Hi there. I have a basic question on cellaring wine, or rather on its
appreciation in value when cellared. How much does a good bottle of
wine gain in value when it's aged?

For example, let's suppose I'm in the wine store and see a nice
Bordeaux, vintage 1995, and for argument's sake let's also say it's both
peaking and selling for $80. Had I bought that wine back in, oh, 1997,
what would it likely have cost?

Any other guidelines/rules of thumb/etc. welcome.

Thanks.

- Sean