Stood up for a few days, then popped and poured at Easter dinner with a roasted leg of lamb w/garlic & herbs.
Cork soaked to within 0.25 inch of top but came out easily. Dark red color, no bricking or lightening at the edge, lovely violet flowery aroma, some light wood tones too. The taste was deep red fruits fully ripe, tannins resolved, a tiny bit of dustiness but the acidity still going strong and keeping things lively, right through a satisfying finish that the acids and fruits tickled right down to the bottom of the throat.
Save for the cork being nearly fully saturated, there’s still more time on this and my cellar is passive so a constantly controlled one could expect longer life.