Wine Clubs

Elegant and spicy, with a silky texture and mouthwatering acidity and tannins. Red and black tea, savory mountain herbs, tobacco and crushed roses on the palate. Really good. Drink or hold.

This wine comes from one of the benchmark estates in Montepulciano, a pioneer of biodynamic farming with a reputation for producing elegant, pure, and age-worthy Sangiovese. For this bottling, we were able to secure a few barrels from the generous 2020 vintage. The nose is a stunning expression of Prugnolo Gentile: ripe red cherry, plum, and violet, with the sweet spice and vibrant energy that is a hallmark of this iconic producer. The palate is polished and seamless, with silky tannins and a long, mineral-driven finish. It’s a sophisticated and deeply authentic Vino Nobile.

Domaine Fournier, known for its signature site-specific and soil-driven Sancerres, has afforded us the opportunity to feature its flagship cuvée, Les Belles Vignes, in this month's club. Like all white Sancerre, it is 100% Sauvignon Blanc, but what makes this wine special is that it represents an alliance of the appellation's three great soil types: Terres Blanches (Kimmeridgian marl), Caillottes (Oxfordian limestone), and Silex (flint). Each terroir contributes something unique. Terres Blanches provides weight and structure, Caillottes brings freshness and vibrant fruit, while Silex adds minerality and a subtle savory character. When these three elements come together, the result is often greater than the sum of its parts—a wine that captures the complete expression of Sancerre rather than the personality of a single site. The result is a wonderfully balanced Sauvignon Blanc with bright aromas of grapefruit, lemon zest, white peach, and fresh herbs layered over a chalky, flinty backbone that keeps the wine focused and energetic. There is both precision and depth here, with each soil lending its own distinctive voice to the final blend. This is the style that has made Sancerre one of the world's great white wines. Whether paired with freshly shucked oysters, grilled sea bass, roast chicken, or a classic Loire goat cheese, this wine will shine at the table.

This bold and structured champagne has plenty of mature character, but also a lovely lemony freshness and lively mousse that gives it good drive at the crisp finish. A cuvee of 55% chardonnay and 45% pinot noir that was aged for seven years.

Leave it to an orange wine specialist to chart a new future for Paso Robles Cab. This lower alcohol bottling, which seamlessly integrated the 30% new oak treatment, shows blackberry fruit aroma set against a chalky, slate-like minerality on the nose. The palate is tightly wound, offering a core of dark red fruit spiced in cocoa and dried mint, with an olive kick on the lingering acidity of the finish. *Editors' Choice* (MK)

Earth, roots, Sichuan pepper and fresh tarragon/dragoncello on the nose. Creamy palate reveals the warm spice botanicals. Amazing value!!

What a great Chenin Blanc - beautifully perfumed like magnolia flowers, with delicate, sweet, yet zesty floral notes right at the front. Sourced from the limestone soils of the Vista Verde vineyard in San Benito County, this wine feels like a study in restraint. Joseph Ryan's winemaking choices include a light press of the clusters, fermentation in neutral French oak puncheons, and a patient 18-month elevage, including six months in stainless steel before bottling. Ryan says it helps to 'tighten' the wine’s frame, focusing the fruit and refreshing the acidity after its time in wood. The high acidity supports a palate that shows a lightly viscous, slightly waxy mouthfeel with flavors of quince paste, crunchy pears, and lemon peel. While the citrus notes dominate through the finish, there's a somewhat savory, umami note at the end that grounds the floral lift. It's a wine that feels very intentional and interesting.

