France

Winemaker Anthony Girard grew up in his family's Sancerre winery, but spent a number of years learning about wine production all over the world before returning home to continue working with Sauvignon Blanc. While helping with the namesake Girard label, Anthony wanted to create his own project on the side and eventually purchased a small plot of pristine real estate near the town of Récy, with primo Sancerre limestone soils. After acquiring the vines, he was given a large key as a symbolic gesture of new ownership, a "clef du récit," which became the name of the estate. While the heavy limestone content helps the fruit retain bright acidity, a portion of the vineyard is planted in flintier grounds, which adds minerality to the finish. Anthony's wines are renowned for their freshness and zip, crafted in true Sancerre fashion.

Organically grown, certified Qualisud. Bargemone is among the foremost estates of the Coteaux d’Aix, a small fine-wine district in the larger appellation of Provence. A benchmark producer of the delicious, dry rosé for which Provence is famous, the Commanderie was founded by the Knights Templar in the 13th century and is home to a proud viticultural tradition with more than 160 acres of organically grown vineyards.

Wine Advocate's Neal Martin writes: "La Chablisienne is one of Chablis’ most high-profile cooperatives and a great success story. Founded back in 1923 and still going strong, it is said that they oversee approximately one-quarter of the region’s production, around 300 individual growers. Therefore, just like Georges Duboeuf in Beaujolais or Louis Jadot in the Cote d’Or, it is important that they maintain standards irrespective of high volumes, since their size ensures that they have an ambassadorial role for Chablis, for ordinary punters perhaps seeking to broaden their horizons."

Wine Advocate's Neal Martin writes: "La Chablisienne is one of Chablis’ most high-profile cooperatives and a great success story. Founded back in 1923 and still going strong, it is said that they oversee approximately one-quarter of the region’s production, around 300 individual growers. Therefore, just like Georges Duboeuf in Beaujolais or Louis Jadot in the Cote d’Or, it is important that they maintain standards irrespective of high volumes, since their size ensures that they have an ambassadorial role for Chablis, for ordinary punters perhaps seeking to broaden their horizons."

95 points Decanter: "Soft herbal accents join ripe bramble fruit and perfumed floral notes on the nose - aromatically appealing. Supple and alive, great energy from the start here with vibrant acidity giving this a lifted expression. Tannins are chalky and supportive, coating the mouth in flavour and texture and carrying the strawberry, red cherry and plum fruit to a long finish. Extremely well executed with focus and elegance as well as complexity and character. A touch of dried herbs and tobacco join the palate with mint and lovely terroir markers of iodine, slate, graphite, a bloody tang and mint. Sleek and streamlined this is a great wine with plenty of ageing potential. Can be opened now to enjoy the finesse in its youth but will no doubt improve over the next 5-15 years. 5% Malbec completes the blend. Indigenous yeasts for spontaneous fermentation, ageing for 12 months mostly in one use barrels. (GH)" (01/2025)

Made by Olivier Bonville at Champagne Franck Bonville, this is flat out one of the greatest brut sans année offerings we have ever had at K&L. The Maison 76 is all chardonnay, purely from the grand cru of Avize in the center of the Côte des Blancs. Here the pure Belmnita chalk gives us wines that combine richness with freshness and minerality with attractive baguette toast. This wine is a full 60% reserves and dosed very low at just 5.8 grams per liter. It has been aged for three years on the lees. - Gary Westby, K&L Champagne Buyer

This rosé comes from a handful of parcels that total seven hectares of vineyards planted in clay and limestone soils, on a gentle north-northwest-facing slope. Grenache-dominated, with smaller percentages of Mourvedre and Cinsault. Like the Cassis Blanc, the wine is taut, fresh and slightly saline. The winery makes only a small quantity of this, making this extremely hard to find, but its deliciousness makes it highly sought after. Get yours before it's gone.

93 points James Suckling: "Lovely transparency to this, with subtle honeysuckle, lemon rind and honey in the nose. It's medium-bodied with a refined texture and beautiful length. Real white Burgundy for the money. Drink now." (05/2025) 90 points Wine Spectator: "Peach, almond, toasty oak and earth notes highlight this plush white. Backed by lively acidity that drives the spicy, bitter citrus finish. Shows fine balance and length. Drink now through 2028." (12/2025) 90 points Decanter: "There’s an appealing Granny Smith apple and nectarine fruit aroma with a hint of white blossom on the initial attack. The texture is surprisingly fresh for the vintage, and the finish is elegantly lovely – astonishing quality given the volume of production.(CC)" (05/2025) Jasper Morris: "In bottle. 200,000 bottles. One third made in tank, two-thirds in barrel. Pale colour with a faint lime streak. There is a minor reduction with the intention of maintaining freshness, and the nose does seem to be just a little leaner than before. Not as concentrated as 2022 for example, but still with persistence. A little citrus wash at the back. Drink from 2025-2028. " (01/2025) Burghound: "A riper but still attractively fresh and bright nose reflects mostly notes of various what orchard fruit and a more subtle citrus nuance. The generously proportioned, round and seductively textured flavors culminate in an agreeably clean, dry and balanced, if not particularly complex finale. This too should drink well young." (06/2025)

