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The classified Bordeaux wine market investing is crazy.

6882

SuperCane
Gold Member
Aug 19, 2005
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Look up any Classified Bordeaux wine in a good year (plenty of good years) from Saint Em Grand Cru or the Medoc that’s over fifteen years old and what they’re going for now vs what their current vintage is going for.

None of that stuff from fifteen to twenty years ago was over $500 at the time, now a lot of it’s in the thousands. What’s crazy is that you can still buy 9’s, 10’s, 12’s, 15’s and 16’s all just as good a years as 00’s, 05’s etc for under $500. All of it will be worth well over what their back vintages are currently going for once they hit their 10-20 yr mark.

I know it sounds like a lot but think about just buying one btl of palmer 15 for 400ish. Zero chance that’s not worth at least 2 grand by 2030. One btl. Stuff is like sure fire stock. It never goes down and only goes up and goes up crazy. Funny thing is you don’t have to be a somm to know these good years. The info is out there upon current release what’s good and what’s not. I just picked up a 15 certan for 375. Wife not too happy about it but it’s almost like you’d be a fool not to buy at least a few of these types of bottles and just lay them down for a decade. Eventually you’re either drinking an unattainable bottle that’s in the thousands that you paid a few hundred for or you just sell it and make a huge profit off of. There will always be a major demand for these wines. Been going on for 100’s of years. Their value never goes down or stays the same, it just continuously goes up at a faster rate as time goes on.

if you have even so much as a cheap small wine fridge, not a bad idea to buy a good classified bordeaux for your kids birth year (so long as it’s a good vintage) and just hold on to it for them as gift for them for when they eventually get old enough to appreciate it.
 
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I’ve had the 00 next to an 01 latour and the 05 next to an 00 Margaux. Both times the Palmer was the unanimous favorite. Mind you both times the Palmer was the better vintage but you’re still talking about a third growth drinking better and having more aging potential than two first growths. Sixteen is an exceptional year for Bordeaux and that price is very fair. Palmer is a big name too. I can honestly say both times I tried it, it was legitimately one of the best wines I’ve ever had. Just look at those scores. It’s fair that it was rated almost perfect across the board. That just doesn’t happen often. Not at that price any way. Interesting that the cab and merlot are split 47/47. Who cares though. I’m sure it’s amazing.
 
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I’ve had the 00 next to an 01 latour and the 05 next to an 00 Margaux. Both times the Palmer was the unanimous favorite. Mind you both times the Palmer was the better vintage but you’re still talking about a third growth drinking better and having more aging potential than two first growths. Sixteen is an exceptional year for Bordeaux and that price is very fair. Palmer is a big name too. I can honestly say both times I tried it, it was legitimately one of the best wines I’ve ever had. Just look at those scores. It’s fair that it was rated almost perfect across the board. That just doesn’t happen often. Not at that price any way. Interesting that the cab and merlot are split 47/47. Who cares though. I’m sure it’s amazing.

I’ve had the 00 next to an 01 latour and the 05 next to an 00 Margaux. Both times the Palmer was the unanimous favorite. Mind you both times the Palmer was the better vintage but you’re still talking about a third growth drinking better and having more aging potential than two first growths. Sixteen is an exceptional year for Bordeaux and that price is very fair. Palmer is a big name too. I can honestly say both times I tried it, it was legitimately one of the best wines I’ve ever had. Just look at those scores. It’s fair that it was rated almost perfect across the board. That just doesn’t happen often. Not at that price any way. Interesting that the cab and merlot are split 47/47. Who cares though. I’m sure it’s amazing.
Very good info. I looked up storing wine and it says the temp should be in the high 50's, so I guess the Fridge is out.
 
You can buy a mini wine fridge for a few 100 bucks. They’re specifically built fir holding those 44-65 degree temps and keeping the humidity right. They’ll break about every 5-10 years but still worth buying and replacing. The expensive ones don’t last any longer or do any better. 55 is where you want to be. No uv’s, btls on their sides, about 65-70 RH. Turn btls every so often, that’s about it.

