Are these wines beyond their prime?

[socabch]

My hubby knows someone that was given 4 bottles of wine and he needs to know if they are worth keeping. 1) 1977 Kalin Cellars Pinot Noir 2) 1970 Chateau Kirwan Grand Cru Classe Margaux 3) 1973 Pavillac Chateau Clerc Milon Philippe De Rothschild Red Bordeux & 4) 1967 Beaujulais Region of Bolly(sp) Red Beaujulais. Thank you in advance for any help.

[Kcwhippet]

Your husband's friend was probably given the wines because they died years ago. The only way to be sure, though, is to open them up and try them. Sometimes miracles happen, but not often.

[winoweenie]

Hi socabch and welcome to the board. The only one with ANY chance is the 70 Kirwin. The rest are in that ole' vinegar barrell in the sky. Good luck. WW

[socabch]

Thanks to both of you. That's what I thought. I was told once the only way an old bottle of wine is worth anything is if it has historical value.

[winecollector]

Sorry if I'm a little late to this game... but it's a fallacy to believe the only way an older wine is of any value is if it has a historical value. Yes, it's quite likey that the wines you have mentioned are beyond peak, but that's not my point. My point is that some older wines are able to improve with age and become quite a delightful experience to drink... having nothing to do with historical value. If your wines had optimum storage during their lifetime, it's quite possible that at least one could still be drinkable and even somewhat enjoyable from my personal experience, though the general idea of collecting older wines is to be able to enjoy them when they are at their peak. I'm sure there is not one regular memeber on this board who would not jump at the opportunity to drink a bordeaux from the 29', 45', or 61' vintages regardless of who the producer was. I guess it all depends on what your definition of "historic" is. But I've been very suprised how some wines have held up over time even from not so great vintages as I have mentioned.

Re-sale value for your wines? None... sorry. But drinking pleasure? Not totally out of the question for all of them, and again only if stored properly. I do agree with prior posts the Beaujulais is done *gone* regardless of storage conditions. But I can't say for sure on the other two. Best thing I could suggest... is make yourself a beef roast for dinner, pop one or both of the Bordeaux's open... and hope for the best. The worst that can happen is that you end up dumping them down the drain. Go for it!