(tast.) Up to a certain point, wines improve naturally with age: essentially the process consists in developing a harmonious balance between acid, tannins, and alcohol. The three should be of roughyl equal intensity in the mouth. Similarly, the aromas should come together to form a balanced whole – the wine's bouquet. Aromas and taste should also be in balance, i.e. have developed to an equal extent and in the same direction. This may fail to happen in a poor year.
(tast.) Intensity of colour is a major quantitative element in the visual assessment of a wine. It has improved in Burgundy over the last 2 decades thanks to better control of maceration, stricter selection of plant material, and more controlled ripening.