I’m finishing up the Wolf Blass Yellow Label Cabernet Sauvignon (2001) that we opened on Sunday. It is still pretty yummy, although not as good as it was on Sunday. I find it interesting that the President’s Selection, which is always a few dollars more, is invariably not as good. What’s up with that? This is slightly tannic, with jammy, smoky aromas and plum and cherry in the mouth. Good with bread and oil, or by itself. Would also be great with a nice hearty steak, I expect – it always has been in the past.