Yes. My friend brought it and really wanted to try it, so it was decanted about 4 hours before we ate, and probably 6 hours before we poured any. Still way to little time. It got much better and less harsh over the course of a week, but still probably needs at least a few years. Interesting as a learning experience I guess. Especially day 1, it was really, disjointed? Hard to really put in words.
Over the course of a week? How kept? Fridge or room temp? I've not had any red that I thought was still "good" after 3 days.