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K&L Staff Recommendations
Montechiara Prosecco $9.99
This has become a go-to favorite for customers and staff alike at K&L. Priced at a level that allows for corks to pop any old time it suits you, the Montechiara phenomenon continues to gain followers by the hour. See for yourself why this value sparkler is getting so much attention.
91 points Wine Enthusiast: "Delicately scented, this alluring sparkler opens with aromas of white flowers and freshly picked orchard fruit. The vibrant, linear palate delivers crisp apple, pear and a citrus note accompanied by racy acidity and an elegant perlage. (KO)" (12/2015) James Suckling: "This is round and delicious with candied-apple and lemon aromas and flavors. Full-bodied, fresh and clean. Drink now." (10/2015) K&L Notes: San Venanzio has won many awards over the years. At K&L they get the coveted "Guido" award two thumbs up and three stars for value. On the nose, there are generous notes of apples, pe... Read More »
90 points James Suckling: "A creamy and delicious Prosecco with sliced-pear and lemon character. Medium body, a creamy texture and fine bubbles. Drink now." (11/2016) 90 points Wine Enthusiast: "This luminous sparkler opens with aromas of jasmine, orange blossom and white peach. The crisp, refreshing palate doles out green apple, Bartlett pear and white almond alongside vibrant acidity and a silky mousse. (KO)" (12/2015) Wine Spectator: "A balanced sparkler, fresh and stony, with a subtle mix of crunchy white peach, Thai basil, sliced almond and lemon pith, set on the refined mousse. (AN)" (4/2016) K&L Notes: From medium-elevation hillside v... Read More »
90 points Wine & Spirits: "There's a hint of complexity in the interplay between this wine's gentle sweetness and crisp acidity, like biting into a freshly picked ripe pear. It's lean and focused, a match for warm goat cheese on crostini." (12/2009) Robert Parker's Wine Advocate: "The non-vintage Prosecco del Valdobiaddene Extra Dry is a featherweight Prosecco displaying light, crisp, grapefruit and citrus notes, pure flavors, good acidity and a zesty, but not overly aggressive effervescence. Enjoy it over the next year. (RP)" (6/2014) Wine Enthusiast: "This offers aromas of wisteria, jasmine, white stone fruit and a whiff of almond. ...Read More »
90 points James Suckling: "A fresh and zesty valpo with dried-watermelon and lemon character. Light body and a pretty linear backbone of acidity." (11/2016) Wine Spectator: "Hints of incense and star anise perfume this creamy red, which shows plumped cherry and singed orange peel notes underscored by loamy earth accents. Bright finish. (AN, Web-2016)" K&L Notes: Musella, one of my favorite Amarone producers, is now back in stock. They’d been out of the market for some time but now they are back! Musella’s wines have an elegance, a supple grace to them and don’t carry that "heavy" connotation that most would tag ... Read More »
90 points Wine Enthusiast: "*Best Buy* Delicate aromas of white flowers, stone fruit and pear lead the way. On the palate, a core of green apple and citrus is carried by vibrant, fresh acidity. Small, lively bubbles lend finesse. (KO)" (12/2015) Jancis Robinson: "Quince, herbs and a touch of aspirin. This really has a lot more fruit depth than most Proseccos at this price. Medium dry but finishes fresh. Well priced, just a slight sensation of boiled sweets on the finish – but I’d rather this than the more bland style that seems so common now Prosecco is everywhere." (11/2015) Wine Spectator: "A clean Prosecco, with appl ...Read More »
Inventory: San Francisco
92 points Vinous: "Pale straw. Very pure and precise aromas of white stone fruit complicated by hints of ripe apricot and minerals and perked up by hints of white flowers. Clean fresh and juicy, with almost saline flavors of stone fruit and yellow apple. Long fresh and creamy on the extremely refined finish. Super Prosecco from Follador, whom I consider one of the true masters of the Glera grape variety and wine. 92+ (ID) Silvano Follador is in my opinion the single best producer of Prosecco today...made in a relatively drier style than most of his colleagues, are much s ...Read More »
Wine Spectator: "Honeysuckle and Honeycrisp apple flavors are layered with juicy acidity in this zesty, light-bodied white. (AN)" (10/2016)
