Opus One Winery
An Introduction to Opus One Winery
Defined by colonnades on either side, a central courtyard introduces an architectural motif found throughout the building. The winery, like the wine, joins New World and Old World aesthetics. Modern materials – California redwood and stainless steel – are juxtaposed against cream-colored Texas limestone. The quiet profile of Opus One blends with the natural surroundings – the vineyards and rolling hills of the Napa Valley. And just as it honors the land, it honors the light. In the Salon, the winery’s most formal space, eighteenth-century Italian opera chairs face contemporary chenille sofas and suede seating. Brightly-glazed, modern ceramics line a fifteenth-century limestone mantel. A room furnished with seeming contradictions, the Salon is a deft merging of Old and New World sensibilities. As elsewhere in Opus One, hand-plastered walls and ceilings are finished with a gesso of pale yet luminous yellow. The Eastern perspective that an object and the space around it are of equal importance is reflected in the balustrade of the spiral stairway. The balusters are “cast” in negative space. Similarly, the winery itself is integrated into the land around it. The building’s architect, Scott Johnson, refers to Opus One as being “introverted, like a jewel box.” Its hemispheric form nestles in the earth and is surrounded by a grassy berm. The Rotunda, with its glazed yellow interior, has an inviting, comfortable ambiance. At its center, softly dappled light pours through a pyramidal skylight, illuminating the spiral stairway that leads down to the Gallery — the main entry to the cellar level of Opus One. The stairwell, like the upper level of the winery, has a formal feeling, even though contemporary, light and understated. One element of style that helps create this elegant mood is the use of mirror images – a device consistently used in classical European architecture. The descent from the naturally lit Rotunda to the dimly lit subterranean level is dramatic – and purposeful. The wine is aged on the lower level in the cool of the winery’s cellars. At the foot of the bright stairwell, a faint scent of oak greets the senses for the first time. A lush orchid is in bloom on a round table at the center of the stairwell. Scentless orchids are placed throughout Opus One. These exquisite flowers complement the winery without interfering with the winemaking. On the lower level of Opus One, classic metal sconces focus parabolas of light against the stark walls of the Gallery. Just on the other side of those walls, the wine begins its second year of barrel aging in ideal cellar conditions. An allée leads out from the Gallery, and the architecture ushers guests toward the heart of the winery – the Opus One Tasting Room. Beyond its glass walls an entire vintage of Opus One rests in the Grand Chai, the cool, semi-circular cellar that lies directly under the sheltering earthen berm. One thousand barrels are arranged side by side in the Grand Chai, where the wine is nurtured and aged in new French oak during the first year of its life. Seen from its center, the Grand Chai appears to curve into infinity. The room is actually a semicircle, like the courtyard above it.
Located in the heart of Oakville, California.
- The winery, like the wine, joins New World and Old World aesthetics.
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In 1981 a single case of the joint venture wine sold for $24,000 at the first Napa Valley Wine Auction – the highest price ever paid for a California wine. In 1982 Robert Mondavi and Baron Philippe de Rothschild began label design. The partners agreed to choose a name of Latin origin for the joint venture, allowing for easy recognition in both English and French. Baron Philippe announced his choice, “Opus,” a musical expression denoting the first masterwork of a composer. Two days later he proposed an additional word: “Opus One”.
The 1979 and 1980 vintages were simultaneously unveiled in 1984 as Opus One’s first release. Opus One then became known as America’s first ultra-premium wine, establishing a category of wine priced by the bottle at $50 and above.
Following Lucien Sionneau’s retirement in 1985, Patrick Léon joined Château Mouton Rothschild as winemaker and Timothy Mondavi as co-winemaker of Opus One.
Three years later, Baron Philippe de Rothschild died in France at the age of 85; and Baroness Philippine de Rothschild took the reins of the family wine business. This same year Opus One exported a share of its 1985 vintage – and became the first ultra-premium California wine to be sold in France, the United Kingdom, Germany and Switzerland. International demand for the wine continued, and in 1999 Opus One celebrated its 20th anniversary by holding vertical tastings and gala dinners in Oakville, New York, Paris and London. In 2001 the release of its 20th vintage – the 1998 – was met with gala events in Tokyo and Hong Kong.
