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Silver Oak Napa Valley Cabernet Sauvignon (1.5 Liter Magnum) 2001

Cabernet Sauvignon from Napa Valley, California
  • RP92
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Winemaker Notes

The 2001 Napa Valley is a blend of 86% Cabernet Sauvignon, 8% Merlot, 4% Cabernet Franc and 2% Petit Verdot. It was blended and barreled down in early 2002, in 100% new American Oak. We blend prior to barrel-aging to achieve a balance of fruit and tannin before they are influenced by oak. We age the wine in barrel for approximately 25 months to develop a harmony of the components, and then bottle-age for another 20 months, so it's ready to be enjoyed upon release.

The 2001 Silver Oak Napa Valley Cabernet Sauvignon is a profound and powerful wine with great finesse. It has a deep, garnet color and a concentrated nose of cassis, chocolate, cloves, nutmeg and vanilla. This wine illustrates great depth and balance on the palate, with a sweet core of cassis fruit and a long finish bursting of berries and dark chocolate. It will continue to improve until 2027 given proper cellaring.

Critical Acclaim

RP 92
The Wine Advocate

The Napa Cabernet Sauvignon is more limited in availability than the Alexander Valley, but there are now close to 33,000 cases being produced. The 2001 (31,430 cases of 86% Cabernet Sauvignon, 8% Merlot, 4% Cabernet Franc, 2% Petit Verdot) offers a big, smoky, herb, black currant, tobacco, spice box, and barbecue spice-scented bouquet, and broad, medium to full-bodied, concentrated, sweet, jammy flavors with plenty of sexy, toasty American oak in the background.

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Silver Oak Napa Valley

Silver Oak Napa Valley

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Silver Oak Napa Valley, , California
Silver Oak Napa Valley
Silver Oak Cellars was started in 1972 with a simple driving philosphy - to focus production on only one varietal, Cabernet Sauvignon. What's more, they resolved to create a wine with a style all its own: not another hard, tannic red wine requiring years of aging to enjoy, but a wine of fully developed flavors and a velvety soft texture on the day it is released for sale.

Silver Oak Cellars produces Cabernet Sauvignon from two appellations. Their Napa Valley derives its fruit from both owned and contracted vineyards, and is produced entirely at their Oakville winery. Beginning in 1994, small amounts of Cabernet Franc, Merlot and Petit Verdot have been included in their Napa blend to add complexity and softness.

Silver Oak also produces stellar Cabernet from their Alexander Valley vineyards. A critical reason for the success of this wine, and every wine they make, has always been that they create the final blend before aging it in American oak barrels and then bottles. Over the course of four-and-a-half years, the wine’s flavors, aromas, and textures have an opportunity to meld with one another and the wood’s delicate qualities to create the kind of graceful cohesion found only in the world's most elegant wines.

Anderson Valley

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Surrounded by redwood forests and blanketed in atmospheric fog, the Anderson Valley is one of California’s most picturesque appellations. Centered on the Navarro River, the region is kept cool by moist air flowing in from the Pacific Ocean. High and low temperatures can vary as much as 40 or 50 degrees within a single day, allowing for slow and gentle ripening of grapes which will in turn create elegantly balanced wines.

The Anderson Valley is best known for Pinot Noir made in a range of styles from delicate and floral to powerful and concentrated. Chardonnay also shines here, and both varieties are often utilized for the production of some of California’s best traditional method sparkling wines. The region also draws inspiration from Alsace and produces excellent Riesling, Gewürztraminer, Pinot Blanc, and Pinot Gris.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ENGSONAPA_2001 Item# 122535

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