Tonight, with a local chicken roasted one of the best ways I know how -- butterflied, marinated with evoo, lemon, garlic, oregano, brown sugar, and piment d'esplette, seared breast-side down in a cast iron pan and then finished in a hot oven* -- we opened a Maison Alex Gambal 2013 Clos Vougeot. I bought three of these on release and this is the first one. It's very good: nice combination of power and finesse, with some perceptible wood still on the nose -- but after about an hour, the wood fades into a general background spiciness on the palate, with bright and deep fruit and a long finishing bass note of licorice. Still young, it seems, but in decent balance; this should continue to improve (and I'll decant the next one).
*recipe in Paul Kahan's Cheers to the Publican.