Last night with dinner we had another 1983 red Burgundy, a very good 1983 Maume Charmes Chambertin - fill a cm below the capsule; almost fully saturated cork, moldy on top; light orange-brown on initial pour, quickly turning to a deep garnet in the glass; rich, complex developed plums, currants, and dark cherries in nose and flavors, with none of the classic Maume hardness; an interesting mid-palate, balanced between developed (tertiary and beyond) dark fruits and adequate acidity; with a long, complex dark fruit finish. So far this is the best Maume 1983 we’ve had. With this I’ll be willing to try some more; past '83 Maumes we’ve tried have been very hard, but the last was more than five years ago.
Wow. Everything I’ve read has suggested staying away from 1983 burgs, but you are piquing my interest. My fiance was born in '83, and I know of a place here that has some grand crus for a reasonable price (sub $100). I’d have to do a bit more research, but you might be costing me money! 
Actually our SoCal Wine Group in the mid-80s researched the '83 vintage and purchased wines from producers who either were not affected by the pervasive rot or did a rigorous selection. Many that we’ve had have been quite good over the past several years. The exception has been Maume’s wines, they’ve been very hard up until our most recent.