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Piedrasassi cultivates grapes and grain in the Central Coast of California. They primarily vinify Syrah, a variety with which winemaker Sashi Moorman (his partner is famed sommelier Rajat Parr) has worked for over two decades. In the vineyard, the team at Piedrasassi picks a bit earlier than their colleagues to keep the alcohol levels in balance with flavor 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-liter barrels to limit the wine’s exposure to oxygen and to minimize the influence of oak. They add the smallest amount of sulphur to the wine at bottling; allowing the aromatics to stay expressive while still protecting the wine during cellaring.