RELEASE: CHRISTIE’S PRESENTS FINE & RARE WINES FROM DR KU’S APOTHECARY COLLECTION IN AUGUST
CHRISTIE’S PRESENTS FINE & RARE WINES FROM
DR KU’S APOTHECARY COLLECTION IN AUGUST
│ Dr Ku’s Apothecary Collection, 11 am, August 31, Sale 3250│
│ Venue: 22nd Floor, Alexandra House, 18 Chater Road, Central, Hong Kong │
Hong Kong – This summer, embark on a vinous journey with Christie’s one-day auction of wines from Dr Ku’s Apothecary Collection. Taking place on August 31 with a primary focus on Bordeaux, Burgundy, Rhône and Champagne, the sale offers over 720 lots and is estimated to realize in excess of HK$21 million.
A fine wine enthusiast and experienced collector, Dr Gordon Ku’s love for wine began over 40 years ago. As a physician, he wishes to share his passion for wines and food, besides his long career in medicine, particularly in the field of kidney problems.
“The best moment of my day is my first sip of champagne after a long day’s work. Wine provokes emotions which mirror life – the anticipation when uncorking a good wine; the joy of sharing; the hope and expectation that the next vintage is a better one, and likewise tomorrow to be a better day,” Ku says about his collection, “‘The ‘Apothecary’ was stocked over a period of 40 years. Faced with the inability to achieve immortality, a desire to share my passion with others, and a need to create space for tomorrow’s wines, it is finally time for me to part with a portion of my ‘Apothecary’. As such, I see this sale as a celebration of life, good food and wine, and sharing.”
To complement the theme of food and wine pairings, “Dr Ku’s Apothecary” catalogue is presented in a format of wine list menus which provides easy reference. We also continue with Christie’s “Perfect Pairing” food and wine notes, which were warmly welcomed by our collectors and connoisseurs since its debut in the May 2013 sale. Christie’s pushes this “Perfect Pairing” concept forward and digs into the traditional Asian cooking philosophy, pairing fine wines with the home cooking recipes of ancient scholars. All food mentioned in the wine catalogue is derived from Suiyuan Shidan, a cookery book written by Chinese poet Yuan Mei (1716 – 1797) in the Qing dynasty, epitomizing the art and craft of ancient home cooking in the Jiangnan area during that era.
As a real treasure trove of wines, with something for all wine connoisseurs and collectors, the auction features wines from some of the most prestigious wine producing regions and countries, such as France, Australia, Spain, Italy, California of the United States, and more, as well as the finest wine producers, ranging from Château Lafleur Vintage 2000 & 2001 (Lot 398, Estimate per lot: HK$26,000 – 35,000) and Krug Vintage 1998 (Lot 47, Estimate per lot: HK$24,000 – 32,000), to Mixed Vintages of Château Calon-Ségur (Lot 209, Estimate per lot: HK$11,000 – 15,000), Chablis Grand Cru Les Clos Vintage 2006 Dauvissat (Lot 76, Estimate per lot: HK$11,000 – 15,000) and Côte de Nuits Grand Crus Romanée-Conti, Richebourg & Romanée-St-Vivant Vintage 2007 Domaine de la Romanée-Conti (Lot 557, Estimate per lot: HK$120,000 – 160,000; Lot 553, Estimate per lot: HK$60,000 – 85,000; and Lot 565, Estimate per lot: HK$30,000 – 42,000).
Simon Tam, Head of Wine for Christie’s China, says, “Christie’s is extremely pleased to present a portion of Dr Ku’s vast cellar. The sale represents vinous pleasure from the world's finest vineyards. Many of the maturing wines on offer in this sale are approaching their delicious drinking windows and some will further evolve over short to medium-term cellaring. This is a collection for enjoyment.”
