New Arrivals

Masotti Napa Cab - back again and bigger and bolder than ever! Last year when we introduced the Masotti wines to our customers there was a scramble to snatch them up at the crazy prices we secured and we expect the same this time around, too! If you missed the 2021 Masotti Cab here's the scoop - These wines are crafted by Mitchell Masotti whose day job is making wines at Bevan Cellars! Mitchel has worked alongside luminary Russel Bevan for more than a decade and works with some of the finest fruit around the valley. Clocking up more than a dozen 100-point wines under the Bevan label, this guy knows how to make rich, powerful, crowd-pleasing wines! The 2022 Napa Cab shows the forward and decadent style of the vintage with ripe dark fruits, blackberry, plum, boysenberry hints, too. Dark roast espresso beans, hints of sweet oak spice, new leather, hot stone. Soft, round tannins meld with lush fruit, it's a real mouthful of of easy drinking Napa goodness. As even sub-$50 Napa Cabs become ever scarcer, we backed up the truck at this super sharp price. However, once folks start buying it by the case there's no telling how long it will last.

American Single Malt has been an "up and coming" category since I started in this business nearly 20 years ago. Part of the problem with the category is that it's extremely difficult to create value for lovers of Single Malt when Scotland is able to deliver such incredible price to quality ratio. So we have some people who do it different, just to be different, but it's not enough just to be different, you need to be different and delicious. That's why so many craft distillers have struggled, the ultimate experience does not deliver for many customers in the way that they expect for the prices that they pay. Another huge issue is the lack of aspirational products in the category. Until Milestone, there was no truly singular yearly release that demanded the attention of ALL Malt Whisky drinkers. But with the last two releases of Milestone, we finally have a product that delivers on both counts. Almost NOTHING out there tastes as delicious as Milestone does at ANY price point. And this whisky sells out ridiculously quickly and many many people reach out asking for me to magically create more. That's not possible of course, so we wait for next year. This is your only chance to snag your bottles as they will only sell us what we are allocated and won't likely get a second drop. So if you've known the previous Milestones, this is your chance to lock in another one of the great American Whiskies for one more year.

The 2024 ranks among the best vintages of Leflaive's Bâtard I have tasted. There is a lovely freshness without sacrificing the richness that is the charm of a proper Bâtard. The wine surprises with profuse aromas of ripe pear, acacia flower, chalk and spice; the texture is dense but very fine, bringing impressive persistence to the finish. The wine is completely, convincingly delicious. The difficult 2024 vintage required extensive sorting, but the team did what was necessary to produce a truly memorable result.

As is often the case when young, the nose closely resembles that of the Pucelles with just a bit more layering. By contrast, there is definitely more size, weight and power to the bigger-bodied still yet refined and wonderfully energetic flavors that coat the palate with dry extract while delivering outstanding persistence on the compact, balanced and Zen-like finale. This is gorgeous and equally classy though it's also very much a buy and forget you own it wine. *Don't miss!*

The 2020 Beau-Sejour Becot is a dense, powerful wine. A rush of black cherry, plum, chocolate, new leather, licorice, spice and sweet oak builds as this towering, vertically explosive Saint-Émilion opens in the glass. This is an especially broad, expansive Saint-Émilion, much of that attributable to the clay in these soils. The 2020 is magnificent in its intensity and overall volume. Superb. (AG)

This is a Chardonnay from Meursault produced by Domaine Robert Ampeau & Fils, a historic family estate known for releasing wines only after extended cellar aging. The wine comes from the Premier Cru vineyard La Pièce-sous-le-Bois, a small climat on the southern side of Meursault bordering Puligny-Montrachet. Domaine Ampeau became famous for maintaining deep library stocks and holding back vintages for years or even decades before release, allowing the wines to mature under ideal cellar conditions before reaching the market.

