It is with heavy hearts we are sad to report the passing of our dear friend and General Manager, Scott Welcher. Scott passed away too soon at 56 of complications from a short and unexpected illness in the early morning of January 15th. Scott’s contributions to the Paso Robles wine and agricultural community over the past thirty years have been immense. Scott’s spirit, kindness, his smile and friendship will be truly missed.
Donations for his family can be made here: https://www.gofundme.com/scott-welcher-memorial-fund
A celebration of life will be held in the spring, more information to follow.
PASO ROBLES, Calif. (April 20, 2018) –
The winemaking team at Opolo is continuing to focus on sustainability throughout estate vineyards while diligently caring for each lot from fermentation to barrel. Their bold method of investing in vineyard practices, as well as the estate, has continued to flow into detailed winemaking– crafting elegant wines spanning across single and several varietals.
These efforts have recently been recognized with scores from leading wine experts:
Robert Parker’s Wine Advocate:
2014 Cabernet Sauvignon, 91+ Points
2014 Reserve Rhapsody, 90 Points
2014 Cabernet Sauvignon, 90 Points
2014 Reserve Rhapsody, 90 points
2016 Mountain Zinfandel, 93 Points
2015 Mountain Zinfandel, 92 Points
2015 Reserve Rhapsody, 93 Points, Cellar Selection
2016 Summit Creek Zinfandel, 92 Points, Editors’ Choice
2014 Reserve Rhapsody, 91 Points
2014 Cabernet Sauvignon, 92 Points
Opolo’s flagship wine, Mountain Zinfandel, is by far most recognized and beloved by wine club members. Consistent to the overall fruit forward palate, Winemakers Chris and James have expertly weaved juicy red fruit notes with rounded spicy layers and a complex finish with balanced tannins.
As Opolo has grown and refined its award-winning Zinfandel program throughout the years, they’ve also honed a passion for Cabernet Sauvignon and audacious Boudreaux blends. Evidenced by the evolution of their Reserve Rhapsody label, the decadent blend of Cabernet Sauvignon, Merlot and Malbec offers a fantastic opportunity for Opolo consumers to experience its bold dark fruit notes now and lay down to age for prime enjoyment of its balanced, full tannins.
Opolo Vineyards has a long-established reputation of growing and producing award winning wines in Paso Robles, California. With nearly 300 acres of vines on the east and west side of Paso Robles, Opolo Vineyards is privy to a wide range in climate, soil and growing potential—allowing more than 32 varietals to flourish. This variety combined with the passion behind the brand has made Opolo a favorite of wine enthusiasts everywhere. Visit their estate vineyard on picturesque Vineyard Drive. Enjoy a wide range of experiences, from tours and cheese pairings, varied flight options and Pairings on the Patio to The Distillery at Opolo or one of our events on the hilltop where you’ll enjoy gorgeous vineyard views.
Contact: Opolo Vineyards | 7110 Vineyard Drive, Paso Robles, CA 93446 | 805.238.9593 | www.opolo.com | email@example.com
While we’ve appreciated this year’s rains, there was an adverse effect to the heavy storms. In February, the large oak that greeted guests on their way up to the hilltop came down during the storm with heavy rain and winds.
Thankful that no one was injured, we called out an arborist who let us know the tree was around 400 years old.
We’re grateful that the rest of our oak trees are standing tall and strong. Not only are the oaks a beautiful symbol for Paso Robles, but they provide shelter and support for the vineyard’s ecosystem.
3.5 cups Opolo Mountain Zinfandel
2 cups sugar
2 cups (packed) golden brown sugar
12 whole cloves
12 whole allspice
4 cinnamon sticks
2 – 3×1 inch strips orange peel
2 – 12 ounce bags fresh cranberries
• Combine all ingredients – except cranberries – in a medium saucepan
• Bring to boil over medium-high heat, stirring until sugar dissolves
• Reduce heat and simmer until reduced to 3.5 cups, about 15 minutes
• Strain syrup into large saucepan
• Add cranberries to syrup and cook over medium heat until berries burst, about 6-8 minutes
• Let cool
• Transfer sauce to medium bowl
• Cover and refrigerate until cold
• Can be made 1 week ahead, keep refrigerated
It seems we have been saying the Farmers Credo for the past several vintages. The phrase goes something like this, “Well there is always next year” or “Next year will be better”. Sometimes wine grape growing and winemaking can be a strategic game of perseverance. Well in 2015 Opolo not only persevered but we won the battle with exceptional quality and fell short on yields.
It was a tough battle with bud break occurring earlier than ever which opens the door for possible spring freezes and resulting bud wood damage. January was unseasonably warm with February, March the beginning of April giving us fog laden mornings and cooler than usual temperatures. Once clear of frost potential we moved ahead anticipating the summer months to come. As bloom occurred we began to see the affects of the moist cool months of March and April with pollination taking longer than usual and the flower caps not releasing from the berries. The result was grapes that could not self-pollinate because the male flower parts were “trapped” under the caps. When the berries do not pollinate, they do not develop resulting in what we call “shatter” thereby reducing yields. The degree of shatter was very variety dependent ranging from very little in Merlot and Malbec to devastating in Cabernet Sauvignon and Roussanne.
Uncommon summer monsoonal rains also provided another dimension to the 2015 growing season as Opolo experienced several two inch plus storms providing much needed rainfall only at the worst time possible time in the wine grapes development. As the summer progressed, the degree of shatter became even more evident along with the first signs of cluster weights that appeared to be smaller than normal due to the lingering effects of the California drought and salt build up in the soils.
As harvest kicked into gear the light yields and elevated temperatures resulted in the fruit ripening very rapidly with intense color, thick skins, and wonderful balance. Harvest was over by the beginning of October resulting in the earliest and most rapid harvest on record! In the end, the average yields for Opolo, and across the state, were off by 40%.
Opolo persevered due to the hard work and dedicated vineyard and winery staff who worked countless hours to bring in the harvest. During the last two weeks of August and all of September Opolo was a 24 hour operation. With relentless attention to detail, and no attention to sleep, the Opolo consumer will experience a very, very high quality 2015 vintage. Be sure to taste the 2015 vintage as soon as it becomes available as with anything in life, if it is outstanding, it will be in short supply!