The Auswine Forum

Just saw this on a French wine auction site ... (this is EX buyers premium!)
It adds: "Tasting occasion: Gastronomic wine." ... I would have thought funereal would be more appropriate.

Honestly what vendor is out there thinking some 25 year old NZ Savvy B that is obviously brown is going to fetch over AU$40 a bottle.

I should add, the auctioneer has put an estimate on this of €90 ... so about AU$60 each with buyers premium. Yikes.

For some reason, in Europe, there are plenty of obviously oxidized whites that sell at auction.

It is almost like premoxed white burgundy doesn't exist because they (not all but quite a few) don't see this as a problem..I'm not sure. Makes me question if it is pure ignorance on their part or ours... The same thing happens in person..I've actually seen them DECANT a premoxed white burg....and this was from fairly knowledgeable wine people as well...so I don't know....

I can understand decanting a premox white burg.

It’s the same as with very old reds or older Rhone whites - they may look dead, but air can bring them back to life. There have been a lot of reports over the years, with the 96 whites especially, that giving them air reverses the premox. You could check old threads on wine-pages - I’m sure Jasper Morris was one who has seen this happen.

Ive read Don Cornwalls reports over the years on Berserkers and I think a safer course of action is to not buy white Burgs to age. Still, if you do have a cellar full, you may as well give it a go - it’s not as if you can make it any worse.

mychurch wrote:I can understand decanting a premox white burg.

It’s the same as with very old reds or older Rhone whites - they may look dead, but air can bring them back to life. There have been a lot of reports over the years, with the 96 whites especially, that giving them air reverses the premox. You could check old threads on wine-pages - I’m sure Jasper Morris was one who has seen this happen.

Ive read Don Cornwalls reports over the years on Berserkers and I think a safer course of action is to not buy white Burgs to age. Still, if you do have a cellar full, you may as well give it a go - it’s not as if you can make it any worse.

There is a difference between old...where they might seem a bit flat and they LOOK old....and premox...where you get caramel, bruised apple, etc.

I have not seen any premox ever reverse from air..and have tried it...quite a bit...I haven't not read any reliable reports of this happening either but if you have some links, I'm more than happy to keep trying if it actually works because it is one of the most frustrating things...

Could be a good side hustle, buy up old dead NZ whites and ship em over to France.

Or maybe can barter for bottles of Bordeaux or Burgundy?

Current exchange rate: 1 euro = $1.56 --- $93.75 + premium

tarija wrote:Could be a good side hustle, buy up old dead NZ whites and ship em over to France.

Or maybe can barter for bottles of Bordeaux or Burgundy?

Good idea... I am happy to be the point man in France if anyone wants to give it a go!

WineRick wrote:Current exchange rate: 1 euro = $1.56 --- $93.75 + premium

For some reason I keep using 1.7 as my rough exchange rate, better change it to 1.5 or 1.6!
These people also charge 22.8% buyers premium which is pretty hefty

Sorry sjw, wasn't trying to be smart. Didn't know where you got the AUS$60 from.

Do report back if it sells. I suspect (and rather hope) it doesn't.