Premium-Seiten ohne Registrierung:

Auktionsarchiv: Los-Nr. 106

Three Rivers Winery Levels: bottom neck --Vintage 1989magn...

Schätzpreis
10.000 $ - 15.000 $
Zuschlagspreis:
11.850 $
Auktionsarchiv: Los-Nr. 106

Three Rivers Winery Levels: bottom neck --Vintage 1989magn...

Schätzpreis
10.000 $ - 15.000 $
Zuschlagspreis:
11.850 $
Beschreibung:

Three Rivers Winery Levels: bottom neck --Vintage 1989 magnum (1) --Vintage 1990 (1) --Vintage 1991 (1) --Vintage 1992 (1) --Vintage 1993 (1) "I kept wondering if the only reason I was not giving this wine a perfect score was because there were only 50 cases produced. Made from yields of under one ton of fruit per acre, from 100+-year old vines, my first impression on tasting this Shiraz was, "My God, this smells like a pristine example of 1947 Cheval Blanc." It possesses a similar unctuosity, thickness, over ripeness, and dry vintage port-like character. Moreover, I could not believe how complex the wine's aromatics were for its age. In addition to the tell-tale bacon fat, there were aromas of toast, smoke, cassis, cedar, and blackberry jam. Viscous, full-bodied, extremely thick and heavy (no finesse to be found in this monster), this wine represents the maximum, or some would say the extreme expression of its terroir and varietal composition. Yet the wine is focused, and not heavy to drink. After keeping the wine open four days without any trace of oxidation, but rather, further development and evolution, I decided there was no further reason to delay its destiny, and drank it up. The wine achieved 15 alcohol naturally, and spent 3 years in 100 new French oak. While it is lamentable that only 50 cases were produced, I feel readers should know about wines such as this. Moreover, they stand as a beacon for other winemakers who want to achieve something as special as what winemaker Chris Ringland has accomplished. This wine should evolve and continue to drink well for at least 15-20 years." Robert Parker Wine Advocate #117 (June 1998) --Vintage 1994 (1) "This wine remains a blockbuster, sumptuous Shiraz that should drink well for 15-25 years." Robert Parker Wine Advocate #117 (June 1998) --Vintage 1995 (1) "Since there are just under 50 cases of this wine for the world, the tasting notes are short as they are primarily of academic interest. One-hundred-year old vines, cropped at one ton of fruit per acre produced a virtually perfect wine of splendid concentration, symmetry, and length (nearly a minute). An opaque black/purple color is followed by staggering aromas of black fruits, truffles, sweet earth, and wood. With amazing viscosity, density, and concentration that transcend any Shiraz I have ever tasted, this monumental wine represents an extraordinary achievement. Its low acidity and phenomenal richness should offer early accessibility, but it promises to evolve for two decades or more. This may be the greatest Shiraz produced in Australia. P.S. A bottle left open for four days had no traces of fruit loss or oxidation." Robert Parker Wine Advocate #127 (February 2000) --Vintage 1996 (1) "A colossal effort and very much in keeping with the style produced by the owner/winemaker Chris Ringland, the 1996 Shiraz (only 100 cases produced) is made from 90-year old vines. Following malolactic fermentation in cask, it spent 40 months in new oak prior to being bottled unfiltered. This is arguably the greatest Shiraz made in Australia, but sadly, there is little of it. This viscous, black/purple-colored wine represents the essence of both wine and Shiraz. With impeccable balance, uncanny as well as unreal levels of concentration, yet perfectly integrated tannin, acidity, alcohol, and wood, it is akin to a dry vintage port. Once past the explosive bouquet of creme de cassis, espresso, melted fudge, and graphite, this massive yet seamless wine offers layers of unctuously-textured flavors crammed with blackberries, smoke, charcoal, and currants. The finish lasts for 70+ seconds. The wine should prove to be immortal, lasting for 30-50 years, but who is going to wait that long to unleash the magic? This is compelling stuff! I just wish there were ten times the quantity produced. Kudos to Chris Ringland for this ultimate Australian blockbuster Shiraz. Anticipated maturity: 2010-2040." Robert Parker Wine Advocate #135 (June 200
