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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Chateau Haut Brion 1985
Hi,
I know nothing about wines but found this bottle in the attic and am asking if it's valuable? Have Googled it but do not undestand everything I've read. It looks identical to the one in this link but I can't believe it could be that expensive? http://www.vinfolio.com/do/store/det...rion?vid=81313 I'm posting all the information I see on the bottle/label. Would appreciate your views. Thanks. > Bottle is unopened with metal cover still intact > Glass has Chateau Haut Brion Pessac engraved on it > The label: identical to one in image above Thks, JFG |
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Chateau Haut Brion 1985
HI,
Just to add that it's 750 ml (75 cl) bottle. I see 5 types in the link below - the only difference between them are the grapes. If these are indeed my wine, how can I tell what grapes the wine is made from? Thanks again. http://search.everywine.co.uk/?SH=QT...&AnswerID=2214 |
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Chateau Haut Brion 1985
On Jan 30, 6:01�pm, groupie > wrote:
> Hi, > I know nothing about wines but found this bottle in the attic and am > asking if it's valuable? Have Googled it but do not undestand > everything I've read. It looks identical to the one in this link but I > can't believe it could be that expensive?http://www.vinfolio.com/do/store/det...rion?vid=81313 > > I'm posting all the information I see on the bottle/label. Would > appreciate your views. Thanks. > > > Bottle is unopened with metal cover still intact > > Glass has Chateau Haut Brion Pessac engraved on it > > The label: identical to one in image above > > Thks, > JFG That image is Ch. Haut Brion, and it is an expensive wine. 1985 is a nice vintage. Quarterly winebid (a US auction site) average price for a 750 is $368. Before you get too excited, you should read the FAQ of this group (http://winefaq.cwdjr.net/ ). which will inform you: 1) your main problem is "found in the attic," I don't know where you are, but attics are pretty much the last place one wants to store wines. Without verifiable storage history value is severely degraded. 2) related to number 1, what is bottle condition? How far from cork is wine level? What is color like? Is the cork flat with top of bottle? Any signs of seepage (stains or stickiness) 3) there are costs involved with selling. Plus Winebid or any auction house won't deal with a single bottle. Selling as an individual with no track record on winecommune.com, IF the bottle is in good condition and ullage is ok, you'd probably get $200-250. As to grapes, HB is a Bordeaux from the Pessac-Leognan (Graves) region, and uses 3 of the permitted grapes: Cabernet Sauvignon, Merlot, and Cabernet Franc. |
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Chateau Haut Brion 1985
On Jan 30, 11:54*pm, DaleW > wrote:
> On Jan 30, 6:01 pm, groupie > wrote: > > > Hi, > > I know nothing about wines but found this bottle in the attic and am > > asking if it's valuable? Have Googled it but do not undestand > > everything I've read. It looks identical to the one in this link but I > > can't believe it could be that expensive?http://www.vinfolio.com/do/store/det...rion?vid=81313 > > > I'm posting all the information I see on the bottle/label. Would > > appreciate your views. Thanks. > > > > Bottle is unopened with metal cover still intact > > > Glass has Chateau Haut Brion Pessac engraved on it > > > The label: identical to one in image above > > > Thks, > > JFG > > That image is Ch. Haut Brion, and it is an expensive wine. 1985 is a > nice vintage. *Quarterly winebid (a US auction site) average price for > a 750 *is $368. > Before you get too excited, you should read the FAQ of this group > (http://winefaq.cwdjr.net/). which will inform you: > 1) your main problem is "found in the attic," I don't know where you > are, but attics are pretty much the last place one wants to store > wines. Without verifiable storage history value is severely degraded. > 2) related to number 1, what is bottle condition? How far from cork is > wine level? What is color like? Is the cork flat with top of bottle? > Any signs of seepage (stains or stickiness) > 3) there are costs involved with selling. Plus Winebid or any auction > house won't deal with a single bottle. > > Selling as an individual with no track record on winecommune.com, IF > the bottle is in good condition and ullage is ok, you'd probably get > $200-250. > > As to grapes, HB is a Bordeaux from the Pessac-Leognan (Graves) > region, and uses 3 of the permitted grapes: Cabernet Sauvignon, > Merlot, and Cabernet Franc. Hi, Thanks for that information. Here are answers to your questions. 1) Storage history? Humm..none I suppose :-) Has been sitting in the same place for the last 24 years as far as I know. 2) Bottle is perfect. No signs of seepage/stains. Label looks perfect. You can't see the cork as such, as there is a golden metal cap thing over the top of the bottle with 'mis en bouteilles au chateau' printed on it. I can see the level of wine through the glass though - it's approx 1/2" below the cap where I presume the cork is. 3) Ok, wasn't thinking of selling as I just foudn the bottle and it was by pure chance I just decided to google for info on it. Not sure what you mean by 'ullage'? Rgds. |
