Funny - C and I are going the opposite direction. Slowly eliminating cabs and most Rhones and anything high-octane, dense, hedonistic, powerful or however else critics describe their 100 pointers.
We seem to be headed for a cellar that will be something like 80% Burgundy (mostly red but some white) and 20% other, like volcanic wines, dry riesling, high-altitude garnacha and the like. I think our holy grail is “weightless complexity”. Not sure exactly how else to define it but we love it when we find it.
I like weightless complexity and I've had it in some red Burgs but the problem is the number of times I've been disappointed with them and at no small cost. $100 gets you a bottle of decent pinot but not worth the coin to me. Oregon provides better value imho but their prices are also creeping up, especially with the current exchange rate.