Hundred Acre is unique in the world of cult wine for several reasons:

• Owner/Winemaker: Jayson Woodbridge is both owner and winemaker at Hundred Acre (in contrast to Colgin, Scarecrow, Screaming Eagle, Bryant Family, and many other cult producers) - he makes the wines he wants instead of the wines that consultants/superstar winemakers tell him to make. Like a chef-owned 3-Star Michelin restaurant where the chef is actually in the kitchen cooking every night.
• 100% Estate Fruit: - Hundred Acre does not purchase or sell fruit; for Jayson, the soul of the brand is in the vineyards, and since the start, he has worked with the same three sites over and over in a relentless quest for improvement (if you taste older vintages of HA, it’s not so much a stylistic evolution as a quest to get a better understanding of each vineyard)
  • Kayli Morgan: a valley floor vineyard in St. Helena located in a former river bed; cooling clay soils lead critics to compare the wine to Pomerol despite the fact that it’s 100% Cabernet. Remarkably plush, velvety, aromatic wine.
  • Ark Vineyard: a vineyard located about 500 feet off the valley floor on Glass Mountain above St. Helena (Glass Mtn is an unofficial sub-AVA of Howell Mountain named for its obsidian soils). Angular, dense, classic cult Cabernet.
  • Few & Far Between: A hillside vineyard that is the upper slope of Eisele Vineyard in St. Helena (first vintage was 2008 - Eisele is now owned by Latour); combines elements of Kayli and Ark.
  • Other Labels: Jayson also makes wine under other labels like Cherry Pie (Pinot Noir sourced from Napa and Sonoma) as well as Layer Cake (a series of consistently excellent everyday drinking wines from California, Spain, Italy, Australia and Argentina)
• Cutting-Edge Winemaking: As a former investment banker from Canada, Jayson has no formal viticultural training, but due to his outsider perspective, he is always trying to push boundaries. Integrates tech from other disciplines:
  • Every vine has its own micro-misting system adapted from an orchid farm in Holland - this system ionizes the water, controlling the ambient temperature without “watering” the plant (cf. Air Conditioning); trying to extend the growing season and capture fruit at its peak by managing the air around the vine instead of the vine itself (intervention but non-interventionalist)
  • No chemicals at the winery - uses only ozonated water, steam, and purchased 5 air purifiers from a space station (NASA); the purifiers contain UV light bars that remove microbes from the air and keep the winery completely sterile without using chemical treatments
  • Raw wines - no cold stabilization, racking, fining, or filtration (“Racking was for the French, who faced the challenge of keeping their wines clean”)
• Relentless Commitment to Quality: Jayson has earned a total of fourteen 100 point ratings, but if you ask him, he’s always trying to make “perfect” wine - meticulous, uncompromising viticulture and winemaking