K&L Email Alerts
Sign up to receive custom alerts, new arrivals and the latest happenings from K&L Wines
Your search returned 14 results
K&L Staff Recommendations
A sommelier by training, in 1992 Eric took over his family's estate and orchards. His goal was to revolutionize the cider industry and bring it into restaurants, high-end retail and export markets. A close friend of his, Didier Dagueneau, the icon wine-maker in Pouilly-sur-Loire encouraged him down the path of producing ciders from apples and pears that are like no others. Ciders that make one draw comparisons to fine vintage wine. The core of Bordelet's estate is the 1.5 hectares of antique varietal apple and pear trees that are 40-50 years old. He pla... Read More »
Wine Spectator: "A soft sparkler, featuring cherry, peach and strawberry notes, with a pillowy finish. Drink now. (Web Only—2013)" K&L Notes: A wine with tiny, long-lasting bubbles, Deligeroy's Cremant de Loire Rosé is a lovely gleaming pink, enticing with a delicate, nervy nose and aromas of fresh red fruit. It's lively on the attack and has lovely aromatic intensity and brightness. Well-balanced in the mouth, this sparkler is enhanced by a fresh but subtle finish. The wine is stored for at least 12 months on racks in freestone cellars before disgorging to make incomparably fine bub... Read More »
A sommelier by training, in 1992 Eric took over his family's estate and orchards. His goal was to revolutionize the cider industry and bring it into restaurants, high-end retail and export markets. A close friend of his, Didier Dagueneau, the icon wine-maker in Pouilly-sur-Loire encouraged him down the path of producing ciders from apples and pears that are like no others. Ciders that make one draw comparisons to fine vintage wine. The core of Bordelet's estate is the 1.5 hectares of antique varietal apple and pear trees that are 40-50 years old. He plan... Read More »
Located in Thoré-la-Rochette in the eastern Loire near the Atlantic ocean, father and son Jean and Benoit Brazilier farm 25 hectares of vines, ten of which are family owned (Benoit represents is the seventh generation of the Brazilier winemaking legacy here). They farm and produce appellation Coteaux du Vendômois wines from Chenin Blanc, Pinot Blanc, Pineau d'Aunis, and Cabernet Franc, and Vin de Pays from Sauvignon Blanc, Chardonnay, Pinot Blanc and Gamay. They have some estate plantings of Pinot Noir. This sparkling Pineau d'Aunis Brut Rosé is absolute... Read More »
It's unlikely you'll find a more elegant, refined pear cider than this one from famed biodynamic Loire Valley cider producer Eric Bordelet. The tiny little tear-dropped shaped fruit for this comes from a stand of 60-foot tall, 300-year-old pear trees. With a delicate bead and complex flavors that are unparralelled, this would make a stunning and surprising substitution for Champagne at your next party.
A petulant child might pout over dinner, refusing to eat and then throw a temper tantrum at bedtime, causing no end of anxiety, sleeplessness and stress to her parents. A Pétillant wine, however, is considerably nicer at mealtime, and drinking this beauty from the husband-and-wife team of Didier and Catherine Champalou could be your next new stress reliever! Floral on the nose, dry and clean as a whistle on the palate, this 100% chenin blanc sparkler is less austere and less effervescent than Champagne, but every bit as fun to drink and versatile with fo... Read More »
92 points Robert Parker's Wine Advocate: "...Even better is the slightly richer, more honey and lemon-scented and flavored non-vintage Cremant de Loire. A blend of equal parts Chenin Blanc and Chardonnay aged for a minimum of 18 to 24 months in their cellars before disgorgement, this is a real beauty and a superb wine. Unfortunately, just under 100 cases are imported to the United States. (RP)" (6/2012) K&L Notes: This bubbly is very pure with fresh flowers, apples and sweet delicate spice. On the finish there is richness with underlying flavors of honey, nutmeg and vanilla which add to the well defined but ... Read More »
50% Gamay, 50% Grolleau. From the importer: "Dry with soft bubbles, notes of strawberry, raspberry and a touch of earth. Tangy orange on the finish.Sand and silex on the surface, on top of a limestone base. Ecocertified Organic. Yields are 40 hl/ha, 40 year old vines. All grapes are hand harvested. No pumps are used in the winery, only gravity | The wine spends about 18 hours on the skins before pressing. Fermented with wild yeasts in 400 liter barrels that are 4-7 years old | Bottled in February after the harvest and disgorged in March. The only additio... Read More »
Stephen Tanzer's International Wine Cellar: "Vivid gold with an aggressive bead. A complex bouquet of ripe apple, pear and quince, with honey and beeswax nuances. Distinctly chenin blanc in character, offering dried orchard fruit and bitter lemon qualities and a strong mineral undertone. A touch of marzipan adds depth to the dry, stony, precise finish. This will be very flexible with rich fish or poultry dishes." (5/2010) Wine Spectator: "Alluring, with ginger, quince and maple hints allied to a soft, brioche-filled palate. The friendly, open-knit finish has an off-dry hint. (Web-2010)" K&L Notes: Produced from Chidaine's biodyn... Read More »
Inventory: Redwood City
Stephen Tanzer's International Wine Cellar: "Bright gold with a frothy mousse. Pear and white peach on the nose, with complicating floral and spice qualities and a hint of orange zest. At once fleshy and dry, offering tangy citrus and orchard fruit flavors and slow-building spiciness. The finish repeats the orange note and leaves a strong spicy quality behind. This impressively energetic sparkling wine packs a more precise punch than plenty of non-vintage Champagnes." (5/2010) Wine & Spirits: "Golden in color and in its toasted lees flavors, this wine freshens up with honey and crisp apple notes. A spicy sparkler to ...Read More »
100% Cabernet Franc produced in the méthode ancestrale fashion. Vines grown in clay and limestone were hand-harvested and underwent a direct press. Natural yeast was used for fermentation and no dosage added. Salmon in color with vibrant aromas of wild strawberries and fresh watermelon along with its fine bubble just add to the fresh style.
From the importer: "Eric Bordelet's newest creation is going to be a big hit. This fresh, off-dry (but closer to dry) apple cider from his younger trees is fermented in a fresher style than his bottled ciders. Less skin maceration, makes for a more refreshing cider that will be even more versatile. Presented in 5L, re-closeable aluminum "kegs," just put this in your fridge and the cider will stay fresh and vibrant for up to two weeks after opening. We bet it doesn't last that long!"