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(of 5 listings - 96 months )
$49.55 Details
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Date Merchant Price  
Avg Marketplace:
(of 1 listings - last 12 months)
$55.00Details
Date Quantity Sale Price  
 
 
 
 
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2004 Silver Oak - Cabernet Sauvignon Alexander Valley Cabernet Sauvignon - USA - California - Sonoma - Alexander Valley - Red

USA - California - Sonoma - Alexander Valley

Red Cabernet Sauvignon
Producer Notes

Silver Oak was founded in the early 1970s by Ray Duncan and Justin Meyer, a former winemaker with Christian Brothers. The founders' goal was to create exceptional Cabernet Sauvignon that would be distinguished by its elegance and finesse. In most years, the wines are made from 100% Cabernet Sauvignon grapes sourced from the Alexander and Napa Valleys. The developing wine is aged 30 months in... More »

Score
88
IWC 87
WS 89
WA 87-89
Drink Dates
Comm: 2006-2009 WA: 2005-2005 WS: 2008-2014
Buy from Vinfolio
750ml $49.95
1.5L $119.95
Bid
1 for sale
Go

IWC 87
Source International Wine Cellar
Issue Issue 144

($70) Good deep red. Redcurrant, tobacco and fresh herbs on the nose, along with pepper and pungent American oak scents (50% new). Supple on entry, then a bit dry and leafy in the middle, with a green streak partly hidden by exotic oak. Finishes with rather dry tannins. Not my style. The strong peppery pyrazine character is no doubt largely due to the very uneven bloom in 2004.

Professional content appears courtesy of Vinfolio
WA 87-89
Source Wine Advocate
Issue 162
Drink Dates 2005-2005

The Alexander Valley cuvee is 100% Cabernet Sauvignon aged in new oak. Somewhat superficial and light by the standards of this winery, the well-made 2004 Cabernet Sauvignon Alexander Valley lacks that extra layer of depth, texture, and fruit. Herbaceous, with sweet red and black currant fruit, spice box, and tell-tale oakiness, this is a wine to drink during its first decade of life.

Professional content appears courtesy of Vinfolio
WS 89
Source Wine Spectator
Drink Dates 2008-2014

Fresh and vibrant, with a nice smoky mocha oak overlay joining the dried currant, sage, plum and berry flavors. Has wonderful balance, harmony and finesse, ending with a long, complex finish and just the right amount of tannins.

Professional content appears courtesy of Vinfolio
Author Ronn L
Site / Blog   Trust Rating 89.286%
Tasted On 05/19/2012
Drink Dates
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Comments
Author cloudon
Site / Blog   Trust Rating 98.981%
Tasted On 04/01/2011

typical silver oak although not quite as good as other vintages in my opinion. the fruit was more subdued and couldn't quite balance out the oak. Still very smooth and the style is very consistent.

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Comments
Author Southbound Union
Site / Blog www.myspace.com/southboundunion  Trust Rating 92.925%
Tasted On 12/07/2010
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Author Paul and Alanna
Site / Blog   Trust Rating
Tasted On 05/15/2010

I think this is a nice offering! The nose is strong in old leather and hints of blue cheese. I found it dry with an earthy palate. It wasn't overly fruity and very well balanced in its taste and body. The finish is short but smooth with flavors of wild mushroom, nuts and green leafy vegetables. Could it have been better? I guess most wines can be, but it was great and worth its price/ bottle!

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Comments
Author Rothrock
Site / Blog   Trust Rating 100%
Tasted On 04/15/2010

A classic Silver Oak

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Comments
Author petrozp
Site / Blog   Trust Rating
Tasted On 05/01/2010

:)

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Comments
Author VinoDeparture
Site / Blog   Trust Rating 98.385%
Tasted On 04/02/2010

The last few vintages of Silver Oak have been really disapointing, especially the AV.

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Comments
Author paul350
Site / Blog   Trust Rating
Tasted On 01/12/2010

very good,butter,smooth

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Comments
Author Sprtzcstr
Site / Blog   Trust Rating 92.857%
Tasted On 12/20/2009
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Comments
Author pghgator
Site / Blog   Trust Rating 91.667%
Tasted On 11/08/2009

Garnet in color. Low rim variation. Oak, Vanilla, Blueberry, Black currant (cassis). Blueberry, Blackberry, Cherry, Oak. Medium bodied. Satin-like texture. Short finish.

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Comments
Author Rmann
Site / Blog   Trust Rating 97.143%
Tasted On 11/01/2009
Drink Dates 2006-2009

Short legs, tannin forward, opened up and disappeared within an hour.

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Comments
Author rgcanada
Site / Blog   Trust Rating
Tasted On 10/13/2009
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Comments
Author hamsterfish
Site / Blog   Trust Rating 100%
Tasted On 02/24/2009

Yum

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.