Decant Time

[kohen]

Good Morning Forum

Opening some wines for tonight, pasta night for birthday. Interested in thoughts on decant times for the following:

RWT 06
SVS Hoffman 06
Cantina Brunello Riserva 06
St Henri 10
Biondi Santi Rosso 12
Wendouree Shiraz 13

Appreciate any feedback

[Rory]

I had the Biondi Santi Rosso 10 last week. If you need to decant, maybe an hour before.
The RWT an hour before, the StHenri....... last week!

[kohen]

Cheers - how was it?

Also have a Radikon RS 17 - thinking it may need some decent airtime

[Mahmoud Ali]

They're all relatively young wines so I expect they would all warrant a few hours of airing. A couple of them, as Rory suggests, could use considerably more.

Let us know what you did and how the wines fared.

Cheers ........................ Mahmoud.

[kohen]

Hi M A

The Wendouree 13 was a highlight for me, the depth and layers of flavour shone - 5 hour decant

Others enjoyed the Rockford Hoffman, but I found it porty & a little simple

St Henri has many years to go, felt its too soon to open

RWT was singing, wish i had more bottles

[Michael McNally]

St Henri has many years to go, felt its too soon to open

Thanks for that. I have a few of these and was thinking of opening one to see what it's like at 10 years.

You clearly think it's too soon.

Cheers

Michael

[rens]

Kohen, I'd do a double decant 24 hours before service to get any sediment off. Put the cap/cork back in/on and they will show well. You could even go 48 hours with most of those particularly the Wendouree.
A variation on the slow ox method. I call it the 'fast slow ox'.