Eine Cuvée aus 77 % Cabernet Sauvignon, 8 % Petit Verdot, 8 % Merlot, 5 % Cabernet Franc und 2 % Malbec: Das ist die Bordeaux-Cuvée, die hinter dem 2016er „Proprietary Red Wine“ von Opus One im Napa Valley steht, dem Maßstab unter den Rotweinen aus Oakville.
Das Weinbaujahr 2016 war das fünfte Dürrejahr in Folge in der Region Nordkalifornien. In der Region Oakville wurden 28,5 Zoll Niederschlag verzeichnet, der fast ausschließlich vor März fiel. Obwohl das Wetter im August mild war, kam es Anfang September zu einer kurzen Hitzewelle, und die Lese begann am 9. Der Ernteertrag lag etwa 20 % unter den Erwartungen, was jedoch trotz der geringeren Ernte zu konzentrierten Aromen führte.
Im Weinkeller durchlief der Wein eine 17-tägige Mazeration und reifte anschließend 18 Monate lang in französischen Eichenfässern, die alle neu waren. Michael Silacci keltert den Wein.
Nach einigen Stunden Dekantieren ist der Wein sofort trinkfertig. Am besten zwischen 2021 und 2050 genießen.
Robert Parker (98)
Very deep garnet-purple in color, the 2018 Opus One soars out of the glass with bright, bold boysenberries, warm cassis and ripe, juicy black plums notes, plus emerging nuances of lilacs, oolong tea, cinnamon stick, tilled soil and black truffles. Medium to full-bodied, the palate is packed with tightly wound layers of crunchy black fruits, supported by firm, grainy tannins and fantastic freshness, finishing with lifted fruitiness and on a lingering mineral note.
James Suckling (98)
Extremely perfumed and floral with lavender, lilacs and violets to the sweet, ripe berries, such as blackberries and blackcurrants. Some slate and graphite, too. It’s full-bodied, yet ever so balanced and refined, with super fine tannins that last for minutes. Fresh herbs, such as bay leaf and lemon grass highlight the dark fruit. The quality of tannin is exquisite with wonderful polish and refinement. Lasts for minutes.
Jancis Robinson (18)
2016 marked the fifth consecutive year of punishing drought in northern California although Oakville enjoyed 28.5 in of rain, most of it before March which encouraged budbreak as early as 7 March. Conditions in August were propitious with only a temporary heat spike in early September. Harvest started 9 September under mild conditions which allowed the vineyard team to be more selective and work at a steady pace. But as warming increased, so did the pace. Harvest was completed, in a relatively few 33 days, on 12 October. 77% Cabernet Sauvignon, 8% Petit Verdot, 8% Merlot, 5% Cabernet Franc, 2% Malbec. 17-day skin contact. 18 months in new French oak.Glowing crimson. Heady red fruits and sleek, cool finish. Appetising. Though obviously fairly young. Lots of grunt and well balanced.
BOW (9)
Jane Anson (97)
Love the texture, vibrancy and depth on the 2016. Evident from the opening beats as being sculpted, powerful and juicy. There is still some smoked caramel on display, as with the 2015, but here is is nuanced and riven through with pomegranate, black cherry, blood orange, cassis and tea leaves. Baked vanilla, rosemary and sage round this out, loved it when last tasted in 2019 and love it still. 17 days skin contact, 100% new oak for ageing, Michael Silacci director. Harvest September 9 to October 12.
