Justin Wong, JJ Buckley, July 2012

Medium violet core with a ruby rim. This Silver Oak release will definitely appeal to those who appreciate a bit more finesse. The nose exudes lovely aromas of fresh-cut herbs, black cherry, and cassis with a ripple of raspberry, bitter chocolate, spice, and an attractive underlying savoriness towards the end. The medium-to-full bodied palate glides with silky, if slightly grippy tannins, surrounded by a plush, sweet core of fruit. Finishes with a cool vein of acidity and a polished, licorice and cedar-tinged note. Drinking deliciously now, this has the structure to continue to evolve over the next decade.

94 points,

Wine & Spirits, December 2012

Like a savory claret pumped up on performance-enhancing California climate, this is nuanced and relatively austere for all its bold, plummy fruit. The supple richness of tannins lends it textural finesse, the quality of Silver Oak that may be most responsible for its legend. The alcohol is finely integrated so as to be imperceptible. Still youthfully floral, this will age with grace.

91 points,

Wine Enthusiast, December 2012

This lovely wine shows the soft tannins and herbaceousness you often find in Alexander Valley Cabernet Sauvignons. That dried herb taste accompanies blackberry and black currant fruit. It's classic Silver Oak, dry and elegant. Drink now-2016.

About Winery

Entrepreneur Raymond Twomey Duncan first visited the Napa Valley in the late 1960s. Taken by the area's rugged beauty, and the potential of its fledgling wine industry, he soon began purchasing orchards, pastures and vineyards throughout the Napa and Alexander Valleys.

Looking for an insider to advise him, Ray approached Justin Meyer in 1972, asking him to plant and manage his vineyards. Then a winemaker for the Christian Brothers, Justin agreed under one condition: In addition to growing grapes, he wanted to create a winery that would forever raise the standards of California wine. Silver Oak Cellars was born.

In 1972, Silver Oak's Alexander Valley vineyards produced the harvest that would become our first Cabernet Sauvignon. Seven years later, grapes were harvested for their first Napa Valley Cabernet Sauvignon, now produced as a blend of Cabernet Sauvignon and other Bordeaux varietals. From the beginning, these two wines have consistently represented the very best of their appellations, attracting a loyal following across the country and around the world.

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