Focus on Silver Oak Winery

Fall skies over Silver Oak in Napa – Copyright@Lee Jorgensen

Please do not miss our 2-Part Offer of 750 ml bottles (including 1200 bottles of 2014 Alexander Valley) which is available here: https://dreamvintage.com/offers/. Magnums, Double Magnums and Jeroboams will follow in a couple of days!

Fruit for Silver Oak’s Cabernet Sauvignon is sourced from estate-owned vineyards in the Napa and Alexander Valleys, and from independent partner growers who have a contract with Silver Oak to grow grapes for them. The backbone of Silver Oak’s Napa Valley Cabernet Sauvignon comes from Silver Oak’s 113 acre Soda Canyon Ranch Vineyard in the Napa Valley where Silver Oak grows Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec grapes. Silver Oak also owns Jump Rock Vineyard, an 18-acre vineyard with rusty-red, rocky soils dedicated to Cabernet Sauvignon. In St. Helena, Silver Oak farms the small 8 acre Navone Vineyard. Its gravelly loam soils help to produce Cabernet Sauvignon and Petit Syrah. In Alexander Valley, all of Silver Oak’s vineyards are dedicated to growing Cabernet Sauvignon. In 1987, Silver Oak purchased an 80-acre vineyard they named Miraval, the cornerstone of Silver Oak’s Alexander Valley Cabernet Sauvignon. Miraval Vineyard sits at an elevation of 200–350 feet with clay and sandy loam soils. In the southern end of the valley, near the course of the Russian River, Silver Oak cultivates the 45 acre Red Tail Vineyard, which they purchased in 1988. It has clay and sandy loam soils at an elevation of 320–340 feet.[18] In 2012 Duncan bought the 113-acre former Sausal Winery. In 2018 Silver Oak acquired two more vineyards in the area: Big River and Crazy Creek.

Winemaking

Silver Oak Cabernet Sauvignon is aged for about 25 months exclusively in American oak barrels. Silver Oak’s Alexander Valley wines are aged in both new and once-used American oak barrels and spend an additional 14 months in bottle before release. Silver Oak’s Napa Valley Cabernet Sauvignon is aged in only new American oak barrels and spends about 20 months in bottle after barrel. In answer to the question of why Silver Oak insists upon aging their wines in American oak barrels, Meyer once said, “I’m happy with a cellar of about 65 degrees. Aging is speeded up by heat and slowed down by cold, but the only thing I do to modify my cellar is drink it faster… To my palate, American oak imparts less wood tannin than French oak. I like tannic wine about as much as I like tough steak.” The company formed a partnership with Missouri-based barrel producer A&K Cooperage in 2000 to have a steady supply of American oak barrels made to Silver Oak’s specifications. In 2015, Silver Oak acquired A&K, becoming the first winery in the United States to own an American cooperage. Silver Oak now has full control of its barrel production, and have officially called it “The Oak Cooperage”.

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