Winemakers Rajat Parr and Sashi Moorman
One of our top domestic producers is activating a special on their wines from Oregon and Santa Barbara. During the month of March and April, you can get the Santa Barbara County Chardonnayy 2018 and the Salem Wine Co Pinot Noir 2017 at deep deal price, but without a deep quantity order.
These wines are some of the most popular on-premise in the country. Get a bottle or two in your retailer soon.
Contact your Sales Guide for details or email info@tenzingws.com
Sandhi Chardonnay Santa Barbara County 2018
Santa Barbara County Chardonnay is a blend from different vineyards located in Santa Maria Valley, Santa Ynez Valley, and Sta. Rita Hills. Vineyard sources include Bien Nacido, Gainey, Zaca Mesa, Rita’s Crown, Wenzlau, Bentrock, Duarita, and Sanford & Benedict. The average vineage is 25 years old. The wine was fermented in used older French oak barrels with ambient yeast and without any other additions (except a little SO2). The wine was aged for 10 months in barrel and finally racked to stainless steel tanks and bottled with a light fining.
Sandhi is a small production California winery focusing on select vineyards from the Sta. Rita Hills in Santa Barbara County and was founded in 2010 by Rajat Parr, the wine director for Michael Mina Restaurants, and esteemed winemaker, Sashi Moorman. Sandhi represents a union essential to the production of wine: the collaboration between man, earth, and vine. The willing participation of all three elements is necessary to make great wine, and the winegrower must make this collaboration rich and nourishing for all involved. An understanding of these joint efforts informs Sandhi’s exploration of Pinot Noir and Chardonnay vines throughout the Santa Barbara County terroir.
Salem Wine Company Eola-Amity Hills Pinot Noir 2017
Sourced exclusively from Evening Land's Seven Springs Estate Vineyard, the 2017 Salem Wine Co. Pinot Noir shows the purity and beauty of the vintage in an accessible and enjoyable manner. The gradual ripening of the 2017 vintage resulted in brightly-fruited Pinot Noir that shows the minerality of its volcanic soils and the supple red fruits of the variety with remarkable clarity. The fruit was fully de-stemmed fermented in stainless steel tank for 14 days before going to barrel. The wine was raised in neutral barrels for 15 months, and bottled without filtration.