“One Acre, One Guy, One Wine” slogan is the quintessential meaning behind their wines and success. It started in 2002 with Dave Becker, who founded the One Acre label with just one acre of Cabernet Sauvignon planted at his family home in the Oak Knoll region of the Napa Valley. The success of One Acre led to the launch of Acre Wines, a portfolio of classic wines from sustainably farmed, family-owned estate vineyards in Napa Valley.
Industry veterans, Mike and Talley Henry purchased the winery in 2017. Together, with well-known consulting winemaker Richard Bruno, they continue to carry on the One Acre and Acre Wines legacy that Dave created nearly two decades ago. Today, the One Acre portfolio includes an Oak Knoll Cabernet sourced from Dave’s original one acre vineyard, and a Yountville Cabernet Sauvignon, planted on one acre with identical clones, varietal, spacing and row orientation as the Oak Knoll Cabernet to be able to understand and appreciate the differences of “terroir”. The highly acclaimed Acre portfolio includes a Cabernet Sauvignon, Merlot, Zinfandel and Sauvignon Blanc sourced from family-owned vineyards within the stellar AVA’s of Oakville, Yountville, Calistoga, and Stags Leap.
The wine on the eyes was a deep purple/red color and a medium heavy viscosity. Looking into the glass ones expectations immediately rose knowing a treat was beckoning. On the nose one of the most fruit forward Cabernet Sauvignon’s with blackberry and cherry wafted into the senses. Once on the palate, the lushness of the fruit was present but not overly sweet, just perfect with aromas. A little black licorice was present in the background. In the foreground, cedar and oak spice were present and continue through the finish. Tannins were present but supportive with soft edges and not overbearing. This wine is 100% Cabernet Sauvignon from the Lamm Vineyard in Yountville. The wine is aged 33 months in aged in French oak barrels with 33% being new. Only 93 cases were produced.
The Food and Wine Pairing
Paired with a seared BBQ’ed ribeye served medium rare along with smashed Yukon Gold potatoes and roasted brussel sprouts drizzled with a balsamic reduction glaze. The wine and steak were beyond scrumptious and provided such a wonderful experience.