1992 | Silver Oak Cellars | Alexander Valley Cabernet Sauvignon

Red Wine: 1992 | Silver Oak Cellars | Alexander Valley Cabernet Sauvignon

The 1992 Alexander Valley Cabernet Sauvignon has a beautiful ruby hue with slight browning at the rim. It has lovely aromas of new car leather, humidor and chaparral.

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Producer: Silver Oak Cellars

Vintage: 1992

Size: 750ml

ABV: 13.5%

Varietal: Cabernet Sauvignon

Country/Region: United States, California

The 1992 Alexander Valley Cabernet Sauvignon has a beautiful ruby hue with slight browning at the rim. It has lovely aromas of new car leather, humidor and chaparral. Upon entry, this is a broad and rich wine with cassis, violet, and sage flavors. It has moderate acidity and slight grip as it moves through the palate. The finish is still quite structured.

Producer Information

Silver Oak Cellars is a Californian wine producer known for its wines made from Cabernet Sauvignon. It was founded to focus on that grape variety in 1972 by entrepreneur Raymond Twomey Duncan and winemaker Justin Meyer, and makes two key wines one in the Sonoma AVA of Alexander Valley, and the other in Napa Valley. Both wines are prized for their combination of richness and ability to age. The Alexander Valley wine is varietal, and sees a mix of new and one-year-old American oak. The sibling is labeled Napa Valley and, depending on the vintage, Merlot and small amounts of Cabernet Franc and Petit Verdot may contribute 10-15 percent of the blend. It is usually weightier than the Alexander Valley wine, aged in 100-percent new American oak, and has a higher price tag. Until the 1990s a Bonny's Vineyard cuve was also made. Each wine has its own dedicated winery, one in the Alexander Valley and one at Oakville. Silver Oak owns three vineyards in each appellation with a variety of terroirs, and grapes are also bought from partner growers. Silver Oak also owns its own cooperage. Wines undergo an initial blending according to the vineyard source into lots, which are then aged separately for a year before being re-tasted. After this the two final blends are made. In all, the wines see around 24 months in barrel before bottling, and are then held by the winery for 18 months to allow recovery from bottle shock and to increase drinkability on release.