By: Philip Roufail | Review Date: 7/23/2026 | Send Email

Every time I have the Launois 2017 "Helia" Grand Cru Brut Blanc de Blancs it brings me more joy. It just rocks. 2017 was a stellar vintage for Chardonnay so when it's sourced from old massal-selected vines in the Grand Cru villages of Mesnil, Cramant, and Oger, in the iconic Côte des Blancs, and is aged for over 6 years on the lees, you should expect great things. Launois makes other champagne that are a single year (e.g., Veuve Clemence), but they only vintage date it if it's 100% Chardonnay that's 100% from the mid-slope. On the amazing nose, sweet cream, biscuit, lemon, lime, orange, and hints of dark toast. Medium-bodied, ripe orchard fruit, sweet vanilla, peach, pair, hints of white pepper, and zippy acidity up front but soft on the finish. An outstanding champagne of power, depth, and complexity that will continue to evolve and become more delicious!

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

While their Rosso is our go-to for immediate gratification, the Zannoni family's flagship Brunello is the reason Tenuta La Fortuna remains an absolute cornerstone of our direct import Montalcino portfolio. They have mastered the art of traditional, terroir-driven winemaking, and in a historically great vintage like 2019, that expertise results in something truly profound. The 2019 vintage is already spoken of in hushed tones across Tuscany—a year that delivered wines of immense power, structure, and flawless balance. La Fortuna's 2019 captures every ounce of that potential. It pours a deep, commanding garnet and slowly unwinds in the glass to reveal a stunning, classic Montalcino bouquet of dark wild cherry, baked plum, sweet tobacco, worn leather, and savory underbrush. On the palate, it is full-bodied and beautifully muscular, with firm, perfectly ripe tannins and a driving core of acidity that promises a long life ahead. This is serious, old-school Brunello built for the long haul. While it is undeniably impressive right now with a few hours in the decanter and a rich piece of roasted meat, this is a brilliant candidate for the cellar. It is a phenomenal showcase of the 2019 vintage and an unbelievable value for top-tier, direct-imported Sangiovese Grosso.

By: Ryan Moses | Review Date: 7/23/2026 | Send Email

Every once in a while, I get the chance to taste in the humble cellars of Vieux Chateau Certan, where Alexandre Thienpont lets the wines speak for themselves, and they not only speak with volume, but also great harmony. The 2023 is such a wine, one that just puts a smile on your face. Thienpont called this vintage "back to Bordeaux," capturing the classic notes of a fine VCC. The most vibrant wine aromatically of perhaps the whole vintage, it had wild aromas of bright fruit, florals, and a deep clay minerality. On the palate it is layered, with perfect fruit, balanced and seamless texture, and refreshing acidity. The finish is long, and each smell/sip brings another nuance. It's a wine you want to spend time with. 2023 Vieux Chateau Certan is a brilliant Pomerol and a success by any measure.

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

The Baron-Fuente 7 Brut Champagne has the depth and complexity of a Grand Marque. Layers and layers of flavors wrapped up in toasty package that's 7 years in the making. Produced from old vines on colder sites than the rest of their line, this tete de cuvée is all-estate fruit, 40% Chardonnay, 30% Pinot Noir, 30% Meunier, with 90% fermented in stainless steel tanks and 10% in oak barrels. That 10% in barrel adds great texture to the blend's pinpoint minerality, baking spices, and candied fruit. Baron-Fuente promotes the 7 as a gastronomic champagne, so it pairs with everything from poultry and seafood to grilled meats with heavy sauces.

By: David Othenin-Girard | Review Date: 7/23/2026 | Send Email

This remarkable expression from the Arran Distillery in Lochranza on the Isle of Arran is not the oldest Arran ever released, but it comes remarkably close. It is easily the oldest Arran we have ever sold and one of the oldest independent bottlings yet to reach the market. Distilled in 1996, just one year after the distillery opened, it represents an important benchmark for this exceptional modern producer, which has consistently delivered superb malt despite all the challenges of operating as an independent distillery in Scotland. Ordinarily, we would expect a new distillery to need several years to find its stride and produce whisky worthy of extended maturation, but this cask makes it clear that Arran had things dialed in from the beginning. Bottled at an incredible 27 years old, it stands stylistically alongside the finest mature Highland malts selling for many times the price. It is no powerhouse or smoke bomb, but it offers a delicacy that borders on the transcendent. Let’s taste it. The color is a shimmering old gold (0.6). The nose is hushed at first, but give it a little air and it begins to blossom: fine honey, fresh apricot, vanilla flowers, hints of cacao and shea butter, quince, distant ocean air, old oak, and citrus oil. The palate is extraordinarily delicate without ever feeling thin or overly oaked. Sweet, lightly roasted nuts mingle beautifully with the fresh fruit before giving way to a mid-palate surge of malt and a long, striking thread of oak spice. A tiny drop of water softens the faintly bitter spice on the finish, revealing an immensely drinkable, almost sweet, aperitif-style old Highland malt of the highest order. It is so beautifully composed that it comes as no surprise to see bottles selling for several hundred dollars more in the UK. Thanks to a new relationship with this bottler, however, we are able to offer this rare and impressive whisky at a price well below the prevailing market.

