David is the President and CEO Silver Oak Cellars. An active member of the Young Presidents Organization, David has served as Chairman of the Board of Napa Valley Vintners (2015), Chairman of Auction Napa Valley (2014) and Chairman of the Board of the St. Helena Hospital Foundation. In addition to his duties at Silver Oak Cellars, David was instrumental in the development of the Duncan family’s brand, Twomey Cellars.
Tim is Executive Vice President of Silver Oak Cellars, as well as Managing Partner of Twomey, Silver Oak’s sister winery. His experience in the Duncan family’s wine business dates back to the 1980s when he worked as a sales manager for Silver Oak, and he has been instrumental in the marketing and sales efforts of both Silver Oak and Twomey. Tim served as Chairman of Premiere Napa Valley (2008), and has represented both wineries in numerous community organizations and charitable events.
Nate is responsible for managing Napa Valley and Alexander Valley wine production from grape to bottle and also serving as an ambassador for the brand. Having grown up in Napa Valley where Cabernet is king, Nate is happy to be working exclusively with the varietal he most often pulls out when he wants to really savor a meal or an evening.
As General Manager, Tony oversees all Silver Oak and Twomey facilities and has spent his career building “controlled” environments. He joined Silver Oak in 1992 when Ray Duncan and Justin Meyer purchased the Geyserville winery, which had gone bankrupt under its previous owners. As a carpenter, Tony had helped build that winery and started working in the cellar during the 1982 harvest. “I had to learn quickly about winemaking that first year,” he says. “But I loved it, and knew that’s what I wanted to do with my career.”
At Silver Oak Orsini’s focus is to create menus and recipes that “let the wine shine.” Describing his style as “soulful” Italian with big city “sex appeal,” Orsini draws from Italian, but also French and Spanish culinary traditions. “A meal should be a snapshot of a moment in time,” says Orsini. “It should reflect the weather, the time of day, what’s fresh at the market, and the mood of the guests attending.”