LOPAI Estate Cabernet Sauvignon Willow Creek District 2020

When we first met Paul Lopez, he shared many stories of his life as a grape grower, winemaker, and San Luis Obispo native. Our favorite anecdote was the inception of his brand's moniker, LOPAI, a nickname bestowed upon the Lopez family by friends and neighbors when referring to them as a group upon arrival anywhere in town: "The Lopai have arrived!" It perfectly reflects how important family and community are to Paul and his son and co-founder, Brian, and how these concepts are the driving forces behind their winery. Promoting small, hardworking, family-owned brands is a fantastic plus of ACME's niche with debut and under-the-radar wines, and we're pleased to share the LOPAI Semillon with our club members.

Paul and Brian love Paso Robles and are deeply committed to their region, with family roots dating back to the late 1800s when Paul's great-great-grandfather immigrated from Mexico and established a 160-acre ranch. They've lived and worked in the region since childhood and hold immense pride in their hometown and the wines crafted by neighbors and friends, along with their own. The Lopez family is known throughout the community not only because of their history but also due to Paul's previous career as a produce grocer at a local market for almost 40 years. He came to know all the faces in town, including the acclaimed winemakers and grape growers, befriending and learning from them all the intricacies of Paso's Willow Creek District. Almost 15 years ago, he entered the wine business, working at brands like Villa Creek, Alta Colina, and Denner Vineyards. One fateful trip to Europe with Brian in 2012 brought the father-and-son duo to vineyards in the Rhône Valley, where growers shared their hands-off techniques and an ethos of allowing Mother Nature to take the lead so terroir could shine through in the wines. Both left the trip inspired to create an estate of their own to showcase their beloved Paso Robles soils.

Brian purchased the land that would become LOPAI's estate vineyard in 2019, and it sits a mere 10.5 miles from the Pacific Ocean in the heart of the Willow Creek District. Using his background in technology, Brian is working alongside Paul to innovate water usage in the vineyard and create a self-sustaining system that promotes soil health. The 2020 Estate is comprised of 83% Cabernet Sauvignon, 13% Petit Verdot, and 4% Petite Sirah. The three varietals were picked and fermented in tandem, a technique called 'co-fermentation'. Co-fermenting grape varietals allows different varieties to integrate from the very start of fermentation, creating a wine with greater harmony and complexity than blending later. The process can enhance aromatics, balance tannin and acidity, and bring out layers of character that each grape might not achieve on its own. In other words, co-fermentation often yields a wine that feels more seamless, expressive, and complete. The result for Lopai is a beautiful wine with aromas of dark blackberry, cassis, and graphite, layered with subtle notes of cedar, spice, and fresh herbs. On the palate, the wine is structured yet refined, offering ripe black fruit framed by firm tannins and a vibrant backbone of acidity, leading to a long, elegant finish. This is a delightful drink from a lovely and talented family that we are thrilled to support!