can pair it with breakfast foods! Make brunch even better by bringing a bottle of 2015 Pinot Noir, Clone 114 to the table. Bon appetit!
While Harvest 2017 doesn’t officially start until the fall, the vines have already started preparing for the big day. Step one is Pruning, a process involving the trimming down of the old growth in preparation for new growth and fruit production.
“‘Twas the night before Christmas,
and all through the house,
Frosty the snowman was a jolly happy soul,
With a corn cob pipe and a button.. ”
Okay, well maybe that isn’t how it goes. But I guess that happens when you mix a little wine and old Christmas stories. You know what else happens when you mix wine and Christmas? The Twelve Wines of Carr Christmas, a collection of twelve wines and a snazzy twist on a true holiday Classic. Enjoy!
We’ve all been there: that last minute stop at the supermarket to grab the prettiest label on the cleanest bottle of wine, cut over a few aisles to grab the shiniest ribbon, and a bag (if time permits), check out, and show up to the party with the best gift ever. And while I will never doubt this foolproof system so many of us procrastinators have developed, there has to be a better way.
Carr Winery has been tucked away in what looks to be just another steel Quonset hut on the outskirts of downtown Santa Barbara for just under ten years. However, once inside, it’s a completely different story. The walls of the structure curve up into forty foot ceilings and wrap around a sea of stacked wine barrels, oddly resembling the interior of a barrel itself. The wood paneled bar and large stainless steel equipment in the room emit an unforgettable ambiance that leads you into completely forgetting what the exterior of the building even looks like. Who would have ever thought that this all stemmed from 10 cases of wine made in a trash can?
If you have been to our Santa Barbara location recently, you may have noticed there are some exciting changes going on in the tasting room. Your eyes have not deceived you – we are expanding! The winery is getting a makeover, and the list of all the things you love about Carr is about to get a little longer.
Many of us have never seen anything but beer on tap. It makes sense to us: kegs, CO2, beer, taps. We’ve become so familiar with it that as the public, we don’t even think twice. But what about wine? Wine on tap is such a strange concept to most that it’s asked about on a daily basis at our winery and warehouse locations. Well, fear no more! Wine on tap is here, and its going to change the world.
“Bourbon and pickle juice, Champagne and fried chicken, peanut butter and bacon: sometimes it’s the odd things in life that go well together. Carr Vineyards & Winery’s label, CrossHatch, is proof of that. This low production label is blending incredible, unlikely varietals together that mimic the artistic technique of cross hatching, and it’s wooing all who taste it while keeping the most educated of tasters on their toes…”