When I saw the blurb about the virtues of aged CA SB, I was thinking maybe 5-8 years old. Ya, right: MaryAnn Worobiec tasted a 12-year old Mondavi Fume Blanc Reserve! Since I usually go for the young, unoaked SBs, hearing her talk about the virtues of the oak influence blending with the acid and fruit over time is something I hadn't even considered in CA SB. The only oaked SB I've had from CA that I'd be willing to seek out again is Peter Michael's L'apres midi. Anyone have any other experiences with top-notch, oaked SB, and if so, which ones?