Bordeaux

Having guests over for an informal tasting of 1990 Bordeaux. Sociando Mallet, Chateau La Laguna, Leoville Barton.

Just uncertain on breathing. Had 2 hours or so in mind but anyone with thoughts? I'm naturally worried about how dead they might be but most recent of reviews seem pretty enthusiastic re all three.

Way back when, not sure exactly, but I believe I brought a bottle of Barton to one of our old Boston tastings. And I believe Robin posted some notes on it, but not sure and haven't found them (search skills in full retirement). Wonder if they are still here somewhere.

Cheers

[Jenise]

Tim, sorry you didn't get a response! (And I only just saw this myself.) Useless advice now but definitely would have supported the two hour mark as probably about right. Decant to remove from sediment, of course.

How did they go?

Sorry if too late, I missed this. I agree with Jenise (and you) that 2 hours seems about right. A lot of course depends on whether you are following over an evening or doing a fairly short tasting. If former I'd open but not decant until right before serving.