Chaitanya “Chaz” Bangur is the founder and winemaker of SAMĀ CELLARS in Woodinville, WA. The winery is focused on small-lot Rhône-style wines rooted in story, balance, and place. Born and raised in India, Chaz holds a Ph.D. in Biochemistry and an MBA in Technology Management. Before pursuing a personal passion for winemaking, he spent three decades working in biomedical research, developing cancer therapeutics, and in the high-tech industry, focusing on business and product innovation. He still holds a full-time leadership role in the tech industry and the duality of being grounded in two very different worlds enriches both sides of what he does.
Chaz launched SAMĀ CELLARS in 2024 to bring a new, globally inspired voice to Washington’s wine landscape. He leads all aspects of the winery, from vineyard sourcing and winemaking to storytelling and brand direction. Chaz is joined by his wife and co-founder Salima Bangur. With a background in global retail and nonprofit leadership, Salima brings a passion for culture and connection to every guest experience at SAMĀ CELLARS. Together, they are building a winery not only as a place for beautifully crafted wines, but as a welcoming space where authenticity, connection, and culture are celebrated with every bottle and every visit. Media Inquiries: cbangur@samacellars.com | https://samacellars.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
I didn’t inherit vines or grow up in a winemaking family. I was born and raised in India, where wine was absent from daily life. My journey began years later in Seattle, where biotech work led me into the cellars of Woodinville and the vineyards of Eastern Washington. What started as curiosity grew into a calling, and eventually into SAMĀ CELLARS.
I approach winemaking with humility, a scientist’s curiosity, and an emotional connection rooted in memory — the spices and aromas of Indian cuisine, the monsoon rains, the vibrancy and warmth of Indian culture. That spirit shapes everything we do, from our wines to the way we welcome guests.
“Samā” means equilibrium in Sanskrit — a balance of tradition and experimentation, science and art. Our wines are crafted to be honest and expressive, meant to bring people together like a soulful meal shared with friends. At SAMĀ CELLARS, wine is not just about taste — it’s about belonging.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
If nothing held us back, we’d use wine to connect people across cultures, stories, and borders. We’d build a winemaking ecosystem centered on generosity, creativity, and belonging.
A Mentorship & Ownership Program: Launch a fully funded incubator for emerging winemakers particularly BIPOC, immigrant, and first-generation entrepreneurs who face steep barriers in the industry. This would go far beyond mentorship: offering real access to fruit, cellar space, and technical training, as well as support on branding, sales, and business planning. The goal would be to help them not just make wine but build brands they own and the legacy they define.
The SAMĀ Collective: We envision a global network of SAMĀ wineries and incubator space; each rooted in local land and culture. These wouldn’t be expansions by scale; they’d be invitations to collaborate with growers, entrepreneurs, artists, and community leaders. Each space would be a gathering ground for food, music, stories, and wine-sharing. The aim would be to weave connection across regions, while honoring local identity with authentic hospitality anchored in balance.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
Red Willow is one of Washington’s most iconic sites — the birthplace of Syrah in the state, planted by Mike Sauer and David Lake, MW, in 1986. Nearly 80% of Washington’s Syrah plantings trace back to those vines, and we chose this vineyard for its elegance, restraint, and depth — qualities we aspire to in every wine.
The 2023 Syrah was co-fermented with 4% Viognier, using hand-harvested fruit, 30% whole clusters, spontaneous and inoculated fermentations, and 18 months in French oak. The result is a Syrah that marries dark fruit and savory complexity — blackberry, plum, violets, coffee, pepper, and earthy minerality. Structured tannins and fresh acidity promise a decade of graceful aging. Read this Syrah wine review here.
Bonus Question: What are your wholehearted convictions related to the wine business?
Wine has long carried an air of exclusivity, a secret language, rigid expectations, and a narrow image of who belongs. But at its core, wine is about connection and that means we need to build a wine culture that reflects the full range of people, cultures, and perspectives who enjoy it.
I believe in changing how wine is talked about, who gets to tell those stories, and how we welcome people into the experience. That means creating spaces where questions are encouraged, cultural pairings are celebrated, and every guest feels included.
It also means building a business that values people, not just products. Integrity in sourcing, real relationships with our growers, and community are things that matter to us. Wine should never just be about prestige. It should be about presence, connections, inclusion, and community.
At its best, wine reminds us to slow down, to savor, and to see each other more clearly. That’s what I hope Samā brings to the world.