Search Results

This wine delivers a benchmark Anderson Valley flavor profile at a price point that is simply unbeatable. Over-delivering on value has always been at the core of the Anonymous Wine Collective, and I'm certain this wine does that and then some. I'm thrilled with the end result of this bottling that I was able to compose from barrel samples dialing in the exact character I wanted to capture from this top quality vintage and great but (top secret) vineyard source. The wine is loaded is pure forest berry fruit, dusty, earthy spices, brambles, Redwood grove, and alpine herbs. Elegant and silky, but full of flavor and layered nuance. For $20 I challenge you to find a more complete bottle of Pinot Noir that delivers the goods so emphatically! Enjoy!

Infectious dark purple florals, spiced damsons and smoky minerals overlay the meaty, juicy texture and fine shapely tannins and purr contentedly towards the finish line. (DWWA 2024)

Chardonnay prevails in the 2023 Crémant De Limoux Eugénie Extra Brut Blanc, a blend of complemented by 20% Chenin Blanc and 10% Mauzac. Using the traditional method, the wine first spent six months on fine lees before being bottled for the second fermentation, then spending a further 24 months on laths before disgorging. From the outset, this very delicately sparkling wine opens with a lemony bouquet of peach skin, lemon zest, candied nectarines, and a hint of honey. It's a straightforward crémant, delicately expressive, precise, and very long, with a fine bitterness and spicy notes on the finish. With very little dosage, it's more than an aperitif bubbly and could just as easily be served at the table to accompany a meal. (Now forgotten, this used to be done a lot.) (BJ)

Aromas of blood plums, violets, licorice, spices and dried herbs. The palate is medium- to full-bodied with a generous mouthfeel framed by finely extracted tannins and bright acidity. There’s tension to the wine and persistent purity of fruit in the finish. California's nod to the northern Rhone at the highest level. 100% whole-cluster fermentation. Drink or hold.

Bright and lifted red-fruit aromas of wild strawberries, confit cherry, rose petals and citrus peel. The palate is medium-bodied with fine-grained tannins and bright acidity, finishing with an earthy undertone. Well balanced and pure. Drink or hold.

This is one of my favorite Sancerre estates and they never disappoint. Their 2024, is another winner. It combines the classic citrus fruit we're accustomed to with pleasant tropical notes thanks to the generosity of the vintage. Simply put, it's complex, satisfying and outstanding as always.

The 2021 Pinot Noir Radius is a gorgeous wine from a favorable growing season. Velvety berry fruit and elegant structure are the orders of the day. Supple and focused, it is supremely clear and precise, with beautiful curves. Tea leaves, blood orange and sweet black cherry flesh out, expanding like a peacock's tail on the epically long finish. What a beautiful wine. (BN)

Though this has a new label and a slightly new name, this is still Antech's classic brut nature. Now it carries a vintage date but it is still produced with no added dosage, which translates to a super clean and crisp glass of bubbly. It is composed of 90% Mauzac, 5% Chenin Blanc, and 5% Chardonnay. All harvesting is done by hand. Fermentation takes place in stainless steel, and the wine undergoes a 12-month elevage on the lees, à la méthode traditionelle, before being disgorged. The brut nature is the perfect way to start off any evening's festivities. Its fresh and crisp apple-pear flavors will pair beautifully with a wide range of finger foods and pre-dinner snacks. What a value, too!

Colombe and La Chapelle Saint Victor often arrive in tandem and Chapelle has always been the more terroir-driven sibling. Where La Colombe emphasizes fruit, Chapelle leans into precision and minerality. Crisp Red Delicious apple, citrus zest, and subtle wild herbs are framed by a streak of limestone-driven freshness that carries through the finish. There's an understated complexity here that makes it equally enjoyable on its own or alongside food. Pair it with grilled seafood, Niçoise salad, or simply a warm evening outdoors, and it's easy to understand why this has become one of the defining wines of our Provence program.

