COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Syrah
PRODUCER
Piedrasassi
REGION
California
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Piedrasassi was founded in 2003 by winemaker Sashi Moorman and his wife, Melissa Sorongon, in Santa Barbara County, California. Sashi Moorman is one of California's most celebrated winemaking talents, also known for his work with Sandhi and Domaine de la Côte. Piedrasassi operates under a unique dual concept as both an artisanal winery and a bakery, where Melissa mills heritage grains to bake wood-fired sourdough bread. The "PS" Syrah is the estate's county-wide blend, sourced from prestigious, cool-climate vineyards across Santa Barbara's transverse valleys, including John Sebastiano, Bien Nacido, and Harrison Clarke. This wine represents Moorman's dedication to crafting California Syrah with a distinct Northern Rhône sensibility—focusing on lower alcohol, savory complexity, and structural elegance rather than the jammy, high-alcohol style often associated with the region.
ALCOHOL
13.4%
AVG. PRICE
€39
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Piedrasassi operates as a combined winery and artisan bakery, milling heritage grains for fresh wood-fired sourdough bread.
Fact 02
Winemaker Sashi Moorman is the visionary behind other iconic California estates like Sandhi and Domaine de la CĂ´te.
Fact 03
The 2021 vintage of this accessible 'PS' bottling achieved an outstanding 96-point rating from Wine Enthusiast.
Fact 04
Exactly 2,436 cases of this cool-climate Santa Barbara County Syrah were bottled for the 2021 vintage.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for the "PS" Syrah emphasizes low-intervention methods to preserve the natural purity of the fruit. Grapes are harvested early to maintain vibrant acidity. The fruit is mostly destemmed, retaining approximately 30% to 50% whole clusters. Fermentation takes place in open concrete tanks using only indigenous, native yeasts, with no sulfur added during this stage. The wine is aged for 17 to 18 months in a combination of neutral French oak barrels and 500-liter puncheons, minimizing direct wood flavor while allowing gentle oxygenation. Finally, the wine is bottled completely unfined and unfiltered with minimal sulfur added at bottling.
