# Santa Barbara County Pinot Noir (2015)

- **Producer:** The Ojai Vineyard
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €35
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, plum, violet, black pepper, vanilla, cloves, toast, forest floor, wet leaves, leather, mushroom

## About this wine

The Ojai Vineyard, founded by visionary winemaker Adam Tolmach in 1983, is a pioneer of cool-climate winemaking in Santa Barbara County. Sourced from select cool-climate vineyards across the region, this Pinot Noir represents Tolmach's dedication to restraint, balance, and site expression. By harvesting earlier than many of his California peers, Tolmach crafts a Pinot Noir that emphasizes elegance and longevity over sheer power, capturing the maritime influence of the Pacific Ocean.

## Interesting facts

- Founder Adam Tolmach was a co-founder of the legendary Au Bon Climat winery alongside Jim Clendenen before focusing solely on Ojai.
- In the mid-2000s, Ojai famously pivoted away from high-alcohol, blockbuster styles back to their original elegant, high-acid roots.
- The Santa Barbara County bottling is a masterclass in blending, combining fruit from top-tier cool-climate vineyards across the AVA.

## Food pairing

This elegant, high-acid Pinot Noir pairs beautifully with dishes that mirror its earthy and red-fruit profile. Its vibrant acidity cuts through rich, fatty meats like duck and salmon, while its moderate tannins won't overwhelm delicate textures. Earthy components like mushrooms or herbs complement the wine's subtle forest floor and spice notes.

## Wine making process

The grapes were hand-harvested in the cool morning hours and gently destemmed, leaving a small portion of whole clusters to add structural complexity. Fermentation took place in small open-top neutral vessels using native yeasts. The wine was aged for approximately 11 months in French oak barrels, of which only a very small percentage was new, ensuring the oak remains a subtle supporting player. It was bottled unfined and unfiltered to preserve its natural texture and aromatic purity.