Silver Palm Cabernet
Everyday California reds, poured by a merchant who has sold them for years.
The story behind Silver Palm
Silver Palm is a California label built around the grapes that define the state's everyday red shelf: Cabernet Sauvignon, Zinfandel, Pinot Noir. California Cabernet is the reference point for the style in this country, ripe dark fruit, a spine of tannin, and enough structure to stand up to grilled meat. Zinfandel brings the briar and pepper. Pinot Noir keeps it lighter and red-fruited. Silver Palm works in that familiar register, varietal first, oak in support, nothing overworked.
We have carried the Silver Palm lineup for years because it does the unglamorous job well: a reliable bottle at a fair price that you can open on a Tuesday and not think twice about. The label is straightforward about what it is, and so are we.
Explore the Silver Palm range
Three Silver Palm reds on the shelf, all 750mL, all priced for the regular rotation rather than the special occasion.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Silver Palm Cabernet Sauvignon 750mL | Cabernet Sauvignon | 750mL | Ripe dark fruit, moderate tannin, everyday California red |
| Silver Palm Zinfandel 750mL | Zinfandel | 750mL | Brambly berry, pepper, fuller body for grilled food |
| Silver Palm Pinot Noir 750mL | Pinot Noir | 750mL | Lighter red fruit, soft tannin, serve slightly chilled |
Which Silver Palm is right for you?
Silver Palm Cabernet Sauvignon and Pinot Noir both sit at $15.99 for a 750mL bottle, and the Zinfandel comes in at $12.99. That is the sweet spot for a house red you keep a couple of on hand. At these prices you can pour the Cabernet with dinner on a Wednesday and not treat it like an event. Buy a mixed three and you have the whole lineup covered.
Structured enough for grilled steak, priced for a Tuesday.
Fuller body and pepper that holds up to barbecue sauce.
Soft red fruit, gentle tannin, good with a chill.
Silver Palm cocktails and pairings
These are food reds, not cocktail fodder. Keep it simple and match the weight of the wine to the weight of the plate.