Wine

Except otherwise stated, all results include the premium.

This page explores the captivating world of fine and rare wines, from legendary auction records and ultra-premium Burgundy dominance to the science behind “immortal” vintages that defy time. At the heart of soaring prices for bottles like the 1945 Domaine de la Romanée-Conti—sold for a record $812,500 in March 2026—lies a powerful trio of factors: impeccable provenance (a flawless history of ownership and storage, ideally direct from the producer or renowned cellars), extreme rarity (tiny production runs, pre-phylloxera vines, or historic vintages), and pristine condition (perfect ullage, labels, and cork integrity). These elements, combined with the wine’s inherent quality, historical significance, and proven longevity, transform exceptional bottles into prized cultural artifacts and investment passions for collectors worldwide.

• Burgundy dominance: DRC Romanée-Conti accounts for most modern single-bottle records due to tiny production (often under 450 cases per vintage for the grand cru), pre-phylloxera mystique in older vintages, and flawless cellars like Drouhin’s. Other Burgundy stars (Jayer, Leflaive, Rousseau, Coche-Dury) frequently set sub-records.
• Bordeaux classics: 19th- and mid-20th-century First Growths and icons like 1947 Cheval Blanc or 1961 Latour/Palmer/Margaux appear in high-value sales, especially from château-released or single-cellar consignments.
• Large formats and collections: Magnums, jeroboams, or full cases often exceed single-bottle prices on a per-liter basis (lower oxygen exposure aids longevity). Entire cellars (e.g., multi-million-dollar sales of 25,000+ bottles) have pushed auction totals into the tens of millions.
• Spirits vs. wine distinction: Whisky bottles (e.g., Macallan 1926 variants selling for $1.9M–$2.7M) have set overall “wine or spirit” records, but pure wine records remain with the 1945 DRC at $812,500.

These sales are driven by a small group of ultra-wealthy collectors, often in Hong Kong, New York, or London auctions by houses like Sotheby’s, Christie’s, and Acker. Factors such as flawless provenance, bottle condition (ullage, label, cork), historical context (e.g., end of WWII, phylloxera), and the wine’s proven aging potential amplify values. Many record bottles are now “museum pieces” tasted rarely rather than consumed casually.Auction records evolve quickly—prices can surge with new provenance stories or market enthusiasm for Burgundy. The 2026 Acker sale underscores that even previous record bottles can appreciate dramatically when re-offered with continued perfect storage.

Special Report
Longevity

The longevity of a wine—its ability to age gracefully for decades or even centuries while developing complexity rather than simply fading—depends on a combination of intrinsic chemical and structural factors, viticultural and winemaking choices, vintage conditions, and crucially, post-bottling storage. No single element guarantees immortality, but when they align, wines can evolve from primary fruit notes into layered tertiary aromas (leather, earth, dried fruit, spice, nuts) while retaining balance and vibrancy.
1. Chemical and Structural Components
These are the core "building blocks" that act as preservatives and allow slow, controlled evolution:

• High Acidity (and Low pH): Acidity is often cited as one of the most critical preservatives. It slows oxidation, protects fruit character, maintains freshness, and helps prevent microbial spoilage. Lower pH (typically 3.0–3.6 for age-worthy wines) enhances the effectiveness of other antioxidants like sulfur dioxide. Many of the longest-lived wines (e.g., top Rieslings, Sauternes, or high-acid Burgundies) owe their endurance to elevated acidity. As a wine ages, perceived acidity can become more prominent as fruit softens, so initial balance is essential.
• Tannins (primarily in reds): Tannins from grape skins, seeds, and stems provide structure, astringency, and antioxidant protection. They scavenge oxygen, polymerize over time (softening the mouthfeel and forming sediment), and contribute to color stability. High-quality, ripe, balanced tannins (not green or overly harsh) from thick-skinned varieties or low-yield vineyards support decades of aging. Reds like Cabernet Sauvignon, Nebbiolo, or Syrah often excel here. Whites have far fewer tannins, relying instead on acidity.
• Residual Sugar: In sweet wines (e.g., Sauternes, Tokaji, German TBA Rieslings, or fortified styles), high sugar acts as a preservative alongside acidity. It creates an environment less hospitable to spoilage organisms and contributes to "immortality" in styles like Madeira or ancient Vin Jaune. Dry wines have minimal residual sugar, so they depend more on other factors.
• Alcohol Level: Moderate alcohol (generally lower in non-fortified wines) favors longevity; very high alcohol can accelerate oxidation or make the wine feel "hot" and unstable over time. Fortified wines (Port, Madeira, Sherry) with 18–20%+ alcohol are exceptionally stable due to the spirit addition combined with sugar or oxidative aging.
• Phenolics and Antioxidants: Beyond tannins, anthocyanins (color pigments in reds) and other polyphenols interact during aging, evolving into more stable forms. Balance among all these elements is key—imbalances (e.g., excessive acidity without fruit or tannins without structure) can lead to wines that dry out or become unbalanced rather than harmonious.