The 2020 Brut Franciacorta Milledì is distinctly savory, with a burst of exotic spices and white smoke giving way to a whiff of crushed apricots. It floods the palate with silken bubbles contrasted by a core of zesty acidity and a salty flourish that resonates toward the close. This comes across as rich yet energetic, with a spine of saline tension and hints of sour citrus that pucker the cheeks throughout the finish. (EG)

Calle 23’s original Criollo Blanco became a cult favorite, and Sophie Decobecq’s follow-up takes this distinctive agave in an entirely new direction. Created after the 2018 release honoring her first son, Abel, Criollo El Dos celebrates her second son, Eliès, with a limited-edition blend built around añejo tequila, complemented by smaller contributions of extra añejo and reposado. The foundation remains blue agave criollo, the unusually small plants prized for their high sugar content that inspired the original bottling. Rather than repeat that blanco, Sophie chose to explore how barrel maturation could develop the character of this special raw material. Bottled at 46.7% ABV and made without additives, El Dos brings together three categories of aged tequila in a single composition. The presentation is equally thoughtful: a hand-blown bottle made from recycled glass, decorated with hand-drawn artwork by Rose Guerrero. For those who followed the original Criollo, this is a particularly exciting next chapter, pairing Sophie’s fascination with these exceptional agaves with a distinctly different approach to aging and blending.

The more elegant nose is cooler and also overtly floral with its aromas of apple, pear, spice and just sliced citrus. There is excellent energy and delineation to the slightly more mineral-driven and gorgeously textured middle weight flavors that display fine length on the comparably complex finale. This too is lovely and I particularly like the balance.

As is often the case when young, the nose closely resembles that of the Pucelles with just a bit more layering. By contrast, there is definitely more size, weight and power to the bigger-bodied still yet refined and wonderfully energetic flavors that coat the palate with dry extract while delivering outstanding persistence on the compact, balanced and Zen-like finale. This is gorgeous and equally classy though it's also very much a buy and forget you own it wine. *Don't miss!*

The 2024 Patelin de Tablas Blanc punches well above its weight with a gorgeous bouquet of wildflowers, stone dust, lime zest and freshly sliced pears. The palate is seamless and soothing with a wave of minty herbs elevating ripe nectarine and apricot. Candied citrus tones meet a bump of juicy acidity on a lively finish with fantastic length. This is a total pleasure to taste. (EG)

Maker’s Mark produces its bourbon in Loretto, Kentucky, with red winter wheat in place of the rye commonly used in bourbon recipes. The “New York Knicks Championship Edition” is a one-liter release of the producer’s Kentucky straight bourbon.

The 2023 Vinhas Velhas Tinto, the first wine in Portugal to be called old vines back in 1988, was produced with Baga grapes from two villages, São Lourenço and Óis do Bairro, from vines averaging 35 to 40 years of age on stony clay and limestone soils. Since 2020, the wine is more aromatic and with less extraction, as they lowered the temperature of the fermentation, which occurred with indigenous yeasts and a maceration time of 10 days at 22 degrees Celsius. It has a beautiful translucent and bright ruby color and an equally bright nose that is floral and perfumed, with an ethereal side. This has always been a favorite of mine, a wine that also has a good track record for developing in bottle. It's really fine-boned and elegant, with superb balance, depth and complexity but in a subtler way. The wine matured in well-seasoned French oak barrels for two years. This is one to buy by the case and enjoy over the next decade... or two! (LG)

Morey-Saint-Denis lies between Gevrey-Chambertin and Chambolle-Musigny in Burgundy’s Côte de Nuits, where Monts Luisants occupies an upper-slope position above Clos de la Roche. Domaine Nicole Lamarche’s 2024 Pinot Noir represents the premier cru portion of this vineyard, offering a geographically distinctive expression of Morey-Saint-Denis.

