“This year reminds me of 2011,” James says. “We’re going to get good hang time with nice maturity and great natural acidity. Mother Nature still has time to throw us some curveballs, but I feel like this will be a strong vintage.”
Sustainability isn’t an empty buzzword, it’s a true and quantifiable way of doing things that has been adopted by the vast majority of winegrowers here in Paso Robles. It’s a way for us to responsibly manage our natural resources for the next 100 years and beyond. I also think it makes a better and more wholesome wine—it forces you to be ultra-mindful about what you’re doing in the vineyard, which can only elevate quality.
Opolo 2021 Summit Creek Zinfandel ($19)
The 2021 Summit Creek Zinfandel comes from our estates and favorite vineyards around the region, including westside vineyards in the famed Willow Creek and Adelaida districts. Opolo has been a standard bearer of Paso Robles Zinfandel for more than 20 years, and the Summit Creek Zinfandel is an extension of this legacy.
91 Points | Vinous – “Coasts across the palate with wildberry fruits and blue inner florals.”
90 Points | Wine Spectator – “Concentrated with dark fruit yet retains a sense of balance.”
90 Points | Wine & Spirits
90 Points | Wine Review Online – “Plenty of juicy berry, plum and cherry fruit.”
Opolo 2021 Summit Creek Cabernet Sauvignon ($24)
The vast majority of the 2021 Summit Creek Cabernet Sauvignon comes from our estates in the inland interiors and westside coastal mountains of Paso Robles. Opolo’s passion for Cabernet Sauvignon is reflected in the Paso Robles region’s rise to prominence as an elite area for the variety.
92 Points | Vinous – “Coasts across the palate with wildberry fruits and blue inner florals.”
91 Points | Wine & Spirits
90 Points | The Tasting Panel – “Bramble and spiced mulberry define this bold, ripe red.”
90 Points | Wine Review Online – “You have found yourself a winner.”
A- | Drinkhacker – “Showcases the greatest hits of Paso Robles Cabernet.”
These results were no doubt a powerful reinforcement of Opolo’s passion for Paso Robles Cabernet Sauvignon. Indeed, Cabernet Sauvignon has been a mainstay at Opolo for more than a decade. During this time, Paso Robles has risen to global recognition as a world-class region for this iconic Bordeaux variety. For our main 2020 Cabernet Sauvignon, we sourced fruit from our westside Willow Creek District estate vineyards as well as select vineyards across the region to create an exemplary expression of Paso Robles Cabernet Sauvignon. Meanwhile, the 2021 Summit Creek Cabernet Sauvignon is our most approachable and widely distributed Cabernet Sauvignon, also hailing from a selection of coastal and inland vineyards. This is an immensely accessible Cabernet Sauvignon that offers extraordinary value. Finally, the 2019 Syrah is a limited-production reserve wine that comes exclusively from our estate Dove Pond Vineyard in the Willow Creek District, which is renowned for producing some of our region’s most formidable Rhône-style wines. Come experience the acclaimed wines of Opolo at our tasting room, set amid our estate vineyards in the Willow Creek District.
If you detect a bit of musicality flowing through our portfolio of wines, it’s not your imagination.
Indeed, you could say that five of our red blends hint at the melodious collaboration that is Opolo: Concerto, Rhapsody, Serenade, Maestro and Fusion.
This nomenclature is a nod to the fact that wine blends, like musical compositions, are created from separate elements that come together as a seamless whole.
Additionally, it speaks to the musical roots of Opolo co-founder Rick Quinn, a musician himself who once toured across the country with “The Balkan Strings,” a group that he formed with his cousins to celebrate their Balkan heritage. Rick played the standup bass as well as the Bugarija, which is similar to a rhythm guitar.
Musicianship and instrument making were part of Rick’s family roots while he was growing up. “My uncle was a woodworker who made instruments from walnut wood,” he says. “Music has always been a part of my life.”
While Rick rarely picks up the bass these days—“I don’t have the calluses anymore,” he says—he often lends his instrument to the bands that come play at our annual harvest parties, which feature Balkan ethnic music and dancing.
2021 Chardonnay + 2019 Cabernet Sauvignon + 2020 Mountain Zinfandel
Enjoy a trio of Opolo fan favorites—our luscious Chardonnay, elegant Cabernet Sauvignon and iconic Mountain Zinfandel. A guaranteed crowd pleaser! You might even consider this one for yourself, as these wines are perfect for holiday entertaining and meals.
An idyllic stay on a vineyard property isn’t just a fantasy thanks to the open doors at The Inn at Opolo. Our three-suite B&B is nestled amid oak trees, walnut groves and vineyards on our stunning winery estate in the westside Willow Creek District.
“The Inn at Opolo is an extension of our longtime emphasis on family and hospitality,” says Opolo co-owner Rick Quinn. “Our guests have the opportunity to immerse themselves in the Opolo experience, and we like to go out of our way to make them feel at home.”
“Tranquil” sums up the hushed, soothing atmosphere of our expansive property with its breathtaking hilltop views; garden and vineyard walking paths; a bocce ball court; and picnic terraces. And that’s just the outside!
Upon arrival, you are greeted with a bottle of wine, freshly baked cookies, and it just gets better from there.
Each afternoon winds down with your own complimentary appetizer platter and bottle of Opolo wine. Enjoy this mix of handcrafted meats, aged cheeses, fresh seafood and seasonal fruit in your suite, on the patio, or hike it up to our hilltop for a view!
Our three large and immaculate Italianate-style suites offer everything you need for a serious bout of rest and relaxation. We’re talking elegant robes; soaking tubs with jets; remote-controlled fireplaces; free wi-fi; flatscreen televisions; luxurious linens; spacious stone showers; and plush towels.
Made-to-order breakfast selections are also a part of your stay. Choose from eggs benedict, quiches and omelettes to blueberry pancakes and other sides. All dishes include a starter course of seasonal fruit.
Whereas most red wines are made by destemming, crushing and fermenting the grapes on the skins, carbonic wines are made by placing whole clusters and berries into a sealed tank saturated with CO2 gas. In this airless environment, the berries begin to ferment from within until they burst open when they reach an alcohol level of around three percent. After around 10 days in this environment, the wine is drained and pressed, and the remainder of the fruit sugars are fermented the traditional way.
One of the best parts of the crush is discovering all of the artisanal techniques that James and Chris are employing to create our Opolo Reserve and other limited-production wines.
For example, there are several small open-top bins of Willow Creek District Syrah that are fermenting with a base of whole clusters underneath, representing about 30 percent of the wine. This method of “stem inclusion” is very labor intensive, but it is prized for bringing added body and hints of savory spice to the wine.
The winemaking team also just popped off the heads of 12 new 300-liter French oak barrels in preparation for the barrel fermentation of incoming Pinot Noir. This is another labor-intensive and expensive effort that will account for approximately 30 percent of the finished wine. Barrel fermentation for red wines is rare, but James and Chris believe in going the extra mile to create a world-class Pinot Noir. The photo here shows Enologist Skye Bruce, Chris and James with the freshly prepped barrels, and the photo at top shows one of the barrels immediately after fruit delivery.
“When you ferment the Pinot Noir in the barrel, you gain this perfect tannin integration with the new oak,” James says. Adds Chris, “It adds body and complexity without imparting heavy wood flavors. You get the best of the oak while preserving the purity of the fruit and varietal character, which is very important with Pinot Noir.”
