Latest news with #OpusOne
Forbes
a day ago
- Entertainment
- Forbes
Inside Opus One, Where Chef-Driven Pairings Meet Iconic Napa Wine
Opus One Winery has always carried a certain gravity in Napa Valley. The estate's Bordeaux-style blend put Oakville on the map as a global benchmark, and decades later its reputation still draws collectors and first-time visitors alike. From the start, it was a collaboration between France and California, born in 1978 from the vision of Baron Philippe de Rothschild and Robert Mondavi. That balance between Old World and New still defines the estate today, not only in the cellar but now in the kitchen. Chef Sean Koenig, who cut his teeth at The French Laundry and Atelier Crenn before joining Opus One, approaches pairing not as ornamentation but as dialogue. His job is not to compete with the wine. It is to reveal something in it you might not otherwise notice. 'Our philosophy as a culinary team is to celebrate the distinct qualities of our wine in restrained yet unexpected ways,' Koenig says. 'Pairing food with wine leads to an added dimension not just to the wine but to the overall experience for our guests. Taking a dish and creating harmony with a glass of Opus One creates a memorable framework for highlighting and accentuating our wine.' Seasonality shapes that framework. Koenig avoids the cliché of steak alongside cabernet. Instead, he draws from the estate's two gardens, which provide vegetables, herbs, fruits, and edible flowers while also creating biodiversity and supporting pollinators. 'We pride ourselves on going beyond more classic boundaries of 'meat and potatoes' style pairings,' he says, 'and encouraging our guests to try unique and sometimes unexpected ingredients paired with our wines to encourage questions, discussion, and curiosity.' One dish he points to often is pâté en croûte. 'It is a very classic French dish rooted in tradition and techniques passed on through multiple generations and one we honor past traditions but through the lens of contemporary Northern California cuisine,' Koenig says. The winery's version layers in quail from Devil's Gulch, chicken from Fogline in Pescadero, and pork raised by Future Farmers of America participants at the Napa County Fair. The result is a French classic reframed through California terroir, echoing the Franco-American partnership that birthed Opus One itself. Each vintage demands its own approach. Some years call for harmonizing, others for contrast. 'Our process of pairing different vintages is quite intuitive,' Koenig explains. 'We taste the wines and select specific aspects of that particular wine we either want to highlight and enhance, to harmonize a unique flavor profile between the food and the wine, or to encourage our guests to think differently about how food can pair with wine in general.' That philosophy runs through the estate's offerings for visitors. The Estate Tasting at $125 is a focused introduction that moves from a rocky outcrop garden to a sleek tasting room, pouring two vintages of Opus One alongside Overture before finishing on the rooftop terrace with sweeping views of Oakville. The Opus One Experience at $200 brings guests into the Partners' Room, a private, art-filled space overlooking vineyard rows, where an Estate Ambassador leads a guided tasting of current and library vintages paired with small seasonal bites. For those seeking full immersion, the Art of the Table at $650 is offered only on select days. It is a two-and-a-half-hour, four-course lunch crafted by Koenig and his team, staged with the precision of fine dining but the intimacy of a salon dinner, a chance to see how the kitchen and cellar move in lockstep. Opus One Winery's commitment extends beyond wine and food. The estate is Napa Green-certified for both its vineyards and winery, with sustainability practices embedded into daily operations. The same care that shapes the wines and the gardens also drives broader goals of stewardship, tying luxury to responsibility in a way that feels distinctly Napa Valley today. Luxury in Napa can be loud. Opus One's version is quieter, built on restraint. The wines still set the tone, but the food now carries the conversation further, proving that a glass and a plate, when tuned to each other, can still feel like the rarest kind of art.