Above 1 magnum and 11 bottles per lot
CHRIS RINGLAND Chris Ringland, owner and winemaker of this extremely high-end Barossa Valley shiraz began his own label, Three Rivers, with the 1989 vintage. Due to trademark litigation, the wine was declassified in 1997 and released in 1998 under its new name - Chris Ringland. Stone Chimney Creek, a 1.5 hectare plot purchased in 1994 is the source of all production which never exceeds four barrels or 100 cases. The shiraz is made from 90+ year old vines and sees 100 new French oak for over three years before being bottled unfiltered. These wines show incredible concentration, deft balance and layers of texture and flavor that tantalize the palate. This is simply Australian shiraz at its apogee. Boasting three 100 point scores as well as a pair of 99 pointers from the Robert Parker this wine has truly hit the international stage. Three Rivers Winery Levels: bottom neck --Vintage 1989 magnum (1) --Vintage 1990 (1) --Vintage 1991 (1) --Vintage 1992 (1) --Vintage 1993 (1) "I kept wondering if the only reason I was not giving this wine a perfect score was because there were only 50 cases produced. Made from yields of under one ton of fruit per acre, from 100+-year old vines, my first impression on tasting this Shiraz was, "My God, this smells like a pristine example of 1947 Cheval Blanc." It possesses a similar unctuosity, thickness, over ripeness, and dry vintage port-like character. Moreover, I could not believe how complex the wine's aromatics were for its age. In addition to the tell-tale bacon fat, there were aromas of toast, smoke, cassis, cedar, and blackberry jam. Viscous, full-bodied, extremely thick and heavy (no finesse to be found in this monster), this wine represents the maximum, or some would say the extreme expression of its terroir and varietal composition. Yet the wine is focused, and not heavy to drink. After keeping the wine open four days without any trace of oxidation, but rather, further development and evolution, I decided there was no further reason to delay its destiny, and drank it up. The wine achieved 15 alcohol naturally, and spent 3 years in 100 new French oak. While it is lamentable that only 50 cases were produced, I feel readers should know about wines such as this. Moreover, they stand as a beacon for other winemakers who want to achieve something as special as what winemaker Chris Ringland has accomplished. This wine should evolve and continue to drink well for at least 15-20 years." Robert Parker Wine Advocate #117 (June 1998) --Vintage 1994 (1) "This wine remains a blockbuster, sumptuous Shiraz that should drink well for 15-25 years." Robert Parker Wine Advocate #117 (June 1998) --Vintage 1995 (1) "Since there are just under 50 cases of this wine for the world, the tasting notes are short as they are primarily of academic interest. One-hundred-year old vines, cropped at one ton of fruit per acre produced a virtually perfect wine of splendid concentration, symmetry, and length (nearly a minute). An opaque black/purple color is followed by staggering aromas of black fruits, truffles, sweet earth, and wood. With amazing viscosity, density, and concentration that transcend any Shiraz I have ever tasted, this monumental wine represents an extraordinary achievement. Its low acidity and phenomenal richness should offer early accessibility, but it promises to evolve for two decades or more. This may be the greatest Shiraz produced in Australia. P.S. A bottle left open for four days had no traces of fruit loss or oxidation." Robert Parker Wine Advocate #127 (February 2000) --Vintage 1996 (1) "A colossal effort and very much in keeping with the style produced by the owner/winemaker Chris Ringland, the 1996 Shiraz (only 100 cases produced) is made from 90-year old vines. Following malolactic fermentation in cask, it spent 40 months in new oak prior to being bottled unfiltered. This is arguably the greatest Shiraz made in Australia, but sadly, there is little of it. This viscous, black/pur

Auktionsarchiv: Los-Nr. 106
Auktion:
Datum:
22.05.2007
Auktionshaus:
Christie's
22 May 2007, New York, Rockefeller Center
Beschreibung:

