Hi All- I plan on serving '17 Mouton with Xmas dinner. There aren’t many notes out there (understandably as this is quite young) so was hoping I could tap into the knowledge on these forums for a good decanting estimate? I use the isommelier (1 minute = 1 hour) so I’m not worried about time.
And yes, I know some find that tool a bit cliche but I’ve done many blind tests and have to say it’s always better from there…
Thanks in advance for the help