Forbes
2 days ago
- Entertainment
- Forbes
Inside Opus One: Chef-Driven Pairings Meet Napa's Most Iconic Wine
Opus One Winery has always carried a certain gravity in Napa Valley. The estate's Bordeaux-style blend put Oakville on the map as a global benchmark, and decades later its reputation still draws collectors and first-time visitors alike. From the start, it was a collaboration between France and California, born in 1978 from the vision of Baron Philippe de Rothschild and Robert Mondavi. That balance between Old World and New still defines the estate today, not only in the cellar but now in the kitchen. Chef Sean Koenig, who cut his teeth at The French Laundry and Atelier Crenn before joining Opus One, approaches pairing not as ornamentation but as dialogue. His job is not to compete with the wine. It is to reveal something in it you might not otherwise notice. 'Our philosophy as a culinary team is to celebrate the distinct qualities of our wine in restrained yet unexpected ways,' Koenig says. 'Pairing food with wine leads to an added dimension not just to the wine but to the overall experience for our guests. Taking a dish and creating harmony with a glass of Opus One creates a memorable framework for highlighting and accentuating our wine.' Seasonality shapes that framework. Koenig avoids the cliché of steak alongside cabernet. Instead, he draws from the estate's two gardens, which provide vegetables, herbs, fruits, and edible flowers while also creating biodiversity and supporting pollinators. 'We pride ourselves on going beyond more classic boundaries of 'meat and potatoes' style pairings,' he says, 'and encouraging our guests to try unique and sometimes unexpected ingredients paired with our wines to encourage questions, discussion, and curiosity.' One dish he points to often is pâté en croûte. 'It is a very classic French dish rooted in tradition and techniques passed on through multiple generations and one we honor past traditions but through the lens of contemporary Northern California cuisine,' Koenig says. The winery's version layers in quail from Devil's Gulch, chicken from Fogline in Pescadero, and pork raised by Future Farmers of America participants at the Napa County Fair. The result is a French classic reframed through California terroir, echoing the Franco-American partnership that birthed Opus One itself. Each vintage demands its own approach. Some years call for harmonizing, others for contrast. 'Our process of pairing different vintages is quite intuitive,' Koenig explains. 'We taste the wines and select specific aspects of that particular wine we either want to highlight and enhance, to harmonize a unique flavor profile between the food and the wine, or to encourage our guests to think differently about how food can pair with wine in general.' That philosophy runs through the estate's offerings for visitors. The Estate Tasting at $125 is a focused introduction that moves from a rocky outcrop garden to a sleek tasting room, pouring two vintages of Opus One alongside Overture before finishing on the rooftop terrace with sweeping views of Oakville. The Opus One Experience at $200 brings guests into the Partners' Room, a private, art-filled space overlooking vineyard rows, where an Estate Ambassador leads a guided tasting of current and library vintages paired with small seasonal bites. For those seeking full immersion, the Art of the Table at $650 is offered only on select days. It is a two-and-a-half-hour, four-course lunch crafted by Koenig and his team, staged with the precision of fine dining but the intimacy of a salon dinner, a chance to see how the kitchen and cellar move in lockstep. Opus One Winery's commitment extends beyond wine and food. The estate is Napa Green-certified for both its vineyards and winery, with sustainability practices embedded into daily operations. The same care that shapes the wines and the gardens also drives broader goals of stewardship, tying luxury to responsibility in a way that feels distinctly Napa Valley today. Luxury in Napa can be loud. Opus One's version is quieter, built on restraint. The wines still set the tone, but the food now carries the conversation further, proving that a glass and a plate, when tuned to each other, can still feel like the rarest kind of art.
Hamilton Spectator
29-07-2025
- Business
- Hamilton Spectator
Opus One Gold Obtains 1.98 g/t Gold Over 11.9 m From Hole NO-25-21, at 400 Vertical Meters on Its Zone 1 Gold Discovery, Noyell Project
