![]() The annual production ranges between 20,000-25,000. The dramatic limestone winery sits on Napa Valley’s Highway 29 surrounded by 169 acres, 139 of which are planted to the five Bordeaux varietals. The barrels are sourced from 14 different coopers in France. The wine goes through three sample blends before its final blend in the new French oak barrels where it rests from seventeen to twenty four months before it is bottled. “We pick grapes, so it’s about mouthfeel, we’re looking for balance, not the big jammy taste.” “The focus is the vineyard,” said Michael. The 2007 exudes floral notes, and both express lush fruit, evolving into a perfectly balanced wine.Įighty percent of the wine’s quality comes from the vineyard. We tasted the 2006 that opens up with an earthy aroma. Roger and Michael were in town to introduce the 2007 vintage that will be available to the trade in October. This is a wine that you can cellar for 10-20 years or more. Roger was armed with two bottles of Opus One and accompanied by winemaker Michael Silacci.Ī Franco-California collaboration that was established between Robert Mondavi and Baron Philippe de Rothschild, Opus One makes only one wine: the proprietary Bordeaux blend. We met up at Hotel Montage in Beverly Hills. So I was delighted when Roger Asleson, Opus One’s Director of P.R. ![]() The last time, I enjoyed an Opus One tasting was in 1999, when the Napa Valley Winery celebrated its 20th anniversary. This guest-post comes to us from Mira Advani Honeycutt, author of California’s Central Coast, The Ultimate Winery Guide: From Santa Barbara to Paso Robles.
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