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Ojai Vineyard

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NEWS
February 5, 2013 | By S. Irene Virbila
It's not too late. Clear your schedule to attend the third annual “ In Pursuit of Balance ” tasting Wednesday evening at the London Hotel in West Hollywood. Wineries involved in this tasting share a focus on balance in California Pinot Noir and Chardonnay. And to do that, they're trying different approaches and less manipulation in both the vineyard and the cellar. They're trying to make great California wines - with balance and subtlety. If over-oaked Chardonnays and syrupy Pinot Noirs are not your thing, this tasting could be a revelation.
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NEWS
February 5, 2013 | By S. Irene Virbila
It's not too late. Clear your schedule to attend the third annual “ In Pursuit of Balance ” tasting Wednesday evening at the London Hotel in West Hollywood. Wineries involved in this tasting share a focus on balance in California Pinot Noir and Chardonnay. And to do that, they're trying different approaches and less manipulation in both the vineyard and the cellar. They're trying to make great California wines - with balance and subtlety. If over-oaked Chardonnays and syrupy Pinot Noirs are not your thing, this tasting could be a revelation.
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BUSINESS
February 16, 1993 | SHARON BERNSTEIN, TIMES STAFF WRITER
Adam Tolmach hoisted himself up onto the top of a barrel of wine, grabbed onto a scaffold, wedged his foot against another barrel and proceeded to climb. He leaped from barrel to barrel, clambering through the scaffolding to one that was up near the ceiling of the barn-like building where the grapes of his tiny Ojai Vineyard winery lay fermenting inside their charred oak casks. He was searching for the perfect red wine.
FOOD
July 1, 2009 | S. Irene Virbila
Everything you want in a Central Coast Syrah -- ripe, beautiful fruit, wonderful balance and structure, flavors of dark, juicy berries, wild herbs and a touch of smoke. Adam Tolmach's 2006 Santa Barbara County Syrah is a stunner. One of the original Rhone Rangers, he's no newcomer to Syrah and has distilled everything he knows about the grape into his wine.
FOOD
September 10, 2008 | S. Irene Virbila
Adam Tolmach and his wife, Helen, have been making wine in the Ojai valley for more than 25 years. Known for their splendid Syrah, they also produce a very pretty rose. The 2007 on shelves now is a blend of mostly Grenache with some Mourvedre and Syrah and a touch of Sauvignon Blanc. A dry rose is such a versatile food wine that most of it goes to restaurants, but you can still find it in a handful of local shops. The blend is seamless and delicious -- a little strawberry, a little raspberry, something earthy in there too. It's brilliant with goat cheese, with frittatas and omelets, with salads and smoked fish.
FOOD
December 9, 1998
"I love the wines of the southern Rho^ne, particularly Cha^teauneuf-du-Pape. Those wines are usually Grenache-based blends, but in California there's almost no good Grenache. Alban Vineyards' 1996 Grenache is a marvelous exception. It's dark, rich, fruit-filled and flavory. We had it with a leg of lamb Helen roasted in the oven with rosemary. The combination was great."
FOOD
June 5, 2002
"A '97 Penfolds Grange. It was our 15th wedding anniversary. The wine was unbelievable. There's a lot of hype with a lot of wines, and sometimes they're all style and no substance. But the Grange has a lot of substance--there's a lot going on in that bottle. '97 was not one of the classic years by any means, but this lives up to its pedigree."
FOOD
June 11, 1997 | S. IRENE VIRBILA
This is a benchmark Syrah from Adam Tolmach, one of the early California masters of Rho^ne varietals. It's soft and lush with a scent of cassis and dark plums. Because of its bright, concentrated fruit, it drinks well with just about anything, especially roast or grilled chicken or a beautiful steak or chop. It can hold its own against bold flavors, too. I might serve it with a garlicky pork roast or a mess of grilled vegetables and a Catalan romesco sauce or a Provencal aioli.
FOOD
January 9, 2008 | Corie Brown, Times Staff Writer
ONE after another, the bunches of soft or raisiny grapes in the rejection bin pile up. Adam Tolmach and his Ojai Vineyard crew are sorting the last grapes of the 2007 harvest, and 1 in 10 purple clusters aren't making the cut. It's the third week in October, an early finish -- or early for Tolmach, who produces opulent Chardonnay, Pinot Noir and Syrah wines. Next year's harvest, he says, could be even earlier, and the following year may be earlier still.
FOOD
January 9, 2008 | Corie Brown, Times Staff Writer
ONE after another, the bunches of soft or raisiny grapes in the rejection bin pile up. Adam Tolmach and his Ojai Vineyard crew are sorting the last grapes of the 2007 harvest, and 1 in 10 purple clusters aren't making the cut. It's the third week in October, an early finish -- or early for Tolmach, who produces opulent Chardonnay, Pinot Noir and Syrah wines. Next year's harvest, he says, could be even earlier, and the following year may be earlier still.
FOOD
June 5, 2002
"A '97 Penfolds Grange. It was our 15th wedding anniversary. The wine was unbelievable. There's a lot of hype with a lot of wines, and sometimes they're all style and no substance. But the Grange has a lot of substance--there's a lot going on in that bottle. '97 was not one of the classic years by any means, but this lives up to its pedigree."
FOOD
February 16, 2000
"A few days ago, a friend of ours brought a bottle to taste with lunch. It was the '97 Kistler Pinot Noir Sonoma Coast. What fascinated me about it--and it was a wonderful wine--was that it was very subtle. Texturally it reminded me of some very fine Burgundies. The wine was rather tannic, but very soft--it filled out the palate well . . . . It had the finesse of the finest Burgundies, which is hard to come by in California."
FOOD
June 11, 1997 | S. IRENE VIRBILA
This is a benchmark Syrah from Adam Tolmach, one of the early California masters of Rho^ne varietals. It's soft and lush with a scent of cassis and dark plums. Because of its bright, concentrated fruit, it drinks well with just about anything, especially roast or grilled chicken or a beautiful steak or chop. It can hold its own against bold flavors, too. I might serve it with a garlicky pork roast or a mess of grilled vegetables and a Catalan romesco sauce or a Provencal aioli.
BUSINESS
February 16, 1993 | SHARON BERNSTEIN, TIMES STAFF WRITER
Adam Tolmach hoisted himself up onto the top of a barrel of wine, grabbed onto a scaffold, wedged his foot against another barrel and proceeded to climb. He leaped from barrel to barrel, clambering through the scaffolding to one that was up near the ceiling of the barn-like building where the grapes of his tiny Ojai Vineyard winery lay fermenting inside their charred oak casks. He was searching for the perfect red wine.
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