For nearly a decade, our educational materials have offered a window into life at Opus One—sharing both the ideas shaping the present moment and the passions that define our Estate.
Over the years, we have explored technical milestones such as redox trials and co‑inoculation, celebrated our curated art program, introduced the wildlife that shares our vineyards, and followed the evolution of our culinary journey. Each story has reflected a moment, a curiosity, a point in our ongoing journey. As these narratives have unfolded, so has our own clarity of purpose. With that evolution comes a renewed purity of focus. We are pleased to introduce our new Vintage Education Kit, beginning with the 2023 vintage. This marks a thoughtful shift in perspective. Rather than speaking from the present day, we now look back—intentionally and precisely—to the time in which the vintage was shaped. Though released in 2026, the 2023 Vintage Education Kit is devoted entirely to the people, places, and decisions that defined Opus One during the 2023 calendar year.
As you move through this interactive piece, you will discover the story of the 2023 release through the lens of viticulture, winemaking, stewardship, and art—each element captured as it existed at that moment in time. Together, these perspectives paint a holistic portrait of the people, decisions, and environment that shaped this vintage. Going forward, each Vintage Education Kit will remain anchored to its release year, highlighting the defining influences that quietly and collectively shaped the character of that vintage. In doing so, we invite you to experience Opus One with greater depth, intention, and focus—one vintage at a time. Scroll through the site or select a topic from the images below to explore the story of the 2023 vintage.
Growing Season
The 2023 season opened with early rains, highlighted by a substantial storm ahead of budbreak. In total, 917 mm of rainfall fueled this growing season. Vineyard growth followed Estate averages: budbreak on April 12th, bloom on May 30th, and veraison on August 11th. Summer remained cool and without notable heat events. Harvest began September 14th and concluded October 16th. Fruit was brought in at an even pace, preserving freshness and balance.
2023
Opus One
Opus One 2023 presents a complex profile with notes of red fruit, cherry blossom, and dried violet. Aromas of vanilla lend grace, while notes of graphite, forest floor, and tobacco portend structure. On the palate, the wine is balanced, framed by silky tannins. Elderberry and cassis unfold, accented by black pepper and chocolate-covered orange peel. The finish carries notes of red plum and sweet oak. A wine of harmony, Opus One 2023 balances structural seriousness with youthful brightness to provide superb aging.
Varieties
Cabernet Sauvignon 81%
Merlot 7%
Cabernet Franc 6%
Petit Verdot 5%
Malbec 1%
Skin Contact
22 days
Barrel Aging
19 months in French oak
2023
Overture
Overture 2023 presents aromas of blueberry, blackberry, and black currant, with notes of sweet cedar, fresh florals, and hints of caramel. Silky and approachable, the wine unfolds into a vibrant expression of juicy fruits on the palate—red cherry, raspberry, and pomegranate—accented by wild strawberry and red plum. Medium bodied with a finely textured mouthfeel and fresh acidity. Enjoyable now, the long, expressive finish suggests years of aging.
Varieties
Cabernet Sauvignon 91%
Merlot 4%
Petit Verdot 3.5%
Cabernet Franc 1%
Malbec 0.5%
Skin Contact
22 days
Barrel Aging
19 months in French oak
Every Opus One vintage becomes a lived memory, shaped by the season’s temperament, the character of the Estate, and the individual histories we bring to the craft of harvest.
Rather than a barrel of monkeys, [Michael] wanted an amphora full of Monkees.
2023 Field Notes
“2023 marks our first year using clay amphorae and our first year introducing Monkee to the zoo. I was excited to see how these new fermentation vessels interacted with our fruit and how the resulting wine would be influenced. It was an exciting explorational endeavor with some amphorae being filled with crushed and destemmed fruit while others were whole-cluster foot trod by some of our interns. I imagine it was with this curiosity and desire to maximize our learnings within the harvest that Michael Silacci asked to inoculate one of the amphorae with the newest yeast strain, still under exploration: Monkee. At this point, there were several Monkee candidates undergoing microfermentations, and none of them had DNA analysis—meaning I did not know if they were a commercial yeast or not. Even after saying as much to Michael, he smiled and playfully suggested I take my best guess; rather than a barrel of monkeys, he wanted an amphora full of Monkees. After evaluating the aromas and populations of the microfermentations, I chose the candidate with the most pleasant and fruity aromas, grew up the population, and sent the Monkees to do their best in the amphorae.
To my dismay, the fermentation began to smell quite unpleasant, and I suggested we send in a different yeast strain to rescue our struggling Monkees. True to his adventurous nature, Michael rejected the notion of abandoning the Monkees and instead quipped, “maybe it just needs some more Monkee friends.” More Monkee yeast were grown up and sent to help their friends, and, with a little patience (and likely some luck) the fermentation completed without issue and with pleasant aromas.
After harvest, I sent a sample of the Monkee yeast used in the amphorae, along with a few of the other Monkee candidates, for DNA analysis. I anxiously awaited the results and was delighted and relieved to learn that the only non-commercial yeast was the Monkee strain I selected for the amphorae fermentation!”
