This Central Coast Chardonnay is the core of Raja Parr's California winemaking. It is proof that with wise selection of grapes, made with care, it is possible to produce wines of this quality in California at this price point. Each vineyard has a variety of microclimates and soils, and the vines are older. This is why this Central Coast Chardonnay has such character and depth. We also choose growers who do not use herbicides or chemical fertilizers. This is not only a philosophical choice for Sandy, but also because it gives the wine more energy and complexity. Many of the growers are second or third generation. It is only with knowledge of the land that the purity, focus and concentration of the wine is born. The word "terroir" also includes the relationship between man and the land. This Central Coast Chardonnay is a perfect example of this collaboration between grower, vineyard and winemaker. This wine expresses the beauty of old vine Chardonnay in California, made with minimal human intervention. Sandy is a small-batch winery that produces wines from carefully selected vineyards in the Santa Rita Hills in Santa Barbara County. It was founded in 2010 by Raja Parr, who was the wine director of the Michael Mina Restaurant Group at the time, and winemaker Sashi Moorman. Sandy's concept is quite simple: to combine the three essential elements of winemaking - people, soil, and grapes - into one "shape". This means not only making great wines, but also caring for the employees who work there and the natural environment. The essence of Sandy is how to create a great "shape" using the terroir of Santa Barbara County, which is the holy land of Pinot Noir and Chardonnay in California. Sandy incorporates both traditional and new vineyards, pursuing a balance and making the most of the individuality of each. The current growers include Bentrock, Rita's Crown, Sanford & Benedict, Mt. Carmel, and Rinconada, and La Côte, a sister winery owned by Domaine de la Côte, will be added. In winemaking, the subtlety, minerality, rich acidity, and structure are highlighted to reveal the hidden power and beauty of the grapes. If the fruit is too assertive, the alcohol is too high, or the barrel aromas are too strong, the terroir will be blurred. By making wine that respects the land, the terroir of Santa Rita Hills will be crisp, fresh, and energetic.
This is the same for both white and red wines. All wines are made using only indigenous yeasts. Chardonnay is pressed through a slow, long pressing cycle to preserve the original aromas of the grapes. MLF is done, but the lees are not touched. Pinot Noir uses a lot of whole bunches, which gives the wine a lively feel, a spicy aroma reminiscent of cola, and a complex, smooth texture. The containers used are mainly puncheons, old barrels, and concrete, with new barrels used sparingly. All of this is made possible by the clay soil and diatomaceous earth that Santa Rita Hills is proud of, the strong winds unique to the region, the north-facing slope, and the old vines. No water, sugar, or acidification is done, and no enzymes or stabilizers are added. The winery name "Sandy" comes from the Sanskrit word for interlocution or cooperation in India, Raja's hometown. Raja and Sashi also collaborate at Evening Land in Oregon, leading the elegant movement in Oregon.