Brad Peterson

Good morning. Thank you.

Good morning. Thank you.

Tumi Cellars is actually another brand of the same family that Duncan family owns. But yeah, I manage the Alexander Valley Cabernet Sauvignon for Silver Oak.

Tumi Cellars is actually another brand of the same family that Duncan family owns. But yeah, I manage the Alexander Valley Cabernet Sauvignon for Silver Oak.

That is a water tower.

That is a water tower.

Isn't that the point? I've never had that happen. Never?

Isn't that the point? I've never had that happen. Never?

So this is not chilled. No, I'm not drinking the whole bottle.

So this is not chilled. No, I'm not drinking the whole bottle.

Cabernet Sauvignon, not warm, but room temperature, hopefully somewhere between 55 and 65 degrees.

Cabernet Sauvignon, not warm, but room temperature, hopefully somewhere between 55 and 65 degrees.

Very nice job. You've done this before.

Very nice job. You've done this before.

So I am responsible for taking care of 250 acres of Cabernet Sauvignon in Alexander Valley. And that entails every aspect of the growing season from pruning in the wintertime all the way through harvest, which is what we're doing right now, actually.

So I am responsible for taking care of 250 acres of Cabernet Sauvignon in Alexander Valley. And that entails every aspect of the growing season from pruning in the wintertime all the way through harvest, which is what we're doing right now, actually.

So basically every aspect of that I oversee and make decisions on how it should be done, when it should be done to produce the best quality fruit that we possibly can.

So basically every aspect of that I oversee and make decisions on how it should be done, when it should be done to produce the best quality fruit that we possibly can.

We both. Yeah. And I'll apologize first right off the bat. We started at 2 a.m. this morning. And so I'm I'm maybe a little rummy at times. And we've been doing this for about two and a half weeks. So, you know, you're going to get what you get.

We both. Yeah. And I'll apologize first right off the bat. We started at 2 a.m. this morning. And so I'm I'm maybe a little rummy at times. And we've been doing this for about two and a half weeks. So, you know, you're going to get what you get.

No, it's basically a temperature thing. The fruit comes off a little easier. It's a little firmer. It holds up a little better when it's cool. We don't like to pick when it's over about 80 degrees, which, you know, depending on what time, which week it is. We've had weeks this year, this season that have been in the 70s and weeks that have been in the 90s.

No, it's basically a temperature thing. The fruit comes off a little easier. It's a little firmer. It holds up a little better when it's cool. We don't like to pick when it's over about 80 degrees, which, you know, depending on what time, which week it is. We've had weeks this year, this season that have been in the 70s and weeks that have been in the 90s.

There are some spots where it's just not feasible to machine harvest. Either the trellis and the way the vines are structured is just too big for the machine to fit over, or there's a little bit too much offset, a little too much terracing in some of these side hill vineyards that we have. Yeah. Those we have to pick by hand still.

There are some spots where it's just not feasible to machine harvest. Either the trellis and the way the vines are structured is just too big for the machine to fit over, or there's a little bit too much offset, a little too much terracing in some of these side hill vineyards that we have. Yeah. Those we have to pick by hand still.

Absolutely.

Absolutely.

This year's growing season was actually pretty nice. We had a beautiful springtime, great temperatures during springtime. Bud break and bloom, which is really when those grapes get formed and those clusters develop on the vine. We had some heat in July. We were probably averaged about 95 to 98 degrees. We had a couple of weeks it was over 100 for quite a while.

This year's growing season was actually pretty nice. We had a beautiful springtime, great temperatures during springtime. Bud break and bloom, which is really when those grapes get formed and those clusters develop on the vine. We had some heat in July. We were probably averaged about 95 to 98 degrees. We had a couple of weeks it was over 100 for quite a while.

And then it's been pretty moderate since then. So really overall, pretty good growing season.

And then it's been pretty moderate since then. So really overall, pretty good growing season.

I have, yeah. Straight? I had a glass of it last night, actually.

I have, yeah. Straight? I had a glass of it last night, actually.

No, I get it out of the bottle just like everybody else.

No, I get it out of the bottle just like everybody else.

It's not overly dry.

It's not overly dry.

Yeah. Absolutely. So for Silver Oak, our goal is to produce a wine that you can open up and drink. It's very enjoyable. It's smooth. The tannins have mellowed. There's still a little bit of fruit there, especially with this one only being four years old. It just should be enjoyable to drink. It shouldn't be harsh. and it should age for another 10 to 15 years depending on the vintage.

