A blend consisting of 77% Cabernet Sauvignon, 8% Petit Verdot, 8% Merlot, 5% Cabernet Franc, and 2% Malbec: that is the Bordeaux blend behind the 2016 Proprietary Red Wine from Opus One in Napa Valley, Oakville's benchmark red.
The 2016 growing season marked the fifth consecutive year of drought in the northern California region. The Oakville region recorded 28.5 inches of rainfall, almost all of which fell before March. Although the weather in August was mild, a brief heat wave struck in early September, and harvesting began on the 9th. The harvest yield was about 20% lower than expected, but this resulted in concentrated flavors despite the smaller crop.
In the wine cellar, the wine underwent 17 days of skin contact and was then aged for 18 months in French oak barrels, all of which were new. Michael Silacci makes the wine.
Decant for a few hours, and it's ready to drink right away. Best enjoyed between 2021 and 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.