Bouchard's 2018 Blanc de Noirs Les Ursules is a particular success, wafting from the glass with aromas of white flowers, crisp red apple, clear honey, wet stones and crushed mint. Medium to full-bodied, pillowy and precise, it's pure, racy and concentrated, with impressive tension and finesse that transcends this frequently blowsy, open-knit vintage. Exigent agronomy and timely harvesting pays off, once again. (WK)

Such a deep and complex gran reserva with richness and depth. Genuinely intense and harmonious, with cigar box, pine cones, black mushrooms and high-grade wood and vanilla. Juicy, flavorful and really long. Goes on for a minute, if not more. Such a hedonistic Rioja that delivers sheer pleasure. 90% tempranillo and 10% graciano. (ZS)

Distilled during Ballindalloch’s inaugural year, this single malt was filled on October 23, 2014, into the 60th cask ever laid down at the family-owned Speyside distillery. The whisky was made from Concerto barley, the variety used at Ballindalloch before its transition to Laureate. Its production reflects the distillery’s slow, traditional approach: a roughly seven-hour mash, 140 hours of fermentation in Oregon pine washbacks and slow distillation through copper pot stills fitted with exceptionally long worm tub condensers. Cask #60 spent its entire maturation in a first-fill Pedro Ximénez Sherry hogshead before bottling on June 8, 2026, at more than 11 years old. Ballindalloch’s first single cask release for the United States, it is available exclusively in the U.S. with just 300 bottles allocated. Bottled at a natural cask strength of 59.2% ABV, without chill filtration or added color.

New charred oak is a defining requirement of bourbon production, along with a grain recipe containing at least 51% corn. New Louisville’s “Summer Jam” is an eight-year-old Kentucky straight bourbon, with an age statement that refers to the youngest whiskey in the bottle.

Product details coming soon.

Cool, pretty and airy aromas include those of Granny Smith apple, floral and citrus zest wisps. There is a lovely sense of underlying tension to the delicious middle weight flavors that conclude in a bright, crisp and firm finale that is shaped by lemon-tinged acidity. This is an excellent Bourgogne that will age if desired, indeed I would recommend it. *Outstanding Top value*

This awesome vodka is locally made in El Dorado Hills from 100% apples and cut with Sierra Nevada mountain water. It's naturally gluten-free, has no sugar added, and is double carbon filtered for an exceptionally round taste. Winner of Best in Class vodka from the SIP awards and California Craft Spirits Competition.

Kentucky straight bourbon is aged in new, charred oak barrels—a legal requirement that distinguishes bourbon from many other whiskey styles. Nashtucky’s 11-year-old release comes from a single barrel, #2458, rather than a blend of barrels, with an age statement reflecting at least 11 years of maturation.

Penfolds nailed the great vintage, making a wine that is perfect in every way. The blend of 97% shiraz and 3% cabernet sauvignon comes from the Barossa Valley, McLaren Vale, Clare Valley and Magill Estate in Adelaide, in that order, and as usual spent 18 months in new American hogsheads. Its detail is superb, with light and shade allowing blackberry and plum fruit pride of place, but there's also flashes of spice and licorice. It's as mouthwatering with the last taste as the first, and 7.3g/l of acidity leaves the mouth fresh.

This may be the best beer ever! But, one is enough: trust me.

There's a profound mineral tension, with aromas of white pepper, flint and some earth. The palate is tense and nervy, with finely structured phenolics rounding out the sweetness from residual sugar, leading to a drying finish. The nerviness backed by structure on the palate has made this an immense, detailed wine for the cellar. (RM)

Referred to as ‘Baby Grange’ as components of the wine are always matured in the same American oak hogsheads that held the previous vintage of Grange, Bin 389 (first made in 1960) is always a Cabernet-dominant Cab-Shiraz – the great Australian blend. This year it just makes it, with 51%, the fruit for both varieties coming from McLaren Vale (45%), Padthaway and Barossa Valley. The 12 months in oak (33% new) adds a creamy coconut sheen to the generous mouthful of summer pudding berries, fleshy blue plums and more savoury tones of fennel salami, mocha and cigar box spice. Fine tannins, bright acidity and a firm structure deliver power and polish, already approachable but with a long life, and more complexity, ahead. A standout this vintage. (TG)

