Second El Bulli auction brings total to $2.7m

  • Monday 29 April 2013

The second auction of more than 8,000 bottles from El Bulli’s wine cellar has taken place in New York, bringing the total raised from the two auctions to US$2.7m.

Ferran Adria

Bulli for you: dinner with Ferran Adria, $36,750

This auction, which took place at Sotheby’s New York on Friday 26 April, raised US$913,605 for the El Bulli Foundation, chef Ferran Adrià’s experimental culinary centre. It followed the April 3 sale at Sotheby’s Hong Kong.

Among the top lots from the 139-page, 1,600-bin wine list created by Adrià’s business partner Juli Soler, were four bottles of Domaine de la Romanée Conti, Romanée Conti 2004 which went to a private Asian buyer for US$52,062 — well above the estimated range of US$32,500 to US$47,500.

Other highlights included a Domaine de la Romanée Conti La Tâche vertical (US$10,412), and lots from two celebrated Ribera del Duero estates: four magnums of Vega Sicilia Unico 1991 (US$52,062) and six bottles of Pingus 1995 (US$10,412).

The Domaine de la Romanée-Conti Montrachet – the estate’s only white wine - commanded the highest price of the estimated 1,000 bottles of white Burgundy that went under the hammer, with six bottles of Montrachet from 1988 and 1990 and a magnum of 2004 fetching a combined total of US$28,787.

In addition to the contents of the renowned Michelin-starred Catalan restaurant’s cellar, which closed in July 2011, the auction included several 'lifestyle' lots, including a dinner for four with with Adrià at his brother’s restaurant Tickets in Barcelona, a collection of Laguiole knives and Adrià's chef’s jacket, signed.

The dinner, which started bidding at US$5,000, ended up the second highest-earning lot at US$36,750; the knives fetched US$6,125 and the jacket US$3,063.

The money raised from the auction will go towards the proposed 2014 re-opening of the restaurant, which will be known as the El Bulli Foundation, a not-for-profit ‘gastronomic think tank’ that will offer scholarships to chefs and front-of-house professionals and aims to create an 'encyclopedia of contemporary cuisine'.

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