Ojai Vineyard Syrah John Sebastiano 2013

Ojai Vineyard’s 2013 Syrah John Sebastiano is a refined, site-driven expression of Santa Barbara County, drawn from the cool, steep, wind-swept slopes of the John Sebastiano Vineyard. It offers the kind of layered, polished Syrah that has made Ojai a benchmark producer in California, combining floral lift, savory depth, and a vivid sense of place.

Makuprofiili
In the glass, this Syrah shows a deep, polished color that hints at its concentration and finesse. The nose opens with ethereal aromas of flowers, incense, cocoa, smoke, black raspberry, olive brine, lavender, licorice, and a distinctive salty edge that reflects the region’s character. The palate is supple and seamless, with peppery dark stone fruit, mouthwatering raspberry, savory herbs, tobacco, and chai-like spice. Medium to full-bodied, it has no hard edges, a silky texture, and sweet, integrated tannins. Already highly approachable, it also has the structure and balance to evolve gracefully through at least 2025 and beyond.

Viininvalmistus
John Sebastiano Vineyard sits on a windswept, eastern-facing site in the Sta. Rita Hills, where cool temperatures, steep slopes, and constant wind help preserve freshness and build complexity in the fruit. Ojai Vineyard works with fully destemmed fruit here, allowing the wine to emphasize purity and texture while expressing the vineyard’s saline, lifted profile. Adam Tolmach’s approach favors early harvesting to retain balance and terroir definition, with careful élevage designed to preserve finesse rather than mask the site with heavy oak.

Ruoka & tarjoilu
This Syrah pairs beautifully with herb-crusted lamb, grilled duck, roast pork, mushroom dishes, or slow-cooked short ribs. It also works well with dishes that bring out its savory side, such as olive tapenade, charred vegetables, or Mediterranean-inspired cuisine. Serve it at around 16–18°C, and decant for about 30–60 minutes if opening young to let the floral and spice notes fully unfold.

Tuottaja
Ojai Vineyard was founded by Adam Tolmach, who settled in the Santa Barbara area after graduating from UC Davis in 1976. After co-founding Au Bon Climat with Jim Clendenen, he returned to pursue his own vision in Ojai, beginning with his own Syrah and Sauvignon Blanc plantings in 1983. Over the decades, Ojai has become one of the region’s most respected small producers, known for its cool-climate focus, precision farming, restrained winemaking, and commitment to organic practices and minimal intervention.

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