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Chateau Haut Brion 1985
On Jan 30, 4:05*pm, groupie > wrote:
> > 3) Ok, wasn't thinking of selling as I just foudn the bottle and it > was by pure chance I just decided to google for info on it. Not sure > what you mean by 'ullage'? > Ullage is the space above the cork that you can see through the neck below the metal capsule. The level of the wine should be right below the end of the cork. If you aren't a wine person, selling it is probably the way to go. Even if you do enjoy wine, you might want to talk to a local wine shop or private wine fans - they might be willing to swap you (maybe up to a full case) of something you'd enjoy for the one bottle. |
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Chateau Haut Brion 1985
On Jan 30, 7:05�pm, groupie > wrote:
> On Jan 30, 11:54�pm, DaleW > wrote: > > > > > > > On Jan 30, 6:01 pm, groupie > wrote: > > > > Hi, > > > I know nothing about wines but found this bottle in the attic and am > > > asking if it's valuable? Have Googled it but do not undestand > > > everything I've read. It looks identical to the one in this link but I > > > can't believe it could be that expensive?http://www.vinfolio.com/do/store/det...rion?vid=81313 > > > > I'm posting all the information I see on the bottle/label. Would > > > appreciate your views. Thanks. > > > > > Bottle is unopened with metal cover still intact > > > > Glass has Chateau Haut Brion Pessac engraved on it > > > > The label: identical to one in image above > > > > Thks, > > > JFG > > > That image is Ch. Haut Brion, and it is an expensive wine. 1985 is a > > nice vintage. �Quarterly winebid (a US auction site) average price for > > a 750 �is $368. > > Before you get too excited, you should read the FAQ of this group > > (http://winefaq.cwdjr.net/). which will inform you: > > 1) your main problem is "found in the attic," I don't know where you > > are, but attics are pretty much the last place one wants to store > > wines. Without verifiable storage history value is severely degraded. > > 2) related to number 1, what is bottle condition? How far from cork is > > wine level? What is color like? Is the cork flat with top of bottle? > > Any signs of seepage (stains or stickiness) > > 3) there are costs involved with selling. Plus Winebid or any auction > > house won't deal with a single bottle. > > > Selling as an individual with no track record on winecommune.com, IF > > the bottle is in good condition and ullage is ok, you'd probably get > > $200-250. > > > As to grapes, HB is a Bordeaux from the Pessac-Leognan (Graves) > > region, and uses 3 of the permitted grapes: Cabernet Sauvignon, > > Merlot, and Cabernet Franc. > > Hi, > Thanks for that information. Here are answers to your questions. > > 1) Storage history? Humm..none I suppose :-) Has been sitting in the > same place for the last 24 years as far as I know. > 2) Bottle is perfect. No signs of seepage/stains. Label looks perfect. > You can't see the cork as such, as there is a golden metal cap thing > over the top of the bottle with 'mis en bouteilles au chateau' printed > on it. I can see the level of wine through the glass though - it's > approx 1/2" below the cap where I presume the cork is. > 3) Ok, wasn't thinking of selling as I just foudn the bottle and it > was by pure chance I just decided to google for info on it. Not sure > what you mean by 'ullage'? > > Rgds.- Hide quoted text - > > - Show quoted text - I would guess that there is less than a 5% chance that the wine is still drinkable if in fact the bottle was stored in an attic for 24 years. I'm not sure where you are geographically but most attics aren't heated or cooled and the temperature extremes in a northern climate could freeze the wine in the winter and cook it in the summer. In a hot climate it would certainly be cooked to death in a very short time. If by the grace of the wine gods the bottle is still in pristine condition you have a wonderful bottle of Bordeaux that should smell like cedar, tobacco and leather with a hint of barnyard......and that's the way it's supposed to smell. |
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Chateau Haut Brion 1985