This blend of 65% Cabernet Sauvignon and 35% Merlot from Keenan’s Spring Mountain estate opens with high-toned violet and graphite aromas that build into a full-bodied palate. Dusty tannins frame emerging notes of forest berries, dark loamy earth, leather, and tobacco spice. A powerful wine with firm structure and excellent ageing potential, its baking spice character adds dimension to the wine’s vibrancy and depth. (JC)

I’ve long admired a particular estate in the heart of Bolgheri, known for its powerful and structured Bordeaux blends. In the hot 2022 vintage, their meticulous vineyard work resulted in fruit of incredible concentration and balance. We worked with them to create this special cuvée, which has all the hallmarks of a top-tier Bolgheri red. It’s rich with notes of blackcurrant, cassis, cedar, and Mediterranean herbs. The palate is full-bodied and intense, with powerful but polished tannins and a freshness that defies the vintage. A true taste of Bolgheri's "magic mile" at a fraction of the price.

Open, ready to drink, fleshy and enjoyable, great value for money. Brambled black fruits with redcurrant and pomegranate freshness running through, plenty of dark spice and melted tannins. Hard not to say that this is just a great drinking wine, ready to enjoy.

This is Ernest's first vintage of the Sauvignon Blanc from Hopkins River Ranch, an organically farmed site of old vines on the cooler east side of the Russian River. Winemaker Joseph Ryan notes that the old Clone 1 vines produce notoriously large clusters, which is why the harvest in 2024 didn't happen until late August, a delay that allowed the aromatics and flavor complexity to catch up with the vine's generous yield. In the cellar, Ryan creates a wine that feels balanced and really pleasant overall. With so much natural high acidity on the site, he lets the wine go through full malolactic fermentation and eight months on the lees in stainless steel, which soften the acid's sharper edges but maintain the site's high-toned energy while creating a cushion for those aromatics to land. There is a custard-like density on the palate driven by the concentrated oils of kumquat and tropical orange peel, with a fresh, herbal lift that slices right through the initial richness. (AQC)

Bright, fresh citrus nose. Beautifully balanced palate with a pleasant finish. Superb for the price!!

A fresh, energetic, medium-bodied wine with a very silky and supple mouthfeel and aromas of red plums, blackberries and mountain herbs. Gentle tannins with flavors of red fruit and citrus. Drink or hold.

Cerbaiona began when former Alitalia pilot Diego Molinari purchased the estate in 1977, replanting its small vineyard with cuttings from Biondi-Santi and committing to traditional Brunello methods. Early bottlings in the 1980s quickly earned cult status, driven by the site’s historic reputation, cool microclimate, and low-yield Sangiovese. A major transition came in 2015, when Molinari sold the property to a group led by Gary Rieschel and Matthew Fioretti, who immediately converted the estate to organic farming and began replanting with site-specific Sangiovese clones. From 2016 onward, Cerbaiona undertook a radical reconstruction of its winery, adding a second subterranean level supported by 1.5 km of micropiles. The new facility functions as a “wine atelier,” with cobalt-blue resin-lined vinification rooms, custom steel vats, a laboratory overlooking the cellar, and a vaulted barrel room designed for long aging. Production remains intentionally small: 10,000–15,000 bottles of Brunello and 3,000–5,000 bottles of Rosso di Montalcino per year, with occasional small Sangiovese IGT lots. Fioretti’s team has refined the cellar approach—shorter macerations and increased use of 350-liter French barriques, followed by extended rest in unlined concrete tanks—aiming for polished wines that still express Cerbaiona’s distinctive terroir.

At first this wine feels like walking past a flower shop before it opens, you catch hints of what's inside but need to wait for the full show. Once it opens up, it's like a stone fruit orchestra finding its rhythm, building to a crescendo before taking a refreshing dive into salty ocean waters. *Best Buy* (JP)

Le Grand Huit is a blend of Cinsault and Mourvèdre sourced from some of the estate's oldest vineyards, with vines averaging around 60 years of age. Cinsault contributes freshness, lift, and bright red fruit, while Mourvèdre adds structure and depth. It's no coincidence that Mourvèdre is the backbone of the great rosés of Bandol—it's a variety that gives rosé the ability to gain complexity with a little bottle age. The wine opens with notes of white peach, dried strawberry, and pamplemousse, followed by a gentle kiss of sea salt and a hint of bay leaf. It has the concentration to enjoy on its own, but it really comes alive at the table. A spread of Mediterranean mezze would be hard to beat, though grilled seafood or herb-roasted chicken would be equally at home alongside this beautifully balanced rosé.

