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Bid on this 4-bottle lot of 1999 Clos de Sarpe, St-Emilion (90RP). Robert Parker's Wine Advocate: "There are approximately 1,000 cases of this stunning St.-Emilion, which, since 1998 has emerged as one of the biggest, richest, fullest-bodied wines of the appellation. It can border on being rustic, but there is so much power, depth, and concentrated fruit that serious Bordeaux consumers need to give it a try. The 1999 may not compare to the other-worldly 2000, or powerful 1998, but it is a rich, deep ruby/purple-colored effort offering gorgeous aromas of black raspberries, licorice, earth, and toast. The wine is highly-extracted, rich, and full-bodied, with moderately high tannin. It is a behemoth for the vintage. Anticipated maturity: 2007-2018." (04/2002)
Starting Bid: $140.00

Bid on this 3-bottle lot of 2005 Bellefont-Belcier, St-Emilion (93WS, 92JS, 92RP, 90ST). Wine Spectator: "Beautiful aromas of crushed blackberry, dried lavender and licorice lead to a full-bodied palate, with supervelvety tannins and a long, long finish. Beautiful and juicy. Superb. (JS)" (03/2008)

Bid on this 3-bottle lot of 2000 Figeac, St-Emilion (94JG, 93JS, 92WS, 91RP, 91ST). John Gilman: "Eric d’Aramon commented on the 2000 Figeac that if he had it to do all over again, he might have waited just a few days longer before starting to pick at the estate. This vintage shows a bit of youthful bell pepper and fresh herb tones of old school claret, and to my palate, I see nothing amiss with the youthful aromatic and flavor profiles of this very deep, pure and soil-driven Figeac. The complex and utterly classic nose jumps from the glass in a superb mélange of cherries, raw cocoa, fresh herb tones, just a touch of youthful bell pepper, beautifully transparent, gravelly soil tones, a bit of menthol, nutskins and new wood. On the palate the wine is deep, full-bodied, pure and very reserved at the present time, with a wonderfully sappy core of fruit, ripe tannins, tangy acids and stunning length and grip. This is still very young, but I have absolutely no reservations that in the fulln

Bid on this 2-bottle lot of 2016 Cheval Blanc, St-Émilion (100RP, 99JS, 98DC, 98VN, 97JD, 97WE, 97WS). Robert Parker's Wine Advocate: "The 2016 Cheval Blanc is blended of 59.5% Merlot, 37.2% Cabernet Franc and 3.3% Cabernet Sauvignon. Deep garnet-purple in color, the nose is incredibly youthful yet not so shy as some other 2016s at this stage, giving wonderfully intense scents of red currants, black cherries, wild blueberries and violets with nuances of star anise, cinnamon stick, rose hip tea, cigar box and wood smoke plus a touch of beef drippings. Medium to full-bodied, the palate has jaw-dropping elegance and depth, offering up layer upon layer of fragrant red and black fruits plus an extraordinary array of mineral sparks, supported by a rock-solid grainy texture, finishing with epic persistence and an edifying perfume. This is a very different style from the rich, opulently hedonic 2015, yet this wonderfully fragrant, beautifully poised and intellectually compelling 2016 is equall

Bid on this 2-bottle lot of 2005 Monbousquet, St-Émilion (94RP, 93ST, 91WS). Robert Parker's Wine Advocate: "A beautiful effort from Monbousquet, this 2005 comes across to me as one of their strongest efforts, with notes of toasty oak, black cherry and blackcurrant fruit as well as some licorice, incense and flowers. Full-bodied and opulent, this is an amazing wine from a terroir on the so-called “wrong side” of St.-Emilion. Drink it over the next 15 or more years. It is an amazing performance. (RP)" (06/2015)

Bid on this 3-bottle lot of 2005 Rol Valentin, St-Emilion (95WS, 93ST, 92RP). Wine Spectator: "Black licorice, tar and fresh mushroom aromas lead to a full-bodied palate, with soft, velvety tannins and a long, caressing finish. Balanced and juicy. Velvety and attractive, yet powerful and structured. Best after 2016. (JS)" (03/2008)

