Syrah Panel Santa Barbara Vintners April 2016 Episode 7
The last of the winemakers to speak at the Syrah Seminar was Chad Melville of SAMsARA. He spoke on his 2012 SAMsARA Syrah from Donna’s Block at Melville Vineyards that Chad helped plant back in 1998.
Melville to SAMsARA
When you hear the name Melville you think Sta. Rita Hills. Chad Melville worked with his father and brother to plant and build Melville Vineyards and Winery. He continues to work with Melville as their head winegrower. With his own label, SAMsARA, Chad is able to do small batches and take a few more chances in the wine making process. The winery is garage/warehouse in Lompoc. Their home page gives you the definition of their name, it is originally Sanskrit and in Buddhism speaks of “the process of coming into existence as a differentiated moral creature” and in Hinduism of “the endless series of births, deaths and rebirths to which all beings are subject”.
The SAMsARA Syrah from Melville Vineyards
The Syrah Chad had with him was a 2012 Melville Vineyard Syrah. This was pulled from 5 rows of Donna’s block at Melville. Donna’s Block is in the Northwest section of their Estate Vineyard and is planted on 20 feet of sand. It was 50% whole cluster which will give you more tannins and structure, native yeast, basket pressed and in barrel for about 2 years. I will mention that this is a current release that you won’t find on the website. They have a Priority Release list, followed by a Mailing list and if there is any wine left over after that, then they are posted on the website.
You can find SAMsARA online at http://www.samsarawine.com/ They have a tasting room in Los Olivos at 2446 Alamo Pintado Avenue that is open Thursday to Monday from 11 am to 5 pm and by appointment on Tuesday and Wednesday.
Be sure to try to get to the next seminar! The Santa Barbara Vintners will have one during the Celebration of Harvest Festival, which happens October 7-10. Here’s a link to more information. http://www.celebrationofharvest.com/
And check back here at Crushed Grape Chronicles for more on our visit to Santa Barbara. You can also find us on Facebook, Twitter and Instagram
WTS: All right staying in Sta. Rita Hills for our final wine, number 8 the 2012 SAMsARA Syrah, Melville Vineyard, located along highway 246 near Lompoc. Planted in 1996, by Ron Melville and his sons, Melville Vineyards grows Pinot Noir, Chardonnay and Syrah. The Syrah Block is 9 different clones planted in 1998 has deep light textured sandy loam soil. Chad not only makes this wine, he grows it. Tell us about what goes into a bottle of SAMsARA Syrah.
Chad Melville: Thanks. This is such a pleasure to be here and to listen to all these great winemakers and growers and to be able to taste through these fantastic wines and to see the differences of the climates and the soils and how they impact. The SAMsARA…I only work with Syrah from cool climates. Sta. Rita Hills that has been touched on is a very extreme cold climate. If you guys are familiar with the Davis program with the way they dissect the regions, one through five with five being the hottest, one being the coldest, there are some years where Sta. Rita Hills doesn’t even register one. So it’s that cold, right? What makes it really unique as well is that we have really early bud break. So we typically get bud break in Syrah in early March, which makes for a really long growing season, given that we are picking Syrah typically in the middle of November. Some years we even go to December. So it’s crazy right? The idea that growing Syrah is easy in a cold climate is completely false. It requires just as much time and effort to grow Syrah as it does Pinot Noir, so our farming costs are essentially the same. It’s a late ripening varietal, so it’s DNA, its propensity is to just naturally ripen late. You put that in a cold climate, you’re asking for a little bit of trouble, right? It’s also a very friendly forgiving grape. It will always produce a lot of fruit. You can plant it in the concrete outside and you would have a vineyard. It will grow anywhere. So it requires you to drop a lot of fruit in a cold climate to insure that you can get it ripe, and again, we’re still picking it quite late in the season. So there’s a lot of risk there, right? But there is also a lot of reward and with cold climate Syrah you tend to get; I love when Mark said this “quivering tension”. You get that fruit; you get that Syraness that’s there, that tannin, the deep dark richness. You also get this vibrant quivering acidity that’s there. It just makes it really unique and different. It doesn’t make it better than anyone else’s it doesn’t make it a better climate than anyone else’s; it just makes it different and unique. With this wine in particular, it’s 50% whole clusters, so there’s kind of an additional layer or integration of tannin. It’s completely neutral wood, so the idea was to get little tiny slivers of blocks within Sta. Rita. So this is five rows of our Donna’s Block at Melville, which is in, as well as Zotovich, pure sand. So neutral wood, 50% whole cluster, bright acidity, bright fruit and this kind of extra layer of tannin.
WTS: Chad told me he likes to push the envelope with SAMsARA. What does that mean?
Chad Melville: I do it all natural, so it’s native yeast, it’s basket pressed, and it’s in barrel for 2 years. It goes to bottle unfined and unfiltered and it’s in bottle for 1 year. So this is the current release here. It’s really about procuring really beautiful clean concentrated fruit and then kind of getting out of the way. So for those of you who know much about the winemaker process, it’s a pretty non-manipulative approach. And in terms of pushing the envelope, you know those are things that you can typically do when you are producing smaller amounts. It’s a lot risky and maybe even partly crazy or non-advisable to be doing native yeast with big fermentations. Basket pressing just simply is inefficient if you have a lot to do, so it typically something that you find with smaller productions. But also the wine sits in barrels almost 20 months without any SO2, but it’s in a really cold environment. So by controlling the cellar it allows me to take that risk. All those little things are really pushing it. I mean I only make 125 cases of this wine, so you can sleep a lot easier when you are making smaller lots. If I approach it this way at Melville, it would be a little nerve wracking.
WTS: SAMsARA has a tasting room in Los Olivos and all of these wineries will be pouring today at the 34th Annual Santa Barbara County Vintners Festival Grand Tasting at Riverview Park. I hope you all will be going. It’s from 1:00 to 4:00 this afternoon and all of these wineries will be represented there.
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