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1 magnum per lot
Details
THE CELLAR OF THE WILD BOAR
Some of the most celebrated restaurants today had very humble beginnings. It only takes one inspired and motivated individual to have a vision of turning an existing unknown restaurant in a remote area to one of the most sought-after tables in the world. Similarly, and roughly around the same time as Thomas Keller of The French Laundry in Yountville, California, and Heston Blumenthal of The Fat Duck in Bray, England, the late Tom Allen, along with his son Brett Allen, bought the Wild Boar restaurant in Nashville, Tennessee, with the vision of creating the best restaurant in the world.
Tom Allen soon amassed a large collection of wines from all of the world's best wine producing regions and from all of the greatest producers. Not only that, but some of the country's greatest chefs served stints in the kitchen, including Boris Keller (The Ritz-Carton Laguna Niguel), Bob Wagonner (Charleston Grill), and Thomas Keller (The French Laundry). In the restaurant's first year, it was awarded with Mobil's Four-Star Rating, AAA Five-Diamond Award, and the Wine Spectator's Grand Award-the latter two being the first ever awarded to a Tennessee restaurant-and received these awards consecutively for the next 14 years. To give a perspective on this level of achievement, in 2005, restaurants with the same Mobil Four-Star rating in New York City included Daniel, Le Bernardin, and La Grenouille. In June of 2006, after 14 years of service, and after having put Nashville on the map as a culinary destination, the Wild Boar served its last guests.
Where there was loss, there was also opportunity. The consignor of this collection, Cal Turner III, a very good and longtime friend of Christie's, shares two passions in life: fine wines and collectible motorcars. Being as meticulous as the consignor is, he went to great lengths to ensure and maintain the storage conditions of both of his collections. In fact, he had a free-standing temperature, humidity, and security-controlled structure custom-built to house both his collection of motorcars and the newly acquired Wild Boar collection, which has been left untouched until this sale. One could say that, walking into this custom-built cellar was almost like walking into the actual restaurant cellar, as the consignor recreated the restaurant cellar down to every detail. The cellar walls were lined with prestigious awards, photos and menus of legendary dinners, and there were multiple stations of spotless crystal stemware and decanters-all regularly polished and ready to use. This recreation allowed the consignor to relive the best memories while dining at The Wild Boar where he shared with his friends and loved ones for the past 14 years.
Since purchasing The Wild Boar collection in 2006, the consignor has realized that his stewardship has come to an end and it is now time to continue The Wild Boar legacy with another (and hopefully equally) passionate wine collector.
As a specialist, the inventory process of this collection was like writing a wish list for building a cellar with the world's best wines from the best producers-an exacting process but very exciting. What was more exciting was the opportunity to physically see very rare bottles for the first time-including bottles of 1978 Richebourg from Jayer, a bottle of 1932 Meursault Charmes from Leroy, and even old vintages of Hospices de Beaune from various vineyards. The true pleasure of this collection comes from the depth of vintages on offer, with a rare opportunity to secure verticals of the top wines from around the world. Additionally, there is breath to this collection one would expect from a world class restaurant.
Christie's is honored to present what was once one of the greatest restaurant wine cellar in America and the opportunity to continue The Wild Boar legacy.
-Richard Young
SELECTION OF LARGE FORMATS AND HALF-BOTTLES
Dom Pérignon--Vintage 1990
Epernay
Level: at foil
"The 1990 Dom Pérignon is beginning to show developed aromas, with hints of caramel and soy on top of minerals, smoke and chalk. On the palate the wine is crisp and complex, with a rapier-like finesse. Although it is starting to show notes of truffle on the finish, it is still fresh, and still exhibits an amazing creamy texture. The philosophy of the winemaking team is that the wine matures in three stages, known as plenitudes or fullnesses. The first stage of evolution is at seven years, when the wine is initially released. This stage tends to reveal the character of the Dom Pérignon style. The second stage is reached at 12-15 years, and this wine reveals the character of the year. The final stage is reached at about 20 years, and this wine reveals the character of aging." CC, November 2006
1 magnum per lot
Some of the most celebrated restaurants today had very humble beginnings. It only takes one inspired and motivated individual to have a vision of turning an existing unknown restaurant in a remote area to one of the most sought-after tables in the world. Similarly, and roughly around the same time as Thomas Keller of The French Laundry in Yountville, California, and Heston Blumenthal of The Fat Duck in Bray, England, the late Tom Allen, along with his son Brett Allen, bought the Wild Boar restaurant in Nashville, Tennessee, with the vision of creating the best restaurant in the world.
