Santa Barbara County PS Syrah

Beef, Lamb, Poultry, Game (deer, venison)

Piedrasassi cultivates grapes and grain in the Central Coast of California. Through our bread and wine, we endeavor to tell the stories of this unique region and its people. In the vineyards and fields, our family’s winery and bakery, we approach our work with a reverence for place and a responsible hand—We seek to celebrate the innate beauty of each harvest. We primarily cultivate and vinify Syrah, a variety with which winemaker Sashi Moorman has worked for over two decades. Today, the viticultural heritage of the Northern Rhone and the pioneering ethos of the Central Coast equally inform his engagement with Syrah. In the bakery, Melissa Sorongon freshly mills American heritage grains for naturally-leavened loaves that she bakes in a hand-built wood-fired oven. Melissa and her daughter, Juliet, bring each week’s bread and a selection of our wines to Santa Barbara’s Saturday farmers’ market.

The ‘PS’ Syrah by Piedrasassi is sourced from three distinct, cool-climate, single vineyards within Santa Barbara County; John Sebastiano (Sta. Rita Hills AVA), Rim Rock Vineyard (Arroyo Grande AVA) and Bien Nacido (Santa Maria Valley AVA).

A little 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-litre 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.