Fresh apple skin, rose, violet, and almond paste on the nose, smelling fresh and invitingly creamy. The palate delivers wild flowers, almond pastry cream, and stone through a precise and clean finish with lovely persistence. Fresh and enjoyable now alongside a fruit and almond tart. (ACC)

Of all of the sub-50 dollar champagnes we have in stock right this moment, this is the one I'm taking home. Incredible vibrancy, amazing texture from it's seriously lengthy time on the lees, and some of the most elegant (fine) bubbles I've had in a long time. Although it's easy to consume, it's still a nicely complex Champagne that is filled with spice, and freshness in a lengthy finish. You can't go wrong with this as your party Champ!

The Cognac category is in a strange place. Once the absolute top dog of the spirits business, today the major houses are playing defense. The big brands are hurting, and the sad truth is that their struggles also hurt the small estates that support those giant operations. But if you care about the little guy, K&L has always offered access to great independent producers who would otherwise remain off most people’s radar. While the romance of small producers is undeniable, the real reason we sell these Cognacs over those from the big houses is that the price-to-quality ratio is simply astounding. This famous estate near the Gironde is situated in a unique little section of the Fins Bois around the town of Mirambeau, an island of higher-quality soils carved out of the less-regarded Bons Bois. As we have noted many times over the years, soil quality has less to do with the potential to make delicious Cognac than with the likelihood of distilling exceptionally age-worthy eau-de-vie. For that reason, we have often preferred younger spirits from the Fins Bois and Bons Bois to similarly aged examples from the highly prized Grande and Petite Champagne crus. But this special estate does not merely possess exceptional soils. It seems to be doing everything right, yet almost no one stateside has heard of it. Its old-vine vineyards are among the most picturesque in all of Cognac, while the château and cellars are second to none. Nevertheless, here we are selling a seven-year-old VSOP, which would have qualified as XO before the regulations changed in 2018, distilled from old-vine Folle Blanche for just $65. It seems that few people are listening to the Cognacais, but if you open your mind to the extraordinary value these products provide, you may discover that Cognac is ready to become one of the world’s great spirits categories once again. Let’s taste this special treat. The color is a radiant auburn. The nose delivers an absurdly ripe bouquet that seems decades beyond its stated age. Perhaps the magicians at Beaulon are blending some significantly older stock into this beautiful Folle Blanche. Aromas of sweet caramel sauce, apricot jam, roasted oak, Seville orange peel, cubeb, ajwain, and saffron leap from the glass. The palate is exceptionally well balanced and rounded without becoming syrupy or excessively caramel-driven. Instead, a vivid burst of baking spice cuts through the opulence and dries the mid-palate. Medium-bodied and impressively persistent, though not interminable, it occupies a beautiful middle ground, offering some of the aromatic depth of very old, rare Cognac while retaining plenty of zesty verve on the palate. Perhaps it is the Folle Blanche that creates this thrilling dichotomy, but at this price, it is simply a steal.

This youthful Nebbiolo from Poderi Luigi Einaudi has a very pretty nose full of rose petal, pomegranate, and warm earth notes. On the palate, this wine is bright and high acid, and has flavors of blackberry, cranberry, and pomegranate, framed by a chalky, medium tannin structure. This bottle would make a great partner to anything rich and fatty as it has the acidity to cut through anything you pair with it!

Champagne Alain Lallement is a small, family-run Grand Cru estate in Verzy, Montagne de Reims. Alain Lallement founded the domaine in 1975, later passing it to his son Antoine in 2020. Rooted in generations of vignerons, the family cultivates vineyards across Verzy, Rilly-la-Montagne, and Tauxières, all within the Montagne de Reims—an area. Annual production is modest, around 25,000 bottles.

