By: Kai Pedreno | Review Date: 7/27/2026 | Send Email

Seven years on the lees and it shows! Leesy, toasty, with bruised apple and a savory Parmesan rind edge. An equal-thirds blend of Chardonnay, Pinot Noir, and Meunier. really Lovely stuff tied for my favorite from Baron-Fuente with the 2018 "Rebelle"!

By: Kai Pedreno | Review Date: 7/27/2026 | Send Email

Brioche, cream, and a savory, faintly cheesy depth, all held together by nicely balanced acid. It a good all-around champagne!

By: Kai Pedreno | Review Date: 7/27/2026 | Send Email

A bright, high-acid Champagne built on 40% reserve wine and 3–4 years on the lees. Bruised apple and orchard depth. Meunier-led with Chardonnay the lending lift. Magnums get 5 years on the lees and drink with noticeably more richness.

By: Kai Pedreno | Review Date: 7/27/2026 | Send Email

A really Perfumed and pretty Champagne starting on the nose with rose petal, hibiscus. followed through with cherry and rose notes on the palate. It also keeps the house signature fresh style.

By: Kai Pedreno | Review Date: 7/27/2026 | Send Email

Another great addition to the Lanois line up! Apple and citrus up front, real depth and complexity underneath, mineral throughout as expected from a Lanois.

By: Kai Pedreno | Review Date: 7/27/2026 | Send Email

This Fruit pulled from the tops and bottoms of the slope, where ripeness lags as a result you get a very mineral Champagne with a high-acid finish that slices clean through. Precise and chalky. One of my favorites from Lanois!

By: Keith Mabry | Review Date: 7/27/2026 | Send Email

The Jacourette vineyards sit beneath the shadow of the Montagne Sainte-Victoire, the limestone massif that has watched over this corner of Provence since long before Cézanne made it famous on canvas. Over millennia, the mountain's limestone has eroded, forming the surrounding clay soils, laying down the calcareous foundation that gives these wines their signature minerality. We've been working with vigneronne Hélène Dragon since her 2013 vintage, and in that time her style has only sharpened — each vintage leaning further into purity and precision. Her base cuvée has always been a great success for us, a bright and reliable expression of Provençal rosé. But this year, with Sainte-Victoire's elevation to Cru status, we've decided to shift our focus entirely to her top cuvée: select parcels within the Sainte-Victoire Cru, carved out from the lower-yielding vineyards directly beneath the mountain. We couldn't be more thrilled with this decision. For just a few dollars more, this wine offers so much more — riper fruit and a richer, more layered palate: white strawberry, raspberry, grapefruit, and herbes de Provence, with a light fennel note that adds real dimension and sets it apart from lesser bottlings in the appellation. Depth, length, and gorgeous minerality make this a genuinely harmonious glass. This is Provençal rosé built for the table — think roasted vegetables in olive oil, tuna niçoise, brandade on toasted bread, grilled sardines, even lamb chops. Jacourette remains one of our favorite producers working in the region today.

By: Ryan Woodhouse | Review Date: 7/25/2026 | Send Email

Another rocking value, the 2024 Anderson Valley Pinot Noir from Brick & Mortar showcases the dark, brambly fruit character I always associate with this region. A little deeper and more brooding than the Sonoma Coast bottling, it leans toward blackberry, dark cherry, dried herbs, and forest floor. Polished tannins and a subtle touch of oak spice lift the wine and linger through the finish. It is still a baby, but already drinking beautifully, needing only a few swirls in the glass to awaken the aromas. Incredible QPR.

By: Ryan Woodhouse | Review Date: 7/25/2026 | Send Email

Showing that they are every bit as skilled with Chardonnay as they are with Pinot Noir, Matt and Alexis bottle this wine simply as Anderson Valley, even though it comes entirely from a single renowned vineyard: Ferrington. You may recognize the Ferrington name from iconic producers such as Williams Selyem, which have long sourced fruit from this mature Anderson Valley site. The wine offers beautifully crystalline golden orchard fruit, ripe citrus, spiced apple pie, salted almond, and stone-ground flour. The balance between fruit and minerality is spot-on, with generous ripeness matched by wonderful tension and verve. This is a seriously sophisticated Chardonnay at a remarkably reasonable price. Awesome stuff!

By: Ryan Woodhouse | Review Date: 7/25/2026 | Send Email

Matt and Alexis Iaconis, the husband-and-wife duo behind Brick & Mortar Wines, continue to produce some of the most consistently delicious and exceptional-value wines in the state. These wines overdeliver in every way. The 2023 Sonoma Coast Pinot Noir actually comes from a single vineyard in Carneros, right on the edge of San Pablo Bay. The fruit is sourced from 25+ year-old vines farmed under certified organic standards. Elegant and silky, the wine is packed with juicy, ripe fruit, offering notes of red berries, alpine strawberry, nutmeg, and dried rose petal. This is simply crazy delicious at such a modest price point. There are hundreds of $50+ Pinot Noirs out there that can’t come close to the quality in this bottle.

