Dessert was inspired by our favorite chef- thin sliced organic peaches (last of the season, sob!) topped with gorgonzola dolce and passed under the broiler, then drizzled with lavender honey. And opened for drinking is ’90 Rieussec. It’s good enough, it’s sweet enough, but doggone it, where’s the botrytis? And why, after 10 years, does it still show so much toasty new oak? And why is the bottle empty?