1. Heat damage: how likely?
To me, I had received some wines in hot summer days (June to Aug/Sep) and haven't had any sign of heat damage (visible and in taste) so far. In an extreme case, I have the wines received after 10 days since they were shipped from Napa. I noticed no heat damage at all. I shared the same thoughts with other friends (heat damage happens not as often as we can image). But, on the other hand, many people told that they experienced many heat damages on the wines shipped in hot temperatures. Though there are many other variables (packaging, wine varietal, etc), I just want to ask your opinions again.
2. Tips for shipping in hot weather: Would styrofoam still be better for insulating wines against heat? How about putting a type of gel inside of styro (like put 8-9 bottles with 2-3 ice gel in a 12-bottle shipper)? Please let me know if there's better idea on shipping in hot weather.