1993 AuxeyDuresses

I haven't had this particular wine (in this or other vintages). But a few thoughts:

There's a load of Pruniers around Auxey, but I'm pretty sure Michel is the highest regarded.

I like 1993 as a vintage (a lot actually), but it's probably the most controversial vintage of the last 20 years. Most wines have high acidity (which I don't tend to mind).

Some village level wines from 1993 are past it, others are young.

What I would suggest: Keep in mind that this probably will be acidic. Better with food than as a stand-alone wine. I'd look for PN friendly dishes like duck or mushrooms, either with their own note of acidity (a spritz of lemon) or with a richness where you would want acidity to cut through.

I'd have a dependable younger PN standing by as a backup. Here's the important part- don't make too quick a judgement. Have bottle sitting up for a couple days for sediment to settle. Uncork a bit before dinner, but don't pour or decant. This is just to let out initial bottle funk. Decant at beginning of dinner for sediment. If you find attractive, serve immediately. If you have doubts, set aside in decanter. Revisit occasionally.

Remember that the old Burgundy experience is not typically about power. At it's best older Burgundy is delicate, elegant, perfumed. It's not all about the fruit (though Burgs can certainly shock you with vivid fruit clarity even with age).