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Hundred Acre Ark Vineyard Cabernet Sauvignon 2009

Cabernet Sauvignon from Howell Mountain, Napa Valley, California
  • RP96
  • WS94
0% ABV
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3.4 5 Ratings
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3.4 5 Ratings
0% ABV

Winemaker Notes

Ark is gorgeously rich, with a deep ruby/purple color and crème de cassis aromas intermixed with some graphite, licorice, fresh tobacco, espresso, and spice. Dense and massive, with rich, opulent, structured layers of mocha, blackberry, black currant and plum. The wine expresses supple tannins and beautiful concentration, and the flavors run deep and gain momentum on the finish.

All Hundred Acre wines are made by sorting the fruit berry by berry,fermenting in small French oak fermenters, and long aging in the finest barriques. The secret to Hundred Acre is no compromise and no detail overlooked, ever.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The 2009 Cabernet Sauvignon Ark Vineyard emerges from a parcel of old, volcanic soils that inform the wine to a significant degree. A vivid kaleidoscope of iron, ash, tar, smoke, crushed rocks and dark red berries take shape as this fabulous, pedigreed wine shows off its considerable personality. A cool, inward wine, the Ark is all about minerality and pure tension as a backdrop for the characteristic Hundred Acre fruit. A huge, mineral-soaked finish rounds things out in style. The 2009 is the rare Hundred Acre wine that is not likely to offer immediate pleasure. It will more than make up for that in the future. I can’t wait to see how this explosive, beguiling Cabernet develops over the next few years. Anticipated maturity: 2017-2029.
WS 94
Wine Spectator
This elegant style displays backbone and vibrancy, offering fresh, ripe, generous black cherry and blackberry fruit, with silky tannins.
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Hundred Acre

Hundred Acre

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Hundred Acre, Howell Mountain, Napa Valley, California
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"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

Howell Mountain

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Today Cabernet Sauvignon is the star of this part of Napa’s rugged, eastern hills, but Zinfandel was responsible for giving the Howell Mountain growing area its original fame in the late 1800s.

Winemaking in Howell Mountain was abandoned during Prohibition, and wasn’t reawakened until the arrival of Randy Dunn, a talented winemaker famous for the success of Caymus in the 1970s and 1980s. In the early eighties, he set his sights on the Napa hills and subsequently astonished the wine world with a Howell Mountain Cabernet Sauvignon. Shortly thereafter Howell Mountain became officially recognized as the first sub-region of Napa Valley (1983).

With vineyards at 1,400 to 2,000 feet in elevation, they predominantly sit above the fog line but the days in Howell Mountain remain cooler than those in the heart of the valley, giving the grapes a bit more time on the vine.

The Howell Mountain AVA includes 1,000 acres of vineyards interspersed by forestlands in the Vaca Mountains. The soils, shallow and infertile with good drainage, are volcanic ash and red clay and produce highly concentrated berries with thick skins. The resulting wines are full of structure and potential to age.

Today Cabernet Sauvignon, Merlot and Petite Sirah thrive in this sub-appellation, as well as its founding variety, Zinfandel.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

KTZ117093_2009 Item# 117093