Such thing as too much air?

[Drew]

Actually it sounds like the decanting did it's job allowing the wine to open. Decanting should be a positive then negative curve. Oxygen allows the wine to open and show it's stuff but then with too much exposure will start to show more muted, flat, flabby flavors and nose. The problem is there is no set time limit for such transformantion. Can happen quickly and can happen over a loog period of time, even days. For me the fun part of drinking wine is in the evolution.

Drew