By: Kerry Kennell | Review Date: 7/24/2026 | Send Email

Vin Vif (pronounced Vahn Veef) is French for “lively wine.” The 2025 Vin Vif (Union Sacré) Central Coast Albariño is bright lively as it shimmies on the palate. Whole-cluster pressed, it fermented in neutral oak barrels and aged sur lees for 6 months. A smile in a glass, it’s a sheer delight. What a perfect wine to open any dinner or event with because it’s refreshing, freestyle fun. Passionfruit, white peach, jasmine blossoms, and lime zest jive to the beat of a juicy, mouthwatering acidy. Tongue-tingling minerality is electrifying—definitely sequins on this go-go dancer’s hot pants. At 12.5% ABV it’s a great afternoon sipper while listening to Fabienne Delsol.

By: Cary Herrman | Review Date: 7/24/2026 | Send Email

This Pinot is proof that you don't need to spend a fortune to drink well. Punching comfortably above it's price point, it delivers a surprising amount of structure with fine, grippy tannins that give the wine far more backbone than you'd expect. Bright red cherry and raspberry lead the charge, but it's the savory herbal notes that keep things interesting, adding a touch of wild sage and dried thyme that makes each sip a little more compelling than the last. It's approachable on a Tuesday night but has just enough personality to earn a spot at the dinner table. Pair it with roast chicken, grilled seafood, or mushroom risotto.

By: Noah Schwartz | Review Date: 7/24/2026 | Send Email

López de Heredia is one of my favorite wineries. They live up to the expectations of being one of the first three wineries in Rioja (and the first in Haro). I appreciate that it is run by two sisters (women in a male-dominated industry), However it's their dedication that truly stands out. They maintain their own cooperage- still hand-making their barrels, and they release their wines only when they believe they are ready- aging the wines well beyond the minimum requirements of the DOCa. That commitment shines through in this four-years aged, oaky Viura. The result is a dry, medium-bodied wine with gentle acidity, a rich texture, and just a touch of "ripeness"- the qualities I want in my white wines. Yummy.

By: Rachael Ryan | Review Date: 7/24/2026 | Send Email

A joint venture between two of the most famous names in Bordeaux and Chile – Baron Philippe de Rothschild and Concha y Toro – Almaviva has long been one of Chile's flagship wines, and the excellent 2021 vintage is a great example of exactly why it ranks among the world's most collectible Bordeaux blends. The 2021 vintage is a blend of 71% Cabernet Sauvignon, 22% Carménère, 5% Cabernet Franc, and 2% Petit Verdot, sourced from meticulously farmed vineyards at the foot of the Andes. Following fermentation, the wine matures for 20 months in French oak barrels, mostly new, adding structure and polish without overwhelming the fruit. The cooler 2021 growing season produced a wine with tremendous freshness and more restraint than the plusher 2020 vintage, emphasizing elegance over sheer power. Sun-ripened blackberry, raspberry, graphite, violet, cedar, and subtle graphite unfold gradually in the glass, supported by vibrant acidity and a seamless, supple mouthfeel. Rather than leading with opulence, this is a wine that is elegant and sophisticated, revealing increasing layers of complexity with air and promising decades of graceful aging in the cellar. If you're looking for a bottle that showcases why Chile has become one of the world's premier fine wine regions, Almaviva remains the benchmark. The 2021 Almaviva is a compelling reminder that Chile's finest Bordeaux blends belong in the same conversation as the great classified growths of the Médoc, delivering First Growth-level craftsmanship at a fraction of the price commanded by Bordeaux's elite.

By: Keith Mabry | Review Date: 7/24/2026 | Send Email

If Hedgehog Vineyard is Alpha Estate's most approachable expression of Xinomavro, "Barba Yannis" is the other end of the spectrum — the estate's most serious, structured, and age-worthy bottling of the grape. The difference starts in the vineyard: these vines were planted in 1919, making them over a century old, and that age shows in every aspect of the wine. Old vines like these naturally yield less fruit, but what they do produce carries a depth and concentration that younger plantings simply can't replicate. Where Hedgehog shows Xinomavro's lifted, Valtellina-like grace, Barba Yannis leans into something denser and more brooding — dried cherry and dried rose give way to tobacco leaf, dried fig, and a savory, almost meaty undertone. The tannins here are firmer and more assertive than in Hedgehog, built for extended aging rather than immediate pleasure, though they never feel harsh or unresolved. There's a real sense of gravity to this wine that speaks to both the vine age and the reserve-level attention it receives in the cellar. This is a wine to set aside for a few years, or to open now alongside something equally substantial — braised short rib, aged sheep's milk cheese, or a rich lamb stew. If Hedgehog is where I'd send someone new to Xinomavro, Barba Yannis is where I'd send them once they're ready to see how far the grape can go.

By: Keith Mabry | Review Date: 7/24/2026 | Send Email

"Familia" draws from a selection of the estate's own family-owned parcels, some of the oldest and most prized sites they farm, planted in the classic kouloura basket-trained vines that protect the fruit from Santorini's relentless wind and sun. The result is a wine of extraordinary precision showing white peach, preserved lemon, crushed oyster shell, a whisper of fennel. This is all wrapped around that signature volcanic minerality that just seems to keep going on the finish. This is a serious, cellar-worthy Assyrtiko, and one of the most complete expressions of the grape I've tasted this year. Drink it now alongside grilled octopus or a rich seafood risotto, or tuck a bottle away — it has the structure to reward five, even ten years in the cellar.

By: Keith Mabry | Review Date: 7/24/2026 | Send Email

The 2016 Assyrtiko, aged semi-oxidatively like the Odyssey, carries real tension — underlying acidity and minerality that unfurl as it opens. Lime peel, toasted almonds, and pineapple rind emerge with air. This is not a wine to rush.

