1 dozen bottles per lot
细节
A TREASURE TROVE OF BURGUNDIAN TERROIR
Property of a Gentleman and Connoisseur of Fine Wine
Recently inspected for this sale by a Christie's Specialist in a custom built home cellar. Ideal temperature and humidity maintained throughout the original ownership of these wines. Purchased on release from respected retail Burgundy sources.
BIODYNAMICS: The Path Beyond Organic Farming
The word biodynamics is not likely to be a frequent term used at your last wine dinner. That is unless you're into über-organic farming. If you're at all aware of its methods you are likely to remember treatments that sound fairly mystical in their application - like burying a cow's horn, not bull horn, filled with dung and ground crystals in the vineyard (sprayed on the soil), oak bark fermented in the skull of a domestic animal (applied to compost), harvesting by lunar and planetary cycles (fall and spring equinox). However, biodynamics is not hocus-pocus if you ask the practitioners of its methods. They are in fact a roll call of some of the finest producers in winedom: Anne-Claude Leflaive (Domaine Leflaive), Lalou Bize-Leroy (Domaine Leroy), Dominique Lafon (Domaine Comtes Lafon), Domaine de la Romanée-Conti (partial), Jean-Louis Trapet, Jacques Selosse, Michel Chapoutier, Gaston Huët, Olivier Humbrecht, Bart and Daphne Araujo, Mike Benziger(Benziger Family Winery) and Peter Sisseck (Dominio de Pingus) to name but a few of the hundreds employing some form of the biodynamic farming method.
So what is biodynamics?
The tenets of this farming practice are based on a series of lectures entitled Spiritual Foundations for the Renewal of Agriculture by Austrian philosopher Rudolf Steiner in the mid 1920s. It may help to think of biodynamics as a form of organic farming taken to the next level. The key to understanding this form of farming is to see the vineyard as a closed, self-reliant, living eco-system. The philosophy behind it sees the farm in the context of the greater world and cosmic cycles that have effect on the vineyard's growth cycles. In this holistic view of farming the soil is seen not as just a substrate for plant sustenance, but as a living organism. The administering of synthetic forms of fertilizers and pesticides or heavy tractors that compact soil is therefore not an acceptable practice. Disease in the vineyard is seen not as a problem to fix specifically, but rather a symptom of a deeper infirmity within the living eco-system. In such instances correction of the problem is approached through the use of a series of "special preparations" that help correct or improve the health of the vineyard so it can "heal" itself through more natural means. Biodynamic's divergence from organics is in the timing and application of these "preparations". In using biodynamic methods the user seeks to restore health to the vineyard.
So what does this mean to the consumer?
The attraction to this method of farming for its practitioners is as each year passes the biodiversity of the land and the health of the plants improves. Its cumulative affect is the enhancement of the vineyard's authenticity and thus a heightened expression of the vineyard's qualities as translated by fermented grapes. In other words an unobstructed view of Terroir. Burgundy, with its idiosyncratic producers and long standing tradition for establishing the diversity of its terroir is perhaps best positioned to accept these unique farming methods. The varietal choices are limited to either Pinot Noir or Chardonnay therefore the translation of place, its terroir, through a glass of wine must be an authentic expression in order to establish a purposeful sense of individuality. Without this individuality all you have is Pinot Noir or Chardonnay.
The following selection is a carefully sourced collection from the nation's very best purveyors of great Burgundy it showcases some of the very best practitioners of biodynamic farming methods. Domaines such as Leflaive, Leroy and DRC are widely acknowledged as occupying the top of the Burgundy pyramid and employ in whole or in part the aforementioned farming methods. Following these sanctified names the selection before you recognizes other great Burgundian producers and so you will find excellent examples from the likes of Armand Rousseau, Comtes de Vogüé, Christophe Roumier, Emmanuel Rouget, Etienne Sauzet, Joseph Drouhin, Louis Latour, Jadot, Mommessin and Ramonet.
Christie's is proud to present the following selection of great Burgundy.
Scott Torrence
LEFLAIVE
Domaine Leflaive is an impressive force in the Côtes de Beaune and the most famous estate in Puligny-Montrachet. With three generations of winemakers at the helm, today the domaine's holdings stretch from grand cru to village wines, all made with the same exacting technique and level of perfectionism. Anne-Claude, daughter of Vincent Leflaive, alongside winemaker Pierre Morey both bring a new winemaking ethos following biodynamic principles to create some of the best whites made in Burgundy.
The domaine has 22 hectares of vines, 10 hectares of Premiers Crus and no fewer than 5 of Grand Crus, including 1.91 of the 7 in the limestone and clay soils of Chevalier-Montrachet.
Wines are aged for 12 months in 25 new oak and are then transferred to steel tanks before fining and bottling.
Bâtard-Montrachet--Vintage 1995
Côte de Beaune, Domaine Leflaive
"Intense but unyielding on the nose, the Batard Montrachet isn't quite as exciting as the Puligny Montrachet Les Pucelles, but it has enormous power and concentration. Displaying fat, candied fruit (ever so slightly flabby) with flavors of tangy minerals, spices and flowers, this thick-textured, full-bodied wine should be drunk early as I'm not convinced it possesses the backbone for serious aging. Drink it between 2002-2007." Robert Parker, Wine Advocate, #110, Apr 1997
1 dozen bottles per lot
Property of a Gentleman and Connoisseur of Fine Wine
Recently inspected for this sale by a Christie's Specialist in a custom built home cellar. Ideal temperature and humidity maintained throughout the original ownership of these wines. Purchased on release from respected retail Burgundy sources.
