My turn to cook Friday as Betsy was in city for afternoon. By time she got home I had started cooking- roasted monkfish, clams in a butter herb sauce, braised kohlrabi, and asparagus. Wine was the 2005 Domaine Leflaive Bourgogne. Big for a Bourgogne, ripe Fuji apple fruit with a touch of lemon curd. Some fairly subdued vanilla notes. This seems fat as to texture, but there is a nice acid backbone running through this. With time it shows a more butterscottish note. Finish is quite good for the level (of course prices are higher than other Bourgognes), with a little bit of a pleasant chalky note. Very good wine, though value might not be greatest. 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.