To decant or not to decant/Audouze etc

Thought that I would start this thread for advice on specific bottles.
To start:

I recently acquired this bottle (Kanonkop Paul Sauer 2004) from a friend at my tasting group. What is the collective advice regarding decanting vs Audouze method and for how long in this particular instance?

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None of my friends leave wine like this behind :joy:. It’s a pretty “big” wine so even though it has some decent age on it, it could probably do with some air . I would open, pour a small sample, leave the bottle open and keep tasting the sample until you feel it’s ready , then decant for the same period the wine was in the glass . :wink:


An hour should be sufficient.