Other supportive elements include appropriate sulfur dioxide levels (as an antioxidant) and color intensity, which often correlates with phenolic density.
2. Grape Variety, Terroir, and Viticultural Practices

• Grape Variety: Some are naturally predisposed to aging (Cabernet Sauvignon, Pinot Noir from great sites, Nebbiolo, Riesling, Chenin Blanc, Savagnin for oxidative styles). Thicker-skinned varieties or those from cooler climates tend to retain more acidity and structure.
• Terroir and Climate: Cooler climates or sites with diurnal temperature swings preserve acidity. Limestone, granite, or well-drained soils can enhance minerality and concentration. Stress on vines (e.g., mild water deficit) concentrates flavors without over-ripening.
• Low Yields and Vine Age: Smaller crops (from old vines or deliberate green harvesting) produce grapes with higher ratios of skin/seed phenolics, acids, and sugars relative to water—leading to more concentrated, structured wines. Pre-phylloxera or ungrafted vines (as in the 1945 DRC example) are sometimes mythologized for added depth, though modern grafted vines from top sites perform excellently when managed well.

3. Vintage ConditionsExceptional vintages often feature:

• Balanced ripening: Sufficient sunshine for phenolic maturity without excessive heat (which can produce "flabby," low-acid wines).
• Concentration: Dry or moderately stressed conditions reduce water content, raising the ratio of sugars, acids, and phenolics.
• Avoidance of extremes: Not too much rain (dilution or rot) or frost/hail (low yields but potential quality loss). Hot, dry years can yield powerful, tannic wines; cooler years with high acidity can produce fresher, slower-aging examples. Great vintages frequently combine concentration with structural harmony.

4. Winemaking Techniques

• Gentle extraction for balanced tannins.
• Barrel aging (especially oak) can add complexity and micro-oxygenation, though excessive new oak may dominate in youth.
• Minimal intervention in top examples preserves the wine's natural equilibrium.
• Decisions like malolactic fermentation (which softens acidity) or extended skin contact influence the final structure.

5. Storage Conditions – Often the Deciding FactorEven the most structurally perfect wine can fail with poor provenance. Ideal long-term storage:

• Temperature: Consistent 45–65°F (13–18°C), with ~55°F (13°C) often ideal. Heat accelerates aging (and can "cook" the wine); fluctuations cause expansion/contraction that may pull in oxygen or push out corks.
• Humidity: 60–80% (ideally 60–70%) to keep corks moist and prevent drying/shrinking (which allows oxygen ingress) or mold.
• Light: Minimal, especially UV; dark environments prevent light strike (which degrades aromas and color).
• Vibration: Low; constant movement can disturb sediment or accelerate chemical reactions.
• Position: Bottles stored horizontally (cork in contact with wine) for natural corks to stay swollen. Larger formats (magnums, etc.) age more slowly due to lower oxygen-to-wine ratio.
• Other: Away from strong odors, chemicals, or temperature swings (e.g., avoid kitchens, attics, or direct sunlight).

Professional cellars or wine fridges with these controls maximize potential. Bottle variation is common even under ideal conditions due to minor differences in cork quality or fill levels.
​Additional Considerations

• Balance and Harmony: A wine with all elements in proportion (fruit, structure, acidity) is more likely to evolve positively rather than fall apart.
• Style-Specific Factors: Oxidative styles (Vin Jaune, Sherry, Madeira) or botrytized sweets thrive on deliberate exposure or high sugar/acid. Reductive styles (many modern whites) may need careful oxygen management.
• Limits: Even immortal candidates eventually peak and decline; "unlimited" stability is relative and depends on flawless history.

In summary, the longest-lived wines (like the examples discussed previously) typically combine high acidity ± robust tannins ± sugar/alcohol with concentration from great vintages/sites, balanced winemaking, and impeccable storage. These factors interact synergistically: acidity and tannins protect against oxidation, while concentration provides material for complex evolution. For collectors, focusing on top producers from strong vintages in reputable formats, then storing properly, offers the best chance of experiencing these transformations.

Exceptional examples : 1774 Arbois, 1795 Madeira, 1947 Château Cheval Blanc, 1961 Hermitage La Chapelle.

These four wines exemplify exceptional longevity ("unlimited stability" in the sense of remarkable endurance far beyond typical expectations for their categories). They demonstrate how specific winemaking styles, grape varieties, production methods, high acidity, alcohol, sugar, or oxidative resilience can allow certain wines to remain drinkable—and often magnificent—centuries after the vintage.
1774 Arbois (Jura, France) – Likely a Vin Jaune-style wine
This pre-Revolutionary wine from Arbois in the Jura region is one of the oldest known unfortified (non-fortified) wines still considered drinkable. Produced by grower Anatoile Vercel, it is widely regarded as an early example of Vin Jaune style: a white wine (primarily Savagnin) aged under a veil of flor yeast in partially filled barrels for years, developing oxidative notes, nutty complexity, and intense concentration.

