High-altitude wine: up in the clouds with Ojai Mountain’s estate vineyard

At nearly 3,000 feet on Sulphur Mountain, Ojai Mountain Estate is redefining what's possible in California high-elevation viticulture. The estate produces Rhône varieties shaped by extreme terroir, fractured shale soils, and dramatic temperature swings.

Success demands a deep understanding of land and respect for its rhythms.

Winemaker Erich Bradley, co-founder of Sojourn Cellars in Sonoma, brings more than 25 vintages of experience to this remote site. Working alongside head viticulturist Martín Ramírez and viticultural consultant Phil Coturri, Bradley farms organically and regeneratively.

The elevation provides natural advantages: diurnal temperature swings of 40-50°F allow for extended hang time while preserving acidity. Pacific Ocean influence moderates the heat. The fractured Monterey shale soil—ancient seabed pushed upward by tectonic forces—contributes distinct minerality.

Bradley's winemaking philosophy centers on minimal intervention: native yeast fermentations, no added sugars, neutral oak aging. "Success demands a deep understanding of land and respect for its rhythms," he explains. The wines express what Bradley calls "tension"—the simultaneous presence of concentration and freshness that marks California's coolest sites.