SAMsARA works at the scale of the single block. Founded in 2002, it produces limited releases drawn not from whole vineyards but from carefully chosen micro-sites within the Sta. Rita Hills’ most distinctive ground, the exact rows where soil, slope, altitude, and exposure line up to bring the best out of the vine.

Terroir, down to the row

SAMsARA is built on a simple, demanding belief: that all the important work happens in the vineyard, and the cellar’s job is to stay out of the way. Winemaker Matt Brady farms for perfect ripeness, flavor, acidity, and tannin, then handles the fruit as little as possible once it arrives, letting the site speak with as little manipulation as the wine will allow. The result is a small, focused range that is really a study of the Sta. Rita Hills, parcel by parcel.

The wines

SAMsARA makes limited lots of Pinot Noir, Syrah, Grenache, and Chardonnay, each an interpretation, as the winery puts it, of the balance between forces beyond anyone’s control and the human desire to reach perfection. The Pinots are bright and savory, the Syrah cool-climate and peppery, the Chardonnay taut and mineral, all carrying the cold, wind-driven energy of the appellation.

What to drink it with

The Pinot Noir is a natural with grilled salmon, seared duck, or mushrooms, while the cool-climate Syrah loves Santa Maria tri-tip or grilled lamb, its pepper meeting the char. The Grenache, softer and red-fruited, is lovely with roast pork, and the mineral Chardonnay wants Dungeness crab or a roast chicken.

Plan your visit

SAMsARA pours in the village of Los Olivos, an easy walk among the town’s tasting rooms, focused on its small-lot Sta. Rita Hills wines. Reservations are recommended on weekends.

Frequently asked questions