For some wines, extended aging is a given. Barolo and Bordeaux, for example, require many years to fully come together in the bottle. Burgundy is different. Some of it should be enjoyed after a couple years, while other versions can develop for a half-century. Examples of the latter aren’t harsh and unapproachable when young - as is the case with Barolo - they’re simply unrealized, like Neo before he discovered he’s The One. Old Burgundy carries heavier price-tags than the young stuff, but one isn’t necessarily better than the other. They’re just different. Here’s how.