Founded in the 1980s by Dominique Crochet and now joined by his son Matthieu, Domaine Dominique et Janine Crochet is a benchmark family estate rooted in the traditional villages around Bué and Sancerre. The 2024 Sancerre draws on classic Kimmeridgian limestone and clay soils, where cool nights and a long growing season preserve tension and clarity, yielding a Sauvignon Blanc defined by lifted aromatics, chalky minerality, and a precise expression of this historic Loire terroir.

91 points Decanter: "Tasted in magnum, the nose offers yeasty bready aromas topped with fresh citrus, hints of stone fruit and strawberry tart. A palate of fresh croissants, red berries, green apple and lively lemon citrus, with the larger format lending lovely creaminess to the bright finish. Veuve Clicquot's iconic Yellow Label is a blend of 30% Chardonnay, 20% Pinot Meunier and 50% Pinot Noir, which provides the cuvée's signature structure. Up to 45% reserve wines in the blend ensure consistency. (JS)" (07/2024) 91 points James Suckling: "This has aromas of grapefruit, pomegranates, and biscuits. It’s honeyed and sleek with a medium body and supple bubbles. Soft and creamy finish. Majority pinot noir, with chardonnay and meunier. Around 40% reserve wines. 10g/l dosage." (02/2023) 90 points Wine Spectator: "This harmonious Champagne boasts a bright streak of tangerine peel–infused acidity, with flavors of ripe green apple, pastry cream and biscuit, plus accents of crystallized honey and candied ginger, all set on the lacy mousse. Pinot Noir, Chardonnay and Pinot Meunier. (AN)" (08/2024) Wine Enthusiast: "The familiar, best-selling Yellow Label Brut is as reliable as always. A white fruit and white flower aroma and a soft palate give an approachable Champagne. It is full of fruit, softened by the dosage. (RV)" (12/2024) Jeb Dunnuck: "Comprising 85% of production, the NV Champagne Yellow Label Brut is 40% Pinot Noir, 30% Chardonnay, and the rest Meunier, with 35-40% reserve wine. Entirely fermented and aged in stainless steel tanks, it spends three years on the lees, and the wine sees 9 grams per liter of dosage, but the house does not disclose the disgorgement date. A golden straw hue, it’s ripe with aromas of yeasty bread dough, peaches, and fresh flowers. Medium-bodied on the palate, it’s ripe and juicy with rounded red berried fruit, a supple texture, a pillowy mousse, and a warming finish. Fresh and inviting, this is a solid and consistent aperitif to enjoy over the coming several years. (AF)" (11/2023)

The 2018 Billecart-Salmon 250th Anniversary Cuvée was released to mark two milestones at once: the 250th anniversary of the Declaration of Independence of the United States and the 200th anniversary of the House of Billecart-Salmon. The U.S. has long been one of Billecart’s most important export markets, so this bottling was created as a commemorative release for that relationship, and the fact that 2018 was an exceptional vintage made the project even more fitting. The wine is made from 100% Grand Cru and Premier Cru fruit, with a blend of 65% Pinot Noir from the Montagne de Reims and 35% Chardonnay from the Côte des Blancs. Just 3% of the cuvée was vinified in oak, with the balance aged in stainless steel, then the wine spent 63 months sur latte before being finished as an Extra Brut with 4.9 g/L dosage. In plain terms, this is a commemorative Champagne with serious credentials behind it: strong vintage, top-level vineyard sourcing, long lees aging, and a winemaking approach that keeps the focus on precision rather than excess.

Winemaker Anthony Girard grew up in his family's Sancerre winery, but spent a number of years learning about wine production all over the world before returning home to continue working with Sauvignon Blanc. While helping with the namesake Girard label, Anthony wanted to create his own project on the side and eventually purchased a small plot of pristine real estate near the town of Récy, with primo Sancerre limestone soils. After acquiring the vines, he was given a large key as a symbolic gesture of new ownership, a "clef du récit," which became the name of the estate. While the heavy limestone content helps the fruit retain bright acidity, a portion of the vineyard is planted in flintier grounds, which adds minerality to the finish. Anthony's wines are renowned for their freshness and zip. Quincy is a satellite of Sancerre but sits about an hour west off the Cher river. The soils are sandier here and produce Sauvignon Blancs with more floral and stone fruit character.

