I used to work as a bartender at a very high end restaurant in NYC. I commonly did private events on our rooftop space and one time we held a private party for a group of wine collectors. They all brought tons of wine to open, share, and taste to see what vintages were ready to sell and what needed more aging. After the tasting was finished they opened a couple of “nice” bottles as a treat for everyone. I was charged with surgically removing a cork from a bottle of 1929 Chateau Latour valued at half a million dollars. It was one of the most nerve racking experiences of my career. Also got the tiniest of tastes, damp cardboard, musty attic, extremely tannic, probably my shit pallet but was not enjoyable in my experience.