Layer Cake Winemaker Jayson Woodbridge

Although this blog entry is more about Jayson Woodbridge’s brand Hundred Acre; I thought the read would give you insight to the man that makes Layer Cake Wine.

Shameless Plug:

I met Jayson (Woodbridge) nearly a decade ago outside of the once St. Helena hot spot Tra Vigne. Even then as a newcomer from Canada his presence was felt from everyone in the room and the immense patio filled with the St. Helena wine establishment. There was something about him that you couldn’t miss even casually. Maybe it’s his size, maybe it’s his aura or maybe it’s that look on his face like he’s willing to compete at any moment with anyone for the top rung of the industry. I have to say since I’ve been in the wine business, there’s not been one star that has risen faster.

There’s not been one guy who’s put his not so proverbial balls on the line to make what he’s passionate about which is really good wine. And yes, from my estimation, he’s not competing with you, Bobby Parker or anyone who critiques wine from an armchair hidden behind a bow tie and some lofty impression of themselves. He’s competing against himself, because in his mind, much like Reese Bobby, Ricky Bobby’s daddy, Jayson knows “if you aren’t first, you are last” Since 2000, Hundred Acre wines have taken top scores from every wine critic in the land. From my estimation, it’s much deserved place for a guy who risked it all to act upon what his circadian rhythm alone told him to do: “cut no corners and make the finest wine possible, from every corner of the planet need be”

I have had the luxury, pleasure and honor of tasting Hundred Acre “Kayli Morgan” Napa Valley Cabernet on many occasions over the last ten years. To many it would be an esteemed experience alone. However, to speak to the man behind the curtain, the one experience that stands out in my mind was the first time I ever tried the wine with Mr. Woodbridge in 2002.

He opened his cellar door and said, “go in and get any two bottles of wine you want so we can try them with my first vintage of Hundred Acre. The only caveat; it has to be Bordeaux varietal based, outside of that, regardless of expense, I want your opinion.” I was urged to pick appropriate world class wines, given free reign with very little fear from the vintner of the unreleased Hundred Acre. So I chose carefully, but realize, he had every great wine in the world to chose from…I got sweaty considering the options.

Not wanting to cherry pick or over extend my welcome I emerged from the cellar with two bottles that were well recognized about $100 a bottle a piece. I was chided immediately and laughed at by Jays, he goes, “go back in and get some real wine; you are my guest and I want you to try the best in the world against Hundred Acre” I shuddered to think I had Carte Blanche with his cellar, but, I did what I was told and emerged with two of the finest wines in the world.

The lineup was the 1990 Le Pin from Pomerol and the 1997 Harlan Napa Valley Cabernet; without checking references I believe they were both rated 100 points by Parker. Jayson pulled the corks and decanted each wine like he was opening beers at a bachelor party. He didn’t care one bit about what he was going against; he wanted an honest opinion from people who barely knew him at the time, but, moreover trained palates.

Each wine was stunning, without hesitation. Each wine had it’s values that you could see would offer a 100 point experience to someone. That notwithstanding, the Le Pin was 30 years too young, but may have been one of the greatest opportunities to try what ‘will be’ a world recognized legendary wine forever. The Harlan was ripe, abundant, classic 1997 vintage, but, I got to tell you, I wouldn’t have closed my eyes and thought 100 points. I am not enamored with expensive wines not having shelf life and at this point the secondary market was getting $800-$1200 a bottle for a wine that had five years left in it.

Then the 2000 Hundred Acre was tried. The wine was so polished and palate encompassing that it made my mind swirl; yes, I had tried these other two wines prior, but, the thought that $125 was going to get me a 95-100 point experience was what I thought about. The price to value ratio worked. Moreover, the idea that Jayson would expose himself to potential criticism over his new creation made me respect him even more.

