Ojai Santa Barbara Pinot Noir 2014
-
Enthusiast
Wine -
Wong
Wilfred
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Wine Enthusiast
Light in color, this county-blend wine by Adam Tolmach is redolent with aromas of rose, ripe cranberry, juniper, eucalyptus, sage and dried sweet basil. Dried herbs including fennel and bay leaf dominate the palate, giving nuance to the cran-pomegranate fruit and Earl-Grey-tea notes.
-
Wilfred Wong of Wine.com
Simply a beautiful wine, the racy 2014 Ojai Pinot Noir dazzles on the palate with its beautiful pure and sun-ripened red fruit flavors. The wine's crisp delivery pairs it well with lightly grilled salmon. (Tasted: May 11, 2017, San Francisco, CA)
Other Vintages
2019-
Dunnuck
Jeb
-
Parker
Robert -
Dunnuck
Jeb
-
Dunnuck
Jeb -
Wong
Wilfred -
Parker
Robert
-
Dunnuck
Jeb -
Parker
Robert
Adam had planted a vineyard in Ojai to Syrah and Sauvignon Blanc and had begun producing wine from that fruit in 1983. When the collaboration with Clendenen ended he concentrated all his attention on The Ojai Vineyard to further explore the infinite details of his craft.
Looking back over the last 25 years, one can see the development of The Ojai Vineyard came in three distinct phases. In the beginning it was lots of fun discovering the budding Santa Barbara County, experimenting with new plantings, new areas, and a wide selection of varietals; Pinot Noir, Chardonnay, Sauvignon Blanc, Syrah, and other Rhone varietals. Back in 1983 the vines were grown without much care in what was called a California sprawl. It took years to get growers to move towards progressive practices like drip irrigation and vertical trellising to improved wine grape quality.
Pinot Noir is the second-most planted grape in Santa Barbara County, just behind Chardonnay. It thrives in cooler areas of the region, namely in the of the Sta. Rita Hills, which is part of Santa Barbara’s larger Santa Ynez Valley sub-appellation. Thought for decades to be too cool for viticulture, Sta. Rita Hills began to gain notoriety in the 1970’s, thanks to the pioneering work of Richard Sandford and Michael Benedict, among others.
Santa Barbara Pinot Noir dances across the palate with vivid red fruit and spice. Precision, bright acidity, elegance and fruit-driven silkiness make Santa Barbara Pinot delightfully enjoyable, whether on their own or with a variety of dishes.