Hundred Acre is a St Helena winery that is owned by Jayson Woodbridge. Winemaker Phillipe Melka produces Cabernet Sauvignon, Shiraz, and a blend of Chardonnay, Viognier, and Gewurztraminer called Gold.
Hundred Acre is located in the St Helena AVA. Owner Jayson Woodbridge is originally from San Francisco. Originally focusing on Napa Valley Cabernet Sauvignon, he has branched out and now vinifies other varietals as well.
Gold is a blend of Chardonnay, Viognier, and a small amount of Gewurztraminer. It was not oaked nor did it undergo malolactic fermentation. The bottle contains small flakes of gold.
The 2004 Ancient Way Shiraz is a cult wine that is made from old vines in Australia’s Barossa Valley. This vineyard yielded an incredibly low .8 tons per acre. 600 cases of this wine were produced.
"One of California’s (perhaps the world’s) most flamboyant, talented, contrarian wine producers is Napa Valley’s Jayson Woodbridge, the owner of Hundred Acre winery. Woodbridge has been running in high gear since his debut 2000. His 100% Cabernet Sauvignons are made primarily by him, with some consulting advice from Philippe Melka. His first effort was from his home vineyard, Kayli Morgan, which is situated east of St. Helena. That offering was followed by a Cabernet from the 15 acre Ark Vineyard on Howell Mountain. Woodbridge recently purchased a tiny, well-situated hillside parcel above the Eisele Vineyard, southeast of Calistoga. His special projects include the Cabernet Sauvignon Precious (in issue #174 I mistakenly called it “Previous”), a wine harvested grape by grape rather than bunch by bunch, and his Cabernet Sauvignon Deep Time, which sees extended oak aging (36-42 months). All things considered, this is an extraordinary group of wines. They are not easy to secure unless you are on Hundred Acre’s mailing list, but they are truly profound offerings that showcase a variety of Napa Valley terroirs as well as different harvesting and barrel aging techniques. The newest enterprise is the Dark Matter Zinfandel, a Zinfandel that is pushed to the limits of ripeness from the high elevations of Howell Mountain. The most common characteristic among all of the Hundred Acre Cabernet Sauvignons is their incredibly opulent, creamy textures. That character vindicates Woodbridge’s harvesting decisions as he seems to achieve extraordinarily sweet, noble tannins in all of his wines. There are approximately 250 cases of Jayson Woodbridge’s special projects, including the Precious and Deep Time cuvees."
-Wine Adocate, Robert Parker
Hundred Acre Cabernet Sauvignon Kayli Morgan Vineyard 2001
Rated 95 - The 2001 Cabernet Sauvignon continues to evolve beautifully, revealing a deep purple color as well as a beautiful nose of classic creme de cassis intermixed with hints of pencil shavings, licorice, toast, and cedar. Voluptuously textured and full-bodied, with tremendous purity and a concentrated finish, it should age effortlessly for 10-15 years. - Robert Parker
Hundred Acre Cabernet Sauvignon 2005
Rated 98 - The 2005 Cabernet Sauvignon Kayli Morgan Vineyard (approximately 1,000 cases produced) is exquisite, performing even better this year than it did last. A beautiful bouquet of licorice, smoke, burning embers, creme de cassis, sweet black cherries, and spice box soars from the glass of this 2005. Unctuous, flamboyant, and incredibly pure, it is a superb Cabernet Sauvignon that is already strutting its remarkable potential. It can be drunk now or cellared for 15-20 years. Offers delicious pure, ripe and fleshy Cabernet fruit, delivering layers of currant, wild berry and a hint of raspberry, with mineral, pebble and cedary oak. All of it unfolds gracefully, with a supple, caressing texture. Best from 2010 through 2017. 1,200 cases made. - Robert Parker
Hundred Acre Deep Time Cabernet Sauvignon 2005
Rated 98 - The 2005 Cabernet Sauvignon Deep Time, which will be aged somewhere between 36 and 40 months in 100% new oak, is his study in how oak integrates over time and how a Cabernet Sauvignon can, even after two years, continue to concentrate the same way a chef reduces a stock. This is a beautifully pure, rich, complex, cedary black currant wine with the oak well-concealed, and soft tannins. A silky wine, made in a flamboyant style that could be a hypothetical blend of La Mission Haut-Brion, Mouton-Rothschild, and a great vintage of Le Pin, it should drink beautifully for 10-15+ years. - Robert Parker