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Opus One, Opus One, 2023 (Not Eligible for Case Discount)

Red Wine from California, United States
$449.99
Taxes and shipping calculated at checkout.
Use code 10OFF to get 10% off 12+ bottles
2023 gave Napa the kind of year Cabernet growers hope for: a cool summer with no notable heat events, and a harvest that came in at an even pace from September 14 to October 16. Winemaker Michael Silacci calls it an exceptional expression of a classic vintage, and that sums up why this bottle matters. This is Opus One built on freshness and balance more than sheer ripeness. The season opened wet, with 36.12 inches of rain including a big storm before budbreak, and from there the vines kept right to the estate's averages through flowering and veraison. The blend is 81% Cabernet Sauvignon, with Merlot, Cabernet Franc, Petit Verdot and a splash of Malbec filling out the Bordeaux lineup. It spent 22 days on the skins and 19 months in new French oak. That Bordeaux template was the whole idea from day one: Baron Philippe de Rothschild and Robert Mondavi settled their plan in a single hour at Château Mouton Rothschild in 1978, agreeing on one Bordeaux-style blend from Napa grapes, made by French and American winemakers working side by side. Today the house farms four parcels in western Oakville, two of them inside the To Kalon Vineyard, and has held CCOF organic certification since 2021.

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More about Opus One

In 1970, Robert Mondavi and Baron Philippe de Rothschild met in Hawaii and dreamed of merging old-world grace with California sunshine. Opus One was the result. The winery, built between 1989 and 1991, sits like a limestone sculpture in Oakville's cratered valley. The wine—Cabernet-dominant with Franc, Merlot, Malbec, Petit Verdot—gets three years before release (some from harvest), an extra year-and-a-half aging in bottle. It's a rare thing: a trophy wine that tastes like collaboration, not ego.

Wine Details

  • Grape Variety

    Cabernet Sauvignon

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Rich

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Dry-aged ribeye with peppercorn sauce; rosemary-crusted rack of lamb; beef Wellington; braised short ribs with wild mushrooms; aged Comté or Mimolette after dinner.

Tasting Profile

The nose has red fruit, cherry blossom and dried violet, plus vanilla, graphite, forest floor and tobacco. The palate is balanced, with silky tannins and flavors of elderberry, blackcurrant, black pepper and chocolate-covered orange peel. It finishes on red plum and sweet oak. It's serious and structured but still bright and youthful, and it's built to age a long time.

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