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2014 Louise Brison Brut Champagne
Top Pick!
This Champagne was made in the most expensive way possible. The entire Brison estate is organic, and the wine is entirely barrel fermented. No detail is forgotten in making the vintage wines here, as the owner, Delphine Brulez, has a diploma of oenology. Only because of a direct buy are we able to offer a Champagne like this at such a fair price! For those of you who have Brison vintage in the past, we think this is the best one they have ever madeā€¦Even better than the 2008!
Price: $34.99

2014 Ultramarine "Heintz Vineyard" Sonoma Coast Rosé Sparkling Wine
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93 points Vinous: "The 2014 Rosé is an absolute winner from Ultramarine and Michael Cruse. A blend of 80% Chardonnay and 20% Pinot with 5% still red juice, the Rosé possesses striking translucence and creaminess that builds into a sublime finish laced with cranberry, chalk, mint and white pepper. The dosage of 6 grams per liter is perfectly judged. (AG)" (05/2019) 92 points Robert Parker's Wine Advocate: "The 2014 Rosé Heintz Vineyard is a blend of 81% Chardonnay and 19% Pinot Noir. It was made using the traditional method, with 12 months in barrel, 40...
Price: $239.99

2014 Ultramarine "Heintz Vineyard" Blanc de Noirs Sonoma Coast Sparkling Wine
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92 points Vinous: "The 2014 Blanc de Noirs Charles Heintz Vineyard is quite open and racy, with soft, gentle curves and terrific depth. Hazelnut, dried flowers, mint and red berry fruit all develop in the glass. There is plenty of Pinot character. The decision to bottle with no dosage yields a wine that flirts between being focused and coming across a touch lean. It will be interesting to see how this delicate balance develops over time. (AG)" (05/2019) K&L Notes: Ultramarine produces single vineyard, single vintage, California sparkling wine. All wine...
Price: $189.99

2014 Ultramarine "Heintz Vineyard" Blanc de Blancs Sonoma Coast Sparkling Wine
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93 points Robert Parker's Wine Advocate: "The 2014 Blanc de Blancs Heintz Vineyard (100% Chardonnay) was made using the traditional method and spent 12 months in barrel and 40 months on tirage, with two grams per liter dosage. It was disgorged in November of 2018. It has a rich, autolytic nose of baked brie, brioche and mushroom pastry with baked apples, dried hay, honeyed hazelnuts and hints of lemon cream. Medium-bodied, it has a good core of savory fruit with finely beaded mousse, juicy acidity and a long, savory finish. This has lots of life ahead. (...
Price: $179.99