CELLAR PRACTICES IN LOW-INTERVENTION WINEMAKING
SAMsARA
At SAMsARA, we believe in low-intervention winemaking. We work hard in the vineyard so that by the time fruit reaches our cellar, it requires little manipulation. The result is a wine that reflects the authentic terroir, aromatics, and flavors of Santa Barbara County and the Sta Rita Hills, a true expression of fruit, soil, and site rather than winemaker interference.
FRUIT SORTING:VINEYARD TO CELLAR
Fruit sorting begins in the vineyard, where we carefully harvest only uncompromised fruit. Because we source grapes from top Santa Barbara vineyards, most fruit arrives at the winery in excellent condition. Once inside, our team sorts clusters on a sorting table, removing any compromised grapes before fermentation.
DESTEMMING VS WHOLE CLUSTER FERMENTATION
The choice between destemming and whole cluster fermentation depends on vineyard conditions and the style we want to achieve:
- Destemmed fruit produces wines that are fruit-driven and focused.
- Whole cluster fermentation creates savory, spice-driven aromatics.
For example, Pinot Noir is often fermented with about 50% destemmed fruit and 50% whole clusters. This balance highlights bright fruit expression while layering in savory, spice-driven complexity.
WHOLE CLUSTER FERMENTATION
At SAMsARA, whole cluster fermentation means fermenting entire grape clusters, berries and stems together. Grapes are carefully sorted, then gently foot stomped by a crewmember with sterilized feet before entering the fermentation bin. Native yeast drives a natural fermentation lasting three to four weeks, typically reaching about 13.5% ABV.
FOOTSTOMPING
We gently foot-stomp grapes during whole cluster fermentation. This softer method, compared to machines, breaks the skins just enough to release juice, enhancing savory and spice-driven flavors while preserving delicate aromatics.
NATIVE/INDIGENOUS YEAST
Our native yeast is the backbone of fermentation. Because stems and berries carry abundant indigenous yeast, fermentation starts quickly in an oxygen-free environment. This prevents microbial flaws and allows for clean, slow, complex fermentations.
PUNCHDOWNS AND CAP MANAGEMENT
During fermentation, grape skins, seeds, and stems rise to form a cap at the top of the tank. We perform punchdowns, gently submerging the cap to extract tannin, color, and aromatics, ensuring balance and depth in the finished wine.
PRESSING AND FREE RUN WINES
After fermentation, about half of the wine flows directly into barrels as free run wine. The rest is pressed in a 2600-liter European bladder press, which provides, our winemaker, Matt Brady, precise control over extraction pressure. This gives us wines with distinct characteristics that later add to blending complexity.
OAK BARRELS: NEW VS NEUTRAL
We use oak conservatively. Roughly 30% of Pinot Noir is aged in new French 500-liter barrels (larger than standard barrels), while the rest and all other varietals age in neutral oak. Read more about the differences between new and neutral oak barrels.
BLENDING FOR COMPLEXITY
We vinify and press fermentations separately to create barrels with varied profiles: whole cluster vs. destemmed free run vs. pressed wine neutral vs. once-used oak These subtle differences give our winemaker flexibility during blending, creating wines with layered complexity.
LAB TESTING AND STABILITY
From harvest to bottling, we conduct lab analysis on Brix, sugar, and pH. More complex testing, like malic acid levels, is outsourced locally. This ensures that even our unfiltered wines remain clean and stable.
FILTERING PHILOSOPHY
We filter wines only when necessary.
- Rosé and white wines are filtered for clarity and stability. We filter out the malic acid to intentionally inhibit malolactic fermentation.
- Red wines are sometimes filtered when higher pH levels create stability risks.
Filtration has no negative impact on flavor and helps us avoid sulfur use
BOTTLING
Much of the work happens before bottling day, but the process itself is carefully managed for quality and consistency:
- Preparation
- Barrels are emptied into the tank in advance.
- All bottling supplies: glass, corks, labels, and capsules, are staged at the winery.
- A mobile bottling line (a semi-truck equipped with full bottling machinery) is brought onsite.
- The system is sanitized and sterilized before use.
- Team Effort
- A crew of about ten people runs the process, including our winery team.
- Occasionally, wine club members and friends from Captain Fatty’s Brewery assist.
- Bottling Line Process
- Lightweight, USA-made glass bottles are placed on the conveyor belt.
- Bottles are inverted and blasted with nitrogen to remove dust.
- Each bottle is dosed with liquid nitrogen, filled with wine, and corked under vacuum to eliminate oxygen exposure.
- The wine is dosed again with liquid nitrogen just before corking for added protection.
- Finishing
- Bottles are labeled automatically on the line.
- (Until 2022) decorative tin capsules were applied, but this step was removed to reduce cost and waste.
- Finished bottles are returned to cases, sealed, and stacked on pallets.
MAINTAINING A CLEAN CELLAR
Cleanliness is at the core of our philosophy. Strict sanitation protocols for tanks, barrels, drains, and equipment prevent microbial flaws and preserve the integrity of our wines.
FREQUENTLY ASKED QUESTIONS
Q: What does low-intervention winemaking mean?
A: It means minimal cellar manipulation, relying on natural processes like native yeast fermentation and whole cluster techniques to let the vineyard terroir shine.
Q: Why use whole cluster fermentation?
A: Whole clusters add spice-driven aromatics and savory complexity, balancing the fruit character of wines like Pinot Noir.
Q: What role do oak barrels play?
A: We age most wines in neutral French oak, with limited new oak for Pinot Noir, ensuring subtle influence without overpowering fruit.
Q: Do you filter your wines?
A: Whites and rosé are filtered for stability, while some reds are lightly filtered if needed. Our philosophy is to intervene only when necessary.
