Chris Hamilton knows something about beating the odds. From a childhood of economic hardship, to becoming an amateur race car driver, to a Napa Valley vintner, he's made a career of “turning right when everyone turns left.” His Wülf Cabernet—sporting a label in famous racing colors—is the ultimate outsider's play on California’s most rarefied Cabernet Sauvignon Terroir.

The 55-acre Pelissa Vineyard sits at Oakville's epicenter, sharing the same deep alluvial gravels and afternoon sun exposure that make neighboring Opus One ($400) and Beckstoffer To Kalon some of Oakville’s priciest real estate. 

Hamilton has an eye for talent. Jeff Ames, the 100-point winemaker behind TOR, handled harvest, while Sara Donley, who spent six years at Colgin Cellars, guided the wine through its 20-month, 50% new French oak élevage. The result? A $150 Cabernet masquerading as an $80 bottle. Those are just the facts.

Why You'll Love It

• Oakville power meets restraint: black cherries, cassis, and violets wrapped in that unmistakable gravelly-loam minerality of Oakville: the greatest terroir in the world for Cabernet Sauvignon. This wine is in the same balanced, restrained style that Opus One is known for.

• Organically farmed fruit from a benchmark vintage, 2021, means tiny berries packed with concentrated flavor, which is why Jeb Dunnuck called 2021 “one of Napa's Greatest” vintages.
  

• Undeniable pedigree: Between the Pelissa Vineyard and its alluvial Oakville terroir, Jeff Ames (TOR) and Sara Donley (Colgin alum) making the wine, this wine should cost twice as much. This is NOT a “private label” or “NDA” wine either; it’s a wine made with intention and perfectionism. You will be challenged to find a better Oakville Cab under $100.

How to Serve it

• Open it now for instant gratification, or stash it away through 2035—this has the structure and acid balance to go the distance.
  

• Serve at 60-62°F in Bordeaux stems.

• Pair with a thick-cut ribeye brushed with red miso butter and dusted with fresh thyme.