Sam applies a practical approach to the winemaking process. Each step, from hand sorting grapes to managing oak barrels, incorporates his extensive sixty years of experience alongside four generations of winemaking knowledge.
Working with former Viansa winemaker Derek Irwin, Sam continues his career focusing on producing Old-World style wines. Both are committed to refining their techniques and methods with each vintage.
Sam with Derek Irwin
La Chertosa Wines blending session
Sam has experimented with Italian varietals for many years, concentrating his expertise on creating carefully crafted wines, emphasizing Italian grape varieties and blending approaches. For La Chertosa Wines, this philosophy centers on the traditional Italian practice of blending—not only grape varietals but also vineyards, fermentation, and aging techniques.
He describes the annual process of aiming for the ideal wine as an ongoing challenge. According to Sam, each year involves striving to replicate a specific flavor profile for each varietal. There is always room to improve, and refinement happens with every new vintage. Winemaking involves numerous variables that extend beyond academic learning. Factors such as vineyard location, grape clone, vine training, harvest timing, and grape growing processes all contribute. At the winery, decisions regarding fermentation of yeast and barrel management further influence the outcome.
Winemaking involves numerous variables that extend beyond academic learning. Factors such as vineyard location, grape clone, vine training, harvest timing, and grape growing processes all contribute. At the winery, decisions regarding fermentation of yeast and barrel management further influence the outcome.
Sam in the cellar
Most oak barrels used for aging La Chertosa are French or Hungarian Oak. During barrel aging, wine complexity develops, tannins soften, and flavors from the oak are imparted to the wine.
The type and duration of oak aging depend upon the varietal. Lighter, fruitier varietals age for shorter periods to preserve fruit characteristics, while fuller-bodied wines spend more time in oak to complement their richness. Wine barrels are monitored regularly to ensure optimal aging before bottling and release.
La Chertosa wines are aged in a mix of old and new oak barrels to balance wood influence and avoid overpowering flavors often associated with exclusively new oak. Barrel characteristics, such as wood origin, grain tightness, and degree of toasting, introduce significant variability to the final product. Tighter-grained barrels are generally preferred for their more gradual influence on the wine.
Sam notes the opportunity to focus solely on winemaking without administrative responsibilities at this stage in his career. While potential expansion is considered, the goal remains to operate as a smaller winery within the broader industry. The aspiration is to maintain quality and remain part of a select group of small wineries.
A commonly expressed sentiment in his work is: “God is the real winemaker.”
La Chertosa barrels