Sandhi, meaning ‘collaboration’ in Sanskrit, is just that between Rajat Parr and Sashi Moorman. Their Chardonnay is sourced from the older-vines of various, sustainably farmed sites along the coastal Santa Rosa Road: Greengate Vineyard (27%), Bien Nacido (18%), Spanish Springs (14%), Talley Vineyards (13%), and Domaine de la Cote (11%). The whole clusters undergo spontaneous primary and malolactic fermentation in stainless steel tanks with the lees left unstirred. The wine ages six months in neutral oak barrels (30%) and stainless steel tanks (70%) before being bottled with light fining and filtration. The nose offers notes of fresh yellow peach, panna cotta and beeswax. Medium-bodied with a buttery texture, the palate balances bright meyer lemon, fresh pineapple and ripe stone fruit flavors with wet stone, white flower, and almond undertones. Pair with seared trout with hazelnut brown butter or cauliflower gnocchi with whipped goat cheese.