This is actually the first bottle I have had all to myself. Now I could write tasting notes with appearance, aroma, flavor, mouthfeel, overall impression and such - but I really think that's for you to decide. What I will do is tell you how I would recommend serving it. The way that will best express the characters of orange, resin, honey, mineral dryness, and the yeast ester peppery astringency earthy organic qualities (like Fantôme) that I wanted from this beer.
First, take it out of the fridge and let it sit about 20 minutes before pouring, leave the cap on. It should be about 55F (13C) when you pour it. Open and pour it - between bashful and aggressive - into a glass with plenty of room to hold a medium head and the aromas the beer will release. Pour it all, and yes there will be a bit of sediment. You don't have to swirl it up because the yeast used is not a good flocculator - there should be enough just by finishing the pour for a cloudy beer.
Then swirl it, sniff it, swill a bit, and enjoy it. I'm very pleased that it is so close to the target I had in mind. I hope you are also pleased.