WTN: Pear pimples for hairy fishnuts!

Opus One 2004 Napa Valley Red Wine. About 78% Cabernet Sauvignon in the blend; 14.1% abv. This was a gift from a graduating student almost a decade ago (who, worried that it would seem too extravagent, assured me that he hadn't paid retail for it). Having no experience with this eminent label, I decided to err on the side of opening it too soon rather than too late, so we had it last night with a small leg of lamb with salsa verde. Grippy tannins on first opening, so it got an aggressive decant. Still very primary, with ripe berry, plum, and cassis fruit, a touch of meat juice, and a faint green streak; with time, the wine softens and opens up considerably. Still, the real pleasure in the wine, at this stage, is in the texture. There's not yet a great deal of complexity to the flavors, no push and pull between elements to give it dynamism, and very little in the aromatic profile to distinguish it from many other Napa Valley Cabernets (although that bloody note was unexpected and might be a sign of interesting developments to come). Still, there's a velvety richness and smoothness to it that is certainly appealing, and while it's certainly a bold wine it's not overblown or excessive along any dimension. If I had another bottle, I'd hold it until its 20th birthday.

Opus One 2004 Napa Valley Red Wine...a gift from a graduating student almost a decade ago (who, worried that it would seem too extravagent, assured me that he hadn't paid retail for it)...

Not bad.

Was this an undergrad or a PhD student?

Undergrad; I think this may have been, specifically, a gift given as thanks for writing a letter of recommendation for grad programs. (Usually I just get a card!) The fact that he got his Ph.D. before the wine matured speaks well of both of them, I guess. (Maybe I should have waited for him to get tenure. )

[Jenise]

You honed in on what's been so appealing about every Opus I've ever had. I'm not a buyer, and a visit to the winery could turn one off to the brand for life (attitude beyond belief), but I've had a few and the texture is always sensual regardless of vintage.

Sensual, rich, lush, velvety -- none of those are descriptors that ordinarily attract me, at least when it comes to wine. (Well, maybe "lush," but in a different sense. ) But I gotta say, the memory of that mouthfeel has stayed with me.

Maybe next I'll try something "hedonistic."

[Jenise]

Sensual, rich, lush, velvety -- none of those are descriptors that ordinarily attract me, at least when it comes to wine. (Well, maybe "lush," but in a different sense. ) But I gotta say, the memory of that mouthfeel has stayed with me.

Maybe next I'll try something "hedonistic."

Not my favorite things either. But sensual can stand independent of those other elements because it's not dependent on octane.