Product Description

Join us for an unforgettable evening with Opus One Winemaker, Michael Silacci. The exquisite five-course menu from Upstairs 2 Executive Chef Maike Le paired with six wines by Upstairs 2 Sommelier Marilyn Snee is now available! You will NOT want to miss this event!

OPUS ONE: ONE WINE OF ABSOLUTE QUALITY
Opus One is the realized dream of two men: Baron Philippe de Rothschild of Chateau Mouton Rothschild in Bordeaux and Napa Valley vintner Robert Mondavi. Together, the founders set out to create a single wine dedicated to the pursuit of uncompromising quality. This singular mission shapes every vintage, today and for generations to come.

MENU

First Course
Smoked Salmon on Toast
Cucumber, Chive
~
Lobster Bisque Shot
Creme Fraiche, Caviar
Krug Grande Cuvee Brut

Second Course
Pan-roasted Monkfish
Corn & Bacon Chowder
Teeny Cilantro
2013 Chateau Mouton Rothschild Aile d’Argent Bordeaux Blanc

Third Course
Seared Duck Breast
Foie Gras, Brussels Sprouts
Cabernet Reduction
2001 Opus One

Fourth Course
Grilled New Zealand Lamb Chops
Wild Rice, Butternut Squash
Porcini Demi Glacé
2005 Opus One
2007 Opus One

Fifth Course
Payoyo Cheese
Cornichon, Pickled Red Onion
Ciabatta Crisps
2014 Opus One

Note: On Thursday, October 19, Upstairs 2 will only be open for this event!

ABOUT OPUS ONE AND WINEMAKER MICHAEL SILACCI

Opus One: An expression of time and place
The essence of time is expressed in Opus One by the character of each vintage. Place, often defined as terroir, represents the geography, the climate and the essential human element which is captured in the wine’s balance between power and finesse, structure and texture.
Explore Opus One Vintages

Built to honor their vision
Rising gracefully from the vineyards, Opus One stands in subtle celebration of the land and the open space that surrounds the estate. It remains an ongoing testament to the founders’ vision of a singular wine that transcends generations.

About Michael Silacci
Michael Silacci joined Opus One in March 2001 as director of viticulture and enology and became winemaker in January of 2004, taking on responsibility for all aspects of vineyard management and winemaking.

Prior to his appointment at Opus One, Mr. Silacci spent 6 years as winemaker at Stag’s Leap Wine Cellars, one year as winemaker at King Estate in Oregon, and 6 years at Beaulieu Vineyard. He also made wine in France and Chile. Mr. Silacci holds a master’s degree in viticulture from the University of California, Davis in addition to undergraduate degrees in enology from the University of California, Davis and the Institut d’Oenologie at the Université de Bordeaux.

Advancing a holistic vision of winegrowing as the ultimate expression of terroir, Mr. Silacci ensures that the connection between viticulture and winemaking at Opus One is seamless, reflecting the philosophy of founders Baron Philippe de Rothschild and Robert Mondavi. Guided by this philosophy, Mr. Silacci combines intuition and technical acumen with the dual perspective of viticulturist and winemaker. From tasting berries to careful sorting and extended aging in new French oak barrels, each stage of the winemaking process is afforded the same meticulous consideration and attention. After 18 months, the wine is bottled and held an additional 15 months until release on October 1st each year.