For product availability, please select your "Ship to" state above.Got it, I'll ship to California
New Customers Save $30 off $100+* with code OCTNEW
New Customers Save $30* with code OCTNEW
*New customers only. One-time use per customer. Order must be placed by 10/31/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Silver Tre Figli 2009
Serve with Texan-style BBQ, slow-roasted pork with white bean mash, lasagna, bell peppers or simple meat dishes like roast beef.
Blend: 55% Cabernet Sauvignon, 40% Sangiovese, 5% Cabernet Franc
Critical AcclaimAll Vintages
Who would have guessed that a kid from Amherst, Massachusetts, with a Bachelor of Science degree in Animal Sciences (Pre-Veterinary) and a Bachelor of Arts degree in Italian from the University of Massachusetts, would end up in Santa Barbara County as an up-and-coming winemaker? Benjamin Silver did just that after catching the wine bug in 1993 at a summer job at Chicama Vineyards on Martha’s Vineyard.
After graduating from college in 1994, Benjamin used his science background to land a harvest intern Lab Technician position with winemaker Daniel Gehrs at Zaca Mesa Winery in Santa Barbara County. After harvest, the winery offered him a full-time position as the winemaker's assistant. "Dan took me under his wing as an apprentice winemaker and nurtured my passion for viticulture and winemaking" explained Benjamin. Upon Gehrs’ departure in 1998, Benjamin took over Zaca Mesa’s winemaking helm.
Starting in 1996, Benjamin began to experiment with small quantities of Zinfandel, Sauvignon Blanc, Cabernet Franc, and Nebbiolo. This experimentation laid the foundation for the eventual formation of his Silver label. He left Zaca Mesa in August 2000 to launch his own label, while also taking over the winemaking program & vineyard re-development for the owner of White Hawk Vineyard.
Benjamin sums up his winemaking philosophy: "For vineyard designated wines, I strive to focus on protecting a vineyard's unique personality stamp. The vineyard's site specific mesoclimate, influencing the constant: grape vines growing in the same soil over many years. For blends, it's all about balance or the marriage of different parts coming together to become a great Silver styled wine. That’s what makes winemaking exciting!"
With a dry and mild climate cooled significantly by moist ocean fog and breezes, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to Santa Maria Valley and Santa Ynez Valley. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.
Chardonnay and Pinot Noir are the stars of Santa Barbara, producing wines marked by racy acidity. Crisp Sauvignon Blanc and savory Syrah are also important. The region is home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay and Cabernet Franc, making it an exciting area to watch.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.