Sandhi
Summary
Sandhi Wines is a small-scale producer in California's Sta. Rita Hills AVA, focusing on Chardonnay and Pinot Noir from select vineyards with marine-based soils and a cool microclimate shaped by Pacific Ocean influences. Their minimalist approach features native yeast fermentations, neutral oak aging, and minimal intervention techniques that prioritize vineyard expression over winemaker manipulation, reflecting their commitment to authentic, terroir-driven winemaking.
Heritage & Leadership
Sandhi Wines was established in 2010 by Rajat Parr and Sashi Moorman, two figures with deep roots in the wine industry. Parr, with his background as a sommelier and wine director for the Michael Mina restaurant group, brought his refined palate and industry connections to the venture. Moorman contributed his technical expertise as a winemaker with experience at several Santa Barbara County wineries. The name "Sandhi" derives from a Sanskrit word meaning "collaboration," reflecting the partnership between these two founders and their collaborative approach to winemaking.
In 2019, Rajat Parr took sole ownership of Sandhi, while maintaining the working relationship with Moorman as winemaker. Throughout its development, Sandhi has maintained its focus on producing wines that express the unique characteristics of Santa Barbara County's cool-climate vineyards, particularly those in the Sta. Rita Hills American Viticultural Area (AVA).
Vineyards & Wines
Sandhi sources fruit from select vineyards in Santa Barbara County, with a particular focus on sites within the Sta. Rita Hills AVA. The portfolio centers on Chardonnay and Pinot Noir from vineyards including the historic Sanford & Benedict, planted in 1971, as well as Rita's Crown and Patterson. These sites share the cooling influence of the Pacific Ocean, which contributes to the development of complex flavors while maintaining natural acidity in the grapes.
The Sta. Rita Hills vineyards feature marine-based soils, including diatomaceous earth and limestone, which impart mineral characteristics to the wines. The east-west orientation of the valley allows cool ocean air to flow inland, creating a microclimate particularly suited to Burgundian varieties. Sandhi produces both vineyard-designated wines that highlight the character of specific sites and appellation blends that showcase the broader regional expression.
Philosophy & Practice
Sandhi's winemaking philosophy emphasizes minimal intervention to allow clear expression of vineyard and vintage. Fermentations utilize native yeasts naturally present on the grapes and in the winery. For Pinot Noir, Moorman often employs varying percentages of whole cluster fermentation, which can add structural elements and aromatic complexity to the wines.
The aging program features neutral French oak barrels rather than new oak, a deliberate choice to avoid masking the natural character of the fruit. Chardonnays typically spend 11-12 months in barrel, while Pinot Noirs may see 12-16 months of aging. Sandhi harvests grapes at moderate sugar levels to produce wines with lower alcohol percentages (typically 12.5-13.5%) and higher natural acidity.
The winemaking approach includes limited sulfur additions, no fining, and minimal filtration before bottling. This hands-off methodology reflects Parr and Moorman's commitment to transparency in their wines, allowing the distinctive characteristics of Santa Barbara County's terroir to take center stage.