Ojai Mountain
Tensile, iron-edged, and driven — dark blueberry, cassis, cracked pepper, and sea spray on a palate that stays vertical through a long finish. Vinous 95 Points — “exceptional balance and real potential.” Jeb Dunnuck: “one classy Syrah that will evolve gracefully.” Drink now–2038.
Top Review
95Vinous
Drinking Window
2024 – 2038
Production
85 cases
The 2021 Syrah is the most driven and structurally defined wine this estate has produced. The exceptionally dry growing season yielded naturally small berries and remarkable concentration, while the mountain site's cool nights preserved freshness and precision. Fermented with native yeast and aged 20 months in neutral French oak, the wine allows the vineyard to speak with uncommon clarity.
The nose opens with cassis, blueberry, violet, lavender, cracked pepper, and iron, followed by subtle hints of olive tapenade and sea spray that reflect the vineyard's proximity to the Pacific. The palate is focused and energetic, with dark fruit framed by vibrant acidity rather than richness. Fine-grained tannins carry layers of cassis, black plum, pepper, graphite, and mineral notes through a remarkably long, vertical finish. Vinous awarded 95 Points, calling it "potent, muscular... of exceptional balance and real potential." Jeb Dunnuck described it as "one classy Syrah that will evolve gracefully." Also awarded 92 Points by both Wine Enthusiast and Decanter. Drink now–2038.
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.
From the estate's original Syrah block, the 2021 fruit ripened slowly in a dry but remarkably even season. Picked September 1 from three-year-old vines, it had a long, unhurried growing period without frost or heat spikes. The modest crop brought freshness and structure rather than sheer weight.
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 Syrah is a single-block, single-clone bottling: 100% Estrella clone Syrah from Block 1, the estate's original Syrah planting. It is the first standalone Syrah in Ojai Mountain's history, produced only when the block's fruit showed the definition to stand alone.
| Vintage | 2021 |
|---|---|
| Blend | 100% Syrah (Estrella Clone) |
| Rootstocks | 1103P (Syrah) |
| Clones | Estrella (Syrah) |
| 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 | 20 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.
One of the driest seasons on record produced a Syrah of unusual density for three-year-old vines. Moderate alcohol for the style, firm acidity, and a low pH give the 2021 its vertical, driven profile and its long cellaring arc.
The estate's benchmark Syrah structure: firmer acid and lower pH than the 2022 or 2023, built for the long haul.
Structure leads. Spiced blue fruit and lavender open into iron, garrigue, and sea spray, with dark blueberry, cassis, and cracked pepper carried on firm tannins and bright acidity. A driven, vertical Syrah that rewards patience.
Wine Characteristics
“We only made 86 cases of the 2021 Syrah — our first 100% Syrah bottling. This is a boutique project by definition, so we can take chances. If this were millions of cases, it would be recipe winemaking.”
| Production Count | 85 Cases |
|---|---|
| Harvest Date | September 1, 2021 |
| Élevage | 20 months |
| Bottled Date | May 13, 2023 |
| Released Date | February 2024 |
The 2023 Syrah's fine tannins cut through richness, while its bright acidity keeps the palate fresh. Notes of black pepper, graphite, and white truffle naturally complement earthy, herb-driven dishes, where tGrilled Venison Loin with Blackberry & Juniper. Lean, iron-rich venison beautifully complements the wine's focused structure and mineral character, while blackberry echoes the dark fruit and juniper reinforces its mountain herbs and peppery complexity.he wine's savory character can take center stage.
From Our Kitchen10 min read
Lean, iron-rich venison complements the wine's focused structure and mineral character, while blackberry echoes its dark fruit and juniper reinforces mountain herbs and pepper.
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.
The 2021 is the structural benchmark of the range: the firmest acidity, the lowest pH, and the most vertical, driven profile. The 2022 is riper and more muscular; the 2023 is the aromatic outlier. If you cellar one Syrah from this estate, this is the one built for the longest arc.
The 2021 Syrah is built for 15+ years. Its pH of 3.47, firm tannins, and bright acidity put it comfortably in the drink now through 2038 window above. Store it on its side, in a dark space, at a steady 55°F (13°C) with moderate humidity, away from vibration and temperature swings.
Serve at 60 to 65°F, cooler than room temperature, to keep the acidity bright and the structure defined. Given its density, a decant of 45 to 60 minutes helps the spiced blue fruit and garrigue open fully. Standard stemware for a full-bodied red is all it needs.
Richly marbled beef and earthy, herb-driven dishes are its natural register: herb-crusted prime rib, pepper-crusted ribeye, sautéed mushrooms with garlic. The firm tannins want fat and protein; the mountain acidity keeps every bite lifted.
