Industry Veterans Launch Sonoma Based 'Silvertap' Wines
Quality "Wine on Tap" Paving the Way for Greener Alternative
SAN FRANCISCO, May 14 /PRNewswire/ -- Silvertap Wines, a Free Flow Wines brand, is spearheading the future of wine by the glass by providing quality wine to bars, restaurants, and events. Based out of Sonoma County, Silvertap grows and sources sustainably farmed and organic grapes in some of California's top vineyard sites. Quality selections, such as their vineyard designate Sauvignon Blanc, are delivered to businesses in kegs. This cheaper, greener and fresher alternative to bottled wine is quickly becoming a no-brainer for many top restaurateurs and Chefs who don't want to sacrifice quality. Silvertap has successfully married quality with keg and is paving the way for wine on tap.
Silvertap Wines' principals, Dan Donahoe, Jordan Kivelstadt and Greg Quinn are no strangers to the wine industry. Donahoe, Founder and Director of Sales, boasts 20 years in the industry and is currently the owner of Sonoma County's Teira Wines with his wife Alexis Woods, whose father founded Clos du Bois Winery in 1974. Kivelstadt, Founder and Director of Production, is the owner and winemaker of Qualia Wines (Qualia, Pavo and Dog Daze) with grapes sourced from his family's "Kivelstadt Vineyard". Quinn, Founder and Director of Operations, has spent the past two decades working and studying wine within the restaurant business.
Outside of Silvertap Wines' founders, the wine is supported by industry heavyweights. Bill Knuttel, Silvertap's consulting winemaker, has more than 30 years of winemaking experience in ultra-premium fine wines. Knuttel was founding winemaker of Saintsbury Vineyard and has created acclaimed wines at top wineries such as Chalk Hill Estate Vineyards & Winery. Aside from Silvertap, he is currently the winemaker for Dry Creek Vineyards and Stromburg Vineyards. Duff Bevill, vineyard manager of Merry Edwards Winery, oversees sustainable farming of all of Silvertap's Sauvignon Blanc from Dry Creek Valley's "Woods Vineyard".
Aside from the Sauvignon Blanc, Silvertap Wines produces a '08 Sonoma County Merlot, '08 Sonoma County Chardonnay, '06 Zinfandel and a '08 Cabernet Sauvignon. 8 to 10 wines, under the Silvertap moniker, are slated to be in the market by the end of summer 2010.
Consumers are directly reaping the benefits of keg wine. Bottles, corks, labels, foils and boxes cost an average of $2 a bottle. Keg wine cuts down on production costs from 20 to 25%, providing the consumer a better deal on quality wine. Furthermore, as keg wine eliminates oxidation, businesses no longer have to throw away half used bottles of wine. This wastage results in a higher mark up for wine by the glass ultimately affecting the consumer's wallet. Specifically, wine on tap reduces cost to the consumer by as much as 30%.
Current locations carrying Silvertap Wines include OTD, Annabelle's Bar & Bistro, Salt House, Ironside and Fat Angel in San Francisco as well as The Tavern at Lark Creek and Piatti in Northern California.
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Dan Donahoe
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SOURCE Silvertap Wines
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