RELEASE: CHRISTIE’S PRESENTS FINE & RARE WINES FROM DR KU’S APOTHECARY COLLECTION IN AUGUST

Hong Kong

CHRISTIE’S PRESENTS FINE & RARE WINES FROM

DR KU’S APOTHECARY COLLECTION IN AUGUST

 

Dr Ku’s Apothecary Collection, 11 am, August 31, Sale 3250

Venue: 22nd Floor, Alexandra House, 18 Chater Road, Central, Hong Kong

 

Hong Kong – This summer, embark on a vinous journey with Christie’s one-day auction of wines from Dr Ku’s Apothecary Collection. Taking place on August 31 with a primary focus on Bordeaux, Burgundy, Rhône and Champagne, the sale offers over 720 lots and is estimated to realize in excess of HK$21 million.

A fine wine enthusiast and experienced collector, Dr Gordon Ku’s love for wine began over 40 years ago. As a physician, he wishes to share his passion for wines and food, besides his long career in medicine, particularly in the field of kidney problems.

“The best moment of my day is my first sip of champagne after a long day’s work. Wine provokes emotions which mirror life – the anticipation when uncorking a good wine; the joy of sharing; the hope and expectation that the next vintage is a better one, and likewise tomorrow to be a better day,” Ku says about his collection, “‘The ‘Apothecary’ was stocked over a period of 40 years. Faced with the inability to achieve immortality, a desire to share my passion with others, and a need to create space for tomorrow’s wines, it is finally time for me to part with a portion of my ‘Apothecary’. As such, I see this sale as a celebration of life, good food and wine, and sharing.”

To complement the theme of food and wine pairings, “Dr Ku’s Apothecary” catalogue is presented in a format of wine list menus which provides easy reference. We also continue with Christie’s “Perfect Pairing” food and wine notes, which were warmly welcomed by our collectors and connoisseurs since its debut in the May 2013 sale. Christie’s pushes this “Perfect Pairing” concept forward and digs into the traditional Asian cooking philosophy, pairing fine wines with the home cooking recipes of ancient scholars. All food mentioned in the wine catalogue is derived from Suiyuan Shidan, a cookery book written by Chinese poet Yuan Mei (1716 – 1797) in the Qing dynasty, epitomizing the art and craft of ancient home cooking in the Jiangnan area during that era.

As a real treasure trove of wines, with something for all wine connoisseurs and collectors, the auction features wines from some of the most prestigious wine producing regions and countries, such as France, Australia, Spain, Italy, California of the United States, and more, as well as the finest wine producers, ranging from Château Lafleur Vintage 2000 & 2001 (Lot 398, Estimate per lot: HK$26,000 – 35,000) and Krug Vintage 1998  (Lot 47, Estimate per lot: HK$24,000 – 32,000), to Mixed Vintages of Château Calon-Ségur (Lot 209, Estimate per lot: HK$11,000 – 15,000), Chablis Grand Cru Les Clos Vintage 2006 Dauvissat (Lot 76, Estimate per lot: HK$11,000 – 15,000) and Côte de Nuits Grand Crus Romanée-Conti, Richebourg & Romanée-St-Vivant Vintage 2007 Domaine de la Romanée-Conti (Lot 557, Estimate per lot: HK$120,000 – 160,000; Lot 553, Estimate per lot: HK$60,000 – 85,000; and Lot 565, Estimate per lot:  HK$30,000 – 42,000).

 

Simon Tam, Head of Wine for Christie’s China, says, “Christie’s is extremely pleased to present a portion of Dr Ku’s vast cellar. The sale represents vinous pleasure from the world's finest vineyards. Many of the maturing wines on offer in this sale are approaching their delicious drinking windows and some will further evolve over short to medium-term cellaring. This is a collection for enjoyment.”

Sale highlights

 

Lot 47

Krug – Vintage 1998  

Champagne, Krug

Champagne from the outstanding 1998 vintage from Krug, indisputably one of the leading Champagne Houses

 

24 bottles

Estimate per lot: HK$24,000 – 32,000

 

Lot 76

Chablis Grand Cru Les Clos – Vintage 2006

Chablis, Dauvissat

Grand Cru Chablis from Vincent Dauvissat

 

12 bottles

Estimate per lot: HK$11,000 – 15,000

 

Lot 209

Château Calon-Ségur – Mixed Vintages

Saint-Estèphe, 3me Cru Classé.