Bid on this 6-bottle lot of 1999 Monbousquet, St-Emilion (94RP, 91ST, 91WS). Robert Parker's Wine Advocate: "The dense ruby/purple-colored 1999 Monbousquet exhibits a port-like bouquet of super-ripe black cherry and black currant fruit intermixed with scents of coffee, tobacco, and vanilla. Tipping the scales at a whopping 14% alcohol (extremely high for Bordeaux), this wine, which spends 18 months in 100% new oak and is bottled unfined and unfiltered, is a blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon. It was cropped at an amazingly low 30 hectoliters per hectare. It possesses an amazing texture, a mid-palate that you could get lost in, and a sensational 40-45 second finish. The exotic aromas, incredible texture, and abundant fruit are reminiscent of Pomerol's renowned micro-cuvee, Le Pin. The 1999 is even better from bottle than it was from cask. It is a remarkable effort for the vintage. (RP)" (04/2002)

Bid on this 3-bottle lot of 2000 Troplong Mondot, St-Emilion (96RP, 93W&S, 92ST, 92WE, 91WS). Robert Parker's Wine Advocate: "Extremely young with an unbelievable deep purple color, the 2000 Troplong Mondot has hardly budged since I tasted it in 2003. Two recent tastings confirmed that this is the greatest Troplong Mondot between their profound 1990 and more recent vintages such as 2005, 2008, and 2009. Copious chocolate, graphite, blackberry, blueberry, cassis, and ink characteristics are present in this full-bodied, powerful, massive St.-Emilion. While the tannins are noticeable, they are better integrated than they were seven years ago, and the fruit, extract, and richness clearly outweigh the wine’s structure. This 2000 will benefit from another 4-5 years of cellaring (longer than I originally predicted), and has at least two decades of drinkability ahead of it. (RP)" (06/2010)

Bid on this 2-bottle lot of 2015 Cheval Blanc, St-Émilion (100RP, 100WE, 99DC, 99JS, 99VN, 98JD, 98WS). Robert Parker's Wine Advocate: "Medium to deep garnet-purple colored, the 2015 Cheval Blanc is still incredibly primary at this very youthful stage. With coaxing, it unfurls to reveal beguiling notions of ripe black cherries, mulberries, licorice, baking spices and smoked meats with touches of incense and potpourri plus wafts of cast iron pan and crushed rocks. Full-bodied, very rich, very firm/taut and with very ripe, fine-grained tannins, it allows a glimpse at its incredible depth of flavors with a very long multi-layered finish. Wow. (LPB)" (08/2018)

Bid on this 7-bottle lot of 2000 Quinault L'Enclos, St-Emilion ((90-92ST), 91WS). Stephen Tanzer's International Wine Cellar: "Good bright medium ruby. Dark berries, bitter chocolate and sexy smoky oak tones on the nose. Fat, full, concentrated and lush, with strong soil character and sound vinosity, giving the wine a chewy texture. Denser than the 2001. Finishes long and spicy, with ripe, suave tannins. (ST)" (05/2002)

Bid on this 6-bottle lot of 2012 La Mondotte, St-Emilion (OWC - 95JS, 95RP, 94VN, 94WS, 92DC) in original wood. Robert Parker's Wine Advocate: "From the luxury, 12-acre boutique outpost of the Neipperg family, the 2012 La Mondotte (generally 85% Merlot and 15% Cabernet Franc) has an inky/purple color, sweet mulberry, black cherry and cassis note, stunning purity and full-bodied texture. The wine’s opulence and voluptuous character compare to its greatest vintages, such as 1998, 2000, 2005, 2009 and 2010. Its great terroir (clay and limestone soils) shines through with a stunning effort in the vintage. (RP)" (04/2015)

Bid on this 2-bottle lot of 2015 Beauséjour (Duffau), St-Emilion (100JS, 98JD, 96DC, 96WS, (93-95WE), (91-93RP)). James Suckling: "This is extraordinary. There has never been a wine like this here since the famous 1990 or underrated 1989. Violets, flowers, stones and limestone. Oyster-shell undertones. Full-bodied, muscular and so structured. A phenomenal wine that reminds me of the great Bordeaux of the 1950s. " (02/2018)

Bid on this bottle of 1997 Angelus, St-Emilion ((89-90ST), 90WS). Wine Spectator: "A big and luscious wine for the vintage, this outstanding Bordeaux delivers loads of plum, berry and pomegranate character on the nose. It's full-bodied, with lots of velvety tannins and a long, long finish. *Cellar Selection* (JS)" (01/2000)