Welcome to "Rendez-Vous," our newest K&L private label. This latest addition to our lineup fulfills the promise K&L has always strives to deliver: exceptional quality wines that reflect the authenticity of their place, producer, and varieties - all at a price that makes sense. This inaugural release comes from our longtime friends in the Southern Rhône, Dauvergne et Ranvier. While they farm excellent holdings throughout the region, this particular blend is sourced from the more prestigious Côtes du Rhône Villages appellation. A step above standard Côtes du Rhône, these higher-ranked sites produce fruit at lower yields, resulting in greater concentration and character. After a series of blending trials, we landed on a beautifully Syrah-dominant cuvée. Composed of 70% Syrah and 30% Grenache, it captures all the inviting hallmarks of a classic Rhône blend, delivering vibrant red fruit and layered spice with impressive depth and approachability.

The result of nearly a year spent meticulously tasting through Bordeaux to uncover an exceptional deal at unbeatable pricing, we’re beyond excited to introduce the inaugural edition of what we’re calling the K&L Discovery Series. The aim of this new collection is to showcase wines that are both quintessential and exemplary representations of their region and/or vintage. This 2009 St-Emilion is an unparalleled value from one of the region's all-time great vintages, and one that you won't find anywhere else.

Without a doubt, this is one of the best Champagnes we carry at any price. This is made from the Launois "mother vines" the massal selected old vines planted from 1947-1953 on the best mid-slope sites of their grand cru vineyards in Mesnil, Oger and Cramant. This replaces their special club bottling, and is sourced from exactly the same vineyards that used to make that blend. This shows off how well Chardonnay did in 2017 with laser like focus and a display of chalk that is hard to find in any other bottling, but at the same time remains creamy and generous. (Gary Westby, K&L Champagne Buyer)

What could be more civilized than treating your special someone (or yourself) to an aperitif of rosé Champagne? For good reason, the Billecart-Salmon Brut Rosé defines the entire rosé Champagne category. Composed of 40% Chardonnay, 30% Pinot Noir and 30% Meunier, it gets its color and rosé flavor from 8% red wine. The red wine is almost exclusively sourced from Billecart’s home village of Mareuil-sur-Aÿ, from massal-selected Pinot Noir plots of 60–80 years old. These plots are picked at still red wine ripeness—12% potential alcohol—and then de-stemmed and cold macerated before fermentation. It is this red wine that makes the Billecart Rosé so special, and unfortunately also limits the supply. The finished product is the most elegant, restrained, dry, and delicate wine that one could drink. The complexity is there if you search for it, but the pleasure is easy to find!

Named after the Duke of Joyeuse - the 16th-century nobleman granted the lordship of Limoux by Henry III - Anne de Joyeuse is a cooperative rooted in the history and terroir of Limoux. Today, the cooperative unites 350 winegrowing families who collectively farm 3,200 hectares of vineyards across the region. The "VERY" Chardonnay is all from grapes planted over clay-limestone. It is hand harvested, strictly sorted and undergoes fermentation in 220 liter barrels. It sees about 2 months of battonage (lees stirring) and ages for a total of 4 months in barrel before bottling. The wine shows aromas of white peach, lemon peel and brioche. It is generous on the palate and is a classic pairing for all foods that love a good Chardonnay.

The 172nd edition of Krug Grande Cuvée is a combination of 11 vintages, with 42% reserve wines. The youngest wine is from 2016 and the compisition is 44% Pinot Noir, 36% Chardonnay and 20% Meunier. As usual with Krug, it is barrel fermented and then given at least seven years of ageing on the lees before release. -Gary Westby, K&L

This is a very good price on an elegant Grand Marque. This cuvée is rich, clean, and refreshing. The wine has a lot of pretty green apple fruit, a creamy texture, and elegant, tiny bubbles. Their incredible commitment of reserves from past vintages gives the wine depth and complexity while maintaining the racy, zesty, and pure flavors that are synonymous with this Champagne. You can never go wrong with Billecart-Salmon for the aperitif!

For rosé fanatics and fans of exceptional wines of all types, there may be no better pink tipple the world over than this Bandol rosé from the star of the appellation, Domaine Tempier. Hand harvested from organically farmed vines averaging 20 years of age, this year's blend is 55% Mourvèdre, 25% Grenache, and 20% Cinsault.

