Early Life and Path to Wine
Sashi Moorman was born in California in 1972, but his childhood was spent between Japan, Alaska, and Washington state. After studying geography at Vassar College, where his thesis explored Zinfandel, he returned to California and quickly gravitated to the restaurant and wine world. That path eventually led him into winemaking in Santa Barbara County, where he honed his craft and developed the foundation of his philosophy.
His early career included more than a decade at Stolpman Vineyards, beginning in 2001. Over time, Moorman emerged as one of the Central Coast’s most thoughtful winemakers, combining curiosity, discipline, and a commitment to making wines of restraint.
The Creation of Piedrasassi
In 2003, Moorman and his wife, Melissa Sorongon, launched Piedrasassi, a small winery and bakery in Lompoc, California. From the start, the project had a clear focus: Syrah from California’s coastal valleys. The name itself, Piedrasassi (“pile of stones” in Italian), reflects a dedication to place and terroir.
The vineyards that feed Piedrasassi sit in California’s transverse coastal valleys, unique geological formations that run east to west, opening directly to the Pacific Ocean. This geography funnels cool maritime breezes inland, moderating temperatures and extending the growing season. Grapes ripen slowly, developing aromatic complexity while retaining acidity — ideal conditions for Syrah.
Farming and Philosophy
Moorman believes that vineyard work defines the wine far more than cellar manipulation. Piedrasassi sources from sustainably and organically farmed sites across Santa Barbara County and the greater Central Coast. Harvest decisions lean early to preserve balance and freshness.
In the cellar, the approach is equally restrained. Fermentations rely on native yeasts, whole-cluster inclusion is used when appropriate, and aging takes place in large, neutral oak barrels. The wines are bottled with minimal sulfur and without fining or filtration. These choices are made to let Syrah reflect its coastal origins rather than the hand of the winemaker.
A Distinct Wine Style
Piedrasassi Syrah is known for its savory, food-friendly profile. Aromatics often include black olive, peppercorn, herbs, and smoke, alongside vibrant dark fruit. On the palate, the wines show freshness, structure, and length. They are expressive when young but also evolve gracefully with age.
Moorman’s work has helped shift perceptions of California Syrah, showing that it can be elegant, balanced, and terroir-driven, more in line with the great wines of the Northern Rhône than the heavier styles once associated with the grape in California.
Bread and Wine: A Holistic Approach
Piedrasassi is not just a winery. Melissa Sorongon runs the bakery attached to the winery, using heritage grains and a wood-fired oven to make naturally leavened bread. The integration of bread and wine under one roof reflects a broader philosophy of nourishment, agriculture, and community.
Beyond Piedrasassi: Collaborations and Legacy
Sashi Moorman’s influence extends beyond Piedrasassi. He is also co-founder of Sandhi Wines and Domaine de la Côte in Santa Barbara County, and a partner in Evening Land Vineyards in Oregon’s Eola-Amity Hills. Each of these projects reflects the same through-line of his philosophy: respect for terroir, minimal intervention, and wines that favor energy and balance over power.
Through Piedrasassi and his collaborations, Moorman has established himself as one of the most thoughtful winemakers of his generation. His wines are benchmarks for elegance in California, and his reputation continues to grow as consumers and critics alike turn toward terroir-driven wines of character and restraint.
