Ron R

8.9

I can’t remember the last time I tasted this brand, and while it’s very approachable, it’s a total construction site. Vanilla and over-sweet brown sugar with resolved tannins. Not my cup-of-tea, but will be enjoyed by others. — 9 days ago

with Andrew and Rick

Pinotman /// Andreas

9.1

Beautiful and light on its feet. Dry - very well made! Fantastic fruit. Very fresh. Honey. Meyer lemon, mandarine, just a faint touch of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) aka Diesel. Touch bitter on the back palate. As a chemist i just had to bring this up. At 24 suns in Oceanside. 2 Michelin Chefs cooking. Grab this bargain before it is gone!!!!!! — a month ago

Jane Nuss

9.2

Pale straw in the glass. Ripe peach, pineapple, pear, and blossom, with hints of vanilla, lychee, and honeysuckle. On the palate—banana, apple, and a touch of cream, lifted by medium-plus acidity. I’m not usually a fan of Napa Chard, but this one is elegant and balanced, with well-integrated oak. — 3 months ago

Somm David T

Independent Sommelier/Wine Educator

8.9

It has been 15 years or so since I’ve had a Silver Oak. Thought I check in. Nothing has changed, every vintage basically tastes the same. It almost like they add flavoring. 🤷‍♂️ One red you could not fool me blind. Short Rib was excellent.

At Pebble Beach Food & Wine 2025.

The ticket to this event has a pretty big price tag. But when you consider what a Napa etc. tasting or two and lunch would cost you, you are pretty much there and there is so much more than that. It ends up having great value. It’s wine, spirits and food candy land. — 10 hours ago

Charlie Frago

9.5

Excellent cab great depth tannins not overly fruit for just spectacular  — a month ago

Miyuki

9.3

Medium garnet, intensity aromas of strawberries, black cherry, dill, liquorice, butter scotch, sweet oak, vanilla, cloves, coconut oil. Dry, high acidity, medium plus tannins, high alcohol, full body. Pronounced flavor. Long finish. Outstanding. — 7 days ago

Ericsson

9.4

Tasting notes during visit to the winery where absolutely everything is done in-house by hand; preserving centuries old winemaking traditions. In the Tondonia offering one can really appreciate the time and patience dedicated to crafting this wine. The wine evolves to a rustic yet graceful profile with strong notes of dark berries with slight oak and dark chocolate. On the palate the wine is bliss, medium bodied, fully integrated, with balanced acidity and a long finish.

The juice is fermented in old large wooden “tinas,” then transferred to American oak barrels (made in house to medium toast specifications), stored underground in their +100 year old cellars for at least a year. After that it is bottled and stored in the same underground cellars and finally released about ten years later. Learning about their curated winemaking process was inspiring. — a month ago

Daniel Ciolek

9.0

Pleasantly surprised how good this is for less than $9. Bright fruity nose. Sweet dark cherries, raspberries, baking spice. Full bodied slightly jammy and smooth as silk with pleasing lingering finish. — 15 days ago

Sheila G.

8.9

Mike drank. Smooth tannins. Fruity. Light kitchen spices. — 25 days ago

with Mike

Andrew Cullimore

9.2

Medium deep ruby , quite thin garnet rim . Quite a lot of cassis, herbal grafite notes , touch of blackberry , scorched earth , a bit for floral after a while in the glass. On the palate this shows more sweet dark fruit, touch of spicy oak, blackcurrant , dark cherry and cacau . Balanced acidity and sweet slightly grippy tannins , just balanced alcohol . Spicy sweet blackcurrant, grafite tinged finish , decent length. This is still young and quite fruit driven but is enjoyable now with food . Better in 5 years or so and will last well a further 8-10. — 15 days ago