The Auswine Forum

Hi Folks - I'm looking for some advice regarding opening some wine tomorrow night. This will be my 60th birthday celebration with some good friends and I have a 1983 and a 1984 Penfolds Grange that I have had cellared correctly (cool and dark in a dedicated indoor cellar) for many years.

I'd like some advice regarding the following questions - how far ahead should I open these? Should I double decant - I'd like to serve in the original bottle I think? Strain through something like muslin into a glass jug? If I open to far ahead will I kill the wine?

I'd be happy to hear any advice you can offer, as I'm really looking forward to the experience and I'm sure my friends will too.

Kind Regards - Redcatwine.

Happy birthday...have a great night.

Make sure (if possible) to stand both bottles up at least at least 24 hours before opening. Let the sediment settle.
I'd suggest opening and pour a small amount into glass about 7 hours before serving, check its in good shape...then pour back into the bottle.

About 3-4 hours before serving, pour a small amount and taste...then decide whether to double decant. Ifs its tracking along nicely, consider waiting to double decant to remove the sediment until closer to serving.

Never had either vintage, while not particularly lauded, grange is a loooong liver and pretty sturdy.
In fact you could probably open even earlier to check its condition, get some air in etc. definitely won't kill the wine.

As an example, We had a 75 last December that was sensational, not a famous vintage but by no means vulnerable to falling over with air.

Fingers crossed...enjoy!

Here are some tasting notes. If you read through them they give their decanting info. Enjoy!!!

1983: https://www.cellartracker.com/notes.asp ... d505ea6ec9

1984: https://www.cellartracker.com/notes.asp ... 37a3209b70

Cheers, Travis.

No need to strain; just leave upright from Sat morning and then decant very gently* at 5pm before rinsing the bottle and pouring the wine back in immediately. (Assuming you're drinking from 7.30pm).
You can wait for the wine; it can't wait for you; I'd advise 2 glasses each (2 vintages...), and let the wine sit while you observe its evolution over time.

*Be nice if you've a gravy you can add the dregs to...

cheers,
Graeme

I'd probably avoid using a strainer like that...I'd be concerned it would impact the flavor...

Leave it standing, even for a few days before, to let the sediment settle to the bottom and then carefully pour out the wine into a container while leaving the sediment in the bottle (it was on the bottom so this is a lot easier than it sounds. The last bit you can either drink straight or strain but I'd probably not serve it as a normal glass. You can then rinse the bottle and pour the wine back into it.

Air time is always a dark art....I'm not against watching a wine evolve in the glass or over the course of an evening but I'd probably open the bottle 4 hours before serving and take a small bit, see where it is at. If I think it needs a bit of air, slow O it for a bit...When I'm double decanting and taking out the sediment that'll give it a good splash of oxygen and help slap out some trapped gasses as well..I'd do this right before serving....Of course if the wine seems really really tight, you might want to do the double decant earlier and leave it in the decanter longer...That first sip from the initial opening I will generally leave a bit of wine in there to check on it as well....but there is no guaranteed way to do it...I'm sure I'm wrong just as often if not more than I'm right...

happy birthday!!!

looking forward to your notes on the 83, it has taken an age to come into it's window.
if it was me, I would stand up for a week, then open 12 hours before, just take cork out and leave. Don't decant, but about three hours before, take a small glass of each, so level below shoulder, and let breathe from then on. I never bother decanting very old wines.

old wines can move quickly in the glass, as GraemeG said you can wait for the wine but the wine can't wait for you. If it were my wine I would open around 30 mins before service, gently double decant and see how it goes. Always good to set aside a glass if people are likely to drink it up soon....just to see how it tracks.
the wine may need to time to blow off unusual aromas but you can wait to see how it evolves

I had an experience with a just a mid-90s Burgundy earlier this year where the act of tipping the bottle 7-8 times to pour inevitably stirred the sediment into bottom quarter of the wine, making it cloudy and bitter for the last 2 people at the table. For the first few people the wine was clear of sediment, elegant and in a perfect place.

Now with most red wines over 15 years old, right before serving I always decant (or double-decant with a 3-times bottle rinse-and-shake with filtered water) just before serving to get it off sediment.

Thanks to all who replied to this post and sent birthday wishes. Pretty sure you're answers have settled my thoughts, so I'll report back soon on the results (and my friends faces)...

Regards - Steve