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created a wine cellar — refrigerated and controlled — below the restaurant.
“It was about the size of two or three parking spaces,” Mr. Lynch said, adding the cellar was located in the parking garage under the building and was “like a hive of bottles,” the rows of bottles were narrow, climbing to the ceiling, stacked one upon the other in complete darkness.
Not all the wine was in this cellar. “Some of the wine was in what you would call an aging cellar,” Mr. Lynch said, the rest of the wine was in the “working cellar. The breadth — or scope — of this list is one of a kind. Of some kinds there may be 20 of others just two or three,” he said.
The wine — heavy in burgundy wine — was unboxed. “We had to box and catalogue all the wine,” Mr. Lynch said.
With the help of his wine stewards — Tom Ratcliff, Mike Fritz and Joel Battige-Lynch boxed 500 boxes of wine.
“We had to borrow the boxes from a local winery,” he said with a smile. It took three trucks to move the wine to Charlottesville.
Before each bottle was slipped into the box for transportation to the distribution office in Charlottesville, it was catalogued.
“I call it my Dewey Decimal system for wine,” Mr. Lynch said, explaining each bottle was given a four-digit number — the first two represent the region from which the wine comes, the second two the producer.
“It’s a gamble,” he said of the wine purchase. “The value will increase a little bit — no one really knows how much.”
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