(From 2012 Vintage) Fresh aromas of bright red fruits and fresh bay leaf give way to subtler notes of black tea and white pepper. The wine’s round tannins and creamy texture envelop the familiar flavors of fresh cherries with a touch of dark chocolate. This polished and age-worthy wine simultaneously offers a satiny finish and a slight grip of tannin at the close.
The longest, coolest growing season recorded in a decade, 1994 started with a sunny and dry March and an early bud break. Summer was cooler than average, extending the growing season and the “hang time” of the grapes. The wines are long-lived and profound.
Dark ruby-red. Exotic, vibrant aromas of cherry, redcurrant, tobacco, mint, cigar ash and white pepper. Thick, supple and very concentrated; really uncanny creamy sweetness and texture in the middle palate. Intriguing note of sarsaparilla. Substantial but utterly suave tannins are thoroughly buffered by the wine extract. Shows some of the sauvage qualities of past vintages of this wine, but here the fresh red fruit flavors are even fresher and more concentrated than usual.
Wine Spectator(From 1995 Vintage)
Wine Spectator(From 1995 Vintage) "A shade more elegant and refined than the '94, yet sharing the delicious range of flavors, with bright black cherry, plum and floral notes. Turns smooth and polished.--Opus One vertical. Best from 2003 through 2014. 30,000 cases made."
Robert Parker(From 2000 Vintage)
Connoisseurs' Guide to California Wines(From 1998 Vintage) A very pleasant wine to be sure, this one wins the day with its ripe cherry and proper cassis aromas buttressed by pushy oak. A supple rounded entry leads to medium-depth, balanced, slightly tannin-toughened flavors, and, once again, oak accents fill out the small gaps in its young fruit. If rising above the vintage in both texture and continuity, and praiseworthy for those entirely significant accomplishments, it is nonetheless quite expensive for what it offers.
Robert Parker(From 1997 Vintage) Rating: 88/100 - As reviewed by The Wine Advocate in Issue 132