From: Alexander Valley, CA
Varietal: 94.8% Cabernet Sauvignon, 4.2% Merlot and 1% Cabernet Franc
Critical Acclaim and Taste:
92 points Decanter
"Fragrant with sweet spice, vanilla and toast, plus blackcurrant, brambly blackberries, florals, resiny herbs and cedar unfolding in the glass. Full-bodied with a fine but firm tannin structure that speaks of longevity, the palate offers up pleasing tart cherry fruit spiced with anise. Silver Oak remains committed to its use of American oak barrels and owns its own cooperage to control the process and improve quality. LEED (Leadership in Energy and Environmental Design) Platinum certified and Living Building Challenge certified from the International Living Future Institute. (SS)" (8/2022)
Winery notes: "The 2018 Alexander Valley Cabernet is composed of 94.8% Cabernet Sauvignon, 4.2% Merlot and 1% Cabernet Franc. The final blend was aged for 24 months in American oak barrels from our cooperage. The 2018 Silver Oak Alexander Valley Cabernet Sauvignon has notes of cassis, caramel, juniper and pomegranate. Lifted and vibrant on the nose, this wine is fresh on the palate with a juicy, fruit-forward core. Its silky mouthfeel will provide drinking pleasure through 2044 given proper cellaring."
Pairing: Think of heavy umami flavors, and balanced salt and acid for a well paired meal. This can come from hearty proteins anchoring the plate, such as braised beef, lamb, fatty pork shoulder, or king salmon, but can also be delivered through mushrooms, lentils, or bean dishes that use caramelized flavors or soy. Just avoid anything spicy, bitter, or too sweet. This Tofu and Mushroom Jorim (Soy-Braised Tofu) by Kay Chun is an interesting vegetarian version of a typical beef dish, meat lovers may prepare with the classic protein.
About: From the Winemaker-Silver Oak began over a handshake between two friends with a bold vision: focus on one varietal, Cabernet Sauvignon, aged exclusively in American oak and worthy of cellaring for decades to come.
Ray Twomey Duncan, a Colorado entrepreneur who began investing in California vineyards in the late 1960s, and Justin Meyer, a Christian Brothers-trained winemaker, co-founded Silver Oak out of a Napa Valley dairy barn in 1972, producing only 1,000 cases of their inaugural vintage.
Originally called Duncan-Meyer, the winery’s first name didn’t sound right or look appealing on the label. Bonny suggested ‘Silver Oak’ based on the dairy barn’s location half way between Oakville and the Silverado Trail. They presented the name to Ray, who wasn’t keen on its sound at first.
It may seem obvious now, but Silver Oak was among the first wineries to see Cabernet Sauvignon as the future of the emerging Napa Valley growing region. Justin and Ray bet big on Cabernet and appellated the first Silver Oak Napa Valley bottling.
