Dear friends of my folks, upon hearing of our love of things Napa, sent us home from their beautiful Massachusetts lake house with this bottle of red last summer.  Our host pulled me aside, saying “The V.G.S. stands for ‘very good shit'” and advising that we break out this Cabernet Sauvignon for a special occasion.  We held this in check for the better part of a year before deciding to open in conjunction with our Valentine’s Day (which we celebrated on Friday the 15th instead).  It flat-out blew me away!

Chateau Potelle 2005 V.G.S. Cabernet Sauvignon, Napa Valley, California, USA

By no means is my nose or vocabulary for wine worldly, but I’ve had enough grapes to know this was the real deal.  So smooth and easy, it vaulted immediately into my all-time top five wines, trailing a Bordeaux or two and some Pinots of particular note.  You can look up its “points” some other place; just know you’d crawl across broken glass for just one more good pull from the V.G.S.  We had it with a combination of four-cheese and spicy ravioli, and every bite was almost…odd.  I usually love this pasta but on this occasion it was just a distraction keeping me from more of the killer Cab.

“Nine different soil types high up on Mt. Veeder, sustainable farming, natural yeast fermentation, unfiltered bottling, and gentle traditional winemaking shape these mountain wines with great personality.”  That’s straight from the winery, which produced just 895 cases of this heavenly stuff.

I sometimes wonder if I’ve learned any damn thing after all these bottles, but if I look closer the lessons are more easily discerned.  (I find lessons all the time by bottom’s up.)  The V.G.S. taught me–or at least restated in loud, proud lettering–that sometimes it is the opening of a good wine itself that is the cause for celebration.  A big thank you to the Lewandowski family for the amazing gift/memory!

With dear friends I’ve been to Wente out in the Livermore Valley–it’s in the San Francisco Bay area–and took part in a fun vineyard event this past fall.  I didn’t have the opportunity to sample this Cabernet Sauvignon at the time, and I definitely would have remembered it–it’s spectacular.  I cheated toward the weekend with the Cab on Thursday evening, opening the bottle to accompany a fantastic salmon that was slathered in a grape jelly/barbeque sauce mixture.  We had it with spiced and salted potatoes and an “antioxidant blend” of mixed vegetables.  The food was great; this dark, berry-tinged Cabernet Sauvignon was even better.  My wife nodded and asked right away about the potential of more bottles.

Wente Vineyards Charles Whitmore 2010 Heritage Block Cabernet Sauvignon, Livermore Valley, California, USA.

Friday night we had “Happy Hour”, with the Wente Cabernet Sauvignon 2010 Heritage Block again playing a great role. This red didn’t have the spicy undertones that I often enjoy in a Pinot Noir or other Cabs, but there was plenty of red berry and something else (oak? earth?) that rang true for me. With spicy sausage ravioli (accented by basil and olive oil), this was great. A highlight of the week…bought this $20ish bottle for $15 and it was a steal. A must-have for sure.

This fantastic cab we purchased from one of our favorite wine stores in Ridgewood, NJ, based on its display and it hit the mark in every which way.  A very affordable Napa County cab, it served in part as a “test” sample for a Christmas gift that we’ll be sharing with my folks in a few weeks.  This 2010 is actually a blend of 75% Napa Valley Cabernet Sauvignon, 10% North Coast Cabernet Sauvignon, 10% Napa Valley Merlot, 5% Sonoma Coast Cabernet Sauvignon, and it’s aged in French oak for 16 months.

2010 Michael Pozzan Special Selection Annabella Cabernet Sauvignon, Napa County, USA.

Rich in its color, you could tell the Annabella was going to be great as soon as you started to pour it. It smelled fantastic…a mix of dark berries and hearty spices that were a knockout.  Already I want another…and here some initial thoughts from its producer:

“This medium plum-colored Cabernet Sauvignon is from one of the best places in the world for producing the varietal–Napa. The aromas are textbook Cab, from the fruit profile being dark cherry with ripe cassis notes…”

It would absolutely kill if served with a nice medium rare steak, but I simply had a single glass(ish) on several nights this week rather than a meal.  Next time it’s served with blood and will be part of the night’s highlights.  If you have a chance to pick this up I strongly recommend–you will NOT be disappointed.