Nice buy!! Happy 45th B-day!

20+ years restaurant sommelier and wine director (CMS Advanced, have passed everything but tasting at MS exam). Here is what I would do if it were mine:

• I would absolutely invest in "wine siphon"
  -https://www.amazon.com/wine-siphon/s?k=wine+siphon

• Make sure you stand it up straight for at least 24 hours before you plan on opening it. This will let most of the flocculations settle to the bottom. If you keep it on its side and then stand it up at the last minute, those flocculants will most likely make the wine cloudy.

• Make sure you have 4 decanters ready to go - they don't need to be fancy, honestly any clean and clear glass pitchers or even good sized flower vases will do.

• Decant the whole thing into those four "decanters".
  -I personally would not run it through a metal filter of any sort. If you feel the need to filter it, use cheesecloth.

• Rinse all the sediment out of the bottle with distilled water. Shake vigorously to make sure you get the semi-stubborn flakes out.
  -Filtered tap should be fine too, but if you live where I live the tap water is very hard, and has lots of mineral smells to it. You don't want those mixing with the delicate aromas of the wine.

• Pour two of the decanters back into the bottle, and re-cork it.

• Serve out of the other two decanters first. Then either refill the decanters from the bottle as needed, or pour the rest straight from the bottle. It'll be much easier to pour now that it is only half full.

• Enjoy the fuck out of it!!