He said, “SteveO, it’s what it takes to make this type of wine. I will never compromise, spare expense or stop making what I believe to be one of the best wines Napa Valley will ever see.” To date Jayson Woodbridge has continued to develop critical acclaim while never compromising his creative integrity. His results are proven year over year by anyone and everyone that is in the business of evaluating wines. His mailing list is closed to newcomers and to be honest, the opportunity to taste something that has taken so much dedication should be hard to obtain. Hundred Acre wines are a once in a lifetime experience and one that I will never forget.

Layer Cake Napa Valley Cabernet Sauvignon 2007 SOLD OUT

Layer Cake Wines are always 100 percent pure

Thanks to everyone who purchased our first bottling of the Layer Cake Napa Valley Cabernet Sauvignon. We can tell you without hesitation it’s been made with nothing but Pure Love and a dedication to creating wines that everyone can enjoy.

We’ll keep making Layer Cake Cabernet if you keep drinking them!!

Jayson Woodbridge, Vintner of Layer Cake Wines, Announces Philippe Melka Will Join Team

Jayson Woodbridge, Vintner of Layer Cake Wines, Announces Philippe Melka Will Join Team

All Star Winemaking Team Adds Napa Valley Cabernet Sauvignon to
Collection of Global, Handcrafted Wines; Brand Experiencing Great
Momentum in Market
ST. HELENA, Calif.–(Business Wire)–

Layer Cake Wines are always 100 percent pure

Jayson Woodbridge, renowned global winemaker and owner/winemaker
of Hundred Acre and Layer Cake wine brands, today announced that
celebrated winemaker, consultant and good friend, Philippe Melka, will
join his Layer Cake winemaking team. Layer Cake Wines demonstrate
Jayson Woodbridge’s vision of crafting wines based on his own personal
experiences and journeys with people and vineyards around the globe.
The high quality, handcrafted wines consist of a one hundred percent
Old Vine Primitivo (Zinfandel) from Puglia, Italy, Shiraz from the
Barossa Valley and South Australia, a Cotes Du Rhone from the Rhone
Valley in France, and a Malbec from Mendoza, Argentina, all retailing
for just $15.99 – an incredible value. With today’s announcement
Jayson also said he will roll out a small allotment of Layer Cake Napa
Valley Cabernet Sauvignon.

“This is an exciting time for Layer Cake Wines,” said Jayson
Woodbridge. “We’re having an amazing experience, incredible growth and
a response from our customers that makes us all proud. With today’s
announcement, my old friend Philippe Melka joins my team of talented
winemakers and adventurers as we introduce some of the fruits of our
labor: Our 2007 Napa Valley Cabernet Sauvignon, which is partially barrel fermented, hand sorted and definitely hand crafted. Philippe tasted this wine, and told me that he really loved it and thought it was a great deal, adding that he wanted to work with the Layer Cake winemaking team. It’s great to have him on board,” Jayson said.

“This is great fun for me,” said Philippe Melka. “Jayson and I
have worked together for a long time. When he told me about his vision
for Layer Cake I wanted to be a part of it. The idea of making wines
in distant lands with a true understanding of the terroir of the place
and how the wines should be made, and then delivering such great wines
at these price points is rare, and I’m thrilled to join Jayson in his
efforts. His vision for Layer Cake is something I have believed in for
a long time,” he continued.

With Jayson as the vision behind the brand overseeing all
winemaking, and Philippe at his side, they work with the star-studded
line-up of winemakers at Layer Cake including Helen Mawson, who
contributes to the Malbec from Argentina, and is also the winemaker
for Winter, a highly acclaimed Napa Valley Cabernet Sauvignon. Mawson
is also known for her work with Philippe at Vineyard 29, and with
Jayson at Hundred Acre. Marc Nanes, who has also worked with Jayson at
Hundred Acre for years and is closely involved with the Layer Cake
Barossa and South Australia Shiraz, got his start in Napa Valley
working with star brands such as Quintessa and St. Clement Vineyards.
Also working with the team is Jayson’s brother Cameron who has been at
his side for years and will release his own Napa Valley Cabernet
Sauvignon this fall called Stormy Weather.

