Tips for Decanting Wine


 Video demonstration of how to decant a young wine
 Video demonstration of how to decant an aged wine

While our wines have been crafted to deliver extracted fruit and soft, integrated tannins, decanting our wines can amplify their complex aromas and flavors.

You will need a clean decanter with no soapy residue or moisture in it. Any simple glass vessel will do, you don’t need to decant into expensive crystal. You can use a clean, dry funnel to pour the decanted wine back into the bottle. This is called “double decanting” and is very useful if you are serving a number of wines and want your guests to know exactly what they are drinking. For aged wine, you will also need a candle or small flashlight.

Young wines should not be decanted slowly and carefully. Exposing younger wines to air can help coax out aromas and flavors. Pour the wine quickly, let it splash on the inside of the decanter. Swirl it around several times to introduce it to as much air as possible. You will detect an openness in the wine immediately after decanting but allowing it to rest and breathe for an hour or more will yield even more subtleties and softness. Note that, as our wines are bottled unfined and unfiltered, you may see a slight sediment even in our young wines. This is a harmless indication that we’ve done all we can to retain as much of the wine’s true character and complexity as possible.

In the case of aged red wines, there is a careful ritual to decanting in order to avoid pouring out any of the sediment that may have accumulated in the bottle over time. First, stand your wine upright for a day or so prior to opening to allow the sediment to fall to the bottom of the bottle.

Now, remove the capsule from around the entire neck of the bottle so that you can see through the glass and watch for sediment. Holding the neck just above a lit candle or other light source will help you get a better look. Hold your decanter in one hand and your bottle in the other, and slowly pour the wine into the decanter. Try not to rush or you may disturb the sediment at the bottom of the bottle. You also want to avoid splashing as you risk losing delicate aromas and flavors that have developed over time. Once you start to see an arrowhead of sediment forming in the neck, stop pouring. An aged wine will generally be ready to serve right after decanting.


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