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Made by Hoopes Vineyard and Winery in Oakville.
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James Suckling: "Slightly lifted pears and apples with peaches and green mangos. Tangy and fresh palate. " (08/2018) Wine & Spirits: "With its almond-skin notes and smooth, soft citrus fruit, this is a match for grilled halibut." (06/2018) K&L Notes: Bright, fresh, elegant, and well structured. Delicious with notes green apples, peaches, and apricots predominate with intense aromas of herbs and white flowers. It has a long finish with aftertaste of stone fruits, aromatic herbs and faint spice.
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91 points Wine Enthusiast: "Light strawberry, dried rose petals, drying jasmine and chalk aromas all show on he nose of this bottling by the Stolpman family. There is immense grip to the sip, where crisp strawberry flavors met with a lemon-lime soda kick. (MK)" (08/2019) K&L Notes: The "Para Maria" label is a 50-50 partnership between the Stolpman (owners) and Solorzano (growers) families. Label Art: The nickname for villagers from Santa Cruz, Jalisco; Maria Solorzano's hometown, is "Tecolote" or "night owl." The name stems from the popular late night ...

Black presentation box with magnetic closure.
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From the producer: "Escarlata is a joint project between the Calcu winery and Global Vineyard Importers. It is a red blend produced from 100% estate fruit in the Colchagua Valley. Escarlata means “scarlet” for the deep, brilliant red hue. Escarlata is a blend of estate grapes (35% Cabernet Franc, 30% Malbec, 20% Petit Verdot, 15% Syrah) grown in the Colchagua Valley."
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About Relief Wines: Relief Wines is a 501(c)3 non-profit organization which aims to meet the needs of others through the magic of wine. We partner with organizations to release thoughtfully-created wines, full of individuality and quality you can taste. And, we partner with you to join our love for wine and community to make a difference. Together, we raise awareness and support compassionate causes that improve our communities. Whenever you enjoy a wine from Relief Wines, the proceeds go to the cause of the special Relief Wine you’ve ordered. Firestorm ...
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91 points Vinous: "Extremely pale pink. Incisive red berry and citrus pith qualities on the nose, along with suave floral, spice and mineral flourishes. Lithe and sharply focused on the palate, offering tangy strawberry, red currant and orange zest flavors and a touch of honeysuckle. Finishes dry and taut, with resonating florality and persistent red berry and mineral notes. This wine's blend of depth and finesse is pretty impressive, especially in light of its price. (JR)" (08/2019) K&L Notes: Bonny Doon Vineyard is a wine producer located in Santa Cr...

Vinous: "Light gold. Honeydew melon, peach and a floral nuance on the deeply perfumed nose and in the mouth; a ginger note builds in the glass. Smooth and broad in style, delivering good closing punch and a warm, lingering suggestion of peach nectar. (JR)" (11/2017) K&L Notes: Winemaker's notes: "Creamy and full-bodied you’ll be enticed by aromas of peach, green apple and citrus upfront as nectarine and toasted nut begin to develop on the palate. Having spent time in both stainless steel and new French oak, this wine carries a rich mouth feel, yet rema...
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Benjamin Flajnik prides himself on crafting drinkable dry rosé wine. He started Ion Wines because rosé wine is fun, light, and in his opinion, "should always be consumed with oysters and/or caviar." Winery note: "On the nose it’s tropical, floral and inviting. But, notes of guava, lemon zest and lychee on the mid palate steal the show. It’s dry, powerful and the bright mineral driven acidity lends a crispness to the finish. The 2018 is sourced from Clements Hills (Lodi) 79.94%, Mendocino 20.06% and varietals are: Pinot Noir 48.28%, Zinfandel 31.31%, Cins...
