Sandhi
Although its foundation dates back only to 2010, the wine company Sandhi has quickly established itself as one of the most appreciated Californian wineries thanks to wines of great charm. The project stems from the collaboration between sommelier Rajat Parr and winemaker Sashi Moorman, who are strongly motivated to produce high-quality expressions through the combination of three elements: man, land, and vine.
The vineyards that provide the grapes for Sandhi winery are located in some of the best parcels of Sta. Rita Hills, in Santa Barbara County, where they benefit from clay soils rich in diatomaceous fossils and the characteristic cool and breezy climate. The altitudes vary greatly, ranging from 75 to 300 meters above sea level. This is the ideal habitat for cultivating Pinot Noir and Chardonnay destined to create balanced, refined, and mineral wines. These Burgundian varietals are grown within the lieu dits Sanford & Benedict, Bentrock, Rita’s Crown, La Côte, Mt. Carmel, and Rinconada. To enhance the the unique character of the territory, in winemaking and aging, mostly neutral wooden barrels and cement tanks are used, with a moderate use of new French oak. For the same purpose, fermentations are conducted exclusively by indigenous yeasts and the use of sugars, organic acids, enzymes, and other enological additives is strictly rejected. In full Burgundy style, all Chardonnay undergo malolactic fermentation and mature on fine lees, without batonnage, while the Pinot Nero is whole-cluster pressed.
From these premises arise interpretations of exceptional concentration and elegance, capable of combining expressive richness and brilliant freshness, which can easily be mistaken for great wines from the Cote d’Or. The bottles reveal the extraordinary enological potential of some of the most prized plots in the entire Santa Barbara County area, mostly vinified parcel by parcel.
Although its foundation dates back only to 2010, the wine company Sandhi has quickly established itself as one of the most appreciated Californian wineries thanks to wines of great charm. The project stems from the collaboration between sommelier Rajat Parr and winemaker Sashi Moorman, who are strongly motivated to produce high-quality expressions through the combination of three elements: man, land, and vine.
The vineyards that provide the grapes for Sandhi winery are located in some of the best parcels of Sta. Rita Hills, in Santa Barbara County, where they benefit from clay soils rich in diatomaceous fossils and the characteristic cool and breezy climate. The altitudes vary greatly, ranging from 75 to 300 meters above sea level. This is the ideal habitat for cultivating Pinot Noir and Chardonnay destined to create balanced, refined, and mineral wines. These Burgundian varietals are grown within the lieu dits Sanford & Benedict, Bentrock, Rita’s Crown, La Côte, Mt. Carmel, and Rinconada. To enhance the the unique character of the territory, in winemaking and aging, mostly neutral wooden barrels and cement tanks are used, with a moderate use of new French oak. For the same purpose, fermentations are conducted exclusively by indigenous yeasts and the use of sugars, organic acids, enzymes, and other enological additives is strictly rejected. In full Burgundy style, all Chardonnay undergo malolactic fermentation and mature on fine lees, without batonnage, while the Pinot Nero is whole-cluster pressed.
From these premises arise interpretations of exceptional concentration and elegance, capable of combining expressive richness and brilliant freshness, which can easily be mistaken for great wines from the Cote d’Or. The bottles reveal the extraordinary enological potential of some of the most prized plots in the entire Santa Barbara County area, mostly vinified parcel by parcel.