The winery’s board of directors appointed David Pearson CEO in 2004, the first person singly responsible for Opus One. Michael Silacci was thereafter named winemaker, the first to assume full responsibility for viticulture and winemaking.
Constellation Brands, Inc. purchased Robert Mondavi Corporation and assumed 50% ownership of Opus One in 2005. Baroness Philippine de Rothschild and then Constellation Brands President and COO Robert Sands announced the Opus One Accord between Baron Philippe de Rothschild, S.A. and Constellation Brands, Inc. Opus One assumed operating independence in three key areas: vineyard management, domestic and international sales, and administration.
In the 1980s, after her father’s death, Baroness Philippine de Rothschild left a stage career that included the Comédie Française and the Renault-Barrault Theatre Company, bringing her own exquisite style and creativity to the design, construction, and operation of Opus One.
Among great New World wine pioneers, Robert Mondavi is an international icon. Bringing a passion for excellence to everything he did, Robert Mondavi led a renaissance in California fine wine for over six decades. Among other accomplishments, he introduced temperature-controlled fermentation, French oak barrel aging, and high-density viticulture to a fledgling American wine industry. But life was not only wine for Robert Mondavi: he broadened the American cultural palate by marrying fine wine to food, music, and the arts. One of few Americans to have received the French medal of the Legion of Honor, Robert Mondavi showed extraordinary vision as co-founder of Opus One.
Practices & Techniques
Every cluster of Opus One grapes is hand-harvested, and just as much care is taken when transporting them from the vineyard to the winery. The integrity of the grapes is assured by placing the clusters in small picking boxes that hold no more than thirty-five pounds (sixteen kilograms).
The grapes are hand-sorted: any leaves or imperfect grapes are discarded. Only gravity is used to move the berries from the destemmer into the stainless steel fermenting tanks below. Stainless steel is the perfect material – it provides a cool and gentle beginning to the fermentation process.
Because Opus One makes only one wine, each tank can be dedicated to a single lot of grapes; each tank is used only once during harvest, so fermentation and maceration need never be rushed. The long, warm maceration in temperature-controlled tanks draws out myriad rich flavors and colors from the skins, seeds, and pulp. The tanks are raised so the free-run wine can flow into new French oak barrels; the remaining skins tumble easily into basket presses.
In another gentle, unhurried step, the skins, seeds, and pulp are pressed. Like the free-run wine, the pressed wine is put into barrels to be aged. To provide backbone to the wine, a portion of the press is often added to the final blend.
Once the wine is safely in barrel, the topping, racking, and fining processes begin. During the first year, Michael continually tastes from each French oak barrel, evaluating the effect of the wood on the wine.
Fining, which occurs after the final racking in tank, also illustrates the hand-crafted nature of Opus One. Carefully added in more turbid vintages, fresh egg whites attract the very small particles that would otherwise remain in suspension. Fining clarifies and polishes the wine.
After about a year and a half in barrel, the wine is bottled. Opus One receives an additional year and a half of bottle age before the wine is released— some three years after harvest.
Estate Vineyards / AVA
Great winemaking begins in the vineyard. At Opus One, traditional approaches are taken wherever they work best. And, when modern techniques benefit the winegrowing process, they are researched, evaluated and integrated into practice. For instance, the vines are planted five to six times more densely than is typical in California. At higher densities, the vines produce smaller berries with higher skin-to-juice ratios and more intense flavors and aromas.
Opus One’s first estate vineyard was acquired in 1981 when Robert Mondavi sold Q Block (35 acres/14.2 hectares), part of his famous To-Kalon Vineyard, to the newly-launched joint venture. Then in 1983, the River Parcel, a 50-acre (20.2-hectare) ranch in Oakville, was purchased as surrounding land for the joint venture winery east of Highway 29. The following year Opus One acquired the 49-acre (19.8-hectare) Ballestra Vineyard, adjacent to the River Parcel and extending south to the Oakville Cross Road.