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

If you're a fan of K&L Champagne Buyer Gary Westby's Instagram account like I am, you've learned that the "Rebelle" is vigneron Ignace Baron's passion project. "He wanted to make something he wanted to drink." You don't see many Chardonnay-Meunier blends, but the Rebelle is 50% of each, so already a departure from typical champagne. 2018 was as "solar" (read: HOT!) of a year as you can get - it holds the record for being the hottest vintage in Champagne ever. However, the result was beautiful ripe fruit with generosity and approachability. Perfect for a Brut Nature! With all that lush ripeness and candied Meunier, you might expect a fruit bomb, but it's the toasty autolytic character that dominates the nose and palate. What a treat!

By: Ryan Moses | Review Date: 7/23/2026 | Send Email

For me, Troplong Mondot’s renaissance is perfectly captured by this incredible 2019—a wine that champions brightness and freshness in a way that needs to be tasted to be believed. Just a decade ago, Troplong Mondot was also producing 100‑point wines, but they were built on power and extraction. The graceful, ethereal, and lifted wines now emerging from this estate show that the terroir is undeniable, but perhaps it simply needed a gentler touch to shine. The nose is bright, crisp, and floral, while the palate delivers a mélange of thirst‑quenching fruit, fine texture, driving acidity, and freshness throughout. The long finish keeps revealing nuance after nuance, and the depth of flavor never tips into weight. A thread of limestone minerality carries through from start to finish. It’s no surprise this has earned a litany of near‑perfect scores from nearly every major critic—something you don’t often see at this price point. Congratulations to Aymeric de Gironde for the revolutionary turnaround at one of Bordeaux’s great estates, and for a foundational 2019 that should not be missed.

By: Ryan Moses | Review Date: 7/23/2026 | Send Email

Every once in a while, I get the chance to taste in the humble cellars of Vieux Chateau Certan, where Alexandre Thienpont lets the wines speak for themselves, and they not only speak with volume, but also great harmony. The 2023 is such a wine, one that just puts a smile on your face. Thienpont called this vintage "back to Bordeaux," capturing the classic notes of a fine VCC. The most vibrant wine aromatically of perhaps the whole vintage, it had wild aromas of bright fruit, florals, and a deep clay minerality. On the palate it is layered, with perfect fruit, balanced and seamless texture, and refreshing acidity. The finish is long, and each smell/sip brings another nuance. It's a wine you want to spend time with. 2023 Vieux Chateau Certan is a brilliant Pomerol and a success by any measure.

By: Ryan Moses | Review Date: 7/23/2026 | Send Email

Pichon-Lalande is crafting wines today that stand among their finest releases, and the 2020 is a resounding example. What makes these modern vintages so irresistible is how clearly they express their terroir—regardless of the era, this is Pichon-Lalande at its core. Yet the added refinement and polish bring a decadence reminiscent of its First Growth neighbor. Hints of graphite, deep cherry, and that signature, subtle herbal note lead the way, but the weightless concentration is the star—somehow poised and elegant while still rich in flavor. Precise texture, vibrant acidity, and refined tannins carry a long, persistent finish. The 2020 offers a level of density that makes it slightly less immediate than the 2019 or 2022, but that depth will pay dividends with time. Either way, it’s an unmistakable success and one of the standouts of the great 2020 vintage.

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

Quinconce means "clink clink," which is the sound champagne bottles make when they're being stacked "sur latte" in a cellar.I have no idea why Baron-Fuente decided to make the name change, but the champagne is excellent. This "elegant and harmonious blend" is unique. The grapes are sourced from Baron-Fuente's best Coteaux de Rivière slopes, which they consider their "finest grapes." 50% of the blend is a perpetual reserve that spans three harvests and 50% of the blend is Chardonnay, Pinot Noir, and Meunier in equal amounts. Then they "clink, clink" it into the cellar for a full years on the lees. The result is a magnificently toasty champagne bursting with orchard fruit and baking spices. I was super impressed with this expression, and for sub-$40 it's a steal!

