{"id":7060,"date":"2015-05-18T19:30:42","date_gmt":"2015-05-19T02:30:42","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7060"},"modified":"2015-05-18T09:33:33","modified_gmt":"2015-05-18T16:33:33","slug":"cocktail-corner-carr-winerys-new-crosshatch-label","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7060","title":{"rendered":"Cocktail Corner: Carr Winery’s New CrossHatch Label"},"content":{"rendered":"
\"Winemaker

Winemaker Ryan Carr’s new CrossHatch label, photo courtesy Carr Winery<\/p><\/div>\n

A spirited toast to all things alcoholic! By\u00a0Leslie Dinaberg<\/a><\/strong><\/p>\n

Creativity can often come from shaking things up a bit, which is exactly what winemaker\u00a0Ryan Carr<\/a> has done with his new label,\u00a0CrossHatch, a project focusing on co-fermented blends from Santa Barbara County vineyards. After making only single varietal wines for 11\u00a0years, Ryan\u00a0wanted to try something different. He and his wife Jessica came up with the idea of CrossHatch<\/a>, inspired by cross hatching, \u00a0an artistic technique that uses closely spaced intersecting lines to create shading, definition, and form in a drawing.<\/p>\n

\"2012

2012 CrossHatch Rhone Blend, Santa Ynez Valley, courtesy Carr Winery<\/p><\/div>\n

Ryan\u00a0adapted this technique to\u00a0the winemaking process by harvesting multiple varietals on the same day then crushing and fermenting them together.<\/p>\n

According to Carr Winery Marketing Manager\u00a0Kayla Bonnin, “the idea of co-fermented wine is nothing new. Some of the best and oldest wines in the world are made this way, but with the microclimates of Santa Barbara it really adds another layer to the process. Co-fermentation brings out and creates flavors in the wine that would not have existed otherwise.\u00a0 This makes the CrossHatch wine truly one-of-a-kind.”<\/p>\n

The labels are also quite unique, inspired by the antique winemaking equipment Ryan and his dad have collected over the years and created by local artist, Thomas Van Stein<\/a>, who used the crosshatch technique to draw the crusher, corkscrew and basket press labels.<\/p>\n

\"2012

2012 CrossHatch Bordeaux Blend, Santa Ynez Valley, courtesy Carr Winery<\/p><\/div>\n

There are three blends in the first CrossHatch portfolio (and lucky me, I got to try\u2014and give a thumbs up to\u2014all three:<\/p>\n

2012 CrossHatch Bordeaux Blend, Santa Ynez Valley – $28 bottle\u00a0\u00a0 250 cases produced<\/strong><\/p>\n

Made of 60% Merlot and\u00a040% Cabernet Franc, these two\u00a0Bordeaux varietals add up to a beautiful garnet color with notes of cherries and jalape\u00f1os.<\/p>\n

2012 CrossHatch Rhone Blend, Santa Ynez Valley – $25 bottle\u00a0\u00a0 225 cases produced<\/strong><\/p>\n

Made of 60% Grenache and\u00a040% Syrah to create a big, bold and spicy wine. It paired perfectly with Santa Maria style tri-tip.<\/p>\n

2014 CrossHatch White Blend, Santa Ynez Valley – $17 bottle\u00a0\u00a0 154 cases produced<\/strong><\/p>\n

Made of 70% Viognier and\u00a030% Marsanne, it’s not wonder that the makers described this white blend as “sunshine in a bottle. ” It’s a perfect summer wine with a beautiful golden color and a crisp finish.<\/p>\n

For more information, visit\u00a0www.carrwinery.com<\/a>.<\/p>\n

Cheers!\u00a0Click\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/p>\n

\"Leslie<\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on May 15, 2015.<\/p>\n

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