90 points Wine Enthusiast: "Aromas of scorched earth, underbrush, chopped herb and dark spice lead the way on this full-boded wine. The firm, hearty palate offers dried dark cherry, raisin, clove, anise and tobacco framed in solid, fine-grained tannins. (KO)" (12/2016) 90 points Wine Spectator: "This harmonious red features ripe and juicy black cherry fruit and tarry mineral character, accented by delicate spice and grilled herb notes. Fresh and appealing, with a lightly chewy finish. Drink now through 2021. (AN)" (10/2016)
92 points James Suckling: "This shows iron, dried cherries and violets too. Ripe and juicy with dark fruit flavors that conclude with a wonderful dried apricot-like finish." (11/2016) 91 points Wine Spectator: "A harmonious, medium-bodied red, with fine-grained tannins that provide a supple frame for the layered palate of crushed black cherry, subtle spice, hints of fig bread and accents of smoky mineral. Lovely, with a lingering, aromatic finish. Corvina, Rondinella and Oseleta. (AN)" (9/2015)
Tre Campane means 'three bells,' signifying the three communes of Lugana where the grapes for this cuvee are grown. The estate vineyards are all in the historic part of the Lugana appellation, in the communes of Pozzolengo, Sirmione e Peschiera, no more than half a mile from Lake Garda. The vines used here are older, an average of around 30-35 years of age. Alessandro harvests the grapes in two parts, 50% in mid-September and the remainder in mid-October at full ripening, allowing him to make a wine with excellent fresh acidity and added body and complex... Read More »
70% Corvina, 20% Rondinella, 10% Barbera. 15% of the Corvina grapes are dried for four weeks, 20% of all fresh grapes are vinified as normal. 65% of the grapes are “repassed” on the skins of Amarone to gain colour and structure.
Monica Larner writes: "Despite generations of history as a vineyard, Corte Rugolin starts its modern chapter as a winery with sister-brother team Federico and Elena Coati."
90 points Robert Parker's Wine Advocate: "The non-vintage Prosecco del Valdobiaddene Particella 68 comes from a hillside vineyard planted with 40-60-year-old Glera vines in rocky soils. It reveals more minerality along with honeyed grapefruit and apple-like fruit. Crisp and light-bodied with more intensity and flavor than its sibling ... (RP)" (6/2014) 90 points Vinous: "Bright straw-green. Sexy, clean aromas of floral white peach, apricot and tangerine. On the palate, soft citrus and pineapple flavors are enlivened by vibrant acidity and nicely extended on the creamy, luscious back end. (ID)" (9/2011) Jancis Robinson: "Very different ...Read More »
You should know that the folks behind this newish label are none other than the children of the famous Amarone producer Bruno Coati. This one is impeccably balanced and rich, with layers of coffee, toffee, nuts, berries and earth. A rising star of the region, and already a frequent Gambero Rosso favorite, try this autumnal red with poultry and long-cooked meats, or a rich traditional lasagne.
Antonio Galloni writes: "Trabucchi makes intense, fruit-forward wines from biologically-certified vineyards in Illasi, one of the valleys that emerges on the eastern side of the Valpolicella zone."
93 points Wine Enthusiast: "*Cellar Selection* Crushed iris, baked plum, cedar, tobacco and new leather aromas seamlessly come together on this bold full-bodied red. Smooth and ripe, the full-bodied palate doles out mature black cherry, raspberry jam, licorice and mocha framed in well-knit, velvety tannins. (KO)" (12/2016) 90 points Wine Spectator: "This bright, medium-bodied red shows well-knit tannins and appealing flavors of juicy, sun-dried cherry, lavender, dried fig and spice. An accessible version, with a lightly chewy, citrusy finish. (AN)" (2/2017) K&L Notes: Musella, one of my favorite Amarone producers, is now b... Read More »
Starting in 1963, the Venturini family has made vintage after vintage of stunning wines from the Valpolicella DOC.
Monica Larner reports: "Despite generations of history as a vineyard, Corte Rugolin starts its modern chapter as a winery with sister-brother team Federico and Elena Coati."
Monica Larner offers the following update from Quintarelli: "The winery has a new United States importer (Kermit Lynch) and Quintarelli's heirs Francesco and Lorenzo (both grandsons) with Giampaolo (son-in-law) are communicative and excellent professionals. I hope the Quintarelli star will continue to rise."
