Who Eric Ogorsolka is the man behind Zenaida Cellars as winemaker and owner along with his wife Jill. The kids get in on the action sometimes too and it is a toss up as to who will be the next winemaker! cellar doors Jessica Stapp handles all things outside of the Cellar; the tasting room, the ZC Wine Club, the Loft and Cellarmaster’s Suite, any and all events that happen on the property, and... Read more
Who Eric Ogorsolka is the man behind Zenaida Cellars as winemaker and owner along with his wife Jill. The kids get in on the action sometimes too and it is a toss up as to who will be the next winemaker! cellar doors Jessica Stapp handles all things outside of the Cellar; the tasting room, the ZC Wine Club, the Loft and Cellarmaster’s Suite, any and all events that happen on the property, and even our state to state compliance. Caroline Tudor Owen can often be found behind the tasting room bar to greet our guests. Tyler Russell is the Cellar Master at Zenaida Cellars and is Eric’s right-hand man handling the day to day upkeep of the wine. What Our philosophy on winemaking is straightforward and simple. People have been making and drinking wine since the Neolithic period (8500-4000 B.C.), that’s a pretty good stretch of time! During that time, basic winemaking hasn’t really changed that much. In our opinion, it is a simple process, based on knowledge of your specific location. You must know your vineyard. Eric is adamant that this is where great wines begin. You must understand your soils and how each varietal interacts with it to express its true character. Lastly, farm sustainably and try your best not to get in the way and screw it up! When It all started back in 1988 when Eric’s parents purchased the land where the winery and vineyard sit today. Eric was still attending Cal Poly earning his BS in Ecology and Systematic Biology at the time but helped his dad by designing and planting the vineyard. After getting the vineyard planted and producing, Eric began to expand his wine knowledge. Biologist as his day job, Eric went back to school, attending UC Davis’s enology extension courses. Eventually, landing his first wine job with Ken Volk at Wild Horse Winery in Templeton and then moving into a position with Kendal-Jackson Winery. Eventually in 1998, Eric made the first official vintage of Zenaida Cellars and has been working on developing the wines ever since. Ground broke on the winery building in 1999 and we held our Grand Opening June 2000. 2008 marks the tenth anniversary of Zenaida Cellars. Thank you to all who have come out to visit us at the winery, joined the ZC Wine Club and stayed at the Loft. We are looking forward to our next 10 years and beyond and look forward to meeting even more fabulous people and sharing a glass of wine! Where Zenaida Cellars is located in the Templeton Gap area, west of Paso Robles, at the base of the Santa Lucia Mountains. The 36 acre property is made up of 22 acres of rolling vineyards with the remaining acreage made up of open space, wooded areas and the winery building. You can see Hell Block Syrah along 46 as you travel west of the winery entrance. The Zinfandel surrounds the winery building. barrel room doors Why A friend once said to Eric, “Every year is a learning process, if you are lucky, you will get to make wine once every year. If you start early, you may get to make wine only 30 to 40 times in your whole life!” And, what else would Eric do? How Our vines grow in a lean soil layered with calcareous shale, limestone, clay and sand. The varied soils are the key to complexity in the wines. We employ low-impact and sustainable agricultural practices which entail cover cropping with perennial grasses, water conservation and recycling grape pommace into mulch. This high-quality mulch helps the soil organisms proliferate, which in turn help the plants to uptake nutrients, discounting the need for harsh chemical fertilizers. At harvest, the fruit is hand-picked and brought into the winery in the cool of the morning. We process the fruit without the use of pumps and augers to minimize handling. The grapes are de-stemmed, not “crushed”, and then fall directly into small fermenting bins. The bins are wheeled into the winery for a cold soak and eventually to begin fermentation. The fermenting grapes and juice is hand “punched down” twice daily to ensure superior color, structure and balance of the finished wine. To see fun and exciting pictures of all of this action, be sure to check out our winery blog. Read less
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Food Pairings for Zenaida Cellars Red Blend Paso Robles Zc Red
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