Yeah. Absolutely. So for Silver Oak, our goal is to produce a wine that you can open up and drink. It's very enjoyable. It's smooth. The tannins have mellowed. There's still a little bit of fruit there, especially with this one only being four years old. It just should be enjoyable to drink. It shouldn't be harsh. and it should age for another 10 to 15 years depending on the vintage.

So this is our current release. This is what's out there available right now. If you go into a wine shop or a nice restaurant, this is what you'd find would be the 2020. So we actually hold those wines in barrel and then in bottle for a total of four years before we release it.

So this is our current release. This is what's out there available right now. If you go into a wine shop or a nice restaurant, this is what you'd find would be the 2020. So we actually hold those wines in barrel and then in bottle for a total of four years before we release it.

The dry part, I mean, there's no residual sugar, so it shouldn't be sweet. I think what you're talking about is tannins, and the tannins are what are really grippy. They kind of get the back of your tongue and the back of your throat. So that's why we age it for four years to let those tannins mellow out. It's aged in all American oak.

The dry part, I mean, there's no residual sugar, so it shouldn't be sweet. I think what you're talking about is tannins, and the tannins are what are really grippy. They kind of get the back of your tongue and the back of your throat. So that's why we age it for four years to let those tannins mellow out. It's aged in all American oak.

The barrels are produced back in Higbee, Missouri at our cooperage that Silver Oak owns. So we kind of have control of the whole process.

The barrels are produced back in Higbee, Missouri at our cooperage that Silver Oak owns. So we kind of have control of the whole process.

So what we're, what we shoot for is that it'll continue to mellow. Those tannins will continue to soften. The fruit will change a little bit. It won't be quite that fresh. If you've, you really have to go taste a 10 year old wine or a 15 year old wine. It's not, it's going to taste different. You're going to get different notes in there.

So what we're, what we shoot for is that it'll continue to mellow. Those tannins will continue to soften. The fruit will change a little bit. It won't be quite that fresh. If you've, you really have to go taste a 10 year old wine or a 15 year old wine. It's not, it's going to taste different. You're going to get different notes in there.

You're going to get different flavors and whatnot, but it'll still be very good. Very enjoyable. I don't tend to leave them that long.

You're going to get different flavors and whatnot, but it'll still be very good. Very enjoyable. I don't tend to leave them that long.

That would be a little different just depending on who made the wine and whatnot. For Silver Oak, we're always trying to make a consistent product. So you go into a restaurant, you go into a wine shop, and you're looking for a real nice bottle of wine to have for an anniversary or a birthday or for celebration or whatnot.

That would be a little different just depending on who made the wine and whatnot. For Silver Oak, we're always trying to make a consistent product. So you go into a restaurant, you go into a wine shop, and you're looking for a real nice bottle of wine to have for an anniversary or a birthday or for celebration or whatnot.

We want to be the bottle that you reach for that you know is consistently excellent quality, that's going to be good. You know what it's going to taste like. If you've tasted it before, it's going to taste very familiar when you open the next bottle or the following vintage.

We want to be the bottle that you reach for that you know is consistently excellent quality, that's going to be good. You know what it's going to taste like. If you've tasted it before, it's going to taste very familiar when you open the next bottle or the following vintage.

You can order it direct shipped from Silver Oak. You can get it on our website, provided your state allows us to ship to you. We can ship directly to you. Most fine wine shops have it. Most good steakhouses, good fine restaurants have them.

You can order it direct shipped from Silver Oak. You can get it on our website, provided your state allows us to ship to you. We can ship directly to you. Most fine wine shops have it. Most good steakhouses, good fine restaurants have them.

Usually your heavier meals, so you want to pair it with a steak or a heavy pasta. Lasagna is good.

Usually your heavier meals, so you want to pair it with a steak or a heavy pasta. Lasagna is good.

I actually grew up – my dad was the vineyard manager for Silver Oak before me. He was their first employee. Really? Well, I grew up in the vineyards, in Silver Oak Vineyards, as a kid running up and down the roads, you know, riding all over the place, driving tractors, usually going to retrieve a broke down go-kart or a mini bike somewhere on the ranch.

