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Cellar Valuation - 10/6/2008 4:46:53 AM   
Colonel Lawrence

 

Posts: 2093
Joined: 4/24/2006
From: Arabia
Status: offline 		I hope that's not the end of the quarterly revaluing of cellars.
About a +1% increase for me in the quarter just ended.

Is this the crisis spreading?
If so I'll do a Warren Buffet - wait for a bigger drop and then buy more wine :)

L.
Post #: 1
RE: Cellar Valuation - 10/6/2008 10:05:17 AM   
Hollowine

 

Posts: 327
Joined: 7/25/2008
From: Hood River, OR
Status: online 		I just ran across some 2005 Leoville Barton and Lynch Bages at $90/btl. I am so tempted to go buy them up, but the financial news is getting worse and worse, thinking maybe some cash vs. fermented liquidity is in order right now.

I'm thinking the auction market, and therefore the CT valuation indexes are going to take a bit of a hit for a while. Then again, I'm usually totally off base, what do I know?...

(in reply to Colonel Lawrence)
Post #: 2
RE: Cellar Valuation - 10/6/2008 12:57:22 PM   
Colonel Lawrence

 

Posts: 2093
Joined: 4/24/2006
From: Arabia
Status: offline 		I was similarly stunned when I looked at the DOW - below 10,000 and heading, who knows where.

Now there's an advantage for wine - it goes down in value slower (well at least not in half an hour!).

L.

(in reply to Hollowine)
Post #: 3
RE: Cellar Valuation - 10/6/2008 1:22:00 PM   
Serge Birbrair

 

Posts: 1525
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline 		I enjoy the best of both worlds...bottle of wine for lunch and then buying stocks in the afternoon.
Tmorrow I'll add heroin for the better results and mood swing
:)

_____________________________

Do you really think you understand terroir!? -

(in reply to Colonel Lawrence)
Post #: 4
RE: Cellar Valuation - 10/6/2008 7:31:48 PM   
rbazinet

 

Posts: 188
Joined: 4/13/2008
From: Toronto, Ontario
Status: offline 		Might be the end of the world … for some.  NY Times Sat Oct 4th, front page business section article mentions that $1000 bottle of wine demand is softening, sparkling wine is replacing champagne and a revenue from Sotheby’s wine auction dipped 10%.  A nice picture of a 98 Petrus and 2005 Ausone on the inner leaf.  I am not sure if people feel bad about this.  Although the article clearly suggests this is a marker of bigger things … it has an odd hint that the reader should be sympathetic.

(in reply to Colonel Lawrence)
Post #: 5
RE: Cellar Valuation - 10/6/2008 7:49:56 PM   
Chipomarc

 

Posts: 17
Joined: 9/23/2008
From: Fraser Valley, B.C. Canada
Status: offline 		All we need right now is another mid '90s Chateau Giscours type
scandal.

A quote from the June 10 1998 New York Times:

"As always happens at or near the peak of the Bordeaux price cycle, the chateau owners and Bordeaux exporters are being accused of avarice and greed. And since such astronomical price levels have little to do with the intrinsic quality of the wine and everything to do with demand, any bad news might bring down the whole shaky edifice."

source
http://query.nytimes.com/gst/fullpage.html?res=9807E2D7153AF933A25755C0A96E958260

(in reply to rbazinet)
Post #: 6
RE: Cellar Valuation - 10/6/2008 7:56:48 PM   
rbazinet

 

Posts: 188
Joined: 4/13/2008
From: Toronto, Ontario
Status: offline 		Chipomarc,
Adding milk to the wine ... "to stretch the wine and to improve its bouquet and taste". 
Anybody care to share on how that works?

(in reply to Chipomarc)
Post #: 7
RE: Cellar Valuation - 10/6/2008 8:02:49 PM   
Chipomarc

 

Posts: 17
Joined: 9/23/2008
From: Fraser Valley, B.C. Canada
Status: offline 		Yea, you might want to pass on that one.

Just tried some 1% partly skimmed milk in my glass of
06 Fortant Cabernet Sauvignon Vin de Pays d'Oc.

(in reply to rbazinet)
Post #: 8
RE: Cellar Valuation - 10/6/2008 8:13:32 PM   
rbazinet

 

Posts: 188
Joined: 4/13/2008
From: Toronto, Ontario
Status: offline 		I doubt they used 1% ... try it again with something thicker and get back to me.

(in reply to Chipomarc)
Post #: 9
RE: Cellar Valuation - 10/6/2008 9:14:17 PM   
Chipomarc

 

Posts: 17
Joined: 9/23/2008
From: Fraser Valley, B.C. Canada
Status: offline 		Ok, found out what we're doing wrong.

You can't use New World milk.

Good place to start is the Poitou Charentes region in central western France.

Best departments are Charente, Charente-Maritime and
if you can afford Grands Crus milk then Prim-Holstein
from Deux-Sevres.

Results of the interregional show of Clermont Ferrand

Best Udder: Opaline
1. TOPALINE (Derry X Kemview) - Gaec Roffat (42) TOPALINE (Derry Kemview X) - Gaec Roffat (42)
2. BESSEYRE RUSSIE (Stoneham X Southwind) - Dumas Pierre Naiss: Gaec De La Besseyre (43) BESSEYRE RUSSIA (Stoneham X Southwind) - Pierre Dumas Birth: Gaec De La Besseyre (43)
3. VAILLANTE (Leduc ) - Earl Des Franc-Faure (63) Vaillant (Leduc) -
Championn : TOPALINE Champion: TOPALINE
Reserve Champion : BESSEYRE RUSSIE Reserve Champion: BESSEYRE RUSSIA
Grand Champion : OPALINE Grand Champion: Opaline
Cow family group : GAEC BESSON BASSIGNAC (15) Cow family group: GAEC BESSON Bassignac (15)
Breeder's group : GAEC DEJOIN-PONCET-GAYET (69) Breeder's group: GAEC DEJOIN-Poncet-Gayet (69)
Meilleure laitière : OPALINE Best Dairy: Opaline

I will be adding Premier Cru Gaec Besson Bassignac to my Cellar tracker with tasting notes.




 

(in reply to rbazinet)
Post #: 10
RE: Cellar Valuation - 10/6/2008 9:40:19 PM   
Hollowine

 

Posts: 327
Joined: 7/25/2008
From: Hood River, OR
Status: online 		Two thoughts here...

1. Chipomarc, this is udder nonsense

2. For those that haven't noticed, Serge is back to life and I'm sure at the moment he is searching Google images (or creating his own) to find a pic of milk being added to a glass of wine...and with him, there are no guarantees that the picture will involve a cow...

(in reply to Chipomarc)
Post #: 11
RE: Cellar Valuation - 10/7/2008 12:59:06 AM   
pbm

 

Posts: 348
Joined: 3/5/2008
From: New Hope, Pennsylvania
Status: offline
quote:

ORIGINAL: Hollowine

...and with him, there are no guarantees that the picture will involve a cow...


...or milk.

_____________________________

PBM
"Never Sell Principle Short"
Dave O'Neal

(in reply to Hollowine)
Post #: 12
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