Dockside: Congrats on your awesome brew. I guess the Grand Cru is a higher ABV% and has some vanilla in it? What yeast did you use? Did it turn out hazy like most wheat beers, or did it settle out clear like a lot of the guys talk about when doing a 4 week primary?
Fresh: I've noticed that the Wyeast #1010 seems to ferment a lot slower than Nottingham. I'm still pretty new to brewing, so that's really my only point of reference.
Also, when I did mine, I put 2 pounds of the honey in at the beginning of the boil, and the other half pound at flameout. I recall some people suggesting that the earlier you add the honey, the less you're likely to notice it in the final flavor.