It was owner Ray Duncan and then summer manager Justin Meyer, who decided that Silver Oak would be about concentration and quality instead of breadth and quantity. Each wine is produced independently of the other, from start to finish. The Alexander Valley Cabernet, was first produced in 1972. Today, fruit comes from three vineyards in the Alexander Valley, to the 100% Cabernet Sauvignon planted to. The fruit from the Red Tail Vineyard, located in the southern Alexander Valley produces the acidic, and luminescent, elements of the wine, while it is from its neighbor, the Miraval Vineyard provides its backbone and stability. Cabernet Sauvignon from the Geyserville Summer Vineyard, to the northwest, adds spice to balance out the acidity from the Red Tail grapes.
Producing only two wines, the Napa Valley Cabernet Sauvignon and the Alexander Valley Cabernet Sauvignon, Silver Oak has long been a staple on steakhouse wine lists and among expense-account diners. These high-prestige, fashionable wines are medium-bodied and smooth, with exotic suggestions of bourbon, cocoa butter and chocolate from the American oak barrels in which they are aged for 30 months or longer. Though Silver Oak's wines were difficult to obtain, production of the Alexander Valley bottling, is now quite large.
Our 2014 Napa Valley Cabernet Sauvignon has an opaque crimson color with a purplish hue. The alluring nose draws you in with notes of cassis, black cherry, pipe tobacco, salted caramel, cocoa beans and fresh strawberry. This full-bodied wine enters with a depth of flavor and offers mouth-coating, velvety tannins and flavors of cream soda and red fruit. Black currant and vanilla notes crescendo through the palate to the lengthy finish. This wine is drinkable upon release, but given proper cellaring conditions can be enjoyed through 2040.