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Sumptuous aromatics of pomegranate, black raspberry, clove, orange zest, toasted vanilla, and dried florals arise on the nose of this wine. The palate oers concentrated black currant, black strawberry, coriander, mocha, candied orange zest, and tannins on the finish. *Cellar Selection* (TP)

A depth of brambly black and blue fruit dazzles on the well-structured palate of the 2024 Pinot Noir, layered in light bolts of baking spice, forest, and black tea. Balanced acidity keeps it fresh and lively and inviting in its youth. Drink now through 2032.

Aromas of blood plums, violets, licorice, spices and dried herbs. The palate is medium- to full-bodied with a generous mouthfeel framed by finely extracted tannins and bright acidity. There’s tension to the wine and persistent purity of fruit in the finish. California's nod to the northern Rhone at the highest level. 100% whole-cluster fermentation. Drink or hold.

Bright and lifted red-fruit aromas of wild strawberries, confit cherry, rose petals and citrus peel. The palate is medium-bodied with fine-grained tannins and bright acidity, finishing with an earthy undertone. Well balanced and pure. Drink or hold.

This is perhaps the most exciting Anonymous Wine Collective release to date! The name I chose for this bottling is more than a subtle hint at the truly world-famous source of this extraordinary Cabernet Sauvignon. "Summum Bonum" is Latin for "highest good" or "highest virtue." Now, it shouldn't take too much detective work to figure out that there's a very famous place in Oakville that has historically been known by a remarkably similar name...except in Greek rather than Latin. Have you figured it out yet? I'm certainly not going to spell it out here, especially since this particular name has been the subject of some rather intense legal battles over the years. Got it now? I thought so! That's right, this wine comes entirely from a parcel of vines in the very heart of one of the most celebrated stretches of Cabernet Sauvignon vineyard land on the planet. We're talking genuine "Grand Cru," "First Growth" pedigree here. The vines are rooted in the gravelly soils of a gently sloping alluvial fan along Oakville's western bench, at the foot of the Mayacamas Mountains. This is truly hallowed ground for Cabernet Sauvignon, a place that has produced some of the most legendary and sought-after wines in Napa Valley history. The winemaker, who must also remain anonymous, brings decades of experience crafting exceptional wines in both Napa Valley and Bordeaux. They've been instrumental in producing wines for some of the valley's most prestigious estates, with plenty of perfect 100-point scores to their credit. Suffice it to say, the pedigree behind this bottling is nothing short of extraordinary. But beyond the famous vineyard source and remarkable winemaking credentials, what makes this wine so special to me is the care, craftsmanship, and traditional approach behind it. This is a genuine, handcrafted labor of love, meticulously tended from vine to bottle with an unwavering commitment to quality. The artisanal techniques employed here are increasingly rare in modern Napa Valley winemaking. There's a distinctly classical, almost nostalgic character to this Cabernet that transports me back to the legendary Oakville wines of a bygone era. It's a style that speaks of the vineyard, the vintage, and the timeless character of great Cabernet Sauvignon rather than chasing the latest trends. I can't wait to hear what you think when you pull the cork. For me, this is one of the most compelling and exciting wines we've ever had the privilege of bottling under Anonymous!

What a knockout! With subtle brioche, incredible freshness and a dry, chalky finish that goes on for days, this wine gets its texture from around seven years of ageing on the lees, it's incredible finale from massal selected vines planted to the pure chalk of Bouzy and dry snap from very low (around 2g/l) dosage. If you want a real terroir experience, it is in this bottle, but if you just want generous, rich champagne that still finishes definitively dry, that is here too! Maison 76 is our private label here at K&L, but we wanted it to be about true value, not just the lowest price. I think this is one of the best wines on the shelf in any category at this price, and a true marvel of champagne. Don't miss this one!

Profound nose of minerals, eggshells and touches of seashells and white fruit. Broad, salty, minerally and long. From vines over 70 years old. Aged 25% in oak barrels. Drink or hold.

This ridiculous lot of bourbon from our friends at Rare Character was distilled by an undiclosed distiller to a mashbill of 60%, 36%, and 4% malted barley. They won't confirm it, but this is going to be almost certainly Bardstown Bourbon Company and would be one of the oldest BBC bourbons on the market. It doesn't really match the current distillery profile and whether this is stock that was distilled for a client that's since walked away or experimental stuff that was deemed out of profile, we're damn lucky to have gotten any because it's easily the best we've seen from this slick Bardstown operation. Expect a dense woody profile which offers deep dark red fruit rather than the typical softer stone fruit character of the normal BBC distillate. The label was created by Raylene Gorum and is titled "Bird Math." Raylene is a Bay Area public artist who creates large-scale, site-specific installations that transform the built environment through metal, wood, acrylic, plastic and intricately cut vinyl. Trained in architecture at Cal Poly San Luis Obispo and École d’Architecture in Paris, she has exhibited internationally and created major civic works, including Lady Bayview, a permanent 5,500-square-foot artwork on San Francisco’s India Basin waterfront. Her collaborative practice brings art into public spaces and everyday life.

