TN: Chave night with the Gelbs.

.sasha -- Bettane did not specify whether it was just the first year (I presume you mean prior to racking?) or all the way to bottling. I'm not sure the back end would add that much more; what are you thinking would be the difference?

You can read in Kermit Lynch's Adventures on the Wine Route about how he had his own cuvée. At some point early in the 1990s, the official line became, everyone getts the same, but on visiting the cellars at Chave, you could still see the different bins marked with different lot number, and in fact in San Francisco at one time back then, I saw bottles of the same vintage but different lot numbers on the shelf of a store.
 
yes, prior to racking, but more importantly prior to the point in time at which the regular cuvee got blended into those humongous fuder.

Based on the blending methodology as Gerard had explained it to us (while the 91 were in fuder and the 92 in barrique), a single consistent bottling seemed like a mathematical impossibility, unless they were going to sell off an obscene amount of wine.
 
originally posted by .sasha:
originally posted by Lou Kessler:
Did I hear my name mentioned?
originally posted by SFJoe:
Too bad you didn't invite the Kesslers in hope of an '83.
Click to expand...
Duck breast and mole. For that I'll bring an 83 and 85 plus 83 J Aine so we can compare.
Click to expand...

I'll do the dishes, Lou!
Click to expand...
If we can talk Joe into the above described menu we might be able to make NY for a week end right after April 15th. What the hell we will at least know the food will be good. Can you stay awake Sasha?
 
originally posted by Lou Kessler:
Duck breast & Mole
originally posted by .sasha:
originally posted by Lou Kessler:
Did I hear my name mentioned?
originally posted by SFJoe:
Too bad you didn't invite the Kesslers in hope of an '83.
Click to expand...
Duck breast and mole. For that I'll bring an 83 and 85 plus 83 J Aine so we can compare.
Click to expand...

I'll do the dishes, Lou!
Click to expand...
If we can talk Joe into the above described menu we might be able to make NY for a week end right after April 15th. What the hell we will at least know the food will be good. Can you stay awake Sasha?
Click to expand...

LOL Joe plan a dinner three months in advance. That's a good one.
 
If we can talk Joe into the above described menu we might be able to make NY for a week end right after April 15th. What the hell we will at least know the food will be good. Can you stay awake Sasha?
Click to expand...

A more difficult question is whether I'll be anywhere near NYC. Come in the summer.

On staying awake, you do know that I pretend to be dozing off to avoid awkward conversation with Bradley?
 
originally posted by .sasha:
If we can talk Joe into the above described menu we might be able to make NY for a week end right after April 15th. What the hell we will at least know the food will be good. Can you stay awake Sasha?
Click to expand...

On staying awake, you do know that I pretend to be dozing off to avoid awkward conversation with Bradley?
Click to expand...

You're telling me? Perhaps if you had a tca sensitivity, it would be easier to communicate with you?

Oh, snap!
 
originally posted by Brad Kane:
You're telling me? Perhaps if you had a tca sensitivity, it would be easier to communicate with you?
Click to expand...

how can I have tca sensitivity when I am asleep?
 
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