The legendary 2019 vintage demanded a truly special Brunello for our series. I found it on the warmer, southern slopes of Montalcino, from a family estate renowned for its powerful, savory, and terroir-driven wines. This is a classic expression of the Castelnuovo dell'Abate subzone: deep aromas of black cherry, licorice, and balsamic herbs dominate the nose. The palate is structured and full-bodied, with firm, noble tannins and a long, savory finish that speaks to its warm terroir. This is a powerful, old-school Brunello built for the cellar, from a producer who truly captures the soul of southern Montalcino.

Navy strength has a more prominent citrus nose. Creamy texture from the whey base spirit. Again, all the flavors are in balance. Very enjoyable. Great price!!

The 2023 Nizza Cipressi is packed with crème de cassis, blackberry jam, licorice, cloves and menthol. This overt, flamboyant Barbera packs a serious punch. Plush contours wrap around the heady, substantial finish. (AG)

A graceful wine with cinnamon, earth, strawberries, sweet violets and leesy complexity. There is a lot of fruit depth, with a full body, lifted acidity and dense, ripe, velvety tannins. The finish is polished yet tight. Drinkable now, but best from 2027. (AF)

Composed of 100% Gamay, the 2025 Fabien Collonge Beaujolais Rosé is a lot of fun. It’s chock full of strawberry preserves, cherries, rose petals, and zero pretense. Pair with meals that could use a sip of levity or enjoy during relaxed afternoons in the sun with friends or a good book. This would also make a perfect base for a lively rosé wine spritzer—pour over ice, add a handful of raspberries or sliced strawberries, float with sparkling mineral water, and garnish with a citrus sliver of choice. Not sweet enough? Add a ½ oz. shot of Italicus or St. Germain liqueur. Cheers!

From a historic site once home to a regionally critical limestone mine, this bottling begins with earthy aromas of leather and tobacco followed by crunchy cranberry accents. Grippy, leathery tannins take hold of the sip, where dried red fruit flavors are easygoing now but could grow more intriguing with time. Drink now-2039. *Cellar Selection* (MK)

If you want to discover the hidden, rugged side of Piedmontese viticulture, you have to leave the famous rolling hills of the Langhe and head west toward the jagged peaks of the Cottian Alps. Here, in the Pinerolese appellation just outside of Turin, you will find L’Autin. The name translates to "the little vineyard" in the local dialect, an apt title for an estate that champions tiny, high-altitude plots of native grapes. The terroir here is defined by the mountains: it is cooler, dramatically steeper, and the soils are packed with crushed stone and minerals. (In fact, the estate is so tied to the local geology that they age their sparkling wines deep inside an abandoned talc mine!). The "Gemma Vitis" is a celebration of the local Bonarda grape, specifically adapted to this cool, alpine-adjacent climate. Because of the extreme diurnal temperature shifts, the grapes develop thick skins and brilliant natural acidity. This isn't a heavy, brooding red. The mountain terroir translates into a wine of incredible crunch and energy. It pours a vibrant, deep purple, offering bright, rustic aromatics of wild blackberry, crushed raspberry, and a distinct, graphite-like minerality derived from the rocky soil. On the palate, it is juicy, vertical, and refreshing, with a mouth-watering finish that begs for a plate of rich, local tajarin pasta or a spread of cured alpine meats.

Intensely aromatic, the inviting bouquet shows green rockmelon, kiwifruit, kaffir lime, and jasmine aromas, leading to a delectably expressed palate offering bright fruit flavours with zesty acidity, finishing long and super-tasty.

Made from the oldest vines of Paul Vincent Ariston's Aspasie estate, this wine is always aged for at least eight years on the lees. It has old vine weight and intensity, but still maintains a vigor and brightness that succeeded in tempting me into drinking a little too much of it. Don't say that I didn't warn you!