Focused herbal, wild black fruit and tobacco nose. The youthful palate is poised and approachable with a soft texture, high tannins and brisk acidity. It has an intensity of flavour in the mouth and an energetic, impressively long, finish. A very accomplished expression of Graciano. The value here is superb! *Platinum Medal 2022 Decanter World Wine Awards*

The 2014 Tronquoy-Lalande is medium to deep garnet in color. Intense notes of Morello cherries, creme de cassis, and plum preserves spill from the glass, plus touches of mint tea, iron ore, and dried roses. The medium-bodied palate is taut with muscular black fruits and fantastic tension, framed by firm, grainy tannins, finishing long and fragrant. Simply beautiful! (LPB)

A big, robust, warming wine from one of the brand's traditional single-vineyard sources in Dry Creek Valley. Broad, ripe and jammy. Full-bodied, saturated with blackberries, blueberries, black pepper and baked cherries, with soft tannins and a sense of sweetness. Drink or hold. (JG)

Take the classic Lagavulin and make it sweet? Keeping the peat and adding a chunk of sweet elements so that even the most vehement peat-haters are swayed? Sweet Peat is Lagavulin’s first new permanent expression in nine years. The whisky spent a full 11 years aging in first-fill American oak ex-bourbon casks, known for bringing sweeter vanilla notes to the palate, and that certainly shows here. Sweet on the nose, with peat smoke, sea foam, cedar, and pronounced honey and vanilla. Mellow on the palate, syrupy and smooth—peated but not overly peated– it still shows the classic (heather) bonfire and iodine notes along with strawberry jam, dark chocolate, and coffee. The finish has spice and peat to keep the fruit in balance. In general, it is light and sweet, almost candy-like. From the brand, “Sweet Peat presents peat in a way that tastes more approachable, while still delivering the depth and complexity long associated with Lagavulin.”

Fresh green notes of sweetgrass and lemongrass add complexity to the core of peach and citrus flavors, with Key lime and a touch of crunchy sea salt on the intense finish. Drink now.

Simply put, Christian Moueix's Napa Valley project Ulysses is a wine every collector of Napa Cabernet should have in their cellar. The 2021 release of the Oakville red is a knockout that is never too bombastic, entirely reserved even in its generosity, and one that will last a very long time. A dry winter and spring led to the second consecutive year of a drought that began in January 2020. Temperatures were warm and consistent and slightly above average. The vines produced smaller clusters of small berries with high phenolic compounds and tannin levels. 1,400 cases produced. Opaque purple-ruby to the rim. A wine showing all the best qualities you'd expect from a prime Oakville site. This is a beautifully balanced red, imbued with a tremendously fresh streak of acidity. The nose leads with prime, ripe, dark black fruits, cassis, violets, creme de menthe, and crushed slate.—medium to full-bodied with impressively fashioned tannins that are robust and build through the extravagantly long finish. Marked by ripe black cherry and spiced plum notes, the length is extended by zesty blood orange acidity. Fragrant with sage and thyme, nuanced by brighter cherry blossom freshness and mineral tension. Impressive depth and density with a core of pure, ripe, and juicy fruit. Exceptional.

The aromas include seaweed, shoe leather, cigarette smoke, smoked fish, oaky vanilla, pork rind and bacon. Entry is sweet, caramel-like and smoky; the midpalate features long, oily, cocoa bean flavors that crescendo into a sweet peat-reek taste of smoke, vanilla and cinnamon. Concludes oily and honeyed.

Power, structure and complexity all come together in this spicy, full-flavored and relatively tannic wine. Wafting from the glass, black pepper, blackberries and hints of smoky oak meld on the palate with rich, saturated black fruits, grilled plums and singed sage. *Cellar Selection* (JG)

Each year on Ardbeg Day, the Islay distillery opens its doors for the Feis Ile festival—and the global Ardbeg Committee celebrates with a bold limited release. The 2025 edition, “Smokiverse,” debuts an experimental High Gravity mash: less water, more grain, and a denser, richer fermentation that amplifies intense flavor. Crafted to mark this year’s theme, “Experience High Gravity,” Smokiverse is peaty, fruity, and otherworldly in depth. This is Ardbeg at its most innovative—a high-intensity dram for the smoke-loving faithful. Tasting Notes from the Distiller: "Color: Gold. Nose: Bright gold. An explosion of fruity notes, reminiscent of smoked bubblegum, fuse with whiffs of ripening barley and toasted sourdough bread. A splash of water reveals dense, sweet, and aromatic peat smoke, accompanied by gently smoked tropical fruits. Taste: A rich, creamy mouthfeel drifts into sharp, sooty and spicy notes of creosote, aniseed, and clove. Tempered by the distinct sweetness of muscovado sugar, robust woody notes orbit rich charcoal. Finish: Finally, in an almost infinite finish, earthy peat moss fuses with sizzling bonfire embers." Limited availability.

