Wednesday March 23 - New York City - 2001 Cali Cabs - on the BIG side - OP Updated

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J a y H a c k
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#1 Post by J a y H a c k » March 10th, 2016, 7:16 pm

Thanks to Josh Kurek for bailing me out.

Prime and Beyond
90 East 10th Street
Between Third and Fourth Avenues
6:45 pm

Rebecca can't make it - early morning Thursday commitment

I will bring

2000 Charles Heidseick Brut
2001 Pahlmeyer Proprietary Red
Dan Hammer: 2001 Seavey Vineyard Cabernet Sauvignon.
Diane Kessler: 2001 Spottswood
Josh Kurek: 2001 Verite or Harlan Maiden
Jonathan Sirot: 2001 Shafer Hillside Select
David Lazer and Caroline Levy: Mondavi Reserve, Beringer Private Reserve and a Martin Estate
Alex Nicholas
Last edited by J a y H a c k on March 19th, 2016, 4:26 pm, edited 2 times in total.
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#2 Post by Dan Hammer » March 10th, 2016, 9:22 pm

You can put me on the confirmed list. Going to bring a 2001 Seavey Vineyard Cabernet Sauvignon.
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#3 Post by Josh Kurek » March 11th, 2016, 3:41 am

Jay,

I snagged a couple Verite and a Harlan Maiden. Can bring all and we can decided which you want to open.

Thanks!

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#4 Post by Diane Kessler » March 11th, 2016, 3:48 am

I'll bring a Spottswoode

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#5 Post by Paul Jaouen » March 11th, 2016, 6:08 am

The Yin and Yang....next night my group is doing 91 and older...NOT on the BIG side.
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#6 Post by Jonathan Sirot » March 11th, 2016, 8:14 am

I will bring a 2001 Shafer Hillside select

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#7 Post by Brent C l a y t o n » March 12th, 2016, 9:20 am

I am going to have to drop out of this one. Have fun everyone!
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#8 Post by david lazer » March 15th, 2016, 6:31 pm

We are in. Mondavi Reserve, Beringer Private Reserve and a Martin Estate. Or a white if you prefer, as it looks like we may need some.

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#9 Post by david lazer » March 15th, 2016, 6:33 pm

david lazer wrote:We are in. Mondavi Reserve, Beringer Private Reserve and a Martin Estate. Or a white if you prefer, as it looks like we may need some.

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#10 Post by J a y H a c k » March 16th, 2016, 12:42 pm

Keens finally got back to me and they have NOTHING until very late and all my other favorite places are not playing ball. I am still working on it. If anyone has a nomination for a steakhouse that does not think that the improvement in the economy means they do not have to maintain their relationships with people who gave them money during the bad times, let me know. I am working on it.Somebody out there wants my money, I just have to find them. :(
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#11 Post by Paul Jaouen » March 16th, 2016, 1:05 pm

Jay, I sent you a pm. I hope it helps.
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#12 Post by Josh Kurek » March 16th, 2016, 4:15 pm

Also sent a pm so hopefully we have a few options...

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#13 Post by david lazer » March 17th, 2016, 1:17 pm

There's always Peking Duck House [shrug.gif]

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#14 Post by Dan Hammer » March 17th, 2016, 2:22 pm

I can arrange a deal with North Square. It's not a steak house, but if you're getting nervous...

Between my Annual Flyertalk wine dinners + Mike Pobega's CLONYC dinners, it's the only place in NY where I have any clout. pileon
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#15 Post by J a y H a c k » March 17th, 2016, 6:44 pm

I got two recommendations on Prime and Beyond on 10th Street. That's looking good despite the worst web site in history. Josh is contacting them to make a deal.
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#16 Post by Josh Kurek » March 17th, 2016, 7:25 pm

Spoke to Kevin tonight and we are all set. His words "I want you guys to come in and enjoy yourselves."

He is going to charge us a flat fee that is below what the per bottle normal corkage rate would have equated to.

I have the reservation booked right now for 10 people at 6:45pm next Wednesday. Let me know if I need to make any changes.

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#17 Post by Josh Kurek » March 17th, 2016, 7:28 pm

Btw, for those that haven't been, they do all their own dry aging in house and I often let them pick (or at least recommend) the steaks we should order and share based on what they think is showing the best. And, the dry aged lamb chops are fantastic, highly recommend we have them serve one per person as part of an earlier course.

