Today, it’s widely known that some of the best Syrah and Grenache on the planet come from Rhône, but do we really understand why? This line of inquiry led us, meaning Keith and I, to create Rhône School, your biweekly-ish dive into the Rhône, region by region, rock by rock, with a blog-toothed comb. First stop: St-Joseph.
Read MoreRecently, we kicked off our annual Champagne Team Staff Summit with a wonderful sushi dinner hosted by Billecart-Salmon and Mr. Clement Calleja. It was wonderful to spend an evening learning about these fabulous Champagnes and having the opportunity to try them all with food and over time. We checked in on most of the range.
Read MoreI never imagined that we would direct import a producer whose entire production comes from one of the blessed Clos of Champagne. This past March, on my spring trip to the region, I had the chance to go to the other side of the wall of the Clos Boursault to visit Charlotte Le Gallais and her father. After months of waiting, the wines have finally arrived at K&L.
Read MoreThis week, we’re hosting Hélène Garcin-Lévêque in Hollywood for a special in-store tasting and then three-course pairing dinner at Michelin-starred Kali. But word got around! I’d planned to let readers know about the event in this post, so you could run out and buy tickets, but they’ve already sold out! So, instead, I’ll introduce you a bit to her and to her wines, and encourage you to bring home a few bottles for yourself so you can get to know her style. If you would still like the chance to meet her, you can get on the waiting list.
Read MoreIt tickles me a little to write that Damien Hugot is our new producer from the Grand Crus of the Côtes de Blancs. His family has been growing grapes in Champagne since at least 1660, and probably before that. He has an incredible collection of vineyards, almost entirely in the Grand Crus of Chouilly and Cramant, the two northernmost villages of the Côtes de Blancs.
Read MoreSancerre is the quintessential paradise of country France. It is only two and a half hours from Paris by car, but it might as well be on another planet. This is a peaceful place that runs at French small-town pace. I can’t recommend a vacation here highly enough and wanted to share some of the highlights of my ten days there.
Read MoreItaly! The food, the landscape, the films, the fashion—and the wine! There’s much for a wine lover to swoon over in this land that was once named Oenotria by the Greeks for its many vines. Our Italy newsletter showcases some of the best and brightest on our shelves. Join us this Saturday as we celebrate a festa d’Italia in all three stores. Cin Cin!
Read MoreI am extremely fortunate that our Champagne tastings attract a really fun and diverse group of people. All ages (you were born in 1998, what?!) and incomes, as well as localities. (“We came in from the wilds of Walnut Creek.”) I’ll be seeing a couple of hundred of you on October 20th at the Champagne Tent Event. (Remember to hydrate!)
Read MoreThis past weekend, we tasted wines from Australia and New Zealand in all our stores. Although Kumeu River didn’t make the lineup this time around, I couldn’t help but add it to the current conversation. Gracing my table several times this summer, the Kumeu River Chardonnays have been some of my favorite whites to break out over dinner. These wines, which have often gone head to head with (and been victorious over) some very serious white Burgundies, are beautiful, vivacious wines that are fantastic with food, and a great value for the quality.
Read MoreWinemaking in Australia, New Zealand, and South Africa is on fire these days, with a commitment to organic and biodynamic farming, excellent winemaking, and terroir-driven wines. Think beyond Shiraz and Sauv Blanc—the wines are fresh and exciting and will blow your expectations out of the water.
Read MoreA farewell to a true friend, a great winemaker, and a champion of Champagne.
Read MoreLaurent-Perrier’s Grand Siècle is in a class of its own. A true tête de cuvée, it makes up a tiny proportion of Laurent-Perriers total production. The tank room for Grand Siècle, which I have been lucky enough to visit on many occasions, is less than half the size of our sales floor in Redwood City. It has always been composed of three years, all of which that have been selected to make vintage Champagne at Laurent Perrier. This process allows them not only to produce tête de cuvée of remarkably consistent high quality but also of remarkable maturity, given the abundance of reserve wines inside.
Read More
