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K&L Staff Recommendations
Sorelle Bronca Prosecco DOCG $17.99
93 points James Suckling: "Aromas of lemons, ginger and honeysuckle follow through to a full body with intense lemon-rind and citrus undertones. Some granite and minerals. Superb. Drink now." (10/2015)2 points Gambero Rosso: "2 Red Glasses: This year's Valdobbiadene Brut offers a particularly elegant, expressive nose, showing flowers interwoven with white fleshed fruit, suddenly giving way to garden vegetables. We see a change of gear on the palate, with the fizz exalting a lean, dry, supple body with extraordinary flavor, and a long spirited finish." (1/2015)
This sparkling white wine was obtained, as you might guess by the name, from the Prosecco grape using the Charmat method in autoclave. It is the epitome of prosecco, where the harmony of its elegant body is accompanied by a delicate bouquet. The freshness and fragrance of this wine, together with a fine and persistent perlage, make it ideal for any occasion. And the price doesn't hurt either! Serve at a cooler temperature than most whites, and watch bottle after bottle disappear at your next party.
The Bronca sisters grow their own fruit in steep hillside vineyards, then make base wine and perform the secondary (sparkling) fermentation on non-vintage batches three or four times a year, to ensure freshness. Low yields and hillside-grown fruit ensures that the wine has good concentration and acidity. This one's a clean, crisp and ultimately refreshing sparkler that is one of our favorites.
90 points Wine Enthusiast: "This opens with attractive floral aromas of Spanish broom, acacia and chamomile while the bright palate offers white peach, green apple and citrus. Brisk acidity gives it a crisp, clean finish while a note of white almond signals the close. Small persistent bubbles add finesse.-K.O. abv:11.5%" (10/2015) K&L Notes: San Venanzio has won many awards over the years. At K&L they get the coveted "Guido" award two thumbs up and three stars for value. On the nose, there are generous notes of apples, peaches, tropical fruits and pear blossom. It’s wonderfully balanced and ele... Read More »
Ah, Piedmont! Home to Italy's most long-lived reds, Barolo and Barbaresco. Piedmont also lays claim to this frothy number, a semi-sweet sparkling wine that shares as much in common with Barolo as a turnip does with a root beer float. To begin with, there's the preponderance of wild strawberry fruit, and the effervescent goodness that is not totally dissimilar to Moscato, only this one is pink. Deep pink. Gulpable pink. After a certain age it is unseemly to drink cherry soda pop in public--go for Brachetto instead! No, it isn't Red Moscato, but I couldn't... Read More »
90 points Robert Parker's Wine Advocate: "The non-vintage Prosecco del Valdobiaddene Particella 68 comes from a hillside vineyard planted with 40-60-year-old Glera vines in rocky soils. It reveals more minerality along with honeyed grapefruit and apple-like fruit. Crisp and light-bodied with more intensity and flavor than its sibling ... (RP)" (6/2014)90 points Stephen Tanzer's International Wine Cellar: "Bright straw-green. Sexy, clean aromas of floral white peach, apricot and tangerine. On the palate, soft citrus and pineapple flavors are enlivened by vibrant acidity and nicely extended on the creamy, luscious back end." (9/2011) Jancis Robinson: "Very different from ...Read More »
This batch of the Blason Brut sparkling wine is made from 100% Ribolla Gialla grapes and is produced in a "long Charmat" method, meaning that it spends six months in tanks. Blason is from Isonzo in Italy's north easternmost region of Friuli, which borders Slovenia.
Oblio is a blend of Lambrusco Salamino, Lambrusco Maestri and Ancellotto. This is not as dry as their Terra Calda and not as sweet as their Lambruco Dolce. Dense and full-bodied, it possesses just a hint a sweetness, reminiscent of strawberries and wild flowers, with a dry dusty finish. This Rosso Frizzante is a must serve for your holiday parties.
91 points James Suckling: "Delicious, creamy texture to this with dried apple, pear and lemon curd. Subtle and flavorful. Full, dry and fresh. A mineral and white pepper undertone. Spicy green apple too. Drink now. Serious Prosecco as always." (7/2015)90 points Wine Enthusiast: "This luminous sparkler opens with aromas of jasmine, orange blossom and white peach. The crisp, refreshing palate doles out green apple, Bartlett pear and white almond alongside vibrant acidity and a silky mousse." (12/2015) K&L Notes: From medium-elevation hillside vineyards in the Valdobbiadene and Conegliano areas, this Prosecco doles out a gen... Read More »
90 points Wine Enthusiast: "Cuvée Prestige has a fragrance of toasted bread crust, apple and pear. The creamy palate has a great depth of flavors: Golden Delicious apple, lemon drop, honey and pastry. The wine finishes on an almond note." (12/2013)90 points Wine Spectator: "Though rich and creamy, this wine is focused by finely cut acidity, resulting in a lithe version overall. The smoky mineral undertow mixes with flavors of poached apple, toasted brioche, lemon curd and vanilla, followed by a lasting finish. Drink now through 2018." (11/2012) Jancis Robinson: "Immediate, appealing yellow fruit and bread-crust nose. Fine bead a ...Read More »
92 points Wine Enthusiast: "Scents of fragrant field flowers and white orchard fruit emerge on this refreshing sparkling wine. The vibrant, silky palate delivers crisp green apple, juicy pear and lime alongside tangy acidity and a refined, persistent bead. The finish is dry and clean." (10/2015) K&L Notes: From the winery: "The wine is made from Glera, Verdiso and Pinot Bianco grapes grown on the steep hills of the Bisol Vineyards. The first two varieties enjoy an ideal habitat in the clay-laden earth with a subsoil of marine sandstone known as 'crede' that is common to this part of the country... Read More »
"I am fascinated by Italian sparkling wines made of indigenous Italian varieties," writes importer Oliver McCrum, "and the Zanussis make a really good one. It's not made by either of the normal methods used to make dry sparkling wine, but rather by the method used to make Moscato d'Asti, which involves putting must into the special fermentation tank, and fermenting all the way from grape-juice to sparkling wine in one step. The wine is then aged in the tank on the lees until judged to be done, then decanted off the lees and bottled. (Some top-end Prosecc... Read More »
Inventory: San Francisco
95 points Wine Spectator: "**Collectibles** Incredible amount of fruit and character in this wine, with mint, mineral, blackberry and plum aromas turning to tobacco and tar. Full-bodied, with an iron-cast core of fruit and velvety tannins and a long, long finish. Incredibly tight and powerful. Give this a decade. From Gaja's 30-acre vineyard in the Barolo-producing zone of Serralunga. Best after 2013." (7/2004)94 points Robert Parker's Wine Advocate: "Gaja’s 2000 Sperss is wonderfully open and radiant. Layers of dark fruit, grilled herbs, cassis and smoke saturate the palate in this powerful, stunningly beautiful Sperss. ...Read More »
Inventory: Main Warehouse