#32 random Thursday dinner. Fantastic presentation and meticulous presentation with great ingredients, mostly local. Nice lounge atmosphere. The epoisse flambé for dessert was interesting but honestly I’d rather just have straight epoisse. The canele though was actually better than the ones we had in Bordeaux. Heitz was promoting a flight of wines which included their Sauvignon Blanc, Cab Sauv, and Zin. The Heitz person their also poured a couple additional aged Cabs including a ’97 (an amazing year) and an ’85. The ’97 was still tasting very well (wish I had held on to more of the ones we had…). The ’85 (34 years! I work with people younger than that!) was interesting because of it’s age. Apparently they don’t put their wines through malolactic fermentation so they have a bit more acidity and seemed to age better than they might otherwise.