The theme for the main course was rosemary: prime filet Wellington with rosemary dressed fingerling medley, heirloom carrots and rosemary scented Hollandaise. The beef was tender and beautifully flavored, and the rosemary theme worked well. Even the wine was redolent of rosemary.
Herbs and flowers. Definitely a Saint Emilion and it escapes the greenness that sometimes comes forth in lesser vintages from this appellation. Merlot and Cab Franc at their best. Ripe finish that blends perfectly with the rosemary-scented dish.
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