2002 Elizabeth Spencer Oakville Cuvee.
Sure, it's got a bit much oak and alcohol, but this "baked cherry" Cabernet had delicious, very bright cherry, cassis, and berry fruit, smooth texture, and a core of refreshing, delicious, surprising, and scintillating acid running right down the middle. Wow. Not sure it is perfectly knit together or perfectly balanced, but like my favorite Mayacamas from a few months back-I love the acidity. 90 points.
Seriously, though: is acidity considered a fault in modern California Cabs? I thought it made the wine incredibly juicy and eevn food friendly. I've noticed a pronounced streak of acidity in some of my recent favorites-Mayacamas (definitely out of balance here but still utterly delicious), Katherine Kennedy, Mount Eden....I was, I have to admit, surprised to find this so pronounced in a valley floor Napa Cabernet....