L'Aventure Optimus 2015 Front Label
L'Aventure Optimus 2015 Front LabelL'Aventure Optimus 2015 Front Bottle Shot

L'Aventure Optimus 2015

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750ML / 0% ABV
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Winemaker Notes

Optimus is a classically- styled wine that truly embodies oursaying: L’Aventure...where the Bordeaux meets the Rhône!

60% Syrah, 21% Cabernet Sauvignon, 19% Petit Verdot

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Bottled mid-March 2017 and a blend of 60% Syrah, 21% Cabernet Sauvignon and 19% Petit Verdot, the 2015 Optimus has a deep garnet-purple color and nose of crushed black currants, black cherries and black raspberries with hints of violets, dark chocolate, baking spices and black pepper. Full-bodied and with a lovely intensity of vibrant black fruit, it has an approachable frame of rounded tannins and lively acid, finishing long and spicy.
V 93
Vinous
Inky ruby. An exotically perfumed bouquet evokes spice-accented cherry and blueberry, while smoke and vanilla nuances add complexity. Sappy and expansive on the palate, offering sweet dark fruit flavors that show liqueur-like depth and a surprisingly light touch. Closes on a gently tannic note, displaying impressive clarity, repeating spiciness and strong cling.
JD 92
Jeb Dunnuck
The entry level cuvée is the 2015 Optimus and in 2015 it’s a blend of 60% Syrah, 21% Cabernet Sauvignon and 19% Petit Verdot. It’s a pretty, elegant version of this cuvée that reveals a deep ruby color, notes of black raspberries, blackberries, violets, and leafy herbs, medium to full-bodied richness and a seamless, silky texture. Drink it over the coming 5-7 years.
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L'Aventure

L'Aventure

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L'Aventure, California
L'Aventure Winery Image
L'Aventure was founded in 1998 by a French winemaker, Stephan Asseo. After Stephan graduated enology school in Burgundy, the Asseo family bought their first estate, Domaine de Courteillac, in the Bordeaux area in 1982. Later, the family purchased additional properties: Chateau Robin and Chateau Fleur-Cardinale in Saint-Emilion. Stephan raised these properties to a level of great quality, while managing some other well-established domaines such as Chateau Guillot-Clauzel in Pomerol and Chateau Corbin in St Emilion.

Stephan saw in the New World a unique opportunity to expand his experience, while gaining more freedom in viticulture and vinification. He began by looking all over California for land, including Napa/Sonoma and Santa Barbara counties, but it was the terroir and climate of Paso Robles that impressed him the most.

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Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.

Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

VIR8124_2015 Item# 260199

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