This elegant, concentrated wine from a long, cool growing season is restrained, taut and fresh. It will be best with more time in the bottle, but it’s so fascinating now for the racy acidity and the mineral, almond and green apple flavors. It's tangy, medium-bodied, layered and linear in feel, with a texture that's mouthwatering. From organically grown grapes. Drinkable now, but best from 2028. (JG)

Spottswoode’s 2023 Cabernet Sauvignon is certainly a strong effort, even for this benchmark producer, featuring layers of dark, dense cassis, blackberry and blueberry fruit. The new oak component has been completely subsumed by the fruit in this medium- to full-bodied wine. Greater density and concentration somehow come without weight, supported by silky tannins. Featuring a lovely, elegant mouthfeel and tremendous length on the finish, it should stand tall among the many legends produced at this estate. (JC)

Spellbinding aromas of rose petals, strawberries, citrus and bark, with hints of lemongrass. Medium-bodied, tight and structured, this offers a captivating combination of linear intensity and calmness, so classy and sophisticated. A continued benchmark for American pinot noir. Drink or hold.

The Doc's Ranch is east-facing 1150-1200ft of elevation, and according to Cobb, it is pummeled with fog. The slope is southeast facing, and Ross uses 50% whole cluster to make this wine—aromas of red flowers and mint, white pepper and wild green strawberries. The palate shows sweet red berries, lightly spiced with notes of white pepper and an elegantly textured mouthfeel. This Pinot dances across the palate with zippy, savoury white pepper and a fresh note of evergreen sap and lithe pine needles lingering on through the finish. (CP)

Utterly clean and delicious aromas of lemon meringue, chiseled chalk and chipped flint show on the attention-grabbing nose of this bottling. There's a lively acidity and chalky grip to the palate, where tight Asian pear and jicama flavors align. (MK)

From the first pour of this vibrant purple-hued Pinot, you'll know you're in for an extraordinary ride. This estate bottling blends Pinot from Eyrie’s 5 certified-organic estate vineyards, where the Willamette Valley's iconic variety got its start. This sophisticated, well-balanced, and highly aromatic wine offers notes of candied strawberries, orange peel, pink peppercorns, and a bouquet of florals, highlighted by the distinct scent of rose petals. On the palate, the grippy tannins and vibrant acidity hint at a promising ageing journey. (CP)

The 2024 Pouilly-Fumé has incredible purity, delightful texture, tranquility and no edges. This is a cloud of delicious Sauvignon Blanc. It's very approachable and fresh. (RG)

A pretty southern bubbly, light salmon in color, 2023 Crémant De Limoux Emotion Extra Brut Rosé is a 60/20/20 blend of Chardonnay, Chenin Blanc and Pinot Noir, made using the traditional method, with six months ageing on fine lees before being bottled for the second fermentation, giving it a further 24 months on laths before disgorging. Quite bubbly on serving, the sparkle soon becomes creamy and carries delicate, lemony aromas of coconut, autolysis, and brioche. The dosage is perfectly integrated, and this crémant will reveal its full potential with another year or two in the cellar. A perfect aperitif fizz. (BJ)

The domaine's top Gigondas, with crisp berry fruit, cranberry and raspberry. It's fresh, with a tiny VA note that lifts the fruit and plentiful fine, fresh, crisp tannins. It ends on a fresh, slightly saline note. Long and elegant, with great energy, if not hugely structured or concentrated. Not destemmed; fermented in concrete tanks then aged in foudres. (MW)

A blend of 36% Grenache, 24% Syrah, 13% Cabernet Sauvignon, 10% Cinsault, 8% Rolle, 5% Caladoc, and 4% Counoise, the 2025 Coteaux D'Aix En Provence Rosé is a clean, classy rosé with light red fruits, white flowers, and chalky minerality on the nose. It's medium-bodied on the palate, with a fresh, focused mouthfeel, clean acidity, and just perfect overall balance. It's a serious, delicious rosé that's up with some of the crème de la crème of the region.