Three Rivers Winery Levels: bottom neck --Vintage 1989 magnum (1) --Vintage 1990 (1) --Vintage 1991 (1) --Vintage 1992 (1) --Vintage 1993 (1) "I kept wondering if the only reason I was not giving this wine a perfect score was because there were only 50 cases produced. Made from yields of under one ton of fruit per acre, from 100+-year old vines, my first impression on tasting this Shiraz was, "My God, this smells like a pristine example of 1947 Cheval Blanc." It possesses a similar unctuosity, thickness, over ripeness, and dry vintage port-like character. Moreover, I could not believe how complex the wine's aromatics were for its age. In addition to the tell-tale bacon fat, there were aromas of toast, smoke, cassis, cedar, and blackberry jam. Viscous, full-bodied, extremely thick and heavy (no finesse to be found in this monster), this wine represents the maximum, or some would say the extreme expression of its terroir and varietal composition. Yet the wine is focused, and not heavy to drink. After keeping the wine open four days without any trace of oxidation, but rather, further development and evolution, I decided there was no further reason to delay its destiny, and drank it up. The wine achieved 15 alcohol naturally, and spent 3 years in 100 new French oak. While it is lamentable that only 50 cases were produced, I feel readers should know about wines such as this. Moreover, they stand as a beacon for other winemakers who want to achieve something as special as what winemaker Chris Ringland has accomplished. This wine should evolve and continue to drink well for at least 15-20 years." Robert Parker Wine Advocate #117 (June 1998) --Vintage 1994 (1) "This wine remains a blockbuster, sumptuous Shiraz that should drink well for 15-25 years." Robert Parker Wine Advocate #117 (June 1998) --Vintage 1995 (1) "Since there are just under 50 cases of this wine for the world, the tasting notes are short as they are primarily of academic interest. One-hundred-year old vines, cropped at one ton of fruit per acre produced a virtually perfect wine of splendid concentration, symmetry, and length (nearly a minute). An opaque black/purple color is followed by staggering aromas of black fruits, truffles, sweet earth, and wood. With amazing viscosity, density, and concentration that transcend any Shiraz I have ever tasted, this monumental wine represents an extraordinary achievement. Its low acidity and phenomenal richness should offer early accessibility, but it promises to evolve for two decades or more. This may be the greatest Shiraz produced in Australia. P.S. A bottle left open for four days had no traces of fruit loss or oxidation." Robert Parker Wine Advocate #127 (February 2000) --Vintage 1996 (1) "A colossal effort and very much in keeping with the style produced by the owner/winemaker Chris Ringland, the 1996 Shiraz (only 100 cases produced) is made from 90-year old vines. Following malolactic fermentation in cask, it spent 40 months in new oak prior to being bottled unfiltered. This is arguably the greatest Shiraz made in Australia, but sadly, there is little of it. This viscous, black/purple-colored wine represents the essence of both wine and Shiraz. With impeccable balance, uncanny as well as unreal levels of concentration, yet perfectly integrated tannin, acidity, alcohol, and wood, it is akin to a dry vintage port. Once past the explosive bouquet of creme de cassis, espresso, melted fudge, and graphite, this massive yet seamless wine offers layers of unctuously-textured flavors crammed with blackberries, smoke, charcoal, and currants. The finish lasts for 70+ seconds. The wine should prove to be immortal, lasting for 30-50 years, but who is going to wait that long to unleash the magic? This is compelling stuff! I just wish there were ten times the quantity produced. Kudos to Chris Ringland for this ultimate Australian blockbuster Shiraz. Anticipated maturity: 2010-2040." Robert Parker Wine Advocate #135 (June 200
Above 1 magnum and 11 bottles per lot
