UAD Quality Rating and Historic Home

[Jon Steinberg]

Forgive me if this has been addressed.

I'm appraising a 322 year old home. With the exception of the kitchen and baths, the property has been restored with amazing period details. The kitchen and baths are probably 40 years old, bland and dated. The antique portion of the house doesn't really fall into the Q3+ area as the vast majority of the workmanship is exceptional for its period and couldn't really be reproduced under those ratings. The kitchen and baths are another issue. Sorry FNMA, but the limited pegs simply don't always fit the holes.

Any thoughts/advice?

 

[Deleted member 128537]

I would say Q3. The historic nature of the home and restoration is pretty expensive to do and requires expensive workmanship with materials that definitely cannot be bought at the local lumber yard. Probably Q2 workmanship. But if the quality of the kitchen and baths are Q4 or even Q5.... If we could put Q3.5 I would probably go with that. But it's tough on historic homes. I have the same problem on older log homes in my area. You can't build them like that anymore.

 

[J Grant]

Imo, Q3, the kitchen and baths are the major functional components of a home and their inferior quality pulls the whole down. You can credit the detailed workmanship under design and appeal and explain in narrative.

 

[residentialguy]

Is the the quality contributing to the value??? or the high cost to put it in good condition? Sounds like your cost to return/maintain condition is the contributing factor. No one but you has seen the place, so it's your call. Just keep what I asked in the forefront and you'll be fine.

 

[CANative]

I typically give historic homes high quality ratings even if some of the features are dated.

 

[residentialguy]

What does age have to do with quality?

 

[CANative]

Typically homes built in the last century (19th) that are still here are the result of high quality materials and craftsmanship.

 

[Peter LeQuire]

Typically homes built in the last century (19th) that are still here are the result of high quality materials and craftsmanship.

...and most of the ones that have survived have significant period details and levels of workmanship that aren't capable of being reproduced.

 

[Peter LeQuire]

What does age have to do with quality?

A lot - the younger the scotch, the lower its quality.

Tom T. Hall had it right -

 

[residentialguy]

A lot - the younger the scotch, the lower its quality.

Tom T. Hall had it right -