Single owner private wine collection
Timed Online Auction, 3 - 11 April 2023
Single owner private wine collection
About the SessionThe wines have been sourced from a private collector, whose wines have been stored in an immaculate custom-built cellar. The collection showcases the best of the wine-making world and offers a range of options to suit any palate.
Incl. Buyer's Premium & VAT
About this Item
The most famous of southern Rhône wine regions, Châteauneuf-du-Pape, and the estate of Domaine du Vieux Télégraphe are inexorably linked. The Brunier family has a deep connection to the famed plateau of La Crau, going back over one hundred years. For many, La Crau is of grand cru status and Vieux Télégraphe honours this hallowed ground by consistently encapsulating the terroir in its wines, which are classic in style and demonstrate wonderful concentration, rusticity and tremendous ageing potential. From their first vintage in 1900 by founder Hippolyte Brunier, their wines have evolved over time, gaining in balance and refinement. The estate has also grown in that time, now with 65 hectares of vineyard under the ownership and care of Hippolyte’s great-grandsons, Daniel and Frédéric. Named after an old radio signal tower, their name translates to “old telegraph.”
This lot consists of the following wines:
Vieux Télégraphe Châteauneuf-du-Pape 2007 (2 x 750ml)
Vieux Télégraphe Châteauneuf-du-Pape 2010 (2 x 750ml)
Vieux Télégraphe Châteauneuf-du-Pape 2011 (1 x 750ml)
Provenance
Private Client
Critics Ratings
2007: The 2007 Vieux Télégraphe may be the greatest wine made at this property since the 2005 and 1998. Dense ruby/purple-tinged with an exquisite nose of salty sea breezes, licorice, ground pepper, jammy black cherries, black currants, figs, and plums, this is a full-bodied, rich, Provençal-styled offering with lots of sweet, ripe tannin. It is surprisingly accessible for a Vieux Telegraphe (this wine normally shuts down several years after bottling), but it should have great longevity (25+ years) given its power, full-bodied mouthfeel, and enormous length and richness. This is a brilliant effort from brothers Frederic and Daniel Brunier.’ - Robert Parker, Wine Advocate, 96+/100 (Oct 2009)
‘Packed, in a brawny, muscular style atypical for this lush vintage, with a gravelly undertow to the currant paste, braised fig and dark licorice notes. Picks up even more steam on the finish, with grilled mesquite, mineral and garrigue notes and a long, hot stone–filled finish. Best from 2010 through 2030.’ - James Molesworth, Wine Spectator, 95/100 (Dec 2009)
2010: 'Performing considerably better than it did prior to bottling, the 2010 Vieux Telegraphe Chateauneuf du Pape is one of the all-time great Vieux Telegraphes I have tasted in the last 3+ decades. I believe it is even superior to the 2007, which I had several weeks ago. The 2010 boasts a dense purple color along with a sumptuous bouquet of spring flowers, boysenberries, black cherries, black currants, nori (the sushi seaweed wrapper), black olives, licorice and pepper. This full-bodied, meaty, thick, juicy effort possesses a boatload of tannin, but it also has incredible concentration. More massive than I remember from last year, it has put on considerable weight and intensity. Forget it for 3-4 years, and drink it over the following 25-30 years. Kudos to Daniel and Frederic Brunier!' - Robert Parker Jr, Wine Advocate, 97/100 (Oct 2012)
2011: ‘Tightly coiled for now, with pepper, garrigue and briar notes wrapped around a core of steeped cherry, damson plum and blackberry fruit. Cedar and sandalwood accents line the finish, revealing a hint of blood orange. This needs some cellaring to unwind fully. Best from 2016 through 2026.’ - James Molesworth, Wine Spectator, 93/100 (Feb 2014)
‘15% Mourvèdre, 15% Syrah, 5% Cinsault/Clairette/Counoise plus Grenache Noir. Muddy colour. Light to mid ruby. Round, jewelly sweet. Very forward! Very different from the norm – much more transparent and fresh. A bit wild and woolly with rose-petal jam flavours. Plus a bit of fine tannin on the end. Throat warming.’ - Jancis Robinson MW, JancisRobinson.com, 17/20 (Nov 2012)
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