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Flat front label of wine

Ojai Clos Pepe Pinot Noir 2002

Pinot Noir from California
  • RP94
0% ABV
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Winemaker Notes

Like Ojai's first two Clos Pepe's, this one possesses a really distinctive character that doesn’t say "I am California pinot noir" – and that is a good thing! There is something noble and right about the aroma of this wine that Ojai's winemaker loves. The fruit is so different that the making of both the chardonnay and pinot noir from this vineyard have been a real challenge, but with the 2002 vintage, Ojai's Vineyard feels that it’s finally firing on all four cylinders and is very happy with the results.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2002 Chardonnay Clos Pepe Vineyard boasts admirable delineation, a wonderfully expansive texture, a bouquet of roasted hazelnuts, pineapples, honeysuckle, and beurre blanc, nicely integrated oak, full body, and excellent focus.
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Ojai
Ojai, California
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Adam Tolmach went to UC Davis and studied viticulture and enology, and after graduating in 1976 he settled down on the property his grandfather bought in the Ojai Valley in 1933 to farm sweet corn and melons, selling them at a roadside stand. After two years of this satisfying, yet difficult and nearly profitless work he sought employment in his field of study.

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.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied—plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

LSB208930_2002 Item# 208930