Domaine Cherrier was founded in 1930. Since then four generations of the family have run the estate. The domaine has limestone and calcareous clay soils that wonderfully influence the character of the grapes grown there. The Sancerre is consistently delicious, with citrus, chalky minerality and light floral notes. Its dry finish complements seafood and cheese beautifully. K&L French Regional buyer Keith Mabry says: "The Cherrier to me is always one of the biggest crowd-pleasing Sancerres/Sauvignon Blancs from anywhere in the world."

From the little village of Bethon, the Le Brun de Neuville “Côte Blanche” Blanc de Blancs Champagne is one of the better deals we have had lately in champagne. This all-Chardonnay Champagnebenefits from 30% reserves from older vintages. The Sézanne sub region is a valley bordered by chalky hillsides covered in vines in the middle of a high plain of windfarms and wheat. This is the first place in Champagne to harvest, and the riper style of the region comes through in this Meursault like cuvée. The pear fruit is framed by baguette toast from the five years on the lees and this makes a great partner for shellfish or sushi.

93 points Jeb Dunnuck: "The NV Champagne Special Cuvée (60% Pinot Noir and based on the 2021 harvest) pours a bright yellow/silver hue on opening and reveals a fresh and actually more mineral-driven profile on the nose than I was expecting, revealing layers of fresh raspberries, brioche, wet stone, and orange blossoms. The palate is medium to full-bodied and classically rounded, as you would come to expect from this house, but it retains good tension and a silky, chalky texture, with an ultra-fine mousse, salinity in its notes of grapefruit zest and almond, and a creamy texture through the finish. It’s very well-styled and is going to drink well over the next 10 years. They always try to have 8-10 vintages the blend, the oldest being 18 years (15 years when it goes into the bottle). 8 grams per liter dosage. (AF)" (12/2024) 93 points James Suckling: "A polished palate of fine bubbles with pears, light bread dough and caramel undertones. Medium-bodied with pretty toasted-oak and vanilla flavors. Refined finish. Touch of quince and grapefruit with dried apples. Base wine 2021 plus nine different vintages. A blend of 61% pinot noir, 25% chardonnay and 14% pinot meunier. Drink now." (07/2025) 93 points Wine Spectator: "A vibrant, graceful Champagne that shows fine definition and integration, with a mouthwatering frame of acidity. The persistent, lacy mousse is enmeshed with an appealing range of ripe and juicy black cherry and boysenberry fruit, blood orange granita, candied ginger and chopped almond flavors. Long and well-spiced on the chalky finish. Pinot Noir, Chardonnay and Pinot Meunier. Drink now through 2035. (AN)" (11/2025) Jancis Robinson: "Bready and appley – upholds every tradition of champagne, including a good level of dosage that gives honeyed ripeness to the finish. Long, sweetly spiced finish, with yeastiness making it like a cinnamon bun. Delicious! (RH)" (02/2025)

A rich ruby red with notes of violets and red berry fruits, this Cabernet Franc is nicely layered on the palate with brightness running throughout and just a touch of smoke mixed in with some purple fruits. Soft waves of mineral with a nice soft tannin make this a true delight to drink. Domaine les Pins has been family run for five generations. They are a small artisanal producer that oversees every stage of production from start to finish themselves. They have roughly 30 hectares of Cabernet Franc spread out through the Bourgueil and Saint Nicolas de Bourgueil appellations, and practice sustainable farming with each and every vine getting singular attention throughout the year. Vines of an average age of 25 years have been planted in sandy, clay and gravelly soils. After harvest, grapes are de-stemmed, sorted and put into tank to begin spontaneous fermentation. After being pressed off and letting malolactic fermentation happen, the wine is put into concrete tank for at least 10 months prior to bottling.

Product details coming soon.

This Champagne used to be called "Grande Cuvée" and is composed of 70% Pinot Noir from Verzenay and 30% Chardonnay from Mesnil, 80% fermented in stainless steel and 20% in old oak. The Champagne has a graceful, delicate balance that Verzenay wines sometimes lack but with the signature hazelnut Pinot core. I found it to have creaminess to complement its racy cherry fruit on the palate and an extraordinarily long, dry finish with the chalky minerality that only a little Mesnil can bring. - Gary Westby, K&L Champagne Buyer

Maison Joseph Burrier traces its lineage back over 17 generations of winegrowers in Burgundy, with roots in Beaujolais noted as early as 1407. By the mid-19th century, the family acquired Château de Beauregard near Solutré, establishing a base in Pouilly-Fuissé. Today, the domaine encompasses vineyards across Mâconnais and Beaujolais, including holdings in Fuissé, Vergisson, and Moulin-à-Vent. Maison Joseph Burrier operates both as a domaine and négociant, producing estate wines alongside selections from trusted growers.