• Why so stable? The flor yeast layer protects against full oxidation while imparting unique flavors (walnuts, curry spices, dried fruits, apple, honey). High natural acidity from the Jura's cool climate and limestone-rich soils, combined with the oxidative aging process, creates a resilient structure. Vin Jaune today is known for decades (or longer) of bottle age.
• Recent history and condition: In 2011, a bottle sold at the Percée du Vin Jaune auction in Arbois for a record ~€57,000 (before fees), setting a benchmark for Jura wines. Another from the same collection appeared at Christie's Geneva in 2012, fetching around CHF 46,000. Tastings of sister bottles in the early 1990s described it as viable with classic Vin Jaune character despite its extreme age. No widespread modern tasting notes exist due to rarity, but experts view it as a mythical survivor—likely still showing oxidative depth, salinity, and complexity if perfectly stored. It represents the outer limits for non-fortified dry whites.

1795 Madeira (Portugal) – Terrantez or similar rare varieties
Madeira wines from the late 18th century, especially rare Terrantez (a low-yielding, high-acid grape now scarce due to disease susceptibility), are legendary for near-indestructibility. The 1795 vintage was produced when George Washington was still president.

• Why so stable? Madeira undergoes deliberate heat (estufagem or canteiro aging in warm attics) and controlled oxidation, plus fortification with grape spirit (often to 18-20%+ alcohol). This "kills" the wine in a way that preserves it: high acidity (especially Terrantez), residual sugar in sweeter styles, and oxidative compounds create a stable matrix. Bottles can improve or hold after opening for months or years.
• Tasting profile and drinkability: Recent tastings (2010s–2020s) of 1795 Terrantez (e.g., Barbeito, Ferraz, or other shippers) describe mahogany color, vibrant acidity, fresh notes of toffee, chocolate, nuts, dried fruits (dates, figs, raisins), exotic spices, coffee, and balsamic elements. Palate shows silkiness, opulence, and surprising lift—often called "unbelievably fresh" or "still alive" after 220+ years. One tasting noted it improved overnight in the decanter. Bottles have sold at auction for $5,000–$10,000+ in recent decades and remain prized for events. Madeira is often cited as the most resilient wine style; opened examples can last indefinitely with proper storage.

1947 Château Cheval Blanc (St-Émilion, Bordeaux, France)
​Often called one of the greatest red wines ever made (sometimes "the greatest"), this Right Bank icon from a hot, abundant vintage defies modern winemaking norms.

• Why so stable? Despite high yields (~75 hl/ha, double today's norms), the wine achieved extraordinary concentration, nearly 15% alcohol, notable volatile acidity, and ~3.5g/L residual sugar. The 1947 vintage's heat produced ripe, Port-like richness with thick texture. Merlot-Cabernet Franc blend from Cheval Blanc's gravelly terroir provided balance amid the opulence. It was "delicious from the beginning" but evolved into something profound.
• Tasting profile and drinkability: Recent notes (up to 2020s) describe it as vibrant mid-red with tawny rim, explosive aromas of ripe plums, figs, chocolate, fruitcake, leather, coffee, Asian spices, and mint. Palate is unctuous, velvety, full-bodied, sensuous, and rich—more like aged Port than a dry red, yet harmonious with resolved tannins and surprising freshness. Tasters like Pierre-Olivier Clouet (at the château) call it an "explosion of flavour" during reconditioning. It has held magnificently for 75+ years and is often rated near-perfect; well-stored bottles continue to impress, though it is now mostly for special occasions rather than everyday cellaring.

1961 Hermitage La Chapelle (Paul Jaboulet Aîné, Northern Rhône, France)A benchmark Syrah from a classic vintage, long hailed by critics like Robert Parker as one of the 20th century's mythical wines (he gave it 100 points in many of two dozen tastings).

• Why so stable? Hermitage's granite soils and south-facing slopes yield powerful, structured Syrah with massive concentration, high acidity, firm tannins, and savory depth. The 1961 vintage delivered perfect ripeness and balance. Traditional winemaking (no temperature control issues) produced a dense, layered wine that needs decades to mature but rewards patience.
• Tasting profile and drinkability: At 60+ years, top examples show deep garnet with bricking, intense nose of mocha, roasted meat, minerals, plums, Provençal herbs, game, liquorice, venison, and menthol. Palate offers power with elegance, black fruits, earth, and haunting savoriness—often described as claret-like but with more layers and Rhône wildness. Recent vertical tastings confirm it remains vigorous, harmonious, and masculine, with potential to last "eternally" in perfect bottles. It peaks over decades and can still deliver at high levels today, though availability is extremely limited.

