I've filtered out old Bordeaux sediment with cheese cloth before, so we'll probably continue with that.Open-->filter into small decanter--> let sit for 15-30min--> shotgun all at once.Sounds like a plan.
That's not much of a decanting period. I'll try it this weekend. There seems to still be a lot of it around here so if it's good I'll get a couple more. It's always nice to have something with some age on it when everything else seems super young.