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July 24, 2007

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Sounds like a great idea, but what the frick am I going to do with 275 bottles of wine :)

that sort of stuff always captures my imagination. My uncle owns 3 barrles - one in Allicante, one in Bordeaux and one in Tuscany. He's in on it with ten of his friends. And if you divide it up ten ways, its not too bad really (still way out of my league.)

I've often wondered why more restaurants don't buy barrels and make their own house wine - where the chef collaborates with a wine consultant to make the best blends for the restaurant. I think this'd be great for chain restaurants as well.

What are the direct to trade rules on that BTW? If a restaurant and a winery do a direct deal for the wine to be made specifically for a restaurant or group of enthusiasts - does their have to be a distributor in the equation if they're sending it out of state?

Nice to see that this property will remain under vines. I recall attending one of the original Long Island Barrel Tasting & Barbecue events in the mid-90's and being very surprised when this unknown winery named Ternhaven pretty much stole the show. Harold's 1994 and 1995 releases were consistently among the top performers in our Long Island cellar. Hopefully the new owners realize what a special property this is.

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