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All of the wines produced by CrossHatch Winery are co-fermented blends sourced from Santa Barbara County vineyards. CrossHatch was created in 2011 by winemaker Ryan Carr. After making only single varietal wines for eleven years, Ryan wanted to try something new. 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. Co-fermentation brings out and creates flavors in the wine that would not have existed otherwise. This makes the CrossHatch wine truly one of a kind.
To learn more about CrossHatch wines, check out the CrossHatch Winery Website.
20% Grenache Blanc
177 cases produced
The Patina is a co-fermented blend of Viognier grown at Lyons Vineyard in the Los Olivos District and Grenache Blanc from McGinley Vineyard in the Happy Canyon AVA of Santa Barbara County. The fruit was picked on the same night, lightly pressed and then fermented and aged in stainless steel for 6 months. The grapes come together to give this wine delightful aromas of crisp pear, white peach and floral notes. Flavors of lime zest, stone fruits and honeysuckle are followed by a soft, smooth finish.
101 Cases Produced
The Tone is a white wine blend made with 95% Chardonnay and 5% Viognier. The Chardonnay is sourced from Hilliard Bruce vineyard in Sta. Rita Hills and the Viognier is grown at Lyons vineyard in the Los Olivos District. The fruit was picked on the same day, pressed and co-fermented together. It was then aged 18 months in French oak barrels, 20% new. This wine is best enjoyed when lightly chilled and pairs well with seafood pasta in a white wine sauce.
164 Cases Produced
The Shape Rosé is a co-fermented blend of Grenache and Mourvédre. The two varietals were picked on the same night and then gently crushed and soaked to extract color before pressing. The juice was cold fermented in stainless steel and aged for 6 months. Soft aromas of rose petals, citrus, and fresh strawberries introduce this Rosé while clean crisp flavors of bright cherry and lemon zest meet on the palate to create a refreshing sensation. This beautifully balanced and complex wine yields a light, smooth finish of guava and watermelon.
95% Pinot Noir
598 Cases Produced
The Unveil is a co-fermented blend made of 95% Pinot Noir from Hilliard Bruce Vineyard and 5% Syrah from Kærskov Vineyard. The grapes were picked, crushed, and co-fermented together and then aged for two years in French oak barrels. 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.
379 Cases Produced
These three varietals are co-fermented to produce a profound, deeply shaded garnet blend that exhibits aromas of ripe plum and black currant with a hint of leather. Flavors of black cherry cola and spice such as cinnamon and pepper collaborate to create a beautifully constructed balance on the palate. The richness of this wine is carried all the way through its finish and leaves lingering flavors of sage dried cherries.
91 Points Wine Enthusiast Magazine
40% Cabernet Franc
227 Cases Produced
The co-fermentation of these two Bordeaux varietals yields contrasting flavors of soft baked plum, and vibrant, spicy earthiness of radish and root vegetables. The rich and velvet-like palate feel of the Merlot blends beautifully between the rugged and organic feel of the Cabernet Franc. This blend reveals its unique power mid palate, and gently winds down into a delicate and mellow finish.