Determining Ageability, Wine Chemistry, Decanting Advice, and Knocking Down Rot

QI’ve got a red Bordeaux-style blend with the following stats: Aged 28 months in French and American oak, with these numbers: Alcohol — 13.8%; Free SO2 — 37 mg/L; Total SO2 — 250 mg/L; Molecular SO2 — 0.64 mg/L; Residual Sugar — 0.8 g/L; Malic Acid — 0 g/L; pH — 3.57; Titratable Acidity — 6.5 g/L, Volatile Acidity — 0.76 g/L. I’m wondering, what is the ageability of a wine like this? I also have a couple more follow up questions, what is Molecular SO2 and at what RS range is a wine considered dry? Lee DugasPleasant Hill, California AI’ll answer your last questions first and then give you my thoughts on the age-worthiness of your wine. RS (residual sugar) “Dry” (no sugar remaining) is usually considered 0.2% or less (2 g/L), so your wine looks like it is classified as dry. For my wines, I usually look for 0.1% or less residual sugar to be double sure. You don’t want any opportunistic spoilage yeast or bacteria munching on any leftover sugar as the wine is aging or, heaven