I need to pop a 2000 Margaux this weekend, and while I see some evidence that doing so is no longer infanticide, I was curious to know who may have had one recently, and what the best decanting/airtime protocol may be. It will be served at dinner, with foods that should pair perfectly…
It is certainly one of the wines of the vintage, but there is plenty of competition, even at this lofty level of quality. Absolutely awesome! Anticipated maturity: 2012–2050.
There you have it. We’re now in 2012 so it’s been OK to open for a couple of weeks now. Whaddaya want? 
I have had this a couple of times now, and my recollection is that you should open and try it along the way. This has been an outstanding wine from the beginning. One of those rare wines (like 1989 Haut Brion and 1982 Pichon Lalande) that has been lovely every time. Just don’t drink it too fast. Give it some time to evolve in the decanter…
My recollection is that he wrote that as a not-so-subtle rejoinder to Suckling [who just a few weeks earlier had declared Margaux to be the WOTV], as if to say, “Whoa there horsie, I’ll be the one to decide the WOTV, not you.”
I would give it 24 hours of air. No joke. 5 years ago, the 1990 Margaux showed much better after 24 hours.
I have had it four or five times in the past year. On one occasion, it was popped and poured (criminal I know) and it was delicious. When it was decanted for 5 or 6 hours, it was sublime. I don’t think you can go wrong.