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Four Seasons to uncork Opus One dinner
April 13, 2011 - Carla Tracy
I remember touring Opus One Winery in Oakville, Calif., back in the 1980s and I’ve had a jaded palate ever since. It’s hard to go back to lightweight pinot noirs after you’ve sipped this illustrious Bordeaux style blend based on Napa Valley cabernet sauvignon.
Today, it remains one of the most sought after and highly rated wines on the market. Now Maui wine lovers may get a rare taste.
Opus One Winemaker Michael Silacci and Four Seasons Resort Maui’s Executive Chef Roger Stettler will team to create an unforgettable dinner Friday, May 6 under the tropical stars on the resort’s oceanfront lawn in Wailea.
"The original founders of Opus One Winery were Robert Mondavi and Baron Phillippe de Rothschild. The men first met while in Hawaii and later launched the renowned vineyard so it is quite fitting that their select vintages come back to us to be enjoyed by guests at Four Seasons Resort Maui for this special occasion," says Thomas Steinhauer, the resort’s regional vice president and general manager.
According to Wikipedia, “the creation of this winery venture in 1980 was big news in the wine industry; de Rothschild's involvement added an air of respectability to the burgeoning Napa wine region. The first vintage, 1979 was released 1984 at the same time as the 1980 vintage.”
Silacci, the man responsible for all aspects of vineyard management and winemaking, has hand picked five Opus One vintages to pour including a 1981!
1981: One of the earliest harvests in Napa Valley history, producing a lean, elegant and quite long-lived wine;
1995: A vintage that is ideal in nearly every way; spicy and rich, the wine offers exquisite balance and a persistently long finish;
2001: Michael Silacci’s first vintage at Opus One, showing a supple creamy entry, followed by intense flavors of ripe black cherry, cassis and dark chocolate, and finishing with lingering black fruit and savory spice;
2005: A voluptuous garnet, this vintage offers concentrated aromas of blueberry, rose petals, white truffle, licorice and nutmeg;
2007: This vintage will be a special surprise and delight to round up the exceptional wines being presented.
The feast to go with it includes Hudson Valley Foie Gras, Aged Port Wine-Mole Syrup (1st Course); Maine Lobster and Scallop "Blanquette" (2nd Course); and Braised Oxtail, Sun Choke Mousse; Crackling Kurobuta Pork Belly, Acaii Berry Reduction (Main Course).
Dinner guests will finish the evening with an imaginative sampling of sweets and cheeses prepared by Four Seasons Maui's Executive Pastry Chef Rhonda Ashton.
The Opus One event cost is $350 per person. Space is limited. Reservations may be made by contacting firstname.lastname@example.org or by calling (808)-874-2201.
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