1 dozen bottles per lot
Details
Château Haut-Brion--Vintage 1966
Pessac-Léognan, 1er cru classé
Lot 422 levels: six 3.0 cm, six 4.0 cm; signs of old seepage, two nicked labels, lightly bin soiled labels
Lot 423 levels: ten 3.0 cm, two 5.0 cm; two lightly corroded capsules, two signs of old seepage, lightly bin soiled labels
Lot 424 levels: 3.0 cm; lightly corroded capsules, slight signs of old seepage, lightly bin soiled labels, six wine stained labels
All lots in original wooden cases
"More recently, an excellent bottle I served at my Bordeaux Club dinner at Christie's in 1994: level into the neck, perfect cork pulled at 5:45pm, decanted an hour later and served at 8:15pm. Still deep and richly coloured; typical Haut-Brion scent of tobacco and iron, opening up deliciously, tea-like, very sweet, fullish body, lovely flavour, earthy tannic finish. Then a remarkably good double magnum at the Christie's 30th anniversary dinner: the grapes were being picked and the wine fermented at the time of the department's first auction. For the sake of historical accuracy I report an overmature, somewhat oxidized bottle in New York. Last tasted Oct 2001. At its best **** MB, Vintage Wine
1 dozen bottles per lot
Pessac-Léognan, 1er cru classé
Lot 422 levels: six 3.0 cm, six 4.0 cm; signs of old seepage, two nicked labels, lightly bin soiled labels
Lot 423 levels: ten 3.0 cm, two 5.0 cm; two lightly corroded capsules, two signs of old seepage, lightly bin soiled labels
Lot 424 levels: 3.0 cm; lightly corroded capsules, slight signs of old seepage, lightly bin soiled labels, six wine stained labels
All lots in original wooden cases
"More recently, an excellent bottle I served at my Bordeaux Club dinner at Christie's in 1994: level into the neck, perfect cork pulled at 5:45pm, decanted an hour later and served at 8:15pm. Still deep and richly coloured; typical Haut-Brion scent of tobacco and iron, opening up deliciously, tea-like, very sweet, fullish body, lovely flavour, earthy tannic finish. Then a remarkably good double magnum at the Christie's 30th anniversary dinner: the grapes were being picked and the wine fermented at the time of the department's first auction. For the sake of historical accuracy I report an overmature, somewhat oxidized bottle in New York. Last tasted Oct 2001. At its best **** MB, Vintage Wine
1 dozen bottles per lot
Special notice
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