Serving a classic Claret like the Newton Red Label requires a bit of patience to truly unlock its potential. Begin by standing the bottle upright for a few hours before opening to allow any natural sediment to settle at the bottom.
Once opened, decanting is highly recommended. Pour the wine into a wide-based glass decanter at least thirty minutes before you plan to serve. This aeration process softens the tannins and allows the complex bouquet of dark fruits and cedar to fully express themselves.
Serve in a large-bowled Bordeaux glass to concentrate the aromas. Aim for a serving temperature of around 16 to 18 degrees Celsius, which is slightly below room temperature, to ensure the structure remains balanced and refreshing.