Scott Sampler, known for his distinctive, casual style and graying hair, is making waves in the Los Angeles winemaking scene.
Despite his laid-back appearance resembling that of an aging deejay, Sampler has emerged as a prominent figure in the world of wine, with his creations featured in high-end restaurants like Hatchet Hall and Vespertine.
His wines are not just drinks; they come with narratives that elevate them, encouraging patrons to explore and appreciate the unique flavors of his offerings.
Sampler’s approach to winemaking is characterized by a harmonious blend of creativity and philosophy, reflecting Los Angeles’s vibrant culinary landscape.
“He goes deep,” says Ian Krupp, wine director at Anajak Thai, highlighting Sampler’s boundary-pushing ethos.
Offering three distinct brands, Sampler’s Scotty-Boy! is perhaps the most accessible, with playful names like “Big Tang” and “El Sandweech!!!”
These wines often combine unexpected grape varieties, such as Chardonnay and Riesling, and employ innovative fermentation techniques.
The other two brands, CCGP (Central Coast Group Project) and L’Arge d’Oor, lean toward a more serious winemaking style, featuring extended aging periods in barrels and bottles.
In his latest venture, Cahiers du Oenologique, Sampler teams up with filmmaker Babak Shokrian to explore winemaking as an artistic process, transitioning from grapes to vine to bottle while documenting the journey through multimedia.
This project promises not only a wine release but also a deeper exploration of the creative process behind winemaking.
Sampler’s wines exhibit bold and unconventional flavors, often resembling those found in natural wines — sour and savory with an edge that defies traditional expectations.
This adventurous flavor profile has resonated with a diverse audience, particularly sommeliers like Nathaniel Muñoz, who recognize the unique nature of these wines.
During a recent visit to Musso & Frank’s in Hollywood, Sampler shared his story over some of his favorite dishes.
He reminisced about the serendipitous path that led him to become a winemaker, describing how initial abstract ideas coalesced into a real passion for wine.
Born in Los Feliz, Sampler’s love for gastronomy stems from his parents, especially his father, Marion, who was a pioneering architect and a wine enthusiast.
Growing up, he had the opportunity to sneak tastes of the collection his father amassed, which ultimately influenced his palate and led him to pursue winemaking.
After earning a philosophy degree from UC Berkeley, he worked in the film industry, even assisting director Quentin Tarantino with “Reservoir Dogs.”
It was during a personal crisis that he first ventured into winemaking, planting a vineyard and giving birth to his brand CCGP in the late 2000s.
Inspired by his deep appreciation for Italian cuisine and the Slow Food movement, Sampler embraced a meticulous winemaking philosophy.
His method involves allowing wines to undergo lengthy maceration and aging, capturing the essence of the grapes in distinctive ways.
While the average winemaker may macerate grapes for about 40 days, Sampler’s wines are left to ferment for up to 100 days, adding depth and complexity.
This process results in wines that possess bold flavors reminiscent of mushroom and earth, often seen as deconstructed in nature.
Scott describes this as a deliberate approach, akin to making a sauce — patience allows for the ingredients to evolve into something greater.
Though some might deem his wines unconventional or flawed, a new generation of wine drinkers is seeking out unique, sometimes volatile, flavor experiences.
Muñoz, who initially doubted Sampler’s creations, realized that the changing palate of consumers had created space for such adventurous wines.
The pandemic prompted the creation of the Scotty-Boy! brand, which serves as a fun, accessible entry point for those looking to explore Sampler’s wine offerings.
With a focus on affordability and quick turnaround, these wines have gained popularity among patrons in a city that enjoys casual, glou-glou style drinking.
Wine director James Saidy has incorporated Sampler’s wines into tasting menus that complement the imaginative dishes prepared by chef Jordan Kahn.
Samplers’ wines, when used thoughtfully in pairings, have proven to elevate various culinary experiences, showcasing versatility.
During COVID, Sampler welcomed various sommeliers to his winery, where lively discussions encompassing jazz, film, and philosophy transpired alongside wine tastings.
For Sampler, these conversations reflect the deeper connections he aims to foster through wine — elevating the drinking experience beyond mere consumption.
He believes that wine is an evolving art form, and that limitation to conventional styles stifles the progress of both the beverage and the dining experience.
In a world where creativity is key, Sampler embodies the spirit of innovation and cultural exploration that defines Los Angeles’ dynamic food and drink scene.
image source from：latimes