Tom Allen soon amassed a large collection of wines from all of the world's best wine producing regions and from all of the greatest producers. Not only that, but some of the country's greatest chefs served stints in the kitchen, including Boris Keller (The Ritz-Carton Laguna Niguel), Bob Wagonner (Charleston Grill), and Thomas Keller (The French Laundry). In the restaurant's first year, it was awarded with Mobil's Four-Star Rating, AAA Five-Diamond Award, and the Wine Spectator's Grand Award-the latter two being the first ever awarded to a Tennessee restaurant-and received these awards consecutively for the next 14 years. To give a perspective on this level of achievement, in 2005, restaurants with the same Mobil Four-Star rating in New York City included Daniel, Le Bernardin, and La Grenouille. In June of 2006, after 14 years of service, and after having put Nashville on the map as a culinary destination, the Wild Boar served its last guests.
Where there was loss, there was also opportunity. The consignor of this collection, Cal Turner III, a very good and longtime friend of Christie's, shares two passions in life: fine wines and collectible motorcars. Being as meticulous as the consignor is, he went to great lengths to ensure and maintain the storage conditions of both of his collections. In fact, he had a free-standing temperature, humidity, and security-controlled structure custom-built to house both his collection of motorcars and the newly acquired Wild Boar collection, which has been left untouched until this sale. One could say that, walking into this custom-built cellar was almost like walking into the actual restaurant cellar, as the consignor recreated the restaurant cellar down to every detail. The cellar walls were lined with prestigious awards, photos and menus of legendary dinners, and there were multiple stations of spotless crystal stemware and decanters-all regularly polished and ready to use. This recreation allowed the consignor to relive the best memories while dining at The Wild Boar where he shared with his friends and loved ones for the past 14 years.
Since purchasing The Wild Boar collection in 2006, the consignor has realized that his stewardship has come to an end and it is now time to continue The Wild Boar legacy with another (and hopefully equally) passionate wine collector.
As a specialist, the inventory process of this collection was like writing a wish list for building a cellar with the world's best wines from the best producers-an exacting process but very exciting. What was more exciting was the opportunity to physically see very rare bottles for the first time-including bottles of 1978 Richebourg from Jayer, a bottle of 1932 Meursault Charmes from Leroy, and even old vintages of Hospices de Beaune from various vineyards. The true pleasure of this collection comes from the depth of vintages on offer, with a rare opportunity to secure verticals of the top wines from around the world. Additionally, there is breath to this collection one would expect from a world class restaurant.
Christie's is honored to present what was once one of the greatest restaurant wine cellar in America and the opportunity to continue The Wild Boar legacy.
-Richard Young
SELECTION OF LARGE FORMATS AND HALF-BOTTLES
Dom Pérignon--Vintage 1990
Epernay
Level: at foil
"The 1990 Dom Pérignon is beginning to show developed aromas, with hints of caramel and soy on top of minerals, smoke and chalk. On the palate the wine is crisp and complex, with a rapier-like finesse. Although it is starting to show notes of truffle on the finish, it is still fresh, and still exhibits an amazing creamy texture. The philosophy of the winemaking team is that the wine matures in three stages, known as plenitudes or fullnesses. The first stage of evolution is at seven years, when the wine is initially released. This stage tends to reveal the character of the Dom Pérignon style. The second stage is reached at 12-15 years, and this wine reveals the character of the year. The final stage is reached at about 20 years, and this wine reveals the character of aging." CC, November 2006
1 magnum per lot