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Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:

Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed


Hundred Acre Fortunate Son ‘The Dreamer’ Cabernet Sauvignon 2018


Have you ever wondered why the Mascot is substantially better in most years than some of the bigger name $300 to $400 dollar flagship wines? The grapes that don’t quite make the cut for Harlan and Bond, are still pretty damn delicious.

And that’s pretty much exactly what we have here today from Hundred Acre, except today’s wine already has an enormous score of its own. Robert Parker has gushed about Jason Woodbridge’s Cabernets many times. He’s called them “Chateau Latour on steroids” and he’s awarded the winemaker with well over twenty 100-point scores.

His best summary of the character that is Jason Woodbridge is: “The genius of Jayson Woodbridge is not in dispute. A bigger than life character, he has a certain personal flamboyance and no-prisoners-taken persona, but what he and his team do in the vineyards and winery speaks for itself. These are remarkable wines, with his Cabernet Sauvignons some of the very finest in the world…”

Hundred Acre’s ‘The Dreamer’ is made from near century-old Cabernet vines, grown on the adjoining parcel to their Few and Far Between Vineyard. A stone’s throw to the left and this would be estate fruit and consequently $700 to $1,000 per bottle IF you could even find someone to sell it to you. (The current winery waitlist is almost a decade long).

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95 Points, Parker’s Wine Advocate
Coming from a vineyard close to Hundred Acre’s Few and Far Between vineyard and planted to 85- to 90-year-old vines, the 2018 Cabernet Sauvignon The Dreamer is made from around 92% Cabernet Sauvignon with a small proportion of unknown red varieties interplanted. Deep garnet-purple in color, it bursts with flamboyant notes of redcurrant preserves, cassis, dark chocolate, violets and red roses, plus fragrant hints of Indian spices and camphor, with a suggestion of iron ore. The medium to full-bodied palate is fabulously velvety, delivering beautiful freshness and loads of spicy layers, finishing very long.


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