Ojai Mountain
Our inaugural standalone Tempranillo captures the character of our mountaintop vineyard. More deeply colored than a classic Rioja, it reflects the naturally low-vigor shale soils that produce intensely flavored berries. Red cherry, cranberry, dried rose, leather, and an iron-edged minerality lead to a long, elegant finish.
Top Review
92Vinous
Drinking Window
2026 – 2043
Production
141 cases
Fermented with native yeast and aged 20 months in neutral French oak, this Tempranillo lets the site lead rather than the cellar. The color runs notably deep for the variety, a signature of low-vigor, thin-skinned fruit from steep, wind-exposed vines.
On the nose, cranberry and dried rose sit alongside sage and tobacco leaf, with leather emerging as the wine opens. The palate is medium to full-bodied, with fine, structured tannins and bright acidity carrying through to a long, persistent finish.
2024 tested the estate on two fronts, a volatile spring-to-summer swing and a pair of late-season heatwaves that forced hard calls on timing across every block.
After losing the Tempranillo crop entirely in 2023, the vineyard rebounded with its largest harvest of the variety to date: 2.79 tons. The fruit was picked early in September, ahead of the first late-summer heatwave. That combination of recovered volume and careful timing made the estate's first standalone Tempranillo possible.
Two late-summer heatwaves past 100°F. Early picks and a deliberate gamble on hang time.
From Our Journal10 min read
Inside a volatile season: early picking decisions, two heatwaves, and the vintage conditions shaping the wines.
The 2024 Tempranillo is a single-varietal bottling from the estate's Block 5 and Block 6 plantings, the latter re-grafted to Tempranillo in 2022. It is the first time the variety has stood alone: in every prior vintage, Tempranillo appeared only as a blending component in the Estate Red.
| Vintage | 2024 |
|---|---|
| Blend | 100% Tempranillo |
| Rootstocks | 1103/SO4 |
| Clones | FPS (Tempranillo) |
| 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.
A heat-compressed season with an early September 5 pick preserved the variety's natural energy: 13.7% alcohol, a bright 6.6 g/L of acidity, and virtually no residual malic acid. The chemistry reads as mountain freshness applied to a Spanish grape.
Lower alcohol and brighter acidity than a classic Rioja expression; energetic and restrained rather than plush.
Red fruit and dried spice over an iron edge. Cranberry, red cherry, and dried rose open into sage and tobacco leaf, with leather emerging with air, carried on fine, structured tannins and the bright acidity that defines this site.
Wine Characteristics
“This is very much a mountain Tempranillo. It has an Old World profile, but with New World sensibilities, and structure for days.”
| Production Count | 141 Cases |
|---|---|
| Harvest Date | September 5, 2024 |
| Élevage | 20 months |
| Bottled Date | May 1, 2026 |
| Released Date | September 1, 2026 |
The 2024 Tempranillo's bright acidity and fine tannins pair well with grilled lamb chops, duck breast, or wild mushroom risotto. Spanish classics like paella, Manchego, and romesco-roasted vegetables echo its red cherry, herb, and iron-edged notes.
From Our Kitchen10 min read
Earthy red fruit meets the saffron and toasted socarrat; Tempranillo's savory structure never overwhelms the rice.
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.
Yes. The 2024 Tempranillo is Ojai Mountain's first standalone, single-varietal Tempranillo. Earlier vintages used the variety only as a component of the Estate Red.
It runs more deeply colored than a classic Rioja, a signature of low-vigor shale soils and thin-skinned mountain fruit, but leaner in frame: 13.7% alcohol, bright acidity, and dried-herb savoriness rather than oak-driven plushness.
Approachable in its youth yet built to evolve, this Tempranillo will reward careful cellaring through 2043 with increasing savory complexity and finesse. Store it on its side, in a dark space, at a steady 55°F (13°C) with moderate humidity, and give it 2 to 4 years from vintage before opening if you want the tannins fully settled.
Grilled lamb chops, duck breast, and wild mushroom risotto suit its bright acidity and fine tannins. Spanish classics like paella, Manchego, and romesco-roasted vegetables echo its red cherry, herb, and iron-edged notes directly.
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