Ryan Carr Of Carr Winery and his Adventure

March 2, 2017

“In order to get into the wine business, you have to be adventurous.”

Ryan Carr of Carr Vineyard and Winery is indeed adventurous! His first job was making snowboards, then went to the University of Arizona for graphic design and worked for a landscape company. It was in college that he took a class on plant science, a seed was planted, and since 1999 he has been farming vineyards and making wine– what an adventure! When Ryan made his way to the Santa Ynez Valley he thought he would start a graphic design business. Little did he know he know the adventurous path that laid ahead…

Starting on the farming side of the industry in 1998, Ryan began working for viticulturist, Craig McMillan. Getting outside to escape the computer was a no brainer for Ryan, he fell in love with being in the field, and before he knew it he was helping lay out and plant vineyards.

Developing relationships from his vineyard work Ryan was able to get his hands on some extra Cabernet Sauvignon fruit in 1999. With that and the help of some food grade trash cans, he made his first batch of ‘home’ wine, producing about 10 cases. That wine was given to friends and family, who actually LOVED it!

In 2000 Ryan was approached by Andy Kahn who had just started his own winemaking facility. Starting up his new business and tight on money, Andy suggested Ryan work for him (for free) in exchange for winemaking help and the use of the facility. Not willing to pass up the opportunity Ryan jumped in. He made his first 325 cases with 1.5 tons of Cabernet Sauvignon, 1.5 tons of Cabernet Franc, and .5 tons of Pinot Noir. That was the beginning of the Carr label. Each year they continued to make more wine, and after several years Ryan really had a good thing going.

 “As a farmer I am trying to represent the exact location more than anything. So it’s a hands off approach to wine making. Very minimal additions, and manipulation.”

One of the main factors that sets Carr apart from other wineries in our area is that they lease vineyards throughout Santa Barbara County; including Sta. Rita Hills, Los Olivos District, Santa Ynez Valley, Ballard Canyon, and Happy Canyon. Growing in all of these locations allows Ryan to get to know and see the differences in each growing region and make many different varietals.

California in general is a young wine region, so Santa Barbara is very new in the grand scheme of things. Being a young region we often look at older wine producing regions, such as France and Italy,  for inspiration and advice. With that said, this is not Italy, or France, its California. We are finding our own techniches and styles over the years. You can see it happening in Santa Barbara, with all these sub appellations coming up. The basic understanding as to what our environment can do is increasing.

“Santa Barbara is such a special place, and without the influence of Burgundy we wouldn’t know that Sta. Rita Hills is perfect for the Burgundian varietals. Without the influence of the Rhone we wouldn’t know that Ballard Canyon is the place we should be growing the Rhone varietals, and same for Happy Canyon and the Bordeaux’s. It’s incredible what we can do within such a small area of California.”

The Los Olivos Wine Merchant & Cafe is honored to be featuring Ryan Carr and his wines for the month of March.

Here are a few ways to experience Carr Wines this March:

  • They’ll be offered by the glass at the Wine Merchant & Cafe
  • The Carr tasting flight at the Wine Merchant & Cafe
  • Meet Ryan when he pours his wines with delicious small bites on March 31st from 5:30-6:30. Cost is $25
  • Take Home and Online Price for the following three featured wines will be 20% off all month!

Ryan describes his Pinot Gris as a “red wine drinkers white wine”. He produces it in a bigger style by letting the grapes get a little riper on the vines, so they have a rich flavor and does what’s called sur lie (letting the wine sit on the ‘lees’ or sediment for an extended period) stirring at least 3 times. This process fattens the wine up and gives you a much richer rounder character. The wine is fermented in stainless steel tanks.

A great every day drinker, one of the Carr family’s favorites at their house. This Sangiovese is grown in the center of Santa Ynez Valley at two vineyards. Vandale and Woodstock vineyards, both referred to as high density vineyards. meaning the vines are planted close together. Sangiovese is a very vigorous varietal so by planting the vines close together it stresses them out to where they produce small berries which allows Ryan to make very intensely flavored wine.

This Santa Barbara County Syrah is a great wine with a cool representation of all Santa Barbara County Climate’s. Three different vineyards are blended together, each one in a different climate. Cool, hot, and mild, each one embarking very different flavor into the wine. The cool climate Syrah offers the spicy, black pepper note that you get on the front of the wine. The mid palate is derived from the mild climate with the rich character, and the soft, but pronounced finish is coming out of the warmer climate. The production is very small, only 197 cases were produced. 

winemaker

 

On Friday, March 31st, join Winemaker Ryan Carr at the Los Olivos Wine Merchant & Cafe’s “Final Friday Night Winemaker” event where he will be pouring tastes of his wines from 5:30-6:30. Cost $25 pay at the time of the event, small bites provided. Reservations are not required, but if you are staying for dinner, we highly recommend reservations. For more information or reservations: 805-688-7265 or www.winemerchantcafe.com.

