Fine Wines
The Cellar of a Fine-Dining Restaurant – Part I
Thursday, February 26
Tajan is pleased to offer for sale on February 26 a selection of wines from the cellars of a Parisian fine-dining restaurant. Assembled over the years with rigor and passion, and conceived above all to accompany the table, this collection reflects a personal vision of wine, shaped by travels through the vineyards and encounters with some of the greatest winemakers—particularly in Burgundy, which represents a significant portion of the sale. The bottles offered come exclusively from impeccably managed cellars and, to this day, have never left their place of storage.
Conversation Between Tajan & the Restaurateur
Why did you choose to work with this particular restaurant’s wine cellar?
Before becoming a restaurateur, the owner was first and foremost a great wine lover and enthusiast. His selection was built over the course of numerous journeys through vineyards, both in France and abroad, and through direct encounters with winemakers. This personal approach gives the collection a strong identity, reflecting confident and well-informed choices.
How were the bottles originally selected?
These wines were selected for the restaurant’s wine list. They were primarily bottles intended to be enjoyed at maturity, chosen for their balance, expressive potential, and ability to complement fine cuisine. Most of the wines are now ready to drink, while some still retain excellent ageing potential.
Under what conditions were the wines stored?
The bottles were stored in dedicated cellars, perfectly suited to the ageing of wine. They were never moved nor exposed to temperature fluctuations. This stability—essential to the proper development of the bottles—is today one of the major strengths of this provenance. The entire collection was conceived and managed by a single individual.
What about the traceability of the bottles?
Traceability is a key aspect of this collection. The wines come almost exclusively from allocations obtained directly from the estates, without intermediaries. Each bottle is sourced directly, ensuring the authenticity and origin of the wines.
Could you introduce some of the highlight bottles from this auction?
In Champagne: Bollinger “Vieilles Vignes Française” 2012 – a cult cuvée, extremely rare, with a vinous and profound style; the 2012 vintage brings a tight, highly structured framework, built for long ageing.
In red Burgundy: Vosne-Romanée 1er Cru “Au Cros Parantoux” (Méo-Camuzet) 2022 – legendary Vosne terroir interpreted with refined precision; 2022 offers generous yet balanced substance, with beautiful length.
In white Burgundy: Arnaud Ente’s Meursault 2018 – a cult winemaker, with a precise, saline style; 2018 delivers generous material restrained by refreshing acidity.
In red Bordeaux: Château Lafite Rothschild 2016 – a Pauillac benchmark, precise, restrained, and balanced; 2016 produces a clean, fresh wine with very fine tannins and a long finish.
In white Bordeaux: Haut-Brion Blanc 2009 – a rare and iconic white, smoky, ample, and gastronomic; 2009 emphasizes opulence without losing energy.
FINE WINES
The Cellar of a Fine-Dining Restaurant – Part I
Thursday, February 26, 2pm
Tajan, 37 rue des Mathurins, 75008 Paris, France
CONTACTS
Ariane Brissart – Director
+33 1 53 30 30 26 – [email protected]
Vadim Pacoret – Specialist
+33 1 53 30 30 26 – [email protected]
Press & Communication Service
Ariane de Miramon – Director
+33 1 53 30 30 68 – [email protected]