Sommelier Rajat Parr and winemaker Sashi Moorman are responsible for some of the Central Coast's most interesting and tasty wines, separately and together. (The duo have also partnered on the Domaine de la Côte label and Sandhi Wines projects.) The started Lompoc Wine Company in 2012 with the goal of producing "an authentic and accessible wine that faithfully represents the unique and ideal qualities of southern Sta. Rita Hills Pinot Noir," says the winery.

" The Estate Sta. Rita Hills Pinot Noir was harvested from all 40 acres of the Estate. A short cold soak with daily pump-overs was combined with several punchdowns at the peak of fermentation. Pressing took place after 14 to 18 days of maceration. The new wines were settled and racked to barrels with very light lees. Malos finished in the late winter and the wines were gently sulfured before the summer. The wines were racked to tanks in late spring of 2013 and bottled in the summer. No fining or filtration was necessary. 929 cases bottled. 50% stem inclusion. 12.5% alcohol. 15% new barrels. " ~ Winery notes