STEWARDSHIP, BOTH IN THE VINEYARD AND IN THE WINERY, BECAME THE THREAD THAT TIED THE ENTIRE SEASON TOGETHER.
2023 Field Notes
As a vintner, 2023 will always stand out as an exceptional vintage. It was a year defined by generous winter rainfall, a cooler and extended growing season, well-timed heat events, higher yields, and fruit of remarkable quality. But beyond the conditions in the vineyard, 2023 marked a personal milestone as my first year stepping into the role of Assistant Winemaker & Viticulturist at Opus One, and the kickstart of our regenerative farming and agroecology initiatives. Stewardship, both in the vineyard and in the winery, became the thread that tied the entire season together.
We initiated our first perennial cover crop trials, rethinking longstanding approaches to vineyard floor management and irrigation. We welcomed our inaugural flock of sheep for pre-budbreak grazing in To Kalon North, a small but meaningful step toward integrating livestock into our farming system. Across the estate, our agroecology efforts expanded with the establishment of Opus One’s first apiary and significant restoration work along the Napa River’s riparian corridor. Inside the winery, the spirit of innovation continued. The winemaking team embraced the arrival of our first amphorae, opening new avenues for expression and experimentation. Harvest 2023 also marked the second year of our multiyear carbon capture pilot, an effort that successfully captured over 900 kilograms of CO₂ and reinforced our commitment to pushing sustainability forward.
Regenerative farming
Regenerative farming on a large scale is a land management philosophy that challenges us to think about how all aspects of agriculture are interconnected. Regenerative farming prioritizes climate, natural ecosystems, and their interconnected relationships as well as human health and equity. The principle behind this system is meant to restore soil and ecosystem health, address inequity, and leave our land, water, and climate in better shape for future generations.
Benefits of sheep
Grazing is a holistic approach to vineyard floor management and represents a pinnacle practice within our regeneratively managed blocks, supporting soil health and long-term vineyard resilience.
Sheep fertilize and stimulate the soil microbiome.
Sheep grazing reduces the need for tractor passes and lowers fuel use.
Why bees?
Increasing biodiversity in a monoculture system aids in the reestablishment of a broken ecosystem.
Conventionally farmed monoculture systems (i.e., historic Napa Valley) result in less diversity, nutrient depletion without regeneration, systemic pesticide and herbicide use.
Their primary role is the pollination of native flora, fauna, and cover crop.
Cover crops aid in regulation of nitrogen, increase organic content, improve water holding capacity, and provide a wealth of additional benefits within the vineyard.
Restored diversity invites beneficial native insects back into the system.
Stewardship of land
2026
- Began partnership with North Bay Zero Waste Collective (NBZW) and introduced a system of recycling lab plastics and nitrile gloves into repurposed secondary plastic products with company Polycarbin.
- Began recycling all tasting-room glass bottles, shrink wrap, cardboard, and pallets with Conservation Corps.
- Began donating tasting room tin capsules to Teachers Resource Center, who sells back the collected tin to U.S. Manufacturers to produce new capsules.
- Launched a cork recycling program designed to maximize overall sustainability of our single use cork management practices.
2025
- Received positive Luxury certification.
- Upgraded to IWCA gold membership status.
- Launched riparian restoration project in To Kalon North, 170 native drought tolerant pollinator friendly plants donated by Xerces for riparian restoration.
- Replanted berms for biodiversity and water savings.
- Installed Meter.Me sensors on all winery water meters for automatic tracking of water usage.
- Installed 23 new bird boxes (barn owl, kestrel, songbird, kestrel/screech owl, bat house) around River Parcel and Ballestra in order to increase biodiversity and beneficial predator presence around the estate.
- Received RISE Leadership Award for Climate Action and Regenerative Agriculture from Napa Green.
- Expanded partnership with Agrology for additional trials to examine regenerative management impacts.
2024
- Continued regenerative work with Mimi Casteel.
- Expanded garden and orchard operations.
- Converted 40 hectares of estate vineyards to regenerative farming methods, including grazing, diversified permanent cover crop, no tillage, and compost/biochar applications.
- Began exploration of a new lightweight bottle mold.
- Obtained a rolafaca tractor implement, which allows cover crop to be rolled down instead of mowed. This creates a "blanket" of cover and keeps roots in the ground.
- X1-West becomes the first Opus One block to be managed regeneratively from inception.
2023
- In ongoing efforts toward regenerative farming, sheep are grazed in To Kalon North Block K-North.
- Feral bee trap is set to capture Opus One Queen Bee.
- Opus One applies to join the International Wineries for Climate Action.
- Cork composting continues, now working with Upper Valley Disposal.
- Facilities upgrade is completed to legacy switchgear along with panel and wire upgrades on equipment pad.
- Lights in the Opus One Grand Chai Barrel Room, Mezzanine, and cellar are upgraded to LED. Sand filtration system is replaced with bag filtration, resulting in significant water-saving benefits.
