I went to open a Leitz Klosterlay Kab as an apertif, I think to myself as I get out corkscrew “gee I thought this was under screwcap.” Open, pour a glass, WHOA! Big, brawny, and sweet. I’ve opened the 2009 Leitz Rudesheimer Berg Roseneck Spatlese by mistake. OK, so I have an after dinner wine for a few nights rather than an apertif. This is quite Auslese-like, full but with good acids, very long, very good. B+/A-
I sampled the 2008 Manhattan Project Cabernet Sauvignon (Washington State), but wished it it had melted down. Sweet, oaky, pedestrian and short. Hope it doesn’t screw up vinegar batch! C
With pork chops, corn, portobello/bok choy cups,and salad, the 2009 JP Brun (Terres Dorees) Cote de Brouilly, This seems to have shut down a bit, showing mostly tannin and acids at first. Some time coaxes out some fruit (it’s actually better on night 2). Black cherry, cocoa, earth. I think I have one more which I’ll leave alone. By night 2, B+
With a prime ribeye, green beans, and salad, the 2002 Lafarge Bourgogne rouge. Nice showing for this baby Volnay,great texture, smooth balance, good length for a regional AC. In a nice place, these are ready to go. B+
Saturday dinner was all from the farmers market - raw oysters (except one stubborn bastard that got himself grilled), a small piece of grey sole, cow corn, squash, and a lettuce/sunflower shoot salad. Wine was the 2007 Domaine & Selection “Les Blanchots” Chablis GC. Full bodied, good acids, lemony. Not really something I’d pick as GC, but it was cheap. B
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
That's lately been Laura's favorite Riesling, even eclipsing Donnhoff which takes some doing.