I actually grew up – my dad was the vineyard manager for Silver Oak before me. He was their first employee. Really? Well, I grew up in the vineyards, in Silver Oak Vineyards, as a kid running up and down the roads, you know, riding all over the place, driving tractors, usually going to retrieve a broke down go-kart or a mini bike somewhere on the ranch.

And then when I got older, I was really interested in the mechanical side of things. And so I kind of wanted to go a different direction. I went and did that for a while, restored cars for about 10 years or so. And then when I decided to To change careers, there was an opening at Silver Oak, and I thought, all right, what the heck. So I went back. I started there in 1999. Oh, wow.

And then when I got older, I was really interested in the mechanical side of things. And so I kind of wanted to go a different direction. I went and did that for a while, restored cars for about 10 years or so. And then when I decided to To change careers, there was an opening at Silver Oak, and I thought, all right, what the heck. So I went back. I started there in 1999. Oh, wow.

Just celebrated 25 years.

Just celebrated 25 years.

I do, yeah, occasionally.

I do, yeah, occasionally.

Uh, I've got, uh, I've got a 1940 Ford pickup. That's been hot rotted that, uh, someday I hope to finish. Uh, and then, uh, really enjoyed the, the mid 60s, 65, 66, 67 Buick Grand Sports.

Uh, I've got, uh, I've got a 1940 Ford pickup. That's been hot rotted that, uh, someday I hope to finish. Uh, and then, uh, really enjoyed the, the mid 60s, 65, 66, 67 Buick Grand Sports.

GTO, but with the, but in the Buick line.

GTO, but with the, but in the Buick line.

Yeah.

Yeah.

Yeah, something like that. But that's this time of year. Now I get to go do all the paperwork and keep up on all the other things that need to happen. So I'll get some sleep this afternoon.

Yeah, something like that. But that's this time of year. Now I get to go do all the paperwork and keep up on all the other things that need to happen. So I'll get some sleep this afternoon.

Yeah. Silveroak.com. Easy to find our website there. And then it also has links to Toomey and all of our other social media sites and whatnot.

Yeah. Silveroak.com. Easy to find our website there. And then it also has links to Toomey and all of our other social media sites and whatnot.

On the Tumi side, we do several Pinot Noirs and a Sauvignon Blanc.

On the Tumi side, we do several Pinot Noirs and a Sauvignon Blanc.

You bet. I'm glad you're enjoying the wine. And when you get out here to Sonoma County, be sure and look me up. We'll take you around, show you the winery, show you the vineyards. And there's not a whole lot to see in February. It's a heck of a lot more interesting this time of year, but we can still have a lot of fun.

You bet. I'm glad you're enjoying the wine. And when you get out here to Sonoma County, be sure and look me up. We'll take you around, show you the winery, show you the vineyards. And there's not a whole lot to see in February. It's a heck of a lot more interesting this time of year, but we can still have a lot of fun.

Cheers. Cheers.

Cheers. Cheers.

Good morning. Thank you.

Tumi Cellars is actually another brand of the same family that Duncan family owns. But yeah, I manage the Alexander Valley Cabernet Sauvignon for Silver Oak.

That is a water tower.

Isn't that the point? I've never had that happen. Never?

So this is not chilled. No, I'm not drinking the whole bottle.

Cabernet Sauvignon, not warm, but room temperature, hopefully somewhere between 55 and 65 degrees.

Very nice job. You've done this before.

So I am responsible for taking care of 250 acres of Cabernet Sauvignon in Alexander Valley. And that entails every aspect of the growing season from pruning in the wintertime all the way through harvest, which is what we're doing right now, actually.

So basically every aspect of that I oversee and make decisions on how it should be done, when it should be done to produce the best quality fruit that we possibly can.

We both. Yeah. And I'll apologize first right off the bat. We started at 2 a.m. this morning. And so I'm I'm maybe a little rummy at times. And we've been doing this for about two and a half weeks. So, you know, you're going to get what you get.

No, it's basically a temperature thing. The fruit comes off a little easier. It's a little firmer. It holds up a little better when it's cool. We don't like to pick when it's over about 80 degrees, which, you know, depending on what time, which week it is. We've had weeks this year, this season that have been in the 70s and weeks that have been in the 90s.

There are some spots where it's just not feasible to machine harvest. Either the trellis and the way the vines are structured is just too big for the machine to fit over, or there's a little bit too much offset, a little too much terracing in some of these side hill vineyards that we have. Yeah. Those we have to pick by hand still.