By: Ryan Moses | Review Date: 7/24/2026 | Send Email

This is the first Lynch Bages made at the new winemaking facility, and they've rung in the new era in style. Another 2020 that looks like a long distance runner, especially compared to the more elegant and bright 2019, it feels like an echo of their 2010—sure, it'll need time, but those who get in early will be thrilled with what they have in their cellar for the years to come. Dark cassis, graphite, tobacco, and black cherry line the palate that retains a level of freshness, but the depth is just stunning. Long, energetic, and dynamic, it is in the style that makes it so apparent why folks adore Lynch Bages, while still keeping its feet planted firmly in Pauillac. I can't wait to see how this develops, but for now, it is a sleeping giant and one of the best buys you'll find from this estate.

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

Every time I have the Launois 2017 "Helia" Grand Cru Brut Blanc de Blancs it brings me more joy. It just rocks. 2017 was a stellar vintage for Chardonnay so when it's sourced from old massal-selected vines in the Grand Cru villages of Mesnil, Cramant, and Oger, in the iconic Côte des Blancs, and is aged for over 6 years on the lees, you should expect great things. Launois makes other champagne that are a single year (e.g., Veuve Clemence), but they only vintage date it if it's 100% Chardonnay that's 100% from the mid-slope. On the amazing nose, sweet cream, biscuit, lemon, lime, orange, and hints of dark toast. Medium-bodied, ripe orchard fruit, sweet vanilla, peach, pair, hints of white pepper, and zippy acidity up front but soft on the finish. An outstanding champagne of power, depth, and complexity that will continue to evolve and become more delicious!

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

While their Rosso is our go-to for immediate gratification, the Zannoni family's flagship Brunello is the reason Tenuta La Fortuna remains an absolute cornerstone of our direct import Montalcino portfolio. They have mastered the art of traditional, terroir-driven winemaking, and in a historically great vintage like 2019, that expertise results in something truly profound. The 2019 vintage is already spoken of in hushed tones across Tuscany—a year that delivered wines of immense power, structure, and flawless balance. La Fortuna's 2019 captures every ounce of that potential. It pours a deep, commanding garnet and slowly unwinds in the glass to reveal a stunning, classic Montalcino bouquet of dark wild cherry, baked plum, sweet tobacco, worn leather, and savory underbrush. On the palate, it is full-bodied and beautifully muscular, with firm, perfectly ripe tannins and a driving core of acidity that promises a long life ahead. This is serious, old-school Brunello built for the long haul. While it is undeniably impressive right now with a few hours in the decanter and a rich piece of roasted meat, this is a brilliant candidate for the cellar. It is a phenomenal showcase of the 2019 vintage and an unbelievable value for top-tier, direct-imported Sangiovese Grosso.

By: Ryan Moses | Review Date: 7/23/2026 | Send Email

Every once in a while, I get the chance to taste in the humble cellars of Vieux Chateau Certan, where Alexandre Thienpont lets the wines speak for themselves, and they not only speak with volume, but also great harmony. The 2023 is such a wine, one that just puts a smile on your face. Thienpont called this vintage "back to Bordeaux," capturing the classic notes of a fine VCC. The most vibrant wine aromatically of perhaps the whole vintage, it had wild aromas of bright fruit, florals, and a deep clay minerality. On the palate it is layered, with perfect fruit, balanced and seamless texture, and refreshing acidity. The finish is long, and each smell/sip brings another nuance. It's a wine you want to spend time with. 2023 Vieux Chateau Certan is a brilliant Pomerol and a success by any measure.

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

The Baron-Fuente 7 Brut Champagne has the depth and complexity of a Grand Marque. Layers and layers of flavors wrapped up in toasty package that's 7 years in the making. Produced from old vines on colder sites than the rest of their line, this tete de cuvée is all-estate fruit, 40% Chardonnay, 30% Pinot Noir, 30% Meunier, with 90% fermented in stainless steel tanks and 10% in oak barrels. That 10% in barrel adds great texture to the blend's pinpoint minerality, baking spices, and candied fruit. Baron-Fuente promotes the 7 as a gastronomic champagne, so it pairs with everything from poultry and seafood to grilled meats with heavy sauces.

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

If you're a fan of K&L Champagne Buyer Gary Westby's Instagram account like I am, you've learned that the "Rebelle" is vigneron Ignace Baron's passion project. "He wanted to make something he wanted to drink." You don't see many Chardonnay-Meunier blends, but the Rebelle is 50% of each, so already a departure from typical champagne. 2018 was as "solar" (read: HOT!) of a year as you can get - it holds the record for being the hottest vintage in Champagne ever. However, the result was beautiful ripe fruit with generosity and approachability. Perfect for a Brut Nature! With all that lush ripeness and candied Meunier, you might expect a fruit bomb, but it's the toasty autolytic character that dominates the nose and palate. What a treat!

