This lot is comprised of 1 bottle(s) of 1994 Chateau Margaux - 750ml. Estimate for this lot is between $550 - $800 with a reserve of $420. The wine in this lot belongs to collection 11489.
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This consignor was raised by parents who always opened a bottle of wine with dinner, and he fondly remembers Gruaud-Larose. His early interest developed into a passion in 1993. Around that time, he was in Bordeaux and had heard of Chateau Margaux, so he went there, climbed the steps and rang the bell, and they granted him a visit. He started collecting that day and purchased 1990 Chateau Margaux in the village for $80 a bottle. He then started buying more wine, participated in wine events, traveled to several wine producing regions on many occasions and even got married at Château Smith Haut-Lafitte. He purchased mainly from SAQ, LCBO but also from Berry Bros and Rudd, Hi-Time Wine Cellars in Costa Mesa and directly from importers for certain rare wines. He has also managed to get allocations directly from some producers including Harlan, Sine Qua Non, Kosta Browne and Williams Selyem. The bottles were all stored in a temperature-controlled cellar prior to auction.
The scores for 1994 Chateau Margaux - The Wine Advocate - 91, CellarTracker - 91, Vinous - 90, Wine Spectator - 90. The rating for 1994 Chateau Margaux is 91+ points from Robert Parker and the tasting note - This largely forgotten vintage seems to have turned the corner in the last year or two. Because of strict selections made at the top chateaux, the wines always had density, but the level of tannin was frequently too high, and the type of tannin was more green and astringent. Chateau Margaux’s 1994 has always been one of the candidates for the “wine of the vintage.” The wine still has a dense plum/purple color and a big, sweet nose of black fruits intermixed with licorice, camphor, vanilla, and a hint of flowers. The wine is dense and powerful, but the tannins have softened and do not seem as hard and intrusive as they did in the late nineties. This wine will last for decades and hopefully become even more seamless, although it is hard to believe all the tannin will gradually dissipate.