We’re celebrating a 1985 birthday and a 1993 birthday tonight. The 2001 Raymond is our back up in case the other two are no good. These wines have been stored properly for decades in my father in law’s cellar. They have been standing upright for 72 hours. We are going to a steakhouse tonight and I’m wondering if we should open these right when we get to the restaurant. Should any be decanted? In my experience older wines open up just fine in the glass without decanting. But would love opinions! I’ve never had such an old Merlot except in a Bordeaux blend, so unsure what to expect. Any feedback is appreciated.