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Joseph Carr Paso Robles Cabernet Sauvignon 2016

External Review by We Speak Wine:

Tasting Notes: The wine shows notes of black cherry, chocolate, and vanilla. Flavors of blackberry and sweet spice emerge on the palate, bolstered by a firm acidity, velvety tannin's, and a long finish. Production Notes: Hand-picked at the peak of flavor development, the grapes are crushed and cold-soaked for 24 hours. The cap is punched down three times daily to maximize flavor extraction during fermentation and maceration, which lasts 10 to 15 days. The wine is aged in French oak, 40% new, for 16 to 18 months. Winemaker Notes: "The quality of the 2016 vintage for California statewide is excellent," declared Robert Koch, President and CEO of The Wine Institute. This is especially true in Paso Robles, where the ongoing drought resulted in low yields, but concentrated fruit of exceptional quality. Rain in July sustained the vines through the summer, while cool summer weather contributed to wines that are big in both flavor and structure. Aging: 16-18 months in French oak, 40% new Residual Sugar: 3.5 g/L pH: 3.71 Alcohol: 14.1%

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Winery: Joseph Carr
Color: Red
Varietal: Cabernet Sauvignon
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Joseph Carr:
Joseph Carr wines are produced at Larson Family Vineyards in Carneros, bordering both Napa and Sonoma counties. A beautiful property built over a hundred years ago by Tom Larson's grandfather; it is here where we crush, barrel ferment, blend, and age our wines. Tom owns over a hundred acres of vines in Northern California, as well as managing 500 hundred acres of some of the finest boutique vin... Read more
Joseph Carr wines are produced at Larson Family Vineyards in Carneros, bordering both Napa and Sonoma counties. A beautiful property built over a hundred years ago by Tom Larson's grandfather; it is here where we crush, barrel ferment, blend, and age our wines. Tom owns over a hundred acres of vines in Northern California, as well as managing 500 hundred acres of some of the finest boutique vineyards in the valley. It is a place where we can be creative, laugh a lot, and work together to produce handcrafted wines, unhurried, in a state of the art facility. Read less

External Reviews for Joseph Carr Paso Robles Cabernet Sauvignon

External Review
Source: We Speak Wine
11/28/2018

Tasting Notes: The wine shows notes of black cherry, chocolate, and vanilla. Flavors of blackberry and sweet spice emerge on the palate, bolstered by a firm acidity, velvety tannin's, and a long finish. Production Notes: Hand-picked at the peak of flavor development, the grapes are crushed and cold-soaked for 24 hours. The cap is punched down three times daily to maximize flavor extraction during fermentation and maceration, which lasts 10 to 15 days. The wine is aged in French oak, 40% new, for 16 to 18 months. Winemaker Notes: "The quality of the 2016 vintage for California statewide is excellent," declared Robert Koch, President and CEO of The Wine Institute. This is especially true in Paso Robles, where the ongoing drought resulted in low yields, but concentrated fruit of exceptional quality. Rain in July sustained the vines through the summer, while cool summer weather contributed to wines that are big in both flavor and structure. Aging: 16-18 months in French oak, 40% new Residual Sugar: 3.5 g/L pH: 3.71 Alcohol: 14.1%


External Review
Source: We Speak Wine
Vintage: 2015 06/27/2018

Background: This Cabernet Sauvignon is sourced from the Central Coast’s Paso Robles AVA, which has been enjoying a well-deserved explosion in popularity. Located near the Pacific Ocean, Paso Robles boasts the largest diurnal range of any wine region in CA. This swing between daytime and nighttime temperatures -- up to 50 degrees Fahrenheit! -- is due to cool marine air flowing east through the Templeton Gap and south along the Salinas River from the Monterey Bay. The result is Cabernet Sauvignon with rich fruit, full bodies, and silky tannins, but with a firm acid backbone. Winemaking: Hand-picked at the peak of flavor development, the grapes are crushed and coldsoaked for 24 hours. The cap is punched down three times daily to maximize flavor extraction during fermentation and maceration, which lasts 10 to 15 days. The wine is aged in French oak, 40% new, for 16 to 18 months. Vintage Notes: “The quality of the 2015 vintage for California statewide is excellent,” declared Robert Koch, President and CEO of The Wine Institute*. This is especially true in Paso Robles, where the ongoing drought resulted in low yields, but concentrated fruit of exceptional quality. Rain in July sustained the vines through the summer, while cool summer weather contributed to wines that are big in both flavor and structure. Tasting Notes: The wine shows notes of black cherry, chocolate, and vanilla. Flavors of blackberry and sweet spice emerge on the palate, bolstered by a firm acidity, velvety tannins, and a long finish. pH: 3.71 TA: 6.1 g/L RS: 3.5 g/L Alc.: 13.4%



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