Samsara Wines is a wine company formed by two young professionals dedicated to the production of natural wines, applying the ecological farming and some biodynamic and permaculture criteria. They have Petit Verdot, Tempranillo, Merlot, Syrah varieties.
Samsara Wines is a wine company formed by two young professionals dedicated to the production of natural wines, applying the ecological farming and some biodynamic and permaculture criteria. “Let the vines speak” is a pretty accurate statement that define these winegrowers and their work.
Vineyards are located in Serranias de Ronda, the unique terroir in Andalucia, southern Spain, situated at an altitude of between 750 and 1,000 metres. The soil is mostly clay with limestone. The combination of the warm Mediterranean highland climate and the stronger cooler Atlantic influences makes Ronda wine so unique. Daytime temperatures during the ripening season in this region are consistently high, while at night it can get very cold. This contrast of temperatures provides ‘resting time’ for the vines and allows acidity and complexity to develop within the grape; all of which produces the unique taste for which Ronda wines are famed. The dipping sun casts shadows over the Ronda rocks behind him. The energy of which he speaks is here among us, in every blade of grass at our feet and in the sun warming my shoulders. It feels surreal imagining tourists milling around in the town overhead, looking down at the valley unaware of this idyllic sanctuary.
Pablo Chacón, disciple of Friedrich Schatz, is behind Samsara wines. He is the young winegrower with very much hands on in the viticulture aspect of wine production and his process is totally organic. “We have a deepest respect of Mother Nature. The vineyard is not treated with any chemical, instead, we use macerations and decoctions of plants made by ourselves. We work with permanent vegetation cover, we do not tillage the soil, we let the vides be the voice of the land through the wine and favor the rich indigenous biodiversity to help the vineyard to find a balance”.
The maturation controls are made by grape tasting and chemical analysis. Manual harvest is applied and in boxes of 15 kg. Is done at night to maintain the optimum temperature of the grape and avoid sudden changes, taking care of the maximum quality of the fruit. The elaboration of the wine is artisanal, always in small quantities. Wine grapes are crushed with bare feet. No yeast is added, no pumps are used, wines are not filtered. Fermentation is spontaneous, it is made at controlled temperature and it is the tasting that determines the tasks to be performed (bazuqueo, remontado, descube, etc.). The aging is made in French, Central European and American oak barrels. The time in barrel is also determined by tasting.
The recognition of this exceptional work has not been kept waiting: 93 points for its Petit Verdot, Samsara 2011, in the Peñín guide and awarded with the Golden Leaf for “ecological wine of excellent quality” in the Vinum Nature.