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Anita and Varinder Sahi
January 7, 2023 | Anita and Varinder Sahi

Happy New Year, Copia Family!

2022, where did you go!? As we turn the corner and welcome 2023, we think of all that happened in the last year. Starting with a promising growing season and ending with a fast and furious harvest, 2022 was remarkable in its peaks and valleys. The ebb and flow of every year always seems dramatic at its close. With that said, 2022 was truly an incomparable year for all of us at Copia Vineyards! Read on for a few of the highlights and be sure to catch our January blog post: Copia's Love Affair with Cheese.
Club Party + Pre-release of 2020s
Do we love a good party or what?
We enjoyed every minute of getting to meet our members, host an afternoon filled with great food and music all while previewing the 2020 wines.
Each wine was paired with delectable creations from local Chef Alex Martin, followed by a whole roasted suckling pig and a selection of favorites from Jeffry’s Wine Country BBQ.
We met many members in person for the first time and jammed poolside with amazing tunes by The Vibesetters! 
This year's releases came with Copia’s highest ratings to date! Copia released 9 new wines and received beautiful scores for all of them, topping out with 96 pts for the 2019 Cabernet Sauvignon and the 2019 The Pursuit - Bien Nacido Vineyard. The current vintage also received three Cellar Selection designations from Wine Enthusiast.
We’re proud to share these wines with you and enjoy your impressions as they continue to age in bottle.
Harvest 2022: Fast and Furious
What do you do when:
  • 75% of harvest happens in September (a FIRST for many),
  • You’re setting up a new crush line at the height of harvest and your cluster conveyor sends grapes flying everywhere, and
  • Your hoses are just a little too short and your days are just a little too long?
Because, hey, it’s harvest. And harvest is fun.
Hosting You + A Growing Team
We welcomed a record number of guests to experience Copia’s hospitality in the tasting room and at our vineyard guest house. We are already booking up for the first half of 2023 and are excited to keep sharing the Copia story with you.
Our team has grown to include a couple more team members (hats and glasses encouraged, but optional). We share the language of hospitality and are all delighted to offer even more unique tasting experiences and events starting this Spring. Stay tuned!
Time Posted: Jan 7, 2023 at 10:30 AM Permalink to Happy New Year, Copia Family! Permalink
Anita and Varinder Sahi

Tandoori Shrimp | Recipe by Anita and Varinder Sahi

There is nothing quite as satifying as the traditional Indian method of cooking clay vessel called a Tandoor. What results are delectable, tangy morsels of meat and seafood or pillowy naan breads and rotis. Proteins are marinated (usually in yogurt) and cooked quickly at a very high temperature. In this recipe, we show you how to achieve a similar dish using jumbo shrimp and your BBQ grill. While yogurt and shrimp might seem like an unlikely pairing, it has a very specific role in this preparation. The yogurt is not only a great base for all the spices blended into it, but it also cooks down to a light crust on each shrimp when grilled. This is always a crowd pleaser at our dinner parties. We typically serve it as an appetizer, however, add a little basmati rice and you have a marvelous entrée.




Time Posted: Jul 4, 2022 at 10:15 AM Permalink to Tandoori Shrimp | Recipe by Anita and Varinder Sahi Permalink
Anita and Varinder Sahi
January 12, 2022 | Anita and Varinder Sahi

Game Meat and Prawn Paella | Recipe by Chef Rachel Ponce

We always love to introduce each new Copia vintage alongside inspired food. The release of our 2019 vintage wines was no different. The theme was tapas and Spanish cuisine and we tasked local Paso Robles wine country Chef Rachel Ponce with coming up with the perfect pairing for each wine. Every bite she created was absolutely delectable, but it was Chef Rachel’s Game Meat and Prawn Paella that became the stuff of Copia legend! She had created a perfectly rich and multilayered dish that paired beautifully with our Source Syrah. It is an unctuous and embarrasingly luxurious one-pan-meal that hides its true elegance in its humble plating. As with everything that Chef Rachel does, she used our wine as the perfect inspiration for a dish that we find ourselves cooking again and again. Enjoy this recipe that is sure to impress anyone you serve it to.

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Time Posted: Jan 12, 2022 at 8:59 AM Permalink to Game Meat and Prawn Paella | Recipe by Chef Rachel Ponce Permalink
Anita and Varinder Sahi
November 3, 2020 | Anita and Varinder Sahi

Who says tattoos are for teens?

Eat your heart out 2020. We’re heading into the best year yet. 


Time Posted: Nov 3, 2020 at 10:41 AM Permalink to Who says tattoos are for teens? Permalink
Anita and Varinder Sahi
October 21, 2020 | Anita and Varinder Sahi

Harvest 2020

Last fruit of #harvest2020 is in! It’s a notorious year for the history books - the culmination of a “unique” year. Our favorite memory will be of the perseverance of this dedicated team.


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Time Posted: Oct 21, 2020 at 1:47 PM Permalink to Harvest 2020 Permalink
Anita and Varinder Sahi
August 15, 2020 | Anita and Varinder Sahi


Our days are spent walking through the beautiful vineyards we will be sourcing from this harvest. Grape clusters are picked and collected for testing to help us decide when the fruit is ready to pick 🍇 


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Time Posted: Aug 15, 2020 at 1:07 PM Permalink to Lately... Permalink
Anita and Varinder Sahi
July 30, 2020 | Anita and Varinder Sahi

This Steak might be jealous, but you gotta try it!

