While I'd prefer a Friday (the 8th), I can probably do a Saturday or Sunday, too. 9th, 16th both work I think.

Here's a list from me (might have drunk some of these as CT is not quite up to date, but it's a start) --

Amber Ridge (2004 Dain)
Cargasacchi (2003 Loring)
Clos Pepe (2003 Loring)
Gary’s (2003 Loring)
Goldridge (2003 Dehlinger)
Kistler Vineyard (2001 Kistler)
Misc (where does La Neblina and Marsh fit in?)
Olivet Lane (2002 WesMar)
RRV (quite a few here as well)
Seven Mules (2002 and 2003 Martinelli)
Savoy (2002 and 2003 R-C)
Sonoma Coast (Lots, Kistler, K-B, Peay, R-M, etc)
Summa Old Vines (2002 and 2003 Rivers Marie)
Summa (2004 Rivers Marie)

ok... I have another college buddy (and her non-drinking husband) who would like to join us but they can only do it on the friday.

and Julie and me.

I have most of the usual suspects as well. Amy (my friend) has some good bottles also, i am trying to get her to piggy back on allocations but it is tough since she is in a 1 drinker household.

I will coordinate with her if the friday wins out. She brought over an awesome 2001 Etude Heirloom Pinot a few weeks ago. she has some Kistler off my last few mailers too.

This morning I realized that I'm heading off to Orlando on Sunday, Sept. 9th at 8:30AM. I'd REALLY rather not head out with a hangover from a DC Cru event the night before, so my preferred day would be Friday, Sept. 7th. If, however, Saturday night is better for the Cru, then maybe I'll just suck it up and not drink a lot....

Anyway, here's what I have in the cellar...

RRV/02,03,04 Rochioli...04 Alcina...04 Kosta Browne
Marsh/03 Radio Coteau
Summa Old Vines/03 Rivers Marie
Cohn, Kanzler/03, 04 Kosta Browne
Sonoma Coast/04 Kosta Browne...03 Peay
Sangiacomo/03 Alcina

T-Rep

You guys all have some nice wines in your cellar!

I saw a few things that probably would be fun - how about a Cargasacchi 2003 horizontal?
Brewer-Clifton (me)
Loring (TJ)
Siduri (dinwiddie)

Dave, T-rep, Alexred - perhaps something from Russian River valley?

Dinwiddie, thanks for taking the initiative with Circle Bistro.

travelrep,
I think Friday is the 8th which might make you golden depending on which is correct, your day or your date. is your flight out on the 9th (saturday) or Sunday (the 10th)?

champagne? I think I drank it all....

Here are the RRV i have in stock...
Russian River Valley

Kistler Vineyard Kistler 2002
Cohn Kosta Browne 2003
Flax Vineyard Williams Selyem 2003
Olivet Lane Vineyard WesMar 2003
Kosta Browne 2004

although unless some one thinks they are too young i can bring a 2003 Williams Selyem Peay to match up with someone's 03 Peay Peay, or the other way around...

AR...

This just goes to show you that you have to consult your calendar before putting your comments out in public....

Yes, my best date is Friday, September 8th. Second choice is Saturday, September 9th. Sunday, September 10th finds me on a plane to Mickey Mouse Land waaaaay too early.

Thanks for asking for the clarification...

T-Rep

I just realized that it has to be September 8 or 10th for me. September 9th is the Texas/Ohio State game!

i vote for the 8th, but will go where the masses take me (if I can!).

Looks like the 8th is the best date for the most folks. Should I contact the chef and see what we can work up for that date around a single vineyard PN theme? And what is everyone's preference in the number of courses, etc,?

DW...

I'd say go for September 8th...single vineyard pinots as the theme and have a 5 course dinner.

T-Rep

Great, I will bring a 2004 Alcina Cellars Sangiacomo Vineyard.

I will contact the restaurant today and ask about the 8th. I'll suggest that we will have about 12 folks, and are looking for a 5 course meal with single vineyard PNs as the theme.

confirm no corkage and 22% gratuity

I've asked him to give us an all inclusive, per person price.

Well, heck. You guys go ahead and plan a weekend get-together, I'm I'll excited to join in, and I look at the calendar and I have a wedding to go to that weekend. Have a good time and don't forget what I look like - I shall return in the fall

And yes Alex, save the salon for next time

OK boys and girls, we are on. I got a response from Chef Cox. I asked if the 8th at 7-7:30 was doable and when he'd need a firm head count. I also asked that he try to join us in a glass if possible.

He responded:

The 8th is very doable. I'd like to know the wines in advance but the Single Vieyard CA pinot designation makes it a bit easier.(Any info or tasting notes on the specific wines would be welcome!) Will anyone be bringing a gewurtz or a late harvest wine for a foie gras course? I need a firm number the night before to make sure I order the correct amount of product outside of that we are flexible. As for price, let's say 60.00 per person plus 25 percent grat and 10 percent tax. That gives us 81.00 per person, 67.50 for a five course dinner with the same structure. I will always make myself available for guests(and their wine) and if time permits I can join you for q and a or just to shoot the breeze. Outside of that, I will make the ressie tonight.
Brendan

PS Your guest with no red meat will have a menu tailored to his/her needs. Would you rather cheese or dessert, or cheese and dessert?


So now it is time to step up to the plate and commit. I'll be there and bring the Siduri.

I have a meeting in Baltimore on the 8th, but count me in (if Raybanz and Rita can do it so can I). I will be happy to bring a 1/2 bottle of 2001 Suduiraut. We definitely need a Foie Gras course.

Only notes on the Alcina are from CellarTracker:

Tasted by JonnyB on 7/15/2006 & rated 92 points: very rich and dark with an elegant structure, the boquet is complex and spicy, the taste is the same.......nice long finish. Glad I have a few left. (Could it be the famous JohnnyB)?

Tasted by Frank Murray III on 3/5/2006: Last time I had one of these was at our OC Dain event in 2005. Really dug it then but it got kind of lost in what was a lot of Pinot that night. Last night, wife made some wild salmon with red potatoes in a dijon broth over spinach. Figured that might line up good with Pinot. This wine really comes alive after about 90 minutes: it fleshes out and really shows a cool creamy, expansive palate. Blackberry, a crushed intense raspberry and some plum. There is a good dollop of oak and some clove feel and a nice long finish with that intense raspberry mixing with some nice acidity. Greg, you did a great job with this bottle. (382 views)

Dinwiddie...

Count me and Mrs. T-Rep in and thanks for letting the chef know about my being difficult and not eating meat.

I don't know what I'll bring yet, but will advise...

Looking forward to this one.

T-Rep