OPUS is a consistent personal favorite Napa Valley Cabernet-based red. It fits in with my other favorites such as Araujo, Quintessa, Dunn, Snowden, Oakville East, Kenefick, Shafer, The Fourteen, Reynold’s Family Reserve, etc. in that the flavor of ripe (but not over-ripe) Cabernet comes through with its tobacco, cedar, black pepper nuance intact. It does not taste of chocolate or chocolate syrup. It is elegant, balanced, and has the acidity to go the distance. This is what Cabernet-based Napa Valley red wine is all about and what current wave of ripeness and extraction hounds have gotten too far away from. If this is old school, I guess that makes me an old school kind of guy. Oh, and I’ll take that steak to go with it rare-to-medium-rare with a nice crust on it.
OPUS ONE, Napa Valley, 2009 ($205)
A blend of 81% Cabernet Sauvignon, 9% Cabernet Franc, 6%, Petit Verdot, 3% Merlot, and 1% Malbec macerated for 20 days (including fermentation) and aged 17 months in all new French oak barrels. Bottled un-fined at 14.5% AbV one year prior to release. Sensory: Deep-purple-black in color with well formed legs that stain the glass; dry, medium-full-bodied with a fresh balance and chewy but well-integrated phenols (tannins). Supple, juicy, beautifully balanced. Offers red and black fruit with notes of tobacco, spice, black pepper, cedar. Dusty oak and earth. Lovely integration. Elegant. Rich but very approachable with a classic dusty feel in the mouth. YUM. 97+. In the short term, a splash through a decanter wouldn’t do it any harm. Neither would serving it in large glasses that allow for some vigorous swirling. Longer term, this 2009 Opus is a wine with a demonstrated track record that will easily repay aging for twenty or more years.