Still harboring a bit of malic acid – not to mention a lot of CO2 – Fourrier 2008 Gevrey-Chambertin Combe Aux Moines had to be tasted at above-cellar temperature since the tank in which it resides had been gently warmed. An attractively yeasty, subtly toasty note – taken together with the contrast of creamy texture and berry-brightness – conveys simultaneous impressions of red currant- and cherry-filled pastry and boeuf en croute. Palpably dense yet buoyant and vibrant, this needs to shed some superficial tartness but looks on course to provide enormous satisfaction over the coming 10-12 years or more.