CHRIS RINGLAND Chris Ringland, owner and winemaker of this extremely high-end Barossa Valley shiraz began his own label, Three Rivers, with the 1989 vintage. Due to trademark litigation, the wine was declassified in 1997 and released in 1998 under its new name - Chris Ringland. Stone Chimney Creek, a 1.5 hectare plot purchased in 1994 is the source of all production which never exceeds four barrels or 100 cases. The shiraz is made from 90+ year old vines and sees 100 new French oak for over three years before being bottled unfiltered. These wines show incredible concentration, deft balance and layers of texture and flavor that tantalize the palate. This is simply Australian shiraz at its apogee. Boasting three 100 point scores as well as a pair of 99 pointers from the Robert Parker this wine has truly hit the international stage. Three Rivers Winery Levels: bottom neck --Vintage 1989 magnum (1) --Vintage 1990 (1) --Vintage 1991 (1) --Vintage 1992 (1) --Vintage 1993 (1) "I kept wondering if the only reason I was not giving this wine a perfect score was because there were only 50 cases produced. Made from yields of under one ton of fruit per acre, from 100+-year old vines, my first impression on tasting this Shiraz was, "My God, this smells like a pristine example of 1947 Cheval Blanc." It possesses a similar unctuosity, thickness, over ripeness, and dry vintage port-like character. Moreover, I could not believe how complex the wine's aromatics were for its age. In addition to the tell-tale bacon fat, there were aromas of toast, smoke, cassis, cedar, and blackberry jam. Viscous, full-bodied, extremely thick and heavy (no finesse to be found in this monster), this wine represents the maximum, or some would say the extreme expression of its terroir and varietal composition. Yet the wine is focused, and not heavy to drink. After keeping the wine open four days without any trace of oxidation, but rather, further development and evolution, I decided there was no further reason to delay its destiny, and drank it up. The wine achieved 15 alcohol naturally, and spent 3 years in 100 new French oak. While it is lamentable that only 50 cases were produced, I feel readers should know about wines such as this. Moreover, they stand as a beacon for other winemakers who want to achieve something as special as what winemaker Chris Ringland has accomplished. This wine should evolve and continue to drink well for at least 15-20 years." Robert Parker Wine Advocate #117 (June 1998) --Vintage 1994 (1) "This wine remains a blockbuster, sumptuous Shiraz that should drink well for 15-25 years." Robert Parker Wine Advocate #117 (June 1998) --Vintage 1995 (1) "Since there are just under 50 cases of this wine for the world, the tasting notes are short as they are primarily of academic interest. One-hundred-year old vines, cropped at one ton of fruit per acre produced a virtually perfect wine of splendid concentration, symmetry, and length (nearly a minute). An opaque black/purple color is followed by staggering aromas of black fruits, truffles, sweet earth, and wood. With amazing viscosity, density, and concentration that transcend any Shiraz I have ever tasted, this monumental wine represents an extraordinary achievement. Its low acidity and phenomenal richness should offer early accessibility, but it promises to evolve for two decades or more. This may be the greatest Shiraz produced in Australia. P.S. A bottle left open for four days had no traces of fruit loss or oxidation." Robert Parker Wine Advocate #127 (February 2000) --Vintage 1996 (1) "A colossal effort and very much in keeping with the style produced by the owner/winemaker Chris Ringland, the 1996 Shiraz (only 100 cases produced) is made from 90-year old vines. Following malolactic fermentation in cask, it spent 40 months in new oak prior to being bottled unfiltered. This is arguably the greatest Shiraz made in Australia, but sadly, there is little of it. This viscous, black/pur

Auktionsarchiv: Los-Nr. 106
Auktion:
Datum:
22.05.2007
Auktionshaus:
Christie's
22 May 2007, New York, Rockefeller Center
LotSearch ausprobieren

Testen Sie LotSearch und seine Premium-Features 7 Tage - ohne Kosten!

  • Auktionssuche und Bieten
  • Preisdatenbank und Analysen
  • Individuelle automatische Suchaufträge
Jetzt einen Suchauftrag anlegen!

Lassen Sie sich automatisch über neue Objekte in kommenden Auktionen benachrichtigen.

Suchauftrag anlegen