On Jan 31, 5:59*pm, "Bi!!" > wrote:
> On Jan 30, 7:05 pm, groupie > wrote: > > > > > > > On Jan 30, 11:54 pm, DaleW > wrote: > > > > On Jan 30, 6:01 pm, groupie > wrote: > > > > > Hi, > > > > I know nothing about wines but found this bottle in the attic and am > > > > asking if it's valuable? Have Googled it but do not undestand > > > > everything I've read. It looks identical to the one in this link but I > > > > can't believe it could be that expensive?http://www.vinfolio.com/do/store/det...rion?vid=81313 > > > > > I'm posting all the information I see on the bottle/label. Would > > > > appreciate your views. Thanks. > > > > > > Bottle is unopened with metal cover still intact > > > > > Glass has Chateau Haut Brion Pessac engraved on it > > > > > The label: identical to one in image above > > > > > Thks, > > > > JFG > > > > That image is Ch. Haut Brion, and it is an expensive wine. 1985 is a > > > nice vintage. Quarterly winebid (a US auction site) average price for > > > a 750 is $368. > > > Before you get too excited, you should read the FAQ of this group > > > (http://winefaq.cwdjr.net/). which will inform you: > > > 1) your main problem is "found in the attic," I don't know where you > > > are, but attics are pretty much the last place one wants to store > > > wines. Without verifiable storage history value is severely degraded. > > > 2) related to number 1, what is bottle condition? How far from cork is > > > wine level? What is color like? Is the cork flat with top of bottle? > > > Any signs of seepage (stains or stickiness) > > > 3) there are costs involved with selling. Plus Winebid or any auction > > > house won't deal with a single bottle. > > > > Selling as an individual with no track record on winecommune.com, IF > > > the bottle is in good condition and ullage is ok, you'd probably get > > > $200-250. > > > > As to grapes, HB is a Bordeaux from the Pessac-Leognan (Graves) > > > region, and uses 3 of the permitted grapes: Cabernet Sauvignon, > > > Merlot, and Cabernet Franc. > > > Hi, > > Thanks for that information. Here are answers to your questions. > > > 1) Storage history? Humm..none I suppose :-) Has been sitting in the > > same place for the last 24 years as far as I know. > > 2) Bottle is perfect. No signs of seepage/stains. Label looks perfect. > > You can't see the cork as such, as there is a golden metal cap thing > > over the top of the bottle with 'mis en bouteilles au chateau' printed > > on it. I can see the level of wine through the glass though - it's > > approx 1/2" below the cap where I presume the cork is. > > 3) Ok, wasn't thinking of selling as I just foudn the bottle and it > > was by pure chance I just decided to google for info on it. Not sure > > what you mean by 'ullage'? > > > Rgds.- Hide quoted text - > > > - Show quoted text - > > I would guess that there is less than a 5% chance that the wine is > still drinkable if in fact the bottle was stored in an attic for 24 > years. *I'm not sure where you are geographically but most attics > aren't heated or cooled and the temperature extremes in a northern > climate could freeze the wine in the winter and cook it in the > summer. *In a hot climate it would certainly be cooked to death in a > very short time. *If by the grace of the wine gods the bottle is still > in pristine condition you have a wonderful bottle of Bordeaux that > should smell like cedar, tobacco and leather with a hint of > barnyard......and that's the way it's supposed to smell.- Hide quoted text - > > - Show quoted text - Hi, Thanks for your replies. I found the bottle in Ireland. It would not have frozen and there's no chance of it cooking in the type of Summers we have ;-) but I understand what you mean. Unfortunatly there's no way of finding out what the wine is like unless it is opened I suppose. I'll probably take your sugegstion Bill S. and just see if I can sell it or swap it. Thanks all, and I learnt a new word - Ullage! :-) Ciao. |
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Chateau Haut Brion 1985
On Jan 31, 2:58�pm, groupie > wrote:
> On Jan 31, 5:59�pm, "Bi!!" > wrote: > > > > > > > On Jan 30, 7:05 pm, groupie > wrote: > > > > On Jan 30, 11:54 pm, DaleW > wrote: > > > > > On Jan 30, 6:01 pm, groupie > wrote: > > > > > > Hi, > > > > > I know nothing about wines but found this bottle in the attic and am > > > > > asking if it's valuable? Have Googled it but do not undestand > > > > > everything I've read. It looks identical to the one in this link but I > > > > > can't believe it could be that expensive?http://www.vinfolio.com/do/store/det...rion?vid=81313 > > > > > > I'm posting all the information I see on the bottle/label. Would > > > > > appreciate your views. Thanks. > > > > > > > Bottle is unopened with metal cover still intact > > > > > > Glass has Chateau