The Larner Legacy with Michael Larner

February 3, 2017

In 1997 Christine and Stevan Larner finally saw their dream of being in the wine business as a reality. Purchasing a 130 acre south facing parcel, perfectly situated in what is now Ballard Canyon, they began the Larner family legacy. Their son Michael was working as a Geologist in Colorado prior to the new family endeavor, but he always knew he wanted to come back to the earth, and being able to pass something down for multiple generations was fascinating to him. “The legacy aspect was my biggest selling point.” And so began the long and meaningful process of planting a vineyard and becoming a winemaker. Michael earned his Masters Degree in Viticulture and Enology from UC Davis and has been making wine since 1999.

Michael’s experience as a geologist before being a winemaker, allows him to see the winemaking and viticulture aspects much more from the land itself. He wants “to be firmly grounded to the earth” which has multiple meanings in Michael’s life. Leaving his career to join his family in their vineyard and winery endeavor gave him a sense of creating something that was always there, a legacy. His winemaking style is all about the site expression, allowing the wines to be the speaking word from the vineyard.

“Something there was present, this is the true essence of terroir, it’s coming from the land. As a geologist I am very comfortable with that, because I have studied the earth.”

As a winemaker Michael enjoys experimenting with different fermentation techniques, yeasts, and barrel choices. The process of give and take allow the terroir to speak as loudly as it can through his wines. The Larner Vineyard and Winery team consists of more than just Michael, his wife Christina, mother Christine, and sister Monica each offer their own distinct look into the legacy. Figuring out where each wine will fit within the Larner program is a family affair. As a wine critic living in Rome, Monica looks at the wines from the eyes of the critic– how it’s going to do in the market. Christina is much more in tune to where the wines fit in from a generation stand point, and Christine with her background in business, is “the price guru.”

“The land was speaking louder than the winemakers.”

Michael is not only a fantastic viticulturist and winemaker but also co-founded the Ballard Canyon AVA. Ballard Canyon is a north-south running valley totaling 7,000 acres, one of the smallest in California. Described as the ‘Goldie Locks’ AVA, because it’s not too hot, not too cold, but just right for a variety like Syrah. A slightly warm ripening interval, but also a cooling effect– so you get that pepper spice coupled with fruit which is essentially what Syrah— makes Ballard Canyon ideal growing conditions for the Syrah grape.  There are 17 vineyards total in the Ballard Canyon AVA but just 6 produce wine, the rest is sold to other wineries. Currently only 600 of 7,000 acres are planted, over 300 of those acres are planted to Syrah. Proving that “everyone sort of knew; ‘this is our champion’, this is what we want to bring forward.”

In Part One of our interview with Michael, he shares the back story of how Ballard Canyon AVA evolved from an idea to reality.

In Part Two of our interview Michael lights up about what makes Larner wines “Grounded”.


The Los Olivos Wine Merchant & Cafe is honored to be featuring Michael Larner and his wines for the month of February.

Here are a few ways to experience Larner Wines this February:

  • They’ll be offered by the glass ,
  • The Larner tasting flight
  • Meet Michael when he mingles with guests and pours tastes of his wines on February 24th during our regular dinner service.
  • The following three featured wines will be 20% off all month!

2016 Malvasia Bianca

After harvesting, the grapes were destemmed and placed in a tank to cold soak for 24 hours. The fermentation took place in 50% stainless steel tanks and 50% concrete eggs. No Malolactic fermentation took place, to maintain the fresh vibrancy and acidity.

2012 Estate GSM Blend ‘Elemental’

A favorite local GSM! Driven by soft Grenache this year, and aged in neutral oak barrels for 2 years making this wine very food friendly.  A fresh array of boysenberry, black raspberry, white pepper, crushed violet and dried lavender show on the nose of this bottling by Michael Larner. It’s a very lively wine on the sip, with more boysenberry and black pepper as well as crushed lilac character.

2012 Estate Syrah

Four blocks of Syrah were fermented separately and aged for 2 years in 30% new French oak barrels. After aging, the wines were blended together with the idea of expressing true Ballard Canyon Syrah. Pepper, nice blue fruits, and almost a crushed rock characteristic to it, a classic example of Ballard Canyon Syrah, but also having great longevity to it.

 

On Friday, February 24th, join Winemaker Michael Larner at the Los Olivos Wine Merchant & Cafe‘s “Final Friday Night Winemaker” event where he will be offering tastes of Larner wines that he feels would pair best with your dinner. The experience and tastes are only for guests who are dining at the Cafe. No cost or reservations are required to taste the Larner wines. However, dinner reservations are strongly recommended. For more information or reservations: 805-688-7265 or www.winemerchantcafe.com.

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