Incoming- Charles Shaw Fall offering

[David_K_o_l_i_n]

@Todd F r e n c h

Amazing news!!!

Most remember the absolutely earth-shattering Telluride Wine Berserkers Ski, Wine, and Dine Festival, featuring none other than Olivier Krug. How could we follow that?

2013 Wine Berserkers Ski, Wine, and Dine, headlined by none other than one Charles freakin’ SHAW! Fred Franzia will co-moderate with me, sitting at the front table, and we’ll have 6 of the finest pours imaginable. Of course, as with last time, the wines will be carefully inspected, opened in the back room so the principals can inspect them and approve them, and we will receive our pours by Charles Shaw officially merchandised aprons. The afterparty at the cabin will be one for the ages, folks. Think about the most amazing event imaginable, and multiply it by 2.

We are so there

[dteng]

I’m all in as I didn’t want to end up in the “biggest mistake not buying” thread.
Plus it’s almost cold and flu season, and needed to stock up on some cough syrup.
But first, an open letter… [gheyfight.gif]

[gene_keenan]

@Jay Miller

@gene keenan

Anyone up for an offline? I have some rare CS Cabs to contribute. They are aging beautifully and are hitting their prime after 3 days of bottle age.

You can sign up on the Barbetta Berserkerfest thread. Be sure to specify whether you want to sit at the Merlot table or the Cabernet table.

Thanks for the heads up but will be out of the country.

[Corey_N]

Had a disappointing experience over the weekend.

I opened up a bottle of the CS Merlot this weekend in celebration of the upcoming release. The bottle I had last Wednesday was hitting on all cylinders – just singing like a canary. But the bottle I opened Saturday night (from a Mag no less) seemed shutdown. It’s been properly stored since release (two Mondays ago) and it was carefully Adouzed it for about 12 hours. I can only conclude that the wine has entered a dumb phase.

Recommend that you hold remaining bottles for at least a week.

[Paul_Romero]

@Terence T-Bone Livingston

@Paul Romero

I’m passing this year to go all in on my Almaden Hearty Mountain Burgundy allocation - It’s more Burgundian.

Hey, that stuff was good back in the day! 3L handles of Hearty Burg (Almaden, Monterey Penninsula) was the staple at our house in the early 70’s! And I was never sick in the morning!

I think I have the only functioning commercial vineyard left in the Almaden Valley. Picked it yesterday.

[Dusty_Gillson]

Wow, this got really involved quickly. . . . I love the comment about February being the best vintage.

[J_Fontamillas]

I hear Kurniawan is peddling a few cases of these at Spectrum

[Jay_Miller]

I’m hoping someone on this thread can help me with a problem. I recently heard that some of the Charles Shaw Cabernets use Mega Purple while others use Mega Red.

Can anyone verify whether this is true and if so tell me how to identify which is which from the codes on the label? I’m a huge fan of Red, not so much of Purple. Brad?

[Corey_N]

@Dusty Gillson

Wow, this got really involved quickly. . . . I love the comment about February being the best vintage.

Only if you like the new oak chip regime.

Give me pre-December 2011 any day.

[David_K_o_l_i_n]

@Corey N.

@Dusty Gillson

Wow, this got really involved quickly. . . . I love the comment about February being the best vintage.

Only if you like the new oak chip regime.

Give me pre-December 2011 any day.

Don’t you think that stuff is getting a little long in the tooth now, Corey?

[Bruce_Leiser_owitz]

I have an etiquette question for people. We have reservations at the fancy In-N-Out restaurant in Las Vegas on Dean Martin Drive. We will be having their prix fixe menu, but we don’t know yet what will be served to us that night. Will they be upset if we bring a “California” wine to their restaurant? We hope the corkage isn’t more than $1.99…

Bruce

[T_Welch]

@David K o l i n

@Corey N.

@Dusty Gillson

Wow, this got really involved quickly. . . . I love the comment about February being the best vintage.

Only if you like the new oak chip regime.

Give me pre-December 2011 any day.

Don’t you think that stuff is getting a little long in the tooth now, Corey?

No way! My CS wines from the '60s and '70s are firing on all cylinders.

[Corey_N]

@David K o l i n

@Corey N.

@Dusty Gillson

Wow, this got really involved quickly. . . . I love the comment about February being the best vintage.

Only if you like the new oak chip regime.

Give me pre-December 2011 any day.

Don’t you think that stuff is getting a little long in the tooth now, Corey?

Of course I worry about the effects of aging David. That’s why I cellar all my Shaws my freezer. Not only does it slow down the aging process, but for the Chards it has the additional benefit of warding off premox.

Plus it makes for a great wine smoothie.

[Lance_Smith]

Anyone try these from barrel? How are they evolving?

[Corey_N]

@Lance Smith

Anyone try these from barrel? How are they evolving?

Way too exclusive for me to even think about trying. I heard Alan Weinberg tried to use his connections at DRC to get him an appointment for a tasting and was rebuffed.

Jeremy Holmes has a shot. Maybe.

[ClarkstonMark]

I’ll never forget the B&B in northern MI my x and I stayed at 6-8 years ago. Booked it partially to take advantage of the complimentary wine in the afternoon.
Of course it was CS. And the owner was do proud to take me into his garage and show me the PALLET of CS sitting in there, aging gracefully in the oven, I mean garage.
This is actually a true story

[Corey_N]

@ClarkstonMark

This is actually a true story

They are all true stories Mark. If you’re ever in Chicago, I’ll happily pop a Shaw for you, straight from the freezer.

[Frank_Drew]

Too funny,Rachel! (I’ll PM you with all my account info.)

Great thread!

[Larry_P]

It’s so damned hot here today, I’m thinking tonight a '12 CS Merlot, as cold as I can get it, served in a frosted mug straight from the freezer

[Robert_M_yers]

Skipping this direct release … after I decoded mystery wine #97 as the Shaw, I immediately “backed up the truck”.