Haut Brion Pessac engraved on it > > > > > > The label: identical to one in image above > > > > > > Thks, > > > > > JFG > > > > > That image is Ch. Haut Brion, and it is an expensive wine. 1985 is a > > > > nice vintage. Quarterly winebid (a US auction site) average price for > > > > a 750 is $368. > > > > Before you get too excited, you should read the FAQ of this group > > > > (http://winefaq.cwdjr.net/). which will inform you: > > > > 1) your main problem is "found in the attic," I don't know where you > > > > are, but attics are pretty much the last place one wants to store > > > > wines. Without verifiable storage history value is severely degraded. > > > > 2) related to number 1, what is bottle condition? How far from cork is > > > > wine level? What is color like? Is the cork flat with top of bottle? > > > > Any signs of seepage (stains or stickiness) > > > > 3) there are costs involved with selling. Plus Winebid or any auction > > > > house won't deal with a single bottle. > > > > > Selling as an individual with no track record on winecommune.com, IF > > > > the bottle is in good condition and ullage is ok, you'd probably get > > > > $200-250. > > > > > As to grapes, HB is a Bordeaux from the Pessac-Leognan (Graves) > > > > region, and uses 3 of the permitted grapes: Cabernet Sauvignon, > > > > Merlot, and Cabernet Franc. > > > > Hi, > > > Thanks for that information. Here are answers to your questions. > > > > 1) Storage history? Humm..none I suppose :-) Has been sitting in the > > > same place for the last 24 years as far as I know. > > > 2) Bottle is perfect. No signs of seepage/stains. Label looks perfect.. > > > You can't see the cork as such, as there is a golden metal cap thing > > > over the top of the bottle with 'mis en bouteilles au chateau' printed > > > on it. I can see the level of wine through the glass though - it's > > > approx 1/2" below the cap where I presume the cork is. > > > 3) Ok, wasn't thinking of selling as I just foudn the bottle and it > > > was by pure chance I just decided to google for info on it. Not sure > > > what you mean by 'ullage'? > > > > Rgds.- Hide quoted text - > > > > - Show quoted text - > > > I would guess that there is less than a 5% chance that the wine is > > still drinkable if in fact the bottle was stored in an attic for 24 > > years. �I'm not sure where you are geographically but most attics > > aren't heated or cooled and the temperature extremes in a northern > > climate could freeze the wine in the winter and cook it in the > > summer. �In a hot climate it would certainly be cooked to death in a > > very short time. �If by the grace of the wine gods the bottle is still > > in pristine condition you have a wonderful bottle of Bordeaux that > > should smell like cedar, tobacco and leather with a hint of > > barnyard......and that's the way it's supposed to smell.- Hide quoted text - > > > - Show quoted text - > > Hi, > Thanks for your replies. I found the bottle in Ireland. It would not > have frozen and there's no chance of it cooking in the type of Summers > we have ;-) but I understand what you mean. Unfortunatly there's no > way of finding out what the wine is like unless it is opened I > suppose. > I'll probably take your sugegstion Bill S. and just see if I can sell > it or swap it. Thanks all, and I learnt a new word - Ullage! :-) Ciao.- Hide quoted text - > > - Show quoted text - It only takes a few minutes in temps above 80F to "cook" the wine and it's entirely possible for the temp to get to 90F in Ireland. Optimal storage temps are around 55F and under optimal stroage the wine would now be showing a bit of age. If you sell it just make sure to be honest about the storage conditions. |
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Chateau Haut Brion 1985
On Jan 31, 12:40*pm, "Bi!!" > wrote:
> > It only takes a few minutes in temps above *80F to "cook" the wine and > it's entirely possible for the temp to get to 90F in Ireland. Optimal > storage temps are around 55F and under optimal stroage the wine would > now be showing a bit of age. *If you sell it just make sure to be > honest about the storage conditions.- I think that this statement is misleading. If you heat wine into the 80s, it will definitely degrade it, no question, but the way you phrased that, one would think that if you took a bottle out of the cellar and stood it in a room that was 80 deg. it would be toast in minutes. Wine actually has termendous thermal inertia and it will take a considerable time (hours not minutes) to warm a bottle to the point of damage (or to cool it - I've monitored the cooling process with a thermometer in a cellar that took a couple of days top get down to temperature. All that being said, it doesn't really affect this case as wherever the bottle was, it was there for a long period and would have attained ambient temp. |
