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.
30% Grenache, 25% Syrah, 19% Cabernet Sauvignon, 19% Mourvèdre, 7% Cabernet Franc
Alcohol: 14% | pH: 3.65 | TA: 5.8
WINE CHARACTERISTICS
WINEMAKER'S NOTE
The 2021 Estate Red opens with dark fruit, clove, allspice, and peppercorn on the nose — concentrated and precise. On the palate, black fruit, espresso, and mocha spice are held in check by the bright mountain acidity that defines this site. Billy Norris captured it well: “a rush of blue fruit, white peppercorn, grilled rosemary and stone dust” that retains “a very cool-toned lightness through and through.” Clive Pursehouse at Decanter pointed to “ample structure and a mineral tone” carrying a finish of smoky sea salt. Wine Enthusiast awarded 93 Points, calling the acidity and complexity “great indicators for the future of this site and brand.” A wine that rewards patience. Drink now–2035.
Wine Enthusiast
Intense aromas of dark fruit, clove, allspice and peppercorn arise on the nose of this blend of Rhône varieties with a touch of Bordeaux grown far up a mountain. The palate sizzles with enough acidity to slice through the rich black fruit, espresso and mocha spice flavors, all great indicators for the future of this site and brand.”
Matt Kettmann
Vinous
The 2021 Red Blend, essentially the same representative blend as the 2020 tasted alongside, is a big step up in quality—no surprise, given that the vineyard was only planted in 2018. The 2021 is loaded with savory mineral character that speaks to the potential of this high-elevation site. A rush of blue fruit, white peppercorn, grilled rosemary and stone dust opens with gusto, but the 2021 retains a very cool-toned lightness through and through. Intense, deeply concentrated flavors come across with precision and no excess weight. There's so much character here.”
Billy Norris
Decanter
Ripe, juicy red fruit aromatics from this ‘kitchen sink’ blend of Grenache, Syrah, Cabernet Sauvignon, Mourvedre and Cabernet Franc from the Ojai Mountain estate. The palate shows lush flavours of cherry, black fig, and red plums, which show ripe fleshiness. There's ample structure, and a mineral tone carries the finish of smoky sea salt, a nod to the estate's proximity to the Pacific Ocean.”
Clive Pursehouse
Jeb Dunnuck
Based on 30% Grenache, 25% Syrah, 19% Cabernet Sauvignon, 19% Mourvèdre, and 7% Cabernet Franc, the 2021 Ojai Mountain Red was destemmed and aged 20 months in neutral French oak. Darker ruby/plum-hued, it offers red and black currants, mulberries, mountain scrub brush, and pretty floral nuances. Medium-bodied, with some spicy wood, grippy tannins, good mid-palate depth, and solid length on the finish, it's best enjoyed over the coming 6-8 years. Drink 2025-2033.”
Jeb Dunnuck
Production
283 cases 100% estate
Vinification
5-day cold soak, open-top fermentation
Aging Process
Aged for 22 months in 100% neutral French oak barriques.
Key Dates
Harvested: Aug 26 – Sep 10, 2021 Bottled: August 11, 2023 Released: August 2024
Winemaker
Erich BradleyWinemaking Philosophy
We farm biodynamically at high elevation and intervene minimally in the cellar. The goal isn't to make wine—it's to let the vineyard speak for itself.
Learn About Winemaking ApproachKey Principles
Winemaking Process
Our process emphasizes native yeast fermentation, minimal additives, and selective use of neutral French oak. We monitor closely but intervene sparingly, allowing vintage character and site expression to shine through. The result is transparent, food-friendly wines with natural acidity and layered complexity.
PAIRING
Herb-rubbed pork loin with roasted garlic; duck with cherry glaze; mushroom and rosemary ragù; aged Gruyère or Comté.
The 2021's bright acidity and forward cherry fruit pair best with umami-rich dishes and game — the wine's structure lifts herb-driven sauces and cuts through duck fat without overwhelming delicate preparations.
Ojai Mountain rises at 3,000 feet, just 10 miles from the Pacific Ocean. The valley's rare east-west orientation opens a direct corridor for marine air, allowing coastal winds to moderate heat and slow ripening. Ancient Monterey shale—fractured rock from a prehistoric seabed—drains quickly and forces shallow rooting, naturally limiting vigor and berry size. Farmed organically, the site produces wines of tension and clarity rather than broad ripeness. Elevation, wind, and ocean influence create a cool-climate profile uncommon this far south in California, yielding concentrated flavors with firm structure and lift.
2021 was a balanced, textbook year on the mountain: no frost, no heat waves, no stress, a vintner's dream. Moderate temperatures and steady winds allowed the red blocks to ripen slowly while retaining acidity. Flowering was smooth, yields were naturally modest, and the fruit arrived with striking clarity. Harvest stretched from late August into early September, with clean clusters, precise flavors, and a cool-toned profile. The wines reflect the season: lifted fruit, bright acidity, and firm, even structure.
Smaller berries with thicker skins produce intense, focused fruit character.
Dramatic day-night temperature swings preserve freshness and balance.
Steep slopes and varied terrain create distinct microclimates in every block.
Poor soils and rocky shale force vines deep, extracting pure terroir expression.
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