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

First off, shout out to Gary Westby who has figured out how to keep the very popular Baron-Fuente "Grand Reserve" Brut Champagne at $29.99! It's our most economically priced champagne and it delivers. In fact, this is the best B-F Grand Reserve I've tasted in my 4 + years with K&L. The majority Meunier gives it a full fruit forward body, but it's perfectly balanced by the 30% Chardonnay, 10% Pinot Noir, and the 3 years it ages on the lees. It has a beautiful toasty nose and a round creamy texture. A real stand out. Please note: the magnum is aged for 5 years on the lees!

By: Scott Beckerley | Review Date: 7/23/2026 | Send Email

This is the only brand of Champagne glass that I use at home. Not that I do not appreciate traditional flutes but, I find that this Sommelier designed glass gives the bubblies a more concentrated and precise nose, as well as keeping the bubbles going and going and going. It reminds me more of a traditional wine glass, which is what I use for tasting and evaluating champagne. I use this super affordable glass for guests that, um, tend to be a little hard on my glassware. They are super resilient. I upgrade to the pricier (and lighter) version of this glass for my more "careful" guests, including most of my co-workers. Most. Years ago, I had the pleasure of visiting the very beautiful showroom for Lehmann glass in Reims. Thank you, Gary Westby for that!

By: Scott Beckerley | Review Date: 7/23/2026 | Send Email

I had the chance to try these fantastic, mouth-blown glasses in Reims in April of 2014. They are fantastically light and concentrate the nose beautifully! They are also very visually pleasing and elegant. I have a set of much more expensive (over $100 a stem) glasses that are inferior to these. They are rarely used. I use these glasses for special occasions and also keep a set of the machine-made version for everyday use. The same set that I purchased 10 years ago is still around and intact!

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

We head far south to the sun-baked, wind-swept coast of northern Puglia to discover Podere 29. Situated in the Daunia region near the Adriatic Sea, this organic estate is fiercely dedicated to elevating the local, historic grape of the area: Nero di Troia. The name "Gelso D'Oro" translates to "Golden Mulberry," paying homage to the ancient mulberry trees that dot the estate and symbolize the deep agricultural heritage of the land. While Puglia is famous for producing massive, jammy reds from Primitivo further south, Nero di Troia in this northern coastal pocket behaves differently. The vineyards here thrive on sandy, mineral-rich soils that are constantly ventilated by salty sea breezes. This maritime influence is crucial; it mitigates the intense Southern Italian heat, allowing for a long, slow ripening season that preserves the grape's natural acidity and complex aromatics. "Gelso D'Oro" is the estate's crown jewel. In the glass, it pours an inky, impenetrable ruby. The nose is a profound sensory journey into the Mediterranean scrub, exploding with the grape's signature aroma of crushed violets, followed by dark blackberry, dried figs, and roasted cocoa. On the palate, it is enveloping and powerful, yet held together by a surprising coastal freshness and velvety tannins. It is a magnificent, soulful red that demands rich, slow-braised meats or aged Pecorino cheese.

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

Nestled in the high-altitude hills of Treiso—one of the four prestigious communes of the Barbaresco appellation—Cascina Alberta is a brilliant example of Piedmontese revival. The estate is dedicated to organic viticulture and the meticulous restoration of its historic vineyards, prioritizing biodiversity and ecological balance. Treiso is renowned for having some of the highest elevations in the Barbaresco zone, which is the absolute key to understanding the sheer elegance of this wine. The vines plunge their roots into classic Sant'Agata fossil marls, a pale mix of calcareous clay and sand. Because of the cooler microclimate and dramatic diurnal temperature shifts, the Nebbiolo grown here eschews the heavy, brooding tannins often found in warmer parts of the Langhe. Instead, it leans fully into ethereal aromatics and nervous, high-toned energy. This Langhe Nebbiolo serves as a pristine, unmasked snapshot of the Treiso terroir. In the glass, it shines with a translucent, classic garnet hue. The nose is incredibly lifted, offering a perfumed bouquet of crushed roses, wild strawberry, and a dusting of white pepper. On the palate, it is vibrant and vertical, wrapped in fine, chalky tannins with a bright, mouth-watering acidity. It is a sophisticated, terroir-transparent red that acts as a fantastic introduction to Barbaresco's terroir, pairing beautifully with a mushroom risotto or an elegant veal roast.

