Ojai Vineyard Syrah John Sebastiano 2013

Ojai Vineyard’s Syrah John Sebastiano 2013 is a beautifully expressive Santa Barbara Syrah, shaped by cool, steep, wind-swept slopes in the Sta. Rita Hills. Known for its purity, polish, and lifted perfume, it captures both the regional signature and Adam Tolmach’s thoughtful, low-intervention style.

Tasting Notes
In the glass, this Syrah shows a deep, polished color and an inviting sense of brightness rather than heaviness. The nose opens with ethereal floral notes, incense, smoke, cocoa, and subtle wood spice, followed by black raspberry, olive brine, lavender, licorice, and a saline edge that gives the wine a distinctly coastal character. The palate is supple and glossy, with peppery dark stone fruit, mouthwatering raspberry, savory herbs, tobacco, and chai-like spice. Medium to full-bodied, it has soft tannins, no hard edges, and a layered, silky texture. While already highly enjoyable, it has the structure and balance to continue developing well through 2025 and beyond.

Production
The fruit comes from the John Sebastiano Vineyard, a windswept site on the warmer eastern side of the Sta. Rita Hills, where steep slopes and cooling breezes help preserve balance and aromatic intensity. The vineyard’s exposed terroir contributes both concentration and the savory, saline character for which the region is known. Ojai’s approach is careful and restrained: the grapes are completely destemmed and harvested with a strong focus on picking early enough to retain freshness and site expression. Adam Tolmach is known for minimal intervention, low sulfur usage, and no filtration, all of which help preserve the wine’s purity and texture.

Food & Serving
This Syrah is a natural match for roast lamb, grilled steak, duck breast, braised short ribs, or dishes with black pepper, rosemary, and smoked or charred elements. It also works beautifully with mushroom-based dishes and savory Mediterranean fare. Serve at around 16–18°C, and consider decanting for 30–60 minutes to let the aromatics fully open.

Producer
Ojai Vineyard was founded by Adam Tolmach, who began making wine in Santa Barbara County after graduating from UC Davis in 1976. After co-founding Au Bon Climat with Jim Clendenen, Tolmach returned to the Ojai area and launched Ojai Vineyard in the early 1980s, building a reputation for site-driven wines from cool vineyards across Santa Barbara County. Over the years, the estate has evolved from experimental beginnings to a strong focus on quality, sustainability, and eventually organic farming. Tolmach is widely respected for his early adoption of low-intervention winemaking, restrained use of new oak, and a style that highlights balance, finesse, and terroir. Ojai Vineyard remains one of the region’s most thoughtful and influential producers.

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