>Is it a "restaurant" vintage?
Ironically, many restaurant wine buyers have passed on, or have not worked with many, 2007s since 2005 and 2006s have continued to be available on closeout, and 2009s are just around the corner. Finally, a restaurant wine buying friend opened a Fourrier MSD Clos Salon 2007 recently and said to me "wow, now I get what you mean by elegance, finesse, charm, and refreshment regarding 2007". Unfortunately, many, if not most, restaurant wine drinkers in the US judge wine by density, weight, and impact. 2007 will rarely be a "wow" wine for most restaurant consumers. Rather, 2007 is a Riesling drinker's vintage. As my restaurant wine buying friend said "you only have 1 chance for a first impression with new Customers. Unless it is a repeat Customer, or unless the Customer specifically states they enjoy more delicate wines, 2007s could be less impressive solely due to less body, weight, and impact. That is fine by me as there will be less demand for 2007 vintage when the wines are closed out.