Wine Clubs

The secret history behind K&L Faultline Indiana Bourbon is one of my most prized memories as a buyer at K&L. Nearly two decades ago, when we first began to deploy a larger-scale strategy for K&L's spirits department, my colleague David Driscoll and I were determined to launch a store label. For years, K&L had sold wine under several private brands, but we had never done the same with spirits. We did not want to simply repackage other people's goods as our own. We would seek out the very best products we could find and bottle them under a label that exemplified our commitment to doing things better. We were drawing a line in the sand, making clear that nothing less would ever go into this special new label. If we couldn't get the quality and price we wanted from our suppliers, we'd create our own products that met the highest standards possible. And thus, Faultline was born. It was a seismic shift in how spirits retailers operated at the time. The name was a tip of the hat to the very real fault lines running beneath our California stores, connecting them in both geological and metaphysical terms. After the success of our first batches of Cognac, gin, single malt, and rum, we knew we had to put a bourbon together. It was not so easy to buy barrels in bulk in those days. While there are old stories of fine MGP rye stocks being offered at ridiculously low prices, the bourbons had already become dear. So when my friend John Little sent us a huge set of samples of great 10- and 7-year-old MGP for Smooth Ambler's single barrel program, I asked how many we could have. He said there were no real limits. After tasting through the set and liking several barrels, but loving none of them, I dumped my samples into a glass to see what would happen. A sort of magic spell was cast at that moment. The beauty of blending revealed itself to me right before my eyes, or more accurately, my nose. Together, the two whiskies simply sang, without any effort or real work. It was an epiphany. With a world of possibilities now open, we began tinkering and blending the lot, selecting certain 10- and 7-year-old barrels and carefully bringing them down to 100 proof. The resulting blend would become a staple on our shelves for the next half decade. But with the sale of Smooth Ambler to Pernod Ricard in 2017, our source dried up. That, in conjunction with the unprecedented bourbon explosion, tabled Faultline Bourbon for many years to come. Now, nearly 10 years later, the cycle begins again: amazing bourbon, available at incredible prices, blended to the flavor profile we have always loved. This rich and complex bourbon does what mature high-rye bourbon can do so well. It melds the sweetness of corn and oak sugars perfectly with the deep, satisfying spice of the barrel. The whole thing is tied up neatly with a bow of beautiful rye character, while the slow proofing we employ adds texture and depth throughout. You might argue about the nuances of this batch or that, but nothing can dethrone Faultline Bourbon as the king of K&L's bourbon shelves.

Bidaia translates to “the journey” in Basque – a fitting name for Xabi Urruzola and Garazi del Rey, high-school sweethearts who have traveled the world together and ended back in their home of Getariako, Spain. Together, they grow the local varietals Hondarabbi Zuri and Hondarabbi Beltza on their 8.5-hectare property, where they also make the wine on site. They also own a small restaurant in their 15th century cider-house where locals fill the seats every weekend to enjoy Basque food and wine. The 2024 Getariako Txakolina is a blend of Hondarribi Zuri, Grose Manseng and Petit Corbou, made in a very traditional style to the region. Harvested early, the grapes are fermented in tank and bottled with a touch of lingering carbon dioxide, leading to a low-alcohol (this wine clocks in at just 10.5% alcohol) and distinctly fizzy style of wine that is a joy to drink. Equally zesty and quaffable, this wine is the perfect pairing for the famous pintxos (tapas) of the Basque region. It also is light and refreshing enough to have on its own.

This is Champagne with a quiet kind of allure—the color of rose gold at sunset and a perfume that feels almost nostalgic. Notes of wild strawberry, blood orange, and toasted almond drift from the glass, joined by whispers of chalk and cream. On the palate, it moves gracefully between richness and restraint: bright, delicate bubbles carrying flavors of red fruit, pastry, and a touch of spice. It’s the sort of bottle that invites you to slow down and savor. Elegant but never showy, deeply charming without effort—Launois reminds us that beauty in Champagne doesn’t always need to shout.