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In 1939, Mike’s grandparents purchased 120 acres of farmland at the base of Mount Veeder in Napa. This property remains in the Hendry family today and is now recognized as the Hendry Ranch Vineyard and Winery. Mike spent many of his childhood summers working the tractors, pruning the vines, and learning about the cultivation of wine grapes and the wine making process. Today Mike works as the vineyard manager and director of marketing and sales for Hendry Ranch, and works with Bill Moore at the Moore Vineyard. Molly works as an attorney in downtown Napa, ...
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Wine Enthusiast: "Floral scents of honeysuckle meld with fruity aromas of white stone fruit and citrus. Mirroring the nose, the vibrant palate evokes green apple, candied lemon drop and a hint of almond alongside a persistent perlage. Bright acidity gives the flavors a nice lift. (KO)" (12/2017) Wine Spectator: "A straightforward Prosecco, with a lively bead and hints of biscuit, poached pear, pastry cream and smoke. (AN, Web Only-2019)"
Price: $8.99

Winemaker's Notes: "Made entirely of Syrah from Mossfire Ranch. This vineyard was planted in 1996 on steep hillsides and a rolling valley at the confuence of sun, snow and sea. The vineyard weathers 40 degree diurnal shifts. The extremity of the climate creates fruit of uncommon concentration and uniform ripeness. This newly released Rosé screams watermelon, young strawberry, orange peel and stony minerality. Flavors of melon rind, hibiscus and salinity dance across the palate while the juicy acidity rounds out this lively fun-going wine. The brightnes...
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From the team at Banshee Wines, best known hereabouts for supplying us with excellently sourced Pinot Noir. The Rickshaw Chardonnay is also sourced from mostly coastal vineyards, from Santa Barbara up to Mendocino County. This staff favorite aims at a crisp, fruit-forward style, with a bit of vanilla and oak to round it out. Classic and delicious. Winery notes: "2016 marked the last of the drought years and like last year, overall quantity was down, but that naturally pushed the quality level up significantly. Low yields generally help to produce wines ...
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Winery Notes: "Owned and farmed by the Niven family, the Paragon Vineyard in the Edna Valley of California provides the grapes for this wine. Originally planted in 1973, the historic Paragon Vineyard pioneered modern day viticulture in the now Edna Valley. With the Pacific. Ocean lying only five miles to the west, its influence creates one of the longest growing seasons in the state. The extended hang time encourages full ripening and development of intense varietal character while preserving minerality and a good acid backbone, a Tangent imperative. Tan...
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Seven distinct microflora come together to produce a dynamic mixed-culture beer. Aged six months in a Foeder that formerly held Cabernet Sauvignon. Earthy, vinous and layered with tart stone fruit character.
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Primary fermentation in stainless steel then aged in White Wine Barrels for 7 months using Cerebral’s house culture.
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From the brewery: "This is a blend of styles and it's a little hard to describe. Let's just say it's a Belgian style beer crossed with a session IPA, that's heavily hopped with late kettle additions of Equinox, then dry hopped to levels of madness with more of the same hops. Finally it receives a dose of Brettanomyces. This is a grinding groove that drips with sticky, sexy soul, with a blend of psychedelia. Open now for hops, cellar for extra funk. Pairs well with infectious melodies, other people's hot tubs and trampolines."
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Little Beast is the culmination of nearly twenty-five years' experience brewing for Founder & Brewmaster Charles Porter. In 2009, he founded Logsdon Farmhouse Ales with partner David Logsdon, and created a cult-like following for the deep character and impeccable quality of his beers. His love of the craft and background in biology led him to discover and hone farmhouse-style ale. With a keen ability to harness the diverse microflora that ferment our beer and to capture their untamed beauty, Charles creates unique ales celebrated for their originality. ...
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Raspberry Berliner Weisse. A rich and creamy sour wheat beer, brewed with raspberries. Malts: Pale ale, Wheat malt, Flaked oats, Flaked Spelt Hallertau Blanc hops, Raspberries, Lactose
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About this producer: "Barnard Griffin began in 1983 with borrowed grapes and a rented cellar. It has since become one of Washington’s most enduring and award-winning wineries. At the helm then and now is one of the most experienced winemakers in Washington State, Rob Griffin. In addition to the winery production facility, the Richland campus is home to a tasting room, full service restaurant and fused glass art studio."
