A couple of weeks open and this is definitely a shade darker, a notch more mellow and, if anything, even more enjoyable.
It seems a little less expressive of fruit in the nose than a couple of weeks ago and softer in feel and on the palate – less citrus on the front end but still a savoury middle and a finish that reminds me of comte cheese.
undertheflor.com 
Interesting. Will many Finos stand up to being left open a few weeks? How was it stored?
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Stored bottle upright, cork back in (Tradicion give you a dinky replaceable cork with every bottle) in the bottom of a wine fridge at 12 degrees. Yes I think in general most finos can stand being open a while. Not quite to the same extent as an oloroso etc but I have noticed deterioration as such.
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I mean I have not noticed etc
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