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.
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.