After spending the entire day working on my wine inventory spreadsheet, I sent it off to Cellar Tracker (finally, after all these years) and went in search of something old and French to celebrate with. This 1986 du Tertre got the nod: when I removed the foil I found a cork slightly depressed and corroded/wet looking without seepage. And though saturated, it came out whole with a distinct pop! that Bob heard from the next room. So not perfect, but not terribly concerning either. Decanted to remove sediment of which there was very little. Tasted it right away and it was balanced and complete, so we left it while we made a dinner salad that we enjoyed a glass of Napa Sauv Blanc (the 2011 Mason) with before turning to the main course.
In that gap, the sweet fruit I'd tasted earlier pulled back some, while the aromas of cedar, spice and sweet red apple skins became even more effusive. Over the next two hours it dried out even more, fading into strawberry-rhubarb and then rhubarb alone with the tannins while still promising something sweeter and better on the nose. Based on that, wouldn't be surprised to learn that other bottles show better.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov