Santa Barbara County
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This syrah was made from a blend of Santa Barbara’s finest vineyards, each of which I personally micromanaged from bud-break to harvest to ensure we ripened the highest quality grapes with the lowest yields. The fermentation took place in small stainless steel tanks, and then the new wine was gently pressed off into older French oak barrels for aging. After 17 months in barrel the wine was racked into a tank and bottled.
The aroma has a subtle but persistent peppery, exotic spice aspect that is beguiling. And the flavor is packed with fine fruit and an alluring earthiness. It’s great now and will continue to evolve for many years to come.
A vineyard blend from some of Santa Barbara County’s best addresses, it is composed of 51% Bien Nacido, 6% Presidio, 9% White Hawk, 9% Melville and 25% Roll Ranch. The grapes were carefully fermented in small batches, pressed off to French oak casks, and left untouched for 17 months. This minimal handling through the whole winemaking process enabled us to capture its wonderful essence.
Blend: 100% Syrah | Vineyards: 51% Bien Nacido, 6% Presidio, 9% White Hawk, 9% Melville and 25% Roll Ranch | AVA: Santa Barbara County | Alcohol: 14.5% | Vinification: 30% New French Oak | Barrel Aging: 17 Months | Total Production: 826
Antonio Galloni’s Vinous
“Ojai’s 2009 Syrah is fabulous. Dark plums, cherries, licorice and mint burst from the glass in this gorgeous, entry-level Syrah. The estate’s Syrah is a selection of barrels made in the cellar, and includes bits of all of the single vineyards in the Ojai stable. In 2009 Adam Tolmach used less new oak than normal for his single-vineyard Syrahs, consequently there is a little more new oak (around 10%) in this entry-level bottling.” – AG 91 Points