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The Wines

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 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 cola 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 with zero additions of water, sugar, acid and enzymes.

Winemaking Philosophy

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.

It is because of this focus for balance for why we are so determined to find vineyard sites from the Santa Rita Hills that are old-vine, have cold temperatures, windy exposures, north-facing expositions and clay and diatomaceous soils.

From a cellar approach, we go to great lengths to protect the vibrancy, freshness and energy that the Santa Rita Hills fruit delivers. For whites and red we prefer neutral barrel and concrete vessel employing a conservative amount of new French oak. We do not add water, sugar, acid, enzymes and other fixing agents.

All wines are wild-yeast fermented. All Chardonnays go through malo-lactic with the lees not stirred. Almost all Pinot Noirs are whole-cluster fermented because we feel the wines smell more alive and have more complex textures than other wines.