I paid 20$ for this at K&L...and it marked down to 12$, so I guess I got screwed. Oh well. This is the first wine that I've had from this Domaine. There is a lot of acidity, but there are also some distinct tannins present at the beginning of this wine. Lots of raspberry and mineral character. Nothing green. Takes an hour or two to really open up and shed its rusticity (ie, I'd decant this or let it sit an hour before drinking). This is a delicious, fresh, terroir-driven wine, but I find myself comparing it to Baudry (albeit it a different vintage). The "Les Grezeaux" really rung my bell. B+ We drank this with a honey-mustard crusted rack of lamb (if you've never mashed a bunch of anchovies into bread crumbs with roasted garlic and butter, you haven't lived, my friend), broccoli rabe with chilies and garlic, and some weird mix of orzo, Israeli cous cous, and quinoa that I picked up from Trader Joes. The rack of lamb preparation was courtesy of the Ad Hoc cookbook (Thomas Keller), which is fantastic. I have all of Keller's cook-books, and have made stuff from the French Laundry and Bouchon not infrequently. However, the Ad Hoc cookbook is much more accessible because the preparations are simple and take less time than Bouchon (which is a like a 100M sprint to the French Laundy's marathon). After having Ad Hoc for a couple of months, I've made about 10 things from it, and I'll make everything again, just because they're so easy and delicious. The other great thing about it is that it's a tad bit corny--and no, the cookbook is not from Iowa. There's something funny about a picture of Thomas Keller telling you "Shh!!! The lamb is resting!" and it makes the book a lot more enjoyable. I guess there's also something sinister about it (because let's face it, you're probably not using whatever sustainably farmed meat he's using, you're using meat from a sad industrial animal that led a terrible life), but perhaps I'm a tad too cynical. Great book for a novice cook as well. I know that if I'd had the photos in there, I would have had a lot easier time learning to truss a chicken. Anyways, between the humor, the recipes, and the instructional aspect, this is a great book to have around. I highly recommend it. Lastly, I'd like to share a guilty pleasure: No Doubt. I know what you're thinking. What a lame-ass. But I have to confess, ever since I saw Gwen Stefani in the 7th grade in the "About a Girl" video and developed one of the major crushes of my adolescent life, I've been a little intrigued. I guess it's not particularly surprising--I like a lot of bands like the Clash, the Specials, Bob Marley, Black Flag, Dead Kennedies, etc, and No Doubt is derivative of all of them. Anyways, for some reason, I've been digging some of their stuff recently.