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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Our 2016 Carr Sangiovese was this week’s wine feature in the Santa Barbara Independent. “It’s easy to think that not enough Santa Barbara wineries make Italian varietals when you enjoy this Carr sangio. Or, perhaps just enough make them, as sangiovese makes up less than one percent of all red-wine grapes grown in California. You’re not going to find many straw-covered bottles of chianti here. This Carr is a perfect rainy-night wine (we’re getting those again!), rustic and tannic but with plenty of berries and cherry fruit too. So while it might bite back, it’s just a lover’s nibble. The rustic qualities help it stand up to heartier winter meals, too — braise some beef or lamb, make something stewy, and …
When Ryan and Jessica Carr moved their Carr Winery operations into a sketchy industrial section between downtown and the ocean, into a Quonset hut no less, they probably had no idea that they would be pioneers. Now there is all this (deserved) publicity about the Funk Zone and the Urban Wine Trail, but the Carrs have been there for more than a decade. Ryan Carr was also an original garagista; he first made his own wine in a garage in 1999. Now he produces several thousand cases solely concentrating on Santa Barbara County grapes. But what separates him from many of his peers is that he is a grape grower as well. While he doesn’t own any vineyards, he personally …
Only two barrels produced of this unusual wine. Single clone 114 Pinot Noirs are rare. ·An impressive wine notable for the harmony between fruit, tannin, acidity and oak. It tasted of freshly picked Pinot Noir grapes.
Deep reddish purple color in the glass. Aromas of earth-kissed black cherry. Sumptuous flavors of black cherry and blackberry with a beefy streak underneath. Well-crafted with supportive tannins and a silky, fruit-laden finish.
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
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 Beverage Testing Institute tasted 83 Cabernet Francs and listed us among one of the best.
Deep ruby black color. Aromas and flavors of craisins, chocolate mint, roasted pepper, incense, and leafy herbs with tangy, fruity-yet-dry medium-to-full body and a chewy, fine tannin finish. Very flavorful and vibrant.
– Beverage Testing Institute
2009 Carr Syrah, Morehouse Vineyard, Santa Ynez Valley
This Syrah is considerably lighter in body than you’d expect for a variety that’s often heavy and full bodied. It has the silkiness of a Pinot Noir, and it’s dry and complex in wild berry, leather, black pepper and cedar flavors. It shows lots of elegance throughout, and could even pick up bottle notes over the next six years. – S.H