Ojai Mountain
Restrained and mineral — wild strawberry, red cherry, cracked pepper, and crushed stone on a silky palate. Wine Enthusiast called it “elegantly mineral-driven” from a “destined-to-be-legendary” estate. 95 Points Cellar Selection. Drink now–2035.
Top Review
95Wine Enthusiast
Drinking Window
2025 – 2035
Production
94 cases
Fermented with native yeast and aged 19 months in neutral French oak, the 2023 Mourvèdre comes from the vintage's latest pick, clusters that hung through October in the region's fifth-wettest year in over a century. A small addition of Grenache Blanc, Picpoul, and Roussanne lifts the aromatics.
On the nose, wild strawberry, red cherry, and pomegranate sit alongside violets. The palate is silky and brisk, with moderate tannins and bright acidity carrying raspberry, cracked pepper, and red licorice through a finish of crushed stone and purple flowers.
2023 was Ventura County's fifth-wettest year in over a century. A cold, foggy spring delayed flowering and reduced yields across the estate, but warmer weather in July gave the later-ripening red varieties room to catch up.
Mourvèdre handled the difficult 2023 season better than expected. After a cold, wet spring reduced the overall crop, warmer July weather allowed its late-ripening clusters to recover and continue developing into autumn. Picked October 10, the fruit had extra time on the vine as the canopy thinned, concentrating its savory, earthy character.
Fifth-wettest year in over a century. Cold, foggy spring cut yields; no white wine was produced.
From Our Journal10 min read
A cool, wet season and the lightest crop in a decade — the story behind this vintage.
The 2023 Mourvèdre is built on the variety that thrived when little else did: 77% Mourvèdre from the vintage's latest pick, with a 23% addition of the estate's three white varieties lifting the aromatics and adding textural polish without diluting the wine's savory red character.
| Vintage | 2023 |
|---|---|
| Blend | 77% Mourvèdre · 12% Grenache Blanc · 6% Picpoul · 5% Roussanne |
| Rootstocks | 1103P (Mourvèdre); SO4/1103 (Grenache Blanc); 1103 (Picpoul, Roussanne) |
| Clones | FPS 02.1 (Mourvèdre); 01/TVA (Grenache Blanc); Wonderful Nurseries (Picpoul, Roussanne) |
| 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 | 19 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 cold, wet season and an October pick produced a Mourvèdre of restraint: 13.6% alcohol, moderate pH, and the bright acid line of naturally late-ripening mountain fruit. The chemistry explains its light-footed presence, unusual for the variety.
Lighter and more lifted than Mourvèdre typically delivers; a cool-vintage expression built on freshness.
Lighter in posture than the variety typically delivers. Wild strawberry, red cherry, and pomegranate open into violets and fresh herbs, with raspberry, cracked pepper, and red licorice on a silky, brisk palate finishing in crushed stone and purple flowers.
Wine Characteristics
“It was a horrible fruit set in almost all the varieties — the one exception was Mourvèdre, which had a beautiful set. I didn't have enough white grapes that vintage to ferment on their own, so I thought it would be interesting to combine them with the Mourvèdre, and it turned into something we like — I think we'll keep pursuing it.”
| Production Count | 94 Cases |
|---|---|
| Harvest Date | October 10, 2023 |
| Élevage | 19 months |
| Bottled Date | April 30, 2025 |
| Released Date | August 2025 |
Saffron bouillabaisse with fennel and garlic; grilled octopus with olive oil and smoked paprika; tomato-braised shellfish with herbs and crusty bread. The wine's bright acidity cuts through saffron-infused broth and garlic richness, while floral and herbal notes echo Provençal aromatics without overwhelming delicate seafood.
From Our Kitchen10 min read
Fennel, tomato, and sea-kissed broth meet Mourvèdre's lift and silky structure in seamless balance.
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.
It is lighter and more aromatically lifted than the variety usually delivers; Vinous placed it somewhere between the Rhône and Beaujolais. The cool 2023 vintage, an October pick, and a 23% addition of white varieties give it suppleness and lift where Mourvèdre is often dense and earthy.
Its bright acidity and moderate tannins support the drink now through 2035 window above; Wine Enthusiast's own window runs to 2040. 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, or even slightly cooler given its lifted, red-fruited profile. A short decant of 20 to 30 minutes opens the violets and fresh herbs without softening the structure.
Provençal registers: saffron bouillabaisse, grilled octopus with smoked paprika, tomato-braised shellfish. Its bright acidity cuts through rich broths while the floral, herbal lift complements rather than overwhelms seafood.