Recently, we were honored to learn that Wine Enthusiast Magazine picked 2017 Copia Vineyards Cabernet as one of it's top-rated all-American Cabernet bottlings (95 pts). We think that this lush and opulent Cabernet could make a steak salivate and we are happy that others agree!

Cooking the perfect steak takes very few things. You need a high quality piece of meat, a super hot cast iron pan and some patience to not mess with it too much! 

Our 2017 Cabernet is a superstar wine and we have held on to it exclusively for our wine club members. We wish you happy food pairing and hope you try this Ribeye recipe out with some Award-winning '17 Copia Vineyards Cabernet Sauvignon.






Time Posted: Jul 30, 2020 at 4:00 PM Permalink to This Steak might be jealous, but you gotta try it! Permalink
Anita and Varinder Sahi
June 30, 2020 | Anita and Varinder Sahi

Our Response to Covid-19

We Are Open and Safe

We're working hard to provide a warm and hospitable "touchless" guest experience!

As we prepare to reopen, we're being incredibly intentional and thoughtful. Your health, well-being and safety are of topmost importance and we are following strict sanitizing and social distancing guidelines.

We are following strict and frequent sanitizing and social distancing guidelines. Reservations will also be limited to maintain proper distance between parties. 

Here are a few things to know as we enter into this new environment:

Social distancing practices, including face masks upon arrival and being seated, are required for all parties. If you don't have a mask, one can be provided to you. A mask is required during times when you are not seated at your table for tasting, including in public, common areas and the restroom.

By current order of the State of California, all reservations take place outdoors. Please click here to book one of our outdoor experiences.

Reservations are required and can be made here. Same-day reservations are also welcome by calling 805-296-3000 (Thurs-Sun).

We look forward to seeing you all soon!

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Time Posted: Jun 30, 2020 at 8:00 AM Permalink to Our Response to Covid-19 Permalink
Anita and Varinder Sahi
April 14, 2020 | Anita and Varinder Sahi

Getting to the root of it

Hi Friends and Copia Family,

It's true. We're addicted to Masterclass. Have you seen the ads for this app creeping around on your social media profile? We succumbed and subscribed. We are Masterclassing. In all fairness, we have always been thirsty for knowledge in any number of topics. This is just another way to get it. Of course we are both binging on the cooking classes. Egg yolk after egg yolk, we made aioli, remoulade and hollandaise in a matter of two days (thanks, Thomas Keller). But there's also classes on economics, writing and film direction. In fact, it was something Mira Nair said in her film direction class that spurred the topic of this email. She said, "You are not a foreigner to yourself. You come from somewhere. Your roots are strong ... I always believe it's my roots, because my roots are strong, that I can fly." 

In that spirit, we pay respect to our roots and what allows us to fly. Going through the once-in-a-century type of time that we are experiencing now, we recall that our parents have all seen and done a lot in their lifetimes. Collectively, they have lived through the violent partition of a country, civil war, riots, loss of loved ones en masse, migration, learned new languages, joined a new workforce and all the while, attempting to not completely melt into the melting pot of their existence (another line from Mira Nair's class). They have survived, contributed to the mosaic of cultures in the US and have maintained their identity all the while. What's more is they raised us to be strong and fiercely independent individuals.

Who our parents are has directly contributed to who we are. This week, we honor them - our roots - and share a few of their passions.

Varinder's Mom ~ Recipe for Moong-Masoor Dal Tadka
Varinder's Dad ~ The deeply spiritual poem Bulleya Ki Jaana Main Kaun
Anita's Mom ~ An elegant party playlist
Anita's Dad ~ A wine recommendation from our cellar
Sarah's Mum & Dad ~ Scroll down for their tips to stay physically and mentally active

Drop us a line anytime by replying or calling (805) 835-6094. Enjoy and be safe. 

Anita and Varinder Sahi


"Parh parh ilm hazaar kitaaban
qaddi apnay aap nou parhiya naee ..."

"Yes, you have read thousands of books
But you have never tried to read your own self ..."  -Baba Bulleh Shah

Time Posted: Apr 14, 2020 at 11:00 AM Permalink to Getting to the root of it Permalink
Anita and Varinder Sahi
April 14, 2020 | Anita and Varinder Sahi

Moong-Masoor Dal Tadka | Recipe from Varinder's Mom

There are some recipes that just speak of home and this is one of them. Dal is a term in several Indian languages that refers to dried lentils, legumes and beans. It’s as staple as it gets when it comes to the Indian diet. This version uses husked and split yellow and red lentils. The texture of this dish is soupy, but with a creamier texture than that of a straight broth. We sometimes call it peeli dal – meaning yellow dal – for its obvious golden appearance when finished. Moong-masoor dal is a classic Punjabi comfort food and it can be paired with white basmati rice or fresh rotis (Indian flatbread). These lentils would be mild on their own, but with the tadka or tempering with aromatics, makes it anything but.

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Time Posted: Apr 14, 2020 at 11:00 AM Permalink to Moong-Masoor Dal Tadka | Recipe from Varinder's Mom Permalink
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