Deep garnet. Aromas of morello cherries, boysenberry jam, blackcurrant candy, tobacco leaves, sage, understory vegetation, and pencil shavings. Full-bodied and energetic, with a firm, muscular mouthfeel. Fully ripe fruit and tannins make their presence known. The finish is long, lively, and complex. This is a bottle that encapsulates everything great about the 2018 vintage. The wine is aged for a minimum of 40 months in carefully selected, top-quality French oak barriques. The barrel siding is selected with an emphasis on fine grain and is only used after being naturally dried for three years. 2018 is a vintage with a strong presence and a high level of completion. It is also a very complex and serious vintage. For Jason, it is the perfect vintage. Wraith is Hundred Acres' own vineyards, Arc, Morgan's Way (formerly Cayley Morgan), and Few & Far Between are third.
This is an ultra-premium wine that is complete with the best of both worlds. This is a "perfect" wine made by using grapes from the best plots of each vineyard and taking the best of them. The individuality and beauty of each single vineyard are harmonized into one, resulting in a very unique and complex wine. Hundred Acres is a boutique winery in Napa Valley founded in 1998 (at the age of 36) by Jason Woodbridge, who made a huge fortune at a young age during his time as an investment banker. Jason has established a "0 or 100" policy and strongly believes that "if it's not the highest quality, there's no point in doing it," producing "perfect" Cabernet Sauvignon that allows no compromise. Hundred Acres is not a wine made by striving for "perfection," but an ultra-premium wine that is brewed with the utmost care, with "perfection" as the basic premise. The grapes from each vineyard are harvested by hand in multiple batches as the aging progresses. After harvest, the grapes are thoroughly hand-sorted, divided by harvest time, plot, and field, and each is fermented, pressed, and aged separately. The French oak used at Hundred Acres is only fine-grained wood from specific forests, and only high-spec barrels are used, which are naturally dried for at least three years and then toasted. All wines are aged for at least 30 months, and only those that Jason deems perfect are bottled and released. Of course, wines that are not "perfect" are not released in the first place.