Morgan’s Way is where the Hundred Acre story began. Jayson Woodbridge purchased the vineyard in August 2000, just weeks before making his first wine from the property. The roughly nine-acre site sits north of St. Helena, east of Silverado Trail near the base of Howell Mountain, and was planted entirely to Cabernet Sauvignon in 1996. Originally known as Kayli Morgan Vineyard, it was later renamed Morgan’s Way in honor of Woodbridge’s daughter Morgan, but the source remained the same: a small estate vineyard that has anchored Hundred Acre from its first vintage onward. The vineyard’s character begins below the surface. Morgan’s Way is rooted in clay-rich soils that retain moisture through Napa’s dry summers, developing cracks as the season progresses and encouraging the roots deeper into the ground. Cabernet Sauvignon clones 7 and 337 were planted here, and the vineyard is farmed organically as part of Hundred Acre’s estate program. The 2023 season gave those vines unusual time to develop: winter and spring rains replenished the soils, followed by a mild summer and one of Napa Valley’s longest growing seasons in a decade or more. Cabernet harvest extended deep into the fall, allowing ripening to proceed without the pressure of severe heat. Woodbridge remains the winemaker, and the cellar approach is as deliberate as the farming. Hundred Acre’s vineyard-designated Cabernets are aged for a minimum of 30 months in tightly grained, center-cut French oak barriques, with the stave wood selected and air-dried before barrel construction. Morgan’s Way is the most direct connection to the origins of Hundred Acre: one estate vineyard, Cabernet Sauvignon, and more than two decades spent refining the relationship between this particular piece of Napa Valley ground and the wine it produces.