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

If there is one producer responsible for transforming Barbera from a simple, rustic "farmer's wine" into a world-class, cellar-worthy masterpiece, it is Michele Chiarlo. He is a titan of Piedmontese viticulture, and his visionary work in the Asti region fundamentally changed the landscape of Italian wine. The "Cipressi" bottling is a profound testament to that legacy, hailing from the magnificent Tenuta La Court estate in Castelnuovo Calcea. More importantly, this wine comes from the heart of the Nizza DOCG. For years, this small, sun-drenched enclave was just a sub-zone of Barbera d'Asti, but its terroir is so exceptional that it was recently elevated to its own independent appellation—effectively becoming the "Grand Cru" zone for the Barbera grape. The secret to Nizza lies in the Astian sands: a unique geological mix of calcareous marl and magnesium-rich sand. This well-draining soil stresses the vines just enough to produce low yields of incredibly concentrated, aromatic fruit. Because Barbera naturally possesses high acidity and very low tannin, the sandy Nizza terroir amplifies its elegance rather than adding heavy weight. The 2024 Cipressi pours a brilliant, glowing ruby. The nose is an intoxicating, pure expression of ripe red cherry, wild raspberry, and a delicate dusting of sweet spice. On the palate, it is electric, savory, and wonderfully silky, avoiding heavy oak in favor of terroir-driven freshness. It is a brilliant, sophisticated red that pairs flawlessly with traditional agnolotti pasta, mushroom risotto, or roasted pork.

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

It is a rare event to see a true Nizza DOCG hit the shelf at twenty dollars. When you consider that the 2020 Amista is positioned at fifty dollars in every other market, the proposition becomes undeniable. Nizza is Piemonte’s answer to structural Barbera, yet so many modern examples fall victim to syrupy extraction, burying the grape's identity in heavy-handed cellar tricks. The Amista, sourced from the chalk-dominant soils of the Bricco subzone, stands as a direct refutation of that lazy, spoofed-up style. Do you like Cabernet? You need this. Do you like Barbera? Again, you need this. What a deal!

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

It is a rare event to see a true Nizza DOCG hit the shelf at twenty dollars. When you consider that the 2020 Amista is positioned at fifty dollars in every other market, the proposition becomes undeniable. Nizza is Piemonte’s answer to structural Barbera, yet so many modern examples fall victim to syrupy extraction, burying the grape's identity in heavy-handed cellar tricks. The Amista, sourced from the chalk-dominant soils of the Bricco subzone, stands as a direct refutation of that lazy, spoofed-up style. Do you like Cabernet? You need this. Do you like Barbera? Again, you need this. What a deal!

By: Keith Mabry | Review Date: 7/23/2026 | Send Email

The Jacourette vineyards sit beneath the shadow of the Montagne Sainte-Victoire, the limestone massif that has watched over this corner of Provence since long before Cézanne made it famous on canvas. Over millennia, the mountain's limestone has eroded, forming the surrounding clay soils, laying down the calcareous foundation that gives these wines their signature minerality. We've been working with vigneronne Hélène Dragon since her 2013 vintage, and in that time her style has only sharpened — each vintage leaning further into purity and precision. Her base cuvée has always been a great success for us, a bright and reliable expression of Provençal rosé. But this year, with Sainte-Victoire's elevation to Cru status, we've decided to shift our focus entirely to her top cuvée: select parcels within the Sainte-Victoire Cru, carved out from the lower-yielding vineyards directly beneath the mountain. We couldn't be more thrilled with this decision. For just a few dollars more, this wine offers so much more — riper fruit and a richer, more layered palate: white strawberry, raspberry, grapefruit, and herbes de Provence, with a light fennel note that adds real dimension and sets it apart from lesser bottlings in the appellation. Depth, length, and gorgeous minerality make this a genuinely harmonious glass. This is Provençal rosé built for the table — think roasted vegetables in olive oil, tuna niçoise, brandade on toasted bread, grilled sardines, even lamb chops. Jacourette remains one of our favorite producers working in the region today.

By: Scott Beckerley | Review Date: 7/22/2026 | Send Email

This very brightly colored is, if memory serves me correctly, the most affordable Pinot Noir from this line. It even looks crunchy just sitting in the glass! The nose is both bright and deep. Some dried floral rose petal scents with Bing cherry and ripe strawberry scents. A note of cinnamon in the background...reminds me of the cinnamon on crumb cake. On the palate, there is a brightness and "bounce" that is at the upper palate while the fleshier (and darker) cherry fruit sits on the tongue with more cinnamon and some exotic spices. Very nice! The finish has nice acidity and a bit of orange peel. Delightful!

