Reply to "To decant or not to decant?"

Here's a decanting follow-up question:
I've read in two different wine books that red Burgundy usually should NOT be decanted so that its bouquet is not lost. Would there be any other reason not to decant it?
Since red Burgundy is made from 100% Pinot Noir grapes, should a non-burgundy Pinot Noir also not be decanted?
Thanks.
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