I drank up my 1999s and 2000s of this estate a while back just because they were so delicious (and cheap -- thanks PC), but I'm sure they'd be still doing well.
Coincincidentaly, last night I opened a bottle of 2000 Tempier Cabassaou. It was decanted, and for the first hour or so, I thought it was hopelessly defective with what I thought might be brett (and my tolerance for brett is very high). After an hour or so, it calmed down and was most attractive. Today at lunch, the remaining 1/3 of the bottle was outstanding, although very young. I'll wait 8-10 years before opening the next bottle. And as I've learned with Tempiers (especially the newer ones), decant at least 1-2 hours in advance of serving.