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K&L Staff Recommendations
94 points Wine Enthusiast: "Complex aromas of red rose, tilled earth, red berry, black pepper, balsamic notes and a whiff of barnyard lead the nose on this structured wine. The juicy palate features ripe black cherry, crushed raspberry, white pepper and a hint of mocha alongside fresh acidity and firm but polished tannins. Drink 2016–2026." (12/2014)91 points Robert Parker's Wine Advocate: "Ornella Pelissero’s 2011 Barbaresco Bricco San Giuliano shows some of the heat of the 2011 vintage but does so with an irresistible level of moxie and charm. You get generous servings of ripe cherry and raspberry with lingering tones of ...Read More »
93 points Wine Spectator: "Marked by ripe cherry, strawberry, floral and tar flavors, this red is graceful and detailed, with the fruit intensity persisting on the finish. This is well-integrated, and just needs time for the tannins to soften. Excellent length." (5/2015)92 points James Suckling: "Aromas of dried berry, lemon peel and plum follow through to a medium to full body, fine tannins and a bright finish. Bright and delicious. I like both the 2010 and 2011 at the same level but for different reasons. Better in 2015." (12/2014)90 points Antonio Galloni: "The Produttori del Barbaresco's 2011 Barbaresco presents an intriguing combin ...Read More »
Inventory: Main Warehouse
A pretty green-gold color, this refreshing white combines crisp acidity with a full, rich floral nose. A lovely Gavi di Gavi perfect for sipping with scallops.
95 points Wine Enthusiast: "*Cellar Selection* Fragrant and balanced, this structured wine opens with an alluring fragrance of red rose petal, black raspberry, leather and spice. The ripe, savory palate delivers mature black cherry, balsamic notes, subtle oak and a touch of vanilla, all supported by a firm, tannic backbone and fresh acidity. It’s already fabulous but hold for complexity. Drink 2016–2026." (12/2014)92 points Robert Parker's Wine Advocate: "The 2011 Barbaresco Gallina is perfumed and layered with bright red fruit at the core. You can feel the heat of the 2011 vintage, but not in a distracting or diminishing w ...Read More »
Matteo Ascheri is in charge of a vibrant wine cellar and is producing really complex and interesting wines for excellent price points. The winery has been in his family and making wine since 1880 but really blossomed upon Matteo taking the reins. This 2010 Barolo is a blend of three different Barolo communes 50% comes from Serralunga d'Alba where the most powerful wines are made and blended with 40% from La Morra and 10% from Verduno where high tone aromatics add a top end to the wine. This Barolo is made with 100% Nebbiolo, was harvested in mid October... Read More »
91 points Wine Enthusiast: "This straightforward, inviting Barolo boasts classic Nebbiolo aromas of rose, leather, berry spice and tilled earth. It’s not loaded with complexity, but the sour cherry, black pepper and clove flavors are delicious. It closes on a note of subtle oak alongside a drying, tannic finish. (KO)" (10/2014)
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 »
This is the original Americano, a low-alcohol, wine-based aperitif from the Asti region of Piedmont intended to be consumed before eating to enliven the palate while whetting the appetite. It has been produced in Asti since 1891 and is still made according to the original recipe, which is essentially white wine aromatized with many herbs and spices. All the ingredients are natural, with no artificial additives or coloring of any kind. It is produced in limited quantities and matured for a year before being released for sale. Traditionally, it is served c... Read More »
96 points James Suckling: "What gorgeous aromas of sliced strawberries and flowers. Full body, with silky tannins and a fabulous intensity. Such incredible depth and length. Best ever from here. A small producer you should know. Better in 2016." (4/2014)93 points Wine Enthusiast: "Loaded with finesse, this vibrant, structured Barolo boasts an alluring fragrance of ripe red berry, violet, rose, and cinnamon. The bright palate delivers concentrated black cherry, raspberry, baking spices and balsamic notes supported by youth ful but refined tannins. It’s already accessible but will be better after 2020. KO ...Read More »
This 2014 release is too new to have already been professionally reviewed, but the 2013 bottling garnered 90 points from Antonio Galloni. In the context of another previous vintage, Galloni writes: ""Paolo Saracco remains the reference point producer for Moscato d’Asti, with perhaps one or two close peers, and that is it. I have seen Saracco’s vineyards, and they are great sites, but they aren’t the only top Moscato vineyards, so I am perplexed why no one else can make wines at this level. But the truth remains that very few can, or are willing to make t... Read More »
Jancis Robinson: "Monforte d’Alba. Quite deep ruby with narrow orange rim – oak? Very closed and reluctant on the nose, with only a hint of bacon. Succulent fruit with a muscular tannic structure and multilayered finish, but not nearly ready. (17/20)" (6/2014) K&L Notes: Started by Angelo Germano in 1908, this estate has been run by the fourth generation of Germanos--Davide--since the 1990s.
