Decanting times for Crusted port: rule of thumb?

[AW77]

There is a rule of thumb concerning decanting times of VPs at at the Vintage Port site that says:
"Decant vintages up to 40 years old two or three hours before serving, or decant older vintages 30 minutes to an hour before serving."
http://www.thevintageportsite.com/view.php?id=13821

I wonder if there is a rule of thumb for Crusted ports, too. Like if younger than 10 years take x hours, if older than 10 years take y hours.

I'm asking this question because I want to try a bottle of Grahams Crusted 1998 on Friday. I was thinking about 3 hours decanting time. What do you think? Is that enough or too long?

[jdaw1]

How long will it take you to drink it?

If 20 minutes, then decanting should be precise.

But if four hours, then decanting can be approximately early. Say, one hour.

[Alex Bridgeman]

I don't have a rule of thumb, I just open early evening and drink over the next couple of days.

[AW77]

I will share the bottle with someone else. So drinking will take a leisurely 45 to 60 min.

Perhaps I should give it 2 hrs in the decanter before pouring the first glass.

[jdaw1]

2 hrs in the decanter before pouring the first glass.

Very sensible.

The Crusteds I’ve drunk have not been sensitive to decanting time. An hour or a few seem to work, and to work equally well.

[Andy Velebil]

I would half the decant time of a normal VP of the same age. That will probably get you in the right ball park.

[jdaw1]

I would half the decant time of a normal VP of the same age. That will probably get you in the right ball park.

Very sensible.