Let’s go back in time to really understand how far Silver Oak Cellars has come. In the early 1970’s, Justin Meyer and Ray Duncan decided to launch a winery dedicated exclusively to making Cabernet Sauvignon, a bold move. At this time, varietal wines had not yet become a reality in the United States. Most American wines were generic (Chablis, Burgundy and Vin Rose) or fortified wines (port, white port, tokay, muscatel). Serious table wines from California were not yet a reality. The French owned the market (Bordeaux, Burgundy, Beaujolais, etc.) So who are these renegades to create a winery dedicated exclusively to Cabernet Sauvignon? They were pioneers!
What came first? The label or the water tower?
Consumers recognize the iconic water tower on the Silver Oak label – and possibly from visiting the winery, as one sits above both tasting rooms in Alexander Valley and Napa. But alas, the label was not inspired by the water tower, in fact, it was inspired by original co-founder Bonny Meyer, who photographed upwards of 30 Napa Valley water towers. Meyer finally commissioned John Farrell, a young local artist, to create the Silver Oak label with the water tower image. The physical tower was built afterwards.
Today, the marketplace can’t get enough of Silver Oak. Huge crowds descend each year on the little town of Oakville on the winery’s well-orchestrated release day. Under the direction of winemaker Daniel Baron, Silver Oak Cabernet Sauvignon continues to improve remains one of Napa Valley’s most sought-after wines.
The 2010 Silver Oak Alexander Valley Cabernet serves up plenty of ripe fruit flavors, with an accent of savory herbs and a shading of sweet oak. Delicious now, especially with a highly marbled grilled rib eye of beef, this wine will enjoy development in the cellar for another 10-15 years. The winery’s chef Dominic Orsini recommends flank steak and salsa verde. Doesn’t that sound good? I am sure glad we have progressed since the 1970’s - Silver Oak Cabernet Sauvignon is a time-tested treat!
Stand back, a new, ultra-premium Merlot and Sauvignon Blanc producer has entered the arena. Jenny Wagner, of the famous Wagner Family of Wines- Caymus Vineyards, Mer Soleil, Conundrum, Belle Glos and Emmolo, put her stake into the ground. Taking her mother’s (Cheryl) vision and drawing from her father’s (Chuck) winemaking acumen, she is producing World Class wines! Learn more from our storyboard below.
Let’s take a trip to Rioja. The three hour drive from Madrid to Haro, the westernmost city in the district, is well worth the trip. This area is a natural for fine dining: known for lettuces, peppers, onions, artichokes, asparagus, beans, peas, goat, beef and sausage making. Then there is the wine.
The magnificent and internationally acclaimed Rioja longs to be poured into a glass. Rioja is available in white (Blanco), rosé (Rosado) and of course red (Tinto). The white, made from Viura, and rosé, crafted from Garnacha, are fine wines, but I choose to spend most of my money on the Crianza.
Why is Rioja so cool? The wine is incredibly versatile and food-friendly. Plentiful in the marketplace, Rioja is ready to be paired with any cuisine, from classic American fried chicken to Sichuan chicken. Rioja has what it takes to make the experience memorable so feel free to experiment. The notion that “one must serve Spanish food with Rioja” is as old a tale as red wine with meat and white wine with fish. Go on and draw from the garden, search the pantry and grab the butcher’s or fish monger’s choice of the day before you crack open a bottle of Rioja.
My personal pick is the 2010 Cune Crianza. This wine is fresh, fruity and substantial. Some tannins for firmness on the palate, yet nice and rounded in the finish; perfect for a buffet while relaxing in the backyard with family and friends. In the end, one does not have to visit Northern Spain to enjoy the Rioja experience.
Once upon a time, there was this lonely grape called Petite Sirah. Upon discovery, farmers and winemakers loved this grape so much that they nicknamed it “petet serre” and said it very fast with a grin. The real name of the varietal is Durif (named after a French scientist who crossed Syrah and Peloursin at the end of the nineteenth century). For years, this varietal sat lonesomely on the shelves gathering dust. Customers breezed by it, reaching for Cabernet Sauvignon, Pinot Noir, Zinfandel and other more famous varietals. It is my intention to bring this varietal to the fore.
Not as ferocious as most Zinfandel, less stately than many Cabernet and much more robust than elegant Pinot Noir, Petite Sirah has found its home among people who simply enjoy wine and food without pretense. I often call upon it for parties and when the gang comes by on the weekend for outdoor grilling and potluck meals. In today’s lesson, I have chosen three Petite Sirah for your enjoyment.
The 2012 The Crusher shows a shading of wood and plenty of pleasing grapiness. Coats the palate well and invites a plate of polish sausages, hot links and plain ‘ole hot dogs. For a fruiter style, with a bit less wood, I would go for the 2012 HandCraft. Perfectly poised, with its pretty red fruit flavors that pair nicely with roast chicken, I can almost feel the match on my palate. In the lighter and more elegant style, the easy-drinking 2012 Bogle does the trick nicely.
Not just for meals, Petite Sirah can serve as a cocktail wine to be paired with hors d’oeuvres. So take a trek off of the beaten path, snag one of these Petite Sirahs, and educate your palate about one of California’s hottest under-the-radar varietals. For more information, check out the group: P.S. I Love You, here is a link to their website. I think I’ll grab a bottle of Petite Sirah to enjoy with a savory pot roast for a comforting dinner on a foggy summer day in the city by the bay.
People often have the wrong idea of Bordeaux. While the names of Latour, Margaux and Pétrus dance so gracefully off of our collective tongues, these are not the wines that “regular” folks drink. Those of us who are more value drinkers are more in tuned with Bordeaux AOC, Bordeaux Superiore and Bordeaux Rosé (pink has risen up to the top of consumer awareness and is now being sought out).
In a recent trip to Bordeaux, those are the wines that I drank; never did one glass of the “big” name classifieds crossed my lips. Not that I would not have enjoyed a glass of Lafite, instead I ended up drinking what most everyone enjoys on a day-to-day basis and guess what? There was no less enjoyment to be found; the everyday Bordeaux took care of my needs quite nicely.
So what should we be drinking in everyday Bordeaux? Château Bonnet Blanc has been one of Bordeaux’s top white wines for more than a decade. Vintage after vintage, the wine shows pure fruit and crisp acidity as it finishes with a food pairing bite. The Château Bonnet Rosé is another winner, showing a shading of salmon and pink in its color; crisp and bright, the wine asks for a lightly grilled salmon. On the red side, I recommend the 2011 Domaines Baron Rothschild Reserve Speciale Rouge. The wine is straight-forward and delightfully balanced; perfect with grilled hamburgers.
Let us celebrate Bastille Day and liberate Bordeaux from the shackles of its high priced profile. Yes, the classifieds (1st to 5th growth) are wonderful, but mainstream Bordeaux values provide an everyday enjoyment that we can afford.