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Spotlight on Spear Vineyard
In the world of winemaking, great wine starts with great vineyards—and for SAMsARA, Spear Vineyard has become one of the most exciting and rewarding sites to work with. In this conversation, Head Winemaker Matt Brady sits down with Miles Cotton to share the story behind SAMsARA’s relationship with Spear, from their first vintage in 2019 to the diverse range of wines they produce today.
They discuss what makes Spear’s farming practices stand out, how its unique terroir influences everything from Chardonnay to Grenache and Syrah, and the philosophy that drives SAMsARA’s winemaking decisions. Along the way, Matt reflects on the vineyard’s evolution, the unexpected surprises that have shaped their portfolio, and even a shared love of the Grateful Dead.
Grab a glass and join us as we dive into the details of this special partnership.
Attendees:
Matt Brady (Head Winemaker at SAMsARA)
Miles Cotton (Marketing Team Member at SAMsARA)
Matt Brady (Head Winemaker at SAMsARA)
Miles Cotton (Marketing Team Member at SAMsARA)
Miles Cotton:
Thanks for taking the time to talk with me about Spear Vineyard and the relationship you’ve built with them over the years. Let’s start from the beginning—how did that partnership first come about?
Thanks for taking the time to talk with me about Spear Vineyard and the relationship you’ve built with them over the years. Let’s start from the beginning—how did that partnership first come about?
Matt Brady:
Happy to take the time. These chats are always fun! Spear has really become one of my favorite vineyards to work with, so I’m always excited to talk about what makes it special. Our first vintage sourcing from Spear was in 2019, during what we call Samsara 2.0—it was our second vintage producing wine in Goleta and our third working with Chardonnay.
Happy to take the time. These chats are always fun! Spear has really become one of my favorite vineyards to work with, so I’m always excited to talk about what makes it special. Our first vintage sourcing from Spear was in 2019, during what we call Samsara 2.0—it was our second vintage producing wine in Goleta and our third working with Chardonnay.
We had launched our Chardonnay program back in 2017 with Zotovich Vineyard, which gave us that fresh, mineral-driven, high-acid style we were aiming for. So naturally, we began looking for other vineyards that could deliver similar characteristics and align with our winemaking vision.
That led us to Spear, which is actually just east of Zotovich, nestled right in the heart of the Sta. Rita Hills AVA. The first time I set foot there, I was immediately impressed—not just with the site, but with the farming. The vineyard is CCOF certified organic and farmed at an incredibly high level, which is rare to see done so cleanly and consistently.
Miles Cotton:
What sets the farming at Spear apart?
What sets the farming at Spear apart?
Matt Brady:
Organic farming is no joke—it’s tough. You can’t rely on herbicides or synthetic inputs, so weed control and overall vine health require way more hands-on effort. A lot of organically farmed vineyards look a little rough around the edges as a result, but Spear is just pristine.
Organic farming is no joke—it’s tough. You can’t rely on herbicides or synthetic inputs, so weed control and overall vine health require way more hands-on effort. A lot of organically farmed vineyards look a little rough around the edges as a result, but Spear is just pristine.
They take sustainability seriously. The vineyard team—Ofer Shepher, Ben Merz, and Shannon Gledhill—have a real collaborative approach and it shows in the results. I don’t think I’ve ever walked the rows at Spear and had any notes or concerns. It’s as dialed-in as it gets.
Miles Cotton:
And Spear is a relatively young vineyard, right?
And Spear is a relatively young vineyard, right?
Matt Brady:
Yeah, it was planted in 2014 along the Highway 246 corridor, and it includes some of the highest elevation plantings in the Sta. Rita Hills—up to 900 feet above sea level. There are 38 acres currently in production, with six different grape varieties across a wide range of clones, rootstocks, slopes, aspects, and soils. That diversity really comes through in the fruit, and in turn, in the wines.
Yeah, it was planted in 2014 along the Highway 246 corridor, and it includes some of the highest elevation plantings in the Sta. Rita Hills—up to 900 feet above sea level. There are 38 acres currently in production, with six different grape varieties across a wide range of clones, rootstocks, slopes, aspects, and soils. That diversity really comes through in the fruit, and in turn, in the wines.
Miles Cotton:
You started with Chardonnay in 2019. What was your experience with that first vintage?
You started with Chardonnay in 2019. What was your experience with that first vintage?
Matt Brady:
We were really happy with it. The Chardonnay from Spear checked all the boxes—crisp acidity, freshness, but also with enough body to add depth. That balance is exactly what we’re after with Samsara Chardonnay.