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Chateau Haut Brion 1985
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Chateau Haut Brion 1985
On Feb 2, 12:00�pm, wrote:
> On Jan 31, 12:40�pm, "Bi!!" > wrote: > > > > > It only takes a few minutes in temps above �80F to "cook" the wine and > > it's entirely possible for the temp to get to 90F in Ireland. Optimal > > storage temps are around 55F and under optimal stroage the wine would > > now be showing a bit of age. �If you sell it just make sure to be > > honest about the storage conditions.- > > I think that this statement is misleading. > > If you heat wine into the 80s, it will definitely degrade it, no > question, but the way you phrased that, one would think that if you > took a bottle out of the cellar and stood it in a room that was 80 > deg. it would be toast in minutes. > > Wine actually has termendous thermal inertia and it will take a > considerable time (hours not minutes) to warm a bottle to the point of > damage (or to cool it - I've monitored the cooling process with a > thermometer in a cellar that took a couple of days top get down to > temperature. > > All that being said, it doesn't really affect this case as wherever > the bottle was, it was there for a long period and would have attained > ambient temp. I didn't mean to mislead but 24 years in storage over 55F would have a poor effect on the wine as would a short amount of time at very high or low temps. Studies have shown that wine deteriorates quickly at high temps like in the truck of your car for an hour or so in the summer or in a non climate controlled shipping dock. Certainly I didn't mean to imply that the wine would be destroyed in minutes at 80F but it will certainly degrade within hours at 90F. My point really was that heated wine goes bad very quickly, perhaps in minutes at high temps. http://www.wineperspective.com/STORA...0&%20AGING.htm |
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Chateau Haut Brion 1985
Bi!! wrote: > On Feb 2, 12:00�pm, wrote: [] > I didn't mean to mislead but 24 years in storage over 55F would have a > poor effect on the wine as would a short amount of time at very high > or low temps. Studies have shown that wine deteriorates quickly at > high temps like in the truck of your car for an hour or so in the > summer or in a non climate controlled shipping dock. Certainly I > didn't mean to imply that the wine would be destroyed in minutes at > 80F but it will certainly degrade within hours at 90F. My point > really was that heated wine goes bad very quickly, perhaps in minutes > at high temps. > > http://www.wineperspective.com/STORA...0&%20AGING.htm In any case there is a very high probability that even in Ireland it was ruined, or too ruined to sell in any case. There are hot spells in the 70s F even there, and in an attic, especially under slate or tile, it was likely to have gotten toasty indeed. -E |
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Chateau Haut Brion 1985
Bi!! wrote:
> > I didn't mean to mislead but 24 years in storage over 55F would have a > poor effect on the wine as would a short amount of time at very high > or low temps. Studies have shown that wine deteriorates quickly at > high temps like in the truck of your car for an hour or so in the > summer or in a non climate controlled shipping dock. Certainly I > didn't mean to imply that the wine would be destroyed in minutes at > 80F but it will certainly degrade within hours at 90F. My point > really was that heated wine goes bad very quickly, perhaps in minutes > at high temps. > > http://www.wineperspective.com/STORA...0&%20AGING.htm I don't mean to say that all this is wrong, but how does one explain some cases when storing wine in bad environments results in good results? Case in point - the best wine I've ever had, had been stored probably for 8 years in a cupboard on a balcony. It was a 1996 Mavrud, and I had it in 2005; the location was Sofia, Bulgaria, where temperatures in summer can reach 35C (sometimes 40) in the summer (well in excess of 90F), and below freezing in winter. True, it is a north-facing balcony, so no direct sunlight, and it was obviously never gotten too cold in the winter to freeze it, but you get the idea. The wine was absolutely fantastic - bone-dry: I subconsciously expected to see chalk powder floating on the surface, and incredibly smooth, as if drinking liquid silk. Not even a hint at annoying sweetness, mild perfect acidity, subtle leather notes. I was going "aahh.." in rapture after every sip. What do you think happened to make this wine that way? -- You'd be crazy to e-mail me with the crazy. But leave the div alone. |
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