I've opened 3 bottles so far. 1 was absolutely fabulous, with reduction still on the nose at the start, and a fabulous minerality with all the chevy goodness. 1 was premoxed so bad it was unpleasant, and the third was middling premoxed (advanced): still quite enjoyable, but more like a 20+ year old Chevy. The color was different all three times, in proportion to the oxidation. So, sadly, like many wines from this period, there seems to be a dangerously bad premox problem. Quite annoying given the pedigree (and the price).
Very pale straw color, faint hint of green. Sweet citrus nose. Maybe some white flowers. Lots and lots of crisp acid with a slight stoney bitterness of the medium long finish. Drank with homemade pesto Genovese. At its best with the food.
This is my style of Burgundy to a T and is in a perfect state of maturity. Just heading into brick, with a truckload of fruit and bright soft tanins. Nice berry-like finish and all sorts of meaty secondary notes. Just a stone's throw away from Romanée-Conti and you can tell.