Inventory: Redwood City
Robert Parker's Wine Advocate: "Moscato 100% Intense grape, floral and honey aromas. Spicy. Sweet with crisp acid to balance. Moderately fine bubbles. Light body and alcohol (7%). Long finish, straightforward, some minerality." (3/2010) K&L Notes: Muscat grapes, being particularly aromatic, require a special winemaking technique in order to preserve the fruit's potent fragrance and to create a wine that is light on its feet and a fine accompaniment to fruit and nut-based desserts. The gently pressed grape juice is kept in refrigerated tanks until it is processed into the autoclave to obtain a spark... Read More »
Vietti's Roero Arneis is one of the most delicious and consistent versions of this varietal we carry every vintage. The grapes for this wine come from 25-year-old vines in Santo Stefano Roero. Fermented in stainless, they suppress malo to preserve the crisp acidity and freshness. And it is fresh, with mineral accents that complement its floral, citrus and melon aromas and flavors. Delightful with food.
91 points Wine Enthusiast: "Barolo Essenze is a blend of Nebbiolo fruit sourced from multiple vineyard spots. The results are super concentration, a brooding, masculine feel and dark notes of black fruit and exotic spice. This chewy, textured wine delivers a big, powerful style that will benefit from more years of cellar aging. - M.L. (9/1/2011)" (9/2011) K&L Notes: Terre da Vino's Essenze is a selection of small lots of grand cru Barolo fruit for an unbeatable price. This 2007 vintage includes fruit from La Morra, Novello, Serralunga d'Alba, and Monforte d'Alba. The wine is aged in barriques... Read More »
Matteo Correggia was a pioneer in helping the Roero gain international recognition when there wasn't much in the way of quality wine being produced. Today, the reputation of the Roero is rooted in much of the early work of Matteo and a few daring other pioneers. Matteo's tragic death in a tractor accident in 2001 rallied many of the region's leading winemakers to help his wife Ornella carry on. After a five year transitional period, Ornella took the helm and has been guiding and expanding the direction of the winery ever since. Correggia produces some st... Read More »
Delicious pink wine, some of the first Nebbiolo rosé of the season. Pink like a perfect spring sunset. Pink like...an earthworm. Indeed, Proprietà Sperino, located in the historic district of Ori in northern Piedmont, also produces worm cast humus in its own production facility, Utilizing millions of Californian red earthworms. Serve cold.
92 points Antonio Galloni: "Tobacco, dried herbs, hard candy, leather, rose petal, earthiness and spices are all laced together in the 2011 Uvaggio. In this vintage, the Uvaggio is dark, rich and textured, with a little more amplitude than normal and a little less freshness, both of which make me thing it is best enjoyed sooner rather than later. Over the last year, the 2011 has put on considerable depth, which, along with the natural richness of the year, results in an Uvaggio that is unusually generous. What a gorgeous wine this is. The 2011 is 80% Nebbiolo and 20% Vespolina, wit ...Read More »
From some of the best vineyards in the Barbaresco DOC, this is a delightful rendition of Nebbiolo. From the winery: "Ruby-red shading to garnet. Very intense and forward, with scents of violets, redcurrants, strawberry and vanilla. Rich and generous in the mouth, soft, with a light vein of tannin over violets, and a lingering finish."
This Barbera comes from the biodynamically farmed Serra Gatti Vineyard, which is perched at 820 feet above sea level in the Priocca zone of the Alba DOC. Typical vintages of this bright and intense red are flavorful, fresh and forward, and it's naturally quite food-friendly. Try it with braciole or sauteed chicken livers smeared on crostini.
