It’s a brutal list, but given those parameters I’d consider:
1996 Pernot BBM (overpriced, but fantastic and premox risk is on the restaurant)
1999 Jadot Chevalier-Montrachet (though from CT it looks like you’ve had it a couple of times, so maybe not)
1995 or 2001 Chave
1989 La Chapelle (a bottle in December was stunning)
1986 Gruaud-Larose (one of my favorite Bordeaux and, while overpriced, the best, and one of the only, Bordeaux on the list that falls within your budget)
BTW, I swear I hadn’t seen Alfert’s list when I compiled mine. I thought about the 1990 LB, but the Gruaud is better and I didn’t see any notes from Matt on it in CT.
Pretty decent pricing on recent Rousseau e.g. '10 Lavaux for $360 and '08 Mazis for $380, '05 Rouget Echezeaux $560, not sure how they’re drinking now though.
Edit - my '95 Chaves have always had a hard edge and wondered if they’d ever open up, but I see folks on cellartracker having luck with them lately.
Cru is always such a crap shoot–food can be great, but also not so much. List has nice bottles, but not nice prices.
Might be tempted by the Pommard Les Vignots Leroy 1976 or the 01 Leroy Volnay Santenot. Not that I drink much Leroy other than the Bourgognes but this would be an opportunity.Both are well below “WS Pro,” as they say over on CC, fwiw.
Would it be pedantic to enquire as to what one might be eating with this? I suspect my answer might differ between, say, Turbot or Roast Lamb.
One way or subdivide a wine list is with a certain dish in mind. Otherwise it can be a long read.
Or is the game to pick a wine, and food TBA?