By: Ryan Moses | Review Date: 7/23/2026 | Send Email

For me, Troplong Mondot’s renaissance is perfectly captured by this incredible 2019—a wine that champions brightness and freshness in a way that needs to be tasted to be believed. Just a decade ago, Troplong Mondot was also producing 100‑point wines, but they were built on power and extraction. The graceful, ethereal, and lifted wines now emerging from this estate show that the terroir is undeniable, but perhaps it simply needed a gentler touch to shine. The nose is bright, crisp, and floral, while the palate delivers a mélange of thirst‑quenching fruit, fine texture, driving acidity, and freshness throughout. The long finish keeps revealing nuance after nuance, and the depth of flavor never tips into weight. A thread of limestone minerality carries through from start to finish. It’s no surprise this has earned a litany of near‑perfect scores from nearly every major critic—something you don’t often see at this price point. Congratulations to Aymeric de Gironde for the revolutionary turnaround at one of Bordeaux’s great estates, and for a foundational 2019 that should not be missed.

By: Ryan Moses | Review Date: 7/23/2026 | Send Email

Every once in a while, I get the chance to taste in the humble cellars of Vieux Chateau Certan, where Alexandre Thienpont lets the wines speak for themselves, and they not only speak with volume, but also great harmony. The 2023 is such a wine, one that just puts a smile on your face. Thienpont called this vintage "back to Bordeaux," capturing the classic notes of a fine VCC. The most vibrant wine aromatically of perhaps the whole vintage, it had wild aromas of bright fruit, florals, and a deep clay minerality. On the palate it is layered, with perfect fruit, balanced and seamless texture, and refreshing acidity. The finish is long, and each smell/sip brings another nuance. It's a wine you want to spend time with. 2023 Vieux Chateau Certan is a brilliant Pomerol and a success by any measure.

By: Ryan Moses | Review Date: 7/23/2026 | Send Email

Pichon-Lalande is crafting wines today that stand among their finest releases, and the 2020 is a resounding example. What makes these modern vintages so irresistible is how clearly they express their terroir—regardless of the era, this is Pichon-Lalande at its core. Yet the added refinement and polish bring a decadence reminiscent of its First Growth neighbor. Hints of graphite, deep cherry, and that signature, subtle herbal note lead the way, but the weightless concentration is the star—somehow poised and elegant while still rich in flavor. Precise texture, vibrant acidity, and refined tannins carry a long, persistent finish. The 2020 offers a level of density that makes it slightly less immediate than the 2019 or 2022, but that depth will pay dividends with time. Either way, it’s an unmistakable success and one of the standouts of the great 2020 vintage.

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

Quinconce means "clink clink," which is the sound champagne bottles make when they're being stacked "sur latte" in a cellar.I have no idea why Baron-Fuente decided to make the name change, but the champagne is excellent. This "elegant and harmonious blend" is unique. The grapes are sourced from Baron-Fuente's best Coteaux de Rivière slopes, which they consider their "finest grapes." 50% of the blend is a perpetual reserve that spans three harvests and 50% of the blend is Chardonnay, Pinot Noir, and Meunier in equal amounts. Then they "clink, clink" it into the cellar for a full years on the lees. The result is a magnificently toasty champagne bursting with orchard fruit and baking spices. I was super impressed with this expression, and for sub-$40 it's a steal!

By: Philip Roufail | Review Date: 7/23/2026 | Send Email

First off, shout out to Gary Westby who has figured out how to keep the very popular Baron-Fuente "Grand Reserve" Brut Champagne at $29.99! It's our most economically priced champagne and it delivers. In fact, this is the best B-F Grand Reserve I've tasted in my 4 + years with K&L. The majority Meunier gives it a full fruit forward body, but it's perfectly balanced by the 30% Chardonnay, 10% Pinot Noir, and the 3 years it ages on the lees. It has a beautiful toasty nose and a round creamy texture. A real stand out. Please note: the magnum is aged for 5 years on the lees!

By: Scott Beckerley | Review Date: 7/23/2026 | Send Email

This is the only brand of Champagne glass that I use at home. Not that I do not appreciate traditional flutes but, I find that this Sommelier designed glass gives the bubblies a more concentrated and precise nose, as well as keeping the bubbles going and going and going. It reminds me more of a traditional wine glass, which is what I use for tasting and evaluating champagne. I use this super affordable glass for guests that, um, tend to be a little hard on my glassware. They are super resilient. I upgrade to the pricier (and lighter) version of this glass for my more "careful" guests, including most of my co-workers. Most. Years ago, I had the pleasure of visiting the very beautiful showroom for Lehmann glass in Reims. Thank you, Gary Westby for that!

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

We head far south to the sun-baked, wind-swept coast of northern Puglia to discover Podere 29. Situated in the Daunia region near the Adriatic Sea, this organic estate is fiercely dedicated to elevating the local, historic grape of the area: Nero di Troia. The name "Gelso D'Oro" translates to "Golden Mulberry," paying homage to the ancient mulberry trees that dot the estate and symbolize the deep agricultural heritage of the land. While Puglia is famous for producing massive, jammy reds from Primitivo further south, Nero di Troia in this northern coastal pocket behaves differently. The vineyards here thrive on sandy, mineral-rich soils that are constantly ventilated by salty sea breezes. This maritime influence is crucial; it mitigates the intense Southern Italian heat, allowing for a long, slow ripening season that preserves the grape's natural acidity and complex aromatics. "Gelso D'Oro" is the estate's crown jewel. In the glass, it pours an inky, impenetrable ruby. The nose is a profound sensory journey into the Mediterranean scrub, exploding with the grape's signature aroma of crushed violets, followed by dark blackberry, dried figs, and roasted cocoa. On the palate, it is enveloping and powerful, yet held together by a surprising coastal freshness and velvety tannins. It is a magnificent, soulful red that demands rich, slow-braised meats or aged Pecorino cheese.

