Dark-ruby-colored, the Clos Vougeot displays Asian spices and oak-imbued aromas and a highly-extracted, deeply concentrated, full-bodied, tannic, chewy flavor profile packed with layers of dark fruits. Drink it between 2002-2010. This note is the result of tastings I did in Burgundy in Washington, D.C. in April. The wine was tasted from cask, not bottle. Pinot Noir, a fragile varietal, reacts poorly to fining, filtration, and careless bottling techniques, I recommend caution when considering buying a red burgundy based on cask samples. I called it as I tasted it, and hope the bottled wine reflects the quality of the samples I was provided.