Jubilant yellow apple and freshly-sliced Anjou pear aromas lift from the glass along with subtle undertones of flint and wild herbs. Lemon citrus washes across river stone and completes with a saline-sprinkled finish. Pair with fried anchovies, Caesar salad and grilled chicken. (RS)

Don’t let the low price of this wine fool you into thinking that it’s a simple, forgettable wine – instead it might just be one of the greatest values we stock. Made from organic fruit grown on the Mas Codina estate, the wine is creamy and toasty on the palate, with a rich round mouthfeel arising from the minimum of 18 months aging on the lees before disgorgement. This Cava is balanced by ripe golden apple, quince and lemon zest notes, with subtle minerality in the background. The bubbles are fine and refreshing, making this Cava dangerously easy to drink. Perfect for brunch, backyard parties, and sunny days by the pool, this is a sparkling wine that should be purchased by the case.

The Hillfighter, a “second label” from WeatherEye, is mostly Grenache and Cabernet Sauvignon, with 24% Syrah and 7% Tempranillo. I loved how its dried blueberry, worn saddle leather and graphite aromas reminded me of a mature Bordeaux. The wine's flavors of black cherry are ably backed by fine-grained tannins. *Editors' Choice*

Blending 76% Zinfandel, 14% Petite Sirah, 7% Carignane, 2% Alicante Bouschet and 1% Mataro from an estate vineyard in Dry Creek Valley purchased in 1972, the 2023 Zinfandel Lytton Springs exhibits initial chewiness that leads to fine tannins, with a good heft and underlying acidity. Well-woven oak supports a moderately ripe, medium-bodied frame of structured elegance, aged in 100% air-dried American oak. Enjoy now through 2033. (VB)

I've been fortunate to know Gilles and Pascale Pons, the proprietors of Château les Valentines, for well over a decade. From the very beginning, I was drawn to the purity and restraint of their wines. Their estate lies in La Londe-les-Maures, on the Mediterranean side of the Côtes de Provence, where schist soils produce rosés with remarkable tension and minerality. Just a few miles from the sea, the vineyards benefit from cooling maritime breezes that impart a subtle saline edge, while the family's commitment to certified organic farming allows this exceptional terroir to speak with even greater clarity. The first wine they ever poured for me was Caprice des Clémentines. Named after their then-young daughter—now in her mid-twenties—it was conceived as an introduction to the estate's style, blending fruit from their own vineyards with carefully selected partner growers' parcels. It was an instant favorite with both our staff and customers. Over the past few vintages, however, the wine has become entirely estate grown, and the added precision and character are unmistakable. When Gilles and Pascale parted ways with their national importer, I asked if they would consider joining our Direct Import program. Fortunately, they said yes, and for the past several years Château les Valentines has become a new cornerstone of our Provence portfolio. They embody exactly what we look for: a family-owned estate farming responsibly, producing wines that clearly express their place, and delivering exceptional value vintage after vintage. The new Caprice is an even blend of Grenache and Cinsault, bursting with notes of wild strawberry, papaya, nectarine, and wet stone. The balance is what keeps me coming back. Bright acidity, a gentle mineral streak, and an effortless freshness make it a wine that shines at the table. During my recent visit to the estate, I enjoyed it with several meals, but my favorite moment came before dinner at Gilles and Pascale's home. A simple platter of crudités, a few friends gathered on the patio, and a chilled bottle of Caprice were all it took to remind me why this wine has remained one of my perennial Provence favorites.

The nose is intensely aromatic and floral, with piercing notes of crushed strawberries, potpourri and orange rind. The palate is medium-bodied with seamless tannins and bright acidity, showing red currants, forest floor, cassia bark and mulberries. Very balanced and pure, with 40% whole cluster. Drink or hold.