After having the Trilogie by itself for the little video that I made, Cinnamon and I enjoyed it with some black truffle tapenade on crackers for our aperitif. For me, the bright, light color of this wine belied the time in oak and many years on the lees of this “secret” vintage Champagne. On the nose, it had the classic pain au levain aromas of yeast contact as well as subtle dried fruit notes. In the mouth, the tight, small bead gave the concentrated wine underneath the perfect lift and balance. Delicate white fruit flavors focused into the clean earth that reminded me of the best terre Chablisienne and the acid refreshed me. I loved the pairing with the truffle tapenade, but I must say that I also got a big kick out of the wine by itself!

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!

The 2020 Brunello di Montalcino bursts from the glass with aromas of mint-infused black cherries, sweet smoke and autumnal spices. It's silky-smooth yet lifted and spry with tart red and blue fruit notes swirling throughout. Fine-grained tannins flex upon the senses as the 2020 finishes with a crunchy minerality, admirable length and solid structure while leaving a staining of primary concentration that promises years of positive development. (EG)

A great masterpiece of elegance and finesse, with a cornucopia of wild herb, dried flower and red berry aromas. Huge concentration and power, but it still moves very gracefully on the full-bodied palate. A stunningly long, pure and refined finish that doesn’t want to let go. (SP)

*Silver Medal Decanter World Wine Awards 2026* Lemon, peach blossom and a hint of toast on the nose. Fresh and crisp wine with peach flavours and a savoury, long finish.

Aromas of blue fruits and metal shavings with some dried lava follow through to a medium body, with excellent depth and layers of structured tannins. Some black pepper and graphite to the fruit. Slightly chewy but polished. Give this two or three years to soften and come together. From organically grown grapes. Best from 2025.

Pale gold color. Nose gives crisp pear, almond biscotti and sourdough crust. A round palate of maraschino cherry cordial, marzipan and lime. Perfection!

Showing red apple, minerality, and more depth than the Trépail in my opinion, this has a little extra complexity while still staying fresh and accessible. The added mineral note gives it a firmer backbone and makes it feel complete on the finish.

Product details coming soon.

Alluring aromas of dark exotic spice, black-skinned berry, violet and juniper waft out of the glass on the gorgeous 2021 Fontalloro. Elegant and structured, the chiseled palate is incredibly focused, delivering ripe Morello cherry, cassis, star anise and cake spice alongside taut, fine-grained tannins. Bright acidity keeps it beautifully balanced and energized. While it’s tempting now, this is still in its infancy and needs time to fully develop so give it a few more years.