Layer Cake Wines are quickly building momentum across the country
as wine lovers discover these rich, lush and complex expressions of
unique varietals from places around the globe. Both the 2007 Layer
Cake Malbec from Argentina and the 2006 Layer Cake Primitivo from
Puglia made Nielson’s top 10 list of the top performing labels
introduced to the market in the first half of 2008. Winemaker Jayson
Woodbridge and his team focus on making wines from unique locations
that have a sense of history and family, and the Layer Cake Wines
symbolize time, terroir and something that can only be hand made. As a
result, every Layer Cake wine is a true and distinct reflection of the
farmers, the land and Jayson Woodbridge’s own style of winemaking.

With the fall release of the Napa Valley Cabernet Sauvignon, along
with this year’s release of Primitivo, the Cote Du Rhone and the
Argentine Malbec from Mendoza, Layer Cake continues to venture beyond
Australia and the original Barossa Valley Shiraz. Jayson is now
realizing his vision of Layer Cake Wines representing countries,
people and traditions of craftsmanship. Most of the Layer Cake Wines
are at a suggested retail price of $15.99. The Napa Valley Cabernet
Sauvignon will retail for $30.00. All the Layer Cake Wines are
available in limited quantities, and distributed throughout the United
States by Vintage Point.

Great Food Pairing for Layer Cake Cabernet Sauvignon

Layer Cake Wines are always 100 percent pure

I went to Whole Foods last night to pick up some dinner. It was crowded with busy shoppers, almost frenzied. I wanted to pair something with the Layer Cake Cabernet with something appropriate, but not too labor intensive.

At the butcher’s counter there were every cut of steak you could imagine. NY Sirloin at $21.99 per pound, dry aged ribeye for $25.99 per pound and then skirt steaks for $8.99 per pound. It was a no brainer; skirt steak may be my favorite cut of meat with tons of marbling and not too much excessive fat. And although Layer Cake Cabernet can manage any great steak with the greatest of ease; it doesn’t make tons of sense to buy one steak for nearly the cost of the bottle when I was making dinner for two.

I also bought Broccoli Rabe, Rustichella Abruzzo brand penne rigate, arugula and some basil. The idea was to sear the skirt steak and make a simple pasta with stellar ingredients.

The steaks were marinated in a little lemon, olive oil, black pepper and crushed garlic cloves. The ‘Broccoli Rabe’ blanched in salty water then chopped rough and the penne cooked to al dente. Each ingredient was par cooked in order to bring together at the end; much like winemaking.

As the pasta was cooked, I seared the steaks on a very high heat to insure texture and caramelization on the outside and extra juicy inside. The total cooking time was about three minutes a side on a very high flame and then four to five minutes in the oven to finish. I then sliced a little garlic and then fried it till golden brown, added my chopped broccoli rabe and then the pasta. It was finished with just a bit of butter, parmeggiano reggiano and torn basil. The steaks rested for a few minutes and then were sliced and placed on top of the pasta.

The earthy side of the broccoli rabe and sweet garlic combined with the succulent skirt steak perfectly. The Rustichella Abruzzo penne was coated with butter and parm; each bite was very gratifying. Glasses of Layer Cake Cabernet were shared throughout the dinner. Rich and smooth, the Layer Cake Cabernet is more voluptuous than so many wines nearly twice price. However, I think the simple ease of access to the wine was so impressive. As soon as the screw cap came off the wine was bright and expressive with lavish levels of fruit and very sweet tannins.

As we ate and drank I think the thing I remember the most is never wondering how good the wine was or even how fantastic the pasta came out. Everything just came together and glasses and plates were emptied.

It was a perfect meal of culture and great ingredients; Layer Cake Cabernet Sauvignon was a superlative compliment for our Thursday night dinner.

What's your favorite Layer Cake?