Maybe wrap them in gift wrap paper or something so the labels don’t get damaged, keep you’re receipt and keep it protected as well since that’s basically you’re COA/nomenclature if you or your kids ever want to sell it down the road.

in addition to aging your wines the wine fridge temp will really make some of you’re other btls that you are drinking sooner than later, drink at a better temp as well.

even if you pull a chard or champagne from a 55 degree fridge and want it at 44, it’s going to take less time to get there and the wine won’t go through such a temp shock if you will, when you ice it down. If you want your red at 65, that’s ultimately where it’s going to be by the time it gradually adjusts to ambient temp of the room while it opens up.
 
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Look up any Classified Bordeaux wine in a good year (plenty of good years) from Saint Em Grand Cru or the Medoc that’s over fifteen years old and what they’re going for now vs what their current vintage is going for.

None of that stuff from fifteen to twenty years ago was over $500 at the time, now a lot of it’s in the thousands. What’s crazy is that you can still buy 9’s, 10’s, 12’s, 15’s and 16’s all just as good a years as 00’s, 05’s etc for under $500. All of it will be worth well over what their back vintages are currently going for once they hit their 10-20 yr mark.

I know it sounds like a lot but think about just buying one btl of palmer 15 for 400ish. Zero chance that’s not worth at least 2 grand by 2030. One btl. Stuff is like sure fire stock. It never goes down and only goes up and goes up crazy. Funny thing is you don’t have to be a somm to know these good years. The info is out there upon current release what’s good and what’s not. I just picked up a 15 certan for 375. Wife not too happy about it but it’s almost like you’d be a fool not to buy at least a few of these types of bottles and just lay them down for a decade. Eventually you’re either drinking an unattainable bottle that’s in the thousands that you paid a few hundred for or you just sell it and make a huge profit off of. There will always be a major demand for these wines. Been going on for 100’s of years. Their value never goes down or stays the same, it just continuously goes up at a faster rate as time goes on.

if you have even so much as a cheap small wine fridge, not a bad idea to buy a good classified bordeaux for your kids birth year (so long as it’s a good vintage) and just hold on to it for them as gift for them for when they eventually get old enough to appreciate it.
Bordeaux aren’t kept room temp?
 
Damn, I didn’t know that. I thought all reds were room/cellar temp!
Bandit, 6882 is correct. Room temp = 72 degrees or so. Cellar temp = high 50s. Keep the red wine fresh at cellar tempedture..

Thats why I almost never order red wine by the glass at a bar. Typically, the bartender opens the Red, puts the cork back in and lets the bottle stay on the counter all day and maybe overnight. There, it heats up under the lights of the bar. Yuk.

So, please try drinking your reds at a temperature in the high 50s. Fresh and delicious vs hot and heavy at 70 degrees plus! And look for restaurants/bars who keep their red wines in a special refrigerator to keep them cool. The national Hillstone restaurant group (Hillstone, Houston’s, R+d Kitchen, Rutherford Grill, Gulfstream, Bandera, etc) does a great job with its wine. Markups are moderate and it practices impeccable handling of its wine.
 
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Look up any Classified Bordeaux wine in a good year (plenty of good years) from Saint Em Grand Cru or the Medoc that’s over fifteen years old and what they’re going for now vs what their current vintage is going for.

None of that stuff from fifteen to twenty years ago was over $500 at the time, now a lot of it’s in the thousands. What’s crazy is that you can still buy 9’s, 10’s, 12’s, 15’s and 16’s all just as good a years as 00’s, 05’s etc for under $500. All of it will be worth well over what their back vintages are currently going for once they hit their 10-20 yr mark.

I know it sounds like a lot but think about just buying one btl of palmer 15 for 400ish. Zero chance that’s not worth at least 2 grand by 2030. One btl. Stuff is like sure fire stock. It never goes down and only goes up and goes up crazy. Funny thing is you don’t have to be a somm to know these good years. The info is out there upon current release what’s good and what’s not. I just picked up a 15 certan for 375. Wife not too happy about it but it’s almost like you’d be a fool not to buy at least a few of these types of bottles and just lay them down for a decade. Eventually you’re either drinking an unattainable bottle that’s in the thousands that you paid a few hundred for or you just sell it and make a huge profit off of. There will always be a major demand for these wines. Been going on for 100’s of years. Their value never goes down or stays the same, it just continuously goes up at a faster rate as time goes on.

if you have even so much as a cheap small wine fridge, not a bad idea to buy a good classified bordeaux for your kids birth year (so long as it’s a good vintage) and just hold on to it for them as gift for them for when they eventually get old enough to appreciate it.
CD & Cems say they'll stick with the Boones farm or DD 2020
 
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After watching that game I'd drink a bottle Mogen David right now...
Drinking my own label of Cabernet, I kept reiterating (loudly) to my wife on our last possession: “keep going for the TD. Don’t put all the pressure on our freshman kicker.” Instead, we passively moved the ball in position for the field goal. Took a big slug. Ball clanks off the upright. Took another slug.

