Suggestions on serving 1965 Mayacamus?

Thinking of bringing this to a wine dinner for some post-dinner merriment (classic Napa vs BDX dinner but we’re focusing on 90s/00s, so this is just for after dinner fun). It’s a good one for me to bring, because it doesn’t happen to be a producer I collect (so I won’t be spoiling a deep vertical) and ‘65 isn’t really a year that means anything to me, either, so it’s a nice “one off” that I happened to snag for a relatively good deal at auction. So… suggestions on how to serve? There’s zero notes on CT, so kinda flying blind…

Decant for sediment, then dive in and follow. Some of these aging beauties fall off quickly.

Here is my note last year from a 1969 Mayacamas:

It’s fake if your label has a U in Mayacamas.

I’d stand it up for a month before opening and as noted decant for sediment and back into the bottle.

Yes. I’d stand up for a couple weeks then pnp no decant. Based on my experience with the 69 as well.

It’s the existential version.

This thread is getting stranger.

I’m with Buzz. I’d be worried about pouring that wine into a decanter and that it might fade quickly thereafter.

Or I might consider the Audoze method. Not sure if that might help it.

Maybe it’s Mayacaymus , a collaborative effort.

As a '65er, looking forward to tasting notes.

Here’s hoping your bottle dies “A Happy Death”.