What struck me was that the hillside vineyards (steep hills!) are an extraordinary amount of work to maintain. These hillside sites make the best wines, but no matter the price of the wine, it clearly is an economically risky proposition.
In the vineyards we went from gently nudging the growers to insisting that they make radical reductions of yields and adhere to vineyard practices that might seem crazy to some–but the aim has been to do everything and anything that might improve quality.
In recent years it’s become quite fashionable for savvy consumers to make a point of seeking out “all natural” products – and who can blame them? Although artificial flavors and ingredients typically have no stand-alone appeal, for many of us the answer boils down to a simple question of economics: items designated as “all natural” are oftentimes much more expensive than their artificially enhanced counterparts.
After years of research on how to update The Ojai Vineyard’s web site we finally completed this seemingly complex task. It is mainly due to the help of Leo Basica who guided us through the process and designed this great transformation. Our goal for this site is to be both a window into the intricacies of our craft and identity as much as a forum for those who have been interested in our wines. We look forward to communicate through those pages and broadcast the many events that fuel the inextinguishable passion we have for all things wine related.
Adam has always been gardening and so has his younger brother Jonathan. Since 2012 Jonathan decided to move back to the area, after 30 plus years at Filoli south of San Francisco and settled on the winery’s land with his wife Lucy. In no time they had created an incredible garden with a dizzying array of plants. Heirloom varieties of berries, tomatoes, greens, beans, corn, flowers, peaches. The bounty is spread amongst family members, employees and eventually with our club members and customers attending special events.