Brij “Oso Rouge”
SAN LUIS OBISPO, CALIFORNIA | 2021
I am always impressed when our wine contemporaries change direction from hospitality to winemaking. I think it gives them an unparalleled view into exactly what kind of wine pairs best with food, and wines that ultimately please the guest.
Brij “Oso Rouge” is an energetic and expressive red wine from the San Luis Obispo coast, crafted by Raj Parr, a celebrated sommelier turned natural winemaker. This vibrant blend of 65% Mourvèdre and 35% Grenache reflects Raj’s commitment to biodynamic and regenerative farming practices. Grapes are hand-harvested from Rancho Arroyo Grande, undergoing whole-cluster fermentation in wooden casks before aging in neutral oak barrels. With no fining, filtration, or added sulfites, the wine’s purity and lively character shine through. Aromas of hibiscus tea, pomegranate, and rose meld with cinnamon, clove, and lavender, creating a fresh and versatile Rhône-style red that pairs beautifully with anything from Peking duck, or salt-roasted heirloom beets, to a casual burger. This is a great one to serve a bit chilled after being decanted for a few minutes to open the fruit aromatics.
Raj’s journey from acclaimed sommelier to regenerative farmer makes for a great backstory to his highly respected wines. Having shaped wine programs at top restaurants across the U.S., including overseeing 20 establishments with chef Michael Mina, Raj developed an exceptional palate and deep respect for terroir-driven wines. His transition into winemaking was fueled by a desire to work closer to the source, eventually founding ventures like Sandhi and Domaine de la Côte. Today, at Phelan Farm, Raj practices a holistic farming approach inspired by permaculture and biodynamics, focusing on healthy soils and vibrant ecosystems that reflect in every bottle he produces. Brij Wines (named after Raj’s father) are the second label to Raj’s more exclusive Phelan Farm winery allowing for high quality, single-vineyard wines that are a touch more price-friendly.
Raj’s philosophy is that great wines are born in the vineyard. As at the Phelan Farm estate, Brij’s vineyard management employs practices like no-till farming and composting with grape skins and animal manure to enhance microbial life in the soil. The vineyards are treated with natural plant-based remedies, avoiding harmful sprays to preserve biodiversity. This hands-off approach in both the vineyard and cellar allows the natural vitality of the fruit and the “taste” of the San Luis Obispo Coast’s coastal terroir to shine while also highlighting Raj’s artistry in winemaking.