RAYMOND T. DUNCAN, of Colorado, bought land in both Napa and Alexander Valleys with the goal of planting vineyards. With no viticulture expertise of his own he partnered JUSTIN MEYER who wanted to create a winery that would forever raise the standards of California wine. The year was 1972, and Silver Oak Cellars began. Ray and Justin had a bold and unconventional vision for their winery. Rather than producing six or seven varietals, they would devote all their resources to producing a single wine – Cabernet Sauvignon. What’s more, their wine would be a new style of Cabernet Sauvignon, rich and complex, deliciously drinkable from the day it was released, yet worthy of cellaring for years to come. To achieve this end, they committed to an extensive aging program of approximately 25 months in American oak barrels, and 15–20 months of cellaring in bottle.
- Cherry Liqueur
- Dark Chocolate
- Roasting Meat
- Fine-Grained Tannins
Director of Winemaking for Silver Oak: Daniel Baron, previously worked for Chateau Petrus in Bordeaux France and Dominus Estate in Napa Valley. Daniel is appreciative of the role wine plays in daily life, as well as history and culture. “To me, creating wine is one of the ways people preserve civilization.”