I'm always a bit nonplussed by these discussions of 'when to drink' or 'when will wine x be ready.' Ready for what? Puberty? College? Marriage?
For example, Bill says the '99 Savigny Dominodes from Pavelot is 'not close to ready.' I have a case of the wine in 750s and have consumed about half of it over the past few years, with quite a bit of pleasure. (I won't touch my magnums for a long time. But that isn't because I do not think they are 'ready to drink' -- it is because I buy magnums with the idea they will make great old bottles, so why drink them young, even if they may also be very enjoyable young?). The wine is fat and forward, very pleasant to drink, although also quite primary -- it clearly has many years to go before becoming a 'mature' bottle of wine but that doesn't prevent one from drinking it for what it is now.
Any bottle of Burgundy may go through a 'deaf dumb and blind' phase to some degree, from downright unpleasant to just not very exciting, but that is entirely unpredictable and a risk one takes whenever pulling a cork. If you buy into the biodynamic calendar, it might just happen because you've chosen to drink the wine on a root day!
But unless my gut instinct tells me I will be wasting a bottle (esp. if it is an expensive one and it is a wine I have very few examples of), I don't often think 'is it ready to drink?' I do wonder -- and cannot know until I try -- whether it will have something interesting to say to me. Most of the time, however, a bottle WILL have something to say, whatever its age.
I do agree with Claude that the notion of how long Burgundy will live seems to be skewed to the low side, even among those who drink Burgundy on a regular basis. I fear that is in large part a function of the Parkerization of the world. If you pick up a copy of Parker's big fat "Burgundy" book from the late 1980s (never revised, as far as I know), he estimates that virtually every red Burgundy at whatever level is good for a decade or less. Believe it or not, it seems a good portion of the world still looks to wrongheaded advice from Dr. P, even in areas he plainly knows virtually nothing whatsoever about or simply does not care much about, e.g., Burgundy and environs.
Having drunk with glee relatively minor wines from vintages like 1992 or 2000 with about 10 to 15 years of time in my cellar, I know damned well that what Parker and the Wine Expectorator and other pundits often say about Burgundy is wrong. But the tendency to think of the wines from the unfairly condemned "light" vintages like 92 and 00 as tender and ephemeral creatures is difficult to resist. If you've had a bottle of 92 Mugnier Musigny or Roumier Bonnes Mares or d'Angerville Clos des Ducs of late, you will know that 20 years or so means nothing in the life of a well made bottle of 1er cru or grand cru red burgundy, no matter what the vintage or the vintage's reputation for longevity.
I will guiltily admit that one driving factor for me in the 'when to drink' calculus is what I paid for the wine and how much of it I have. A lot of 2006 red and white burgundies have been sold at absurd discounts in the US -- the entire vintage having fallen victim to the 2005 frenzy and the economic crisis. So I am treating a lot of '06 1er cru reds as school night, grocery store rotisserie chicken salad and baguette wine. If it cost me under $25 or so a bottle, and if it is drinking well young, it's on the chopping block, even if I suspect it may be truly wonderful a decade from now as well. I will try to lose a few bottles of everything I own so I will have an opportunity to drink it with considerable age on it, but I would guess anyone who has a substantial cellar of at least a few thousand bottles is going to have a hard time looking at any affordable bottle of wine and thinking "gee, I'd better not 'waste it' by drinking it before it is ten years old."
Do not misunderstand me -- I'm not advocating against keeping wine to maturity. I like nothing better than popping a simple village wine that is 10 or 20 years old and finding a marvelous surprise inside - and I make sure to keep many, many such bottles around for a good long time so I can enjoy the experience of 'minor' wines at maturity. I just don't usually think "not ready to drink" when I gaze at a label, unless recent experience tells me the wine will likely be closed for business and not very pleasant. The mere fact that it may taste "young," instead of "mature," however, does not deter.