This time, I knew to decant. (No sediment, but needs a bit of air.) After an hour, this was in a lovely place. Raspberry notes, a bit of wet forest wood. Hard to see any further upside from now, but no doesn't seem to be dropping off a cliff any time fast.
On first opening, this smelt off and looked brown. ("Oxidised" was my thought.) On tasting, it seemed OK. On decanting and pouring again, it looked a better colour, smelt fine, and tasted divine. The wonders of red burgundy. Although it got younger with time, it seems pretty ready and is especially good with food. Very Fourrier in terms of purity and weightlessness. Acidity is less spiky now than a couple of years ago.
EDIT: I left a glassful in the bottle under vacuvin. 3 days later, it still tastes lovely, which is a real testament to the wine, especially given the year and mere villages status.
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