Wine Talk

Snooth User: partseller

vintage wine

Posted by partseller, Feb 21, 2015.

I am new to this site i just happened to come across   it on goggle  so i posted a reply on  wine that  my father gave some years ago.I decided to go through what i have i know that some are very valuable if they were good to drink but i wouldn't  take a chance paying top dollar if it turns out to be vinegar  so i will list  some pics and would appreciate   some feedback

1978 Petrus pomerol grand vin 1 looks drinkable 1 not

chateau margaux premier grand cru classe 1928 not a bottle i would drink

 

Thanks Paul

Replies

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Reply by dmcker, Feb 21, 2015.

Those two Petrus you show are great bottles, if in good condition. The 1928 Margaux is long past it, but I've never even seen a 1928 before so that's special.

The Petrus sadly don't look like they've had a happy time.  Still they will be worth something.

The person who kept you from those bottles did something evil, indeed, at least as regards fine wine.

What other bottles do you have? Go ahead and post them all here, and we'll give you some background on them.

Interesting find, too bad so much frustration was attached...

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Reply by dvogler, Feb 21, 2015.

When I saw the photos on the other thread, I thought, "Yeah sure you have two Petrus, this guy is up to something".  I see you did receive some nice bottles!  Do you know where they've been stored all this time? The worst part of the story will be if they've been in somebody's pantry.  The Petrus looks fine.  The sediment in the neck is actually a good sign that they were undisturbed for some time.  There's more ullage in one, but that's normal for 35 years.

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Reply by partseller, Feb 21, 2015.

my dad was born in sicily  raised in tuscany  still going at 83 he built his own version of a  wine cellar in the back of  the house 10ft under ground in new york and kept his special wine that was to him the best tasting and most expesive and he would allways open a bottle of expensive wine when in company just like anyone would open a bottle of $10.00 wine back then. The petrus still has a price sticker of $200.00 that i thought back then in the early 1980's was crazy to pay for a bottle of wine so after leaving the house everything was boxed up and was removed by my brother he stored all of it in the basement that was never hot but not temperature controlled I have cases  of wine all different  and champagne  i  pulled out the Petrus only because i saw a episode  on pawn stars that a guy was trying to sell for a few thousand dollars that's when i said no way  what do i have here stored in my wine cellar

Thanks for the help Paul

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Reply by dvogler, Feb 21, 2015.

Well, my understanding is that buying a current release of Petrus is actually done by lottery.  Of course, there are places that might have a bottle or two.  I saw one at Total Wine the last time I was down in Seattle, but it was in fact something like $1200.  If you love wine, keep it and drink it with friends who know wine.

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Reply by dmcker, Feb 21, 2015.

One of the regulars on our boards, Really Big Al, particularly loves merlot. Why don't you PM him and see what he's willing to offer for your Petrus?  ;-)

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Reply by outthere, Feb 21, 2015.

ROFLMFAO!

 

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Reply by GregT, Feb 22, 2015.

Your Dad did the right thing, your brother accidentally didn't do as well. Nobody will know how those wines are until they get opened. The problem is that people who buy old wine want to know the seller and the way it's been stored. An old bottle of Petrus can fetch a great deal of money, but not every  bottle will. You may consider donating it to a charity for auction - your tax break might be worth as much as you'd get for selling.

Or consider talking to a restaurant about hosting a dinner - they can get advertise and get some wine people interested and you can open a few wines. Until you try a few, nobody will know the condition. If you open a few and they're OK, you may be able to sell the lot that evening.

But seriously - open a few yourself before you do that just to see what it is you have. Everything is speculation until someone actually tastes the wine. It sounds a little cheesy but you really need to have some people try those who know old wine. If it were me, I'd call half dozen or so people who know quite a bit about older wines and I'd have them try a couple. Of course they'd have to pay for my dinner! Last time I did this a few years ago, the wines were shot and I not only made dinner, I had to supply the wines for the evening!

Anyhow, if the wine is good, you may have something really special. Also, I don't know what you have but there might be some wine that's maybe not so famous but is nonetheless really good.

In any event, kudos to your Dad! I would love to meet him.

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Reply by partseller, Feb 22, 2015.

Thank you all for responding and for all the information. I am not really looking to sell the wine or open it for that matter, I think it's cool just to hold on to something for reasons beyond the obvious monetary value it holds. I was just curious to know the background on the wines and what they are worth in today's market. Of course everything is for sale at the right price, but I think for now I will just leave them in my wine cellar and admire them a while longer.

Best Regards,

Paul

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Reply by Really Big Al, Feb 22, 2015.

Paul, if you change your mind, I think DMCKER might be willing to pay top dollar for a bottle or two.  OT is a lost cause unfortunately because he rarely ventures outside of Somona County.  

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Reply by outthere, Feb 22, 2015.

Yeah, I really need to stock up on that Virginia swill. Been eyeballing all the $8 Chilean and Argentinian Malbec at Cost Plus with my tongue hanging out too ;)

On second thought I like the sand on my own beach and I have nearly 1,000 local beaches to pick from. Once I'm done sticking my toes in them maybe I'll decide it's time to import sand from somewhere else. Perhaps Santa Barbara County or San Luis Obispo County.

Enjoy your wine in whatever way you choose Paul. Cool story either way.

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Reply by dvogler, Feb 22, 2015.

Virginia swill?  Ouch.  I think Al really got under your skin there.

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Reply by outthere, Feb 22, 2015.

I have Teflon for skin. Just keepin' it real!

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Reply by dmcker, Feb 22, 2015.

Really would be a shame not to drink the Petrus. The '28 Margaux (from Maxim's de Paris!) is nice as decoration.

Would be curious what else you have in your (dad's) cellar, if you're willing to post more snaps...

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Reply by dvogler, Feb 22, 2015.

Listen Partseller, DM, Greg T and I are going to have to come over and have a look.  :)

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Reply by partseller, Mar 3, 2015.

sure my name is Paul shot you my email woodfloors516@aol.com

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Reply by dvogler, Mar 3, 2015.

Paul, I was kidding!  :)

Thanks for being agreeable though!  Greg might take you up on it...he'll be in NY sometime soon!

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Reply by Richard Foxall, Mar 4, 2015.

Okay, I relate to passing on the Virginia swill, having been pretty unimpressed the last time I was there.  But the "sand on my own beach" line sounds more and more provincial to my ear.  After all, the reference points for those wines are somewhere else, except Zinfandel.  Not like we're drinking Mission or Catawba here. North America has no native vitis vinifera. 

I'm okay with some snark, but I'd hate to see this turn into WB or DrVino, where a certain Piedmontese expert (not our GdP) seems to think that he's a great debater while engaging in ad hominem attacks which he routinely mistakes for logic.  Let's not be that place.  I've never understood the "virtue" of being brutally honest--I can't see how the character of honesty benefits by heaping on brutality. 

And, in defense of Virginia, Kerin O'Keefe, in her new book on Barolo and Barbaresco (touted on here by our pal GdP) says Barboursville is one of two wineries outside Italy that can actually make good Nebbiolo. 

And if you ever want to dig your toes into the sands at the edge of the Finger Lakes, they make some fantastic Riesling and are starting to make promising Cab Franc--a grape most Cali wineries turn into a hot mess, almost literally.

Now, back to that Petrus, maybe it's alive.  I'd be willing to give up an evening next time I'm in the NYC area to find out.  So keep it in good shape for a couple months, eh?


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