The secretive world of Cognac remains one of the most poorly understood spirits categories, especially considering its broad popularity. Perhaps that lack of transparency is hurting the category, but nothing about Cognac is straightforward or simple. When I first visited the region, I was a young and ardent supporter of additive-free spirits, searching far and wide for excellent, unadulterated expressions to bring home to our customers. We found some very special lots here and there, but it was also clear that a great deal of additive-free Cognac needed those additives, or “blending materials,” as they preferred to call them, to feel complete. I was astounded by the doublespeak and subterfuge surrounding the subject, even among the most reputable houses, both large and small. When we raised the question at the wonderful Ragnaud-Sabourin estate, in the heart of Grande Champagne, the curtain was finally pulled back. Madame Ragnaud was remarkably open about the process, explaining that the wonderful Ragnaud products we knew were built in part around the extraordinary boisé the family had cultivated over many decades. Their oldest and most prized eaux-de-vie, once they had fallen below proof, were segregated and cared for with great reverence, then incorporated in increasingly generous proportions throughout the range. After tasting her exquisite example of the right way to use additives in Cognac, along with literally hundreds of undrinkable young additive-free Cognacs, not to mention plenty of fully dosed young Cognacs that were equally bad, our hardline view began to soften. At the same time, our appreciation grew for those rare producers capable of creating a beautifully balanced spirit without relying on the traditional tools of the trade. It was at that moment that the extraordinary brandies of the Dudognon estate rose in my mind above nearly all others. Their ability to produce such impeccable Cognac without additives suddenly seemed even more remarkable. The Dudognons’ admission that their refusal to use additives was not some dogmatic battle cry, but simply the result of never having learned those techniques, only reinforced the point. Their Cognac was not built around ideology. It was built around exceptional farming, distillation, aging, and instinct. The point of this story is to highlight just how difficult it is to create superlative young Cognac without high-quality boisé serving as the backbone of the blending process. Finding the balance between freshness, oak, fruit, spice, and all the other flavors we expect after only five or seven years in a spirit capable of aging for a century is almost unbelievable. So when we first encountered this special product, I was not remotely shocked to learn that it was intended to sell for more than $100. This batch was purpose-built to achieve a nearly impossible goal. Its quality far exceeds even my wildest expectations, and while I am not necessarily surprised that the producer could not sell through it at the original price, that does not mean it was not worth every penny they were asking. So here we are with an outrageously delicious Cognac, created around a commitment to avoid additives while still delivering a genuinely grandiose experience. Is it simply a younger, more affordable version of Dudognon? Let’s find out. The color is a surprisingly robust deep copper, around 1.0. Many, if not all, of the young additive-free Cognacs we have sold over the years have been closer to white wine or pale straw. Here, the aromas begin to emerge the moment the bottle is opened, and once poured, there is no need to wait for the magic to begin. The layered aromatic profile starts with expressive tropical fruit wrapped in baking spice, slathered in coconut cream, and dusted with cocoa powder. It is far less primary than expected, offering secondary and tertiary notes normally reserved for much older expressions from Grande Champagne. This may be the secret of Fins Bois on full display. When handled perfectly, the faster development associated with this supposedly lesser region can mimic the complexity of far older and more expensive Cognacs from Fine Champagne. With air, the oak and fruit integrate and expand, adding taut, exotic wood tones to the dried-fruit character. The palate opens with an absolutely perfect note of dark chocolate, followed by vibrant, juicy fruit that broadens beautifully through the mid-palate. The 90 proof is carried effortlessly, and a bold line of spice ties the exceptionally long finish together. Were we determined to nitpick, the only missing element might be the profound weight and density of truly old Grande Champagne. But I can point to only one producer capable of achieving that character without additives, and Dudognon needs more than 20 years and two or three times the price to get there. At this price, for as long as it lasts, this exceptional brandy surpasses everything else in the category for sheer value. It is affordable enough to throw around in a summer cocktail, yet deep and complex enough to pour contemplatively for several hours in front of the fire. There is simply no reason to buy another Cognac under $50 right now. The headlines may insist that no one is drinking Cognac, but I would argue that no one should be drinking anything but this. It is a tremendous deal by any measure. Load up while you can. I bought everything I could get my hands on, but opportunities like this have a habit of disappearing far faster than anyone expects.

This wine takes us to one of the most dramatic wine regions on Earth: Valtellina. Located in Lombardy, tight against the Swiss border, this is the home of "heroic viticulture." Here, the Nebbiolo grape (locally known as Chiavennasca) clings to steep, terraced cliffs that have been carved out of the mountain by hand over centuries. If you drop a grape bunch here, it might roll a thousand feet down to the valley floor! Plozza is a historic institution in this valley.. They are famous for their Sforzato (dried grape wines), but their Rosso di Valtellina is perhaps the purest expression of their philosophy. In Valtellina, the Nebbiolo grape behaves differently than in the foggy hills of Barolo. The high altitude, the intense ultraviolet light, and the cool alpine breezes create a wine that is thinner-skinned, paler, and more aromatic. It is Nebbiolo stripped of its heaviness, revealing its "mountain soul." This bottle is a tribute to the farmers who maintain those dry-stone walls year after year, offering a taste of the Alps that is as rugged and beautiful as the landscape itself.

