I normally double decant using a pyrex measuring cup and let the wine sit 2-3 hrs based on the age/type of wine. I've read that this bottle is in it's recommended drinking window right now and I'm wondering if it could fall apart if left in the open too long. Should I just decant in bottle or open and pour?

Thanks in advance for the input.

Cheers

MP

Tag,

I think your double-decanting regimen (i.e back to bottle) for 2 - 3 hours will produce excellent results.

Interestingly, back in October of last year, I did a Martinenga vertical tasting with Di Gresy's export director, Jeffrey Chilcotte, and when I asked him about decanting in advance, he advised against it. Pop, pour, and let them air out in glass, he said. We did '94 - '99 Martinenga Barbarescos. He's been with the Marchesi for twenty years, so I found his advice surprising, but certainly better informed than my own.

His suggestions did, however, jive with my experiences with M. di Gresy wines, in the sense that they're almost always lean and acidic, and don't really flesh out or soften up with airing. I'm not a big fan of theirs.

I had a case of '96 Cru Gaiun, the last of which I finished up back around the holidays, that I'd been watching over the course of about a decade. Acceptable, but never really delicious.

A smattering of others bottles over the course of that decade, including your '96 Camp Gros, have given me the notion that many other Barbaresco producers, especially Giuseppe Cortese, deliver more for my palate for less.

Interesting...I think I'll try decanting and see how it develops.

I have a 96-2001 line up of the Camp Gros. Looking forward to them