The 2006 Opus One is a sophisticated Bordeaux-style red blend, led by Cabernet Sauvignon, produced by Opus One Winery in Napa Valley. This vintage showcases a deep garnet color with aromas of cassis, blackberry, graphite, and subtle floral notes like violet, complemented by hints of sage, spice, and mocha from its French oak aging. On the palate, it offers a rich, concentrated core of dark fruit, framed by firm yet refined tannins, vibrant acidity, and a lingering, mineral-driven finish. The wine was aged for 18 months in new French oak barrels and an additional 17 months in bottle before release. The 2006 blend consists of 77% Cabernet Sauvignon, 12% Merlot, 5% Cabernet Franc, 4% Petit Verdot, and 2% Malbec, reflecting a slightly higher Merlot component than some later vintages, contributing to its roundness and approachability.
Food Pairings
The 2006 Opus One’s mature fruit, integrated tannins, and savoury undertones make it a versatile pairing wine:
- Red Meats: Grilled ribeye steak, roasted leg of lamb, or beef tenderloin with a red wine reduction.
- Game: Pheasant, venison, or wild boar with a juniper berry sauce.
- Rich Dishes: Mushroom risotto, braised oxtail, or a dark chocolate tart for a luxurious finish.
- Cheeses: Aged Comte, Pecorino Toscano, or a mild blue cheese like Stilton. Its balance allows it to complement both robust and nuanced flavors, with the acidity cutting through richer dishes.
Critics Reviews
- Robert Parker (The Wine Advocate): Rated the 2006 Opus One 94 points, describing it as “a beautifully knit wine with terrific acidity, a dense ruby/purple color, and a classic bouquet of cassis, graphite, and violets… It combines power and elegance, with a finish that lasts 40+ seconds.” He noted its potential for long-term aging.
- Wine Spectator: Gave it 92 points, praising its “firm, structured core of gravelly tannins, with concentrated blackberry, cassis, and spice flavors that finish with a long, lingering aftertaste of mineral and earth.”
- James Suckling: Later retrospectives have highlighted the 2006 as “elegant and balanced,” with scores in the low-to-mid 90s, emphasizing its harmonious fruit and structure even as it matures.
- General Consensus: Critics agree that the 2006 is a sleeper vintage—less heralded than blockbuster years like 2010 or 2013 but offering excellent quality, refinement, and value for an aged Opus One, with many noting it’s drinking well now while still evolving.
Drink Window
The 2006 Opus One is drinking beautifully now, having reached a stage where its tannins have softened, and its complex flavors—cassis, graphite, violets, and spice—have integrated harmoniously. Critics like Robert Parker and Wine Spectator noted its strong structure and acidity at release, suggesting it would evolve well over time. Given its development:
- Optimal Drinking: 2012–2028. It’s currently in a sweet spot (2025), offering a balance of mature fruit, tertiary notes (earth, leather), and lingering vibrancy.
- Peak Maturity: Likely between 2018–2025, though well-stored bottles remain fresh and could continue to please through 2028 or slightly beyond.
- Longevity: With impeccable storage (cool, dark, stable conditions), some bottles might hold until 2030, but the wine is approaching the tail end of its prime window, and further aging risks diminishing its fruit intensity.
As of now, it’s an excellent time to enjoy the 2006, especially if you prefer wines with some bottle age. If you have a bottle, decanting for 30–60 minutes can enhance its expression.
