Then you definitely ticked the give it enough air box!
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@MadsW hooked me up with this one.
My day one impression is very similar to Mads (see his note a few posts up). I did however find the VA a bit more unbalanced and that the wine never really found its stride.
On day two my bottle developed a strange dried hay like note. First i thought it was turning mousey, but the taste wasn’t unpleasant as such like mousey wines. Just very strange.
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I’ll happily stock up should I find more, but I’ll open them many more years later… Anyone knows if there’ll be a release coming soon?
Based on this bottle, I would rather stick with my dear basis Spätburgunder from Wasenhaus (which can be bought in large quantities these days) 
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I corresponded with Jones a couple of months ago and the expected next release of Spätburgunder/Pinot Noir is in 2028.
Oh goodness! That is quite a while
This is firing on all cylinders right away.
Cherries, earthy tones, spices and herbs - already on the nose this rocking. Cherries and strawberries, along with a terrific energy and drive to the wine. Surprising level of tannins building up in the background, along with an acidic drive and a long lingering finish.
Paired very well with the duck breast and mushroom risotto
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Thanks for the great note. So this was pop and pour.
It surprised me, but yes. It’s very crunchable, but I’ll try to put away 1/3 of the bottle to check in tomorrow.
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2022 Wasenhaus Kalk
This wine was given to me as a gift, and at the request of the giver he said I should open now knowing very well this could definitely use some more time in the bottle.
Day 1: Wine was definitely a little wound up. The acid and the fruit not quite integrated which made the wine taste it’s age. I think the think that surprised me about this particular bottle is how savory it is. Truly an umami bomb
N: Black berry, soy sauce/umami, green tea
P: Fresh strawberry, cranberry juice, mushroom, forest floor
F: Dark Chocolate
Day 2: I’m now floored. All of the bright fruit have now gone to stewed/cooked fruits. From cherry to dates. Much more integrated. This wine is much better represented on the second day.
N: Dates, cooked carrots, brown sugar
P: Cranberry/sour cherry, mushroom, cinnamon, soy sauce
F: Chocolate Strawberry
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Spaetburgunder doesn’t have it easy in this household. The roles are clearly divided, my wife is tasked with selecting and opening the wines, I preselect. She won’t miss an opportunity to declare that no matter how many SBs I bring up, she isn’t opening any. I am a bit more open minded about this, so today it is (from a very dusty bottle)
Scheuermann Pinot Noir Hoheburg 2023 (a.k.a. German Jayer).
I am not sure about the Jayer part, but it is similar in profile to a recent Georges Noellat.
Cool, lean, muscular and long. Sour cherries, stewed plums, juniper. A whiff of sauerkraut lingering in the back. (It would go well with bigos.)
70 eur, not easy to come by.