We were really happy with it. The Chardonnay from Spear checked all the boxes—crisp acidity, freshness, but also with enough body to add depth. That balance is exactly what we’re after with Samsara Chardonnay.
Miles Cotton:
And then in 2020 you started looking beyond Chardonnay?
And then in 2020 you started looking beyond Chardonnay?
Matt Brady:
Exactly. I had noticed a particularly interesting block of Grenache on the south-facing side of the vineyard. That area’s a little warmer, and I was intrigued. Grenache from the Sta. Rita Hills is still kind of uncharted territory. There’s no real blueprint for what it’s “supposed” to be, which makes it really exciting.
Exactly. I had noticed a particularly interesting block of Grenache on the south-facing side of the vineyard. That area’s a little warmer, and I was intrigued. Grenache from the Sta. Rita Hills is still kind of uncharted territory. There’s no real blueprint for what it’s “supposed” to be, which makes it really exciting.
We brought in Grenache in 2020 and loved it so much that we vineyard-designated it and launched a new single-vineyard program with Spear. The current vintage we’re pouring is the 2021, and it’s a fascinating wine—light in color but packed with complexity.
Miles Cotton:
What kind of profile does that 2021 Grenache have?
What kind of profile does that 2021 Grenache have?
Matt Brady:
It’s lightly extracted, with a beautiful spice-box aromatic. Like all our reds, it gets a fair amount of whole-cluster fermentation, which gives it those savory, spicy notes. I love wines that mess with your expectations a little—where the color and nose suggest something restrained, but then you taste it and it’s rich, juicy, generous, and full of energy.
It’s lightly extracted, with a beautiful spice-box aromatic. Like all our reds, it gets a fair amount of whole-cluster fermentation, which gives it those savory, spicy notes. I love wines that mess with your expectations a little—where the color and nose suggest something restrained, but then you taste it and it’s rich, juicy, generous, and full of energy.
It’s also incredibly versatile with food. Anything you’d pair with Pinot Noir works here, and then some. We just did a Wild Boar Winemaker Dinner at Convivo in Santa Barbara, and my favorite pairing was the 2021 Spear Grenache with a Pistachio Boar Mortadella. The acidity just cut right through the richness—total knockout pairing.
Miles Cotton:
That sounds amazing. For the vineyard map we’re including, do you know if your block is 20 or 21?
That sounds amazing. For the vineyard map we’re including, do you know if your block is 20 or 21?
Matt Brady:
We’ve sourced from both over the years, but we’re currently in Block 20. I believe the 2021 vintage included fruit from both blocks.
We’ve sourced from both over the years, but we’re currently in Block 20. I believe the 2021 vintage included fruit from both blocks.
Miles Cotton:
And in 2021, you also brought in some Pinot Noir from Spear?
Matt Brady:
Yep! That Pinot was a great addition—it brought purity, texture, and weight that worked beautifully in our Cuvee D’Inspiration and Sta. Rita Hills bottlings. It really aligned with the Samsara style.
Miles Cotton:
You added even more varieties in 2022, right?
Matt Brady:
We did. 2022 was a big year for us at Spear. We launched our first sparkling wine—a Blanc de Blanc—from Spear Chardonnay. It’s an ideal site for sparkling because of the natural acidity and strong flavor even at low Brix.
We also brought in Syrah for the first time. That was another experiment, and it completely exceeded expectations. We ended up vineyard-designating it too. That’s always a judgment call—does the wine have the strength and character to stand on its own? In this case, absolutely.
Miles Cotton:
How does the Syrah from Spear compare to something like Zotovich?
Matt Brady:
It’s actually quite different, despite being nearby. Zotovich Syrah is super spice-driven, but the Spear Syrah leans in a different direction—less overt spice, more about structure and texture. I probably need to taste it again before saying too much more, but I know we bottled that first vintage in summer 2023, and I’m excited about how it’s evolving.
Miles Cotton:
Anything else special about working with Spear?
Matt Brady:
Honestly, a big part of what makes it such a rewarding relationship is working with Ofer Shepher. He’s not just a great farmer—he’s also a fellow Deadhead, so we’ve bonded over our shared love of the Grateful Dead. We stay in touch throughout the year, especially during harvest, and swap concert stories along with crop updates. It’s a fun connection and makes the work that much more enjoyable.
But beyond that, it’s the level of care. Spear is family-owned, sustainably farmed, and certified organic—not just in name, but in practice. That commitment to the land, the diversity of the site, the precision of the farming—it all shows up in the wine. It’s a true partnership, and one we’re really proud of.