NOT FOR DISTRIBUTION TO U.S NEWSWIRE SERVICES OR FOR DISSEMINATION IN THE UNITED STATES MONTREAL, July 29, 2025 (GLOBE NEWSWIRE) — Opus One Gold Corp (TSX-V: OOR) (the 'Company' or 'Opus One') is pleased to announce that drill hole NO-25-21 from the winter drilling program on its 100% owned Noyell project near the town of Matagami, Abitibi, Québec, Canada, returned 1.98 g/t Au over 11.9 m from 474.8 to 486.7 m. The mineralized interval represents a true width of approximately 10.6 m within the Zone 1 structure. Hole NO-25-21 was drilled at an intermediate depth of 400 m in the eastern portion of Zone 1. This wide interval confirms the steep eastern plunge on Zone 1 which culminates with the excellent results obtained in hole NO-25-13, one of the deepest holes of the campaign so far (released in June). This hole was initially planned to intersect Zone 1 approximately 50 m deeper than it did but, strong deviation flattened the trajectory of the hole in an unusual fashion and the depth target was not attained. Nevertheless, this hole confirms the continuity of the mineralization in a key area of Zone 1. Both holes NO-25-20 and NO-25-22 explored the eastern extension of Zone 1 at depths of 300 and 500 m. Both holes intersected Zone 1 but returned only marginal results. These results were the last ones from the winter drilling program of 2025 on Noyell. 2025 Drill hole location and parameters are as follows: 2025 WINTER FINAL DRILLING RESULTS Louis Morin, Opus One CEO commented: ' All results of the 2025 winter drilling program on Noyell have now been released. The program has been a real success and a game changer for Opus One. We have discovered a significant area of strong gold mineralization near surface and we have demonstrated that the mineralization extends from surface, below 20 m of overburden, down to at least 500 m vertical. In the weeks to come, we will finalize our review of the results and propose a new interpretation for Zone 1.' Sample preparation, analysis and QAQC program All core recovered is NQ size. All samples are described, labelled, cut (diamond saw) and bagged at Technominex' facilities in Rouyn-Noranda. Samples are then shipped to AGAT certified Laboratory in Val-d'Or for preparation. Sample pulps are then shipped to various AGAT laboratories in Canada for analysis. Samples are assayed for gold using by Fire Assay (50g), with ICP-OES Finish. All samples equal or above 10 g/t Au are submitted to ore grade gravimetric finish. Opus One's QAQC program consists of one control sample inserted, at Technominex' facility, after 9 regular samples. Control samples consist of a certified blank and various gold grades certified material. OPUS ONE Resources Inc. Opus One Resources Inc. is a mining exploration company focused on discovering high quality gold and base metals deposits within strategically located properties in proven mining camps, close to existing mines in the Abitibi Greenstone Belt, north-western Quebec and north-eastern Ontario - one of the most prolific gold mining areas in the world. Opus One holds assets in the Val-d'Or and Matagami mineral districts. An independent qualified person, Pierre O'Dowd has verified and approved the data disclosed, including sampling, analytical, and test data underlying the information or opinions contained in the written disclosure as required by section 3.1 and 3.2 of NI43-101. Forward-Looking Statements This news release contains statements that may constitute 'forward-looking information' within the meaning of applicable Canadian securities legislation. Forward-looking information may include, among others, statements regarding the future plans, costs, objectives or performance of Opus One, or the assumptions underlying any of the foregoing. In this news release, words such as 'may', 'would', 'could', 'will', 'likely', 'believe', 'expect', 'anticipate', 'intend', 'plan', 'estimate' and similar words and the negative form thereof are used to identify forward-looking statements. Forward-looking statements should not be read as guarantees of future performance or results, and will not necessarily be accurate indications of whether, or the times at or by which, such future performance will be achieved. No assurance can be given that any events anticipated by the forward-looking information will transpire or occur, including the anticipated exploration program on the project, the results of such exploration program, the development of the project and what benefits Opus One will derive from the project, the expected demand for lithium. Forward-looking information is based on information available at the time and/or management's good-faith belief with respect to future events and are subject to known or unknown risks, uncertainties, assumptions, and other unpredictable factors, many of which are beyond Opus One's control. These risks, uncertainties and assumptions include, but are not limited to, those described under 'Financial Instruments' and 'Risk and Uncertainties in Opus One's Annual Report for the fiscal year ended August 31 st , 2024, a copy of which is available on SEDAR at and could cause actual events or results to differ materially from those projected in any forward-looking statements. Opus One does not intend, nor does Opus One undertake any obligation, to update or revise any forward-looking information contained in this news release to reflect subsequent information, events or circumstances or otherwise, except if required by applicable laws. Neither the TSX Venture Exchange nor its Regulation Services Provider (as that term is defined in the policies of the TSX Venture Exchange) accepts responsibility for the adequacy or accuracy of the release. For more information, please contact: Louis Morin Chief Executive Officer & Director Tel.: (514) 591-3988 Michael W. Kinley, CPA, CA President, Chief Financial Officer & Director Tel: (902) 402-0388 info@ Visit Opus One's website: Photos accompanying this announcement are available at:
Yahoo
16-07-2025
- Business
- Yahoo
Details on meeting between Luka Doncic and Rob Pelinka in May
