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Flat front label of wine

Hundred Acre Kayli Morgan Cabernet Sauvignon 2010

Cabernet Sauvignon from Napa Valley, California
  • RP97
  • WS93
0% ABV
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Winemaker Notes

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.

The Kayli Morgan Vineyard is located just north of Saint Helena, California at the base of Howell Mountain. The soils are a chocolaty clay; holding moisture to keep the vines cool. As summer progresses, the ground forms micro-cracks, allowing the roots to seek water deeper and deeper into the earth; as they do, they pick up minerals that give Kayli Morgan its distinctive characteristics. Kayli Morgan is a single estate vineyard and 100% Cabernet Sauvignon.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
The 2010 Cabernet Sauvignon Kayli Morgan (only 25% of the normal production or 250 cases were made) offers a remarkable suppleness and velvety character to the tannins. Despite being 100% Cabernet Sauvignon you would almost swear this was a Merlot-based wine from one of the finest vineyards in Pomerol given its lusciousness and appeal. This spectacular 2010 possesses abundant creamy creme de cassis notes intermixed with notions of mulberries and spicy oak and a broad, expansive, savory appeal with decent acidity as well as ripe tannin. As in nearly every vintage, this 2010 can be drunk early yet has the uncanny intensity and overall harmony to age effortlessly. We still don’t know how long this wine will last since the first vintage was only in 2000, which was not one of Napa's greatest years. The 2010 should hold up for at least 20-30 years.
WS 93
Wine Spectator
Firm, intense and vibrant, with a rich, dense core of dried currant and dark berry, showing touches of mocha and espresso. Ends with rich, chewy tannins that give the flavors traction, revealing a burst of red candy. Best from 2014 through 2026. 600 cases made.
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Hundred Acre

Hundred Acre

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Hundred Acre, 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

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

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.

KTZ124349_2010 Item# 124349