From the iconic and historic Evangelho Vineyard owned and farmed by Bedrock Wine Co. These vines were planted in 1888. They grown on thier own roots in 30+ ft of pure sand in the town of Antioch. It is truly a special vineyard and unique terroir. Precedent was founded by winemaker Nathan Kandler in 2006. Precedent grew from a small side project into a focused exploration of California’s historic and often overlooked vineyard sites. While Kandler is also known for his work at Thomas Fogarty Winery, Precedent allows him to spotlight old-vine plantings and heritage varieties such as Chenin Blanc, Carignane, Mataro, Riesling, and Zinfandel from distinctive vineyards across California.

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)

Some fresh rosemary and pine needles bring a herbal, resinous note to the wine. It has some generosity on the palate, juicy red fruits, strawberry and raspberry, with lovely bright acidity and freshness. All in all, a precise, detailed, fresh and vibrant style of Gigondas that's well balanced and authentic. (MW)

A juicy, vibrant red, with bouncy cherry and rooibos tea layered with dusty earth and charred sandalwood. Smoke wafts out on the smooth, harmonious finish, held in check with chalky tannins. Grenache, Syrah and Cinsault. (KB)

The Verquière estate has been passed down from father to son for four generations and is now managed by Thibaut Chamfort. Following age-old traditions and sustainable practices, the estate was certified organic in 2014. Following their wines for many years, we were happy to add them to our Direct Import portfolio in 2015. The Côtes-du-Rhône is a blend of 80% Grenache and 20% Syrah, grown on chalky clay soils with loads of large pebbles in the vineyards. This has become one of our favorite everyday reds out of the South of France and we're confident you will feel the same. *Organic*

Nicolas Millet is a small Sancerre grower focused on precise, site-driven Sauvignon Blanc from the limestone-rich slopes around Bué. Le Chêne Marchand is one of the village’s most celebrated vineyards, a well-exposed site of caillottes and limestone that gives the wines exceptional finesse, chalky tension, and aromatic lift. The 2023 bottling captures that terroir with bright citrus, floral detail, and the saline mineral precision that defines classic Bué Sancerre.

Remarkably pure and fresh. Pristine black cherry and blackberry, layered with beautiful violet aromas. Everything builds with precision and focus, supported by gorgeously firm, taut, mineral-rich tannins that bring energy and drive. The wine is compact and tightly wound at this youthful stage, its intensity truly emblematic of the vintage.

Always a solid wine from Anderson Valley, this NV is built of 60% Chardonnay and 40% Pinot Noir and offers pretty lemony and lemon oil notes atop a bed of fragrant white flowers. Very round and complete with an assertive mousse, just-baked bread, and bruised yellow apple fruit. This bubbly has excellent depth and a terrific mineral finish. Aged a minimum of two years on the yeast, clocking in at 10 g/L. 85,000 9-litre cases produced. (JC)

Red berry perfume with liquorice, cherries and sweet spice. An open-hearted style with chewy tannins, clean lines and lively finish. (DWWA 2025)

The first 2022 Napa Cabernet I've tasted that avoids the warm, juicy ripeness often associated with the vintage. Instead, it stays true to its character, showcasing beautifully pure black cherry and blue fruit aromatics, with a cooling menthol note and coiled energy. Framed by crisp, crunchy tannins and gorgeous, lacy acidity, leading to an impressively long finish of violets and fragrant bay laurel. Precise and focused. The blend contains 4% each of Petit Verdot and Merlot. (JC)

The killer 2023 Condrieu La Doriane boasts gorgeous orange blossom, honeyed flowers, toasted spice, and grilled peach aromatics that build incrementally with time in the glass. Medium to full-bodied, focused, and pure, this brilliant effort spent 9 months in 100% new French oak and represents the crème de la crème of the vintage.