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#18 Post by Dan Hammer » March 18th, 2016, 5:51 am

Josh Kurek wrote:Spoke to Kevin tonight and we are all set. His words "I want you guys to come in and enjoy yourselves."

He is going to charge us a flat fee that is below what the per bottle normal corkage rate would have equated to.
I'd like to update the NYC BYO thread. What's the regular corkage? I'd like to know how big a favor they're doing for us. What's the flat fee?
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#19 Post by alexnicholas » March 18th, 2016, 6:41 am

If you've got room I'd like to attend. I can bring a 2001 Heitz Martha
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#20 Post by Josh Kurek » March 18th, 2016, 7:26 am

normal corkage policy is $35 per bottle with a 2 bottle per party max.

Was a bit tough to hear in the car but I think he said flat fee of $200 (I told him 10 bottles or so for a party of 10) but don't shoot me if he said $300.

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#21 Post by Josh Kurek » March 18th, 2016, 7:27 am

alexnicholas wrote:If you've got room I'd like to attend. I can bring a 2001 Heitz Martha
I counted 8 on the thread joining as of last night and had a reservation for 10 so likely room. Leave it to Jay to confirm my math though.

Either way, can probably increase our size if needed with the restaurant.

Been too long since we got to share some wine!

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#22 Post by david lazer » March 18th, 2016, 8:46 am

It sounds like we have 7 people, with Alex would make 8. Rick W wants to come, and may be able to get another 1-2 people. How many do we want and do we want to cap it at a number?

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#23 Post by J a y H a c k » March 18th, 2016, 9:01 am

Josh Kurek wrote:normal corkage policy is $35 per bottle with a 2 bottle per party max.

Was a bit tough to hear in the car but I think he said flat fee of $200 (I told him 10 bottles or so for a party of 10) but don't shoot me if he said $300.
I won't shoot you, but the 2001 Pahlmeyer bottle weighs about 50 pounds and makes a great weapon.

Will be interesting to compare against the 2001 SHS. I drank those two side by side about 8 years ago and the SHS was better, but only by a tiny drop.
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#24 Post by david lazer » March 18th, 2016, 9:09 am

It really won't be a problem. We heard $200 and if it turns out to be 3, Josh can pay the extra 100 [wink.gif]

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#25 Post by alexnicholas » March 18th, 2016, 4:54 pm

Josh Kurek wrote:
alexnicholas wrote:If you've got room I'd like to attend. I can bring a 2001 Heitz Martha
I counted 8 on the thread joining as of last night and had a reservation for 10 so likely room. Leave it to Jay to confirm my math though.

Either way, can probably increase our size if needed with the restaurant.

Been too long since we got to share some wine!
True Josh. Looking forward to it. We always seem to drink well when we get together. [cheers.gif]
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#26 Post by Brent C l a y t o n » March 18th, 2016, 8:25 pm

I'm looking forward to hearing about what you think. I suggest byo stems, I don't recall them having great stemware when I was there. It was a couple of years ago.
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#27 Post by Josh Kurek » March 19th, 2016, 3:24 am

Brent C l a y t o n wrote:I'm looking forward to hearing about what you think. I suggest byo stems, I don't recall them having great stemware when I was there. It was a couple of years ago.
Stems are fine at the NYC location...all Bordeaux/cab stems but that works just fine for the theme.

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#28 Post by J a y H a c k » March 19th, 2016, 4:27 pm

I count 8 including Alex. David Lazer has a couple people who are interested. I suggest we hold it at 10 and I will PM everyone to confirm that they will attend.
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#29 Post by david lazer » March 21st, 2016, 9:23 am

Rick Weissman and Joe Moderski are in and make 10. They are bringing a Foley Claret and either a PM Les Pavots or a Caymus SS and a white starter.

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#30 Post by Jonathan Sirot » March 21st, 2016, 9:58 pm

I regret I must bow out of this event the logistics of getting home to Ct are a bit too difficult and I can't stay over in the city

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#31 Post by alexnicholas » March 22nd, 2016, 5:57 am

It looks like chicken soup and tea for me. I have the flu and won't be able to make it tomorrow, which sucks as I was looking forward to some red meat and cabs but what I have is rather nasty.
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#32 Post by Dennis Ruhl » March 22nd, 2016, 6:12 am

I'd be interested in coming if there is still space.

