Bottle is in good shape and color commensurate with other 1967s I have seen in 750. It is a tremendous wine but I’d want provenance record for that kind of coin. You may be able to wrangle a bottle ex-chateau for that price.
Funny, the necociant label says 730ml…I think for this price you’ll be able to source a 750ml 
This is a photo I took (July 2006) of one of two bottles '67 Yquem before we drank them after dinner. It came directly from Yquem and was kept in the cellar of Ch. Siran (where the dinner was held).
I have has the 67 multiple times from a very generous friend. The color looks consistent with our tastings and it is an amazing wine and experience. Multiple notes from me in CT. I liken it to liquid gold.
These pictures of the 67 are making me very jealous…
It is a very indulgent Yquem, to be sure. There was a lot to go around during said dinner, and, delicious as it was, I couldn’t have more than 2 glasses of it as it was quite overwhelming on the palate.
Best,
N
Concerning the second bottle, it is a Bordeaux merchant intending to export the wine.
The fact to have his own label is not shocking.
I had had many experiences with very low levels even if not so low.
And I have had very nice surprises coming in two steps :
- 1st step : it stinks so much that you think that the wine dead.
- 2nd step : after 4 or 5 hours, you have the big surprise of a really exciting wine, even if not perfect as normal wine would be.
here is a Yquem 1874
here is my comment in French :
Mes avertissements de début de repas sur la mort certaine de l’Yquem 1874 sont renouvelés, aussi, quand on me sert le Château d’Yquem 1874, chacun attend le verdict. Je n’en crois ni mon nez ni mon palais, car le vin n’a plus le moindre défaut dans son final. C’est à peine croyable. Un des convives qui en est à son deuxième dîner me soupçonne de cultiver un effet de style, car chez Patrick Pignol, La Tâche 1982 avait été annoncée morte et avait aussi montré un spectaculaire retour à la vie. Heureusement, le nouvel ami qui avait assisté à l’ouverture a confirmé que l’Yquem tout à l’heure était vraiment mort. Le vin que nous buvons a un vrai nez d’Yquem. Il n’est pas flamboyant, mais il est précis. Et en bouche, c’est un bel Yquem, onctueux, dont le fruit est en partie masqué par des traces de caramel. Le dessert est très adapté à ce vin.
I had declared the wine dead to my guests and it was a divine surprise.
so, as such a bottle has nearly no value, open it and enjoy it after waiting a sufficient time until air throws away bad molecules.
Jens , why would you avoid a recorked Yquem ? ( when done properly , at the chateau for example ? ) .
Herwig,
first adn foremost this is based on my personal experiences. Since more than 25 years I collect and drink old Yquems, I’ve organized dozens of tastings and attended even more…many of them with a focus to taste recorked vs original bottles side-by-side. In these 24 years I have never came across a single recorked bottle which was at least equal in quality to an original bottle. While the difference is always clear and definite in great, rich and powerful vintages like 21, 29 and 37 tasted side-by-side, the difference is tremendous in great vintages with a more “feminine” style like 1900, 28, 48, 55.
You may also check the book written about the big Rodenstock tasting where a good number of Yquems were tasted side-by-side (recorked vs original)…same story here…not a single recorked bottle was able to hold up against the original bottle.
Beside this, Chateau d’Yquem is not offering a recorking service anymore…this was of of the first things Pierre Lurton changed when he took over from Lur Saluces. And if you wold have seen how the recorking has been done 15 years ago you’ll never ever consider buying a recorked bottle.
There are complex and costly ways to do a proper recorking but not a single Chateau/Winery is doing it this way, not even Palmer or Grange who actively offering this service to collectors.
Interesting . I do not understand it ( why would a wine taste much different if topped up with a wine from the same vintage and from the same cellar ) but I believe you .
I’m having the 55 Friday . Level is ok , should be fine .
Herwig, I had a 55 Yquem a couple of months ago and it was excellent. Mature but with decades of life left.