Re: Your most expensive wine, ever ...

Hi Nils,

it's a Cheval Blanc 1954, priced : old French Franc 1.000 = new Euro 152,45.

Bought two years ago, for drinking next year ... wait...

Francis

Welcome to the club!

Michael, member since July 24th, 2003 (with one bottle each of Latour & La Mission waiting)

Hi all, back from vacations!

I've got 2 bottles of Mouton Rothschild -82, bought on futures 83 at about

40-50USD each. Going rate seems to be 500USD. And a Latour -70, bought at about 60-70USD in -78.. Anders

Ah, but the question wasn't what was the biggest price increase you've seen, rather what was the highest price you've paid.

I paid several hundred dollars each for a couple of magnums of the 1970 Latour that you paid $70a bottle for, but bought them much later than 1978!

As for bottles that have appreciated, I suppose Petrus, which always skyrockets, and 85 Sassicaia, which is around $1K now and I paid about $25......

I paid $200 US for a 1937 and 1943 Eredi Virginia Ferrero Barolo. This was a "trade" price. Normal retail was $150 for each, the 1937 was gone, the

1943 still drinkable and wonderful when drunk at my 60th birthday dinner. I actually imported the wines in 1993 which were from Marc DeGrazia and paid $65 per bottle for them which is what we charged the Maryland importer in 1993. I believe McArthur Liquors in DC paid $70 per bottle for the wines they sold me in 2002.

I believe the last bottle I bought of Conn Creek CS 1974 made from Eisele Vineyard grapes cost me $100 back in 1984.

Interesting question, Nils. I would guess (because I don't keep records of these things) that it was the USD 200 I laid out for a bottle of 1961 Lynch Bages for Jean's 40th birthday. There is also the remote possibility that at some time that price was exceeded by a restaurant wine purchase, but I think that that's unlikely since seeing ordinary wines or ridiculously young trophy wines selling for triple-digit prices in restaurants usually has me running the other way (as to Alsace, the Loire, the Rhone or Spain).

Mark Lipton

I have had several of Thevenet's wines, less RS and lower priced, and some of them have also exhibited that intriguing bit of terminal sweetness, normally so foreign to that sort of wine.

You mena his "regular" white? I think this may be due to his insistence on total maturity and his abhorrence for chaptal. WHat does RS mean Bill?

Anyhow, the botrytis cuvee is not a yearly thing, it happens maybe every 4-5 years. Jean says that when conditions were good sweet noble rot wines were a tradition in Burgundy.

He also makes a Cuvee Levroutee, not quite pure botrytis, more a VT, that is delicious.

Cheers

Mike

Residual sugar

Ach, so, of course. Sucre residuel.

I will pay attention to this next time, I don't recall any in the dry. Maybe the importer wants a more seductive wine...

Mike

Actually, I tell a lie - the most expensive bottle we ever bought is probably a Taylors 1927 Port, the price of which I refuse to divulge. I will say it was worth every penny, though!