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Silver Oak Cellars Napa Valley Cabernet Sauvignon
A complex nose of cassis jam, mocha, violets and nutmeg. On the palate, the wine has a delectable berry-laden entry and a rich, mouthcoating mid-palate. The tannins are beautifully integrated and the wine has a long, satiny finish.
Our Normal RRP: £159.99 now £144.99
Product Description
In 1972, Raymond Twomey Duncan’s newly established Silver Oak Cellars produced the first vintage of its Alexander Valley Cabernet Sauvignon, made by Justin Meyer, formerly winemaker for the Christian Brothers. It was designed to be a new style of Cabernet Sauvignon: rich and complex, yet drinkable upon release. Seven years later, they harvested the grapes for their first Napa Valley Cabernet Sauvignon, now produced as a blend of Cabernet Sauvignon and other Bordeaux varietals. Since then these two wines have attracted a dedicated following. After selecting Daniel Baron to succeed him as winemaker in 1994, Justin Meyer sold his share of Silver Oak to the Duncan family in 2001. Today, the Duncans continue to lead Silver Oak, carrying forward the vision established by Ray and Justin more than 35 years ago. Silver Oak’s estate vineyards are complemented with grapes from top independent growers throughout both appellations, giving the winemaking team the flexibility they need to realize the full potential of each Silver Oak vintage. Both our Napa Valley and Alexander Valley Cabernet Sauvignons are created using grapes from our own vineyards, as well as grapes grown by a small group of carefully selected independent growers with whom we have long-term relationships. Sustainability is not an ethos we’ve recently adopted; it’s been our way of life for 40 years. Our livelihood and the livelihood of future generations depend on the ecological viability of our land. These earth-friendly practices lead not only to healthier vineyards, but to higher quality grapes and wine.
A complex and refined wine that develops beautifully in the glass to reveal multi-layered nuances of aromas. It has a dark ruby colour and an enticing nose of cassis, black truffles and violets. On the palate, the wine has an elegant attack and bursts with flavours of fresh forest fruit, potpourri and Asian spices. It has a long finish with smooth well-integrated tannins.
Beef Medallions with Wild Mushroom, Truffle and Porter Sauce
Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 6
INGREDIENTS
6 x 75g/3oz beef fillet medallions
6 herbed bread slices, same size and shape, for croutons
15g/½oz dried ceps or boletus slices
50ml/2fl oz boiling water
25g/1oz unsalted butter
1 shallot, finely chopped
1 clove garlic, crushed
7g/½ tbsp truffle flour or 1 tsp truffle oil
50g/2oz small chestnut mushrooms, sliced
225g/8oz mixed wild mushrooms, chopped (I found some wonderful horse mushrooms when I was devising this dish, but you can now buy all sorts of wild mushrooms; try to include dark chanterelles for their sumptuous flavour)
50ml/2fl oz beef or vegetable stock
150ml/¼pt dark dry porter
salt, pepper, nutmeg to season
25g/1oz chilled unsalted butter, cut into small dice and tossed in flour
1. Place dried cep or boletus slices in a small bowl and add the boiling water; leave to soak for 15 minutes, remove and chop.
2. Strain the soaking liquor and reserve.
3. Sweat the shallot and garlic in the unsalted butter, then add chestnut mushrooms, wild mushroom mix, and soaked ceps or boletus.
4. Cook gently until mushrooms begin to soften, then stir in the truffle flour or oil, add the soaking liquor and the beef or vegetable stock and cook for a few minutes until the liquid starts to reduce; pour in the porter slowly, stirring, and cook gently for a few minutes until the sauce is reduced, then whisk in the diced butter to thicken and add gloss; season to taste with salt, pepper and nutmeg.
5. Meanwhile, fry the beef medallions in the butter on both sides either rare or medium, as wished; remove from the pan and keep warm, stirring the juices into the mushroom sauce.
6. Fry the croutons in butter and set one on each plate, top with mushroom sauce and place a beef medallion on each.
7. Serve baked tomatoes still on the vine and a green salad dressed with walnut and a little chopped red basil.
Grower: Silver Oak Cellars
Grape Variety: Cabernet Sauvignon / Merlot / Cabernet Franc / Petit Verdot
Style: Complex and Aromatic
Country: USA
Appellation: Napa Valley
Vintage: 2013/14
Closure: CORK
Alcohol: 13.9% ABV
Bottle Size: 75cl
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