These examples highlight that "unlimited" stability depends on:

• Style — oxidative/fortified (Madeira, Vin Jaune) or ultra-concentrated reds with high acid/alcohol/tannins.
• Provenance — flawless storage is essential; even these legends can fade in poor conditions.
• Vintage specifics — concentration from weather, low yields, or resilient varieties.

While most wines peak and decline within decades, these outliers prove wine's capacity for extraordinary endurance when the chemistry aligns. They are more often tasted in elite verticals or auctions than consumed casually, serving as living history and benchmarks for what great winemaking can achieve.

Here are additional examples of "immortal" or exceptionally long-lived wine vintages that have demonstrated remarkable stability and drinkability well beyond normal expectations—often 100+ years, sometimes centuries. These build on the theme of high acidity, sugar, alcohol, tannins, oxidative resilience (as in Vin Jaune or Madeira), or perfect structural balance from great terroir and vintages.
They range from ancient curiosities (mostly historical or museum pieces) to more accessible legendary 19th- and 20th-century bottles that collectors and experts still open and praise today. Fortified and sweet wines dominate the extreme ages, but certain dry reds and whites from elite producers also qualify.
Ancient and Pre-Modern Survivors

• 1472 Hospices de Strasbourg (Alsace, France): A white wine (likely from local varieties) stored continuously in barrel at the Hospices de Strasbourg. Tasted only a handful of times in its ~550-year history, it has been described with notes of vanilla, honey, beeswax, camphor, spices, hazelnut, and fruit liqueur. Transferred to new barrels when old ones leaked (last in recent decades), it represents one of the oldest known drinkable barreled wines. Its survival owes to cool cellar conditions and the natural preservation qualities of the style.
• 1540 Würzburger Stein (Germany): A rare Silvaner or similar from Franconia. A bottle opened in 1961 (over 420 years old) was reportedly still drinkable, though details on exact flavors are sparse. German whites from strong vintages with high acidity sometimes show surprising longevity.
• 1787 Château Lafite (Bordeaux, France): Famously associated with Thomas Jefferson's cellar (some bottles etched with "Th.J."). Surviving examples have been tasted in modern times with varying success—some showing faded but recognizable tertiary notes (leather, tobacco, dried fruit) when provenance is impeccable. Not every bottle is perfect, but well-stored ones from this era highlight early Bordeaux's potential for extreme age.
  

​Thomas Jefferson, the third U.S. President, was one of America's earliest documented serious wine collectors. While serving as minister to France, Jefferson meticulously recorded and imported wines from Bordeaux, Burgundy, and other European regions, often noting vintages, producers, and prices. Some surviving bottles etched with "Th.J." (from his cellar) have appeared at auction, adding historical mystique. Jefferson helped introduce fine wine culture to the U.S. and viewed wine as both a pleasure and a civilized staple. His collection is more historical than quantitative but foundational to American connoisseurship.
19th-Century Legends

• 1865 and Earlier Bordeaux (e.g., Château Lafite, Margaux, Montrose, Gruaud Larose): Exceptional vintages like 1858, 1864, 1865, and 1870 produced powerful, tannic reds that some experts still describe as magnificent or viable into the 21st century when stored perfectly. Tastings of 1865 Lafite or 1892 Montrose have revealed woodsmoke, cherries, chocolate, leather, and resolved structure. These hot/dry years concentrated flavors, and high tannins provided backbone. Many 19th-century First Growths and top classified growths from strong years (1875 also noted) continue to appear in elite auctions and verticals.
• 1846 Meursault Charmes (Burgundy, Bouchard Père & Fils): A white Burgundy from a top producer. Recent cellar notes emphasize remarkable quality despite 170+ years, thanks to the domaine's 15th-century cellars with stable temperature/humidity and periodic cork replacements. Southern Côte de Beaune whites (Meursault, Corton-Charlemagne) from strong vintages often hold better than expected due to acidity and minerality.

Early 20th-Century Standouts

• 1900 Bordeaux (e.g., Gruaud Larose, other First Growths): A legendary "vintage of the century" at the time. Bottles over 100 years old (some in larger formats) have shown great condition with evolved complexity—dried fruits, earth, and resolved tannins. Part of a strong run including 1911 and 1915, which also exhibit notable longevity.
• 1928 and 1929 Bordeaux & Burgundy: Often called true "vintages of the century" for structure and balance. The 1928s, in particular, are praised for exceptional aging potential; many top Bordeaux and Burgundies from these years remain drinkable and harmonious today (nearly 100 years later), with small crops aiding concentration. 1929 was opulent and also long-lived.
• 1920 and 1923 Burgundy: Small harvests produced concentrated Pinot Noirs that experts note are still good (though very rare) in pristine examples.

