Josh Cellars Rose 2015
Pair this crisp rosé with light summer foods like goat cheese, gouda, fresh vegetables, and seafood (for example, shrimp cocktail, oysters, or steamed clams).
Blend: 92.5% Barbera, 7.5% Moscato
After a decade serving as a world-class sommelier followed by another decade as a wine industry executive, Joseph Carr set out on his own in 2005 to form his family-owned wine company. It was, as Joseph Carr says, “a chance to follow a dream.” Joe Carr Josh Vintage Photo
Influenced by the wines of Bordeaux and Burgundy, Joseph Carr began making wines under a label bearing his name with a winemaking philosophy emphasizing balance, sophistication and approachability. Old world in style, but expressive of California’s best winegrowing regions, the Joseph Carr line of Cabernet Sauvignon and Merlot is sourced from select vineyards in Rutherford, Oakville and the Stags Leap District, and the Chardonnay from the Sonoma Coast.
In 2007, Joseph launched Josh Cellars, wines that represent the best of California: bold, rich wines that are approachable and balanced. Sourced from across many great California winegrowing regions, every vintage represents a labor of love, a commitment to quality, and a very personal promise to make great wine, in honor of his dad, Josh.
Joseph lives with his wife Dee, dog Molly and frequently gets visits from his daughter Cailen at their home in Cape Cod, Massachusetts. He splits his time between the Cape and Napa, “a rough gig,” he admits with a smirk.
A large Northern California appellation centered on the San Francisco Bay Area, the San Francisco Bay AVA falls within the larger Central Coast AVA. The smaller appellations of Livermore Valley, Pacheco Pass, San Ysidro District and Santa Clara Valley AVAs fall within the San Francisco Bay boundaries.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.