I’m new to wines. I’ve been enjoying some that I’ve been trying. I recently bought this from LB. I wanted to know how long we should decant it before enjoying it? Thank you for your help!
Pour yourself a 1/2 glass and sip and swirl every so often.
Elivette begins to shine at 1hr 45’mins to 2 hours, particularly this vintage.
yangstyle
I got that one, too. For this one, I opened it and decanted right away. Started drinking it after about 15 minutes. It was nice to experience it changing over the course of a couple of hours.
CoolEmergency6248
I have a lot of experience with this exact wine/vintage. I think it’s started to open up more recently. I think a 90 minute decant should be sufficient at this point. But tbh I always splash a taste every half hour or so to calibrate. I’ve seen some pretty large bottle variation in these.
jk_tx
2013 was a big, tannic (but also very good) vintage in Napa. From the notes I’ve seen on CellarTracker, most have been recommending a decant of several hours or more, with some recommending more cellar time.
If you want to open one now I’d suggest decanting with the plan of following it over an evening (or full day) to see how it evolves and progresses.
5 Comments
You should decant this bottle for 2 hours.
Pour yourself a 1/2 glass and sip and swirl every so often.
Elivette begins to shine at 1hr 45’mins to 2 hours, particularly this vintage.
I got that one, too. For this one, I opened it and decanted right away. Started drinking it after about 15 minutes. It was nice to experience it changing over the course of a couple of hours.
I have a lot of experience with this exact wine/vintage. I think it’s started to open up more recently. I think a 90 minute decant should be sufficient at this point. But tbh I always splash a taste every half hour or so to calibrate. I’ve seen some pretty large bottle variation in these.
2013 was a big, tannic (but also very good) vintage in Napa. From the notes I’ve seen on CellarTracker, most have been recommending a decant of several hours or more, with some recommending more cellar time.
If you want to open one now I’d suggest decanting with the plan of following it over an evening (or full day) to see how it evolves and progresses.
Taste it.