By: Rachael Ryan | Review Date: 7/22/2026 | Send Email

Chillable reds are hotter than ever (no pun intended) and the 2024 Clos de Luz “Agras” País is hands down one of the best examples I’ve had from this quickly growing category. It was so delicious when I first tasted it – one of those wines that seems to disappear all too quickly from the glass – it’s just that good! Balancing crunchy red fruit notes like pomegranate and cranberry with faint woodsy dried leaves and button mushroom typical of País, the inclusion of a small percentage of Moscatel during fermentation has an outsized impact, adding pretty rose petal and lilac notes. Moscatel is such a dramatically aromatic grape, that even a small dash in the blend adds floral complexity that helps to counterbalance the slight rusticity of the País. The resulting wine is pale in the glass, and at just 12% alcohol, it takes a slight chill perfectly, bridging the gap between rosé and light-bodied red. There are also subtly gripping tannins on the palate that make this wine the perfect match for so many foods: duck, pork, or even just a simple cheese and charcuterie plate. The overall feel of the wine, however, is juicy and easygoing, making it perfectly fine to drink on its own, too, while you’re cooking or chatting. If you haven’t yet jumped onto the chillable red bandwagon, try this one!

By: Will Blakely | Review Date: 7/22/2026 | Send Email

The sleeper of the Italian Discovery Series lineup and one with perhaps the broadest crossover appeal next to the Super Tuscan, this Barbera truly dazzles. The freshness is apparent immediately on the bouquet, with ripe boysenberry and raspberry complimented by a hint of white pepper and violet. Endlessly pleasurable on the palate, it boasts a panople of fruits and subtle herbs held aloft by a luscious texture and mouthwatering acidity. While an absolute joy to drink now, it surely could stand up to a couple of years of bottle age. Do yourself a favor and buy this by the case; it's perfectly suited for any meal and any occasion.

By: Kerry Kennell | Review Date: 7/21/2026 | Send Email

Hard to believe that the fruit in this block was once used by Opus One and Robert Mondavi in the late ‘70s and ‘80s to support To Kalon fruit, because this is lead material through and through. Those who enjoy classic Napa Cabernet will appreciate this one. Dark plum and blackberry mingle with licorice, saddle leather, violets and sandalwood. Fantastic value! Great aging potential.

By: David Othenin-Girard | Review Date: 7/21/2026 | Send Email

The secretive world of Cognac remains one of the most poorly understood spirits categories, especially considering its broad popularity. Perhaps that lack of transparency is hurting the category, but nothing about Cognac is straightforward or simple. When I first visited the region, I was a young and ardent supporter of additive-free spirits, searching far and wide for excellent, unadulterated expressions to bring home to our customers. We found some very special lots here and there, but it was also clear that a great deal of additive-free Cognac needed those additives, or “blending materials,” as they preferred to call them, to feel complete. I was astounded by the doublespeak and subterfuge surrounding the subject, even among the most reputable houses, both large and small. When we raised the question at the wonderful Ragnaud-Sabourin estate, in the heart of Grande Champagne, the curtain was finally pulled back. Madame Ragnaud was remarkably open about the process, explaining that the wonderful Ragnaud products we knew were built in part around the extraordinary boisé the family had cultivated over many decades. Their oldest and most prized eaux-de-vie, once they had fallen below proof, were segregated and cared for with great reverence, then incorporated in increasingly generous proportions throughout the range. After tasting her exquisite example of the right way to use additives in Cognac, along with literally hundreds of undrinkable young additive-free Cognacs, not to mention plenty of fully dosed young Cognacs that were equally bad, our hardline view began to soften. At the same time, our appreciation grew for those rare producers capable of creating a beautifully balanced spirit without relying on the traditional tools of the trade. It was at that moment that the extraordinary brandies of the Dudognon estate rose in my mind above nearly all others. Their ability to produce such impeccable Cognac without additives suddenly seemed even more remarkable. The Dudognons’ admission that their refusal to use additives was not some dogmatic battle cry, but simply the result of never having learned those techniques, only reinforced the point. Their Cognac was not built around ideology. It was built around exceptional farming, distillation, aging, and instinct. The point of this story is to highlight just how difficult it is to create superlative young Cognac without high-quality boisé serving as the backbone of the blending process. Finding the balance between freshness, oak, fruit, spice, and all the other flavors we expect after only five or seven years in a spirit capable of aging for a century is almost unbelievable. So when we first encountered this special product, I was not remotely shocked to learn that it was intended to sell for more than $100. This batch was purpose-built to achieve a nearly impossible goal. Its quality far exceeds even my wildest expectations, and while I am not necessarily surprised that the producer could not sell through it at the original price, that does not mean it was not worth every penny they were asking. So here we are with an outrageously delicious Cognac, created around a commitment to avoid additives while still delivering a genuinely grandiose experience. Is it simply a younger, more affordable version of Dudognon? Let’s find out. The color is a surprisingly robust deep copper, around 1.0. Many, if not all, of the young additive-free Cognacs we have sold over the years have been closer to white wine or pale straw. Here, the aromas begin to emerge the moment the bottle is opened, and once poured, there is no need to wait for the magic to begin. The layered aromatic profile starts with expressive tropical fruit wrapped in baking spice, slathered in coconut cream, and dusted with cocoa powder. It is far less primary than expected, offering secondary and tertiary notes normally reserved for much older expressions from Grande Champagne. This may be the secret of Fins Bois on full display. When handled perfectly, the faster development associated with this supposedly lesser region can mimic the complexity of far older and more expensive Cognacs from Fine Champagne. With air, the oak and fruit integrate and expand, adding taut, exotic wood tones to the dried-fruit character. The palate opens with an absolutely perfect note of dark chocolate, followed by vibrant, juicy fruit that broadens beautifully through the mid-palate. The 90 proof is carried effortlessly, and a bold line of spice ties the exceptionally long finish together. Were we determined to nitpick, the only missing element might be the profound weight and density of truly old Grande Champagne. But I can point to only one producer capable of achieving that character without additives, and Dudognon needs more than 20 years and two or three times the price to get there. At this price, for as long as it lasts, this exceptional brandy surpasses everything else in the category for sheer value. It is affordable enough to throw around in a summer cocktail, yet deep and complex enough to pour contemplatively for several hours in front of the fire. There is simply no reason to buy another Cognac under $50 right now. The headlines may insist that no one is drinking Cognac, but I would argue that no one should be drinking anything but this. It is a tremendous deal by any measure. Load up while you can. I bought everything I could get my hands on, but opportunities like this have a habit of disappearing far faster than anyone expects.