93 points, Antonio Galloni - Vinous: "The 2020 Gloria is a very pretty, lifted Saint-Julien. Blood orange, mint, sweet red berry fruit, white pepper and rose petal all grace the 2020. Gloria is a wine of energy and understatement. The 2020 is especially charming." (02/2023)

You should always have a handful of bottles of this sparkler on hand for impromptu parties (because a sudden Tuesday night fête with your pals is, of course, better with bubbly). This wallet-friendly "Blanc de Blancs" drinks like an expensive French Champagne, with a rich, yeasty nose and body to match. It's called a "Crémant de Limoux," the official name for a sparkling wine from Limoux in southern France near Carcassonne (that meets certain production and quality requirements). Definitely worth a serious look. Your friends will swear they're drinking Champagne worth 2-3 times what you paid!

This single-walled vineyard is the top of the line from Fallet-Dart. Although not labeled as a vintage, it is 100% 2006 and composed of 80% Chardonnay and 20% Pinot Noir that is barrel fermented. It is aged for over 15 years on the lees before release. The word "tirage" in French, which appears on the back label, means "bottling", and this all 2006 champagne was bottled in fall of 2007 and has spent an incredible 15 plus years on the lees. (Gary Westby, K&L Champagne buyer)

The Sparr winery has more than a little experience making wine in Alsace, having been founded by Jean Sparr back in the ’80s — the 1680s that is. Nine successive generations have labored to maintain and expand their wine estate. In more recent news, young Pierre Sparr, aged 20, assumed responsibilities for the winery in the early 20th century. With a forward-thinking motto of “invest, progress, and maintain,” Pierre became a pioneer in estate bottling in Alsace. He maintained a sense of determination through World War II, and rebuilt his family’s beautiful domaine after a protracted battle between US and German units destroyed his village of Sigolsheim and its vineyards in late 1944. Today, Maison Pierre Sparr farms 15 hectares (37 acres) of vineyards and sources fruit from another 150 hectares (370 acres) farmed by growers who share their philosophy. One exciting new change at Pierre Sparr is the elevation of Alexandra Boudrot to the position of cellar master. Alexandra has worked in Alsace for 12 years and has a degree in winemaking from the University of Dijon. She grew up in Nuits-St-Georges and has a passion for organic and sustainable farming. The wines of Pierre Sparr represent some of the best values in Alsace.

The Sparr winery has more than a little experience making wine in Alsace, having been founded by Jean Sparr back in the ’80s—the 1680s. Nine successive generations have labored to maintain and expand the family's wine estate. In more recent news, young Pierre Sparr, aged 20, assumed responsibilities for the winery in the early twentieth century. With a forward-thinking motto of “invest, progress, and maintain,” Pierre became a pioneer in estate bottling in Alsace. He maintained a sense of determination through World War II, and rebuilt his family’s beautiful domaine after a protracted battle between U.S. and German forces destroyed his village of Sigolsheim and its vineyards in late 1944. Today, Maison Pierre Sparr farms 15 hectares (37 acres) of vineyards and sources fruit from another 150 hectares (370 acres) farmed by growers who share their philosophy. One exciting new change at Pierre Sparr is the elevation of Alexandra Boudrot to the position of cellar master. Alexandra has worked in Alsace for 12 years and has a degree in winemaking from the University of Dijon. She grew up in Nuits-St-Georges and has a passion for organic and sustainable farming. The wines of Pierre Sparr represent some of the best values in Alsace.

There is the appellation of Bandol with its plethora of producers, some good, some mediocre; and then there is Château Pradeaux, the unique, inimitable, standard bearer for this ancient wine-growing district. Pradeaux is situated right on the outskirts of the town of St. Cyr Sur Mer, which lies directly on the Mediterranean between Toulon and Marseilles. The estate is owned by the Portalis family, which has owned this property since before the French Revolution. The domaine is currently under the direction of Cyrille Portalis, who continues to maintain the great traditions of this estate. Although the majority of the vineyards are planted to Mourvèdre, the Château Pradeaux Bandol Rosé is composed of Cinsault and Grenache as well as Mourvèdre. After a short maceration on the skins, in order to extract a light color, the juice is fermented at low temperatures to retain freshness, fruit and bouquet. After being aged in stainless steel, the wine is normally bottled in the spring of the year following harvest. It is one of the richest of the rosés of France; dry but full-bodied with a floral bouquet. It is a very limited production wine, as most of the production at Château Pradeaux is used to make the formidable Bandol Rouge.

