Some good advice about filtering if you have any doubts, but I’m sure you will be ok and do what you think is appropriate. My main reason for replying was your comment about allowing the wine to ‘breathe’ and it depends on what people want to achieve of course. Maybe just to let a little sulphur and bottle ‘funk’ blow off, then fine but if it is to let the wine develop with exposure to oxygen, then maybe the following will be of interest for those new to the hobby!
Most commentators would suggest that so little surface area is exposed to the air when you just pop the cork that even 2 or 3 hours will make little difference. On the other hand, decanting will allow the wine to gain a good amount of exposure to oxygen, thus making a significant difference, depending on how long you leave it for. Certainly my experience bears this out. Just food for thought and interested in other people’s experiences and expertise in this area. Some wines I will double decant (out into a decanter or jug, and back into the rinsed bottle if sediment is an issue). This treatment is reserved mostly for big dogs like Penfolds Shiraz, and is something they recommend (and who am I to argue with the folks who make it!).
Anyway, enjoy your bottle if it hasn’t disappeared already!