Aromas of blueberries, ash and stones with hints of blackberries, orange peel and chocolate. It’s medium-bodied with medium-round tannins that are polished and velvety but always in check. Cedar and baking spices like nutmeg on the palate. Lovely soft and silky texture with a long finish. Enchanting and delicious. 92% cabernet sauvginon, 4% cabernet franc and 4% petit verdot. From organically grown grapes. Drink now or hold.

With a minimum of 30 months aging on the lees, this beautifully crafted Cava bursts from the glass with notes of fresh brioche, toasted almond, lemon zest, and Granny Smith apple, all wrapped in fine, persistent bubbles. The palate is energetic yet creamy, balancing bright citrus fruit with layers of chalky minerality and a subtle hint of honey. Bottled as a Brut Nature, with just 1.5 g/L of residual sugar, the finish is crisp and clean, achieving a great balance between the lees-derived rich mouthfeel and the austerity of the acidity. Despite its serious pedigree and traditional-method craftsmanship, the wine feels joyful and approachable — the kind of bottle that disappears far too quickly once opened. It’s equally at home paired with oysters, sushi, roast chicken, or even juts salty potato chips. This is a sparkling wine that overdelivers in every possible way and proves just how exciting great grower Cava can be.

Fresh green notes of sweetgrass and lemongrass add complexity to the core of peach and citrus flavors, with Key lime and a touch of crunchy sea salt on the intense finish. Drink now.

I've done some crazy things here at K&L over the years. $180 barrel aged Japanese Gin? 20 barrels of delicious single malt, declassified from that coveted category to meager Blended Malt to avoid tariffs? A whole barrel of Fernet?! Hell yes. Of all the crazy things I've done though, this one might just be the craziest. I was honestly astonished when my Oliver McCrum rep waltzed into the store one morning with six barrel samples from the lovely little Biodynamic farm in Fresno known for producing unusual spirits and collaborating with Thad Vogler and Bar Agricole on one of the best California brandies on the market. Even more intriguing were the random numbers and weird scribbles across the samples: 204 150 prof, 203 150 pr, 200 159pf, 199 160 proos, 178 164 p, 179 174 pF. 174 proof? Holy hell, there’s no way this is real. As is customary, I started with what appeared to be the lowest proof, a mere 75% alcohol by volume. Solid, oaky fruit, but hot. On we went until reaching the silliest of them all, barrel 179 at an astonishing 174 proof, or 87% alcohol. And somehow, it was absolutely incredible. Powerful citrus, deep florals, woodsy aromatics, tremendous concentration. I couldn’t believe I was enjoying it. It seemed almost too good to be true, but amazingly they agreed to bottle the barrel without additions or subtractions. As it turned out, the original proof reading was a bit off, and the final bottling strength came in at a mere 160 proof. It is remarkably drinkable even there, but slowly adding small amounts of good mineral water opens the spirit into something truly otherworldly. Give it a little time in the glass and it becomes so intensely orange confectionary that you might be forgiven for thinking our friend Thad had created some bizarre new Curaçao. This feels somewhere between an aged aromatic varietal of pisco and one of the funky single barrels we used to taste in the cellars at Copper & Kings back in the day. It is utterly delicious and completely unique, but do add the water slowly and give the aeration time to work its magic. So yes, this may be one of the craziest things I’ve ever bottled, but it is also, without question, the best single-barrel California brandy we’ve ever released. Bar none.

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.

Domaine Begude is a small, family-owned property located high in the foothills of the Pyrenees in the Limoux region of the Languedoc. The long, cool growing season lends itself perfectly to the production of crisp and delicate wines, all organically certified by Ecocert. About 85% of the Terroir 11300 (Limoux's zipcode) is fermented and aged in stainless steel with 15% in 600L demi-muid barrels. This is a vibrant and bright Chardonnay, with citrus, apple and pear notes underlined by a refreshing minerality that reflects that classic Limoux terroir and its zipcode.

