Ojai Mountain
Dark fruit, clove, allspice, and mocha — held in check by bright mountain acidity and a finish of smoky sea salt. Vinous, Decanter, and Wine Enthusiast each awarded 93 Points. Open tonight or cellar for 8–10 years.
Top Review
93Wine Enthusiast
Drinking Window
2026 – 2038
Production
283 cases
The 2021 Estate Red reflects another cool mountain growing season, delivering lifted aromatics and exceptional freshness. Blueberry, blackberry, and clove rise from the glass alongside peppercorn and dried herbs, with the palate balancing dark fruit, espresso, and subtle mocha against bright acidity and mineral persistence.
Billy Norris described a rush of blue fruit, white peppercorn, grilled rosemary, and stone dust, noting the wine's very cool-toned lightness through and through. Decanter found ample structure and a mineral tone with a finish of smoky sea salt, while Wine Enthusiast awarded 93 Points for its balance, acidity, and aging potential. A poised mountain red that rewards patience.
2021 was one of the driest years on record for the region, just 6.52 inches of rainfall with no heat spikes to compound the deficit. Cool temperatures and steady marine influence let young, three-year-old vines ripen slowly and evenly through the season.
A calm growing season allowed each component of the 2021 Estate Red to ripen at its own pace. Grenache and Syrah were picked first, followed by Mourvèdre and the Cabernet varieties in September. Smooth flowering and moderate conditions produced even yields, giving the blend lifted fruit, fresh acidity, and measured structure.
One of the driest years since 1906. Cool, steady season; young vines ripened slowly and evenly.
From Our Journal10 min read
A precise vintage shaped by restraint, balance, and one of the driest years on record.
The 2021 Estate Red carries the estate's original composition for the last time: Rhône varieties at the core with a Bordeaux frame. Each variety was picked at its own moment of ripeness across a two-week window, fermented separately, and assembled before an extended élevage.
| Vintage | 2021 |
|---|---|
| Blend | 30% Grenache · 25% Syrah · 19% Cabernet Sauvignon · 19% Mourvèdre · 7% Cabernet Franc |
| Rootstocks | 1103P (Grenache, Syrah, Mourvèdre, Cabernet Sauvignon, Cabernet Franc) |
| Clones | Noir Lewis (Grenache); Estrella (Syrah); FPS 02.1 (Mourvèdre) |
| Estate Fruit | 100% |
| Appellation | Ventura County |
Cellar work is deliberately restrained. Grapes are destemmed, then given a 5-day cold soak before fermentation begins. Fermentation takes place in open-top vessels, initiated by the native yeasts present on the fruit and in the winery; no commercial yeast is added at the outset. After pressing, the wine moves directly to neutral French oak barriques for an extended élevage. Bottling is done without fining or filtration.
| Cold Soak | 5 days |
|---|---|
| Fermentation Vessel | Open-top fermenters |
| Yeast | Native yeast |
| Oak Aging | 23 months in neutral French oak barriques |
| Fining & Filtration | Unfined, unfiltered |
From Our Journal10 min read
Erich Bradley's journey in winemaking spans more than 25 vintages, from early cellar work in Sonoma to leading Ojai Mountain's high-elevation vineyard project.
A steady, stress-free season let every variety ripen fully, giving the 2021 the ripest frame of the early Estate Reds while the mountain's cool nights kept the acid line intact. The longest élevage of any Estate Red, 23 months, polished the structure without softening it.
Riper and more generous than the 2020, with the acidity that keeps its concentration weightless.
Cool-toned lightness over deep concentration. Dark fruit, clove, and allspice open into blue fruit, white peppercorn, and grilled rosemary, with black fruit, espresso, and mocha spice sliced through by bright acidity to a finish of smoky sea salt.
Wine Characteristics
“I do make a red blend that has Grenache and oftentimes other varieties in there as well. I build it based on increments of barrels — really trying to hunt for harmony. I've been refining that approach over the last two decades.”
| Production Count | 283 Cases |
|---|---|
| Harvest Date | September 1 & 15, 2021 |
| Élevage | 23 months |
| Bottled Date | August 11, 2023 |
| Released Date | August 2024 |
Suited to rich, savory flavors layered with warmth and spice. Pimentón-braised short ribs with garlic, sherry, and dried cherries are the natural match, their smoky spice and dried-fruit sweetness echoing the wine's blue fruit, clove, and mocha. Grilled ribeye with black pepper and venison loin with wild blackberry sauce further draw out its blue fruit and clove, while osso buco and wild mushroom pappardelle bring out its savory depth, and aged Gouda closes the pairing.
From Our Kitchen10 min read
Savory, layered and aromatic — smoked pimentón, sherry, and dried cherries meet the wine's blue fruit, clove, and mocha spice.
Fractured Monterey shale at 2,800 feet, ten miles from the Pacific and above the fog line. Almost no topsoil, so roots dig deep and berries stay small.
Hand-farmed block by block on steep mountain terrain. Organically grown, regeneratively farmed, planted at 1,800 vines per acre to keep yields low.
Native yeast, free-run juice only, neutral French oak. No fining on any wine, and the reds go to bottle unfiltered.
Storage, serving, and what makes this wine what it is. For visiting, booking, and policy questions, see our full FAQ.
Vinous called the 2021 a big step up from the 2020: same composition, more precision and savory mineral character. From 2022 the blend went Rhône-only, so the 2021 is the last word on the estate's original Rhône-Bordeaux style, and the most lifted, cool-toned expression of it.
Open tonight or cellar for 8 to 10 years, consistent with the drink now through 2035 window above. Firm tannins and bright acidity give it a comfortable arc. Store it on its side, in a dark space, at a steady 55°F (13°C) with moderate humidity.
Serve at 60 to 65°F, cooler than room temperature, to keep the acidity bright. A short decant of 30 minutes opens the clove and allspice on the nose without softening the frame.
Umami-rich dishes and game: herb-rubbed pork loin, duck with cherry glaze, mushroom and rosemary ragù, aged Gruyère. The bright acidity slices through fat while the forward cherry fruit echoes fruit-glazed preparations.
