Opus One Napa Valley Red Wine 2023

Born from the legendary partnership between Baron Philippe de Rothschild of Château Mouton Rothschild and Napa pioneer Robert Mondavi, Opus One's 2023 flagship is a Cabernet Sauvignon-led Bordeaux-style blend from Oakville, rounded out with Merlot, Cabernet Franc, Petit Verdot, and Malbec and aged 19 months in French oak. Red fruit, cherry blossom, and dried violet give way to graphite, forest floor, and tobacco, while silky tannins frame a balanced palate of elderberry, cassis, black pepper, and chocolate-covered orange peel that ends in a long, graceful finish. Awarded 98 points by Decanter and built with the depth and complexity for exceptional aging, it's a benchmark Napa red to savor now or cellar for years to come.

Opus One is the flagship wine of the Oakville estate founded by Baron Philippe de Rothschild of Château Mouton Rothschild and Napa Valley pioneer Robert Mondavi. The 2023 vintage is a dry, Bordeaux-style blend of 81% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 5% Petit Verdot, and 1% Malbec. It was aged for 19 months in French oak before release.

Red fruit, cherry blossom, and dried violet lead the aromatics, with a touch of vanilla adding grace. Deeper notes of graphite, forest floor, and tobacco hint at the structure to come.

Silky tannins frame a balanced palate of elderberry, cassis, black pepper, and chocolate-covered orange peel. Crunchy red cherry and juicy blackberry are joined by refined sagebrush and tobacco nuances.

The finish is long and graceful, with lingering dark fruit and a cocoa-dusted freshness.

The 2023 Opus One earned 98 points from Decanter, which praised its cool blue-fruit character and refined complexity. As the estate's grand vin, released once a year, it shows the union of Bordeaux tradition and Napa Valley terroir that has defined Opus One since its founding.

The winery notes that this vintage has the depth and complexity to age exceptionally well, so it rewards patience in the cellar. If you open it in its youth, decant it for an hour or more and serve it slightly below room temperature. Pair it with prime ribeye, braised short ribs, lamb, or aged hard cheeses.