Didn't get the disgorgement date here, but it was at least a few years old.

Showed red apple, lemon tart, slight hint of butterscotch, hazelnut, and yeasty bread. Nice fine mousse, crisp acidity.

A nice opening to the evening. Seemed like it could have sat in the cellar a few more years too.

Don't drink a lot of Sauv Blanc, but this was very enjoyable and would be great on a summer day.

Green melon, hints of slate, florals, slight spice? cardamom or something along those lines, slight buttery hint as well.

This was just a single barrel of Sauv Blanc from block 4 of the La Cerezas Vineyard in Yountville.

This is from the Grist Vineyard on top of Bradford Mountain on the west side of Sonoma. A splash of Petit Sirah (4%) rounds out this wine, and it only saw used oak barrels. 14.7% ABV

This opens up with a smack of spicy pepper, and then gives up some blackberry and raspberry notes that are a bit similar to the Cabs. Lighter in color than the Cabs in the lineup for sure, but the PS gives it a bit more weight and depth than it would have otherwise. Smooth, subtle tannins round out the nice balance.

Seems open and ready for business. Good wine, though my personal preference is for the Cabs.

From Sebastiano Vineyard in the Santa Rita Hills in Santa Barbara.

This seems to sit somewhere between Old and New world. With the cool year of 2011, it's certainly not overripe, but not a Burgundian 13% ABV either...Black cherry, hints of fall leaves and black tea, kirsch. Quite light on it's feet, nicely balanced acidity, fruit, tannins.

Enjoyable wine now, but this could be interesting to lay down for a while and see what happens in 5 or 6 years.

Believe this was a pop 'n pour. 14.7% ABV.

Fruit forward, but definitely not a bomb, this is much more subtle. Nose and palate of cool blueberry, black cherry, graphite, cassis, green pepper, milk chocolate, fresh linen. Very smooth and silky, drinking nicely now.

Steve noted the '07 was done in neutral oak, which contributes to the current drinkability of this, but not sure the backbone is there to go for another decade.

My 2nd favorite of the Cabs next to the '10r in the lineup.

Not unexpectedly shows similar characteristics to the '07, with raspberry, blueberry, linen, florals, hints of vanilla.

But there are certainly differences that shine through. Steve said the '08 was done in 60% new oak, as opposed to the '07 in neutral oak, and also saw the addition of 5% Cab Franc from Stags Leap, and 1% Petit Verdot. All of these, along with the vintage variation, made a wine with more tannic structure and balance.

Drinking well now, but I'm sure could hang out in the cellar till the end of the decade at least.

Showed the most tannins of the lineup, and we all thought it might be in a bit of a closed phase.

The fruit is a bit in the background at the moment, and the other blending grapes seem to come more to the fore in this wine. But of course the similarities are there with the other years; Black cherry and raspberry, graphite, and I get a hint of linen in all of these wines.

Steve noted the '09 had 5% Petit Verdot and 3% Cabernet Franc, and was done in 40% new oak.

Maybe leave this alone for a year, or give it a multi-hour decant.

Again this wine fits right in with the overall themes of the '07, '08, and '09, but shows more fruit forward darker raspberry and blackberry. Still get that hint of linen, florals, cassis.

Very approachable, owing some of that to the 12% Merlot that's in the blend this year. This saw no new oak either, giving it a softer, velvety mouthfeel right out of the gate.

Drinking well now, good value here.

I believe this wine was decanted for several hours prior to bringing it to the dinner. My WOTN.

At 100% Cab Sauv, with no blending grapes, it also stands out next to the other wines in the lineup. I get the feeling it needed the decant; this has big tannins and backbone. Similar flavor profile to the regular '10 bottling, but deeper and darker; more blackberry and dark raspberry, florals, still get that hint of linen. More layers of complexity here too.

Steve said that this wine was made from two barrels that were simply better than the rest, so they pulled them and made a Reserve. One barrel was new oak and the other was used, so the final blend ends up 50% new oak.

This has the stuffing to last in the cellar for a while. Leave it alone for now or give it at least a few hour decant.

Green apple, lemon tart, and that's pretty much the only notes I took, as we had this bottle after all the other bottles and the meal, so I was about done with note taking at that point!

Tasty, well priced bottle of Champagne though.