Thoughts?
Some planing if the wood is still prominent.
I haven’t had this wine, but if you have the time to enjoy it over several hours, I think you can decant it for sediment and immediately start drinking it and follow it as it opens up over the next few hours. If I was serving it to several people, so I wouldn’t be able to follow several glasses over the night, I’d likely decant it for a couple of hours or so. You can also always taste just a little bit when you first open it to see how it’s doing and then determine how much air you think it needs.
I’ll save you from some snarky remarks (not much love for Caymus on this board) and say that this should be more than ready at pop n pour (especially if it’s not the Special Selection).
Caymus is being made in a very fruit-forward, approachable style that should not require any aging. If you like the style, this should be ready to rock as soon as you open it!
Does Welch’s grape juice need decanting?
I’ve never had the time to decant cough syrup so can’t provide helpful advice.
Seriously though, report back after and let us know how it was.
Sorry to disappoint, but I did not decant it and I thoroughly enjoyed it!
Great to hear!!