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Last 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 ›
Last 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.
Daniel Baron 10/4/13Read more ›
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.
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.Read more ›
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 are excited to announce that harvest at Silver Oak is officially in full swing! We brought in our first Cabernet Sauvignon from a couple of the rocky blocks of our Soda Canyon Vineyard in Napa Valley on Friday, September 6th. A looming heat spell had us worried last week, but thankfully it ended up being a little less severe than advertised and our fruit made it in unscathed by scorching temperatures. Delivery of Cabernet Sauvignon, Merlot and the first of the Cabernet Franc continued to roll in throughout the end of last week from Napa, St. Helena and Atlas Peak vineyards.Read more ›
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