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.
Ryan adapted this technique to the winemaking process by harvesting multiple varietals on the same day then crushing and fermenting them together.
According to Carr Winery Marketing Manager Kayla 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. This makes the CrossHatch wine truly one-of-a-kind.”
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, who used the crosshatch technique to draw the crusher, corkscrew and basket press labels. Read more…