Chad Melville – SAMsARA Sta. Rita Hills Syrah

Melville Vineyard

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.

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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

The Video!

The Transcript

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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Santa Barbara Vintners Spring Weekend 2016

Larner Vineyard

This past weekend was the time for our Annual trip to Santa Barbara for the Vintners Spring Weekend.  The weekend was filled with great food, great wine and great people.  We will start out with the overview here and then you can look forward to in depth posts on the winemakers we met and the events we attended coming up.

We started out early, the drive from Vegas is long, and arrived to the City of Santa Barbara in time for lunch.  The coastal winds were kicking up and we were probably some of the last diners of the day to be able to enjoy the outdoor patio at Moby Dick’s.  Then we took the beautiful drive up 154 through the San Marcos Pass to Los Olivos.  We did a tasting with Mae Apple at Tercero and picked up a Magnum of Larry’s Abberation for the Big Bottle Bash.  Larry was there and waxed poetic on Roussanne.  He is always fascinated to listen to.

The Big Bottle Bash

The kickoff event of the Vintners Spring Weekend was the Big Bottle Bash at Presqu’ile.  This event was sponsored by the Santa Maria Valley Chamber of Commerce.  Presqu’ile is a beautiful Vineyard and Winery in the Santa Maria Valley with gorgeous views, beautiful gardens and amazing hospitality.  We had been lucky enough to attend an event here on the Key to Wine Country Weekend held up on the crush pad, where 4 winemakers compared wines that they had made from the Presqu’ile vineyards.  The Big Bottle bash began with a cocktail hour on the Presqu’ile members patio. There were lots of bottles open, a fire in the fire pit, blue skies and great conversations.  We tasted through a Transcendence Grenache Rose, a Sandhi Chardonnay and a Presqu’ile Pinot Noir before Matt Murphy of Presqu’ile welcomed us and ushered us into the Tasting room for dinner.

View of the San Rafael Mountains from Presqu'ile Winery

View of the San Rafael Mountains from Presqu’ile Winery

This dinner by Chef Nick Barainca was served family style at two long tables and the magnums of wine were poured by several amazing Somms, including Rajat Parr who is also the owner of Sandhi, Dustin Wilson (from the Movie Somm) and Eric Railsback, one of the founders of Les Marchands in Santa Barbara and a founder of Lieu Dit Winery.  There were amazing wines poured.. a Lieu Dit Chenin Blanc (they focus on Loire Valley style wines), a Le Bon Climat Pinot Noir (That is from the Clendennen Family Vineyards),  a Pinot from a Vineyard near Sea Smoke that Raj Parr was pouring that might have been from Sandhi, but I am not sure, a Chateauneuf de Pape that someone had amazingly brought with them and a Dragonette wine.  All of the wines were delicious and several were really interesting for a couple of reasons that I will elaborate on.  One of the guests at our table, Eric works with the winemaker at CCGP (Central Coast Group Project).  Scott Sampler of CCGP will be someone you will hear us speak more of here, and we look forward to following his wines.  Scott is playing with masceration times.  Masceration is the process of soaking the skins, stems and seeds to extract flavor and tannins at the beginning of the winemaking process.  Extended mascerations can be anywhere from 7 to 44 days.  Scott poured a Grenache that had a 100 day masceration period and a GSM (Grenache, Syrah, Mourvedre blend) that had been 120 days in masceration.  I look forward to tasting his wines as they age and he experiments further.  Lastly we also tasted the wine we brought, Aberration from Tercero.  For this wine Larry was experimenting with how long you could leave a red wine in stainless steel.  This wine is a blend of Cinsault, Grenache & Mourvedre aged in stainless steel for 4 months.  This wine is fresh and bright and drinks a little like a deep rose.  It’s great slightly chilled and perfect for summer.  Dinner was dazzling and there will be more on that later.

Wine Seminar on Syrah

Saturday morning started off early with the Wine Seminar. This year the panel discussed Syrah in Santa Barbara County.  Wendy Thies Sell did a magnificent job moderating the panel of 7 winemakers, growers and owners from all over Santa Barbara.  We tasted 8 Syrahs from various areas within the Region, from cooler to warmer climates.  There were wines from SAMsARA and Crawford Family Wines in the Sta. Rita Hills, Central Coast Group Project and Tercero Syrahs from White Hawk Vineyard in the Los Alamos Valley, Bien Nacido and Qupe Syrahs from the Santa Maria Valley and Larner and Stolpman Syrahs from Ballard Canyon an AVA that identifies itself as “Syrah Territory”.  All the wines were wonderful and they were all different, some dramatically so.  Watch back for more details on this seminar and more information on the winemakers and wines.

