Winemaker Notes
The 2021 Cabernet Sauvignon offers rich aromas of cherry, black currant, cedar, caramel and tea. The palate is impeccably weighted with layers of blueberry, black cherry, plum, loam, toasted oak and black olive. Sleek, chewy tannins expand into a resoundingly balanced finish. A banner vintage for Opolo Cabernet Sauvignon.
Professional Ratings
-
Tasting Panel
Opolo's flagship expression is made with fruit from its Willow Creek estate as well as select vineyards throughout Paso. Aged 16 months in French oak, it offers a sumptuous entry with suede tannins. Almond fudge, black cherry, and sweet soy sauce converge on the weighty palate, whose richness gains finesse as the wine continues to evolve in the glass.
-
Wine Enthusiast
Dense blackberry, cacao bean and tar aromas converge on the nose of this bottling. The palate is comforting, with flavors of milk chocolate, maple and fudge, with caramel-laced blackberry pie arising on the finish.
-
Wine & Spirits
There’s plenty of dark, rich, chocolatey fruit inhabiting the middle of this big, juicy wine, with hints of violet and bell pepper at the edges. The finish is firm and chewy, the tannins lean and refined, with the give for a lean cut of beef.
They say good fences make good neighbors, but it was a love of wine and winemaking that was the entrée between Opolo owners Rick Quinn and Dave Nichols. Their two families have lived side-by-side in Camarillo since 1996. As Nichols remembers, “I knew Rick to say hello to, but that was about it. Then one day, he said to me, ‘Hey Dave, I just planted 10,000 grapevines!’ “ And so began the evolution of Opolo, one of Paso Robles’ newest labels. Quinn and Nichols have been neighbors in two counties since 1997 when Nichols bought vineyard property adjoining Quinn’s. Together they now own about 280 acres of vineyards in Paso Robles, about 200 acres on the Eastside and 80 on the Westside. The Westside vineyards are in the Adelaide Hills, producing wines such as Pinot Noir and Sangiovese, while the Eastside properties produce varietals such as Syrah and Cabernet Sauvignon. The majority of vineyards have been producing fruit since 1998, and a small percentage of it has been finding its way into wine made by Quinn and Nichols ever since.
1999 marked the first commercial crush under the Opolo label, when Quinn and Nichols produced Merlot, Syrah, Cabernet Sauvignon, Sangiovese, Zinfandel, and Muscat Canelli. Quinn and Nichols have essentially taken over the viticulture and winemaking duties, not an easy task considering they both still have their "day jobs." Quinn used to own one of the largest Century 21 brokerages in the country and Nichols runs his own wireless electronics firm.
As Paso Robles, California has soared in number of wineries and gained in popularity, Cabernet Sauvignon has firmly taken root as the region’s number one varietal. Alone, it accounts for just over 40% of plantings and is grown throughout both the western and eastern sides of the appellation. Though viticulture here dates back to the 18th century, Cabernet Sauvignon didn’t emerge as a significant grape here until the 1970’s. But since then it has definitely made up for lost time.
Legendary winemaker and consultant Andre Tchelistcheff first recognized Paso’s potential with Cabernet Sauvignon in the early 1960’s. The calcareous soil and dramatic diurnal temperature changes of Paso’s westside particularly intrigued him. Today modern winemaking techniques and focused experimentation with various clones, rootstocks and vineyard strategies optimize the region's ideal combination of soil and climate to deliver the best fruit possible.
The results are evident in the glass. Paso Robles Cabernet Sauvignon can be mesmerizing, with rich aromas and flavors of blackberry, cassis, black cherry, graphite, toasty oak, vanilla and spice. The structure, balance and unbridled opulence of these wines impress from first sip to last. Not surprisingly, Paso Robles Cabernet Sauvignons have steadily grown in reputation, not just in the U.S., but around the world.