On the palate it shows rich favors of black cherries, toasted hazelnuts, fresh sage, mocha, and subtle vanilla and oak favors On the nose, this wine is bursting with dark fruits and roasted nuts, with hints of fresh black cherries, blackcurrant, rose petal, and roasted walnuts Grapes are from Napa, Sonoma, Lake, and Mendocino Counties Scents of bright blueberry with notes of earth & spiceįlavors of robust plum, blackberry, coffee and vanillaĢ018 Josh Cellars Reserve North Coast Cabernet Sauvignon ($21.99) Gapes are crushed and cold-soaked for 24 to 48 hoursįermentation occurs for 10 to 15 days with additional Malolactic conversion Josh Cellar Wines include these wonderful offerings pictured above (from left to right):Ģ019 Josh Cellars Reserve Paso Robles Cabernet Sauvignon ($21.99)
Those experiences have made him uniquely qualified to source and assemble wine blends of great character and complexity, in the signature Josh Cellars style: fruit-forward and rich, with approachable tannins and a long finish. Their winemaker, Wayne Donaldson, spent over a decade making sparkling wine at one of the world's largest and most prestigious champagne houses, where blending distinct lots is essential to making great wine. They do, however, work with California's best growers to make some really nice wines. Josh Cellars is a negociant brand, so they don't own a winery or any vineyards, much like some of the world's greatest chateaux in Bordeaux & Burgundy. But, today, Josh Cellars offers a diverse portfolio of well-balanced and delicious wines made to exacting standards. In the early days, Joseph worked out of his garage, starting Josh Cellars with only one varietal - Cabernet Sauvignon. Josh instilled the importance of hard work and family into his kids - values that inspire Joseph still today. Josh Cellars was created as a tribute to founder Joseph Carr's father, Josh Carr. In 2007, he left it all behind to follow his dream of making his own wines from California. Joseph Carr discovered his love for wine at a young age, working his way up in the restaurant industry from a wine steward to a world-class sommelier and later, a wine executive.
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