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.
“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.
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.”
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?