Our sparkling wine (Blanc de Noir) is made in the Méthode Champenoise, which is the traditional method for making “Champagne.” This means that the secondary fermentation process takes place in the bottle. We add a tiny amount of yeast and sugar to each bottle and seal them with a bottle top in order to start the secondary fermentation. Bottle fermented sparkling wines tend to be less fruity. The chemical changes diminish the sweetness of the wine as it develops and in turn contributes aromas and flavors of toast, caramel, and nuttiness. The texture also tends to be creamier, smoother, and the bubbles are tinier and less aggressive….
Q: “How old is Carr Winery?”
A: The first vintage for Carr was 1999.
Q: “How many cases do you produce?”
A: About 4,500 a year.
It was the first vintage from Turner Vineyard, and the first vintage is always unlike any other the vineyard will produce. It was a very cool growing season, mostly, but just as the fruit was getting ripe, we had a heat wave. The fruit in Turner Vineyard finished up quick and turned out really good.
You’ve just entered our world, the wine world, welcome!
You know you’re here for a tasting, but aren’t quite sure where to start. With our help, you’ll be an expert taster in no time!
A tasting is just that. A tasting consists of usually around five wines and you’ll get a two oz. pour of each, just enough to get a sense of the wine and can have a couple sips. The wine will be served in order from lightest to boldest so the flavors don’t diminish your taste buds for the next pour.
You’ll get a menu with the tasting notes and other details about the wine you’ll taste. Don’t worry If you don’t get the same flavors as the notes, it’s just a guide!
You’ll use all your senses in a wine tasting; it’s more than just drinking!
Carr Winery is celebrating 15 incredible years! This is a journey that has taken us from Santa Ynez Valley to Santa Barbara and back again. Ryan Carr is the principal owner, winemaker, and grower for Carr Vineyards & Winery. Growing …
We started harvest 2014 with a new assistant winemaker! We wanted him to tell you his story, but he’s up to his neck in grapes, so we’re telling it for him… Travis Mercy, a Santa Barbara native, started at Carr …
Downtown Santa Barbara-based Ryan Carr takes the best parts of the Sta. Rita Hills and Santa Maria Valleys for this county blend, which smells of spiced cranberry, wet slate and black spices. On the palate, it’s soft and elegant, with sassafras and cherry cola flavors. – Matt Kettman
Rather than pungent green aromas, this bottling tends toward a sweeter aromatic profile, with limeade, mandarin orange and tangerine scents. On the palate, there is a slight creaminess and a nod toward bell pepper, but the tart, bitter and acidic elements of apple and lime pith combine memorably. – Matt Kettmann
“To say he is on the fast track would be an understatement. Ryan Carr jumped aboard the winemaking rocket in 1998 and hasn’t touched down yet.” – Bung R. Cooper
Moderate reddish purple color in the glass. Both earthy and fruity, this wine features mid to full-bodied dark red and black stone fruits that were picked at the peak of ripeness. The inviting mid palate attack is attention-grabbing, the tannins are firm but nicely tucked in, and the finish is very intense, long, and expansive. The oak contributes seasoning without being imposing. Thoroughly enjoyable.
Moderate reddish purple color in the glass. Fruit-dominated nose featuring black cherry and raspberry with a subtle oak note. Intensely flavored and fruit-driven, with plenty of dark cherry and raspberry swagger. A bit of citrus in the background contributes a high note, and a touch of oak adds interest. The tannins are nicely balanced and the mouthfeel has considerable suavity. Even better several hours later from a previously opened and re-corked bottle.
The Santa Barbara Newspress asked all of the locals to vote and we came out on top. Carr Winery was voted 2014 Best Wine Tasting Room in Santa Barbara.
Vintage 2014 Many people have been wondering how the drought will affect the 2014 Vintage. The biggest effect the weather has had is that the hot, dry winter created a slightly early bud break. This means that vines woke up …
“A special mention should also go to the 2007 Carr Pinot Gris. Carr doesn’t make a Chardonnay, and so brought Pinot Gris instead, and there was a tuna tartare being passed right when I went to try the Pinot Gris. Delicious pairing! Who would have thought that Pinot Gris could last for 7 years?” – Lori
“Husband and wife team Ryan and Jessica Carr have set up their winery in downtown Santa Barbara in an old WWII Quonset Hut. Their first vintage was in 2000 and they produce 4500 cases per year.”
These pretzel pockets ooze out deliciously creamy Brie that pairs perfectly with our 2013 Carr Pinot Noir Rosé. The subtle sweetness from the wine is a great match for the salty creaminess of the pretzels.
We don’t know about you guys, but all we want to eat and drink during the summer is a nice crisp white wine and seafood (well, maybe a burger once in a while). Our 2013 Carr Sauvignon Blanc is so crisp it is perfect for all those hot summer days. Paired with these shrimp tacos it’s even better!
As you may know, California is in the midst of a major drought. We have been seeing some of the driest conditions our state has seen in the last 500 years. As you drive up highway 154 you will drive past Santa Barbara’s water reservoir, Lake Cachuma. The lake is so low it looks as though you could walk right across the middle of it.
Brunch is one of the greatest traditions in our opinion. It’s not breakfast, it’s not lunch and a delicious sparkling wine is almost always a requirement. Whether you are celebrating, Mother’s Day, Easter, or just a Sunday Brunch grab a bottle of our 2009 Carr Blanc de Noir, Kessler-Haak Vineyard and pair it with these delicious pancakes.
Brittany & Drew moved out West from the East Coast and have spent their days traveling and having one continuous adventure after another. Over Thanksgiving weekend they explored the Santa Ynez Valley and stumbled into our tasting room in Santa Ynez. It looks like they enjoyed themselves.
The 2013 harvest was a nice surprise. The year started off much like 2012 with an early bud break starting the growing season sooner than normal. The continuing drought had woken the vines up too early again and the worries of frost were on everyone’s mind. March passed with just one close call. Then April came with one more 33˚ morning giving all of us a good scare, but we made it through the spring with no frost. This was the first year since 2008 that we did not see any spring frost damage in Sta. Rita Hills….