Mid-20th-Century Icons (Beyond the Ones Previously Discussed)

• 1959 Bordeaux First Growths: Often paired with 1961 as a powerhouse duo. These ripe, structured reds (Latour, Lafite, Margaux, etc.) are still drinking beautifully in many cases, with power and elegance intact at 65+ years.
• 1961 Bordeaux (e.g., Cheval Blanc, Latour, Palmer, Margaux): A classic alongside the Hermitage La Chapelle. Many bottles show claret-like refinement with layers of fruit, minerals, and savoriness; considered among the longest-lived of the era.

Other frequently cited long-lived styles include:

• Vintage Ports (e.g., 1920s–1960s examples like Quinta do Noval Nacional 1963): Fortified with high sugar and alcohol; can easily last 100+ years.
• Sauternes/Barsac (e.g., Château d'Yquem from great years like 1921, 1947, or 1967): Botrytized sweetness and acidity create near-immortality.
• German Rieslings (especially TBA or Auslese from top estates in strong vintages): High acidity and residual sugar allow decades-to-centuries of evolution.
• Vintage Rioja Gran Reservas or top Hungarian Tokaji: Oxidative or sweet styles with proven track records.

What Enables "Immortality"?
These wines succeed due to a combination of:

• Chemistry: High acidity (cool climates or botrytis), tannins (reds from structured vintages), sugar/alcohol (fortified/sweet), or flor/oxidative aging (Madeira, Vin Jaune, some whites).
• Vintage conditions: Hot/dry years for concentration, or balanced ripeness without excess.
• Provenance and storage: Perfect cellars (cool, dark, stable humidity) are non-negotiable—many "failures" result from poor history rather than inherent weakness.
• Winemaking: Traditional methods, low yields, and resilient varieties.

Even these outliers are not guaranteed; bottle variation exists, and most are now collector's trophies tasted rarely rather than everyday drinkers. The absolute oldest liquids (e.g., ~325–350 AD Speyer bottle or even older Roman urns) are more archaeological than enjoyable "wine" by modern standards—often non-alcoholic, altered, but technically non-toxic in some analyses.
These examples show wine's capacity to transcend time when everything aligns, turning bottles into living pieces of history.

1825-2005 Château d'Yquem vertical
2010 SOLD for HK$ 8M by Christie's

There may be no limit to the longevity of the wine of Château d'Yquem. After a hundred years, this sweet white wine continues to become more complex, to the delight of the oenologists. Choosing it as the guideline of a vertical collection is therefore highly suitable.

A connoisseur has built a double vertical, with 128 bottles from 1825 to 2005 and 40 magnums from 1900 to 2005 for a total volume of 156 liters. This set is identified as the Liquid Gold collection, referring to both the color and the speculative value of the most famous of the Sauternes wines.

The old bottles were checked at the Château and recorked as necessary. They are stored in wooden cases bearing the logo of the collection, accompanied by a prestigious decanter in Baccarat crystal.

It was not separated. Christie's sold the whole for HK $ 8M on May 29, 2010.

1865 La Romanée 12 bottles
2021 SOLD for CHF 1.95M by Baghera Wines

La Romanée, composed of 85 ares and surrounded by the other greatest Bourgogne vintages such as La Romanée Conti, Richebourg and La Tâche, is the smallest Appellation d'Origine Contrôlée. With about 3,600 bottles produced per year, this Grand Cru from the Côtes de Nuits is one of the rarest in the world.

A collection of 1,819 bottles, 106 magnums and 1 jeroboam was dispersed on April 18, 2021 by Baghera Wines. It was covering a period from 1862 to 2005, from the cellars of Bouchard Père et Fils.

The top lot, made of 12 bottles of La Romanée 1865 ,was sold for CHF 1.95M. The most expensive single bottle, also from 1865 and sold in five units, was sold for CHF 200K each.

1937-1991 Romanée-Conti vertical
2018 SOLD for CHF 550K by Baghera Wines

A vertical of twelve bottles from the Domaine de la Romanée-Conti was sold for CHF 550K from a lower estimate of CHF 120K by Baghera Wines on December 2, 2018, lot 174.

It is made of the following millésimes : 1937, 1952, 1961, 1970, 1976, 1978, 1980, 1986, 1987, 1988, 1990, 1991.

1945 Romanée Conti
2026 SOLD for $ 810K by Acker

A 750 ml bottle of 1945 DRC Romanée-Conti was sold for $ 812,500 by Acker on March 28, 2026, lot 3148, the highest price ever paid for a bottle of wine at auction. It eclipsed the previous record of $558,000 set in 2018 by Sotheby's for the very same bottle.
1945 was the last vintage harvested before DRC replanted the vineyard in 1947 due to phylloxera. As a result of battling phylloxera for many years, only about two barrels and 600 bottles were produced.

