Joseph Carr Cabernet Sauvignon Napa Valley 2019



Joseph Carr Cabernet Sauvignon Napa Valley 2019


After 10 years serving as a world-class sommelier followed by ten years as an international industry executive, Joseph Carr set out on his own in 2004 to form his family-owned wine company. It was, as Joseph Carr says, “a chance to follow a dream.” Joseph continues to work with many of the associates he has met throughout his long career, all with a shared passion and desire to produce world class wines. Influenced by the wines of Bordeaux and Burgundy, Joseph Carr’s winemaking philosophy is balance, sophistication and approachability; an old-world style producer, but distinctly Californian.


2019 was steady and presented few major challenges. Moderate rain in winter provided some welcome water, and the weather in spring and early summer was even, providing ideal conditions for vine growth. Ideal weather persisted into late summer and fall, so that even the latest ripening Cabernet vineyards had optimal growing conditions all the way up to harvesting. Similar to 2018, the grapes developed wonderful flavors on the vine, resulting in spectacular wines.


Rich aromas of blackberry, dried cherry and vanilla, along with a hint of clove. On the palate, ripe mouth-filling fruit slowly opens to notes of cedar, tobacco and roasted cacao beans. The voluminous fruit is matched by the structure of this wine, carrying the lush flavors on an elongated finish. Please Enjoy Responsibly.


Napa Valley


Fruit sourced from throughout Napa Valley, with key components from the Rutherford, Oakville and Oak Knoll AVAs. Vineyards are selected to produce a structured Cabernet with expressive fruit, rich texture and ripe tannin.


100% Cabernet Sauvignon


Hand-picked at the peak of flavor development, the grapes are crushed and cold soaked for 48 hours. The cap is either punched down or pumped over two to three times daily to maximize flavor extraction during fermentation, which lasts 10 to 15 days. Select lots with robust skins and ripe tannins will be held on skin for extended maceration. All lots undergo malolactic conversion to soften the acidity and finish aging in 100% French oak (50% new) for 20 months.

ALCOHOL 14.5% | pH 3.66 | TA 6.0 g/L | RS 3.5 g/LWINEMAKER |Wayne Donaldson FOUNDER |Joseph Carr