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

Nestled in the high-altitude hills of Treiso—one of the four prestigious communes of the Barbaresco appellation—Cascina Alberta is a brilliant example of Piedmontese revival. The estate is dedicated to organic viticulture and the meticulous restoration of its historic vineyards, prioritizing biodiversity and ecological balance. Treiso is renowned for having some of the highest elevations in the Barbaresco zone, which is the absolute key to understanding the sheer elegance of this wine. The vines plunge their roots into classic Sant'Agata fossil marls, a pale mix of calcareous clay and sand. Because of the cooler microclimate and dramatic diurnal temperature shifts, the Nebbiolo grown here eschews the heavy, brooding tannins often found in warmer parts of the Langhe. Instead, it leans fully into ethereal aromatics and nervous, high-toned energy. This Langhe Nebbiolo serves as a pristine, unmasked snapshot of the Treiso terroir. In the glass, it shines with a translucent, classic garnet hue. The nose is incredibly lifted, offering a perfumed bouquet of crushed roses, wild strawberry, and a dusting of white pepper. On the palate, it is vibrant and vertical, wrapped in fine, chalky tannins with a bright, mouth-watering acidity. It is a sophisticated, terroir-transparent red that acts as a fantastic introduction to Barbaresco's terroir, pairing beautifully with a mushroom risotto or an elegant veal roast.

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

If there is one producer responsible for transforming Barbera from a simple, rustic "farmer's wine" into a world-class, cellar-worthy masterpiece, it is Michele Chiarlo. He is a titan of Piedmontese viticulture, and his visionary work in the Asti region fundamentally changed the landscape of Italian wine. The "Cipressi" bottling is a profound testament to that legacy, hailing from the magnificent Tenuta La Court estate in Castelnuovo Calcea. More importantly, this wine comes from the heart of the Nizza DOCG. For years, this small, sun-drenched enclave was just a sub-zone of Barbera d'Asti, but its terroir is so exceptional that it was recently elevated to its own independent appellation—effectively becoming the "Grand Cru" zone for the Barbera grape. The secret to Nizza lies in the Astian sands: a unique geological mix of calcareous marl and magnesium-rich sand. This well-draining soil stresses the vines just enough to produce low yields of incredibly concentrated, aromatic fruit. Because Barbera naturally possesses high acidity and very low tannin, the sandy Nizza terroir amplifies its elegance rather than adding heavy weight. The 2024 Cipressi pours a brilliant, glowing ruby. The nose is an intoxicating, pure expression of ripe red cherry, wild raspberry, and a delicate dusting of sweet spice. On the palate, it is electric, savory, and wonderfully silky, avoiding heavy oak in favor of terroir-driven freshness. It is a brilliant, sophisticated red that pairs flawlessly with traditional agnolotti pasta, mushroom risotto, or roasted pork.

By: Orazio Campoli | Review Date: 7/23/2026 | Send Email

It is a rare event to see a true Nizza DOCG hit the shelf at twenty dollars. When you consider that the 2020 Amista is positioned at fifty dollars in every other market, the proposition becomes undeniable. Nizza is Piemonte’s answer to structural Barbera, yet so many modern examples fall victim to syrupy extraction, burying the grape's identity in heavy-handed cellar tricks. The Amista, sourced from the chalk-dominant soils of the Bricco subzone, stands as a direct refutation of that lazy, spoofed-up style. Do you like Cabernet? You need this. Do you like Barbera? Again, you need this. What a deal!

By: Scott Beckerley | Review Date: 7/22/2026 | Send Email

This very brightly colored is, if memory serves me correctly, the most affordable Pinot Noir from this line. It even looks crunchy just sitting in the glass! The nose is both bright and deep. Some dried floral rose petal scents with Bing cherry and ripe strawberry scents. A note of cinnamon in the background...reminds me of the cinnamon on crumb cake. On the palate, there is a brightness and "bounce" that is at the upper palate while the fleshier (and darker) cherry fruit sits on the tongue with more cinnamon and some exotic spices. Very nice! The finish has nice acidity and a bit of orange peel. Delightful!

By: Rachael Ryan | Review Date: 7/22/2026 | Send Email

Chillable reds are hotter than ever (no pun intended) and the 2024 Clos de Luz “Agras” País is hands down one of the best examples I’ve had from this quickly growing category. It was so delicious when I first tasted it – one of those wines that seems to disappear all too quickly from the glass – it’s just that good! Balancing crunchy red fruit notes like pomegranate and cranberry with faint woodsy dried leaves and button mushroom typical of País, the inclusion of a small percentage of Moscatel during fermentation has an outsized impact, adding pretty rose petal and lilac notes. Moscatel is such a dramatically aromatic grape, that even a small dash in the blend adds floral complexity that helps to counterbalance the slight rusticity of the País. The resulting wine is pale in the glass, and at just 12% alcohol, it takes a slight chill perfectly, bridging the gap between rosé and light-bodied red. There are also subtly gripping tannins on the palate that make this wine the perfect match for so many foods: duck, pork, or even just a simple cheese and charcuterie plate. The overall feel of the wine, however, is juicy and easygoing, making it perfectly fine to drink on its own, too, while you’re cooking or chatting. If you haven’t yet jumped onto the chillable red bandwagon, try this one!

