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1 bottle per lot
Details
Château Latour--Vintage 1848
Pauillac, 1er cru classé
Level: 5.0cm; in period hand-blown slope-shouldered bottle, with original foil stamped "Café Voisin - G. Braquessac"; slip label, with traces of original Café Voisin label. Level: 5.0cm; superb depth of color for age
Although this is, strictly speaking pre-classification, the first four growths, including Latour, were firmly established well before the end of the 18th century.
Café Voisin, owned by a M. G. Braquessac, of 261 Rue Saint-Honoré, was the most famous and fashionable Paris restaurant of the mid 19th century.
The general assumption is that the run of great pre-phylloxera vintages began in 1858 and ended in 1878. This period in fact was preceded by two very good years, 1844 and 1847, and two outstanding vintages, 1846 and 1848. Although I have not tasted Latour 1848, Lafite and Château Margaux were both excellent in the late 1970's.(see GVWB). An 1861 Latour with the Café Voisin label tasted in 1981 was also remarkably good. MB
1 bottle per lot
Pauillac, 1er cru classé
Level: 5.0cm; in period hand-blown slope-shouldered bottle, with original foil stamped "Café Voisin - G. Braquessac"; slip label, with traces of original Café Voisin label. Level: 5.0cm; superb depth of color for age
Although this is, strictly speaking pre-classification, the first four growths, including Latour, were firmly established well before the end of the 18th century.
Café Voisin, owned by a M. G. Braquessac, of 261 Rue Saint-Honoré, was the most famous and fashionable Paris restaurant of the mid 19th century.
The general assumption is that the run of great pre-phylloxera vintages began in 1858 and ended in 1878. This period in fact was preceded by two very good years, 1844 and 1847, and two outstanding vintages, 1846 and 1848. Although I have not tasted Latour 1848, Lafite and Château Margaux were both excellent in the late 1970's.(see GVWB). An 1861 Latour with the Café Voisin label tasted in 1981 was also remarkably good. MB
1 bottle per lot