Decant '95 Mouton

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Decant '95 Mouton - 8/19/2008 10:29:11 PM

remeny1

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How long would you recommend I decant a bottle of 95 mouton rothschild?

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RE: Decant '95 Mouton - 8/20/2008 9:00:44 AM

cgrimes

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From: Massachusetts
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I would probably decant it for 6-8 hrs. Parker (for what it's worth) still recommends decanting the '82 for 12hrs.

(in reply to remeny1)

Post #: 2

RE: Decant '95 Mouton - 8/20/2008 9:21:33 AM

Serge Birbrair

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Do not decant,
http://www.decanter.com/archive/article.php?id=121960

I had lots of bottles which benefitted from slow oxygenation, and I never had the bottle* which benefitted from decanting.
If I have to chose between Parkey and Peynaud, I chose Peynaud based on my personal experience.

*- I am talking about the wines which were ready.

< Message edited by Serge Birbrair -- 8/20/2008 9:23:07 AM >

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RE: Decant '95 Mouton - 8/20/2008 9:41:08 AM

jdub1121

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A recent bottle of '95 Mouton had a soaring nose upon opening, but the palate was locked down pretty hard. Really started to flesh out with 6+ hours in the decanter, and even then still required liberal swirling to get it to flesh out. After about another hour in the glass the wine was singing. Crazy mid-palate presence on that wine...

In general, I'm a fan of decanting almost everything.

(in reply to remeny1)

Post #: 4

RE: Decant '95 Mouton - 8/20/2008 9:55:01 AM

cgrimes

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From: Massachusetts
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quote:

ORIGINAL: Serge Birbrair

Do not decant,
http://www.decanter.com/archive/article.php?id=121960

I had lots of bottles which benefitted from slow oxygenation, and I never had the bottle* which benefitted from decanting.
If I have to chose between Parkey and Peynaud, I chose Peynaud based on my personal experience.

*- I am talking about the wines which were ready.

I am hosting a wine tasting tomorrow night with young wines certain to benefit from aeration and will try the slow method.

(in reply to Serge Birbrair)

Post #: 5

RE: Decant '95 Mouton - 8/20/2008 10:19:35 AM

Serge Birbrair

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Craig, come thing of it, I find young Oregon PN are the major beneficiaries of oxygenation, but never more than an hour.
IMHO, most of the wines start to lose their souls with decanting, especially the older ones.

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RE: Decant '95 Mouton - 8/20/2008 10:40:40 AM

NiklasW

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From: Finland
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I've used slow oxygenation unwittingly, mainly 'cause I'm lazy to pour the wine into a decanter. It works for me! Nice article Serge, frenglish is always a joy to read!

(in reply to Serge Birbrair)

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RE: Decant '95 Mouton - 8/20/2008 11:06:20 AM

cgrimes

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From: Massachusetts
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quote:

ORIGINAL: Serge Birbrair

IMHO, most of the wines start to lose their souls with decanting, especially the older ones.

I don't generally aerate older wines more than 1/2 hr--but I would consider a '95 Mouton to be a baby

I like the pomp and circumstance of opening a wine ahead of time, and I also like not having to dash down to the cellar for another bottle at the last minute--food on the table--because I opened a corked bottle.

< Message edited by cgrimes -- 8/20/2008 11:09:44 AM >

(in reply to Serge Birbrair)

Post #: 8

RE: Decant '95 Mouton - 8/20/2008 3:39:30 PM

Pavie Princess

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From: The Big Easy, New Orleans
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i recently drank this wine and it needed 12 hr plus........its in my TN on CT.

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RE: Decant '95 Mouton - 8/20/2008 4:17:01 PM

Serge Birbrair

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From: Boca Raton, Florida
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in my book if wine needs 12 hours of decanting, the wine is the victim of infanticide.
NO WINE WHICH IS READY needs 12 hours of oxydizing.

Did you try boiling it for 43 seconds, flash freeze it, microwave it to 69 F, add spoon of sugar and 3 spoons of mango juice?
I betcha the wine would be much better than 12 hours oxygenation.

Letting it sleep for another 10-15 years is another option, but I wouldn't do it,
"if you have an itch, scratch it"!

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Do you really think you understand terroir!? -

(in reply to Pavie Princess)

Post #: 10