Wine Spectator: "Sun-dried cherry and currant fruit notes are framed by sculpted tannins in this medium-bodied red delivering fresh, loamy earth, grilled thyme and mocha flavors. Chewy finish. (AN, Web-2016)" K&L Notes: Musella, one of my favorite Amarone producers, is now back in stock. They’d been out of the market for some time but now they are back! Musella’s wines have an elegance, a supple grace to them and don’t carry that "heavy" connotation that most would tag on Amarone—but to really understand Amarone you must understand Valpolicella first! I really like folks to work thei... Read More »
Corvina 70%, Molinara 5%, Rondinella 25%. After harvest, the grapes were loaded onto special racks where they were allowed to dry at room temperature in a ventilated room for three months. This process reduced the original weight of the grapes via dehydration, in turn concentrating the flavors. After pressing and fermentation, the wine spent two years in barrique before being bottled and allowed to age a further year before release.
The finest wine in the stable at Corte Rugolin, the Monte Danieli Amarone is sourced from a 60 year old vineyard with excellent sun exposure. It is made from 55% Corvina, 15% Corvinone, 5% Rondinella, and a balance of the other local varieties Olinara, Dindarellla, Oseleta, and Croatina. Harvest began in September and the grapes were loaded onto special racks where they were allowed to dry at room temperature in a ventilated room for three months. This process reduced the original weight of the grapes by 35-40% via dehydration, in turn concentrating the ... Read More »
Made from Corvina Veronese, Corvinone, and Rondinella. After harvest, the grapes are dried for at least 4 months resulting in at least 40% must weight loss. The grapes are then macerated for 30 days, then aged in oak 24 months with maturation in bottles for a further six months.
92 points Vinous: "Black cherries, plums, graphite, tapenade, melted road tar and game hits the palate as Romano Dal Forno's 2009 Valpolicella Superiore shows off its personality. The 2009 brings together the signature richness of a wine made from 100% dried fruit with distinctly wild, almost Syrah-like overtones. Inky and intense, with considerable tannic backbone, the 2009 is really more of a junior Amarone than a Valpolicella. Readers will want to give this super-expressive wine another few years in the cellar, but there is a lot to like, even today. (AG)" (7/2015) 91 points Wine Spectator: "A dens ...Read More »
2009 Dal Forno Romano Valpolicella Superiore
Bid on this 6-bottle lot of 2009 Dal Forno Romano Valpolicella Superiore (92VN, 91WS). Vinous: "Black cherries, plums, graphite, tapenade, melted road tar and game hits the palate as Romano Dal Forno's 2009 Valpolicella Superiore shows off its personality. The 2009 brings together the signature richness of a wine made from 100% dried fruit with distinctly wild, almost Syrah-like overtones. Inky and intense, with considerable tannic backbone, the 2009 is really more of a junior Amarone than a Valpolicella. Readers will want to give this super-expressive wine another few years in the cellar, but there is a lot to like, even today. (AG)" (07/2015)
This lot contains the following items:
2009 Dal Forno Romano Valpolicella Superiore (qty: 6)
End Date: Mar 2 2017 5:30PM PT
Wine Enthusiast: "Here’s a cheerful Prosecco Brut (in bright green packaging) with distant aromas of stone fruit, melon, kiwi and white stone. It offers creamy foam and a soft approach on the palate followed by lively acidity." (7/2009) K&L Notes: Franceso Drusian is the third generation of his family to make wine from the Prosecco grape, but the first to make sparkling Prosecco, which he has been doing since 1986. He cares for his vineyards in Conegliano and Valdobbiadene biodynamically, and this comes through in his wines. This Prosecco shimmers in the glass, casting glints of gold ... Read More »
Inventory: San Francisco
2012 Vignalta Manzoni Bianco ‘Agno Casto’ Riserva Vignalta The indigenous Veneto variety Manzoni Bianco was created in the 1930s by Professor Luigi Manzoni of the enology school in Conegliano by crossing Pinot Bianco with Riesling. Fermentation for stainless steel; Aged 10 months in steel tanks and 6 months in bottle
90 points James Suckling: "A dense and flavorful white with sliced apples, melon and hints of apples. Medium- to full-bodied, lightly dry and fruity." (11/2016)
Bellini is a cocktail which, according to the original recipe, is composed of two parts of sparkling wine, one part of white peach juice (obtained from select, perfectly ripe peaches) and a few drops of wild raspberry. It is a classic aperitif, with an alluring peach fragrance. Bellini, estate-bottled in clear, satin-finished glass bottles, is the result of the fruit drink processing technology perfected by Canella after many years of long and scrupulous research, which guarantees its natural character. It is best enjoyed chilled.
