Ojai Mountain estate’s towering terroir

High-elevation vineyards can prove too tempting for winemakers to ignore. That's why Sojourn Cellars co-founder Erich Bradley travels from Sonoma to Ojai once or twice a month to make wine at nearly 3,000 feet on Sulphur Mountain, where Ojai Mountain Estate has been farming since 2018.

High-elevation vineyards can prove too tempting for winemakers to ignore.

Bradley was already known for Pinot Noir from Russian River Valley and Sonoma Coast when a friend of the estate contacted him about the property in 2020. "When you see a site like that and realize it has the potential to make really high-quality wine, it's difficult to say 'No,'" said Bradley.

At 2,800 feet, this is higher than nearly every other vineyard in California. That elevation provides dramatic temperature swings—as much as 50 degrees between day and night—that allow grapes to develop intense flavors while maintaining natural acidity. The fractured Monterey shale soil, once an ancient seabed, contributes distinct minerality.

Bradley farms the estate organically and regeneratively with head viticulturist Martín Ramírez and viticultural consultant Phil Coturri. They focus on Rhône varieties—Syrah, Grenache, Mourvèdre, Grenache Blanc, Roussanne, and Picpoul—that thrive in the Mediterranean-like climate tempered by Pacific breezes.

The wines have earned impressive scores: The 2022 Syrah received 96 points from Vinous, 94 from Wine Enthusiast. The 2023 Mourvèdre scored 95 points and Cellar Selection from Wine Enthusiast. Bradley describes the wines as possessing "tension"—concentration balanced by freshness—a hallmark of great cool-climate sites.