Calvados is near and dear to my heart and this beautiful estate being one of my favorite to visit. In a region that avoids unusual or out of the norm, Dupont has become somewhat of an iconoclast. The youthful exuberance that the estate exudes is absolutely infectious and is the continued work of the visionary who brought these expressions together, Jerome Dupont. Sadly, our dear friend Jerome passed prematurely in 2018, but his vision for adding a new chapter to the Calvados story lives on. Very few people in the industry were more passionate, thoughtful and kind as Jerome. He's deeply missed here at K&L, but his legacy lives on through these incredible brandies. And this is technically not Calvados because they've used American oak to finish this brandy, but by any logical measure it is Calvados. Let's have a taste. The color is white wine (0.1). A lovely balance between crisp classical Calva flavors, quite crispy on first nosing with the baked apple note dominating at first. Further aeration reveals a good deal of depth and a buttery flakey pie crust note, sweet pear compote, hints of savory spice and briny smoke behind it all. There is this unusual connection with the feeling of being in a Calvados distillery, the funk of all that ferment, that peeks through thanks to the wisps of peat, which weirdly brings me back to France rather than Scotland. It's this slight medicinal note that is obviously a result of the Scotch whisky but doesn't divest itself from its core character on the nose. In fact, the note slowly melds into an almost honeysuckle floral aromatic. On the palate, the whisky is more pronounced but still does nothing to overpower the gorgeous apple character. Medium bodied and supple on the palate with a soft easy finish. This is an incredible value at nearly 50% off the original price. A perfect grab for any spirit lover, but not so weird that it will scare people away.

Friuli-Venezia Giulia stretches from the Alps to the Adriatic in Italy’s northeastern corner, sharing borders with Austria and Slovenia. Bortolusso’s 2025 Friuli white comes from this crossroads, where Italian and Central European influences have shaped a longstanding regional wine culture.

Nestled at the foot of the Asiago plateau in the Veneto region lies the Breganze DOC, an area rich in volcanic history and home to the spectacular Contrà Soarda estate. The name translates to "hamlet on the slope," which perfectly describes the Gottardi family’s breathtaking operation. Pioneers of sustainable viticulture, they constructed a gravity-fed, bio-architecture winery built entirely inside the volcanic hillside to blend into the landscape and naturally regulate temperature. Their vineyards are planted on ancient volcanic tuff and basalt, which provides the ultimate stage for the rare, indigenous Vespaiolo grape. For centuries, Vespaiolo—named after the wasps (vespe) that swarm the vineyards to feast on the sugar-rich berries—was primarily dried to make the famous sweet wine, Torcolato. However, the Gottardi family are masters at showcasing the grape's thrilling potential as a dry white wine. Because Vespaiolo naturally retains sky-high acidity, the volcanic soil acts as a perfect counterweight, adding texture and a profound, savory backbone. In the glass, it shines with a brilliant golden-yellow hue. The nose is a striking blend of acacia flowers, white peach, and citrus zest, anchored by a deep, smoky flintiness. On the palate, it is electric and commanding, with a laser-focused mineral tension and a classic bitter-almond finish. It is the ultimate pairing for the region's famous white asparagus from Bassano, or an elegant seafood risotto.

It’s encouraging to see one of Chile’s best young winemakers eschewing oak altogether to produce a concrete fermented and aged Carmenère. Floral, detailed and ethereal, it has lovely poise and balance, granular tannins, a waft of coriander and basil and juicy bramble and red pepper flavours. Classy stuff.

The legendary Pasquero-Elia family, the visionary minds behind the historic Paitin estate in Barbaresco, have embarked on a thrilling new chapter with their "Bianchi" venture. While Paitin has been a cornerstone of traditional winemaking in Neive since 1796, the Bianchi project serves as a fresh, modern canvas for the family to explore vibrant new expressions of their beloved Piedmontese terroir. This Rosato is a masterclass in the versatility of the noble Nebbiolo grape. While their Barbaresco demands years of patient cellaring, this wine is designed to capture the grape's youthful, immediate energy. Sourced from the Langhe's famous calcareous-clay soils, the fruit is harvested specifically for rosé production to maintain high acidity, undergoing just a brief, delicate maceration to extract a perfect kiss of color without the heavy tannins. As the weather warms up, this is exactly what you want chilling in the fridge. It pours a brilliant, pale salmon hue. The nose trades Nebbiolo's brooding dark notes for a bright, springtime bouquet of wild strawberry, white peach, and crushed rose petals. On the palate, it is crisp, bone-dry, and electric, finishing with a savory, mineral snap. It is the ultimate seasonal aperitivo and a gorgeous pairing for fresh goat cheese or a vibrant spring pea risotto.