TV off. 🍷🍷🍷
 
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Bandit, 6882 is correct. Room temp = 72 degrees or so. Cellar temp = high 50s. Keep the red wine fresh at cellar tempedture..

Thats why I almost never order red wine by the glass at a bar. Typically, the bartender opens the Red, puts the cork back in and lets the bottle stay on the counter all day and maybe overnight. There, it heats up under the lights of the bar. Yuk.

So, please try drinking your reds at a temperature in the high 50s. Fresh and delicious vs hot and heavy at 70 degrees plus! And look for restaurants/bars who keep their red wines in a special refrigerator to keep them cool. The national Hillstone restaurant group (Hillstone, Houston’s, R+d Kitchen, Rutherford Grill, Gulfstream, Bandera, etc) does a great job with its wine. Markups are moderate and it practices impeccable handling of its wine.
My wine fridge for my wife’s chards and Blancs is ~ 42. Too cold for Bordeaux and cabs? Can’t see getting another wine fridge
 
My wine fridge for my wife’s chards and Blancs is ~ 42. Too cold for Bordeaux and cabs? Can’t see getting another wine fridge
Yes, that’s too cold (even for the Chards).

For your Reds then, keep them in a cool, dry, dark place. Before you’re set to drink them, pop the cork and then place the bottle upright in your regular refrigerator for about 20 minutes or so.

If you don’t finish the bottle, cap it and put in the refrigerator overnight. Remove it 30 minutes before you plan to drink it. Will be fine.

🍷🍷
 
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Yes, that’s too cold (even for the Chards).

For your Reds then, keep them in a cool, dry, dark place. Before you’re set to drink them, pop the cork and then place the bottle upright in your regular refrigerator for about 20 minutes or so.

If you don’t finish the bottle, cap it and put in the refrigerator overnight. Remove it 30 minutes before you plan to drink it. Will be fine.

🍷🍷
LOL come on Cortez...finish the bottle...always another one where that one came from.
 
Drinking my own label of Cabernet, I kept reiterating (loudly) to my wife on our last possession: “keep going for the TD. Don’t put all the pressure on our freshman kicker.” Instead, we passively moved the ball in position for the field goal. Took a big slug. Ball clanks off the upright. Took another slug.

TV off. 🍷🍷🍷
You and 6882 need a good lesson in wine...I'll be out to Napa to visit my friend (knows grapes) in a few weeks...where are you Lefties located
 
Drinking my own label of Cabernet, I kept reiterating (loudly) to my wife on our last possession: “keep going for the TD. Don’t put all the pressure on our freshman kicker.” Instead, we passively moved the ball in position for the field goal. Took a big slug. Ball clanks off the upright. Took another slug.

TV off. 🍷🍷🍷
I think everyone was yelling that at their TV. You just had that sinking feeling when they set up that kick.
 
You and 6882 need a good lesson in wine...I'll be out to Napa to visit my friend (knows grapes) in a few weeks...where are you Lefties located
We are too small to have a tasting room or visitor facility. If you want to taste our wine by the glass (see Silverpointcellars.com) go to the Farm at The Carneros Resort and Spa in Napa (Carnerosresort.com). Ask for a glass of Silverpoint Red!

6882 is neither a Leftie nor in Napa. He is a restaurateur/retailer in Lake Mary, FL. Knows his stuff. He has had and approved of our Silverpoint Chardonnay and Red. He and I don’t share political views. But, he is a wine savant and good dude.
 
My wine fridge for my wife’s chards and Blancs is ~ 42. Too cold for Bordeaux and cabs? Can’t see getting another wine fridge
42 is too cold for cellaring. You’re best bet is to throw a few btle’s of white in your regular fridge that you know you’re going to drink sooner than later and leave your wine fridge at 55-60 for the rest of your wines that you’re holding. The name of the game is cork preservation.
 
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