Winemakers and other knowledgeable wine people have told me that a wine, once it's in the bottle, never adds fruit, only loses it, with aging. Of course, that's true, but the perception of fruitiness can change over time as a result of tannins, acid and the overall balance of the wine.
This 2007 Valmoissine was particularly aromatic when first opened, but the prominent scents were of flowers and spices more than fresh fruits. Not as typically Pinot as in past vintages such as 2004 and 2005. The wine is certainly not short on acid; it's almost like a Barbera in its attack. On the second night, though, after the wine has had a chance to breathe in some oxygen, the fruit emerges beautfully--dark cherries, blueberries and pomegranates to go along with cinnamon and paprika. Wow! The wine is also riper and fuller with more body and flavor. Really coming alive.
Domaine Valmoissine always ages much better than you'd expect (check out the Louis Latour website for advice on past vintages). And this 2007 is one for keeping.