How Can Native Yeast Deepen Opus One’s Connection to the Land?

In 2012, winemaker Michael Silacci introduced the native yeast program at Opus One with a clear and intentional vision: to isolate a wild yeast from each of our four Estate vineyards and allow it to ferment alongside the juice of those very same vines. The goal was to deepen the intrinsic connection between every bottle of Opus One and the land from which it comes – a philosophy rooted in the belief that great wine is not simply made but grown. This commitment to place, precision, and the natural rhythms of the vineyard has since become one of the defining pillars of how we approach winemaking at Opus One.

Today, that vision continues to evolve under the careful stewardship of Research Manager Alaina Velasquez and her dedicated team in the Opus One laboratory. Building on the foundation Michael established, Alaina and her colleagues work with great curiosity and rigor to further understand and refine the program – ensuring that the living connection between our vineyards and our wine remains as vibrant and expressive as ever. It is a quiet, ongoing pursuit of excellence that speaks directly to who we are and what we believe great winemaking can be.

Shared June 2026