Felipe Camarena honors his roots with the G4 Blanco Clásico, a limited throwback release that nods to the earliest days of the brand. This vintage-inspired bottling combines 90 percent of G4’s signature Blanco with 10 percent fiber-fermented tequila, adding an extra layer of complexity and authenticity. The agave used for this release comes from fully mature, 8-year-old Blue Weber plants, bringing a level of sweetness and depth that recalls the sought-after “XM” edition. Everything about this tequila reflects Camarena’s uncompromising standards. It is crafted at El Pandillo using stone ovens, mechanical tahona extraction, a 50-50 mix of spring and rainwater, open-air fermentation, and double distillation in copper pot stills. The small addition of fiber-fermented juice contributes vegetal tones, savory depth, and textural nuance to an already polished base. The bottle features a faithful reprint of G4’s original 2012 label, marking a return to tradition and a celebration of four generations of agave mastery. With only 2,016 cases produced, it is both a collectible and a standout sipper. Whether enjoyed neat or in an elevated cocktail, this release reaffirms G4’s place among Mexico’s finest artisanal tequilas.

Tapatio is one of the highlands' legendary names. Made at La Altena distillery, this is one of the most traditional tequilas on the market using 30% tahona press and 70% roller mill and bottled at right off the stills at 110 proof. Few tequilas on the market boast the power and finesse that this spicy little devil offers.

An unusual wine, with loads of ripe, sweet fruit. More like syrup than wine. But it's full-bodied, luscious and stylish. Long finish. Try with chocolate dessert or blue cheese.

Smoky, floral and fabulous. Violet-edged, this stands out over the 1982 for its complexity of aromatics and flavours. Brambled blackberry notes meld with soft leather and liquorice, all perfectly finessed. Harvest 28 September until 13 October, around one week later than the 1982. A touch of Petit Verdot finishes up the blend. Peter Sichel, who was making the wine at the time, was convinced straight after harvest that the 1982 was better than the 1983. 'He was right,' says Thomas Duroux today. Certainly sugar levels were a touch higher than the previous year, and the fruit character generous from the earliest years. (JA)

Built around a notably high-rye bourbon mash bill, Bulleit "Frontier" is bottled at 45% ABV and positioned as the brand's flagship Kentucky straight bourbon. The label traces its inspiration to Augustus Bulleit's 19th-century whiskey, revived by Tom Bulleit in the late 1980s.

This Lagar de Baixo, the entry-level wine that Niepoort makes in Bairrada, opens up with blackberries, violets, stones and a subtle earthy note. The palate is medium-bodied and really supple, with silky tannins, tender fruit and an ethereal finish. (JGL)

From the brewery: "Velvet Glow is an homage to an old Grace Brother’s Brewing beer brewed right here in Santa Rosa! The Grace Brother’s brewery was around from 1933 to 1966, where they created many iconic beer brands including Velvet Glow and Happy Hops. This Helles style lager is a clean, crisp, and refreshing beer with a bright straw color, aromas and flavors of bread crust and biscuit. There is a very low bitterness with a mild hop aroma." DUE TO RUSSIAN RIVER BREWING COMPANY'S HIGH STANDARDS AND COMMITMENT TO KEEPING THEIR BEER FRESH, K&L CANNOT SHIP OR TRANSFER RRBC BEERS OUTSIDE OF THE SAN FRANCISCO BAY AREA. THIS INCLUDES ALL DELIVERY OR WILL CALL ORDERS TO SOUTHERN CALIFORNIA OR OUT OF STATE.

Deanston occupies a former cotton mill on the banks of the River Teith in the Scottish Highlands, where whisky production began in 1966. Distilled in 2008 and matured for 17 years, this single-cask release under the Single Malts of Scotland label connects independent bottling with a distinctive chapter of Scotland’s industrial heritage.

While compositionally similar to the straight Bourgogne, there is more elegance as well as an attractive essence of pear nuance. There is again excellent verve to the chiseled and strikingly textured medium-bodied flavors that flash focused power on the firm, complex, balanced and impressively long finish for a villages-level wine. While this could use better depth, everything is in place for that to occur in time. One to buy. *Outstanding*

Very cool and lemony, with plenty of garden herb aromas, this is a very sleek and focused dry riesling that’s barely medium-bodied. Very crisp finish with some herbal and green apple flavors. Drink or hold. Screw cap.