Only catch - I actually don't have much in the way of 2001 Cali Cab. Is there somebody coming who has an extra bottle they'd be interested in bringing on my behalf? I'd plan to pay (reasonable price) for it of course. If this is objectionable, I can try to hustle and see if I can conjure something up last minute from retail...

Thanks and sorry for the non-standard ask!

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#33 Post by Dan Hammer » March 22nd, 2016, 6:55 am

Dennis, all I have is one 2001 posted above. Sorry I can't help. Maybe the powers that be will green light a Champagne or 'other' alternative.
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#34 Post by D@v1dZ » March 22nd, 2016, 7:18 am

I am interested if there is still space. Will scrounge up something on theme.

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#35 Post by Josh Kurek » March 22nd, 2016, 8:32 am

Two drops and two new emerge (Dennis and David).

I can bring something extra...I didn't own anything that fit the bill originally so picked up a Harlan Maiden, Verite La Joie and Verite Le Desir...happy to bring any and all...

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#36 Post by D@v1dZ » March 22nd, 2016, 8:49 am

DavidZ wrote:I am interested if there is still space. Will scrounge up something on theme.
If I can make it to the offsite before tomorrow, I will bring either 2001 Grace Family Blank or 2001 Paloma Merlot. If not, I will figure something out that works.

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#37 Post by david lazer » March 22nd, 2016, 9:47 am

Dennis: I have plenty of 01 Cab. Do you want to PM me and I can bring what you are comfortable with?

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#38 Post by J a y H a c k » March 22nd, 2016, 10:01 am

Gee, do you think we might have too much wine? Nah. . .
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#39 Post by D@v1dZ » March 23rd, 2016, 7:00 am

Offsite didn't happen, so I will be bringing two bottles - 2001 Clos Saron Black Pearl (which, for the record, is about 50% cab sauv) and 2001 Thelema Cape Winemakers Guild Cabernet Sauvignon.

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#40 Post by Josh Kurek » March 23rd, 2016, 7:38 am

I love the generosity of everyone bringing so many wines. Just for expectations, since we had a flat fee quoted based on an expectation of 10 people/10 bottles if we go over there is a decent chance they add on some more corkage per bottle over the 10. I am sure there will be no issues opening them and no guarantee they will add anything on, just wanted to make sure no surprises.

Looking forward to it! I will probably arrive a bit early if anyone is in the neighborhood.

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#41 Post by D@v1dZ » March 23rd, 2016, 8:34 am

No need for me to open both of mine - just wanted to make sure we were covered if the Clos Saron had VA (which it often does).

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#42 Post by J a y H a c k » March 23rd, 2016, 8:45 am

I have the 2001 Pahlmeyer and a 2000 Charles Heidsieck Brut Millesime peacefully sitting in my office.
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#43 Post by Er€z _ L. » March 23rd, 2016, 8:46 am

I wish you all good tasting! I have other commitments through 9pm, so have a toast for me (and report back on 2001 Spottswood so I'd have a data point)
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#44 Post by david lazer » March 23rd, 2016, 12:59 pm

Well, you said BIG reds. I worked it out with Dennis and am bringing a Dunn Howell Mountain on his behalf.

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#45 Post by J a y H a c k » March 23rd, 2016, 2:05 pm

david lazer wrote:Well, you said BIG reds. I worked it out with Dennis and am bringing a Dunn Howell Mountain on his behalf.
You decanted it last Tuesday, right?
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#46 Post by Josh Kurek » March 23rd, 2016, 2:59 pm

Heading over now, be there by around 6:25 if anyone wants to pre drink :-)

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#47 Post by Diane Kessler » March 23rd, 2016, 3:46 pm

I'm about 10 min. away. Feel free to start before I get there.

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#48 Post by cjsavino » March 23rd, 2016, 4:31 pm

david lazer wrote:Well, you said BIG reds. I worked it out with Dennis and am bringing a Dunn Howell Mountain on his behalf.
Got a couple bottles of this and was going to bring one to this event, till I got re-routed or Phoenix, AZ this week.
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#49 Post by Diane Kessler » March 23rd, 2016, 5:08 pm

Well, it was in the decanter and someone accidentally smashed the decanter. Attempts to strain the broken glass are under way.

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#50 Post by Josh Kurek » March 23rd, 2016, 7:46 pm

Strained successfully and tasted but even with lengthy decant no rush to drink. Was a very solid wine and would recommend with food and plenty of air (sans broken glass of course).

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