We have all been there.

I have a Chancellor from 97 that was black, not red. (It's why I'm
more careful about skin contact now.) The color was gorgeous but it
tasted like ink must taste. I open one every couple years and wait
some more.

I havea gallon of oxidized Chenin Blanc that became a sherry a few
years ago. (I think). I have time to wait.

Joe