From a half bottle. Opulent tropical fruit nose, suggesting it might be quite sweet. Full body and unctuous, but no sweetness, instead a saline, stony note, and a little bit of grapefruit pith.

This was stunning. Rich, honeyed, balanced. Really delicious, such a shame this was my only bottle and it’s so hard to find. It’s big, though (14.4%). Drank with tempura monkfish cheeks with Vietnamese dipping sauce. Great match.

Short decant. This was disappointing. Nothing but darkness and licorice on the nose, earth and acidity on the palate. We left it for an hour and came back to it but no real change; just dominated by acidity with nothing to balance it out. With roasted veal escalope.

We had this after the 2011 Comte Arnaud Auxey Duresses 1er Cru, and it was altogether better balanced and put together, as if all the same components were there but much more harmoniously combined. With roasted veal escalope.

Short decant. Greatly preferred to the two red Burgundies that preceded it. Overall just more going on. Great typicity. With roasted veal escalope and then tropical fruit pavlova.