Have you ever pulled a wine out of the back of your cellar and been stunned by how well it was drinking?  When an age-worthy wine develops over a decade or more, the complex chemical reactions between the sugars, acids and tannins can transform and alter the aroma, color, mouthfeel and flavor.  Not all wine has the ability to develop into something far better than what it was upon release, but when all of the contributing factors are perfectly balanced, I’ve tasted $8 wines that have outperformed current vintage wines at 20 times their price.  Young Ridge’s 2001 Napa Valley Cabernet awed me over the way that it’s positively developed.  A perfumed bouquet grabbed me at the first whiff with complex, compelling and hedonistic notes that are profoundly pleasing.  On the palate the wine is deep, penetrating and silky, with fine grained tannins, dark berries, cassis, coco and baking spices.  This wine hit my palate beautifully.