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An Auction of Finest and Rarest WinesAn Auction of Finest and Rarest Wines
Session I: Friday, May 16, 2008 - 11:00am (Lots 1-540)
Session II: Saturday, May 17, 2008 - 9:00am (Lots 541-1477)

Bidding begins 4/24

Submit Bids Online

APRIL 5TH AUCTION: Results | Press Release

We will hold an exciting two-day sale on Friday, May 16th and Saturday, May 17th at Tru restaurant in Chicago. We achieved our record fourth straight (and unmatched sixth in seven) 100% sold auction in Chicago on April 5th. The auction tallied $2,950,814, soaring over the high end of the pre-sale estimate of $1,709,400-$2,551,320. On the heels of such success, Hart Davis Hart is pleased to offer an incredible two-day auction on May 16th and 17th featuring 1477 lots from a number of remarkable collections valued at $3-$4.5 million.

The session on Saturday, May 17th will feature wines from a single cellar compiled from a breathtaking and encyclopedic selection of wines from one of the most important and extensive private collections in North America. Worth an estimated $2-$3 million, this offering includes one of the largest selections of large format bottles ever to appear at auction. 

Absentee bids may be submitted online, via facsimile at 312.335.9096 or by calling HDH at 312.482.9996. Phone bidding can be arranged in advance by contacting HDH at 312.482.9996. Live online bidding is available for real-time bidding over the Internet. Visit HDH Live for more details.

Auction Highlights
AUCTION HIGHLIGHTS:
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Upcoming Events
EVENTS:
Guigal’s Single Vineyard
Côte Rôtie Dinner
Click here for more information

The live auction will take place at Chicago’s award-winning restaurant Tru. The Friday, May 16th session will begin promptly at 11:00 a.m. (CST) and the Saturday, May 17th session will commence at 9:00 a.m. (CST) sharp. Tru is located at 676 N. St. Clair Street in Chicago. Attendance is open to the public and free of charge. Reservations for lunch at Tru during the auction ($75) should be made by calling Hart Davis Hart at 312.482.9996 or by emailing Maria Elgass here.