By: Carlo Delgado | Review Date: 7/21/2026 | Send Email

Delicious, classic flavors of dark plums, juicy blackberries, oolong tea, dried thyme, and a touch of earth. Complex enough on it's own, but will elevate your favorite pizza, as any great Barbera should!

By: Keith Mabry | Review Date: 7/21/2026 | Send Email

I had the chance to visit Pauline Pabiot a few years ago at her property in Tracy-sur-Loire, one of the villages in the Pouilly-Fumé appellation. I'd already tasted the wines beforehand, so I pretty much knew we'd end up working together — but it was her charm and the direction she was taking the winery that really sealed the deal. Young and determined, she took over the estate from her grandfather, Roger Pabiot. She's now the fifth generation running the place, and she's converted it to organic farming, even keeping the old Chasselas vines around to make a tiny, very limited batch of Pouilly-sur-Loire. We wandered through her vines together, exploring the appellation. Back at the winery, she pulled out all these fossils that had turned up in the vineyards over the years — pretty cool stuff. The soils around Pouilly-Fumé are known for lots of silex (flint), but the "Coteau" is actually planted over sandy-clay and clay-limestone, which gives those wines a brighter, more lifted freshness. One of my tasting notes for the 2024 just said, "YUM!" And honestly, that about sums it up. It's packed with lemon verbena, fresh nectarine, and honeydew melon, with a light chalky minerality that balances the fruit and that signature refreshing acidity. It's just a really pleasing wine — full of all the charm I've come to expect from Pauline.

By: Gary Westby | Review Date: 7/21/2026 | Send Email

Mouth blown perfection for the champagne lover! This great design, which not only looks great, but brings out the very best in your special bottles, is my own FAVORITE glass for drinking champagne. The mouth blown glasses are fragile, and should not go in the dishwasher, but the thinner material brings out complexity and texture that you can't get any other way. Considering most mouth blown stems cost more than twice this much, consider treating yourself to this best-in-class masterpiece, for a very reasonable price!!

By: Gary Westby | Review Date: 7/21/2026 | Send Email

This glass is almost as fine and light as the mouth blown but has the advantage of not only being less expensive but also being sturdier. It is a big step up from the regular machine blown and shares the best-in-class shape with both its big and little brothers. If you are looking for a glass that you can put in the dishwasher (as long as you are careful!) but is still an instrument worthy of the finest bottles of champagne in your collection, look no further. This is a truly great glass.

By: Gary Westby | Review Date: 7/21/2026 | Send Email

This glass is so good- I can't believe that we can buy them direct from the manufacturer in Reims and offer you, the champagne lover, such an incredible deal. They show off the champagne even prettier than in a flute yet also allow for the aromas to develop and the flavors to pop. On top of that, they are machine washable! At this price, no champagne lover should be without a six pack!

