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K&L Staff Recommendations
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 »
This is a sparkling wine blend made up of 40% Pinot Noir, 40% Mondeuse and 20% Gamay. It has a gorgeous nose of red fruit and spice. Explosive in the mouth with a rich creamy mousse. What a treat!
Inventory: Redwood City
Hubert Clavelin and his two sons have vineyards in the Côte du Jura, a small range of mountains about 30 miles to the east of the Côte D’Or in the province of the Franche-Comté. Within their holding they have a parcel of very high limestone soil that they have planted in Chardonnay and from this parcel they make their sparkling wine, Brut Comte. Their method is the same as champagne; the wine is fermented in the bottle and each bottle is hand-riddled. The care that they take is shown in the very fine quality of the Brut Comte – tasting more like a lesser... Read More »
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 »
So very light and so very fresh, this bubbly is a natural as aperitif, but it is also delicious served at brunch, with fresh fruit or alongside lighter, fruit-based desserts. Also try it with Comte or gougeres. 100% Chardonnay, methode champenoise. 12% abv.
Inventory: Redwood City
91 points Wine Spectator: "A racy and engaging sparkler, with delightful apple, pear and fig notes laced with powdered ginger, dried persimmon and heather hints. Shows excellent length and cut on the finish, delivering mouthwatering drive. Chardonnay. Drink now." (7/2014)