This stuff is so overtly awesome it's hard not recommend it even to people who adamantly hate peat smoke. Something about putting that sweet syrupy sherry note on top of Lagavulin's oily robust spirit is so satisfying. I see why every other distiller in the world is trying to emulate it. Of course, nothing is like Lagavulin so where others fail miserably, the Lagavulin Distillers Edition is a triumph. Massive, rich, all encompassing, yet balanced - this is whisky you'll need to savor slowly. The sweet nutty aromas of the sherry make it seem almost dessert like on the nose, but all that oil and smoke keeps it in range. As always, there is a limited supply of this whisky and once it's gone we'll have to wait for the new release. Now with new rolled back pricing, we're selling it for the same price as releases from 10+ years ago. Totally worth every dollar still.

This beautiful barrel of rye whiskey perfectly matches aromatic sweet wine with dry, spicy mountain rye. If you know anything about me, you know I'm extremely skeptical of wine-finished bourbon. While there are certainly great examples out there, I rarely feel that adding a wine finish significantly improves the whiskey. More often it simply makes the spirit taste different, which is fine I suppose, but if you're going to go through all that effort, why not make it better? Otherwise, it feels like a wasted opportunity. Rye whiskey, however, has far more potential for added depth and nuance in my opinion, and this barrel is a perfect example. First, we have a relatively uncommon type of sherry cask that even in Scotland is rarely encountered, paired with a classic rye recipe from one of the original distillers of the American craft movement. Let's have at it. The color is solidly dark, no doubt thanks to more than 16 months of finishing, a deep mahogany (1.6). The nose bursts forward with sultanas, jasmine, Seville orange, roasted clove, and sweet fresh herbs like fennel and dill. The pungent raisinated fruit blends beautifully with dark herbal tones and bright citrus zest. On the palate, the sweetness of the wine arrives immediately and in the most pleasurable way. It reminds me somewhat of Angel's Envy Rye, but instead of molasses you get a more balanced profile built around zesty citrus and plummy fruit. The mid-palate carries just enough spice to keep the whole package from feeling overly dessert-like, but not so much that it dries out the finish. Altogether a lovely cask that proves those guys up in the snow can still surprise us when they want to. This is an easy bottle to recommend to nearly anyone with even a passing interest in American whiskey, but it also has the kind of broad appeal that could pull plenty of new drinkers into the fold.

The 2023 Holocene Apocrypha Pinot Noir from the Chehalem Mountains was crafted with 100% whole cluster fermentation and matured for 9 months in 25% new French oak. Saturated flavors of black cherry and spiced plum intermingle with wild raspberry, while underlying notes of crushed basalt and wet earth contribute striking depth. Hints of savory herbs and dried rose petals drift in the background, adding intrigue and nuance to the fruit-forward core. The wine immediately draws attention with its opulent texture and broad palate presence, where layered tannins integrate seamlessly with its natural richness. Fine-grained tannins and perfect levels of acidity complete the wine. Highly recommended and editor’s choice.

Wilderness Trail is one of those places that has always felt a little like Willy Wonka. On one of our first visits, we got the tour from Dr. Pat himself, and we have been smitten ever since. They have done some amazing things, and while I'm still not quite sure why Campari purchased the distillery, this whiskey was made by the original team back in 2020. These older single barrels have finally turned the corner and are showing so much depth and unique character. Let's have a look. A classic auburn hue (1.5). The nose explodes with dark berry fruit, blackberry and cherry, plus loads of graham cracker, honey, leather, medium-roast Colombian coffee, hints of earthy herbs, and bitter bark. The palate is almost like cherry cola and Dr Pepper mixed together, with dark dried plums, cherry, vanilla, and cola nut. This is one of the more balanced WT barrels we've tried, but it is still bold and spicy, with the big green herbal notes and baking spices coming in on the finish to clean it all up. An absolutely delicious barrel, seemingly determined to prove the thesis that was proposed in Danville one day many years ago.

Ah, a breath of fresh air, as this vivid, appetizing and mouthwatering wine counters the prevailing Napa trend of rich, full-bodied whites. An almost electric feel and vibrant citrus light up the palate. Flavors of grapefruit, lemon zest, green-apple skin and flint keep you coming back for more. Drink now.

