Commanderie de Peyrassol takes their rosé very seriously. Located in rosé’s spiritual homeland, Provence, they craft not one, but four different rosé cuvées—and all four 2018 bottlings just hit our shelves. They vary by grape and by scope, but each is absolutely delicious, with winemaking backed by centuries of history.
Read MoreLast Saturday night, after one of our busiest Champagne tastings in the history of K&L, Cinnamon took me out to Left Bank in Menlo Park for some steak frites. I felt like we deserved a treat after such a big day, and Clyde recommended that I try the 2007 Haut-Bailly, Pessac-Léognan, so I brought it along to accompany our skirt steak. It was a spectacular wine.
Read MoreLast night, my wife and I were guests of Vincent Chaperon, the new Chef de Cave of Dom Pérignon. He invited us for a dinner celebrating the release of the 2002 Dom Pérignon Plénitude 2 Brut Champagne, or P2 for short. It was great to see Vincent again and congratulate him on his new role, taking over for long time Chef de Cave Richard Geoffroy.
Read MoreModern Bordeaux seems to be defined by generational shifts that have altered the historic landscape and attempt to upend the classification system. But then there’s Pichon-Lalande – they are on a remarkable run for the past half-decade that’s the equal of other paradigm-shifting properties, but their wines still hold true to their style that’s carried them throughout the years.
Read MoreOne of the biggest perks working at K&L offers is access to Clyde’s fantastic buys on aged, value priced Bordeaux. This Friday, Cinnamon and I enjoyed a bottle of the newly arrived 1999 Lestage Simon, Haut-Médoc ($22.99) with a steak. Saturday morning, I bought myself a case. I think this will become a legendary wine in the same league with the 1997 Potensac, Medoc and the 2001 Malescasse, Haut-Médoc. It is sure to be gone very soon.
Read MoreThis Easter, Cinnamon and I enjoyed a real treat- the newest Krug "Grande Cuvée", which is the 167th edition of this iconic wine. I love the excitement that a Krug edition based on a famous vintage brings from our customers, but I think that in many ways, the Krug editions based on less famous vintages are even better, so I was very impatient to open this wine….
Read MoreRecently, the Hollywood staff had the great pleasure of tasting with Jean-François Bourdy, the 15th generation of the Caves Jean Bourdy in Jura, who, alongside his brother, are the stewards of deeply traditional Juran wine. He told the staff, “Don’t call it Chardonnay. Call it Jura white wine.” This is not a domaine who’s trying to capitalize on current wine trends. They use onl old barrels (up to 80 years old), old techniques, and have a library of old wines dating back to 1865. This tradition, coupled with some of the best terroir in Jura, makes these wines truly exceptional.
Read MoreJust when you thought there couldn’t be another IPA, a new style emerged. Over the last year, Brut IPA became the hot new beer for brewers to play around with. The style, which was created by brewer Kim Sturdavant of SF’s Social Kitchen in late 2017, is refreshing, crisp and completely dry. It became an immediate hit with hop heads who crave the big aromas and flavors but are looking for something without all the heaviness. And with the return of the sun, it’s a perfect summer beer.
Read MoreRecently, I’ve come across a bunch of articles claiming that Bordeaux is poised to make a comeback. I don’t know what all those writers have been drinking, but here at K&L, Bordeaux never went away. Sure we get a lot more requests for, say, skin-contact wines from Slovenia than ever before—and we love that—but Bordeaux has always been a staple for our customers. And perhaps that’s because y’all are extremely savvy people who know that Bordeaux wines are among the most ageable on the planet. But I’d wager there are just as many of you who buy Bordeaux because it can offer spectacular bargains if you know where to look.
Read MoreBollinger is a place that somehow seems both untouchably historic and welcoming. They are a global enterprise, but the team is tightly knit, the wines made with heart.
Read MoreAfter a long day of tasting at multiple chateaux in Pauillac, St. Julien and Margaux, the crew had their last meeting of the night Wednesday at Chateau Marquis d’Alesme in Margaux, followed by dinner. The mood of the day was instantly transformed from professional analysis to warm hospitality by estate manager Delphine Kolasa and head winemaker Marjolaine Maurice-de-Coninck. I’ve long held the opinion that most wines reflect the characters of their makers, and this experience certainly held true to the theory. First, a little background on the property.
Read MoreWhen tasting through properties in Bordeaux, we are fortunate enough to be greeted and hosted by some of the greatest producers and personalities in the region. Many are long time friends of Clyde, so they take it with a grin and a grain of salt when, in the middle of recalling their past year of cultivating, toiling, and crafting the wine before us, he drops the question… “So…what is the price?”
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