Served with roast lamb, and was a pretty reasonable match all round (I suspect pinot noir generally would be). This style of Burgundy I think I might get attached to. This was quite oaky, but the fruitiness (dark – blackcurrant mostly) was rich enough to yield a very well balanced wine. Similarly on the tongue. The 6 years since harvest had allowed the tannin to soften very nicely. Very, very nice indeed.