Absolutely.

This year's growing season was actually pretty nice. We had a beautiful springtime, great temperatures during springtime. Bud break and bloom, which is really when those grapes get formed and those clusters develop on the vine. We had some heat in July. We were probably averaged about 95 to 98 degrees. We had a couple of weeks it was over 100 for quite a while.

And then it's been pretty moderate since then. So really overall, pretty good growing season.

I have, yeah. Straight? I had a glass of it last night, actually.

No, I get it out of the bottle just like everybody else.

It's not overly dry.

Yeah. Absolutely. So for Silver Oak, our goal is to produce a wine that you can open up and drink. It's very enjoyable. It's smooth. The tannins have mellowed. There's still a little bit of fruit there, especially with this one only being four years old. It just should be enjoyable to drink. It shouldn't be harsh. and it should age for another 10 to 15 years depending on the vintage.

So this is our current release. This is what's out there available right now. If you go into a wine shop or a nice restaurant, this is what you'd find would be the 2020. So we actually hold those wines in barrel and then in bottle for a total of four years before we release it.

The dry part, I mean, there's no residual sugar, so it shouldn't be sweet. I think what you're talking about is tannins, and the tannins are what are really grippy. They kind of get the back of your tongue and the back of your throat. So that's why we age it for four years to let those tannins mellow out. It's aged in all American oak.

The barrels are produced back in Higbee, Missouri at our cooperage that Silver Oak owns. So we kind of have control of the whole process.

So what we're, what we shoot for is that it'll continue to mellow. Those tannins will continue to soften. The fruit will change a little bit. It won't be quite that fresh. If you've, you really have to go taste a 10 year old wine or a 15 year old wine. It's not, it's going to taste different. You're going to get different notes in there.

You're going to get different flavors and whatnot, but it'll still be very good. Very enjoyable. I don't tend to leave them that long.

That would be a little different just depending on who made the wine and whatnot. For Silver Oak, we're always trying to make a consistent product. So you go into a restaurant, you go into a wine shop, and you're looking for a real nice bottle of wine to have for an anniversary or a birthday or for celebration or whatnot.

We want to be the bottle that you reach for that you know is consistently excellent quality, that's going to be good. You know what it's going to taste like. If you've tasted it before, it's going to taste very familiar when you open the next bottle or the following vintage.

You can order it direct shipped from Silver Oak. You can get it on our website, provided your state allows us to ship to you. We can ship directly to you. Most fine wine shops have it. Most good steakhouses, good fine restaurants have them.

Usually your heavier meals, so you want to pair it with a steak or a heavy pasta. Lasagna is good.

I actually grew up – my dad was the vineyard manager for Silver Oak before me. He was their first employee. Really? Well, I grew up in the vineyards, in Silver Oak Vineyards, as a kid running up and down the roads, you know, riding all over the place, driving tractors, usually going to retrieve a broke down go-kart or a mini bike somewhere on the ranch.

And then when I got older, I was really interested in the mechanical side of things. And so I kind of wanted to go a different direction. I went and did that for a while, restored cars for about 10 years or so. And then when I decided to To change careers, there was an opening at Silver Oak, and I thought, all right, what the heck. So I went back. I started there in 1999. Oh, wow.

Just celebrated 25 years.

I do, yeah, occasionally.

Uh, I've got, uh, I've got a 1940 Ford pickup. That's been hot rotted that, uh, someday I hope to finish. Uh, and then, uh, really enjoyed the, the mid 60s, 65, 66, 67 Buick Grand Sports.

GTO, but with the, but in the Buick line.

Yeah.

Yeah, something like that. But that's this time of year. Now I get to go do all the paperwork and keep up on all the other things that need to happen. So I'll get some sleep this afternoon.

Yeah. Silveroak.com. Easy to find our website there. And then it also has links to Toomey and all of our other social media sites and whatnot.

On the Tumi side, we do several Pinot Noirs and a Sauvignon Blanc.

You bet. I'm glad you're enjoying the wine. And when you get out here to Sonoma County, be sure and look me up. We'll take you around, show you the winery, show you the vineyards. And there's not a whole lot to see in February. It's a heck of a lot more interesting this time of year, but we can still have a lot of fun.

Cheers. Cheers.