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Maison Angelot is run by the brothers Eric and Philippe Angelot. Their 57 acres of vineyards are divided into about 20 different parcels, some hillside and others along the valley floor. Harvest is both manual and with machine (depending on the parcel), and their modern winery houses temperature-controlled stainless-steel and fiberglass tanks. The mondeuse is 100% destemmed and fermented through carbonic maceration preserving freshness and brightness delivering a wine similar to a Beaujolais with more spice qualities.
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 »
The property that comprises Le Cellier du Palais has been in the Bernard family since 1700. The domaine is run by Béatrice Bernard, who recently took over from her father René, who took over from his father (who established the domaine) in 1974. The family grows three grapes on seven hectares in Apremont--Chardonnay, Jacquère and Altesse. This is an incredibly affordable wine from this region from one of the best known crus in the Vin de Savoie appellation made entirely from Jacquère. It's clean and citrusy, with soft minerality and plenty of acidity. A ... Read More »
The Château de Ripaille is located in the far northeastern part of the Savoie appellation, along Lac Léman (Lake Geneva), just four kilometers from Evian-les-Bains, where the famed bottled water comes from. The Château dates back to the 14th century, and today it is surrounded by 21 hectares of vines. The soils are mostly limestone, sun-baked glacial deposits and the vines are all Chasselas, the oldest known grape variety (its history dates back at least 5,000 years). The resulting wines are creamy, mineral and a touch bitter, in a pleasant way, with hi... Read More »
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)
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
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
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 »
The Trosset brothers, Louis and Joseph, are part of a winemaking tradition that spans at least four generations of winegrowers before them. The domaine is located in Arbin, a couple of towns along the curve of the mountain slope from Chignin. Arbin is one of the 17 crus that exist in the Savoie, although all the wines go under the appellation Vin de Savoie. Located a bit further along the slopes than Chignin and just before Cruet, Arbin specializes in Mondeuse and it is the only grape the Trossets have planted. Mondeuse is not a high alcohol grape. Even ... Read More »
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 »
Wines from Jean-Francois Bourdy’s small cellar in Arlay have been trickling into the world’s wine markets with increasing regularity over the past decade (though there is a history of these wines in the U.S. even before World War II), causing considerable waves, an American fan club having accumulated, with buzz centering understandably around the Bourdys’ huge assortment of vintages spanning well more than a century. Bourdy's whites and reds are aged for a minimum of four years in cask before release.
This family estate in the Savoie region of France is run by Jean-Francois Quénard, who took over for his father in 1987 after having studied winemaking in Burgundy, Gigondas, Bordeaux, and California. The specialty of the house is Chignin, made from the native Jacquerre grape grown on 50-year-old vines at the foot of the Alps. The village of Chignin has some of the best soil in the region. It is made up of limestone scree (fractured rocks on the slopes). The appellation of Chignin Bergeron overlays the region of Chignin, but these south-facing slopes on... Read More »
Roussette de Savoie can be made in many of the villages but the most special comes from the hill of Marestel. The hill has a 45-degree slope that provides a little bit of vertigo when standing at the top. The soil is scree (that fractured limestone). The grape is Altesse and it has a honeyed texture with vibrant acidity that often reminds one of Chenin Blanc. The hill of Marestel is regarded as one of the best (grand cru) sites for growing this grape. The Jacquin is classic Roussette, with vibrant acidity and a weighty texture that Jacquere and Chasselas... Read More »
Winemaker Julien Labet's Fleur de Savagnin comes from 15-to-30-year-old vines and is made in a non-oxidative Jura style, with topped-up barrels. Labels farms with organic methods, using no chemical fertilizers or pesticides.
This special liqueur is one of the hardest to get spirits in the world. Crafted from a centuries old recipe passed down by the Lady Abbesses of Chateau-Chalon, "Galant des Abbesses" is a heated, spiced wine fortified with Marc and aged a minimum of five years. The result is a brilliant apperitif or partner to a myriad of desserts. Nab a bottle for your collection while we have this is stock, quantities are extremely limited. Demeter certified, bio-dynamic since 2006.
100% Altesse from Jurassic limestone soils. From the importer: "Montagnieu is a village south of Cerdon, with premières côtes overlooking the Rhône valley, and most of its production is a white sparkling wine made from Chardonnay, Roussette de Savoie, Gamay and Jacquère. The grape Roussette is called Altesse locally, and it survives in the Bugey in a few patches of old vines, for it is not as hardy, reliable and productive as others. Only two young winemakers in Montagnieu, Franck Peillot and Benoît Dumont, produce still wines exclusively from this grape... 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 »