Decanted four hours before serving. Dark garnet with a slighly clear rim. Nose was sweet red fruit and some floral notes. Big, coating mouthfeel. Cherry cola and raspberries attack the mid palate, all is tied up in a long fruity finish. Decent acidity on this, but the fruit is really front and center. Tannins were very soft and did not show much grip.
Great crowd pleasing wine. I brought this to a party and it was the first to disappear.
Do you taste these before the 4 hour mark? I notice you say “Decanted 4 hours before serving” a lot and, since I don’t believe in rules of thumb, I’m wondering if you’ve tasted these right out of the bottle, an hour in, etc and figured out that 4 hours shows them best or if it’s just a habit?
I generally have a quick taste when I open the bottle, four isn’t really a rule of thumb, it just seems to be some common ground I’ve found that works well. We eat early at our place due to the kids, and I work from home, so I usually decant the wine right after I eat lunch and then we have it with dinner around 5:30. I was doing tons of pop and pours for a while and really got on a decant kick for almost all reds as I found too many that really needed air and we just weren’t getting the time to let them evolve slowly in the glass.
My wife really looks forward to enjoying some wine with dinner, and she likes her wines opened up, so that is where it all comes from.
A quick glance into the banal goings on at Chez Lombardi 
Until 2010 this was our coolest year. We lost 2/3ds of our crop to frost. What little was left turned out very well. We have found of all our weines to date, the 08 appeals to those with a Burgundy palate.
This is pretty freaking rocking if you just pop-and-pour these days, too.