Wild fermented in 500L French oak puncheons (20% new). Here it is aged for 10 months and then 6 months in tank. Impeccably balanced and incredibly expressive. A flinty, floral nose that leads to a palate that shows lemon curd, citrus peel and creamy nectarine but it's full of vitality and freshness and underpinned by wonderful minerality.
Pair with salt cod croquettes and aoli or lobster with watercress butter.
Varietal / Blend: Chardonnay
Farming Practices: Sustainable
From Raj and Sashi: "Sandhi is dedicated to making wines of finesse, minerality, acidity, structure and balance. Wine achieves power and beauty through the seamless integration of these qualities, and this is the inspiration for us. We feel wines exhibiting extreme ripeness, alcohol, oak and other discordant exaggerations cannot truly express a specific vineyards’ terroir.
From a cellar approach, we go to great lengths to protect the vibrancy, freshness and energy that makes wines from the Santa Rita Hills so unique. All wines are wild-yeast fermented. For both reds and whites we prefer neutral barrel and concrete vessels and do employ a small amount of new French oak. All Chardonnays go through malo-lactic but the lees are not stirred or re-suspended. Press cycles are also slower and longer to preserve the fresh floral aromatics. All Pinot Noirs are mostly whole‐cluster fermented because we feel the wines smell more alive, have a nice spice and more complex textures than wines that do not opt for this approach. All white wines go through a light fining and filtration. All red wines are unfined and unfiltered. There are zero additions of water, sugar, acid and enzymes."