Why is Gaja's wine so expensive??

[winoweenie]

After digesting lots of very relevant material I have to jump in. I've been cellaring wines in an honest-to for over 40 years. My original cellar in Denver was a conventional cellar, dug outta' the hill and lined with cement and completely passive. Had an average temp of 53 to 58 and average humidity of 45 in the summer to 65 in the winter. When I moved to Phoenix in 1983 I built my current cellar ABOVE ground with a refrigeration system that keeps the wines at 52 to 55 and 50 to 70% humidity. The whole cellar is wrapped in 2" of solid insulation and 19&1/2" fiberglass. Can guarantee that in the almost 20 years here in Phoenix I've experienced exactly 1 ( ONE ) corked bottle and in Denver I had at least one to two a month. Am absolutely certain the refrigerated system and the layout of the cellars are relative to the difference in the numbers. Great Aged Wines are one of lifes great pleasures. Strongly urge anyone who can start putting back some wine for down the road, do it! By-the-by Robo-Baby youse ignored them Californi' wines agin. They be the ones that gots me in this mess originally Ollie. WW [img]http://www.wines.com/ubb2/wink.gif[/img]