Samā Cellars
Founder, Winemaker – Chaitanya “Chaz” Bangur
What is your/your family’s story around your winery? How did you first become involved in the wine industry, and what has your trajectory looked like?
Growing up in India, wine and alcohol were nonexistent in my world. That changed when I moved to the U.S. in 1993 to pursue a PhD in Biochemistry at the University at Buffalo. Surrounded by a vibrant microbrew culture, my curiosity about fermentation and flavor slowly began to take root. My real immersion into wine came years later, after moving to Seattle for a career in biotech. It was here, among the wineries in Woodinville and the sprawling vineyards of eastern Washington that I truly discovered my passion for wine.
Initially, I found myself drawn in through conversations with local winemakers in Woodinville. But the turning point came when my daughter left for college, and I enrolled at Northwest Wine Academy. That spark quickly became a calling. I realized I could apply my background in biotech and business – launching new products, building systems, scaling operations – to something deeply personal. I made my first vintage in 2022 and founded SAMĀ CELLARS in 2023 with the goal of producing wines that are both expressive and intentional.
How long have you been making wine in Washington state?
Since 2022. Each vintage has deepened my connection to Washington’s terroir and strengthened my vision for SAMĀ CELLARS.
How did you first begin working with the grower?
My journey with Red Willow began in a deeply personal and unexpected way. During my years immersing in the Washington wine region, Red Willow kept coming up always spoken of with admiration.
The first time I visited the vineyard, I was completely taken in. There was something sacred about the land—the history, the sense of care, the way each block told a story. Walking through the vines with Mike Sauer, listening to him speak with quiet pride about the stewardship of his family and the evolution of the site, I felt an instant connection.
What moved me most, though, was how they welcomed me, a completely unknown new winemaker, with open arms and open minds. They didn’t have to. But they listened, asked thoughtful questions, and treated me not as an outsider, but as someone with genuine curiosity and respect for their craft. That generosity of spirit is something I’ll never forget. Since then, our relationship has grown into a true partnership. We share a belief in purposeful farming, in letting the site speak, and in crafting wines that carry a sense of soul.
What excites you the most about the wines you’re making?
We’re focused on Rhône varietals like Syrah, Grenache, Viognier, and Cinsault – not only because Washington is one of the best places in the world to grow these grapes, but because they naturally complement the kind of bold, layered, spice-driven cuisine I grew up with. As someone deeply connected to Indian food and global flavors, I love that these wines bring brightness, texture, and aromatic complexity that elevate the food on the table. That balance and food-friendliness is at the heart of what we do.
What is your favorite part about the Washington state wine community?
There’s a spirit of collaboration and openness in Washington that is rare and refreshing. It’s a region where tradition and experimentation coexist, and where new voices are welcomed. As one of the very few Indian winemakers in the U.S., I’ve found tremendous support in building bridges between cultures and expanding the narrative of who wine is for and who makes it.
What excites you the most about what the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I think we’re only beginning to tap into the potential of Rhône varietals in Washington. More winemakers are focusing on site-driven expressions, balanced winemaking, and food-centric wines. There’s a trend toward authenticity, letting terroir and varietals speak for themselves, without heavy-handed intervention. I’m also excited to see broader representation in the industry with more diverse stories, palates, and audiences shaping the future of wine in this state.
What is your favorite wine and food pairing?
Having grown up with Indian food, I’ve found Rhône varietals pair naturally with its bold flavors, from curries to grilled meats. It’s one of the reasons I was drawn to these wines in the first place. Viognier’s floral lift cuts through the richness of coconut-based dishes, while a silky Grenache blend dances with spiced vegetables or biryani. Syrah finds a perfect partner in charred meats and grilled kebabs, and Cinsault adds a light, vibrant touch to everything from samosas to saffron rice.
One of my favorite pairings is Syrah with lamb kebabs. The wine’s dark fruit, spice, and savory notes beautifully echo the smoky, charred flavors of the meat.
