Magnums at $279.95!!
The 2015 Silver Oak Napa Valley Cabernet Sauvignon is very specifically composed of 81% Cabernet Sauvignon, 12.6% Merlot, 3.6% Cabernet Franc, 2.4% Petit Verdot, and a hardly mentionable .4% Malbec. The wine was blended in early 2016 and aged for 24 months in 85% new, and then 15% once-used American oak barrels from Silver Oak’s cooperage in Missouri. Early blending assures a balanced core and allows the components to achieve a seamless harmony during barrel aging. It was then aged for an additional 20 months in bottle before release.
The 2015 vintage was an economically challenging one for growers due to lower than normal crop size. It was also, however, a fantastic vintage for quality. Lower-than-average rainfall during winter ensured that 2015 would be the fourth vintage in a row to be impacted by the drought. Mild and dry conditions in early spring hastened budbreak throughout Napa Valley. Followed by a moderately cool spring, there were less-than-ideal conditions during flowering, which ultimately severely impacted yields. Temperatures soared in early summer. Heat spikes over 100 degrees were seen early in June and continued to appear through ripening and into October. Harvest for our Oakville winery began in early September with the final delivery arriving on October 1. Crushing operations went smoothly, and tank space was not a limiting factor for this vintage. Because of the hot dry season, smaller berry size yielded balanced but compact, complex and dense wines with excellent concentration of flavors.
“Our 2015 Napa Valley Cabernet Sauvignon has a deep, rich red color with a purple rim. A robust wine with an assertive and alluring attack, it has notes of strawberry, cigar and tea leaves with a touch of black pepper and clove. A mouthwatering mid-palate of raspberry is followed by an expressive and bright finish. With lush and silky tannins, this age worthy wine will show beautifully through 2038 given proper cellaring conditions.”
Let me remind you how Silver Oak has upped its game by modernizing all of its vineyard technology to include the installation of sensory monitors to track the ripeness and stress levels for each individual vine in the vineyard, and the hiring in 2012 of renowned Bordeaux enologist Jean-Claude Berrouet of Chateau Petrus fame as a wine making consultant.
“Seductive singed juniper, black tea and sassafras notes lead the way, with mulled blackberry, plum and black currant fruit following along. The fine-grained finish laces everything up with mouthwatering acidity and subtle grip. Drink now through 2031.” – 93 Points, Wine Spectator —J.M.