2007 Samsara Pinot Noir Santa Barbara

http://www.garyswine.com/fine_wine/california/10702.html

Brand: Samsara Wines
Style: Red Wine
Varietal: Pinot Noir
Region: Santa Barbara County
Category: California
Size: 750 ml

Price: $29.99
Reg: $39.99

2009 September Wine Club Cellar Selection

“We don’t make wine, we grow it.” This is the mantra of Chad and Mary Melville, creators of Samsara Pinot Noir and Syrah in Santa Barbara County. Samsara is a Sanskrit word for the eternal cycle of life, and it’s this natural cycle that Chad and Mary aim to be mindful of as they guide their wine along from vine to barrel to bottle. They believe most of the work must be done in the vineyard, and that once the grapes reach the winery, they’ve got to let the juice do its own thing. Part of their “hands-off” approach includes using native yeasts and whole-cluster fermentations. “Stems help to absorb the overt fruitiness of the wines. To us, many California wines are simply about fruit and lack the complexity that we hope to impart.” Making Pinot Noir in the comparably warm Santa Barbara County, that’s particularly important for creating balanced, flamboyantly ripe yet also smoothly spicy wines like this one. Yet don’t think that their hands-off approach means they’re not paying attention; these adept winemakers.

Food pairing: Roast turkey w/ wild mushroom gravy

Recipe: Wild Mushroom Gravy
Serves: 6-8
Wine Pairing: 2007 Samsara Santa Barbara County Pinot Noir, or any other good Pinot Noir

Have a little fun choosing an assortment of wild mushrooms from your local specialty food store to go in this gravy. The sauce can be spooned over pieces of a whole roasted turkey after carving, or you can sauté a few turkey breast fillets to go with the gravy for a smaller meal.

6-8 servings of whole-roasted turkey or pan-roasted turkey breast
4 Tbsp (1/2 stick) butter
32 oz (2 lbs.) assorted wild mushrooms (Cremini, Porcini, Shiitake, Bluefoot, Chanterelle, and/or Morel)
3 shallots, finely chopped
1 1/2 cups turkey or chicken broth
8 Tbsp Pinot Noir
1/2 cup tarragon and/or sage, finely chopped
Salt and pepper to taste

-In a large saucepan or skillet, melt butter on medium heat. Add shallots and mushrooms, stir to blend. Cover and sauté, stirring occasionally, until tender, about five to seven minutes.
-Stir in broth, sherry or wine, and half of the herbs. Turn the heat to high and allow the sauce to bubble and thicken, about five minutes. When the sauce has reached the desired consistency (should coat the back of a spoon), remove from heat,. Salt and pepper to taste. Pour sauce over turkey, sprinkle the remaining herbs over the top, and serve.

http://www.garyswine.com/fine_wine/california/10702.html

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