The 1945 vintage stands as one of the most celebrated in 20th-century French winemaking, particularly in Bordeaux and Burgundy. It marked the end of World War II in Europe, with a hot, dry summer and near-perfect harvest conditions following an early May frost that naturally reduced yields and concentrated the grapes.
In Bordeaux, 1945 produced powerful, tannic, deeply colored reds with exceptional aging potential—often ranked among the greatest vintages of the century alongside 1961 or 1947. Top Médoc and Pessac-Léognan estates (such as Mouton Rothschild, which some tasters describe as opulent with exotic black fruit, coffee, tobacco, and spice notes) excelled, alongside strong showings from Pomerol on the Right Bank (Pétrus, Lafleur, Trotanoy). Whites were also strong, with the best since pre-war years. Yields were low due to wartime labor shortages and vineyard neglect, but the surviving grapes delivered concentration and structure.
In Burgundy, the vintage yielded superb Pinot Noirs (rich, concentrated, and elegant despite small crops) and solid whites, though production was hampered by labor shortages and the lingering effects of occupation. It was the first full post-liberation vintage, carrying a sense of celebration. The small crop sizes across both regions amplified quality through natural concentration.
1945 DRC Romanée-Conti: Original Quality
The 1945 Domaine de la Romanée-Conti (DRC) Romanée-Conti is legendary for its extraordinary depth and complexity. It came from pre-phylloxera vines (own-rooted Pinot Noir planted decades earlier), which many experts credit with adding unmatched intensity, silkiness, and "unparalleled depth." Production was tiny—only about two barrels, yielding roughly 600 bottles total—due to phylloxera-weakened vines, wartime conditions, and a low yield of around 2.5 hl/ha (one-tenth of modern norms).
Tasting notes from those who have experienced it (including rare vertical tastings) describe a deep, dark brick-red color with an intense, seductive nose of oriental spices, black truffles, ripe cherries, wild strawberries, earth, blueberry, mint, and exotic elements. On the palate, it is full-bodied, concentrated, chewy, and harmonious, with silky tannins, vibrant acidity, umami depth (porcini, soy-like notes), and an endless spicy finish. It has been called "the greatest wine" by some experts, with scores routinely in the 98–100 range. Its structure and vigor suggest it was built for extreme longevity from the start.
Is the 1945 Still Drinkable?
Yes, well-stored examples of 1945 DRC Romanée-Conti (and top 1945 Burgundies/Bordeaux in general) remain drinkable and often magnificent at 80+ years old. The vintage's concentration, high acidity, and firm tannins provide a robust framework. Recent tasting notes for the DRC describe it as still vigorous, with fresh fruit remnants evolving into complex tertiary notes (truffles, earth, spice, dried flowers), velvety texture, and no signs of fatigue when provenance is pristine. Not every bottle will be perfect—storage is critical—but top examples show remarkable life, sometimes described as "not a trace of age" or "will last forever." Many 1945 Bordeaux (e.g., Mouton) are also still prized for drinking or further cellaring.
Phylloxera and the Fight Against It
Phylloxera is a tiny, aphid-like insect (Daktulosphaira vitifoliae) native to North America that devastated European vineyards in the mid-to-late 19th century. It feeds on vine roots, causing them to weaken, form galls, and eventually die, while opening pathways for secondary infections. It spread rapidly across France starting in the 1860s, destroying vast swaths of vineyards (including in Burgundy) because native Vitis vinifera vines had no natural resistance.
Early "treatments" were desperate and often ineffective: flooding vineyards, chemical injections (like carbon disulfide), or sand planting. The successful long-term solution was grafting European vinifera scions onto resistant American rootstocks (species like Vitis riparia or rupestris), which phylloxera cannot easily damage. This became standard across Europe by the early 20th century, though it altered some terroir expressions and required adaptation.
In Burgundy, particularly at DRC's Romanée-Conti vineyard (a tiny 1.81-ha monopole), the vines resisted longer than most. Carbon disulfide injections helped protect them into the 1940s, but wartime shortages made treatment impossible. The old, own-rooted "Pinot Noir Fin" vines (some tracing back centuries via provignage) suffered declining vigor. After the 1945 harvest, the last pre-phylloxera vines were uprooted. The vineyard lay fallow until replanting in 1947 with grafted vines, which first produced wine in 1952. This made 1945 the final vintage from those historic ungrafted vines, adding mythic status. Romanée-Conti was among the very last in the Côte d'Or to succumb and replant.
Details on This Specific Bottle
This 750ml bottle (lot 3148 at Acker's La Paulée auction in New York, held around March 26–28, 2026) came directly from the personal cellar of Robert Drouhin (patriarch of Maison Joseph Drouhin, a legendary Burgundy figure). It has impeccable provenance: originally purchased directly from DRC, stored for decades in Drouhin's cellar, then sold at Sotheby's New York in October 2018 for $558,000 (setting the prior world record for any bottle of wine at auction; a twin bottle from the same cellar fetched $496,000 that day).
​The 2018 buyer kept it in professional U.S. storage before consigning it to Acker. It was offered in a custom original wooden case (OWC). Condition details are not exhaustively public, but its history—from direct DRC purchase to controlled cellar storage by a top Burgundy family and then professional facilities—implies excellent preservation (level, cork, label, and ullage suitable for an 80+ year-old bottle commanding this price). No major flaws were noted in auction descriptions.
The March 2026 sale shattered the record at $812,500 (including buyer's premium), a nearly 50% increase, during an auction that exceeded $25 million total and set hundreds of other records. Acker chairman John Kapon has tasted the 1945 DRC multiple times and called it the greatest wine he has experienced. The bottle's value stems from its rarity (one of ~600), pre-phylloxera vines, historical significance (end of WWII, last of an era), and flawless Drouhin provenance. Note that 1945 DRC has a history of counterfeiting due to its fame, but bottles with direct Drouhin/DRC lineage like this one are considered authentic benchmarks. This sale underscores how provenance, scarcity, and myth drive ultra-rare wine prices far beyond intrinsic drinkability for many collectors.