The estate’s Riserva is only produced in years of incomparable greatness, or when there is a particularly compelling story to tell. The previous vintage, 2017, fell into the latter category, while 2019, conversely, celebrates an unequivocally superlative year. It leads with a heady mixture of clove, vanillin and coriander before distinct mineral notes take hold. The palate is still somewhat muddled after long ageing in Slavonian oak casks, though properly youthful. Taut yet concentrated with thrilling tension, it vibrates with frisky acidity. Well extracted clayey tannins demand at least a couple of years in the cellar. (MM)

A sweet floral perfume lifts from the glass of the 2021 Pinot Noir Santa Cruz Mountain, which has a dark ruby color. Its notes of raspberry preserves, crushed flowers, cedar, and a hint of sassafras are followed by a medium-bodied, elegant red with ripe tannins, great, fresh acidity, and a ripe, balanced finish. (AF)

Who says you can’t get an amazing Sicilian wine for under $10? At just $9.90, the 2023 Làmurà Grillo Sicilia is an absolute steal! Fresh, organic, and Sicilian through and through, this wine brings the sun-kissed vibes of Sicily straight to your glass without breaking the bank. From the first sip, it’s bursting with bright citrus, juicy green apple, and a hint of tropical pineapple, all wrapped up with a lively, refreshing finish. There’s also a subtle touch of Mediterranean herbs in the mix, adding a little taste of Sicily’s wild landscape. Grillo, one of Sicily’s star white grapes, thrives in the region’s warm climate, and this organic beauty from Làmurà captures its freshness and flavor in the most delicious way possible.

You don’t have to splurge to enjoy a taste of Sicily—especially when it’s as delicious as the 2023 Làmurà Nero d’Avola, all for just $9.90! This organic Sicilian gem brings bold flavor without the bold price, making it an easy win for any wine lover looking to savor the island’s most famous red grape. Expect rich aromas of dark cherries, blackberries, and a hint of warm spices, all mingling with a subtle earthiness that transports you straight to Sicily’s rugged landscapes. On the palate, it’s smooth and juicy, with a touch of Mediterranean herbs and a finish that lingers just long enough to keep you coming back for more. Nero d’Avola thrives in Sicily’s warm climate, and Làmurà has captured that sunny energy in this bottle.

Château du Petit Thouars has a long history in the Chinon appellation dating back to the 16th century. Now run by Sebastien and D'Arcy du Petit Thouars, the 12th-generation owners, the estate is located in the western part of Chinon (formerly Touraine), where the soils have more limestone-clay (and border Saumur-Champigny). The vineyards were not classified as Chinon until 2015, when the appellation was redrawn to include this special terroir. Moving forward all of Petit Thouars' reds and whites will carry the Chinon appellation on their labels. The Cuvée L'Amiral is only produced in the best vintages, a selection of the oldest vines and best parcels. Under the deft hand of Michel Pinard (Charles Joguet's protegée), all grapes are hand-harvested, native yeasts create the fermentation, and the wine ages for a minimum of two years in neutral barrel. A pure expression of Cabernet Franc, this has loads of aromatics, beautiful texture and weight, and is sure to be recognized as one of the great wines of the region. *Organic*

Montfaucon always holds this white back for a few years before release, and it is a wine built around nuance rather than sheer intensity. Made from nearly 100% Clairette, it comes from a parcel of centenarian vines that look almost like alien creatures trying to escape the confines of the earth. A handful of old heirloom varieties are co-planted among them, keeping the wine from being entirely Clairette. But what you are really tasting here is a very old parcel, handled with little intrusion. Aged primarily in large neutral barrels, the wine continues to develop in the glass. It starts with dried nectarine before moving toward persimmon, with a touch of spice and a creamy texture that gives the wine remarkable presence. This is not a wine you rush through. It commands your attention and would be right at home with a potato and leek soup or some creamy, funky cheeses. I've had bottles with even more age on them, and they only become more intriguing. I think of this wine as a poem. It may not make perfect sense upon first glance, but the more time you spend with it, the more compelling it becomes.