Our Wines

90 Points - Wine Enthusiast

Barbera is a red grape varietal originating from the Piedmont region of Northwestern Italy. Our small block of Barbera, which is the first planting of this varietal in Carmel Valley, was added to the vineyard to honor the Silvestri family heritage. It's position on a warm southern facing slope allows this varietal to mature and ripen to its fullest potential before harvest.  With the influence of French oak barrel fermentation and maturation our Barbera exudes a deep richness and complexity that helps balance the grape's high acidity.

This Pinot Noir comes from Block 1 in our vineyard.  This specific site presents the perfect ripeness and determines the dramatic results of this wine.  Science and art at it's best, balancing numbers and taste.  After picking, our Pinot Noir is de-stemmed and whole berries are put into ¾ ton fermenters where they cold soak for 24 hours before adding yeast.  Whole berry fermentation maximizes the extraction of flavor and color.  After another 24 hours we "punch down" 3 times  a day for 10-14 days.  After primary fermentation (sugar to alcohol) the juice is racked to one third to one half new French oak barrels.  Malo-lactic fermentation will take place here over a months time and will remain in the barrel for 8-12 months until bottling.

"A Rising Tide Lifts All Boats"......

94 Points - Wine Enthusiast Editor's Choice

The 2021 Red Ranger is the 8th release of our signature Syrah that represents a part of the vineyard featuring the Bien Nacido clone. The award winning Syrah is blackbrry forward followed with a smooth peppery finish. Aged in 75% New French Oak barrels bringing out notes of cashew and dark chocolate.

We are designating our reserve Syrah "Red Ranger" after our son Joey, a mild mannered poet until you face him on the longboard, downhill racecourse.

91 Points - Wine Enthusiast

Designated as I'Vendicatori or The Avenger in Italian.

Grenache! Originating from Spain and also widely used for Rosé in the Provence region of France.

Moving to a warmer section of the vineyard is our Syrah. After harvest our Syrah is de-stemmed and placed into ¾ open top fermenters.  Here, whole berry fermentation takes place to maximize the extraction of flavor and color. The juice is then racked to French oak barrels.  Malolactic fermentation is initiated and will take place for about a month. We then rack the wine after 6 months, and age for another 12-18 months before bottling.

Our Pinot Gris is pressed and put in stainless steel tanks, racked to 55 gallon stainless steel barrels and inoculated with yeast to initiate primary fermentation (sugar to alcohol).  The wine does not go through malo-lactic fermentation in order to maintain the "crispness" that the malic acid brings as opposed to the "buttery" aspect of lactic acid.  It is then aged for 5-8 months before bottling.

We are designating the Pinot Gris  "Ala", our daughter, Alexandra's childhood nickname.  This was the wine that she and her husband, Chris, had on their very first date.

90 Points - Wine Enthusiast

We are designating the Pinot Blanc "Il Campione" (The Champ) after our son James, who delivered so many thrilling and inspiring performances on the cross country race course.

The Silvestri Vineyards Chardonnays are pressed and put into stainless steel tanks. It is then racked to French oak barrels to begin primary fermentation (sugar to alcohol) which takes place over a 3-4 week period. After primary fermentation is complete the wine is then inoculated to begin the malolactic fermentation process. This process gives the wine a buttery, creamy character. The wine is then stirred every 10 days for several months to increase mouthfeel and then barrel aged for approximately 10 months before bottling.

The 2021 Eugenia is a unique blend of our estate reds 47% Cabernet Franc, 37% Malbec and 16% Merlot. New French Oak.  Aged 18 months in barrel.

This proprietary red wine blend is designated "Eugenia", for Alan's grandmother.

Piave….A river in Northern Italy but also the middle name of our father, Louis Silvestri.  The first born son of Italian immigrant parents who has inspired so many of the values that Silvestri Vineyards attempts to embody…...  A deep love of family, a commitment to work and the joy of life, a striving for excellence, a  positive attitude in the face of adversity and a "Rising Tide" to all he meets.  Our newest wine family member is also our oldest family member. Welcome Piave and Salute, Pop.  We love and salute you both.

We are designating this Pinot Noir, Piave, for our father, Louis Piave Silvestri.

The Silvestri Vineyards Chardonnays are pressed and put into stainless steel tanks. It is then racked to French oak barrels to begin primary fermentation (sugar to alcohol) which takes place over a 3-4 week period. After primary fermentation is complete the wine is then inoculated to begin the malolactic fermentation process. This process gives the wine a buttery, creamy character. The wine is then stirred every 10 days for several months to increase mouthfeel and then barrel aged for approximately 10 months before bottling.