Un assemblage composé à 77 % de Cabernet Sauvignon, 8 % de Petit Verdot, 8 % de Merlot, 5 % de Cabernet Franc et 2 % de Malbec : tel est l'assemblage bordelais à l'origine du vin rouge « Proprietary » 2016 d'Opus One, dans la Napa Valley, référence incontournable des vins rouges d'Oakville.
La saison de croissance 2016 a marqué la cinquième année consécutive de sécheresse dans le nord de la Californie. La région d’Oakville a enregistré 28,5 pouces de précipitations, tombées presque exclusivement avant le mois de mars. Bien que le temps ait été clément en août, une brève vague de chaleur a frappé début septembre, et les vendanges ont débuté le 9. Le rendement a été inférieur d’environ 20 % aux prévisions, mais cela a permis d’obtenir des arômes concentrés malgré une récolte plus modeste.
En cave, le vin a subi une macération pelliculaire de 17 jours, puis a été élevé pendant 18 mois en fûts de chêne français, tous neufs. Michael Silacci est le vigneron.
Laissez-le décanter pendant quelques heures, et il est prêt à être dégusté immédiatement. À déguster de préférence entre 2021 et 2050.
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.
