A few of us are opening some youngish wines tomorrow. We know its not optimal window to open these now. Looking for advice on recommend air treatment for them. Our group has conflicting views. Dinner starts at 5pm. wines can be managed starting at noon. Decant, slow O, PNP ? thanks.
15 Roumier Le Cras
16 Roumier Le Cras
17 Rousseau Caztieres
16 Ramonet Ruchottes
22 Bonin Tillets
Open the Roumier today?
sounds about right.
15 Roumier Le Cras - 6 hours
16 Roumier Le Cras - 3 hours
17 Rousseau Caztieres - 6 hours
16 Ramonet Ruchottes - sell it
22 Bonin Tillets - 3 hours
hate the 16 ruchottes ? they miss that vintage ? also hours in decanter or just slow O ? thank you.
I think the 17 caz doesn’t need that much air time, we’ve opened a few lately and it’s done well with just a couple hours. The two roumier though, need as much air time as possible, and probably still won’t show so well.
oh decanter… slow o doesn’t do anything perceptively useful (except maybe to blow off initial bit of funk in a btl sometimes).. 
I would personally slow ox, I don’t typically decant burgundy except for sediment.
I cannot remember a wine (except a rosé) that wasn’t better with several hours opening time than right after pulling the cork …
So much to “doesn’t do anything …”
Where u pop the cork and do nothing but leave it there? Yah that does nothing except blowing off some funk
If you imagine it does. Great! Keep doing it!
If you pour a glass out. Or if u double decant. Well. Sure but that’s not slow o anymore.
At end of the day. Do what u believe / experience as best.
I had the 2014 Les Cras last year. We double decanted back into the bottle. It took 3 hours to become drinkable and didn’t really hit its stride until 5 hours.
I consider slow ox pouring a small taste (maybe 1 oz) then leaving the rest.to air.
I wouldn’t hesitate to decant young burgundy.
That’s very different from the Oudouze method of pop and wait. Pouring a taste churns up the liquid and adds oxygen. That’s what I do with Champagne with great success.
You’re going to churn up liquid anyways when you open the bottle.
yep
not all of us got them bazooka arms. Pouring some wine off will force an airbubble through the bottle, opening a cork doesn’t
I’ll do both, but I honestly don’t see much difference. I only do it mostly bc I want to see how much air the wine needs.
I tend to listen to Mike’s advice on all things burg and this one included. In fact i typically do not do anything but pnp and if it needs time i allow it. Decanting burg, for me, has always resulted in a loss
But if anyone i’d listen to mike and andrew on this ha
Thank all for the input. Here is what we ended up doing and how it went.
15 Roumier Le Cras-decanter at 2pm poured around 730. Some thought this might have a been a slightly flawed bottle. Muted nose and was very disjointed and in a strange place.
16 Roumier Le Cras-decanter at 2pm poured around 730. Much better than the 15, delicious even though still mostly primary fruit but not locked up. Pretty nose. Continued to evolve a bit in the glass as well. Everyone liked this. If I had a few of these would wait 3-4 years before checking in again
17 Rousseau Caztieres slow O at 2 pm poured around 730. Fantastic Nose best of the night from that perspective. Probably a bit more accessible than the 16 Roumier, good palate depth and lovely texture to the wine. Delicious wine now but not spectacular. Not at its full potential yet still needs a few more years.
16 Ramonet Ruchottes -didnt sell it 
. slow O at 2 pm poured around 730.got better and better with air. depth and delicious. Slightly more advanced than would think perhaps. great flight of whites
19 Leflaive Clavion (swaped out Bonin) slow O at 2 pm poured around 730.got better and better with air. Very nice. probably edged to be with top wine of flight.
So one bottle missed the rest i think showed as expected for their age.