For The Love Of Port

I have a bottle of 1963 Calem. I am drinking it on Saturday. Any thoughts on decant time? Should I expect a lot of sediment? Should I use the Roy Hersh cheesecloth method? Inquiring minds want to know.

I decant every vintage port through cheese cloth. Figure around 4 hours with a peak around 6-8 hours. Storage and provenance can change decant windows enormously. You should have a small pour on the hour to better gauge how the port is developing.

I'll be having a bottle of this in just over a months time so I look forward to hearing what decant time works best. And how it is as well.