It’s a bit of a fool’s errand to try to follow in Clyde’s footsteps. But my years working with him have inspired me to realize that the biggest challenges are often the most worthwhile. I’ve also been fortunate to learn from Clyde how to run a rewarding and compelling Bordeaux program, and my main goal is to continue that legacy, ensuring that the remarkable depth and selection at K&L remain fundamental to our organization’s future.
Read MoreIt’s simply beyond me to imagine the number of amazing bottles that have found their way onto tables or into cellars because of Clyde Beffa’s passion for wine and the people behind it. But Clyde’s story is only partly about the wines themselves—his leadership, impact on those around him, and the excitement he brings to the world of fine wine are qualities for which we are all grateful.
Read MoreI don't know where to start, but I will be brief here as I am sure there are a lot of great Bordeaux wines to get to in this newsletter. As some of you already know, I have retired from K&L after starting it with my partner Todd on December 31, 1976!
Read MoreThe Rhône Valley embodies so much of what we love about wine. Are you looking for something that is both accessible and delicious? How about a fun and dynamic white wine that consistently overdelivers? Perhaps you seek a special bottle to age gracefully in the cellar, or a wine to build a meal around? The Rhône has an answer for all of the above—and more.
Read MoreXavier Vignon is one of our favorite winemakers in the Rhône. He’s a well-known winemaking consultant who works with other producers around France; but when he sets his skills on his own wine projects, the results are dazzling. He often eschews the norms of the Rhône—for example, he often draws on his experience working in Champagne to employ similar blending techniques to Rhône blends. His are some of the best most intriguing wines on our shelves. Of course, his typical appellation wines are fantastic as well. His Côtes du Rhône, Beaumes-des-Venise, and Lirac wines are always best sellers and offer incredible QPR when they are in-stock.
Read MoreEven though they are an historic property, Mas de Libian still falls a little under the radar. For me, though, they check a lot of boxes. They have long practiced organic farming and are now Demeter-certified biodynamic. They make fresh, vibrant wines that are accessible, quaffable, sumptuous, and compelling. It doesn’t hurt that the property’s terroir is a dead ringer for that of Châteauneuf-du-Pape, with its calcareous iron-rich clay soils and galets roulet (the rolled stones) sitting on the surface and radiating warmth back to the vines. With all these pluses, it is hard to believe that not a single one of their delicious wines retails for north of $30!
Read MoreThe Rhône Valley is full of value-driven reds, with my favorites being the Syrah from the north. One standout from our shelves is the lineup from Domaine des Remiziéres, a family winery that has been producing wines and growing grapes for four generations. The estate is now managed by Phillipe Desmeures, his daughter Emilie, and son Christophe. They have expanded to 30 hectares with vineyards in Crozes-Hermitage, St-Joseph, and Hermitage. Emilie now oversees the winemaking with her brother Christophe tending to the vineyards.
Read MoreThe 2016 vintage wine was already in bottle by my visit and had been resting at least a year. It was deep, rich, filled with fruit yet maintaining an elegance that really spoke to me. That was the moment that I decided we had to have these wines for our customers. And, several hundred cases later, this wine has become one of K&L’s most successful Châteauneuf-du-Papes to date.
Read MoreToday, the last selection from the epic Edgewood Cellar goes live on our action site, and we want to make sure you don’t miss it. For Bordeaux lovers, this is a remarkable opportunity to go deep on the 1982 vintage—the vintage that made Robert Parker famous for his ability to predict runaway successes, in a time when there were far fewer critics and far less information in the field.
Read MoreOn September 19th and 20th, K&L had the pleasure of welcoming the esteemed and affable winemaker Helen Masters from New Zealand’s Ata Rangi Winery for a memorable tasting series and unique dinner in San Francisco. For an in-depth discussion on Ata Rangi's background and ethos, check out the fantastic write-up by Emma Jenkins, MW for Decanter. Ata Rangi is undeniably one of the top Pinot Noir producers in New Zealand. They were not only recognized in 2010 with the inaugural Tipuranga Teitei o Aotearoa or "Grand Cru of New Zealand" award, but they've earned a reputation for producing wines that are delightfully approachable, expressively terroir-driven, and remarkably age-worthy. Plus, it's hard not to have a great time around Helen, a true champion of the wine industry and wonderful person!
Read MoreThe endless diversity and discovery of domestic wine are on full display in today’s buying guide. Leading the way is the vintage that almost wasn’t but has become one of our absolute favorites: 2022 in Oregon. We’ve also consulted our domestic wine experts in each store to share their favorite picks. Next, we highlight STiRM, showcasing stunning expressions of a minimalist approach at remarkable prices. We’re also ready to take non-alcoholic wines seriously, as evidenced by the offerings from Kally. Rounding out the guide is a review of our most exciting Insider's Advantage opportunities, featuring some of the fine wine market's best deals in the domestic category.
Read MoreEnter Kally—which, up until now, is by far and away the best non-alcoholic, wine-alternative product I have tasted. All of Kally’s “wines” are based around pure verjus made from early-picked, organic grapes. The freshly pressed juice is not fermented, so it never has any alcohol. The straight Verjus Sparkler, the Golden Sparkler and the Rosé Sparkler are all made from a base of organically and biodynamically grown Sonoma County Chardonnay juice. In the Golden Sparkler and the Rosé small amounts of organic botanicals, fruit juices, and decaffeinated green tea is added for flavor, color, and textural elements. The beverage is then force carbonated and packaged in very sophisticated Champagne-like bottles. The “wines” have the perfect combination of juicy, bright acidity, deliciously pure fruits, floral hints, even minerality like you might find in a true wine. They have a very festive, celebratory feel. They taste fantastic and leave your palate super clean and refreshed.
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