A surprise. Bought in Le Puy en Velay in 1996 to provide the right wine to do an Auvergne recipe for Coq au Vin. But I didn’t get around to cooking it until 2004. So this much travelled Gamay / Pinot Noir blend should have been awful by this stage. However, I had a half-glass before cooking, because it was surprisingly well-aged. Brick, pale core with wide brown rim. Quite pronounced bouquet of truffles and compost, but still with some degree of fruit (perhaps dried) – red cherries maybe. Acidity a little overt, but some redcurrant fruit remaining alongside more gamey flavours. Overall quite good length too.