Carr Winery has named their new line of blends after this technique. Winemaker Ryan Carr thinks of their blending process as the winemaking version of crosshatching. The different grape varieties are harvested on the same day and fermented together, adding shape and depth, bringing out aromas and flavors not there before.
2014 CrossHatch White Blend, Santa Ynez Valley
This is a really great white wine consisting of 70% Viognier and 30% Marsanne, the alcohol is quite restrained at only 14% abv and 154 cases were made. Retail is just $17, a steal for a wine showing this kind of quality.
Viognier grapes grown at Quail Valley Vineyard come from "the heart of Santa Ynez," while the Marsanne grapes were picked in the warm east end of the Santa Ynez Valley, in Camp Four Vineyard. The grapes were co-fermented and aged six months in stainless steel tanks.
2012 CrossHatch Rhône Blend, Santa Ynez Valley
Sixty percent Grenache is a good start in my book and 40% Syrah is an even better second chapter. Carr only made 225 cases of this Rhône blend and it sells for $25. The grapes - both varieties - were grown in the Santa Ynez Valley's Quail Ridge Vineyard. The grapes were co-fermented with 15% whole clusters, then aged in French oak for 18 months. Twenty percent of that oak was new. Alcohol hits 14% abv.
2012 CrossHatch Bordeaux Blend, Santa Ynez Valley
Call this one a Bordeaux blend because there is not enough Merlot - 60% - to name it varietally. The remainder is Cabernet Franc, which plays almost as big a role in the aromas and flavors as the Merlot. 250 cases of this $28 wine were produced, with a 14% abv number. Camp Four Vineyard is where both varieties were grown, and whole cluster pressing again accounts for 15% of the grapes. Repeated also is the co-fermentation and 18 month French oak aging.
The inky wine lets no light through and smells equally dense. Black fruit, earth and a whiff of smoke play over an undercurrent of cinnamon spice. It is a very pleasantly fragrant wine. Things go just as well on the sip, with massive dark berries and plums backed up by minerality, acidity and great tannic structure. Pair it with a juicy steak, pair it with potatoes roasted just short of burnt or pair it with leg of lamb. You can also just sip it and get along just fine.
Follow Randy Fuller on Twitter