97 points Vinous: "The 2015 Salon is exquisite. Bright and focused, the 2015 captures a gorgeous stylsitic middle ground between the riper and cooler years. The flavor profile leans towards the more citrus, floral and mineral-driven end of the spectrum typical of cooler years, and yet the wine is also wonderfully open-knit and accessible, with no hard edges and the textural balance that is more common in warmer years. It's a duality that works extremely well. There is a savory undertone typical of the year, but it is a strand in the fabric rather than a dominant characteristic. I left a bottle open for more than a week, during which I observed virtually no oxidation. The 2015 might not be as overtly impressive as some recent years, rather it is a Champagne of cool sophistication and total polish. Unusually, the 2015 is being released ahead of the 2014. (AG) " (04/2025) 96 points James Suckling: "Fragrant aromas of chamomile, pineapple, beeswax, pie crust and some salted toffee from this generous vintage. Tasty sesame seed flavors on the palate, accompanied by a chalky, saline character. It's creamy and concentrated with very soft bubbles. Engaging and open already, yet with good acidic structure. 100% chardonnay from Le Mesnil-sur-Oger. 6 g/L dosage. Disgorged end of 2024. Delicious already, but can hold. (CN)" (07/2025)

The only straight vintage rosé from the masters of the style, save for the first, the 2010. This wine is composed of 52% Chardonnay from the grand crus of Mesnil, Avize, Cramant and Chouilly and 48% Pinot Noir from Ambonnay, Mareuil, Verzenay, Ay and Verzy. The red wine comes from ancient vines in the Vallofroy vineyard just next to the Clos des Goisses in Mareuil. It has been aged for an incredible 100 months on the lees and dosed low at just 4.7g/1. With great black cherry Pinot Fruit married to deep chalky drive, and a style that is never imposing and always delicate, this is a great statement on just how great rosé champagne can be! -Gary Westby, K&L Founded in 1818 in Mareuil-sur-Aÿ, Billecart-Salmon remains one of Champagne’s notable family-run houses. Its reputation for rosé was built largely on the non-vintage Brut Rosé, which makes a declared-vintage rosé outside the Cuvée Elisabeth Salmon line an unusually specific look at the house style in a single harvest.

The result of nearly a year spent meticulously tasting through Bordeaux to uncover an exceptional deal at unbeatable pricing, we’re beyond excited to introduce the inaugural edition of what we’re calling the K&L Discovery Series. The aim of this new collection is to showcase wines that are both quintessential and exemplary representations of their region and/or vintage. 2016 is a banner vintage in all of Bordeaux, but also truly special in the northern Médoc in St-Estephe. Approaching ten years past the vintage, it is clear that a collection full of 2016s will be comprised of some undeniable all-timers form the region.

Two estates became one in the 1970s on the marriage of the Avril and Durieu families. The Châteauneuf holdings belonged to the Avril side and many of the vines date back before the first world war. This cuvée is primarily Grenache with a small amount of Syrah and Mourvèdre rounding out the blend. The vines are on the famous galets soils (the big pudding stones) that make the region so famous. The grapes are all manually harvested with no destemming. The Grenache and Mourvèdre are aged in concrete tanks and the Syrah sees new oak for 12 months. The blend is a seamless expression of classic Châteauneuf flavors laced with gorgeous structure.

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!

