13 year old white wine....i'm scared!

Right now I have a 1996 Bouchard Pere & Fils Meursault Genevriere chilling in the fridge (it's been in the wine fridge at 55 degrees but I want it just a touch cooler). My boss got it as a gift and doesn't care for whites so he gave it to me. My immediate reaction was: Thanks! Free wine! Then my reaction was: is this 13 year old white still drinkable? Because I thought that whites (besides champagne) don't really age well beyond a few years. 

I did some research on WineSpectator.com, and supposedly this wine was $66 back then, and earned 93 points! It also said, and perhaps most interestingly, that this wine is best AFTER 2003! So I should be excited, not nervous, right?

Ok, so it's been in the fridge for a little while now...I think I'm ready to uncork it!

Hmm. Disappointing! It's neither bad/rotten nor delicious and perfect after aging. It's a medium bodied wine with crisp acidity. Aromas of apple, melon, and musk lead to flavors of granny smith apple, unripe papaya, minerals, and almost negligible butter/vanilla. It has a long tart finish. It's just so-so if you ask me. It's actually pretty refreshing and clean, considering it's a chardonnay (I supposed French-style chards are always more subtle and less oaky), but I was really hoping for more excitement and complexity, not an easy-drinking summer white. Regardless, I wonder what this tasted like over a decade ago when Wine Spectator reviewed it. I guess this whole experience solidifies my theory that you can't hold onto a wine for too long...it may be anticlimactic.