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Silver Oak and Twomey October Harvest Update #3

POSTED 10/21/2013 11:11:09 PM COMMENTS

I'm happy to say that the weather has ceased to be an obsession now that all the fruit has been picked.

We have three more small tanks of Pinot Noir to press this week and then will be done at Twomey Healdsburg.  We have made all of the 2012 blends with the exception of the Bien Nacido Vineyard fruit from Santa Maria Valley, which will be finsihed next week.  This gives us the barrels we need to barrel down the 2013.  The crew is still busy, but the pace is calmer as they wrap up the vintage.

At our Napa Valley Winery in Oakville, we just pressed the last and biggest tank of Cabernet from this vintage.  This was left for our Growers Relation Manager, Nick Filice, to dig out, because, after all, grower relations is to thank (or to blame) depending on your mood. 

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Silver Oak and Twomey October Harvest Update #2

POSTED 10/14/2013 9:55:03 PM COMMENTS

Silver Oak and Twomey Winemaker, Daniel Baron in front of Silver Oak's Oakville WineryLast weekend was warm and the threat of rain evaporated as the week progressed.  Gradually, everything cooled to very pleasant Fall weather with mid-70’s highs and quite cool nights in the high 30’s.

We continued to press fruit at Twomey Healdsburg, but the pace has finally slowed and the crew can get a little rest.  We are in the midst of pulling the 2012 Pinots out of barrel so that we can barrel down the 2013’s.  The Pinot is handled differently than our other reds because it is much more changeable during aging.  For that reason, we barrel down separate lots and blend them after each one has had some time to age.  We also allow the malolactic fermentation to occur in barrel which we feel adds a little more mid-palate. Read more ›

Silver Oak and Twomey October Harvest Update

POSTED 10/7/2013 6:03:55 PM COMMENTS

Director of Winemaking for Silver Oak and Twomey, Daniel BaronLast week began with very light rain on Sunday and Monday and cool temperatures until a slight warming trend from Wednesday to Friday.  There were high winds on Thursday and Friday which dried things out nicely.  Although the conditions were not conducive to raising sugars (or in this case, desiccation, since sugar loading is over) ripening continued in the form of softening of skins and degradation of the pyrazines that cause a green pepper character.  It was quite remarkable to taste significant changes in less than 48 hours.  Our Berry Sensory techniques proved their value yet again.  There was a chance of more rain by the middle of this week, so last week felt like a good time to bring in the remainder of the fruit

Crushing was pretty quiet at the Twomey winery in Healdsburg last week, but the crew was still very busy pressing many of the Pinot tanks.  We also brought the 2012 wines out of barrel to provide used barrels for the 2013 wines.  As we made up the blends of 2012 Pinots, we were really impressed with the finesse and fruit expression of the wines.  This week we will bring in the last of our Pinot to complete harvest 

Oakville has wound down in terms of crushing.  We received our last two lots of Cabernet and completed harvest on Friday.  It was an active week of pressing as well.  So far, the harvest is presenting as an excellent vintage!

Finally, last week was a big week of crushing in Geyserville as we brought in fruit from our Red Tail Ranch as well as from vineyards around the Alexander Valley.  It was also a big week of pressing.  We should finish in Alexander Valley this week.

 Silver Oak C.E.O. David Duncan celebrates the end of Napa Harvest

Daniel Baron 10/4/13

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Winemaker's Journal: A Day In The Life

POSTED 9/30/2013 7:14:09 PM COMMENTS

Director of Winemaking Daniel Baron and Grower Relations Manager Nick Filice walk the vineyards to determine when to harvest.

Ever wondered what a day in the life of a winemaker would be like during harvest? Read below to find out what Harvest 2013 is like from Daniel Baron’s perspective.

Winemaker’s Journal
September 12, 2013

6:30 am: Wake up, have breakfast, read sports page.

7:40 am: Arrive at Soda Canyon Vineyard in southeast Napa Valley, meet with Dave Shein (our Napa Valley Vineyard Manager) and Nick Filice (our Grower Relations Manager) to look at grape maturities, tonnages and decide on where to taste that morning.

8:00 am: Begin walking vineyard: Block 26a has shredding skins, great berry flavor and soft tannins. It is ready for Friday or Saturday. 26 b, 25a (not ready – leathery skins, pyrazines) Block 5 (good progress from last tasting).

9:00 am: Leave Soda Canyon Vineyard and head west to Dry Creek Road to taste Petit Verdot with Nick. Skins beginning to shred, great color and varietal character – ready for Saturday. Nick makes call to arrange pick, I make call to arrange tanks.

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Silver Oak and Twomey September Harvest Update: September 24th

POSTED 9/24/2013 11:41:42 PM COMMENTS

Stormy weather threatened many of our Napa Vineyards We saw some cooler weather at the beginning of last week that allowed the vines to rehydrate the berries.  By Wednesday and Thursday temperatures had risen to the high eighties and low nineties and we saw real maturity with softened skins and luscious flavors in many vineyards.  The threat of rain increased as the week drew to a close and while a storm did hit over the weekend, it mainly just refreshed the berries and we saw no damage but we will now wait as the vines absorb the water and regain balance.

We pressed quite a few tanks at our Twomey Winery in Healdsburg to make room for the next wave of Pinot Noir.  Read more ›

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