By: Will Blakely | Review Date: 7/22/2026 | Send Email

The sleeper of the Italian Discovery Series lineup and one with perhaps the broadest crossover appeal next to the Super Tuscan, this Barbera truly dazzles. The freshness is apparent immediately on the bouquet, with ripe boysenberry and raspberry complimented by a hint of white pepper and violet. Endlessly pleasurable on the palate, it boasts a panople of fruits and subtle herbs held aloft by a luscious texture and mouthwatering acidity. While an absolute joy to drink now, it surely could stand up to a couple of years of bottle age. Do yourself a favor and buy this by the case; it's perfectly suited for any meal and any occasion.

By: Kerry Kennell | Review Date: 7/21/2026 | Send Email

Hard to believe that the fruit in this block was once used by Opus One and Robert Mondavi in the late ‘70s and ‘80s to support To Kalon fruit, because this is lead material through and through. Those who enjoy classic Napa Cabernet will appreciate this one. Dark plum and blackberry mingle with licorice, saddle leather, violets and sandalwood. Fantastic value! Great aging potential.

By: David Othenin-Girard | Review Date: 7/21/2026 | Send Email

The secretive world of Cognac remains one of the most poorly understood spirits categories, especially considering its broad popularity. Perhaps that lack of transparency is hurting the category, but nothing about Cognac is straightforward or simple. When I first visited the region, I was a young and ardent supporter of additive-free spirits, searching far and wide for excellent, unadulterated expressions to bring home to our customers. We found some very special lots here and there, but it was also clear that a great deal of additive-free Cognac needed those additives, or “blending materials,” as they preferred to call them, to feel complete. I was astounded by the doublespeak and subterfuge surrounding the subject, even among the most reputable houses, both large and small. When we raised the question at the wonderful Ragnaud-Sabourin estate, in the heart of Grande Champagne, the curtain was finally pulled back. Madame Ragnaud was remarkably open about the process, explaining that the wonderful Ragnaud products we knew were built in part around the extraordinary boisé the family had cultivated over many decades. Their oldest and most prized eaux-de-vie, once they had fallen below proof, were segregated and cared for with great reverence, then incorporated in increasingly generous proportions throughout the range. After tasting her exquisite example of the right way to use additives in Cognac, along with literally hundreds of undrinkable young additive-free Cognacs, not to mention plenty of fully dosed young Cognacs that were equally bad, our hardline view began to soften. At the same time, our appreciation grew for those rare producers capable of creating a beautifully balanced spirit without relying on the traditional tools of the trade. It was at that moment that the extraordinary brandies of the Dudognon estate rose in my mind above nearly all others. Their ability to produce such impeccable Cognac without additives suddenly seemed even more remarkable. The Dudognons’ admission that their refusal to use additives was not some dogmatic battle cry, but simply the result of never having learned those techniques, only reinforced the point. Their Cognac was not built around ideology. It was built around exceptional farming, distillation, aging, and instinct. The point of this story is to highlight just how difficult it is to create superlative young Cognac without high-quality boisé serving as the backbone of the blending process. Finding the balance between freshness, oak, fruit, spice, and all the other flavors we expect after only five or seven years in a spirit capable of aging for a century is almost unbelievable. So when we first encountered this special product, I was not remotely shocked to learn that it was intended to sell for more than $100. This batch was purpose-built to achieve a nearly impossible goal. Its quality far exceeds even my wildest expectations, and while I am not necessarily surprised that the producer could not sell through it at the original price, that does not mean it was not worth every penny they were asking. So here we are with an outrageously delicious Cognac, created around a commitment to avoid additives while still delivering a genuinely grandiose experience. Is it simply a younger, more affordable version of Dudognon? Let’s find out. The color is a surprisingly robust deep copper, around 1.0. Many, if not all, of the young additive-free Cognacs we have sold over the years have been closer to white wine or pale straw. Here, the aromas begin to emerge the moment the bottle is opened, and once poured, there is no need to wait for the magic to begin. The layered aromatic profile starts with expressive tropical fruit wrapped in baking spice, slathered in coconut cream, and dusted with cocoa powder. It is far less primary than expected, offering secondary and tertiary notes normally reserved for much older expressions from Grande Champagne. This may be the secret of Fins Bois on full display. When handled perfectly, the faster development associated with this supposedly lesser region can mimic the complexity of far older and more expensive Cognacs from Fine Champagne. With air, the oak and fruit integrate and expand, adding taut, exotic wood tones to the dried-fruit character. The palate opens with an absolutely perfect note of dark chocolate, followed by vibrant, juicy fruit that broadens beautifully through the mid-palate. The 90 proof is carried effortlessly, and a bold line of spice ties the exceptionally long finish together. Were we determined to nitpick, the only missing element might be the profound weight and density of truly old Grande Champagne. But I can point to only one producer capable of achieving that character without additives, and Dudognon needs more than 20 years and two or three times the price to get there. At this price, for as long as it lasts, this exceptional brandy surpasses everything else in the category for sheer value. It is affordable enough to throw around in a summer cocktail, yet deep and complex enough to pour contemplatively for several hours in front of the fire. There is simply no reason to buy another Cognac under $50 right now. The headlines may insist that no one is drinking Cognac, but I would argue that no one should be drinking anything but this. It is a tremendous deal by any measure. Load up while you can. I bought everything I could get my hands on, but opportunities like this have a habit of disappearing far faster than anyone expects.