Patriarch of Maison Joseph Drouhin, one of Burgundy's most respected négociant-producers, and founder of Domaine Drouhin Oregon. As exclusive distributor for DRC in France and Belgium (from the late 1920s to early 1960s), Drouhin and his father amassed an extraordinary personal cellar directly from the domaine. This included pristine, never-leaving-Beaune examples of Romanée-Conti from the 1930s–1960s.
His cellar, stored in historic Beaune cellars (some dating to Roman times), featured impeccable provenance. In 2018, Sotheby's auctioned 100 lots from it, including the legendary 1945 DRC Romanée-Conti bottles that set world records ($558,000 and $496,000). One of those bottles later resold in 2026 for $812,500. Drouhin's collection exemplifies "direct-from-producer" provenance and highlights the deep ties between top Burgundy families. He also pioneered Pinot Noir in Oregon's Willamette Valley after blind tastings in the 1970s–80s.

1978-2001 Vosne-Romanée Cros-Parantoux vertical
​2018 SOLD for CHF 1.16M by Baghera Wines

A winemaker at Vosne-Romanée, Henri Jayer operated parcels of Grands Crus Classés Richebourg and Echézeaux. He advocated a vinification that is as natural as possible with a graded selection of fruit, a mechanical destemming before crushing and a maceration phase before fermentation, and without filtering.

Jayer also had ambitions in a tiny vineyard that he had assembled in pinot noir at Cros-Parantoux. His fellows did not want it because the rocky soil was not conducive to a good yield. Its elevation higher than Richebourg was however ideal. Jayer understood that he could make the best wine in the world on his 1.01 hectare field.

1978 is a very favorable year for the Côtes-de-Nuits, with little sun in summer and a perfect autumn. Jayer took the opportunity to add to his trade the Cros-Parantoux, grading 13.5%.

The Henri Jayer brand is replaced in 2002 by Domaine Emmanuel Rouget operated by his nephew. On February 10, 2012 the sale of his private cellar at Christie's fetched HK $ 66M overall from a lower estimate of HK $ 20M. Provenance is essential in wine sales because it guarantees the quality of the storage conditions which are highly important for old Bourgognes.

On June 17, 2018, Baghera Wines auctions the last bottles from the private reserve of Domaine Henri Jayer.

The lot 160 was sold for CHF 1.16M from a lower estimate of CHF 280K. It is a vertical of 15 magnums of Vosne-Romanée Cros-Parantoux made of the millésimes 1978, 1980, 1982, 1985 to 1990, 1992, 1995, 1997, 1999 to 2001.

1992-2010 Romanée-Conti vertical
2014 SOLD for HK$ 12.6M by Sotheby's

A specific vintage of Romanée-Conti reveals its qualities after about twenty years. When I started this column, 1990 was the star and the most promising later years were 2001, 2004 and 2005.

The surprise came in 2011 when wine lovers found that at the completion of a slower evolution 1988 could reach a quality worthy of being compared to 1990. 

On October 4, 2014, Sotheby's sold for HK $ 12.6M a great vertical of 6 bottles each from 19 consecutive younger vintages, from 1992 to 2010, totaling 114 bottles.

​1999 Vosne-Romanée Cros-Parantoux
​2021 SOLD for CHF 560K by Baghera Wines

A lot of twelve bottles of 1999 Vosne-Romanée Cros-Parantoux from the Domaine Henri Jayer was sold for CHF 560K from a lower estimate of CHF 180K by Baghera Wines on June 20, 2021, lot 135. This lot came from the collection of Henri Jayer's elder daughter Lydie.

A lot of six magnums of 1999 Vosne-Romanée Cros-Parantoux from the Domaine Henri Jayer was sold for CHF 530K by Baghera Wines on June 17, 2018, lot 135.

A lot of six magnums of 2001 of the same wine  from the Domaine Henri Jayer was sold for CHF 450K by Baghera Wines on June 20, 2021, lot 132. This lot came from the collection of Lydie Jayer.

