Catch up on the latest scores and reviews of Carr Wines by Wine Enthusiast, PinotFile, Burghound, Pinot Report, Dallas Morning News & more!
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Medium deep ruby color; ripe, cherry and savory spice aromas; rich, ripe, lush black cherry flavors, nice savory spice notes; silky texture; good structure and balance; long finish. Delicious and lush fruit make this a delight to drink and a great Pinot for the table.
Carr’s 2005 Turner Vineyard was a very exciting discovery for me, and while their Three Vineyards isn’t quite in the same league, it’s still a seriously good wine. Shows full-throttle Santa Rita atttibutes of crisp balance, intensely ripe fruit, great mouthfeel and limited ageability. The palate loves the cherries, raspberries, cola, spicy vanilla and smoky flavors. The wine comes from some of the best vineyards: Ashley’s, Clos Pepe and Turner. – S.H
This wine is a blend of Dijon clones, which bring pure, jammy fruit. Paired with the older Pommard, the result is a meaty, full-bodied Pinot. There’s an earthiness to the cherries and berries, and the wine is complex and probably ageworthy for six to eight years. This polished wine exemplifies the art of blending, although it’s a single-vineyard wine that vividly captures a sense of place. – S.H
2005 Carr Pinot Gris, Turner Vineyard, Sta. Rita Hills
This cool-climate variety loves it in the Sta. (formerly Santa) Rita Hills. High acidity creates a cool, cleansing feel, while the wine brims with citrus zest, pineapple meringue, mineral and vanilla flavors. This will send chefs into food-pairing heaven. – S.H
This is a deeper, earthier style of Pinot, clearly from a cool climate. You’ll find plenty of cherries, but there are mulchy, mushroomy notes, veering into rhubarb, as well as some tannins. The mouthfeel is silky and light, and the wine is very dry – S.H
2003 Carr Pinot Noir, Three Vineyards, Sta. Rita Hills
“A very fine Pinot. Medium-bodied and dry, it hits with tremendous spice and ripe red cherry flavors that are succulent. Although it’s a silky wine, it has a great grip of tannins and acids that cry out for food. Achieves real complexity through the long finish. – S.H