My indispensable manservant, Aloysius, discovered six bottles of this remarkable wine in a seldom-used wing of the cellars. It seems to have been a gift from the Duc of Richelieu on a visit he made to a fortunate ancestor.
We served three bottles at dinner with Lord Willoughby, and found it ambrosial when paired with fried sweetbreads and oxblood. There truly is nothing quite like mature Pauillac. It seemed to grow and to evolve in the decanter, feral at first but then gaining refinement.
Willoughby was of the opinion that this was the finest red wine he had ever tasted, though it should be noted that (due to a period in which a previous master allowed the estate to fall into ruin) his own cellars are rather lacking by gentlemanly standards. For my part, I must say that the 1784 is at least on par with this Chateau's 1865, and stands as one of the ten or twelve best clarets in my collection.
I would not venture to guess what a wine of this provenance might fetch at market, but should you find yourself with the opportunity to acquire some, I heartily recommend that you do so.
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