By: Carlo Delgado | Review Date: 7/21/2026 | Send Email

Delicious, classic flavors of dark plums, juicy blackberries, oolong tea, dried thyme, and a touch of earth. Complex enough on it's own, but will elevate your favorite pizza, as any great Barbera should!

By: Keith Mabry | Review Date: 7/21/2026 | Send Email

I had the chance to visit Pauline Pabiot a few years ago at her property in Tracy-sur-Loire, one of the villages in the Pouilly-Fumé appellation. I'd already tasted the wines beforehand, so I pretty much knew we'd end up working together — but it was her charm and the direction she was taking the winery that really sealed the deal. Young and determined, she took over the estate from her grandfather, Roger Pabiot. She's now the fifth generation running the place, and she's converted it to organic farming, even keeping the old Chasselas vines around to make a tiny, very limited batch of Pouilly-sur-Loire. We wandered through her vines together, exploring the appellation. Back at the winery, she pulled out all these fossils that had turned up in the vineyards over the years — pretty cool stuff. The soils around Pouilly-Fumé are known for lots of silex (flint), but the "Coteau" is actually planted over sandy-clay and clay-limestone, which gives those wines a brighter, more lifted freshness. One of my tasting notes for the 2024 just said, "YUM!" And honestly, that about sums it up. It's packed with lemon verbena, fresh nectarine, and honeydew melon, with a light chalky minerality that balances the fruit and that signature refreshing acidity. It's just a really pleasing wine — full of all the charm I've come to expect from Pauline.

By: Orazio Campoli | Review Date: 7/21/2026 | Send Email

Named for Natalino’s father, Gino, this is the freshest expression of the estate, but it’s far from simple. It carries the signature San Lorenzo texture, with vibrant notes of green almond, citrus pith, and a sharp, saline kick on the finish. It’s a stunning introduction to the house style and one of the best value whites we carry.

By: Ryan Woodhouse | Review Date: 7/21/2026 | Send Email

Our latest Pinot Noir from the Anonymous Wine Collective comes from the newly minted SLO Coast AVA. This ultra-cool-climate growing region on California’s Central Coast has long been renowned for Pinot Noir, Chardonnay, and other aromatic white varieties, but has now been formally recognized with the creation of an AVA defined by its immediate proximity to the Pacific Ocean. We partnered with one of the region’s most celebrated and critically acclaimed producers to craft this entirely estate-grown and produced Pinot Noir from vineyards located just a few miles from the coast. The fruit was hand-harvested and meticulously sorted before undergoing open-top, native fermentation with 10% whole-cluster inclusion. Each block was handled separately until the final barrel selections were made, bringing together our favorite components into one seamless expression of the SLO Coast. The wine is effusively aromatic and pure - a silky, highly perfumed expression of Pinot Noir that is drinking beautifully right out of the gate. Yet, knowing the reputation of this estate, it should also age gracefully for many years to come. Once again, our commitment to preserving the anonymity of our winery partners allows us to offer this wine at a fraction of the price it would command under the regular label. I hope you enjoy it. Cheers!

By: Ryan Woodhouse | Review Date: 7/20/2026 | Send Email

The latest Cabernet from the Anonymous Wine Collective is a truly special wine with an incredible backstory. I was lucky enough to walk among the vines with the winemaker and hand-pick barrels in the cellar to put together the final blend. It has been an absolute joy to help create this tiny, 200-case bottling from a historic block of vines that played an instrumental role in putting Napa Cabernet on the global map. The block of vines from which this wine originates was planted in 1974. It sits above the valley floor on a perfect alluvial bench at the base of the Mayacamas Mountains, along the western edge of the valley. The vines, an old heritage clone of Cabernet grafted onto St. George rootstock, grow in extremely rocky soils composed of weathered basalt and compressed volcanic ash, or tuff. From the late 1970s through the 1980s, fruit from this very block was a component of early Opus One bottlings and was blended into Robert Mondavi’s iconic Reserve Cabernet alongside To Kalon fruit (apparently to add structure!) My initial dream was to bottle a pure Cabernet Sauvignon from these 50-plus-year-old vines. However, while tasting barrels, I fell in love with some Merlot and Petit Verdot from a neighboring block planted in the mid-1990s. After trying several renditions of a Bordeaux-style blend, I decided to add equal parts Merlot and Petit Verdot to the cuvée, as they beautifully complemented the dense, brooding old-vine Cabernet. The final blend was literally scribbled on the back of a napkin and sealed with a handshake. Once the components were racked together, the finished wine went back into barrel (Taransaud barrels, no less) for several more months, allowing everything to marry before bottling. Even though this wine is still an absolute baby, the quality is already clear to see. It is inky, brooding, and powerful, with an uncommon depth of black fruit, crushed rock, savory graphite, cedar, bay laurel, and beautifully integrated barrel spice. Please decant the wine for at least an hour if drinking it anytime soon, allowing it time to open up. I think it will be in fine form by this coming autumn and should have more than 20 years of aging potential. This is a wine I am incredibly proud of and one I will be enjoying on special occasions for many years to come!

