Winery:  "The 2005 Napa Valley Cabernet Sauvignon is a nuanced wine that illustrates the results of cool, gradual ripening and a deft balance of varietal components. It has a dark garnet color and a complex nose of boysenberry, truffles, wild game, soy, and black pepper. On the palate, the wine has a silky mouthfeel and an elegant, long finish with a slight tannic grip. With proper cellaring it should give drinking pleasure through 2032.

Our 2005 Napa Valley, a blend of wine from vineyards throughout the appellation, is 80% Cabernet Sauvignon, 10% Merlot, 7% Cabernet Franc and 3% Petit Verdot. We blended the vineyard lots in early 2006 and transferred the wine to 100% new American oak barrels for aging. Blending prior to barreling allows us to achieve a balance of the wine’s primary elements, such as fruit and tannin, before they are influenced by oak. The wine was then aged in barrel for approximately 25 months and another 20 months in bottle to harmonize its components before release."

Wired For Wine:  Stephen Tanzer describes this ruby red Silver Oak Napa Valley Cabernet Sauvignon as "velvety-sweet and deep".  We couldn't agree more.  The combination of these two aspects make it easily able to handle the heartier red meats, steaks and game.  We love it with a big, fat Porterhouse, grilled to perfection.  Pour on a generous spoonful of Bearnaise sauce made with lots of pepper.   The butter of the Bearnaise will be a great balance for this rich Cabernet, and the pepper will marry with its tannins like a pro.  Saute some dark mushrooms and toss them with wild rice as an accompaniment.  They will pick up on the hit of herbs and truffles in the wine.  Another delicious option is a Spanish lamb ragout with roasted sweet peppers.  The velvety sweetness of the wine pairs beautifully with the luxurious sweetness of the tomato in the ragout.  While you're thinking about what's on the menu, put out a small bowl of toasted pistachios to go with your first glass or two.  They will pick up on the gentle oak in this Napa Valley Cabernet.  You might also think about having them as a crust on a piece of tuna if you decide to go to the lighter side of meats.  When you've finished with the meal, pour another glass and have a piece of Bra Tenero with it.  It is a cow's milk cheese from the Piedmont region of Italy which is semi-firm, with a dense, slightly sharp flavor perfect for a hearty red such as this Silver Oak.  If your sweet tooth is calling you, luxuriate in the elegant, long finish of this Cabernet with a generous spoonful of bittersweet chocolate gelato sandwiched between two espresso meringues.  Oh my.

Size:  750 ml
Varietal:  80% Cabernet Sauvignon, 10% Merlot, 7% Cabernet Franc, 3% Petit Verdot
Vintage:  2005
Alcohol:  13.5%
Ageing:  25 months in 100% American oak barrels
Region:  Napa Valley, California