Unique Food & Wine Pairing with Exclusive Hundred Acre Winery
Sun Valley Wine Company in Ketchum, Idaho hosted a one-of-a-kind Hundred Acre wine dinner on March 13, 2026. The wine bar and bottle shop showcased eight exclusive wines from the Napa Valley based winery, paired with four unique courses prepared by Executive Chef, Michael Bocklemann. With only fifteen people in attendance, the evening was a chance to experience one-of-a-kind food and wine pairings in a small, intimate setting.
What Makes Hundred Acre Wine so Exclusive
Hundred Acre wines have created a cult following with a winery that is closed to the public and a five-year waiting list to join their elusive wine club. Described by Dexter as a “wine paving its own path,” Hundred Acre is known for its costly production methods consistent 100-point scores and collectability of its renowned Cabernet Sauvignon.
Owner Jayson Woodbridge individually determines which vines are picked at what times, using emotional techniques instead of the traditional formulaic approaches of other vintners. This results in extraordinarily high-quality wines available in limited quantities. In fact, by attending the wine dinner hosted by Sun Valley Wine Company, three of the guests (from Seattle, Las Vegas, and Salt Lake City) were able to sign up for the wine club that same evening.
The partnership with Hundred Acres Winery came about since Sun Valley Wine Company is one of the only places in Sun Valley that offers the prestigious brand for retail sales.
The Tasting Notes of the Wines
At the Hundred Acre Wine dinner, guests were able to savor the following selection of carefully curated wines:
- Summer Dreams 2023 “Walking on Venice Beach” Sauvignon Blanc – tropical fruits, green apple, and tangerine, balanced by bright acidity, mineral slate notes, and a long, creamy finish.
- Summer Dreams 2021 “Lazy Lounging” Chardonnay – creamy, textured flavors of peach, pineapple, and hazelnut, with a long, balanced, and spicy finish
- Summer Dreams 2021 “Golden Hour” Pinot Noir –fragrant profile of strawberries, black raspberries, and tea leaf with a silky texture
- Summer Dreams 2021 “Super Chill” Pinot Noir – notes of black raspberry, forest floor, and white pepper, with a silky texture, bright acidity, and a long, savory finish
- Fortunate Son 2021 “The Warrior” Cabernet Sauvignon – intense flavors of black plum, blackberry, cocoa, and espresso, with velvety tannins, and a long, minerally finish
- Hundred Acre 2021 “Morgan’s Way” Cabernet Sauvignon –intense aromas of black cherry compote, violet, graphite, and cedar, with silky tannins, and a long persistent mineral finish.
- Hundred Acre 2019 “Wraith – Crypt” Cabernet Sauvignon – intense floral scents with a palate of blackberry, red currant, and mineral-sparked velvety tannins
One-of-a-Kind Food and Wine Pairings
The Hundred Acre Wine Dinner at Sun Valley Wine Company paired exquisite Hundred Acres wines with unique dishes crafted by Sun Valley Executive Chef, Michael Bocklemann created specifically to enhance the flavor of each wine.
Crystal’s favorite pairing was the Cherry Cola Duck Balls paired with both the Hundred Acre 2021 “Morgan’s Way” Cabernet Sauvignon and the Hundred Acre 2019 “Wraith – Crypt” Cabernet Sauvignon. “It is really hard to pair one food with two wines,” said Crystal. “And that was done very seamlessly with that dish.”
AMUSE-BOUCHE
Summer Dreams 2023 “Walking on Venice Beach” Sauvignon Blanc
Paired with: Crispy Potato, Poached Quail Egg, Chive Crème Fraiche, Caviar
1ST COURSE:
Summer Dreams 2021 “Lazy Lounging” Chardonnay
Paired with: Szechuan Salmon Tartare and Peach Gastrique, Frisée
2nd COURSE:
Summer Dreams 2021 “Golden Hour” Pinot Noir
Summer Dreams 2021 “Super Chill” Pinot Noir
Paired with: Cherry Cola Duck Balls and Roasted Shiitake, Garbanzo “Cous Cous”
3rd COURSE:
Fortunate Son 2021 “The Warrior” Cabernet Sauvignon
Paired with: SRF Spinalis Roulade and Turnip, Swiss Chard, Truffled Idaho Potato, Thai Basil Chimichurri
4th COURSE:
Hundred Acre 2021 “Morgan’s Way” Cabernet Sauvignon
Hundred Acre 2019 “Wraith – Crypt” Cabernet Sauvignon
Paired with: Cocoa Dusted Elk Loin and Heirloom Grits, Black Currant Demi
5th COURSE:
Anco Molasses Cake and Ginger-Plum Preserves, Miso Cream
