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 

Our points of interest within the greater Central Coast are found in its remarkable east-west transverse valleys, shaped by an era of tectonic contortion and upheaval. Here, geologic time stands on its head: diverse soils of varying epochs are often entangled. Receptive to the daily rhythms of the Pacific’s cooling winds and pervasive fog, these valleys and, in particular, their constituent hillsides, are host to some of California’s most compelling terroir for Syrah. 

In the winery, we strive to coax from each harvest its individual expression of place. We employ, in balance, time-honored technique, observations from our travels, and intuition. We cultivate the native yeasts of our vineyards before fermenting without additives or the manipulation of temperature. We often make use of the whole grape cluster – its berries and stems. Our wines are then raised in large, used barrels, and, finally, bottled with only minimal sulfur – and without any fining or filtration.