By: Orazio Campoli | Review Date: 7/21/2026 | Send Email

Named for Natalino’s father, Gino, this is the freshest expression of the estate, but it’s far from simple. It carries the signature San Lorenzo texture, with vibrant notes of green almond, citrus pith, and a sharp, saline kick on the finish. It’s a stunning introduction to the house style and one of the best value whites we carry.

By: Ryan Woodhouse | Review Date: 7/21/2026 | Send Email

Our latest Pinot Noir from the Anonymous Wine Collective comes from the newly minted SLO Coast AVA. This ultra-cool-climate growing region on California’s Central Coast has long been renowned for Pinot Noir, Chardonnay, and other aromatic white varieties, but has now been formally recognized with the creation of an AVA defined by its immediate proximity to the Pacific Ocean. We partnered with one of the region’s most celebrated and critically acclaimed producers to craft this entirely estate-grown and produced Pinot Noir from vineyards located just a few miles from the coast. The fruit was hand-harvested and meticulously sorted before undergoing open-top, native fermentation with 10% whole-cluster inclusion. Each block was handled separately until the final barrel selections were made, bringing together our favorite components into one seamless expression of the SLO Coast. The wine is effusively aromatic and pure - a silky, highly perfumed expression of Pinot Noir that is drinking beautifully right out of the gate. Yet, knowing the reputation of this estate, it should also age gracefully for many years to come. Once again, our commitment to preserving the anonymity of our winery partners allows us to offer this wine at a fraction of the price it would command under the regular label. I hope you enjoy it. Cheers!

By: Kerry Kennell | Review Date: 7/20/2026 | Send Email

All estate-grown, the 2018 Baron-Fuenté "Rebelle" Brut Nature Champagne is composed of 50% Chardonnay and 50% Meunier. This generous zero-dosage Champagne is a rebel in the best sense of the word. It likes dancing and it looks divine as it dazzles the palate with an unexpected note of ripe, juicy Rainier cherry. Cherry. Yes, cherry. I went back, retasted, and confirmed. Oh, it’s so there. This bold fruit is framed by toasted caramel, almond, a hint of lemon peel and wisp of flinty smoke. You could rock this beauty on its own as an aperitif, but I’m eager to pair it with a sous vide fillet mignon, seared in butter and finished with Maldon sea salt. Hot tramp, I love you so.

By: Ryan Woodhouse | Review Date: 7/20/2026 | Send Email

The latest Cabernet from the Anonymous Wine Collective is a truly special wine with an incredible backstory. I was lucky enough to walk among the vines with the winemaker and hand-pick barrels in the cellar to put together the final blend. It has been an absolute joy to help create this tiny, 200-case bottling from a historic block of vines that played an instrumental role in putting Napa Cabernet on the global map. The block of vines from which this wine originates was planted in 1974. It sits above the valley floor on a perfect alluvial bench at the base of the Mayacamas Mountains, along the western edge of the valley. The vines, an old heritage clone of Cabernet grafted onto St. George rootstock, grow in extremely rocky soils composed of weathered basalt and compressed volcanic ash, or tuff. From the late 1970s through the 1980s, fruit from this very block was a component of early Opus One bottlings and was blended into Robert Mondavi’s iconic Reserve Cabernet alongside To Kalon fruit (apparently to add structure!) My initial dream was to bottle a pure Cabernet Sauvignon from these 50-plus-year-old vines. However, while tasting barrels, I fell in love with some Merlot and Petit Verdot from a neighboring block planted in the mid-1990s. After trying several renditions of a Bordeaux-style blend, I decided to add equal parts Merlot and Petit Verdot to the cuvée, as they beautifully complemented the dense, brooding old-vine Cabernet. The final blend was literally scribbled on the back of a napkin and sealed with a handshake. Once the components were racked together, the finished wine went back into barrel (Taransaud barrels, no less) for several more months, allowing everything to marry before bottling. Even though this wine is still an absolute baby, the quality is already clear to see. It is inky, brooding, and powerful, with an uncommon depth of black fruit, crushed rock, savory graphite, cedar, bay laurel, and beautifully integrated barrel spice. Please decant the wine for at least an hour if drinking it anytime soon, allowing it time to open up. I think it will be in fine form by this coming autumn and should have more than 20 years of aging potential. This is a wine I am incredibly proud of and one I will be enjoying on special occasions for many years to come!