Inventory: Main Warehouse
90 points Wine & Spirits: "There's a hint of complexity in the interplay between this wine's gentle sweetness and crisp acidity, like biting into a freshly picked ripe pear. It's lean and focused, a match for warm goat cheese on crostini." (12/2009) Robert Parker's Wine Advocate: "The non-vintage Prosecco del Valdobiaddene Extra Dry is a featherweight Prosecco displaying light, crisp, grapefruit and citrus notes, pure flavors, good acidity and a zesty, but not overly aggressive effervescence. (RP)" (6/2014) Wine Enthusiast: "This offers aromas of wisteria, jasmine, white stone fruit and a whiff of almond. The luminous palate doles ou ...Read More »
Inventory: San Francisco
91 points Robert Parker's Wine Advocate: "The 1995 Valpolicella is an amazing effort, with an opaque dark ruby color, as well as an explosive nose of smoke, earth, jammy berry and blackberry fruit, great richness and purity, full body, and abundant glycerin and intensity. Remarkably, there is little evidence of new oak, even though the wine spent 36 months in barrel before being bottled without filtration. It tips the scales at a whopping 14.5% alcohol, high for Valpolicella. It should drink well for 10-15 years. (RP)" (8/2000) 90 points Wine Spectator: "Amazing Valpo. Aristocratic. Wonderful, with black currant, berry and ...Read More »
Inventory: Main Warehouse
94 points Robert Parker's Wine Advocate: "The 1996 Valpolicella is amazing. Readers will have to redefine their definition of Valpolicella to understand this blockbuster. The color is a dense purple. The bouquet offers glorious levels of blackberry and cherry fruit intertwined with vanilla, minerals, lead pencil shavings, and spice. The wine is full-bodied and voluptuously-textured, with sweet tannin and a seamless finish. It is an enormous yet incredibly symmetrical Valpolicella to drink over the next 2-5 years; it will last for 15-18 years. (RP)" (10/2001) 91 points Wine Spectator: "Big and powerful, with black pepper, b ...Read More »
5000 bottles, 1/2 of this extraordinary dessert wine made with dried grapes, 80% Garganega, 8% Turbiana, 12% Trebbiano Toscano. Aged in barriques for 30-40 months. Robert Parker's Wine Advocate on Romano Dal Forno: "Romano Dal Forno is a humble, down to earth and extremely passionate person. Just a few minutes with Dal Forno are enough to understand his unwavering, some might say obsessive, pursuit of quality. I have never met a producer with such a maniacal approach to cleanliness in the cellar. Nothing is wasted here. As I tasted the drying grapes afte... Read More »
Inventory: San Francisco
From the producer: "According to an eonological map dated 1906, the name LENOTTI was already known in the past for the production of the Bardolino classico. At that time the farm sold wines exclusively in butts or demijohns. In the following years untill 1968 the farm constantly increased its production of high-quality wines, by making wine from local grapes and supplying the numerous bottlers of the neighbourhood. Since 1968, the farm has been bottling and selling the wines directly with the main goal of supplying our clients with high quality products ... Read More »
Inventory: Main Warehouse
Wine Spectator: "Compact, with plum, spice and dried cherry flavors up front and colalike flavors on the finish. (BS)" (1/1997)
Inventory: Redwood City
Wine Spectator: "Firm and chewy, this offers flavors of black cherry coulis, singed orange peel, date and fragrant dried herb. Juicy, well-spiced finish. Drink now through 2021. 1,600 cases made. (AN, Web-2016)"
2010 Dal Forno Romano Valpolicella Superiore
Bid on this 6-bottle lot of 2010 Dal Forno Romano Valpolicella Superiore (95JS, 93WS). James Suckling: "Amazing aromas of dried fruits, burnt orange and walnut skin. Full-bodied, chewy and very rich and dry, with wonderful tannin-fruit tension. It's layered, textured and complex. A triumph. " (11/2015)
This lot contains the following items:
2010 Dal Forno Romano Valpolicella Superiore (qty: 6)
End Date: Feb 24 2017 12:00PM PT
96 points James Suckling: "Wonderful aromas of dried flowers such as roses combine with dark and dried fruits. Extremely aromatic. Full body, round and velvety tannins and an intense and juicy finish. Love the play of lightly austere tannins and juicy fruit. Drink or hold." (11/2016) 93 points Wine Spectator: "Tarry smoke and grilled herb notes herald this dense, full-bodied red, along with details of ground coffee, blackberry pâte de fruit, dark chocolate shavings and ground pink peppercorn. Long and supple, with a lasting, rich and creamy finish. Drink now through 2026. (AN)" (10/2016) 91 points Wine Enthusiast: "Underbrush, stewed prun ...Read More »
Inventory: Main Warehouse