Picked this up from POTG – a 2nd bottle of this matured, classy Burgundy (a case of the 2005 of which is sitting in my fridge). We served this well decanted, alongside venison ?fillet?, roasted, and with a red wine sauce. Katy & Tim remarked on its lightness, and indeed it was elegant, with an emerging ‘perfumed’ nose. It was still quite structured, although with food the tannins blended in perfectly – only emerging after the course was done. A second great show from Burgundy that evening (France did well in fact – starting with an excellent showing from Dom Perignon 1998, with subtlety, balance and length).