Bidaia translates to “the journey” in Basque – a fitting name for Xabi Urruzola and Garazi del Rey, high-school sweethearts who have traveled the world together and ended back in their home of Getariako, Spain. Together, they grow the local varietals Hondarabbi Zuri and Hondarabbi Beltza on their 8.5-hectare property, where they also make the wine on site. They also own a small restaurant in their 15th century cider-house where locals fill the seats every weekend to enjoy Basque food and wine. The 2024 Getariako Txakolina is a blend of Hondarribi Zuri, Grose Manseng and Petit Corbou, made in a very traditional style to the region. Harvested early, the grapes are fermented in tank and bottled with a touch of lingering carbon dioxide, leading to a low-alcohol (this wine clocks in at just 10.5% alcohol) and distinctly fizzy style of wine that is a joy to drink. Equally zesty and quaffable, this wine is the perfect pairing for the famous pintxos (tapas) of the Basque region. It also is light and refreshing enough to have on its own.

The 2022 Rosso di Montalcino is savory and sweet, with a cascade of rose petals, wild herbs and crushed blackberries. It is juicy and pure in style, with masses of ripe red and blue fruits swirling throughout. It tapers off with medium length. A raspberry and spice staining leaves a pleasantly chewy sensation. (EG)

Lovely crushed berry and cherry aromas and flavors. Medium-bodied with bright acidity and a crunchy and delicious finish. A blend of mostly merlot and cabernet sauvignon with some syrah and cabernet franc. Drink now. (JS)

Dark and brambly aromas with hints of violet leaf, blackberry, clove and basalt. The youthful palate is taut with powerful, ripe tannins. An excellent release. *Silver Medal - 2022 Decanter World Wine Awards*

Forget everything you think you know about Lambrusco! This is the real deal—a seriously delicious, bone-dry, sparkling red that is the absolute life of any party. The Medici Ermete "Concerto" is an icon and a game-changer. It was the first Lambrusco to ever win the prestigious Tre Bicchieri award, and it continues to rake in accolades for a reason. Made from 100% Lambrusco Salamino, this wine explodes from the glass with a gorgeous ruby-red color and a lively violet froth. The nose is all about pure joy: think a bowl of fresh-picked strawberries, tart cherries, and wild raspberries. On the palate, it's crisp, vibrant, and totally refreshing. This is not sweet; it's a perfectly balanced, dry bubbly with a light tannic grip that makes it ridiculously food-friendly. It’s the hero of the December dining table, built to slice through rich holiday foods. Serve this chilled with... well, everything! From the holiday charcuterie board and prosciutto-wrapped dates to a rich lasagne or even the Christmas ham. Must try with Bolognese Pasta!!!

Fruit off the Leongatha vineyard, destemmed, wild-yeast fermented, left 2 weeks on skins and aged in French oak, 25% new, for 14 months. A selection of the best barrels was then put aside for the Estate. Striking aromatics set the scene: a heady mix of florals, forest floor, blood orange and spiced cherries. The palate unfurls with a core of sweet-savoury flavours from fruit and oak, fine tannins and everything superbly integrated and aligned. There’s complexity, detail and definition all in one. (JF)

Elisabeth Goutorbe and her husband Jean-Marie Egrot run their small-production Champagne house with minimal outside help, occasionally assisted by Elisabeth's father, René Goutorbe of Champagne Henri Goutorbe. From their 15 acres across Aÿ, Louvois, Tauxières, and Mutigny, they reserve fruit from only their best 2.5 acres—primarily in Aÿ with some Louvois Chardonnay for balance. This vintage wine is entirely Aÿ Grand Cru, two-thirds Pinot Noir and one-third Chardonnay. The 2019 vintage, perhaps the best since 2008, combined with older selected vines, marries fabulous chalk minerality with excellent structure. (Gary Westby, K&L Champagne Buyer)