- Orchard and garden are established to enhance biodiversity, provide local food to the kitchen and reduce reliance on fossil fuel powered deliveries of produce.
- We begin working with Agrology allowing us to track soil vitality and regenerative impacts.
- We begin working with Mimi Casteel to form a regenerative farming transition plan for Opus One vineyards.
- Opus One becomes Silver Member of International Wineries for Climate Action (IWCA).
2022
- Opus One is the first to achieve Napa Green Vineyard Certification, making Opus One the first winery to achieve both Napa Green Vineyard AND Napa Green Winery Certification.
- Opus One launches its first carbon capture pilot program.
- X1-West Redevelopment Plan is approved by the Board to plant drought tolerant, deep-rooted rootstocks to source water during drought and to help evacuate water during wet conditions.
- Row orientation is True North plus 34˚ to protect grapes from direct sunlight at hottest times of day.
- Spacing is 1m (3.28ft) x 1.8m (5.9ft) with a head height of 29-inches, which allows more ergonomic positioning for the vineyard team.
- For the first time, every 750ml bottle of Opus One is shipped in an eco-friendly pulp shipper—even in the summer.
- Collaborating with Acorn to produce a non-Styrofoam magnum shipper that passes the FedEx ISTA-6 drop test without breakage.
- Collaborating with bag manufacturers to replace plastic bags and tissue paper used during shipping with a biodegradable option.
- Exploring sustainable solutions for paper collateral across all departments.
- Opus One applies to join International Wineries for Climate Action (IWCA).
2021
- Post-fruit set thinning and green harvest are combined to reduce the number of passes and to balance canopy and fruit.
- EV charging stations are installed on property for guest, employee, and ADA parking.
- Timers are installed for facility lights to conserve energy and maximize efficiency.
- Opus One receives an official California Organic Farming certification.
2020
- Opus One begins to recycle tin capsules with Lafitte Cork and Capsule, its Partner Supplier.
- Opus One works with Vericool to develop 6 and 12 pack summer wine shippers made from cornstarch and cardboard. A pulp tray capable of supporting an ice pack without breaking down from condensation is developed in concert with Acorn Paper and several other wineries.
2019
- This is the first vintage made exclusively from wild yeast isolated from the four Opus One estate vineyards.
- Resource Conservation District assists Opus One in the creation of a carbon farming plan for the vineyard, beginning with limiting cultivation.
- Glycol is replaced by water to cool and heat fermentation tanks.
- Shipping supplies are transitioned from a "float pack" expandable foam shipper to a "Black Foam" cap made from 100% post-industrial recycled materials and is level 4 recyclable.
2018
- Opus One becomes a certified Napa Green Winery by Napa County Department of Environmental Management and ABAG and certified under the Napa Green Certified Land Program.
- Opus One achieves Fish Friendly Farming certification.
- Opus One conducts first low smoke burn and creation of bio-char.
- Opus One transitions from Styrofoam shippers year-round to using eco-friendly pulp trays during cooler months that do not require an ice pack.
2015
- Vines are removed near the Napa River as part of a Napa River Restoration Project.
2012
- First wild yeast are selected to increase the expression of place and minimize the development of Brettanomyces.
2010
- Vineyards become organically farmed.
- Dwyer Creek Restoration Project begins.
2009
- Row orientation is optimized, using Magnetic North in newly planted vineyard blocks in To Kalon North to maximize light exposure and heat protection.
- Rainwater is collected from the Randy Zavala Vineyard Equipment Shop roof.
- Doak Creek Restoration Project begins.
2008
- Bird and owl boxes are installed.
- Cork recycling begins.
2006
- An 11-year biodynamic trial begins.
- The viticulture team begins composting prunings.
2005
- A precise drainage system is installed to fine-tune soil moisture levels for grapevines in the River Parcel vineyard.
2004
- High-density vineyards are planted to achieve excellent vine balance.
- A twenty-five-year replanting cycle is initiated with the express goal of enhancing all aspects of the Opus One viticulture practices.
- A double drip line is installed for young plants.
- During redevelopment, cover crops are planted for cattle feed.
- 95% of vines affected by eutypa in To Kalon South are retrained from Cordon to Guyot.
2003
- The Opus One vineyards are mapped; each vine is individually analyzed and assessed to determine productivity, health, and quality.
- After several years of trial studies, the practice of stress irrigation becomes an integral part of the vineyard program, allowing for fruit to ripen earlier during the crucial phenolic growth phase, resulting in fully ripened grapes with exceptional flavor and balance. An additional benefit of this practice is the development of drought-resistant vines.
- The practice of burning prunings is ended.
2001
- A shift in viticulture practices begins, including increasing the interval between irrigations and increasing the amount of water applied to support rooting depth and make vines self-sufficient, increase the expression of place, and use less water. This led to a 40% decrease in water usage along with better fruit flavor in synchrony with sugar concentration.
- Night harvesting is introduced at Opus One in order to pick the fruit at an optimal temperature, at the perfect balance of acids, sugars, and hydration.
- A policy is implemented of pushing solids, scooping solids, and then rinsing in place.
Artwork
