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K&L Staff Recommendations
Translated to mean "the son of the fat sheep," this delicious Muscadet is made by Claude Branger, a committed grower who farms his 61 acres in the heart of the Muscadet Sèvre et Maine appellation completely sustainably, with an attention to detail that translates to wines of superior quality. He harvests by hand, and bottles without fining or filtration. This is his entry-level Muscadet and a glorious value for the price. It is dry and fresh, with tangy lemony citrus aromas and flavors, delicate creaminess on the mid-palate, and a minerally finish. You w... Read More »
Brégeon's Muscadet Sèvre et Maine Sur Lie is hand-harvested from vines averaging 40 years old. Yields from the 7.8 hectare estate average a modest 30 hl/ha and wines are fermented on natural yeasts. From importer Kermit Lynch: "Michel Brégeon is part renegade, part crusader, and full-blown terroirist. Over the years, he has become an ardent defender of the Muscadet-Sèvre-et-Maine terroir, the most highly regarded of the four appellations in the Pays Nantais. Thanks to his deep understanding of the nuances of the land, he plays the game much differently t... Read More »
Yes, you are reading that correctly, a "40oz" of organic Muscadet. Drop the mic... Boom!
Muscadet as a simple, neutral, quaffing white? Not this one! Jo Landron is one of the very top producers in Muscadet. He has been completely organic since 1999 and is now on the way to being certified Biodynamic. He uses no chemicals of any kind in the vines, hand harvests, has natural yeast fermentations and plows all his vineyards. This cuvee is vinified with a very short time on the lees, without chaptalization, making this a super fresh and lower alcohol wine perfect with fresh oysters or as an aperitif. According to Robert Parker's Wine Advocate: "J... Read More »
Made from 80 year-old vines, this wine spent an amazing 31 months on the lees. This is a powerhouse of a Muscadet, which is still quite young and could actually use decanting!
90 points Wine Enthusiast: "0 Kept in tank for 10 years, this rich, full wine proves that Muscadet can age. It has preserved all its freshness and added ripe yellow fruits and a surprisingly opulent character. The wine still has a tang and lemon crispness, full of flavor. It is a wine for food with its final mineral aftertaste. (RV)" (11/2015) Wine Spectator: "Pretty, with lemon curd, verbena and honeysuckle notes woven together, carried by a creamy, lightly waxy feel through the salted butter—edged finish. Time has been kind here, though this hasn't necessarily improved, just changed. (JM)" (11/2015) ...Read More »
Biodynamically farmed vineyard, Demeter-certified since 1998. Wild yeast fermentation. The importer's tasting note: "Gneiss is the first of the 'expression' wines to be harvested, and the earliest to express itself. The nose is opulent and rich in white fruits with notes of pear, citrus, hazelnut and aromas of the sea. On the palate, the wine has a lively acidity and a minerally, saline finish."
Claude Branger makes this small-production sparkling wine in his own domaine, from a one-and-a-half acre plot of older Melon vines. Branger is a committed grower who farms his 61 acres in the heart of the Muscadet Sèvre et Maine appellation completely sustainably, with an attention to detail that translates to wines of superior quality.
From granite and gneiss vineyards. Organic since 1975, Demeter certified since 1998. Manual harvest. 100% indigenous yeast, 16 months on the lees, bottled without fining or filtration. Pair with sushi and sashimi, grilled salmon, or seafood risotto.
90 points Robert Parker's Wine Advocate: "The 2005 Domaine de la Louvetrie Muscadet de Sevre et Main Le Fief du Breil - from a quartz and flint rich site that Landron calls "a hill by local standards" plunges the nose into a veritable greenhouse of floral and leafy green aromas. Quite creamy in the mouth, with ripe Bosc pear and quince almost suggesting sweetness and with persistent floral and herbal accents, this wine displays its minerality along with an invigorating tart note of fruit skin in its lusciously long finish. (DS)" (8/2007) K&L Notes: Jo's top cuvee from siliceous clay on orthogneiss with flint... Read More »
Inventory: San Francisco
This wine is made from grapes grown in a 6 hectare vineyard on a south-facing slope along the Sèvre river. Planted in soils of silica with quartz stones and clay on a subsoil of orthogneiss, the average vine on this site is 45 years old and farmed to produce very low yields. The fruit is gently hand-harvested and the wine is created by wild-yeast fermentation and aged for 18-24 months on the lees.
Inventory: San Francisco