The 2021 Zinfandel Estate Grown, with 5% Petite Sirah and 2% Malbec in the blend, is medium to deep garnet-purple in color. It rolls out with fragrant notes of baked black cherries, fruitcake, and raspberry preserves plus hints of Chinese five spice, rose oil, and black tea. The full-bodied palate delivers great tension and intensity, with lightly chewy tannins and a long perfumed finish.

There's something meaningful and gratifying about bottling an OB Bruichladdich once again. If you're not aware, K&L was Bruichladdich's ride-or-die customer number one. Even before I started here, we were one of the first stores to EVER bottle a Bruichladdich from the new regime. The old distillery was bought by a consortium led by wine and spirits industry veteran Mark Reynier and Bowmore Master Distiller Jim McEwan. Almost exactly 20 years ago, their "First Born" single casks were sold at K&L at the fresh young age of 6 years old (thank you, Susan!!!!). Some of the first spirit produced after the refurbishment was done. When I took over several years later, our first mission was to go to Islay and explore the Bruichladdich warehouses. There we found many of our first "Faultline" barrels, but also the infamous Quarts de Chaume Micro-Provenance barrel. That's a story I won't dive into today, but our time with Jim at Bruichladdich was completely formative, and I still consider him a dear friend, although it's been many years since I've seen him. And while that phase in our relationship with Bruichladdich ended with the sale of the distillery and its old stocks to Rémy Cointreau, our love for the spirit distilled there has not subsided in the slightest. The new team, led by the wonderful Adam Hannett, continue to push the envelope and bring new and exciting things to market from that beautiful Tiffany-blue beacon on the bay. Now, in a surprising twist, where once we were told "never again," we're now told "please and thank you!" A beautiful barrel of Bruichladdich aged full-term in a cask that held the great white ratafia of the Charentes. The vin muté category is severely underappreciated in the States, but it turns out that if you take fresh grape juice pressed from the high-acid grapes grown on the wonderful chalky soils of Cognac, arrest its fermentation with freshly distilled Cognac and age that in old Cognac barrels for many decades, you create one of the most complex and delicious dessert wines available. The closest analogue is the wonderful botrytized white wine from due south of the Charentes, Sauternes, but of course at a fraction of the price. Now imagine taking that old wood, simply brimming with sweet, oxidized glory, and filling it with the fabulous, full-bodied Bruichladdich spirit. It's truly a match made in heaven. I honestly hate to trivialize this spectacular whisky with tasting notes because its existence is so poignant and meaningful to both me and the history of the store, but I will try to do it justice here. The color doesn't fall nicely into the classic "Whisky Magazine" color descriptors I usually use, as there's an almost pinkish-red character to it, but the closest is russet/tawny (1.3/1.4). The nose is impeccable and cleaner than expected for such a unique cask type, with a huge, almost buttery confectionery note followed by lemon curd, candied almonds, Shine Muscat, salted pretzel, nougat, peach tea, mossy rocks, wet gravel, pancake syrup and wildflower honey. On the palate, there's big sweetness at first, with the darker, craggy notes quickly balancing the richness of the wine: barley syrup, shiso leaf, lemon balm, peppermint oil, camphor, mace and pink peppercorn. It's viscous and long. With water, the old-school retro malt character comes forward, as do the sweet lemon oils. It's lovely, classical, eminently drinkable and stupendously delicious. It's not as sweet and juicy as some Sauternes casks, nor as spicy and tense as some Cognac barrels. A totally unique yet somehow totally classical Bruichladdich that we're proud to be selling exclusively at K&L.

All destemmed and aged seven months in 18% new French oak barrels, the 2023 Pinot Noir Julia's Vineyard offers framboise, Bing cherries, sappy underbrush, and floral notes that develop nicely with air. It's medium-bodied, balanced, has good depth of fruit, and a complex, satisfying style that would best many a great Village-level red Burgundy. I'd happily drink a bottle. Drink 2025-2030.

The 2023 Elena Walch Castel Ringberg Sauvignon Blanc (Alto Adige DOC) is a remarkably poised, beautifully layered white that showcases the benefits of an esteemed single-vineyard monopole. Rising above Lake Caldaro on moderate-to-steep slopes between 330 and 400 meters elevation, the Vigna Castel Ringberg features an intricate matrix of 30,000-year-old glacial gravel, morainic debris, and loose limestone. The site is consistently ventilated by the warm, drying southerly Ora breeze from Lake Garda, protecting the fruit while letting it ripen evenly. To preserve the raw, nervous tension of the grape while building subtle texture, the fruit underwent a bifurcated vinification after cold clarification: roughly 60% to 85% was fermented at low temperatures in stainless steel with extended lees contact, while the remaining portion was fermented and raised in neutral large oak casks and French barriques before an early assemblage and bottle aging.