Corsica still feels like one of France's last undiscovered destinations. While many travelers flock to Provence or the Riviera, the island remains refreshingly untouched by mass tourism. Towering mountains plunge into the Mediterranean, creating some of the most spectacular scenery in France—and an equally compelling place to enjoy the local wines and cuisine. Corsica's two signature red grapes are Sciaccarellu and Niellucciu, descendants of the Italian varieties Mammolo and Sangiovese, respectively. While both are capable of producing complex, age-worthy reds, they also make wonderfully distinctive rosés with a character that's unmistakably Corsican. Terra Santa has been one of our favorite value rosés since we first introduced it several years ago. A blend of 50% Sciaccarellu, 25% Niellucciu, and 25% Grenache, it is fermented and aged entirely in stainless steel to preserve its freshness and purity. Bright aromas of wild strawberry mingle with hints of Mediterranean herbs and a gentle touch of sea spray. It's the kind of rosé that disappears effortlessly on a sunny afternoon, but it has more than enough character to accompany a steaming pot of fresh mussels and a side of crispy fries.

La Fortuna’s 2024 Viognier comes from Tuscany’s Montalcino area and carries the Sant’Antimo name. While Montalcino is best known for Sangiovese-based Brunello, the Sant’Antimo denomination encompasses a broader range of grape varieties and wine styles, giving Viognier a distinctive role in the area’s wine landscape.

A creamy aglianico that has aromas of plums, dark cherries, licorice, chocolate and oranges, overlaid with mineral freshness. It’s medium- to full-bodied with polished tannins and excellent drinkability. Drink or hold. (CN)

Naoussa is one of Greece’s historic appellations for Xinomavro, a red grape closely associated with the vineyards of northern Macedonia. Kappa Winery’s 2023 “Kokkymelo” places the variety within this established regional tradition, offering a clear introduction to the grape through its best-known viticultural home.

The history of Freemark Abbey began in 1886, when Josephine Marlin Tychson became the first woman to build and operate a winery in California. The historic site where Josephine's winery, Tychson Cellars, once stood is now known as Freemark Abbey. Josephine, a native of San Lorenzo, California and her husband, John Tychson, a Danish immigrant, moved to St. Helena in 1881. For $8,500, they purchased 147 acres north of St. Helena, which later became known as "Tychson Hill". Shortly after her husband's death, Josephine began construction of a fifty square foot redwood winery which would grow to hold a capacity of about 30,000 gallons. In addition, she hired Nils Larsen, an experienced vintner, as her foreman. Josephine successfully produced wine for the next eight years and then sold the winery to Larsen in 1894. In turn, Larsen leased the winery to Antonio Forni, a good friend of Josephine's. Forni later purchased the property in 1898. Forni is responsible for building a new winery on the old site of the Tychson structure. In the years that followed, Freemark Abbey went through a period of several different owners until 1966, when a group of partners purchased the winery. Ted Edwards is one of the longest tenured winemakers in Napa Valley. After forty years as director of winemaking at Freemark Abbey, Ted transitioned to the role of Winemaker Emeritus in 2020.

The 2023 Baker Lane Estate Syrah from Singer is a striking expression of Sonoma Coast pedigree. The bouquet is explosive, bursting with black raspberry, purple plum, cassis, and blueberry, layered with violets, white pepper, bacon fat, smoke, and crushed granite. It’s a captivating aromatic display that firmly plants this wine among California’s most compelling Syrahs. On the palate, it delivers both plush texture and vibrant lift, marrying sleek blackberry fruit with savory spice and mineral tension. Utterly delicious now with a short decant, it has the depth to evolve beautifully over the next decade.