Don’t know who it is, but I like Napa mountain cab, and I’ll take 80% off. In for a case.
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That’s the spirit Todd. Cheers, Tim
Well, “estate” unlike “estate-bottled” has no official definition in the US. So it depends on what you think it to mean: owned, farm control, located on the same property as the winery?
If the source winery calls it estate, dN sure as hell is going to. 
Not disputing that. I just mean that depending on how you define it can narrow or broaden the list of possible matches.
Two checkboxes (that I see) are:
a) Estate
b) Hard to aquire (mailing list/membership).
There are multiple fits. And the writer knows this, makes it easier to CYA on NDA business.
N.40 was Diamond Mountain which was attributed to Constant Winery at the time, which I believe is now Diamond Mountain Vineyards. Is an estate property, claims only available via allocation, and the previous connection may make it a suspect. No clue on the pricing of current offers, and does not have a winemaking “Team”.
Not sure if there were other guesses on N.40 back in the day. Constant is listed on denegociants.com
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I considered them, but they are definitely sub $200.
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You forgot about: “hig(h)est pedigree of winemaking team”. So three checkboxes?
I’m warming up!!! 
Ok, I caved. 
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Dang. Missed that 1. Forgive me. Taking the two highest talking points.
I went in for 6 - still trying to calibrate my palate with the descriptions that new management uses - the red bell pepper note gives me pause…but I enjoyed 40, and love Spring Mtn wines so JDutko tipped me over the edge with his dislike for both Spring and Diamond mtns 
Agree that I’m more excited about the 496 - the proprietary red…
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This is the first one to bring me back in some time, but this seems weird to me as well.
Then if you want 6
+20
Hold +15
Ship + 10
Tax + 15
So we are at $45 all in…
I backed out.
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Who the hell likes red bell pepper? Cooked, raw, in your wine? Next to green it’s the worst bell pepper. Only bell peppers we eat are orange and yellow. And we eat a lot of them!
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6 never makes economic sense. Go 12 or go home.
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Well, how well we seemingly get a long, I LOVE red bell peppers!!! In all forms! 
That said, I have NEVER experienced it in a wine - ever.
Cheers
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That there was some Cam-level hype.
I’m in for a case.
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Love them. Diced, carmelized and mixed in corn was how we recently ate some. Have seen green peppers in wine, never red.
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Haha - not even close. They haven’t come CLOSE to the level of hype that man used to write. Go back and read any of lots 1-200. Every deal was BACK UP THE TRUCK and IF YOU DON’T BUY YOU HATE YOUR CHILDREN!
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Eww, Eww, Eww.
Yellow and orange. Only. And rarely cooked.
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