96 points Antonio Galloni: "Another dazzling wine, the 2010 Barolo Le Coste races across the palate with bright red cherry, plum, spice, hard candy, mint and rose petal overtones. The Le Coste is a bit more primary, perfumed, sweet and pliant-especially through the mid-palate than the San Giuseppe. Sinewy, powerful and tannic, the Le Coste is what traditionally made Barolo is all about. The 2010 spent three years in cask." (9/2014)94 points Wine Spectator: "Cherry, floral, tar, iron and mineral aromas and flavors mark this red, which is savory and fruity in equal measure. The sweet fruit is balanced by seriou ...Read More »
94 points Robert Parker's Wine Advocate: "The 2008 Barolo Le Brunate is quite a bit richer, deeper and more powerful than the Cannubbio, as one might reasonably expect. Here the fruit boasts tons of pure resonance and stuffing while never losing its essential classicism. Plums, black cherries, leather, tar and licorice meld together, supported by firm yet beautifully integrated tannins. The 2008 Brunate is an explosive wine just waiting to emerge. When it does, it should be striking. Actually, it already is. Anticipated maturity: 2018-2038. (AG)" (10/2012) Jancis Robinson: "Barolo - La Morra. Mid ruby with broad or ...Read More »
Jancis Robinson: "Mid ruby with orange tinges. Quite subdued on the nose and pretty closed on the palate. Aeration shows just a hint of oak. Tannic finish with considerable power behind it and very long and youthful." (5/2014) James Suckling: "A lightly chewy wine with blueberry and milk-chocolate character. Light body, fresh finish. Screw cap." (3/2015) Wine Spectator: "Round and smooth, with light-grained tannins underneath sweet cherry and berry notes. Anise and tobacco accents chime in as this ends with refinement and moderate length. Drink now through 2018. (Web Only - 2014)"
From a one-acre plot of vines in Monforte d'Alba, a hand-harvested blend of Arneis, Sauvignon Blanc and Chardonnay.
Antonio Galloni: "Forward and expressive, the 2012 Barbera d'Alba is loaded with sweet red berries, mint, cloves, lavender and spices. Drink this supple, juicy Barbera over the next year or two, while the fruit remains vibrant." (5/2015) James Suckling: "A red with sliced-lemon and berry character, a medium body and a fresh, clean finish. Very lemony. Drink now." (3/2015)
From the people who brought you Cocchi Americano and Cocchi Vermouth di Torino, comes the brand new rose colored, quinine-flavored, aperitif wine you've been anxiously waiting for. The Cocchi Americano Rosa has the lush mouthfeel and weight of a sweet vermouth, the fruit of a sangria, and the spice of a mulled wine, finishing with a tingle of bitterness on the tongue. It's absolutely delicious. Time to make a rose-colored gin martini!
99 points James Suckling: "This is an absolutely fabulous red, with incredible concentration but polish and refinement. It’s full-bodied, with wonderful depth of fruit and length. Complex, with minerals, dark fruits, plums and currants. Speechless. It sends chills up my spine. What a wine. It goes on for minutes. Hard to believe that it’s better than the 2007, but it is." (9/2014)97 points Robert Parker's Wine Advocate: "The 2008 Barolo Riserva Rüncot is an exceptional wine that is only made in the best years. It was produced in 2008, 2010 and 2013. The wine undergoes a 40-day maceration time with four years in oak and one ...Read More »
Inventory: Main Warehouse
91 points James Suckling: "Young and wild red fruits with the trademark peppery edge, some brambly blue fruits and an assertive, spicy thread. This has a supple, fleshy and brambly palate with glossy ripe blue fruit flavors, fine-sheeted tannins and a tangy, saffron-tinged finish. Drink now." (5/2015)
Inventory: San Francisco
Meaning "middle son," "Moliss" is a Piedmontese word, not Italian. This is one of two single vineyard Barberas produced by Agostino Pavia and his sons Giuseppe ("Pino") and Mauro, of which total production is less than five thousand cases. Made from old vines and aged in large Slavonian oak ovals, which impart subtle oak aromas and can add texture when new, "Moliss" is stylistically similar to a traditional Asti but cleaner and much more concentrated. Importer Oliver McCrum writes: "Barbera d'Asti used to have a reputation for having acidity like that of... Read More »
Grown on part of the Prevostura hill, from a typical northern Piedmont blend of varieties Nebbiolo (70%), Vespolina (20%) and Croatina (10%). The soils here are 35% old marine sand, 25% clay and 40% silt, and they are acidic; the grapes are picked typically in early October, and the wine is fermented in stainless steel with a fairly long maceration (18 days after the end of fermentation). The wine is aged in small barrels (not new) for 21 months before bottling. In effect this is declassified Lessona with a little Croatina added, so the flavors tend towa... Read More »
