Silverado Vineyards Miller Ranch Sauvignon Blanc American Wines


Rich and textured with flavours of grapefruit, tangerine and ripe citrus, alongside herbacious, grassy notes. The fruit is complemented by the perfectly balanced acidity and the finish is long with a hint of mineral complexity.


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Silverado Vineyards
Type of drink
White Wine
94% Sauvignon Blanc, 6% Semillon
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
The Artisan Winery
The Artisan Winery

In 1981 Ron and Diane Miller established Silverado Vineyards to make wines from the six sites at the cooler southern end of the Napa Valley that comprise their estate. These historic vineyards, from which all of Silverado’s wines are made, were originally planted by Napa pioneers between 1865 and 1895. Each site is now planted with the most suitable varieties and clones – in fact the Stags Leap property is the source of one of only three of California’s ‘heritage’ clones of Cabernet. Stylistically, the wines lean towards elegance and fragrance rather than power and weight. As winemaker Jonathan Emmerich says, “Wine has to be delicious. It is meant to be a pleasure.”


The grapes for this wine come from the Miller Ranch vineyards in Napa, planted on a mix of Cole Silt Loam, Yolo Loam and Clear Lake Clay. The vines, aged between seven and twenty-five years, are cane pruned and undergo green harvesting. Harvest took place between the 29th of August and the 9th of September.


After pressing, the juice undergoes a long ferment of between eight and nine weeks in small stainless steel tanks at very low temperatures, using a cultivated yeast strain designed to work in cold conditions. After the fermentation the wine was left to age on its lees for seven months, with weekly battonage.


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