1982 Silver Oak Napa Cab

My Grandma was tidying up her basement and after thinking she had dealt with all of the bottles leftover from my late Grandpa’s wine rack, she found an 82 Silver Oak and decided she had no interest in opening it so she gave it to me.

It was kept in a basement probably on average a few degrees above ideal cellar temp, but a fairly consistent, fairly cool climate, almost completely out of exposure to light. It was scored a 96 by WS on release. Robert Parker’s free vintage chart has the Napa Cabs as “Ready.”

Should I get my hopes up for this wine at all? What kind of meal does one prepare to taste with a 30 year old Napa Cab? What do I open as a backup in case of taint or vinegar?

Any wisdom greatly appreciated.

Total crapshoot. If the bottle was really stored well, it should be more than drinkable, and could be pretty good. I have had a handful of 80s S.O. cabs, all with unknown provenance, and some of them were 90+ point experiences. Some others were drinkable, but not very good.

AS for food, you likely wont have to deal with a bunch of fruit and the tannins should be pretty resolved, so go with something that your grandfather might have liked.

Have tasted this wine within the last 2 years out of multiple formats. Can be quite good if stored properly, but don’t expect it to light your hair on fire.

Expect a brickish, brown hue, some leather and game notes with distinct American Oak creme brulee character. If the fruit held, it will be a nice wine. I would pair with some aged cheese and call it a night.