| Sale highlights | |
| Lot 47 Krug – Vintage 1998 Champagne, Krug Champagne from the outstanding 1998 vintage from Krug, indisputably one of the leading Champagne Houses
24 bottles Estimate per lot: HK$24,000 – 32,000 |
| Lot 76 Chablis Grand Cru Les Clos – Vintage 2006 Chablis, Dauvissat Grand Cru Chablis from Vincent Dauvissat
12 bottles Estimate per lot: HK$11,000 – 15,000 |
| Lot 209 Château Calon-Ségur – Mixed Vintages Saint-Estèphe, 3me Cru Classé. Château Calon-Ségur 1989, 2002 & 2003
20 bottles and 10 half-bottles Estimate per lot: HK$11,000 – 15,000 |
| Lot 398 Château Lafleur – Vintage 2000 & 2001 Pomerol Pomerol including from the Outstanding 2000 Vintage
5 bottles Estimate per lot: HK$26,000 – 35,000 |
| Lot 557, 553 and 565 Romanée-Conti Grand Cru, Richebourg & Romanée-St-Vivant – Vintage 2007 Côte de Nuits, Domaine de la Romanée-Conti 2007 Vintage Grand Cru Red Burgundy from DRC
Lot 557: 2 bottles Estimate per lot: HK$120,000 – 160,000 Lot 553: 12 bottles Estimate per lot: HK$60,000 – 85,000 Lot 565: 6 bottles Estimate per lot: HK$30,000 – 42,000 |
| “Perfect Pairing” highlights – Written by Austin Zhang, Wine Specialist of Christie’s China, in August 2013 | |
| Lot 187 Grange – Mixed Vintages Australia, Penfolds 1993, 1995 & 1996 Vintages from Australia’s world famous Grange
2 magnums and three bottles Estimate per lot: HK$15,000 – 20,000 |
Penfolds Grange with Stewed Pork in Brown Sauce – Grange is the flagship wine of Penfolds, and also an icon of cult wine from the New World. It’s a blend of grapes from different vineyards depending on the vintage, and the winemaker is the magician who manages to keep the consistency of style. Shiraz provides the backbone and opulent fruity notes, while the oakiness adds extra layers. Stewed pork in brown sauce is a great match for Grange. Soaked in sweet soy sauce, the pork is then slowly cooked in salt and Chinese baijiu until the color turns amber. It takes time to create both a bottle of Grange and this pork dish; but it definitely worth the wait! | |
| Lot 588 Cros Parantoux – Vintage 2001 Côte de Nuits, Henri Jayer Outstanding red Burgundy from the legendary Henri Jayer
10 bottles Estimate per lot: HK$260,000 – 380,000 |
Henri Jayer Cros Parantoux with Vegetarian Goose – Vegetarian Goose is actually made of sheets of bean curd skin wrapped around mashed yam, and it derives the name because it resembles the shape of roast goose. It need to be slightly fried to a golden color before serving. The flavour is simple and pure, perfectly matching the purity and velvety texture and tannin of Cros Parantoux, one of the most famous 1er Cru in Burgundy. The legendary Henri Jayer revived Cros Parantoux and was responsible for making this one of the most sought-after wines in the world. This Pinot Noir and vegetarian goose both exhibit elegance, and the vibrant acidity and refreshing red fruit notes combines well with the fried bean curd skin. | |
Lot 697 Châteauneuf-du-Pape, Cuvée da Capo – Vintage 2003 Châteauneuf-du-Pape, Domaine Pegau Finest & Rarest wine from the Southern Rhône
12 bottles Estimate per lot: HK$40,000 – 60,000 | |
Domaine de Pegau Cuvée da Capo with Pine Mushroom – Pine mushroom is quite simple but the flavor is long-lasting. Boiled in water with soy sauce, and then blended with sesame oil, the pine mushroom is a perfect choice as an appetizer. And the rich and wonderful Cuvée de Capo from Pegau is complementary with the mushroom. Using the traditional wine making technique of Châteauneuf du Pape and a blend of up to 13 different grapes, Cuvée de Capo is only made in the finest vintages. Old vine Grenache enriches the wine with red fruit and also spicy notes, adding more complexity and flavors to the pine mushroom. Wonderful! | |
Lot 718 Pingus – Vertical Vintages Ribera del Duero, Dominio de Pingus 1998, 2001, 2003, 2004 & 2005
17 bottles Estimate per lot: HK$60,000 – 90,000 | |
Pingus with Sliced Sea Cucumber – Pingus from Ribera del Duero is the epitome of garage wines: tiny production, high critic scores and prices to match. Pingus is deep in color, and rich in aromas, just like a fruit bomb. This time we recommend another end of the flavor spectrum and pair Pingus with sliced sea cucumber. Sea cucumber is actually flavorless, but it has been one of the most welcomed dishes served in banquets in China for years. Crisp and fresh with mustard oil and chicken stock, ideal for summer entertainment. It balances the floral and fruity notes from Pingus, and the firm texture gives this dish an extra dimension. | |