2010 was the first of two unusually cool California vintages. The spring was cool with some minor frosts and a few spring showers. By June, temperatures normalized, greatly helping bloom and set. Both July and August were unusually cool, which contributed to extraordinary phenolic and color maturity. Slightly above average temperatures in September and the first half of October brought the crop to ideal maturity. We began harvest on September 25th, three weeks later than normal, and ended on October 26th.
Our 2010 Napa Valley Cabernet Sauvignon, selected from vineyards throughout the appellation, is 84% Cabernet Sauvignon, 13% Merlot, 2% Petit Verdot and 1% Cabernet Franc. We blended the vineyard lots in early 2010 and transferred the wine to 100% new American oak barrels for aging. Blending prior to barreling allows us to achieve a balance of the wine’s primary elements, such as fruit and tannin, before they are influenced by oak. The wine was then aged in barrel for approximately 24 months and another 20 months in bottle to harmonize its components before release.
“It's easy to see why Silver Oak remains so popular with the restaurant crowd. It's made in a more restrained style than many other Napa Cabs. There’s plenty of berry and currant fruit as well as oak, but it’s accompanied by tobacco and herbs that give the wine an earthiness. What the wine lacks in dazzle it more than makes up for in elegance and subtlety. Should develop well for at least a decade.” Steve Heimoff – Wine & Spirits Magazine