His wines are produced at the Ranch (Napa area), where elite, boutique winemakers produce wines.
This is where the process for Joseph Carr begins. He crushes, barrel ferments, blends and ages the grapes at the facility. Joseph explained that he sources all of his grapes from the greatest ‘unnamed’ properties in and around Napa, St. Helena and Stag’s Leap (Ca).
With Joseph’s technical skills and above average palate, blending the finest grapes available in America only results in some of the finest examples of Napa based wines in the world.
His background is a bit sketchy. After graduating college in 1979, the Berlin, NY native, was hired by the now legendary ‘Big Tree Inn’ (upstate NY), where he was challenged by the owner—read this book on wine over the weekend—I will question you on Monday about wine. If you pass the test, I will appoint you as the ‘Wine Steward’ of the ‘Big Tree Inn’.
Joseph passed with flying colors.
300,000 cases of Josh Cellars wines will be produced next year, helping create positive cash flow for Joseph Carr—which will be a first.
With the money hurdle over, it was time for Joseph to experiment with his grandiose wine making and marketing ideas.
I knew that this wine was going to be a real ‘star’.
The long finish was pleasing, soft tannins, velvety texture, rich, silky and full-bodied. ‘The Beast’ is here to stay and as mentioned earlier, will be the type of ‘cult classic’ wine that is good for the industry.