Over time I am becoming more of a fan of double-decanting a wine a few hours before pouring. Recently I have popped & poured a couple of La Rioja Alta Gran Reserva 904s, the 2001 & 2000. However I’d like to hear suggestions on longer straight decants / double decanting. Any suggestion for these two wines, LRA 904 '01 & '00? For example 3hrs or 6hrs or 9hrs+ ?
The '01 is drinking well right now with a pop and pour, but I’d suspect it would open up even more with a decant. I’d go three hours myself, but doubt a day-long decant would hurt it. I recently had a '94 Lopez de Herredia Tondonia GR that was shut down tight, but this '01 LRA GR 904 is beautiful now.
Completely agree the '01 904 is very, very nice now. This wine has brought me back to Rioja!
I’ve had a few already as P&P but as this wine can age I’m wondering if there is positive development with considerable air.
I would go with slowox rather than decant. Pull the cork 12 - 36 hours before you want to drink it, then just pour.
Dan Kravitz