You probably don’t want to stop here unless you enjoy super-premium Alexander Valley Cabernet Sauvignon with dark ruby colors and expressive scents of cassis, black cherry, dark chocolate, soy sauce, ginger and sandalwood, with a panoply of fruits and spices echoed in an extremely long, complex finish. And at Silver Oak, Cabernet is all they make.

The winery sits on a hillside with an interior courtyard adorned by a fountain, glass-topped tables, comfortable chairs and lovely plantings. Inside, through the 14-foot etched-glass doors, is a large attractive room with a fireplace, Persian rugs, stone floors, a few quality gift items, and a long wooden tasting counter. Because of strict county licensing, no picnics or food are allowed, but this is a small price to pay for the Silver Oak experience.

Silver Oak was the brainchild of Ray Duncan and winemaker Justin Meyer; the two men created a winery that shattered conventional wisdom and changed the standards of quality for Cabernet Sauvignon. Mr. Duncan came with a business background from his family’s oil and gas exploration company (they also owned a buffalo ranch), while Mr. Meyer was previously a winemaker with Christian Brothers. Together they set out to produce a wine that is fully developed and velvety soft on the day it is released for sale. No waiting for years for the big tannins to subside. They age their wine for as long as five years, first in American oak barrels and then in bottles, before it is released.

The company’s original facility is in Napa Valley, with 100 acres of vines. In Alexander Valley three vineyards add 150 acres of fruit to the mix. Wines are either 100 percent varietal or a classic Bordeaux blend such as their 2002 Cab, which is 83 percent Cabernet Sauvignon, 11 percent Merlot, 4 percent Cabernet Franc, and 2 percent Petit Verdot.