1966 Grand Vin de Chateau Latour

[newsguy]

ideally, you want 55 degrees. warmer is bad, cooler is good because it would slow the aging process. but won't you won't be able to measure the variance that comes with the season. i don't know where the house is located (the climate) or how far undeground the basement is, but it's quite possible that if it's 58 degrees there in mid-december it could be in the mid-upper 60s in the summer. and that temperature swing can really wreak havoc on a wine and age it prematurely.

also, you mention that this bottle seems to have been in this basement for 20-25 years. but the wine was released 35 years ago. that potentially leaves 10-15 years of unknown provenence (storage conditions).

as for the price of wine, magnums (double bottles) of it are being offered from a very reputable NYC auction house for $900 per. seems to me that 67wines.com is asking two to three times the going rate.

[This message has been edited by newsguy (edited 12-13-2005).]