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K&L Staff Recommendations
100% Gamay from the heart of the Loire. A lovely pale pink color with hints of strawberry cream and spice on the nose. A very bright and cheerful style of rose with a nice crisp finish that is fantastically refreshing and easy to drink. I am seeing a lot of empty bottles of this going into my recycling bin over the next few months. (Eric Story, K&L Loire wines buyer)
92 points Antonio Galloni: "Vivid red. Complex, highly perfumed bouquet evokes fresh raspberry, potpourri and Asian spices, plus an intense mineral overtone. On the palate, lithe, penetrating red fruit flavors put on weight and become spicier with aeration. At once concentrated and lively, finishing with excellent clarity and thrust and supple tannins that add shape. (JR)" (12/2014) K&L Notes: The Cuvee des Ambassades name comes form the fact that this wine has been selected by the French Embassies around the world as one of the wines their ambassadors pour to represent France at official funct... Read More »
Inventory: Redwood City
Spontaneous fermentation. An altogether preferable scenario to spontaneous combustion, and A LOT more fun to drink. This pink, semi-dry bubbly was made by spontaneous fermentation, otherwise known as methode ancestrale. Grapes are picked by hand (not just any grapes, these are the local Poulsard and Gamay grown on mountainous slopes in the shadow of the Alps), and fermented in chilled vats just reaching 5 or 6 degrees alcohol. The young and light wine is then bottled, along with its active yeast and considerable unfermented sugars. Under pressure of the ... Read More »
92 points Stephen Tanzer's International Wine Cellar: "Bright violet color. Intense, mineral-tinged red and dark berry aromas show excellent clarity and hints of licorice and potpourri. Juicy and expansive on the palate, offering vibrant black raspberry and bitter cherry flavors that turn sweeter with air. Clean and minerally on the finish, which lingers with excellent tenacity and silky, slow-building tannins." (2/2015)90 points Robert Parker's Wine Advocate: "The 2013 Morgon is more reticent on the nose compared to the non-sulphite version, without the same detail. The palate is medium-bodied with fine, ripe tannins and pretty red cherry and candie ...Read More »
This red comes from 40- to 60-year-old Gamay from a single block of vines, harvested by hand and fermented and aged in tank for eight months before release. Pure and rich, it represents an astounding value in Touraine and the Loire as a whole!
Only 300 cases produced and just happens to be the first vintage of Gamay produced by Xavier. I absolutely love Gamay from this region of the world. It has a rich depth of color and fruit structure, good spicy aromatics but light and easy to drink without being overly serious. Try it with grilled sausages or an herb marinated skirt steak. (Eric Story, Loire Buyer)
Wine Spectator: "Off-dry, showing enticing aromas and flavors, with red cherry, tangerine and spice followed by a creamy finish. Lively and fruity." (9/2007) K&L Notes: The Bugey Cerdon region in south-eastern France is known for its unique sparkling rosés made from Gamay and Poulsard grapes. This one (a blend of 90% Poulsard and 10% Gamay) is produced by a father-and-son team who follow the technique called "ancestral method:" The grapes are picked by hand, then pressed and fermented in cold vats until the alcohol reaches about 6 degrees. After a light filtration that leaves most of... Read More »
Harry Peterson-Nedry's Gamay Noir is up there with best of them--think Cru Beaujolais from Marcel Lapierre or Jean-Paul Thévenet. Wildly complex, the nose is full of fresh red fruits and purple floral tones, with an undercurrent of green, leafy vegetation. Tangy, acidic and vibrant, this is the kind of wine I want to drink by the bottle and often do. Fresh cherry/raspberry fruit combines with notes of fennel pollen and sweet tea to round out this food-friendly wine. (Bryan Brick, Domestic wine buyer)
This comes from the little known AC of Côte Roannaise, which was established in 1994 and sits about 50 kilometers west of Lyon in the Loire Valley. The granitic soils of this southern appellation are well-suited to Gamay, and especially to the family-owned Domaine Robert Sérol, now being run by the fifth generation. The domaine's namesake, Robert, was the first in the family to bottle the wines, and he can be still found wandering the property today, though it is his son Stéphane who has been managing their 20 hectares since 2000. The Vieilles Vignes com... Read More »
The folks at Maison Louis Tête have been growing wine in Beaujolais since the start of the 19th century, and they own vineyards in all of the best of Beaujolais' crus. The Moulin-a-Vent is an eminently drinkable, juicy red table wine.
Robert Parker's Wine Advocate: "As for Chermette’s more famous red wines, his Beaujolais cuvees, his least expensive of these is the 2012 Beaujolais Vieilles Vignes Cuvee Traditionelle, which has emerged from very low yields because of hail damage in 2012. It is slightly more concentrated, since as much as 50% of the crop had to be eliminated or was destroyed in the hail storm. The result was that, while 2012 is generally considered a horrible vintage for Beaujolais, this wine is an undeniable success. Succulent cherry and raspberry fruit intermixed with hints of roasted herbs and damp ...Read More »
Inventory: Main Warehouse
From 40-year-old vines, strictly restricted in their crop level, growing in decomposed granite and crumbly schist soils. "Lacy and charming with a suprising amount of structure for an entry level Bojo." (Importer's note)
Brouilly is the largest of the cru Beaujolais.
Robert Parker's Wine Advocate: "The 2013 The Dragon's Tale Gamay Noir, from 282, 284 and 358 clones, is named after the typhoon that swept across Oregon that year. There were two pickings on October 3 and November 2, the second undergoing carbonic maceration. It has a delightful bouquet with lifted Morello cherry and cold stone scents. The palate is medium-bodied with soft fleshy red fruit, moderate acidity and a slight vegetal tincture on the Chinon-like finish." (3/2015)
Jancis Robinson: "Peppery and bone dry. Desperately needs time. Very angular." (11/2013)
Inventory: San Francisco
The Bugey Cerdon region in south-eastern France is known for its unique sparkling rosés made from Gamay and Poulsard grapes. This one (a blend of 90% Poulsard and 10% Gamay) is produced by a father-and-son team who follow the technique called "ancestral method:" The grapes are picked by hand, then pressed and fermented in cold vats until the alcohol reaches about 6 degrees. After a light filtration that leaves most of the active yeast in the unfinished wine, it is bottled and continues its fermentation in the bottle. Bright, fruity, and refreshing, this ... Read More »