Part of The Glenrothes' age-stated Soleo Collection, this 15-year-old Speyside single malt is bottled at 43% ABV and matured in sherry-seasoned oak casks. The distillery, based in Rothes, has long been known as a blending malt for names like Cutty Sark and Famous Grouse, with its own single-malt range centered on sherry-cask maturation.

This dynamic red shows finesse and impeccable structure, with expressive flavors of raspberry and blueberry accented by stony mineral, star anise and forest floor tones that build richness and tension toward refined tannins. Drink now through 2034. *Highly Recommended* (TF)

The 2009 Côte Rôtie Côte Blonde isn’t far off the 2010 but has a more sunny, opulent style that’s very much in the vibe of the vintage. Lots of ripe black raspberry fruits, graphite, peppery spice, and earthy minerality give way to a full-bodied, opulent wine with chewy tannins and a blockbuster finish. It too has another two decades or more of prime drinking.

This wine is rich, lush, with aromas of strawberry, red plum, raspberry cream, orange-blossom honey on the nose. On the palate, find a creamy mousse and notes of tangerine, vanilla buttercream, strawberry rhubarb compote, Kaffir lime cream and crystalized ginger. (TP)

The Macpherson-Grant family has cared for the Ballindalloch Estate since 1457, and its connection to Scotch whisky stretches back more than two centuries. The family established the licensed Delnashaugh Distillery in 1824 and later helped found both Cragganmore in 1869 and the original Speyside Distillery in 1895. That history continues at Ballindalloch Distillery, where estate-grown barley is transformed into single malt through a deliberately traditional process. Mashing takes approximately seven hours, fermentation runs for 140 hours in Oregon pine washbacks, and the spirit is distilled slowly through copper pot stills with unusually long worm tub condensers. The Family Heritage Selection marks Ballindalloch’s first release in the United States, more than a decade after the distillery began production. This small-batch single malt brings together whisky matured in first-fill ex-Bourbon barrels and first-fill ex-Sherry hogsheads. It is bottled at 50% ABV without chill filtration or added color.

A very concentrated and succulent dry riesling with a fabulous textural complexity on the medium- to full-bodied palate. A very wide spectrum of stone-fruit aromas is beautifully interwoven with the salty minerality at the expansive finish.

Somehow the ripeness of Mediterranean citrus fruit meets with an almost Alpine freshness in this concentrated and very focused dry riesling that races briskly across your palate. Medium-bodied but with a wonderfully light touch, this turns from power to delicacy at the very long finish.

Density, coolness, floral finesse and wet-stone magic intersect in this extraordinary wine that defies easy categorization. In spite of the enormous concentration, this is barely medium-bodied and, at the finish, it floats off into the almost infinite distance. Enormous aging potential.

92 points, Falstaff: "Estate Riesling Type 1: Extract and balance. On the nose: lime zest, slate, herbs, orange blossom. On the palate, characterized by mineral extract; dense, gripping, with a taut structure and good length. Inviting to drink, very fresh, perfectly on point."

Napa Valley became California’s first American Viticultural Area in 1981, a landmark in the formal recognition of the state’s winegrowing geography. The 2023 Oberon Merlot carries that historic appellation, bringing a classic Bordeaux grape together with one of America’s established wine regions.

The 2024 Sauvignon Blanc leads with a distinct nose of freshly picked curry leaf, crushed sea shells, lemon zest, asphalt, mustard seed, dried coriander/coriander seed and white flesh orchard fruit. This is powerfully fruited, has great energy and drive and, unsurprisingly, offers great pleasure and satisfying drinking. This is a very smart, savory wine here. (EL)

Look for a pale straw hue and floral aromas intertwined with a hint of fruity sweetness. The palate opens with bold violet and rose petal interlaced with anise and juicy berry, finishing with black pepper punch. *Top 100 Spirits of 2021* (KN)