Château Calon-Ségur 1989, 2002 & 2003

 

20 bottles and 10 half-bottles

Estimate per lot: HK$11,000 – 15,000

 

Lot 398

Château Lafleur – Vintage 2000 & 2001

Pomerol

Pomerol including from the Outstanding 2000 Vintage

 

5 bottles

Estimate per lot: HK$26,000 – 35,000

 

Lot 557, 553 and 565

Romanée-Conti Grand Cru, Richebourg & Romanée-St-Vivant – Vintage 2007

Côte de Nuits, Domaine de la Romanée-Conti

2007 Vintage Grand Cru Red Burgundy from DRC

 

Lot 557: 2 bottles

Estimate per lot: HK$120,000 – 160,000

Lot 553: 12 bottles

Estimate per lot: HK$60,000 – 85,000

Lot 565: 6 bottles

Estimate per lot: HK$30,000 – 42,000

 

“Perfect Pairing” highlights – Written by Austin Zhang, Wine Specialist of Christie’s China, in August 2013

 

Lot 187

Grange – Mixed Vintages

Australia, Penfolds

1993, 1995 & 1996 Vintages from Australia’s world famous Grange

 

2 magnums and three bottles

Estimate per lot: HK$15,000 – 20,000

Penfolds Grange with Stewed Pork in Brown Sauce – Grange is the flagship wine of Penfolds, and also an icon of cult wine from the New World. It’s a blend of grapes from different vineyards depending on the vintage, and the winemaker is the magician who manages to keep the consistency of style. Shiraz provides the backbone and opulent fruity notes, while the oakiness adds extra layers. Stewed pork in brown sauce is a great match for Grange. Soaked in sweet soy sauce, the pork is then slowly cooked in salt and Chinese baijiu until the color turns amber. It takes time to create both a bottle of Grange and this pork dish; but it definitely worth the wait!

 

Lot 588

Cros Parantoux – Vintage 2001

Côte de Nuits, Henri Jayer

Outstanding red Burgundy from the legendary Henri Jayer

 

10 bottles

Estimate per lot: HK$260,000 – 380,000

Henri Jayer Cros Parantoux with Vegetarian GooseVegetarian Goose is actually made of sheets of bean curd skin wrapped around mashed yam, and it derives the name because it resembles the shape of roast goose. It need to be slightly fried to a golden color before serving. The flavour is simple and pure, perfectly matching the purity and velvety texture and tannin of Cros Parantoux, one of the most famous 1er Cru in Burgundy. The legendary Henri Jayer revived Cros Parantoux and was responsible for making this one of the most sought-after wines in the world. This Pinot Noir and vegetarian goose both exhibit elegance, and the vibrant acidity and refreshing red fruit notes combines well with the fried bean curd skin.  

Lot 697

Châteauneuf-du-Pape, Cuvée da Capo – Vintage 2003 Châteauneuf-du-Pape, Domaine Pegau

Finest & Rarest wine from the Southern Rhône

 

12 bottles

Estimate per lot: HK$40,000 – 60,000

Domaine de Pegau Cuvée da Capo with Pine MushroomPine mushroom is quite simple but the flavor is long-lasting. Boiled in water with soy sauce, and then blended with sesame oil, the pine mushroom is a perfect choice as an appetizer. And the rich and wonderful Cuvée de Capo from Pegau is complementary with the mushroom. Using the traditional wine making technique of Châteauneuf du Pape and a blend of up to 13 different grapes, Cuvée de Capo is only made in the finest vintages. Old vine Grenache enriches the wine with red fruit and also spicy notes, adding more complexity and flavors to the pine mushroom. Wonderful!

Lot 718

PingusVertical Vintages

Ribera del Duero, Dominio de Pingus

1998, 2001,  2003, 2004 & 2005

 

17 bottles

Estimate per lot: HK$60,000 – 90,000

Pingus with Sliced Sea Cucumber – Pingus from Ribera del Duero is the epitome of garage wines: tiny production, high critic scores and prices to match. Pingus is deep in color, and rich in aromas, just like a fruit bomb. This time we recommend another end of the flavor spectrum and pair Pingus with sliced sea cucumber. Sea cucumber is actually flavorless, but it has been one of the most welcomed dishes served in banquets in China for years. Crisp and fresh with mustard oil and chicken stock, ideal for summer entertainment. It balances the floral and fruity notes from Pingus, and the firm texture gives this dish an extra dimension.

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