There are no hard and fast rules about when to decant a wine, and my tasting experience this time taught me a valuable lesson about that. I opened this Pinot Noir with expectations about that “typical” pinot noir experience. The aromas of red fruits were everywhere – cherry and currants mostly, and yet there were noticeable bursts of herb and eucalyptus. I swirled the jewel red wine a few times and took a sip, and found the wine to be spicy and even “hot”, despite modest alcohol. I was a bit surprised by the flavors, and decided that perhaps decanting would help. I was so glad I did. After an hour of so, I tasted the wine again, and to my delight I discovered beautiful smoothness in the wine. The spiciness toned down, and I was able to enjoy the fruits and fairly long finish. No heat, no edge. This wine paired very well with a juicy burger.