This one’s going to require some explanations…I opened this on Monday night. I then decanted it for a couple of hours. When I poured it, it was fizzy with secondary fermentation, and had a bitter green streak on the finish. I could have easily justified pouring this down the drain at that point. Instead, I decided to re-cork and put back in the cellar. Fast forward to tonight…when I re-opened the wine, it was still fizzy when first poured, but with just minutes of air time, the fizziness was gone. The bitter green streak on the palate took a little longer to resolve, but it’s now mostly gone, too, with the exception of a hint of it. What’s left is a tremendously aromatic wine the (moderately bretty) nose of which just jumps out of the glass and grabs you. The nose actually seems like a cross between a young Burgundy and a mature Chateauneuf du Pape. Medium bodied for a Pinot, this has tremendous spice and orange zest, loads of plum and earth, and a long, structured finish. Although I wouldn’t vote it the best food wine ever, this is drinking beautifully on its own tonight and I dare say this needs another few years to be at peak. In my estimation, this is still 3-4 years from its apogee.