Santa Barbara Vintners 2016 Wine Seminar on Syrah

Santa Barbara Vintners 2016 Wine Seminar on Syrah

The Grand Tasting

From the Seminar we headed straight to the Vintners Spring Weekend Grand Tasting at Riverview Park in Buellton.  This years event was set up by Wine Trails instead of alphabetically. For some trails this was great being able to taste wines from the same area made by different wine makers.  For other trails like Lompoc or Los Olivos which are not located by vineyards, you could enjoy the great diversity of wine styles in this area.  As always there was great food and music and so many winemakers to speak with.  Some highlights of our tastings included Ca’ Del Grevino, Demetria, DV8 Cellars, Ferguson Crest, Lieu Dit, Refugio Ranch Vineyards, Solminer, Toretti Family Vineyard and Transcendence.   We had been challenged at the Big Bottle Bash by Eric who we sat with to spend the Grand Tasting tasting with wineries that we had never tried before and we did this for the most part.  Check back as we delve further into some of our new discoveries.

Lunch at the 2016 Spring Grand Tasting with Santa Barbara Vintners

Lunch at the 2016 Spring Grand Tasting with Santa Barbara Vintners

Dinner out (at SY Kitchen)

After the Grand Tasting it was time to think about dinner.  Michael wanted to continue the trend of trying something new and challenged me to find someplace for dinner where we had not eaten before.  We ended up with fewer options than we expected (we’ve eaten at quite a few restaurants in the Valley).  We settled on SY Kitchen in Santa Ynez and were not disappointed.  Outside the restaurant is unassuming, but as you stroll through the gate you see cozy outdoor lounge seating all around the yard.  The entrance takes you to the bar area and from there you are ushered about the house to your seating area.  We were on the partially enclosed patio which was perfect.  We skipped appetizers to save room for dessert (Thank goodness!).  We shared the parpadelle special with scallops and asparagus paired with a Grimm’s Bluff Savignon Blanc and the Gnocchi alla Salsaccia with tomato, sausage and smoked ricotta with a 2007 Arcadian Syrah from the Santa Ynez Valley.  Both pairings were lovely and I was not familiar with either of these Wineries…so I have more research to do and you can look forward to finding out more about Arcadian and Grimm’s Bluff with me!  The pastas were delicious and not too heavy so we could dive happily into dessert!  We chose a glass each of the 2004 Vin Santo from Tuscany and the Passito di Pantelleria from Sicily. Then we asked our waiter for his help in pairing a dessert with these. He recommemded the Fresh Berry Plate with handmade coconut gelato, balsamic and hibiscus to pair with the Passito and the Home made Vanilla Panna Cotta with caramel and ladies’ kisses crunch with the Vin Santo.  So needless to say…you can expect a future post on Italian dessert wines!

Dinner at SY Kitchen with parpadelle and scallops and Gnocchi with sausage

Dinner at SY Kitchen with parpadelle and scallops and Gnocchi with sausage

Vin Santo, Passito di Pantelleria, Fresh Berry Plate and Homemade Vanilla Panna Cotta at SY Kitchen

Vin Santo, Passito di Pantelleria, Fresh Berry Plate and Homemade Vanilla Panna Cotta at SY Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

 

The Larner Fête

Sunday we attended the Larner Fête out at the Larner Vineyard.  Vintners Spring Weekend is a great time for wineries to hold events, and Sunday is perfect as everyone is looking for a great way to spend the last day of the weekend.  This event brought together 6 winemakers plus Michael Larner tasting wines made from Larner Vineyard Grapes.  These winemakers included: Larry Schaffer from Tercero, Sonja Magdevski of Casa Dumetz, Mac Myers of McPrice Myers, Craig Jaffurs of Jaffurs, Mikael Sigouin of Kaena, Scott Sampler of Central Coast Group Project and of course Michael Larner of Larner Vineyard and Winery.  We had amazing conversations with all of the winemakers and you can look forward to posts on each of them coming up.   The event was held in the barn which hopefully one day will be converted into the Larner Winery.  There was food from Autostrada who did wood fired pizzas and an array of sliders from Amaranto Catering and it was all delicious. The Ruben Lee Dalton Band played original music on a stage and a flatbed truck bed in front of the barn with picnic tables and umbrellas for relaxing between tastings.

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We wrapped up our weekend with an interview with Michael Larner which will kick off an educational series on Syrah that will be coming up.

A weekend in Santa Barbara is always amazing. This place is filled with great food, wine and people.  Big shout out to Morgen of the Santa Barbara Vintners for putting together such a great Vintners Spring Weekend.  Keep in mind though, anytime is a good time to get to Santa Barbara Wine Country.  If you want a big event, the Celebration of Harvest Weekend will be coming up in the fall.  But don’t wait, there are Multiple Wine Trails and tasting rooms to be explored, pick a weekend…or there are many tasting rooms that are even open during the week.  Trust me, you will need years to explore them all.

We obviously have quite a bit more to share about this trip, so follow us on Facebook or Twitter to catch all of our posts!

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