2021 Raj Parr Wines "Nithya", Carmel Valley - Harvest Wine Shop

2021 Raj Parr Wines "Nithya", Carmel Valley

2021 Raj Parr Wines "Nithya", Carmel Valley

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Raj Parr infrequently releases some negociant wine he makes under his own name and this is one of our favorites due to the Loire Valley inspiration he had when making this wine (the Loire Valley is our favorite appellation).

94 POINTS from THE WINE ADVOCATE

Tasting Notes red and black currants, bell pepper, violet, cracked pepper, and graphite
Variety 50% Cabernet Franc and 50% Malbec (AKA Côt)
Region Carmel Valley, CA from Massa Vineyard
Volume 750ml
Alcohol Volume 12%

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Raj Parr infrequently makes a wine under his own name, and this is one of them!

From Wikipedia:

Rajat ("Raj") Parr is an Indian-American sommelier turned winemaker who oversaw the Michael Mina restaurant group's wine program before launching his own wineries in Oregon and the Central Coast of California. Sandhi is his label of purchased grapes while Lompoc, Domaine de la Cote, and Evening Land are productions from his and Sashi Moorman's (his business partner) vineyards. He mainly produces Pinot Noir and Chardonnaybiodynamically and organically. His winemaking philosophy is based on little to no manipulation of the final product through never inoculating nor over-ripening. His latest project is an urban winemaking facility in DTLA that he shares with fellow winemaker Abe Schoener.

Early life and education

Parr was born and raised in Calcutta, India.[1] He grew up close to his cousin, who ran two restaurants in New Delhi.[2] Although he had read about wine, he had never tasted it (wine production and consumption in India is relatively limited) until age 20, in 1993, with an uncle living in London.[1]

Parr graduated from the Welcomgroup Graduate School of Hotel Administration in ManipalKarnatakaIndia.[3] He graduated from the Culinary Institute of America in Hyde Park, New York, intending to become a chef[1] and externed at the Raffles Hotel in Singapore.[citation needed]

Career

Parr moved to San Francisco to become a food runner at Rubicon Restaurant,[3] on encouragement from his wine instructor, after reading a magazine article about the restaurant's celebrity-sommelier Larry Stone.[1][2][4] Parr, who visited vineyards on his days off to learn more about wine, impressed Stone with his persistence and determination.[2] Within six months he became assistant to Stone, who became his mentor.[2] After three years, Parr became sommelier of the Fifth Floor in San Francisco in 1999.[3] In 2003 Parr was appointed wine director all of the Michael Mina restaurants throughout the United States.[2][5]

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