CRAFTING THE PERFECT CARAFE

01 MAKING THE WINE

Consulting Winemaker, Bill Knuttel, was the founding Winemaker at acclaimed Carneros producer Saintsbury Winery. He then went on to craft award-winning wines at the legendary Chalk Hill Winery & Vineyards then for Dry Creek Vineyard in Healdsburg. Knuttel sources fruit for Silvertap’s wines from family owned, sustainably farmed vineyards throughout Sonoma County including estate vineyards in Dry Creek Valley. Through his 30+ years of winemaking experience in the County, Bill has hand crafted some of the most award-winning, recognized and respected wines in California. Because quality starts in the vineyard, this winemaking has also led to strong relationships with the best grape growers throughout the state.
According to Bill, “The Dry Creek, Russian River and Alexander Valleys of Sonoma County, as well as the Sonoma Coast provide us with grapes that show the perfect balance of ripe fruit and bright acidity. Each vineyard site is truly unique. Once we’ve made our wines, we blend the cuvees to express the terroir and varietal character of each wine. From there, we taste the wines from a keg in order to make sure each wine is finished in such a way that it will shine when dispensed directly from a tap. It is a very different winemaking process than simply putting wine into a bottle.”

02 FROM BARREL TO CASK

Once the wines are fine-tuned and ready, they are transferred from the barrel at the winery to a barrel that will travel to a restaurant.

03 STRAIGHT TO YOUR GLASS

You can enjoy Silvertap Wines at fine restaurants all around the country. You’ll find it served by the glass, the carafe and sometimes even in more interesting vessels – remember science class? After every pour, Silvertap’s unique wine on tap delivery system preserves the wine with a layer of odorless, colorless and harmless inert gas, keeping each new glass perfectly fresh. After 132 glasses the barrel is dry, and wings its way back to Sonoma to be cleaned, and filled again.

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