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Your search returned 8 results

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Bid on this bottle of 1964 Magdelaine, St-Émilion (95JG). John Gilman: "The 1964 Magdelaine, hailing from a riper and top vintage on the right bank, is not surprisingly, a stunner as well. It is a bit more old-fashioned and powerfully built than the 1970 (always seeming to be the reference point vintage of Magdelaine for me), with a bit more of a black fruity cast to it as a result of the vintage’s character. The bouquet is deep, complex and stunning, as it offers up a mélange of black cherries, plums, bitter chocolate, herb tones, tobacco, Latour-like notes of walnut, and a more understated (again vis à vis the more ethereal 1970), but still significant signature base of chalky soil tones. " (03/2019)
Starting Bid: $100.00

Bid on this 3-bottle lot of 1982 Figeac, St-Emilion (95DC, 95JG, 94JS, 94RP, 92ST). Decanter: "The colour has been gently turning to brick ever since 2001 as we head through the vertical, and here we have a soft brick red. A legendary vintage, of course, that keeps surprising by how well it is holding up. This is still full of the rich pleasures of a late summer evening, even if you know the sun will set soon, and it makes you want to enjoy every last drop. Aromatics of cold ash, gentle woodsmoke and soft spices. The fruit is very much now at its gentlest, with notes of wild strawberries, salted caramel and wild roses. Wonderful. (JA)" (10/2017)
Starting Bid: $825.00

Bid on this 3-bottle lot of 2000 Yon Figeac, St-Émilion ((89-91WS)). Wine Spectator: "Fascinating aromas of tobacco, berry, mineral and dried herbs. Full-bodied, with juicy, fine tannins and a long finish. Best wine ever from this estate. (JS, Web-2001)"
Starting Bid: $105.00

Bid on this 2-magnum lot of 2005 Clos de l'Oratoire, St-Emilion (1.5L) (94RP, 93VN, 93WS, 91ST). Robert Parker's Wine Advocate: From the Comte von Neipperg, his wines from this over-achieving estate always deliver an aromatic fireworks display of cedar wood, Christmas fruitcake, roasted herbs, black olive, cassis and sweet kirsch. The 2005 has all that as well as ripe, well-integrated, velvety tannin, and full body in a sexy, luscious, heady style to drink now and over the next 10-15 years. (RP) (06/2015)
Starting Bid: $210.00

Bid on this 3-bottle lot of 1994 Pavie-Macquin, St-Emilion ((90-92ST), 91VN). Stephen Tanzer's International Wine Cellar: "Black-ruby color. Superripe, highly perfumed aromas of crushed raspberries and pungent oak. Wonderful inner-mouth flavor, and quite fresh for the year, but there's not quite the fat of the '95. Here the substantial tannins are a bit more present. Not as seamless as the '95, but this is impressive juice. Very concentrated and very long. (ST)" (05/1996)
Starting Bid: $165.00

Bid on this bottle of 1952 Clos Fourtet, St-Emilion. Clos Fourtet, known as Camp Fourtet or Camfourtet in the Middle Ages, was once a fort designed to protect the town of Saint-Émilion. The sturdy walls from that period still enclose the manor house of the estate, which was built in the 18th Century, around the time winemaking began on the property. During the 20th century, the estate was owned by several of the famous wine families of the region, but was bought in 2001 by the Cuvelier family, who also own Château Poujeaux.
Starting Bid: $175.00

Bid on this 3-bottle lot of 2005 Rol Valentin, St-Émilion (93VN, 92RP). Vinous: "The 2005 Rol Valentin is absolutely gorgeous. Inky, rich and opulent, the 2005 is supremely well done in this style. Moreover, it has aged impeccably. Blackberry jam, chocolate, mocha and sweet French oak are all kicked up to the maximum. Readers will find an unabashedly flamboyant, heady Saint-Émilion that delivers the goods and then some. (AG)" (04/2021)
Starting Bid: $135.00

Bid on this 3-bottle lot of 1998 Pavie-Decesse, St-Emilion (96RP, 93WS, 90VN). Robert Parker's Wine Advocate: "The 1998 Pavie Decesse is medium to deep garnet-brick in color and explodes with fabulous plum pudding, prunes, blackberry preserves and blueberry pie notes with hints of smoked meats, garrigue, dusty soil, cast iron pan and star anise with dried roses and cinnamon stick wafts. Full-bodied, concentrated and packed with rich exotic spice and black fruit preserves layers, it has loads of mineral and meat sparks and a very, very long, layered finish. Incredible! For cellaring potential, I give it 20+ more years. (LPB)" (05/2018)
Starting Bid: $240.00

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