- Winery is located downtown Santa Barbara, California
- Tastings room located Santa Ynez, California
- Produce ~1000 cases annually amongst 8 different blends
CrossHatch Winery was created in 2011 by winemaker Ryan Carr. The winery focuses on
co-fermented blends from Santa Barbara County vineyards. He and his wife Jessica came up with the idea for CrossHatch, inspired by the classic form of art.
Cross hatching is an artistic technique that uses closely spaced intersecting lines to create shading, definition, and form in a drawing. Carr took this technique and adapted it into the winemaking process by harvesting multiple varietals on the same day then crushing and fermenting them together.
The idea of co-fermented wine is nothing new. Co-fermentation brings out and creates flavors in the wine that would not have existed otherwise. is makes the CrossHatch wine truly one of a kind.
The labels were inspired by the antique winemaking equipment Ryan and his dad have collected over the years. Local Santa Barbara artist, Thomas Van Stein, used the crosshatch technique to draw the images of a crusher, corkscrew, basket press, tractor and more. The illustrations are used on the different labels and the images are intended to capture the spirit of the wine in the bottle.
2018 Unveil Pinot Noir
- 598 Cases Produced
- Santa Barbara County
- 95% Pinot Noir, 5% Syrah
- Aged 24 months in neutral French oak barrels
Put simply, to “Unveil” is to uncover a physical object or idea. This co-fermented blend of Pinot Noir and Syrah reveals a winemaking secret. A widely practiced technique not regularly spoken of, rather kept unknown, is the 5% percent addition of Syrah to Pinot Noir. The Syrah adds complexity and depth to the fruitful Pinot Noir. The wine is light ruby in color with hints of roasted strawberry, ripe plum, an earthy mid-palate with a touch of spice.