I was surprised by how much class this showed. Good density and balance, fine ripe flavors. This could pass for a “Reserve” wine!
I opened this late, and decided to decant half into a small 375 carafe that I have. I left the rest to slow-O in the bottle. After an hour I started working on the decanted part and it was supple and delicious. When that was gone, after about two hours, I turned to the undecanted part and while it was quite good, it still retained some youthful edges that remained even with another hour of time. I kept both quite cool and think that presented the wine at its best.
So while I swear by slow-O with mature Burgs, I guess at least some fuller bodied and more youthful wines may show better with a decant. Fwiw, I used to decant everything and felt it improved everything, but I discovered that slow-O did wonders with older Burgs (courtesy of Monsieur Audouze’s recommendations!).