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From the distributor: "TIN CITY CIDER is a collaboration between winemakers Curt Schalchlin, Mikey Giugni, and Andrew Jones. Curt, owner and vintner of the heralded winery, Sans Liege, is known for his critically acclaimed, yet affordable wines. Mikey’s fascination in wine and the ocean resulted in his winery and cidery, Scar of the Sea, which emphasizes where the grapes and apples are grown. Andrew, winemaker of Field Recordings spends his days planning and planting vineyards and has stood foot in just about every vineyard on the Central Coast. Together...
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Blondies is a ready-to-drink cocktail created by Jenny McCarthy, originally intended for her own drinking purposes, but now a full-fledged brand available at K&L in California! Never a true fan of beer or wine, but an enthusiastic drinker noneth-less, Jenny had been honing her home-made recipe for years before finally getting behind the wheel and driving her own vision for the modern market. Her vodka-based Strawberry Lemonade is a 13% ABV libation with no added sugar, and no preservatives, only real fruit and Stevia for those who care about both the ing...
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Wheatwine brewed with cocoa nibs and peanut butter coffee. A collab with Horus Aged Ales.
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Tart and fruity mixed culture ale fermented and aged in oak barrels, and finished with Cascade hops. 4.0% abv.
Price: $3.49


They skipped the single-hop version of SurCascade to go straight for gold with Sur CascadexCascade! Twice-Dry-hopped, Sour-Mashed IPA brewed to be sessionable and downright lovely.
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Saison brewed and dry hopped with Nelson Sauvin hops. Fermented in oak tanks with Brettanomyces. Bottle conditioned for natural carbonation.
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A Ginger Buck is commonly referred to as a "Moscow Mule." BTL SVC mixes premium quality vodka and a spicy custom house-blended ginger beer with fresh lime juice. A hint of citrus oil completes this newer classic cocktail best served in a copper mug.
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Timmermans Oude Gueuze won a silver medal at the 2013 World Beer Awards in the "sour beer" category. Timmermans Oude Gueuze’s special flavour derives from its time-honoured method of preparation. It is a blend of old lambic, which has been aged for three years in wooden barrels, and young lambic which ensures spontaneous fermentation in the bottle. The different lambics are carefully selected by the brewer to obtain a perfect flavour. After it has been produced, Timmermans Oude Gueuze, which is refermented for four months in the bottle, continues to impr...
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From the brewery: "Something from the darker side, this stout brewed to an Ironbridge recipe, coats your taste buds with espresso and chocolate. The smooth brew is perfectly suited to the lower carbonation of a good cask ale, with added interest and body added with Centennial and Cascade Hops. Lip smacking and easy on the eye, a real favorite at Freewheel."
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Our oak (quercus) aged sour ale, 9 months in Pinot Noir barrels, then strawberries (fragaria) added at the end for a complex wine like finish.
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"After extensive experimentation and feedback from our retail staff, customers, and brewing team, Revive was one of the first beers released out of the Wood Shop. The base beer is Basis, which was inspired by traditional brewing methods of Belgium brewing. The beer is aged for three to four months in oak barrels with pineapple fruit and whole chamomile flowers. That sweet tanginess of fruit combines beautifully with the floral aroma for a tart, dry, and refreshing sour ale." (Producer Notes)
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According to BeerAdvocate: "Rakau Boy is best described as a non-traditional, Belgian-style witbier-first fermented with Logsdon's blend of witbier yeasts, but dry-hopped with Rakau hops and refermented with the brewery's house strain of Brettanomyces. The brewing process for the beer begins with a lengthy, low-temperature mash rest with Logsdon's soft Mt. Hood water, and a combination of pilsner malt, wheat and oats, which in turn helps to ensure that the final product has plenty of body, while still remaining quite dry courtesy of the Brettanomyces ref...
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