Opened a '66 Haut Brion last night. 4 hour Audouze, poured straight from the bottle, no decant, using one of those little basket thingamajigs. My bottle had a few centimeters of ullage, but I was pleasantly surprised to find no noticeable oxidaiton on the nose. At this point, the wine is certainly past it’s peak, but I was pleasantly surprised to still find it more than drinkable. Slightly thin and may be too acidic for most, but showing nice secondary characteristics and even having light tannins. This will last another 5-7 years before it’s dead, but I would recommend drinking up now if you have some in your cellar.