By: Orazio Campoli | Review Date: 7/20/2026 | Send Email

After the smoking success of the 2022, we were thrilled to secure another small allocation and bring you the highly anticipated 2023 vintage. We returned to our friends at one of Piedmont's most legendary estates for this bottling. They continue to treat this Barbera with the exact same reverence and meticulous care as their top-tier Barolos—and it absolutely shows in the glass. Simply put, the wine is fantastic. The 2023 brings incredible energy and vibrancy, pouring a deep ruby and offering gorgeous aromatics of dark cherry, ripe blackberry, and a dusting of sweet spice. It is lush and velvety on the palate, yet perfectly lifted by that classic, mouth-watering Barbera acidity that makes it so incredibly food-friendly. It’s another rare opportunity to drink blue-chip pedigree juice at a phenomenal, everyday price.

By: Gary Westby | Review Date: 7/20/2026 | Send Email

This brut zero does no-sugar champagne perfectly. While some bottlings in this style are out of balance and fall short on the finish, the Rebelle offers up a zero dosage style that has good richness in the mouth and a very long finale. If you like this style, it is a must try and if you are new to zeros this is the perfect place to start. I love the combination of white flowers from the top class chardonnay, nice brioche from long lees ageing and of course great back end crispness. So good!

By: Ryan Woodhouse | Review Date: 7/20/2026 | Send Email

Today we have a wine that proves classy, luxurious, dynamic sparkling wine doesn't have to break the bank! Carboniste has long been a favorite here at K&L with its outstanding range of bubbly, spanning everything from delightfully esoteric pét-nats to traditional method, grower-Champagne-inspired wines from top single-vineyard sites. Carboniste is owned and operated by husband-and-wife team Dan and Jacqueline Person. They are fully committed to small-batch sparkling wines and work out of a modest warehouse winery in Sonoma. Dan is a true master of his craft and has become a trusted source of knowledge for many of his peers in the industry on all things sparkling wine. Many of Carboniste's labels feature ocean creatures: octopus, urchin, crab...but today we're featuring the grandest of ocean voyagers: the whale. Carboniste's Whale Sparkling Wine is Chardonnay-based, with parcels of fruit sourced from Santa Cruz, San Benito, and Sonoma counties. The really intriguing thing here is that rather than maturing the wine for an extended period on tirage, Dan ages the still base wines for up to 32 months in neutral oak casks before giving the wine another 12 months on its lees in bottle. The wine is then hand-disgorged and finished with a very minimal dosage. This unique approach perfectly captures the rich, golden fruit and unctuous texture of California Chardonnay while combining it with coastal freshness, saline minerality, and subtle toasty notes from the lees aging. The low dosage keeps the wine bright, vibrant, and zesty on the palate, drawing you back for another mouthwatering sip. This is a stunning bottle of sparkling wine from a small boutique producer at an exceptional price. It's no surprise this earned a massive 98-point score from Jeb Dunnuck, it's a winner through and through.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Pale garnet color. Deep orchard earth and red fruit nose. Deep, complex palate gives that same red fruit. Endless finish shows the minimum three years on the lees. Lovely!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Mother vines planted in 1947-1953. Pale gold color. Warm honey nose. Aged at least three years on lees, giving a rich palate. Incredible Champagne for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Dry mineral nose. Palate is round and rich, yet still dry. Light bubbles dance on the palate. Four years on the lees give a beautiful finish.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Benchmark Champagne for quality at price. Warm honey nose. Rich pastry palate also gives red apple peel. Lasting finish. Buy in quantity as it sells out.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Benchmark Champagne for quality at price. Warm honey nose. Rich pastry palate also gives red apple peel. Lasting finish. Buy in quantity as it sells out.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Amazing dry nose of baguette. Complex autolytic palate from minimum eight years resting on lees. Kudos for cultivating the indigenous Petit Meslier (40%) and Arbanne (40%) grapes, along with Pinot Blanc (20%). Lasting finish.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

25 year-old vines give depth and complexity. Light gold color. Rich nose of Golden Delicious apple late in season. Coats the palate with pastry and spices. Perfect for fall/winter holiday celebrations.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

The varied soil types of clay, limestone and sand give this a complex palate. Earthy and delightful. Enjoy!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

The varied soil types of clay, limestone and sand give this a complex palate. Earthy and delightful. Enjoy!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

The varied soil types of clay, limestone and sand give this a complex palate. Earthy and delightful. Enjoy!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Rose gold color. Bright hard apple cider nose. Great depth and some chalkiness. Dances on the palate. Amazing for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Rose gold color. Bright hard apple cider nose. Great depth and some chalkiness. Dances on the palate. Amazing for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

This tete de cuvee is aged for a minimum of seven years on the lees. A rich nose of baked apples. Bright fruit on the palate and finish. Marvelous!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

This old-vine vineyard on a warm site gives incredible richness to this zero dosage Champagne. Rich, elegant nose. Coats the palate with pie crust and finishes beautifully. Enjoy!