BIODYNAMICS: The Path Beyond Organic Farming
The word biodynamics is not likely to be a frequent term used at your last wine dinner. That is unless you're into über-organic farming. If you're at all aware of its methods you are likely to remember treatments that sound fairly mystical in their application - like burying a cow's horn, not bull horn, filled with dung and ground crystals in the vineyard (sprayed on the soil), oak bark fermented in the skull of a domestic animal (applied to compost), harvesting by lunar and planetary cycles (fall and spring equinox). However, biodynamics is not hocus-pocus if you ask the practitioners of its methods. They are in fact a roll call of some of the finest producers in winedom: Anne-Claude Leflaive (Domaine Leflaive), Lalou Bize-Leroy (Domaine Leroy), Dominique Lafon (Domaine Comtes Lafon), Domaine de la Romanée-Conti (partial), Jean-Louis Trapet, Jacques Selosse, Michel Chapoutier, Gaston Huët, Olivier Humbrecht, Bart and Daphne Araujo, Mike Benziger(Benziger Family Winery) and Peter Sisseck (Dominio de Pingus) to name but a few of the hundreds employing some form of the biodynamic farming method.
So what is biodynamics?
The tenets of this farming practice are based on a series of lectures entitled Spiritual Foundations for the Renewal of Agriculture by Austrian philosopher Rudolf Steiner in the mid 1920s. It may help to think of biodynamics as a form of organic farming taken to the next level. The key to understanding this form of farming is to see the vineyard as a closed, self-reliant, living eco-system. The philosophy behind it sees the farm in the context of the greater world and cosmic cycles that have effect on the vineyard's growth cycles. In this holistic view of farming the soil is seen not as just a substrate for plant sustenance, but as a living organism. The administering of synthetic forms of fertilizers and pesticides or heavy tractors that compact soil is therefore not an acceptable practice. Disease in the vineyard is seen not as a problem to fix specifically, but rather a symptom of a deeper infirmity within the living eco-system. In such instances correction of the problem is approached through the use of a series of "special preparations" that help correct or improve the health of the vineyard so it can "heal" itself through more natural means. Biodynamic's divergence from organics is in the timing and application of these "preparations". In using biodynamic methods the user seeks to restore health to the vineyard.
So what does this mean to the consumer?
The attraction to this method of farming for its practitioners is as each year passes the biodiversity of the land and the health of the plants improves. Its cumulative affect is the enhancement of the vineyard's authenticity and thus a heightened expression of the vineyard's qualities as translated by fermented grapes. In other words an unobstructed view of Terroir. Burgundy, with its idiosyncratic producers and long standing tradition for establishing the diversity of its terroir is perhaps best positioned to accept these unique farming methods. The varietal choices are limited to either Pinot Noir or Chardonnay therefore the translation of place, its terroir, through a glass of wine must be an authentic expression in order to establish a purposeful sense of individuality. Without this individuality all you have is Pinot Noir or Chardonnay.
The following selection is a carefully sourced collection from the nation's very best purveyors of great Burgundy it showcases some of the very best practitioners of biodynamic farming methods. Domaines such as Leflaive, Leroy and DRC are widely acknowledged as occupying the top of the Burgundy pyramid and employ in whole or in part the aforementioned farming methods. Following these sanctified names the selection before you recognizes other great Burgundian producers and so you will find excellent examples from the likes of Armand Rousseau, Comtes de Vogüé, Christophe Roumier, Emmanuel Rouget, Etienne Sauzet, Joseph Drouhin, Louis Latour, Jadot, Mommessin and Ramonet.
Christie's is proud to present the following selection of great Burgundy.
Scott Torrence
LEFLAIVE
Domaine Leflaive is an impressive force in the Côtes de Beaune and the most famous estate in Puligny-Montrachet. With three generations of winemakers at the helm, today the domaine's holdings stretch from grand cru to village wines, all made with the same exacting technique and level of perfectionism. Anne-Claude, daughter of Vincent Leflaive, alongside winemaker Pierre Morey both bring a new winemaking ethos following biodynamic principles to create some of the best whites made in Burgundy.
The domaine has 22 hectares of vines, 10 hectares of Premiers Crus and no fewer than 5 of Grand Crus, including 1.91 of the 7 in the limestone and clay soils of Chevalier-Montrachet.
Wines are aged for 12 months in 25 new oak and are then transferred to steel tanks before fining and bottling.
Bâtard-Montrachet--Vintage 1995
Côte de Beaune, Domaine Leflaive
"Intense but unyielding on the nose, the Batard Montrachet isn't quite as exciting as the Puligny Montrachet Les Pucelles, but it has enormous power and concentration. Displaying fat, candied fruit (ever so slightly flabby) with flavors of tangy minerals, spices and flowers, this thick-textured, full-bodied wine should be drunk early as I'm not convinced it possesses the backbone for serious aging. Drink it between 2002-2007." Robert Parker, Wine Advocate, #110, Apr 1997
1 dozen bottles per lot
拍场告示
Please note that lots 306 to 312 are on page 65.