92 points John Gilman: "The Franck Bonville “Unisson” Blanc de Blancs Brut is aged longer than their regular Blanc de Blancs bottling, so that the current release of this wine is from the base year of 2017 and includes nearly fifty percent reserve wines from the previous harvest. Olivier Bonville used fruit entirely from his vineyards in Avize for this bottling. The wine was disgorged in March of 2023 and finished with a dosage of 6.7 grams per liter. The wine offers up a beautifully refined bouquet of pear, golden delicious apple, brioche, hazelnut, chalky minerality, a touch of white lily and gentle smokiness in the upper register. On the palate the wine is bright, full-bodied, focused and complex, with fine depth at the core, good soil undertow, elegant mousse and a long, well balanced and wide open finish. This is really drinking splendidly and is a fine bottle." (04/2024) 92 points Wine Advocate: "Franck Bonville’s NV Unisson Grand Cru is a Blanc de Blancs (100% Chardonnay) derived from grapes planted in the village of Avize. Offering up aromas of pastry, vanilla, lemon oil and spices with hints of butter, it’s medium to full-bodied, round and supple, vinous and tense with a delicate, slightly bitter finish. Based on a blend of 2016 and 2017 vintages, it was disgorged with a dosage of 6.7 grams per liter in March 2023. (YC)" (11/2023) 92 points Vinous: "The NV Brut Blanc de Blancs Unisson is 100% Chardonnay from Avize and Oger, vintages 2018 and 2017. Readers will find a sensual, open-knit Blanc de Blancs that offers a good bit of immediacy and sheer allure. Gentle contours wrap around a core of citrus-tinged fruit intermingled with floral top notes. This is an especially soft, airy style for the Côte des Blancs, but it works well. Dosage is 5 grams per liter. Disgorged: June 2024. " (12/2025) 91 points The Wine Independent: "Unison is an Extra Brut Grand Cru Blanc de Blancs full of distinctive vinous energy. Based on the 2018 vintage, it is aged four years on lees and finished with five grams per liter dosage. Redolent of ripe citrus, Brazil nuts, starfruit, lemon zest, and nougat, the medium-bodied and spirited palate lights up quince, white grapefruit and mineral concentration with seamless acidity and a chalky finish. (SM)" (11/2023) 90 points Decanter: "The youthful and entry-level wines are currently the picks at Franck Bonville, a sizeable grower domaine based in Avize, showing more precision than some of the pricier offerings. Unisson, Chardonnay from Avize from 2017 and 2018, is pretty with peach, blossom and lemon oil, plumped up just a touch with nougat but with the emphasis on fruit and florals rather than richness. It's a clear, supple and immediate style. (TH)" (03/2024) Jancis Robinson: "A little richer than the Blanc de Blancs NV but meticulous, thanks to the pinpoint precision of the acidity. Baked apples and pears enveloped in cream and a frame stitched with liquorice thread, green cardamom and a hint of melba toast. Long, sweet-lime finish. Vibrant. Full of heart. (TC) 17/20 Points." (04/2024)

This is the same wine that is found in the normal Ruinart Blanc de Blancs, but wrapped in a completely sustainable, insulated cardboard wrap that looks like the inside of the chalk cellars of Ruinart.

Importers Notes: Two of Burgundy’s greatest names - Jacques Seysses, founder of Domaine Dujac, and Aubert de Villaine, co-owner of Domaine de la Romanée-Conti - are the partners behind this pioneering property in Provence, northeast of Marseille and due east of Aix-en-Provence. Over the years, they have transformed this stunning 46 hectare site into one of the top wine estates in Southern France. Cinsault blended with Grenache, Syrah and Merlot

L'Amandine was established in 1968 by Jean-Pierre Verdeau who followed the tradition of winemaking in his family. Born in the region, Jean-Pierre continues to work in the vineyards and is now joined by his son-in-law, Alex Suter (whose father was the vineyard manager of Rustenberg winery in South Africa.) They work together to build on the successes of the past and look to the future. Séguret is one of the most picturesque villages in the southern Rhône, built into the hillside and overlooking the surrounding vines. The soils are made up of primarily clay and sandstone with limestone scree scattered throughout the vineyards. The winery still uses the concrete tanks that Jean-Pierre installed by hand back in the day with a few new ones added as they have slowly expanded their holdings. The Séguret is made up of Syrah and Grenache, is destemmed and is aged all in concrete tanks. The results are a bright, fleshy red-fruited wine that shows great purity and the typicity of this lovely region.

99 points Jeb Dunnuck: "The 2022 Château Lynch-Bages is based on 66% Cabernet Sauvignon, 28% Merlot, and 3% each of Cabernet Franc and Petit Verdot. Its inky purple hue is followed by a sensational Pauillac that has a blockbuster (and classic Lynch-Bages) style in its darker currants, smoke tobacco, lead pencil, and crushed stone-driven aromatics. These carry to a full-bodied, powerful, massively concentrated 2022 that has a dense, layered mid-palate, velvety tannins, flawless balance, and a rare mix of power and elegance. This is a château that’s clearly firing on all cylinders, and this magical beauty will need a decade (or more) to hit the early stages of its prime drinking window. Don't miss it!" (02/2025) 98 points James Suckling: "A terrific Lynch from a hot vintage with blackcurrants, mint, dried lavender, graphite and thyme on the nose and palate. Medium- to full-bodied, it shows fantastic tannins with a lovely texture that reminds me of cashmere, becoming slightly chewy in the finish." (01/2025) 97 points Vinous: "The 2022 Lynch-Bages has real class on the nose: blackberry, bilberry, graphite and light minerally notes, with much more freshness and vibrancy here. The palate is very well balanced with fine tannins, real intensity and just as much elegance, persistent with a captivating, quite spicy finish. This is an outstanding Lynch-Bages for the ages. (NM)" (01/2026) 97 points Decanter: "Ripe and generous on the palate, this is chewy, crunchy and alive. Ripe fruit is there - chewy and sweet black currants and cherries - fleshy and filling - as is concentration of flavours, but there's a delicate layering of elements which builds the wine on the palate giving power but also focus and precision. Still feels a little shy, with tension there in the funnelling of flavours and a relatively crisp finish but this will elongate in time. Cool blueberries, wet stones, pencil lead and graphite give the mineral touches. No overt heat, oak or spice which also is excellent. One for the long haul. Built with ageing in mind I think. (GH)" (01/2025) 96 points Wine Spectator: "There's an iron spine buried in this red, providing a sleek grounding wire for the core of succulent blackberry and black currant preserves. Singed alder, chestnut leaf and ink notes fill in along the way. Ends with authority thanks to the precise, fine-grained finish, which sports a regal mouthfeel. Offers exactly what this vintage is all about -- ripeness and freshness. Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. (JM)" (05/2025) Jancis Robinson: "Tasted blind. Very dark. Real lift and fragrance with a gentle texture. Lighter than most. Lots of acidity and not that much tannin. Pretty rather than powerful – until those tannins come in on the end. (JR) 17.5/20 " (01/2026)

