In the first place, it might not really be that wound up.
Since you don't know how much decanting is necessary, how about using the slow oxygenation technique. Open the bottle in the morning, and leave the cork out until the wine is showing well. Then cork it back up.If that doesn't happen within a few hours of the tasting you can then pour it into a decanter. If that doesn't do it, nothing within the time scale you have open will.