Ojai Vineyard Grenache Sebastiano 2014

Ojai Vineyard’s Grenache Sebastiano 2014 is a finely crafted, site-driven red from the acclaimed John Sebastiano Vineyard in Santa Barbara County. Made entirely from Grenache and aged for 15 months in neutral oak, it combines bright red-fruit purity with structure, depth, and the unmistakable stamp of Adam Tolmach’s restrained, terroir-focused style.

Makuprofiili
In the glass, the wine shows a vibrant ruby-red hue with a youthful, concentrated core. Aromatically, it offers layered notes of ripe cherry, red berries, and fresh florals, alongside subtle spice and a touch of savory complexity. On the palate, it is medium-bodied, rounded, and generous, with a polished texture and impressive richness. The 2014 vintage remains quite primary, showing strong fruit intensity, lively acidity, and a firm tannic grip that gives the wine excellent energy and persistence. It is still evolving and should continue to gain harmony with additional bottle age.

Viininvalmistus
This wine comes from the John Sebastiano Vineyard, a cool-climate site in Santa Barbara County that suits Adam Tolmach’s preference for balanced, terroir-expressive fruit. The grapes are harvested with a focus on preserving freshness and avoiding over-ripeness, and the wine is made from 100% Grenache before spending 15 months in neutral oak, allowing the vineyard character to remain front and center.

Ruoka & tarjoilu
This Grenache pairs beautifully with roast duck, herb-crusted lamb, grilled pork, mushroom dishes, and Mediterranean cuisine with rosemary or tomato-based sauces. Serve at around 16–18°C, and consider decanting for 30–60 minutes if opened young to help soften the tannins and open up the aromatics.

Tuottaja
Ojai Vineyard was founded by Adam Tolmach, a UC Davis graduate who began his winemaking career in Santa Barbara County before establishing his own project in the Ojai area. Since its early days, the winery has become one of the region’s most respected producers, known for cool-climate wines, thoughtful vineyard sourcing, and a steady evolution toward organic farming, lower sulfur use, and minimal handling in the cellar.

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