Poäng 95/100:

OJAI VINEYARD SYRAH GRENACHE SEBASTIANO NO SULFITES 2014

Rött vin från Kalifornien USA

Full av peppriga kryddor och krossade hallon. Riktigt levande och spännande vin. Smakerna är kraftfull och visar en koncentrerad frukt och den mest förödande silkeslen strukturen.
Distrikt Santa Barbera
Druvor Syrah, Grenache
Årgång 2014
Vatten MINVINO NO 3 PASSAR TILL STRAMA & KOMPLEXA RÖDA VINER från t ex Priorat och Bordeaux samt MJUKA & BÄRIGA RÖDA VINER som pinot noir
Fyllighet 9
Fruktsyra 8
Strävhet 7
Tillverkare The Ojai Vineyard
Artikelnr Ojai 101
Lagerstatus 12
I Lager
Avnjutes mellan 2020 - 2025
Per flaska Per låda
Pris
489kr
2934kr
(Antal flaskor / låda: 6)

Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.

95/100
Antonio Galloni’s Vinous: “The 2014 Syrah-Grenache John Sebastiano Vineyard is another total knock-out.
“The 2014 Syrah-Grenache John Sebastiano Vineyard (No SO2) is another total knock-out. A rush of dark red and purplish fruit, tobacco, menthol, licorice and sage hit the palate first. Vertical and deep on the palate, the 2014 is going to need at least a few years to unwind. Given the no SO2 approach, it’s hard to say how the Syrah-Grenache might age beyond the near and medium term, but it is super-impressive today. The wine’s density and overall complexity are incredibly alluring, even at this early stage. ”- AG 95 Points

What an amazing aroma this wine possesses! It’s full of peppery spice and crushed raspberries and it’s alive and exciting. The flavors are as compelling, showing off a concentrated fruitiness balanced by peppery tartness and the most beguiling silky texture.

The experiment we began in 2011 continues with this offering of 2014 Syrah 50% Grenache 50% from the new John Sebastiano Vineyard located on the eastern edge of the cool Santa Rita Hills appellation of Santa Barbara County. Please see my notes (Click Here), but in a nutshell here is the deal:

We use sulfites in our wines sparingly. It’s traditionally added to avoid having wine turn into vinegar and in small quantities sulfites seem to preserve perfume and freshness, while larger amounts make wines more brittle, hard and rubbery. We were intrigued by a delicious sulfite free wine that a former employee (Sashi Moorman) made, and thought it would be a fun challenge to try making one ourselves. Our first effort was in 2011 when we made a lively syrah with a particularly easygoing texture—which we attributed to the lack of added sulfites. So in 2012, 2013 and 2014 we tried again with a syrah/grenache blend and liked the results every bit as much. Check it out, you won’t be disappointed!

Blend: Syrah 50% Grenache 50% | Alc: 13.5% | Vinification: 100% Neutral French Oak | Barrel Aging: 10 Months | Total Production: 220 cases

Press Reviews

Antonio Galloni’s Vinous

“The 2014 Syrah-Grenache John Sebastiano Vineyard (No SO2) is another total knock-out. A rush of dark red and purplish fruit, tobacco, menthol, licorice and sage hit the palate first. Vertical and deep on the palate, the 2014 is going to need at least a few years to unwind. Given the no SO2 approach, it’s hard to say how the Syrah-Grenache might age beyond the near and medium term, but it is super-impressive today. The wine’s density and overall complexity are incredibly alluring, even at this early stage. ”- AG 95 Points

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The key to producing special wine is in the care taken growing the grapes.

After more than 3 decades at The Ojai Vineyard, what keeps me motivated and excited about running a winery is the craft. The slow process of assessing the outcome of choices made with experience and intuition is what it’s all about—and using that knowledge to make wines that fit a harmonious vision. Keeping the place small, and keeping my hands in the winemaking has allowed me to stay focused on craft.

Making wine in California, and particularly in the south here, one works with grapes that naturally deliver generosity. At this latitude it’s easy to make bombastic monsters, the trick is finding nuance and elegance. And that has been the quest: to combine European sensibilities of balance and finesse with the exuberant fruit from coastal southern California vineyards. By definition, great vineyards have something unique to say, and we take it as our job to capture those characteristics in a clear and unadorned way.

After so many years of experience I have a good idea of what can be expected from a particular vineyard and attempt to fashion the winemaking of each lot to bring out its best. Vintages vary, and that has to be considered in the process—craft punishes rigidity and demands adaptability. We take an attentive but hands off approach as we watch the development of the wines in the cellar and avoid moving, pumping, fining and filtering. The ultimate objective is to do next to nothing and let the vineyard express its unique personality.

READ ABOUT ADAM TOLMACH

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