Located in the foothills of Mont Ventoux lies one of the top producers in the Ventoux region of the Rhône - Domaine de Fondrèche. Vigneron Sebastien Vincenti took over the winemaking from his mother in 2005. With an eye toward biodiversity and using organic and biodynamic practices for many years, Fondrèche was recently certified organic in 2022. The winery sits on a plateau comprised of alluvial soils of clay and gravel with a mix of silex (flint) thrown in for good measure. The Ventoux Rouge is composed of 50% Grenache, 30% Syrah, and 20% Mourvèdre from vines averaging 40-45 years of age. Grapes are fermented using native yeasts and aged in a mix of vat, foudre, and concrete egg. This berry-forward expression is always a delight and always over delivers for the price.

The result of nearly a year spent meticulously tasting through Bordeaux to uncover an exceptional deal at unbeatable pricing, we’re beyond excited to introduce the inaugural edition of what we’re calling the K&L Discovery Series. The aim of this new collection is to showcase wines that are both quintessential and exemplary representations of their region and/or vintage—and this 2019 Pauillac delivers on every front. It embodies the structure, depth, and pedigree of a top-tier Bordeaux, hails from the outstanding 2019 vintage, is crafted by a classified growth, and tastes like it could come from nowhere else but Pauillac. While we’re keeping the identity of our collaborator confidential to maintain the incredible value, rest assured: this is a truly authentic expression of one of the world’s most revered wine appellations—offered at a price that’s virtually unheard of.

The result of nearly a year spent meticulously tasting through Bordeaux to uncover an exceptional deal at unbeatable pricing, we’re beyond excited to introduce the inaugural edition of what we’re calling the K&L Discovery Series. The aim of this new collection is to showcase wines that are both quintessential and exemplary representations of their region and/or vintage. 2005s are more elusive these days, much less one of this caliber at this price. This is a great vintage, beautifully mature, and deliveriing a genuine Right Bank experience.

This bottling used to be called simply "Extra Brut." This is 100% Pinot Noir from Verzenay, the northernmost of all the Grand Crus in this northernmost of French wine regions. The whole village faces north, the wrong way, away from the sun, and yet miraculously ripens Pinot Noir, the most difficult Champagne variety to ripen perfectly. Some say it's because of a meteor that in prehistoric times hit the area that is now the village, creating the Faux de Verzenay, a forest where the trees bend and fold in on themselves like a dark wood in The Lord of the Rings. Pair this wine as an apéritif with a smoked salmon appetizer, or even with sashimi. -- Gary Westby, K&L

From Wine Advocate's William Kelley: "Today, the 2015 Champagne vintage enjoys a mixed reputation, largely because some wines show an herbal aromatic signature indicative of incomplete maturation resulting from hydric stress. But of course, it's hard to generalize about so large a region, whose diversity of terroirs is compounded by equally diverse agronomic approaches, and the success of Bollinger's 2015s is a case in point. Why have these wines turned out so well? The house's best terroirs are located on chalk, so their vines experienced less hydric stress. Bollinger's practice of vinifying small lots in barrel and blending comparatively late also permitted the elimination of any lots showing herbaceous characteristics that other houses would likely have blended during vinification. The result is a Grande Année derived from only 11 of the potential 20 communes that can inform the blend, with an emphasis on the Montagne de Reims in the blend to bring more cut. Harvest started on September 8, and the lack of water throughout the season and, particularly at "nouaison," the moment when the infant berries form, resulted in 30% less berry mass than an average year. Those small berries without much juice made pressing more challenging than usual, but they have delivered a wine framed by unusually high levels of dry extract that contributes real phenolic mid-palate weight that will delight readers who love vinous, sapid Champagnes that are built to age."