It’s been more than 25 years since Carr Winery’s Ryan Carr first made wine in a trash can. “We started with 10 cases in the garage, and now we’re at 4,500 cases total. We’re still small, but that’s where we plan to stay,” says Jessica Carr, General Manager and Ryan’s partner (in life and business).
Your label has Ryan’s last name. Why?
“Ryan is our winemaker but he’s also in the field, growing the grapes. He really knows the grapes, not only growing it, but making it—a lot of people do one or the other.”
What makes Carr stand out from other wineries in the area?
“We are one of the few wineries in downtown Santa Barbara. [For guests] to see the whole experience—from crush to press, fermentation, aging, and bottling—it’s unique. When people come in, especially during harvest, they’ll see the barrels and get a feel of the process.”
What are some memorable events Carr has held?
“I love our winemaker dinners because you see what different chefs can do with our wines. It’s fun to give them the wine to taste, we talk about ideas for the food pairings, then see what actually comes out.”
carrwinery.com