VOLUME 10, ISSUE 3
January 22, 2015
ARTICLES IN THIS ISSUE:
Kutch Wines: 2013 Vintage Provided Compelling & Transparent Wines Alexana: Prescription for Pinot with Unlimited Refills En Garde: 2012 Pinots Very Promising Black Kite Cellars: Outstanding Pinot Noir in 2012 Dolin Estate: New Central Coast Pinots Offer Exceptional Value MacRostie Winery & Vineyards: Evolving to Embrace Quality Birichino: A Mischievous Pair Craft Unique Wines at Right Price Domaine de la Côte: Whole Cluster Goodness Skewis Wines: Pinot from Vineyards with a Pedigree DANCIN Vineyards: Rogue Valley Wines of Distinction Waxwing: Engaging Pinot from an Urban Winery MacPhail Proudly Releases First Estate Pinot Noir Sips of Recently Tasted Pinot Noir Sips of Recently Tasted White Wines Pinot Briefs
Rajat Parr, the beverage director for the Michael Mina Group restaurants who is stationed full time at restaurant RN74 (owned by Mina) in San Francisco, has joined with Charles Banks, the former owner of Jonata Wines and Screaming Eagle, along with winemaker Sashi Moorman, to produce Pinot Noir and Chardonnay from select vineyards in Santa Barbara County. The inaugural release was February, 2011.
The name, Sandhi, is an ancient Sanskrit word meaning "alliance" or "collaboration" and reflects the partnership of the winery. The stylistic goal of the wines is to avoid extreme ripeness, alcohol and oak and emphasize finesse, minerality, acidity, structure and balance.
All wines are wild yeast fermented with a preference for neutral barrel and concrete vessels, but a small amount of new French oak is employed. All Chardonnays go through malolactic fermentation but lees are not stirred or re-suspended. The white wines go through a light fining and filtration. All Pinot Noirs are mostly whole cluster fermented and are unfined and unfiltered. There are zero additions of water, sugar, acid and enzymes.
The wines will be offered through a mailing list, the tasting room in Lompoc and the website.
Articles About Sandhi Wines
2012 Sandhi Rinconada Sta. Rita Hills Pinot Noir
13.5% alc., $55. 100% whole cluster fermentation. · Moderately dark reddish purple color in the glass. Exhilarating nose offering aromas of dark cherry, rose petal, exotic spices and a little sous-bois at play. Seductive elegance upon entry with layers of dark red and purple berry fruits backed by youthful, muscular tannins. A wine to contemplate with nuances arriving over time including a floral riff. Silky in the mouth with a good spark of acidity to buffer the tannins. Still very enjoyable the following day from a previously opened and re-corked bottle. This wine needs cellaring for the tannins to meld. Score: 93. Reviewed December 10, 2014 ARTICLE »
2012 Sandhi Sanford & Benedict Vineyard Sta. Rita Hills Pinot Noir
13.5% alc., $65. Sourced from the original 1971 plantings at Sanford & Benedict Vineyard. · Medium reddish purple color in the glass. Very engaging nose that is whole cluster inspired with aromas of rose petal, spicy cola, cherry and spiced pear. Soft and silky on the palate with succulent flavors of red cherry and red berries with a hint of dried leaf and rose water in the background. More brightness and more savory than the Rinconada bottling. Plenty of bones for aging, with a nice interplay of juicy acidity and suede tannins on the finish. A sommelier’s wine built for food. Considerable better and more expressive the following day from a previously opened and re-corked bottle with plenty of spice, cola and fruit flavors dancing on the palate. Score: 94. Reviewed December 10, 2014 ARTICLE »
2011 Sandhi Wenzlau Sta. Rita Hills Pinot Noir
13.0% alc.. · Dark purple color in the glass. Intense aromas of black cherries. Soft and juicy on the palate with moderately concentrated flavors of black cherry and blackberry wrapped in powdery tannins. Finishes with noticeable sappy fruit. A fruit dominated wine that shows little whole cluster influence but is nevertheless enticing. Very good. Reviewed July 21, 2013 ARTICLE »
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