Strauss & co - 26 - 28 July 2020, Online

11 Provenance definitions Every effort is made in selecting only the very best, well-stored bottles for auction. Producer – sourced directly from the producer’s cellars Wine Cellar – stored since release in Wine Cellar’s professional cellars under optimum conditions Private client – sourced from a private client or stored at a renowned or commercial cellar. Rigorous tasting and vetting has been performed by Higgo Jacobs and the Wine Cellar team. Cataloguing information 1.  Descriptions include size, vintage, provenance, background information and tasting notes from a highly regarded source, where possible. 2.  Estimates are given for all lots and are based on recent prices achieved for comparable property, taking into account quality, condition and provenance. Estimates are exclusive of Buyer’s Premium and VAT. 3.  The reserve is a confidential figure between Strauss & Co and the seller below which a lot may not be sold. It never exceeds the lower estimate. If your bid is successful: All the lots you purchase will be invoiced to the name and address that appear on the registration form. You will receive an invoice and payment instructions shortly after the sale. Please arrange payment and indicate to Sarah Jordaan via wine@straussart.co.za or +27 82 922 2594 your delivery, collection or further cellaring requirements. How much will I pay? If you are successful, you will pay the hammer price plus the buyer’s premium of 12% for lots selling over R20 000 15% for lots selling at and below R20 000 + VAT on the buyer’s premium on each lot. Methods of payment: a) Electronic Transfer (EFT) Current Account Strauss & Co Standard Bank: Killarney Bank code: 007205 Current Account No: 001670891 Swift address: SBZA ZA JJ b) Credit cards acceptable to Strauss & Co: Mastercard, Visa and Diners Club c) Telegraphic Transfer (TT) Remitter to bear all costs Insurance Wine Cellar covers insurance of R450 per 750ml bottle whilst under Wine Cellar management and cellaring. Full insurance on transport across South Africa is included in the transport fee. Collections Collections can be made during office hours by prior arrangement at Wine Cellar, Unit 4 Prices Park, Nelson Road, Observatory, Western Cape, South Africa. Wine Cellar will charge successful bidders cellaring fees from 4 weeks after the sale. Door-to-door delivery Wine Cellar is able to assist in delivering your successful bid almost anywhere in South Africa at a fee, depending on the volume and delivery address. Wine Cellar will also assist with international delivery via The Vineyard Connection. Further cellaring Wine Cellar is able to continue cellaring your successful bid at Wine Cellar, Unit 4 Prices Park, Nelson Road, Observatory, Western Cape, South Africa. The secure underground cellars have ideal wine cellaring conditions of 13 to 14 º C with 70% humidity. Clients are required to open a cellaring account with Stefan van der Merwe at stefan@ winecellar.co.za. Cellaring rates are viewable on the website at www. winecellar.co.za. Clients are billed quarterly in arrears and wines can be viewed or withdrawn at any time via the website. For more information, please visit www.straussart.co.za/strausswine or contact Sarah Jordaan via wine@straussart.co.za or +27 82 922 2594 . Storage tips and tricks To ensure that you get the maximum enjoyment out of your purchase, it is important that these optimum cellaring conditions are continued, especially if you are considering reselling the wines in the future. Here are a few important pointers on how to store your wines correctly until you decide to open it. Temperature – Ideal range between 12 º C and 16 º C. The key is avoiding fluctuations. Darkness – Store wines in a dark space, as light ages wine prematurely. Store wine on its side – This position keeps the liquid in touch with the cork. Quiet – Keep free from vibrations and other movements that disturb the sediment. Humidity – Roughly at around 70%. This prevents the cork from shrinking. OPENING OLDER CORKS Natural corks are a great closure for ageing wines; however, it is wise to expect a cork in an aged wine (whether white, red or fortified) to be brittle and fragile. It is hard to predict exactly when a cork will lose its youthful vigor, a sensible rule is to handle all wines older than 10 years with care when uncorking for enjoyment. The old sweet wines can be especially tricky. Where we were entirely doubtful of the integrity of the corks in any of the wines on auction, we re-corked them with new corks to ensure quality. Where capsules, corks and fill heights still looked satisfactory we opted not to disturb the original packaging. If you are using a regular (screw) opener, make sure that the screw is inserted into the center of the cork, and make sure that you go deep enough, otherwise you will only pull out the top half of the cork. Pull upwards very softly and very slowly. Tools of the trade for easier opening are the prong openers, also called the ‘Ah So’ for when we expect really fragile corks. Generally, most corks are removed with regular bottle openers, as long as it’s done slowly and carefully. IMPORTANT If the cork does disintegrate and a few pieces fall into the wine, this does not mean that your wine is spoilt. Simply decant the wine with a funnel and sieve, or any clean filter process that you can muster. A corked wine is a wine that has been sealed with a defective cork and can be a perfectly healthy looking cork in a young wine. Note that a brittle cork does not mean the wine is spoilt. The only proof of a wine’s condition is its taste. Many red wines and port-style wines drop a sediment. This is a harmless deposit that actually points to positive elements of more natural winemaking and less intensive filtration by the winemaker. Prevent the sediment from being poured into your glass by standing the bottle in a vertical position for a few hours before service. Very old wines are sensitive to oxidation and should never be aerated in a decanter for as long as a younger wine. If an older red wine has been decanted for sediment, it should be served immediately thereafter. The older a bottle of wine, the more respect it demands, but your extra care will be rewarded by the contents in the bottle. BuyingWine at Strauss & Co