By: Orazio Campoli | Review Date: 7/20/2026 | Send Email

After the smoking success of the 2022, we were thrilled to secure another small allocation and bring you the highly anticipated 2023 vintage. We returned to our friends at one of Piedmont's most legendary estates for this bottling. They continue to treat this Barbera with the exact same reverence and meticulous care as their top-tier Barolos—and it absolutely shows in the glass. Simply put, the wine is fantastic. The 2023 brings incredible energy and vibrancy, pouring a deep ruby and offering gorgeous aromatics of dark cherry, ripe blackberry, and a dusting of sweet spice. It is lush and velvety on the palate, yet perfectly lifted by that classic, mouth-watering Barbera acidity that makes it so incredibly food-friendly. It’s another rare opportunity to drink blue-chip pedigree juice at a phenomenal, everyday price.

By: Stephanie Manning | Review Date: 7/20/2026 | Send Email

Living in Kentucky, my familiarity with Old Forester runs deep. It only takes one sip—or even one sniff—to know it’s that particular dram beloved by local Louisvillians. That’s why encountering a rare Old Forester release such as this one is such a profound treat; Brown Forman’s bottling for the 1996 Olympics in Atlanta is unique across the board. Released as a duty-free exclusive, this bottling was not officially licensed by the Olympic committee, and therefore does not say “Olympics”, “Atlanta”, or even “1996” on the bottle. Also strange, a decision was made to drop the classic “Old” from the brand name itself. Distilled during the distillery’s lean years and bottled right between their flagship products at 96 proof, the whiskey is at least 12 years old (though infuriatingly, the bottle doesn’t mention this either!) Despite these oddities, this bourbon holds its head high among the classic double-digit Old Forester releases such as Birthday Bourbon, which surfaced over 7 years later. The nose is lighter than expected, with notes of citrus, antique furniture, and green apple, with something slightly herbaceous, like the scent of a tomato leaf. The first sip ushers in that classic Old Forester cherry with an initial sweetness that quickly turns into graceful dry spice on the palate. Baking spice meets a wide range of fruit here, with orange oil accompanying fig, roasted walnut, and cinnamon. The finish is beautifully long and rich, ripe with caramel sweetness; reminds me of an old-timey candy shop with a faded hint of tobacco still in the air. Overall, it is remarkedly balanced; neither the proof nor the oak hits you over the head. Clean and classic, this bourbon is an easy sipper, with the time spent in oak leaning more towards elegance than boldness. These bottles are some of the few left in circulation, and were sourced directly from a long-time employee of Brown Forman in Kentucky. It is truly a whiskey from a bygone era; one that has slipped through the cracks and onto our shelves.

By: Gary Westby | Review Date: 7/20/2026 | Send Email

This brut zero does no-sugar champagne perfectly. While some bottlings in this style are out of balance and fall short on the finish, the Rebelle offers up a zero dosage style that has good richness in the mouth and a very long finale. If you like this style, it is a must try and if you are new to zeros this is the perfect place to start. I love the combination of white flowers from the top class chardonnay, nice brioche from long lees ageing and of course great back end crispness. So good!

By: Ryan Woodhouse | Review Date: 7/20/2026 | Send Email

Today we have a wine that proves classy, luxurious, dynamic sparkling wine doesn't have to break the bank! Carboniste has long been a favorite here at K&L with its outstanding range of bubbly, spanning everything from delightfully esoteric pét-nats to traditional method, grower-Champagne-inspired wines from top single-vineyard sites. Carboniste is owned and operated by husband-and-wife team Dan and Jacqueline Person. They are fully committed to small-batch sparkling wines and work out of a modest warehouse winery in Sonoma. Dan is a true master of his craft and has become a trusted source of knowledge for many of his peers in the industry on all things sparkling wine. Many of Carboniste's labels feature ocean creatures: octopus, urchin, crab...but today we're featuring the grandest of ocean voyagers: the whale. Carboniste's Whale Sparkling Wine is Chardonnay-based, with parcels of fruit sourced from Santa Cruz, San Benito, and Sonoma counties. The really intriguing thing here is that rather than maturing the wine for an extended period on tirage, Dan ages the still base wines for up to 32 months in neutral oak casks before giving the wine another 12 months on its lees in bottle. The wine is then hand-disgorged and finished with a very minimal dosage. This unique approach perfectly captures the rich, golden fruit and unctuous texture of California Chardonnay while combining it with coastal freshness, saline minerality, and subtle toasty notes from the lees aging. The low dosage keeps the wine bright, vibrant, and zesty on the palate, drawing you back for another mouthwatering sip. This is a stunning bottle of sparkling wine from a small boutique producer at an exceptional price. It's no surprise this earned a massive 98-point score from Jeb Dunnuck, it's a winner through and through.

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Pale garnet color. Deep orchard earth and red fruit nose. Deep, complex palate gives that same red fruit. Endless finish shows the minimum three years on the lees. Lovely!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Mother vines planted in 1947-1953. Pale gold color. Warm honey nose. Aged at least three years on lees, giving a rich palate. Incredible Champagne for the price!

By: Jonathan Parnell | Review Date: 7/17/2026 | Send Email

Dry mineral nose. Palate is round and rich, yet still dry. Light bubbles dance on the palate. Four years on the lees give a beautiful finish.