Smith & Singer
109

18ct white gold, Argyle pink diamond and diamond ring

Estimate $90,000 – $100,000

JUMP TO LOT +



Alternate Views

Of cluster design centring a claw-set pear modified brilliant-cut Argyle natural fancy orangy pink diamond weighing 0.75 carat, framed by a line of Argyle natural fancy pink brilliant-cut diamonds flanked by a near colourless pear-shaped diamond, to shoulders decorated with near colourless brilliant-cut diamonds, the small pink diamonds, the pear-shaped diamonds and the small near colourless diamonds together stated to weigh 0.11 carat, 0.52 carat and 0.11 carat respectively, size M/53.

Accompanied by: an Argyle Pink Diamonds Gem Identification and Authenticity Document numbered 367353, dated 22 June 2016, stating that the Argyle pink diamond is PC2 in colour; a GIA report numbered 2171900797, dated 7 October 2016, stating that the 0.75 carat diamond is Natural Fancy Orangy Pink colour and SI2 clarity, laser inscribed GIA 2171900797 and Argyle 367353.

CONTACT INFORMATION +

Jewellery Specialists

Elizabeth Stannard

Specialist,
Jewels & Watches

Melbourne
T: +61 (0)3 9508 9900            
E: Elizabeth Stannard

Anna Booty

Administrator
 

Sydney
T: +61 (0)2 9302 2402            
E: Anna Booty

  

  

      

Art & Objects of Virtu Specialists

Geoffrey Smith

Geoffrey Smith

Chairman

Australian & International Art 
Melbourne  |  Sydney 
T: +61 (0)3 9508 9900 
T: +61 (0)2 9302 2402 
E: Geoffrey Smith

Gary Singer

Chief Executive Officer

Australian & International Art 
Melbourne  |  Sydney 
T: +61 (0)3 9508 9900 
T: +61 (0)2 9302 2402 
E: Gary Singer

Important Jewels & Watches

AU0871  |  10 Sep 2024  |  Sydney
6.30pm


We use our own and third party cookies to enable you to navigate around our Site, use its features and engage on social media, and to allow us to perform analytics, remember your preferences, provide services that you have requested and produce content and advertisements tailored to your interests, both on our Site as well as others. For more information, or to learn how to change your cookie or marketing preferences, please see our updated Privacy Policy & Cookie Policy.

By continuing to use our Site, you consent to our use of cookies and to the practices described in our updated Privacy Policy.

CONTINUE