Inventory: San Francisco
94 points Wine Enthusiast: "*Editors' Choice* Intense and elegant, it brings together sensations of violet, crushed red berry, mineral and cake spices that are supported by firm but fine tannins and brisk acidity. Fermented with wild yeasts, it illustrates the vibrant character of the vintage. Drink 2018–2040" (10/2014)
96 points Wine Enthusiast: "*Cellar Selection* From the heart of the historic Cannubi zone, this classically crafted wine opens with a gorgeous fragrance of violets, dried rose, new leather and crushed berries. The vibrant palate is still restrained by youth but it delivers bright sour cherry, sage, balsamic notes, Mediterranean herbs and sweet spices alongside great energy and intensity. Drink 2020–2040." (10/2014)94 points Antonio Galloni: "The 2010 Barolo Cannubi wraps around the palate with gorgeous depth and the pure silkiness that makes this vineyard in the town of Barolo so special. Crushed flowers, min ...Read More »
Antonio Galloni: "Crushed flowers, mint, pine, spices and crushed raspberries lift from the glass in the 2013 Anthos, Correggia's still, dry Brachetto. In this vintage, the Anthos is especially light-bodied and ethereal. I would drink it slightly chilled as an aperitif. (AG)" (5/2015)
94 points Robert Parker's Wine Advocate: "Dark and rich upon first impact, the 2010 Barolo Bricco Luciani is a powerful and muscular expression that aspires to the highest level of aromatic intensity. This wine definitely leaves a lasting impression and speaks in high volumes for the 2010 vintage. It presents delicate tones of dried cherry, blue flower and licorice backed by oak-driven tones of nutmeg and dried tobacco leaf. If feels smooth and silky on the palate. Those firm tannins bode well for long-term consumption. Drink: 2017-2030. (ML)" (7/2014)91 points James Suckling: "Bright aromas of strawberries and flowers fol ...Read More »
92 points James Suckling: "Pretty focus to this excellent 2011 Barbera with sliced peaches and blueberries on the nose and palate. Full and fresh." (12/2013)
Antonio Galloni: "The 2013 Roero Arneis bristles with energy and tension. Crushed rocks, citrus and white flowers abound, all with an extra kick of acidity from the cool growing season." (5/2015) Wine Spectator: "This is elegant, boasting floral, talcum powder and jellied fruit flavors. On the candied side, yet balanced. Drink now. (Web Only - 2014)"
95 points Antonio Galloni: "The 2011 Barolo Lazzarito is fabulous in this vintage. Rich, ample and structured, the 2011 is both opulent and savory in style. Iron, plums, dark red cherries, smoke, licorice and tobacco meld together in a remarkably harmonious young Serralunga Barolo. This is the first year the Vietti Lazzarito includes a second recently acquired parcel, which may be one of the factors that influences quality, but at the same time, the Lazzarito has been the most improved Barolo in the range. All the elements come together in the 2011, a wine that has it all. This is ...Read More »
Inventory: Main Warehouse
Think of the Vergano Americano as a traditional Vermouth/Bitter Piedmontese aperitif. It uses Grignolino as the base wine rather than Nebbiolo, and like most vermouths, it contains herbal and aromatic components. In order to transform a Vermouth into an Americano you have to integrate the herbs at its base with other more bitter ones like Gentianella, citrus zest like Bitter Orange and Chinotto.The result is like an Italian wine version of Campari or Cynar. Try using it in a Negroni or with soda and a twist. Absolutely lovely stuff.
Inventory: Redwood City
The Germano winery is a few hundred yards north of Serralunga. Sergio Germano is typical of the new generation of producers in the Langhe; after completing six years of study at the school of enology in Alba he made wine for a few years at Fontanafredda, one of the largest wineries in the area, before returning to the family winery in 1993. This is 100% Nebbiolo, as are Germano's stellar Barolos. But this is from just outside the zone. It is pure and driven as the snows that sit on these vineyards each winter. Roses, tar, black fruits, earth and a firm t... Read More »
Inventory: San Francisco
92 points Antonio Galloni: "The grapes are selected from vineyards located in Castiglione Falletto, Monforte, Barolo, and Novello, from vines ranging in age from 7 to 35 years old. Fermentation occurs in stainless steel over 15 days, with daily cap submersion for extraction of flavor and color. The wine is then aged for 24 months in casks. The wine was blended in stainless steel tanks 8 months before bottling." (9/2014) Jancis Robinson: "Pale ruby with orange tinges. Classic Nebbiolo nose yet closed and with the merest hint of oak. Compact and fresh fruit on the palate with a proper load of firm, ripe ...Read More »