Winestate Magazine

Auction reports


March and April 2019 Auction Report by Anthony Caputi)

Strong resul ts in the secondary market for the first few months of 2019 have continued at MW Wines. An overwhelming majority of our vendors have been delighted at their results as final hammer prices continue to exceed estimates for great wines from great vintages. Clearance rates are steady in comparison to the same time last year, as buyers’ insatiable appetite for aged fine wines continues. We had outstanding March and April catalogues with a great spread of Australian and imported wines, and over $840,000 in sales spread over the two Auctions.

More than $424,000 worth of wine changed hands in March, with the clearance rate sitting just above 62 per cent. The quality of wine being brought in by our vendors tempted many of our buyers to dig deep into their pockets. Iconic Australian wines such as Penfolds Grange, Bin 389, Bin 707, Henschke Hill of Grace, Jasper Hill Georgia’s Paddock and Giaconda Chardonnay, amongst others, achieved significantly higher final hammer prices above their reserves. Old world gems from Bordeaux, Burgundy, Barolo – as well as some extremely rare fortifieds

Anda sedang membaca pratinjau, daftarlah untuk membaca selengkapnya.

Lainnya dari Winestate Magazine

Winestate Magazine8 mnt membacaCookbooks, Food, & Wine
108 TASTED 89 AWARDED A very high strike rate here which just shows the quality and consistency of the region. Whilst Clare is known as the yardstick for Australian rieslings don’t overlook some other great wines from the greatly underrated cabernet
Winestate Magazine1 mnt membaca
What’s It Worth?
Prices listed are exceptional auction highs and do not include buyer’s premium. IN PARTNERSHIP WITH TRANSTHERM Cellaring Your Fine Wines in Perfect Conditions
Winestate Magazine8 mnt membacaCookbooks, Food, & Wine
119 TASTED 80 AWARDED In this judging you have to decide whether you want simple uncomplicated quaffers or something a bit more interesting. Nothing wrong with either choice but to get complexity winemakers need to ferment the wine in the bottle and