“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 raspberry. Once on the palate, plum and oak spices along with an earthly minerality to counterbalance the fruit. Similar to One Acre 2015 Yountville Cabernet Sauvignon, but this provided a bit more structure and rounded by firm tannins. The finish was medium long beckoning yet another sip. This is 100% Cabernet Sauvignon from the Porchview Vineyard in Oak Knoll, the original vineyard of One Acre. Aged for 33 months in French oak with 33% being new. Only 23 cases were produced. The winery sells it for $85 a bottle and it is a solid “A list” wine.
The Food and Wine Pairing
Paired this evening with a seasoned and seared BBQ’ed beef filet cooked to medium rare. Sautéed asparagus in garlic and sea salt along with Yukon Gold potatoes rounded off the meal. The wine was simply wonderful with the grilled meat.