The growing season in 2008 was extreme in Napa, it was unusually cold in April and exposed to a prolonged summer heat in September.  The weather extremes lead to the smallest yield of grapes (per acre) in over 30 years of Opus One production.

However, despite the climate impacts, the Opus One Cabernet Sauvignon still held it's classic Opus One traits.  The nose was quite aromatic with bouquet of rose petals, cassis, and black cherry with layers of marzipan and sandalwood.  On the palate, the Opus One Cabernet Sauvignon is elegant and smooth, with round tannins, hints of acidity, and yet juicy.  The satin texture coupled with traces of dark chocolate and clove leaves the wine lingering on your tastebuds.

Varietal Composition: Cabernet Sauvignon 86%, Petit Verdot 8%, Merlot 4%, Cabernet Franc 1%, and Malbec 1%

Opus One is the product of a joint venture between Chateau Mouton Rothschild's winemaker Lucien Sionneau and Robert Mondavi's son Timothy.  The joint venture of these two powerhouse in 1979 resulted in the highest price ever paid for a California wine of its time, putting California wine on the map and in as a contender in the wine world.

In Opus One's first release, the 1979 and 1980 vintage, released in 1984, received high marks as America's first ultra-premier wine (comparable to France's Grand Cru).

Decades after the birth of Opus One, there is still just one winemaking goal: to produce extraordinary wine.  The grapes are hand-picked, hand sorted, and handled with care during the winemaking process.  Nothing will compromise the integrity of the wine.

 

Wine Spectator - 92 pts
"Graceful and elegant, very understated and delicate, with floral, spice, mint, bay leaf, currant, cedar and tobacco notes that are complex and vibrant. Full-bodied, gaining on the finish, then firming and drying. Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc and Malbec. Drink now through 2021. 16,500 cases made." –JL

Aging Potential:	10-15 Years
Appellation:	Napa, California
Barrel Type:	French Oak
Body:	Full
Color:	Burgundy
Flavor Pairing:	Herb Roast, Barbecue
Food Pairing:	Steak, Lamb, Duck
On the Nose:	Rose, Currant, Black Cherry
On the Palate:	Tannins, Dark Chocolate, Cloves
Serving Recommendation:	Use a Decanter, Room Temperature, Let it Breathe
Texture:	Smooth, Silky, Acidic
Varietal:	Petit Verdot, Merlot, Malbec, Cabernet Sauvignon, Cabernet Franc