Growers – Mike Sauer, Jonathan Sauer, Daniel Sauer, and Rick Willsey, Red Willow Vineyard
What is your/your family’s story around wine grape growing? How did you first become involved in the wine industry and what has your trajectory looked like?
Red Willow Vineyard started in 1971 as a partnership within the Stephenson family farm that is now over a century old. We started with Concord juice grapes and a few small blocks of wine grapes. Mike was fortunate to collaborate early on with Dr. Walter Clore, widely recognized as the “Father of Washington Wine” and with the young master of wine and Columbia winemaker, David Lake. David and Mike would go on to pioneer the introduction of many new varieties for the state, most notably, Syrah, Sangiovese, Viognier and Cabernet Franc.
We now grow 20 different wine grape varieties, some of which have multiple clones. Red Willow has evolved from selling grapes to only a few wineries to now selling smaller amounts to over 40 wineries.
How long have you been growing grapes in Washington state?
Our first significant planting was a 1973 block of Cabernet Sauvignon. That’s 52 years ago!
How did you first begin working with this winery?
Chaz contacted us about purchasing Syrah in 2023. Upon meeting Chaz and his wife there was an immediate bond due a mutual connection to India. Mike’s daughter-in-law, Ila, is from New Delhi, India and they have traveled there often to meet her family as well as her folks traveling to Washington. The vision Chaz has of matching food and wine is especially close to our hearts and we have shared many vineyard visits with conversations about food and wine while trying his latest wine.
What excites you the most about the grapes you’re growing or the techniques/equipment you’re using?
The grapes we grow excite us just much now as they did when David Lake and Columbia Winery produced Sagemoor, Otis, and Red Willow Cabernet Sauvignons in the 1980s – each representing a different region of the state and the resulting wines being quite different. Today we have many talented winemakers making wines from our site and it is intriguing to see what each of them end up creating from this unique site. Red Willow remains singular in this very western end of the Yakima Valley appellation. The vineyards are situated at higher elevations above the Missoula Floods, composed of ancient volcanic soils due to their proximity to the Cascades and Mt. Adams and Mt. St. Helens which ultimately imparts unique tannins and flavors that are clearly identifiable as Red Willow.
What is your favorite part of being a part of the Washington state wine community?
Washington is continually proving itself against the world and we always rejoiced at the success of Washington wines on the world stage.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
These are challenging and changing times in the wine industry. Those strictly looking at the wine industry as an investment and easy profit are being disappointed. There are many vineyards being removed and many blocks being changed over to other varieties. That being said, Washington has many advantages over other wine regions and is able to grow many different varieties successfully. Enthusiastic wineries are making a go of it and finding ways to connect with consumers and targeting new markets.
In the vineyards, the trend is towards more white varieties, rose, bubbles, and non-traditional red varieties. The classic varieties will continue to survive as older vines on outstanding vineyard sites.
What is your favorite wine and food pairing?
We love Sangiovese and beef steak!
Mechanic, Red Willow Vineyard – Mike St. Hillaire
What is your background, how did you come to work at the vineyard?
I have always worked as a mechanic and farmworker. I was working in a tractor shop 22 years ago when I decided I wanted to work in a different capacity.
How long have you been working in this capacity?
I have been working here for 22 years.
What excites you the most about working in the vineyards?
I love seeing the change of seasons when the grapes first emerge all the way through harvest. There is also so much to appreciate about the serenity and quiet of working in the vineyards.
What is your favorite aspect of your job?
The wide variety of mechanical challenges from maintaining the 4-wheelers, the sprayers, fabrication, general maintenance of trucks, grape harvester, and anything else needed to tend to the grapes and for harvest.
What do you think the future holds for Washington state wine? Where are we headed or what trends are you seeing?
I see the continued demand for grapes in the years to come. It will be interesting to see which varieties will be popular five years from now.
What fact can you share about your job that wine drinkers might not know?
There is a lot of tending and maintenance that needs to be done in the vineyards prior to harvest that ultimately determines what ends up in bottle.