Hospices de Beaune Pièce des Présidents

1
​2020 SOLD for € 706K by Christie's

The 160th auction sale of the Hospices de Beaune was operated by Christie's on December 13, 2020.

The Pièce des Présidents was a 228 liter piece from the Clos de la Roche Grand-Cru. Its barrel was handcrafted from a grand cru oak from the forest park of the Domaine national de Chambord.

This lot was offered for the benefit of hospital workers in France who were victims of COVID-19.
It was sold for € 660K before fees. Two donations were added for a total of € 120K, ultimately fetching € 780K for the benefit of hospital staff.

The price including premium was € 706K, lot 640.

2
2021 SOLD for € 800K by Sotheby's

The 161st auction sale of the Hospices de Beaune was operated by Sotheby's on November 21, 2021.

The Pièce des Présidents was selected from one of the most prestigious appellations in Côte-D'Or, the Corton Renardes Grand Cru 2021. It has been vinified and is maturing in a 228 liter special designed barrel in fine grain Burgundian oak from the nearby forest of Cîteaux.

This charity piece was offered to benefit the Fédération Nationale Solidarité Femmes to fight against violence against women, and the Curie Institute for medical research agains breast cancer.

It fetched € 800K hammer price with no applied buyer's premium, lot 115.

3
2022 SOLD for € 810K by Sotheby's

In 2022 the Pièce des Présidents was a blend of Corton Grand Cru from three vineyards in equal parts.

This barrel was sold for € 810K by Sotheby's on November 20, 2022, lot 236.

The proceeds go to two charities selected by the Hospices Civils de Beaune : Princesse Margot against child cancer and Vision du Monde against child suffering.

2022 is a good year that had a delayed harvest after a very hot summer.

​The 163rd sale of the Hospices de Beaune was operated by Sotheby's on November 19, 2023. The Pièce de Charité was sold for € 350K, lot 222. It is made of 228 liters of  2023 Mazis-Chambertin Grand Cru. Its barrel is made from a bicentennial oak from Vibraye forest which has also been used in the rebuild after fire of Paris cathedral.

This unique wine displays an exceptionally dense purple color. The bouquet delivers a mingling of strawberry, blackberry and blueberry. The charity benefits to two associations devoted to medical research and to longevity. 

Special Report
Wine Investment Strategies

Special Report: Wine Investment Strategies in 2026
Wine investment offers a unique blend of passion and potential returns by acquiring fine and rare wines—primarily from Bordeaux, Burgundy, and select international icons—expected to appreciate through scarcity, aging potential, and rising global demand. As a tangible “pleasure asset,” it provides diversification with low correlation to traditional stock markets and serves as an inflation hedge for patient investors.
Core Strategies focus on a long-term horizon (5–15+ years):

• Blue-Chip Core: Allocate 40–60% to highly liquid names such as Bordeaux First Growths (Lafite, Latour, Margaux) from strong vintages and top Burgundy like Domaine de la Romanée-Conti (DRC). These deliver stability and easier resale.
• Diversified Growth: Spread risk with Super Tuscans (Sassicaia, Masseto), prestige Champagne, Rhône icons, or California cults. Early En Primeur purchases at release prices can enhance returns if vintages perform well.
• Hybrid Approach: Combine investment-grade cases (in original wooden cases for provenance) with a personal drinking cellar, prioritizing high acidity, firm tannins, and balance—the same factors enabling “immortal” longevity discussed earlier.

In early 2026, the market shows encouraging stabilization after the post-2022 correction. The Liv-ex 100 Index has recorded modest gains (around 3–4% in recent months), with improving liquidity, recovering transaction volumes, and attractive entry points reminiscent of 2016–2017 levels. Blue-chip Bordeaux and prestige Burgundy are available at discounts, while Italian wines (Barolo, Super Tuscans) have driven early outperformance. Success hinges on impeccable provenance, pristine condition, and rarity—the same drivers behind record auction prices like the 1945 DRC Romanée-Conti at $812,500.
Risks include illiquidity, storage costs, counterfeits, and market volatility; focus on professional cellaring and verified bottles to mitigate them.
​The Role of Auction Houses is central to executing these strategies. Houses like Sotheby’s, Christie’s, and Acker provide essential liquidity by offering a global secondary market for buying and selling. They enable access to single-cellar collections with verifiable provenance (e.g., the record-breaking Robert Drouhin or William I. Koch cellars), facilitate price discovery through competitive bidding, and attract new and younger collectors (notably from Asia and the Americas). Major auctions also set benchmarks that support portfolio valuation and exit strategies. In 2025–2026, these houses reported strong momentum in wine and spirits sales, with growing participation from under-50 buyers and emphasis on documented, mature vintages—making them indispensable partners for both entry and realization of gains.
​Overall, 2026 presents a compelling window for disciplined investors: selective buying of liquid, age-worthy wines from established estates, combined with proper storage and strategic use of auctions, can deliver both financial upside and sensory rewards over time.