Boy I wish I had the experience to offer some expert advice.
But just a few layman’s thoughts [which are based on absolutely no experience whatsoever]: This wine could start to peak anywhere the 2020-2060 timeframe, and it’s very likely to be in an awkward “dumb phase” right now.
Also: this wine will probably show all sorts of different faces and different moods as the temperature is changed and as it moves along its oxidation curve.
I would plan to drink it over the course of no fewer than three days, and, if I had a lot of will-power, then I’d try to make it last a week. [It’s really fun to forget about the last few drops of a wine like this, and then re-discover it two or three weeks later, in the back of the fridge, where it had gotten lost in the shuffle.]
And I’d try it at all different temperatures, from icy cold to room temperature.
PS: If you want a little laugh at how rare the blanc really is [even for people in the business], then [u]go to JJ Buckley[/u] and look at the reviews for it.
PPS: And as I am glancing through some of these old professional reviews, it’s becoming abundantly obvious that Parker and Suckling just don’t “grok” HBB. For instance, on the 1998 [a wine that I’ve actually had], Suckling recommends a drinking window of “now through 2005”.
What an idiot - how can that guy get paid to review Bordeaux for a living?
PPPS: All of my thoughts on this are premised on the assumption that HBB is going to avoid the premox plague. But if premox [silicone-lubricated corks, soft presses, low sulphur, whatever] hits HBB, then all bets are off.