Bid on this 3-bottle lot of 2016 Tertre Rôteboeuf, St-Emilion (100VN, 99JD, (96-98RP)). Vinous: "The 2016 Tertre-Rôteboeuf is flat-out stunning and also one of the wines of the vintage. Rich, deep and explosive, the 2016 possesses remarkable depth and intensity from the very first taste. The 2016 is exotic, full-throttle and unapologetically hedonistic. At times, Tertre-Rôteboeuf can be a bit rough around the edges, but the 2016 is totally sublime. In a world in which so many wines are copycats, Tertre-Rôteboeuf is an original. And the 2016 is a great, emotionally moving Tertre-Rôteboeuf. This is a magnificent effort from François and Nina Mitjavile. Don't miss it! (AG)" (01/2019)

Bid on this 6-bottle lot of 2005 Lucia, St-Emilion (95RP, 90ST). Robert Parker's Wine Advocate: "Another tiny St.-Emilion operation (7.5 acres, with one parcel of Merlot planted in 1901), Lucia’s brilliantly executed 2005 boasts an inky/purple/blue color along with a sweet perfume of blueberries, blackberries, charcoal, incense, Asian spices, and hints of coffee and pain grille in the background. This full-bodied, powerful, layered St.-Emilion is filled with fruit extract, glycerin, and tannin. It displays a certain accessibility, but it will undoubtedly be at its finest in 4-10 years, and keep for 25. This is another sumptuous wine from consultant Stephane Derenoncourt" (04/2008)
Starting Bid: $300.00

Bid on this 5-bottle lot of 1998 Quinault l'Enclos, St-Emilion (93RP, 90WS). Robert Parker's Wine Advocate: "The 1998 Quinault l'Enclos has faded to a pale brick color and gives up mature notes of dried mulberries, raisin cake and prunes with touches of dried roses, star anise, incense, leather and dried mint. The medium to full-bodied palate reveals a wine at its peak or perhaps on the downward slide, depending on your preferred state of "maturity," offering powdery tannins and a lively line of acid to frame the earth and spice-inspired layers, finishing on a lingering aniseed note. (LPB)" (05/2018)
Starting Bid: $205.00

Bid on this 12-bottle lot of 2013 Pavie Macquin, St-Emilion (OWC - 93JS, (91-93VN), 93WE, (90-92ST), 92WS, 90RP) in original wood. Vinous: "The 2013 Pavie Macquin boasts striking depth, power and volume for the year. Resonant and layered on the palate, the 2013 possesses gorgeous depth and tons of intensity, not to mention remarkable purity. This is a gorgeous showing made all the more remarkable considering the late malos give the 2013 a distinctly raw, not fully formed feel. There is a lot to look forward to here. In 2013 the blend is 85% Merlot, 13% Cabernet Franc and 2% Cabernet Sauvignon. The harvest started on October 4 with the Merlot and finished on October 15 with the Cabernets. Tasted twice. (AG)" (04/2014)

Bid on this 2-bottle lot of 2012 Beauséjour (Duffau), St-Emilion (96VN, 95JS, (93-95WE), 94WS, 93RP, (90-92ST)). Vinous: "The 2012 Beauséjour Heritiers Duffau-Lagarrosse is simply magnificent. Succulent black cherries, hard candy, savory herbs, smoke, licorice and tobacco all burst from the glass in a rich, voluptuous, concentrated wine. The tannins are there, but they are nearly buried by the sheer intensity of the fruit. Grilled herbs, smoke, cedar and tobacco meld into the explosive, resonant finish. The 2012 is 87% Merlot and 13% Cabernet Franc that spent 16-18 months in French oak, 75% new. There are a number of talented people who work on the Beauséjour wines, including Nicolas Thienpont, David Suire, Stéphane Derenoncourt and Julien Lavenu, but the most important thing is the terroir. And it is world class. Vivid and beautifully sculpted throughout, the 2012 has closed down since I last tasted it, about four months ago. There is little doubt it is one of the wines of the vintage

Bid on this 5-bottle lot of 2003 Clos de Sarpe, St-Emilion (92RP, (88-90VN)). Robert Parker's Wine Advocate: "Medium garnet-brick colored, the 2003 Clos de Sarpe has quite an opulent nose with notes of powdered cinnamon, cloves and fenugreek over a core of baked cherries and dried mulberries with a waft of dusty soil. Medium-bodied, finely crafted and surprisingly elegant, it has a chewy frame and loads of perfumed fruit, finishing long and refreshing. (LPB)" (05/2018)