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  • 2005 Hundred Acre Cabernet Sauvignon Fortification

2005 Hundred Acre Cabernet Sauvignon Fortification

UNITED STATES / CALIFORNIA / NAPA
  • 100 WA
  • 94 IWC
  • Variety
    Cabernet Sauvignon
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SKU: 309771-2005-750

This item is available by the case only

Total:
$695.00

This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 94

    ($500) Deep medium ruby; darker than the 2004. Much more primary aromas of cassis, black cherry, licorice and mint; less nutty and high-toned than the 2004. Powerful, dense, fresh and elegant, with a deep sweetness, firm underlying structure and a seamless texture. Finishes with explosive, youthful dark fruit flavors, a wave of mellow tannins and terrific energy. After 48 hours in the recorked bottle this retained its verve and showed a captivating chocolate mint flavor. About as close to a young vintage port as I've tasted from outside Portugal. Very impressive.
    Author: Stephen Tanzer
    Issue: May/June 2009
  • Wine Advocate | Rating: 100

    Medium tawny colored, the 2005 Fortification hits the ground running with a profoundly scented nose of blueberry compote, plum preserves, baked blackcurrants and black licorice with touches of coffee beans, dark chocolate, mincemeat pie and scorched earth plus a touch of Chinese five spice. Full-bodied, super concentrated and wonderfully opulent in the mouth, the unctuous black fruit layers are sparked by a myriad of exotic spices with fantastic harmony and a finish that just goes on and on.
    Drink Dates: 2018 - 2060
    Author: Lisa Perrotti-Brown
    Issue: Interim December 2018 Week 1
  • Vinous | Rating: 94

    Deep medium ruby; darker than the 2004. Much more primary aromas of cassis, black cherry, licorice and mint; less nutty and high-toned than the 2004. Powerful, dense, fresh and elegant, with a deep sweetness, firm underlying structure and a seamless texture. Finishes with explosive, youthful dark fruit flavors, a wave of mellow tannins and terrific energy. After 48 hours in the recorked bottle this retained its verve and showed a captivating chocolate mint flavor. About as close to a young vintage port as I've tasted from outside Portugal. Very impressive.
    Author: Stephen Tanzer
    Issue: May 2009
  • Self | Rating: 100

    Author: tiberite
In 1998 Jayson Woodbridge released his first vintage, one Cabernet, made from his own 10-acre Kayli Morgan Vineyard. The goal was to create a "Right Bank" style Cabernet from those clay soils. With the second vintage, he earned scores in the mid-90s and sold the wine for double the previous vintage. In addition to the Cabernet Sauvignon Kayli Morgan Vineyard, Woodbridge produces a Howell Mountain Cabernet from The Ark Vineyard and a single-vineyard Shiraz from his Ancient Way Vineyard in Barossa Valley.

See other similar producers:Roy Estate,Robert Craig Wine Cellars,Hourglass

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the Haut-Médoc and Graves in Bordeaux, and Napa and Sonoma in California.

The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.

Old-World Cabernet Sauvignon is often blended with Merlot, which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this Bordeaux blend. These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. First-Growth producers such as Château Lafite-Rothschild, Château Latour, and Château Margaux consistently produce some of the highest-quality Cabernet Sauvignon-based blends.

New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like Screaming Eagle, Hundred Acre, Schrader and Scarecrow.

All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety. 

Collector Data For This Wine

  • 97 bottles owned
  • 47 collectors
  • Average collector rating: 100
    (Out of 47 collectors)