with grilled yellowfin steaks, the 2014 Pomponette Rose (Coteaux d'Aix-en-Provence). Light, fresh, strawberries and lemon zest, happy to have rose season arriving.

with grilled halibut (vermouth marinade), the 2009 Morlet La Proportion Doree. Big, a hint of sweetness, a little oak, peach and citrus fruit. Big wine (white Bdx blend), a bit too big for my tastes. But I got it at auction for far under retail so not really disappointed. B-

With leftovers (pork and veggies), the 2014 Eva Fricke Riesling trocken (Rheingau). Big but not heavy, pit fruits and herbs, good length. B

With bbq eel and assorted leftovers, the 2000 Dessilani Spanna, Fruit has matured, there's some very tertiary notes of ashtray, and a harsh drying tannic finish remains. Too bad. C+/C

My niece came up from city for Mother's Day, she's a beef fan and Betsy wanted lobster, so surf n turf (with corn and asparagus) was good excuse to open 2 wines.

1989 La Dominique
This is fully developed, soft and mature, some saddle leather and cigarbox over sweet soft plum fruit. Nice spot, don't expect it to go that much longer. B/B+

2010 Rollin Pernand-Vergelesses
Crisp, minerally, but with enough fruit (pit and citrus) that it stands up to lobster and is not only for the AFWE. Really good stuff, lithe and long. B+/A-

Monday I made pasta primavera with ramps, wine was the 2011 Clos Ste. Magdeleine Cassis blanc . Tropical and pear flavors, slightly oily texture, herbal, this needs a bit more acidic zip. B-


Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. 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.

On 5/13/15 4:11 PM, DaleW wrote:

> 2010 Rollin Pernand-Vergelesses Crisp, minerally, but with enough
> fruit (pit and citrus) that it stands up to lobster and is not only
> for the AFWE. Really good stuff, lithe and long. B+/A-

Dale, I take it that this was the blanc? I've got some of the rouge
from this producer but haven't broached it yet as my reading suggests
that it needs many years to develop.

Mark Lipton


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alt.food.wine FAQ: http://winefaq.cwdjr.net

On Thursday, May 14, 2015 at 1:00:41 PM UTC-4, Mark Lipton wrote:
> On 5/13/15 4:11 PM, DaleW wrote:
>
> > 2010 Rollin Pernand-Vergelesses Crisp, minerally, but with enough
> > fruit (pit and citrus) that it stands up to lobster and is not only
> > for the AFWE. Really good stuff, lithe and long. B+/A-
>
> Dale, I take it that this was the blanc? I've got some of the rouge
> from this producer but haven't broached it yet as my reading suggests
> that it needs many years to develop.
>
> Mark Lipton
>
>
> --
> alt.food.wine FAQ: http://winefaq.cwdjr.net

Sorry, yes, the blanc.
I think the Rollin reds (even the HCdB) reward aging. So would the white, but pretty tasty now!