DRC Echezeaux 2012 or 2013 preparation

I have the opportunity to drink a DRC Echezeaux either 2012 or 2013 tomorrow evening from a restaurant wine list (relatively extremely reasonably priced). I’ve never had a DRC and want to make the most of it. I enjoy both vintages and just want the wine to show the best. I would love any advice from more experienced drinkers which vintage would be a better choice to drink now (13 more ready? 12 more plush?) and if I should have the bottle opened or possibly decanted in advance (for how long, if so, as I usually never decant my burgundy). Thanks all

I would be leaning towards the 12, and I would expect the wine to be drinking very well with a couple of hours of breathing in the bottle.

12 was great a few years ago, but I might be concerned it has shut down now. Might want to give it some air.

just last week heard from someone at WD that the 2013 ech is screaming right now.

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