Just four days after the Los Angeles Lakers were knocked out of the NBA playoffs by the Minnesota Timberwolves, Luka Doncic, their new generational superstar, and Lara Beth Seager, his manager, met with Lakers general manager Rob Pelinka and coach JJ Redick at an upscale restaurant in West Hollywood, Calif. Ever since the Lakers landed Doncic in a seismic trade on Feb. 1, it has been clear that their aim has been to build a championship team around and for him. That meant LeBron James was no longer their most important player or biggest concern. Advertisement An ESPN article by Ramona Shelburne and Brian Windhorst outlined what was discussed between everyone at that meeting. "The purpose of the meeting was as clear as their choice of door: Doncic is the face of the franchise now, and the Lakers wanted him -- and everyone else -- to know it. "Over a bottle of Opus One, Pelinka and Redick explained not only their strategy in building the team around Doncic's skill set, sources told ESPN, but also the complexities of the NBA's new collective bargaining agreement and how they planned to navigate them. "That exquisite bottle of wine might have helped Doncic digest Pelinka's explanation of arcane topics such as the second apron, the value of preserving salary cap space to help acquire an age-appropriate star alongside of him and what remained of the Lakers' draft assets. Pelinka had made it a working dinner, toting in a thick binder. "That binder, with those offseason Lakers plans and longer-range strategies and dreams, used to be presented to James at meetings like these. On the agenda, the concepts of chasing players the team eventually landed -- such as Anthony Davis and Russell Westbrook -- and those they ultimately didn't. "Pelinka has talked often to Doncic and Seager in the 3½ months since he acquired the young star from the Dallas Mavericks in one of the most shocking trades in NBA history." Almost immediately after landing Doncic, the Lakers went to work looking to build a winning roster. They agreed to send Dalton Knecht, Cam Reddish and draft compensation to the Charlotte Hornets for Mark Williams, a young and promising center. But the oft-injured Williams failed his physical, and there went that attempt to address the team's gaping hole at the 5 spot. Last week, L.A. appeared to plug that hole by signing Denadre Ayton in free agency. They still have some work to do in order to become a championship contender, but since Doncic is 26 years of age, they can have a relaxed sense of urgency. This article originally appeared on LeBron Wire: Details on meeting between Luka Doncic and Rob Pelinka in May
USA Today
12-07-2025
- Business
- USA Today
Details on meeting between Luka Doncic and Rob Pelinka in May
Just four days after the Los Angeles Lakers were knocked out of the NBA playoffs by the Minnesota Timberwolves, Luka Doncic, their new generational superstar, and Lara Beth Seager, his manager, met with Lakers general manager Rob Pelinka and coach JJ Redick at an upscale restaurant in West Hollywood, Calif. Ever since the Lakers landed Doncic in a seismic trade on Feb. 1, it has been clear that their aim has been to build a championship team around and for him. That meant LeBron James was no longer their most important player or biggest concern. An ESPN article by Ramona Shelburne and Brian Windhorst outlined what was discussed between everyone at that meeting. "The purpose of the meeting was as clear as their choice of door: Doncic is the face of the franchise now, and the Lakers wanted him -- and everyone else -- to know it. "Over a bottle of Opus One, Pelinka and Redick explained not only their strategy in building the team around Doncic's skill set, sources told ESPN, but also the complexities of the NBA's new collective bargaining agreement and how they planned to navigate them. "That exquisite bottle of wine might have helped Doncic digest Pelinka's explanation of arcane topics such as the second apron, the value of preserving salary cap space to help acquire an age-appropriate star alongside of him and what remained of the Lakers' draft assets. Pelinka had made it a working dinner, toting in a thick binder. "That binder, with those offseason Lakers plans and longer-range strategies and dreams, used to be presented to James at meetings like these. On the agenda, the concepts of chasing players the team eventually landed -- such as Anthony Davis and Russell Westbrook -- and those they ultimately didn't. "Pelinka has talked often to Doncic and Seager in the 3½ months since he acquired the young star from the Dallas Mavericks in one of the most shocking trades in NBA history." Almost immediately after landing Doncic, the Lakers went to work looking to build a winning roster. They agreed to send Dalton Knecht, Cam Reddish and draft compensation to the Charlotte Hornets for Mark Williams, a young and promising center. But the oft-injured Williams failed his physical, and there went that attempt to address the team's gaping hole at the 5 spot. Last week, L.A. appeared to plug that hole by signing Denadre Ayton in free agency. They still have some work to do in order to become a championship contender, but since Doncic is 26 years of age, they can have a relaxed sense of urgency.
