Piedrasassi Santa Barbara County Syrah 2019
Piedrasassi is made by Sashi Moorman who cultivates grapes and grain in the Central Coast of California. Not only does Sashi host the tastings from the Lompoc Wine Ghetto, he and his wife Melissa Sorongon also opened a bakery at the same location. Sashi was a former professional chef turned winemaker. He was the first employee at The Ojai Vineyards, now owner of Piedrasassi and co-partners in Sandhi, Domaine de la Cote in Santa Barbara and Evening Lands in Willamette, Oregon.
Sashi primarily cultivate and vinify Syrah, a variety with which he has worked for over two decades. Today, the viticultural heritage of the Northern Rhone and the pioneering ethos of the Central Coast equally inform his engagement with Syrah.
In the bakery, Melissa Sorongon freshly mills American heritage grains for naturally-leavened loaves that she bakes in a hand-built wood-fired oven. Melissa and her daughter, Juliet, bring each week’s bread and a selection of our wines to Santa Barbara’s Saturday farmers’ market.
In the vineyard, the team at Piedrasassi picks a bit earlier than their colleagues to keep the alcohol levels in balance with flavour and to preserve the natural acidity of the fruit. In the winery, Moorman employs some whole-cluster inclusion, indigenous yeast fermentation, and no sulphur added at fermentation, remaining as natural as possible without compromising the integrity and stability of the wine. Elevage is in 500-litre barrels to limit the wine’s exposure to oxygen and to minimize the influence of oak.
"Sashi Moorman excels with bold, flavorful Syrah and Rhone inspired wines at his Piedrasassi label. These have been some of my favorite Central Coast wines for a number of years." Antonio Galloni, Vinous.
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