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2011 Silver Oak - Cabernet Sauvignon Napa Valley

UNITED STATES / CALIFORNIA / NAPA
    • Variety
      Cabernet Sauvignon
    See all wines from Silver Oak
    See other vintages 1994 | 1995 | 2001 | 2003 | 2005 | 2008 | 2010 | 2013 |
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    SKU: 59100-2011-750-0
    • No professional reviews available
    • Self | Rating: 3

      Author: laeverco
    • Self | Rating: 94

      Pairs well with filet mignon. Smooth, many different tastes. I almost detected a hint of peppermint in addition to all the other tasting notes about this wine.
      Author: SandyRandy88
    Silver Oak was founded in the early 1970s by Ray Duncan and Justin Meyer, a former winemaker with Christian Brothers. The founders' goal was to create exceptional Cabernet Sauvignon that would be distinguished by its elegance and finesse. In most years, the wines are made from 100% Cabernet Sauvignon grapes sourced from the Alexander and Napa Valleys. The developing wine is aged 30 months in American Oak barrels and then cellared about 15 months before release. Silver Oak aims to make a velvety style Cabernet that is drinkable upon release. In addition to the well-known Alexander and Napa Valley Cabernets, Silver Oak has also produced North Coast and Bonny's Vineyard Cabernets in select vintages. After 30 years of partnership between Ray and Justin, the Duncan family is currently the sole owner of the property.

    See other similar producers:Chateau Montelena,Krupp Brothers Estates,Duckhorn Wine Company

    California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

    Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the Haut-Médoc and Graves in Bordeaux, and Napa and Sonoma in California.

    The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.

    Old-World Cabernet Sauvignon is often blended with Merlot, which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this Bordeaux blend. These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. First-Growth producers such as Château Lafite-Rothschild, Château Latour, and Château Margaux consistently produce some of the highest-quality Cabernet Sauvignon-based blends.

    New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like Screaming Eagle, Hundred Acre, Schrader and Scarecrow.

    All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety. 

    Collector Data For This Wine

    • 94 bottles owned
    • 40 collectors
    • Average collector rating: 87
      (Out of 40 collectors)