I join cdr11 on this (and it has been discussed here before), all the suggestions that wine would need to rest for anything else than sediment-stabilisation seem to be anecdotal.
I also believe that any differences in taste and flavour between a wine that has not rested and one that has, are due to bottle variation (as cork is an imperfect closure), not rest.
Of course, you lose nothing by storing that bottle for a few weeks before opening, so why not do it if you feel unsure, but I believe this is one of those myths of the wine world that will be disproven sooner or later.
My personal view is that this one ranks up there with the concept of a wine being "ready" to drink.
I don't follow you here, cdr?