CrossHatch was born at Carr Winery in Santa Barbara, CA as a side project focusing on co-fermented wines. It has become so popular since it’s first 2011 vintage that we decided to branch out and open the doors to our very own CrossHatch tasting room. CrossHatch had a grand opening celebrate on Labor Day weekend 2017 inside the Windmill in Solvang….
At CrossHatch Winery we specialize in co-fermentation. This is a less common technique and can be more complicated than the traditional ways of blending varietals. We start out by making sure we bring in all the fruit we need for be blend on the same day and add them all to the same fermenter bin together…
“Bourbon and pickle juice, Champagne and fried chicken, peanut butter and bacon: sometimes it’s the odd things in life that go well together. CrossHatch, is proof of that. This low production label is blending incredible, unlikely varietals together that mimic the artistic technique of cross hatching, and it’s wooing all who taste it while keeping the most educated of tasters on their toes…”
Creativity can often come from shaking things up a bit, which is exactly what winemaker Ryan Carr has done with his new label, CrossHatch, a project focusing on co-fermented blends from Santa Barbara County vineyards. After making only single varietal wines for 11 years, Ryan wanted to try something different. He and his wife Jessica came up with the idea of CrossHatch, inspired by cross hatching, an artistic technique that uses closely spaced intersecting lines to create shading, definition, and form in a drawing.
