It was made by Michael Salacci, Opus One’s winemaker since 2001. The ’03 was aged 100% in French oak barrels, following by 25 days of maceration. Palumbo said the ’03 consists of 91% Cabernet, whereas the two prior selections were 88% and 86%. The terrine was overall successful, though the squab loin in the middle of the terrine was chewy. To pair with the ’05, Pearson prepared a California squab terrine with herb salad and intensely flavored saba, a concentrated grape must that played well off of the tannin from the red wine. Both wines receive 18 months of bottle aging. Pearson said the impressive bowl would only last a few days at Whist.Īccording to Palumbo, the ’05 has “beautiful balance, roundness, a longer finish, with aromas of sandalwood, leather and cigar box.” The 2004 received 17 months of barrel aging, and the 2005 luxuriated for 18 months. Outside of Italy, it’s not often that you’ll see a bowl of black truffles. Pearson plated earthy winter truffle and quail egg ravioli with slightly bitter celery leaves before shaving on fresh black truffle. Palumbo described the 2004 as a “muscular wine that has great fleshiness, great fruit.” He said to expect to taste “toffee and chocolate.” I’m currently working to understand wines at that kind of micro-level, and couldn’t pick up those specific tasting notes, but the 2004 did pair well with our second course. 2004 Opus One is treated to 25 days of maceration, which extracts more color, structure and flavor. Palumbo said Opus One never uses less than 82% of Cabernet in any vintage. “It’s the care that makes Opus One special.” They also harvest grapes in small 45-pound boxes to reduce bruising, as opposed to most wineries, which use half-ton bins. He believes that what separates Opus One from other wineries is their “attention to detail.” They only cull 4 tons of grapes pre acre at harvest “so the best grapes get into the blend.” They practice double sorting on the triage table to remove dried fruit, twigs and bugs. Steve Palumbo reps Opus One for the Western U.S. We transitioned to the Bristol Room, green and white, for two wines and food from two different stations.
We received (clockwise from the top) silky Taylor Bay scallop crudo with tangerine zest and juice, olive oil and salad Berné (an aromatic herb) a single Kumamoto oyster dredged in buttermilk and semolina, topping market apple slaw, verjus blanc and chervil a Maine lobster claw set in sweet corn puree with petite market corn, caramelized shallot and corn shoots grilled tamarind-glazed octopus tentacles with shaved Shunkyo radish and mint and a square of brioche with uni, American caviar, preserved Meyer lemon, and a teetering cut of chive. To pair with Opus One’s sparkling wine, Pearson created a sampler platter of light, seafood-focused bites. We take it and bring it to the next level.” For the Opus One wine dinner, “The wines were taken in to deep consideration.” He also waited until the last possible moment to announce the menu, combing through market finds and tasting Opus One to build the best possible combinations. Pearson prefaced his first course by saying, “We’re driven by the seasons and the start of what we do. Our progressive meal began on the enclosed poolside patio. The adventurous chef and Opus One combined to produce a memorable dining experience. Not only was it a chance to taste wines from one of California’s most revered wineries, the dinner was also a great opportunity to get to know new Executive Chef Taite Pearson. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.On the last Wednesday of each month, Whist is hosting a different Napa Valley wine producer for their “Viceroy Wine Dinner Series.” I was invited to attend the initial wine dinner and instantly accepted. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file.
#2004 opus one software#
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