"In 'Silver Oak' wines, you can smell black olives and green olives, a distinctive aroma often found in wines aged in American oak barrels. Since its early days, Silver Oak has insisted on aging in American oak, and even now we rigorously manage the ratio of new oak to draw out the grape's full potential."
Tim Duncan, co-owner and chief risk officer (CRO) of Silver Oak, a California winery, visited Korea on the 16th. At a press conference hosted by importer HiteJinro at a restaurant in Yongsan-gu, Seoul, he outlined Silver Oak's philosophy, wine style, and strategy for the Korean market. Duncan, the CRO, said, "We focus on the Cabernet Sauvignon variety to make wines that pair well with food and can age for the long term."
Silver Oak was co-founded in 1972 by Duncan's father, Raymond Twomey Duncan, and winemaker Justin Meyer. Since 2001, the Duncan family has held management control, and the two sons of Raymond—Chief Executive Officer (CEO) David Duncan and Duncan, the CRO—jointly own the winery, continuing the family business. In addition to Silver Oak, it produces four brands of wine, including "Twomey," "Timeless," and "Ovid."
In Silver Oak's early days, many American wineries were rushing to adopt French oak. Silver Oak, however, chose American oak from Missouri. The goal was to highlight the power of California Cabernet Sauvignon grown under intense sunlight while maximizing an American character. Compared with French oak barrels, American oak barrels are characterized by more pronounced soft, sweet flavors such as vanilla and coconut. They soften tannins more than French oak and give a round, generous feel on the palate. They avoid making the wine's structure excessively heavy and make the fruit aromas stand out.
Duncan, the CRO, explained that because brand-new oak barrels strongly influence wine, Silver Oak applies the proportion of new oak with precision. Using new oak accentuates woody aromas in the wine and brings rapid, substantial changes to its color, aroma, and texture.
He said, "We achieve optimal balance by not overusing new oak and by rigorously controlling the quality of new oak." He added, "When making wine from Cabernet Sauvignon grown in Alexander Valley, we use 50% new oak, and when making wine from Napa Valley grapes, we use 85%–95% new oak," noting, "We apply the ratio that best suits each grape's characteristics."
Silver Oak is the only winery in California with its own cooperage. The cooperage, named "A&K Cooperage," uses logs sourced from Missouri that are air-dried for two years before a team of 12–14 artisans makes 25 barrels per day. After fire toasting and hand assembly, it produces about 5,000 barrels annually, of which 3,000 are used by Silver Oak and the remainder sold to other wineries or whiskey makers. Duncan, the CRO, emphasized, "Because we manage everything from barrel making to aging ourselves, we can maintain a consistent style with each vintage," adding, "It is a core element in achieving the wine style we pursue."
Silver Oak's flagship wine is "Silver Oak Alexander Valley Cabernet Sauvignon." A small amount of Merlot and Cabernet Franc is blended in, and it is aged for 24 months in American oak. Rich aromas of chocolate, blueberry, and cassis, along with supple tannins and balanced acidity, come together in harmony. Duncan, the CRO, said, "Silver Oak Alexander Valley Cabernet Sauvignon pairs well with Korean-style barbecue and with Korean beef and galbi dishes, so many consumers in Korea enjoy it," adding, "We plan to continue introducing a range of vintages and to offer more experiences that can be enjoyed with food."