Lovely crushed berry and cherry aromas and flavors. Medium-bodied with bright acidity and a crunchy and delicious finish. A blend of mostly merlot and cabernet sauvignon with some syrah and cabernet franc. Drink now. (JS)

The 2018 Donnas opens slowly in the glass with a pretty display of violets and rose, a whiff of exotic spice, wet stone and wild berries. It’s silky and round in texture, with a dense and savory wave of red and black fruits that saturate the senses. Inner florals and anise linger over a twang of sour citrus, as this tapers off lightly structured yet long, leaving a hint of plum and a peppery flourish. Lovers of cool-climate Nebbiolo will love this Valle d’Aosta take on the variety. (EG)

This wine is truly a treat, I love the fact that we still have wines left from the stellar 2022 vintage and they are drinking wonderfully right now. The 2022 Domaine Renaud Pouilly Fuisse 1er Cru "Bouthieres" is no exception with excellent richness and structure that perfectly compliments the ample amount of Orchard fruits and zesty minerality. This wine has excellent complexity and the layers of flavors unfold to reveal an energetic, bright and bold Pouilly Fuisse.

When discussing traditional Piedmontese winemaking, the Bovio family holds a revered place in La Morra. Originally famous as local restaurateurs, the late Gianfranco Bovio revitalized his father's estate in the 1970s, establishing a winery that has become a benchmark for classic, terroir-driven Nebbiolo. Today, the third generation continues this legacy, deeply committed to preserving the historic style of the Langhe. The "Firagnetti" Langhe Nebbiolo—named after a Piedmontese dialect term referring to a vineyard area with short rows—is the perfect introduction to the Bovio philosophy. Sourced from the estate’s younger vines, this wine offers the noble pedigree of Barolo without the prerequisite decade of cellaring. The vines thrive in the calcareous-clay soils of La Morra, known for yielding Nebbiolo with pronounced elegance and perfume rather than brute force. In the glass, it reveals a brilliant, translucent ruby color. The nose is incredibly expressive, offering a classic bouquet of dried cherries, crushed roses, and the subtle hint of leather and spice that defines the grape. On the palate, it is vibrant and approachable. Instead of gripping tannins, it delivers a lively freshness and a graceful, spicy finish, making it a dream pairing for agnolotti del plin or roasted poultry.

Corsica still feels like one of France's last undiscovered destinations. While many travelers flock to Provence or the Riviera, the island remains refreshingly untouched by mass tourism. Towering mountains plunge into the Mediterranean, creating some of the most spectacular scenery in France—and an equally compelling place to enjoy the local wines and cuisine. Corsica's two signature red grapes are Sciaccarellu and Niellucciu, descendants of the Italian varieties Mammolo and Sangiovese, respectively. While both are capable of producing complex, age-worthy reds, they also make wonderfully distinctive rosés with a character that's unmistakably Corsican. Terra Santa has been one of our favorite value rosés since we first introduced it several years ago. A blend of 50% Sciaccarellu, 25% Niellucciu, and 25% Grenache, it is fermented and aged entirely in stainless steel to preserve its freshness and purity. Bright aromas of wild strawberry mingle with hints of Mediterranean herbs and a gentle touch of sea spray. It's the kind of rosé that disappears effortlessly on a sunny afternoon, but it has more than enough character to accompany a steaming pot of fresh mussels and a side of crispy fries.

The legendary Pasquero-Elia family, the visionary minds behind the historic Paitin estate in Barbaresco, have embarked on a thrilling new chapter with their "Bianchi" venture. While Paitin has been a cornerstone of traditional winemaking in Neive since 1796, the Bianchi project serves as a fresh, modern canvas for the family to explore vibrant new expressions of their beloved Piedmontese terroir. This Rosato is a masterclass in the versatility of the noble Nebbiolo grape. While their Barbaresco demands years of patient cellaring, this wine is designed to capture the grape's youthful, immediate energy. Sourced from the Langhe's famous calcareous-clay soils, the fruit is harvested specifically for rosé production to maintain high acidity, undergoing just a brief, delicate maceration to extract a perfect kiss of color without the heavy tannins. As the weather warms up, this is exactly what you want chilling in the fridge. It pours a brilliant, pale salmon hue. The nose trades Nebbiolo's brooding dark notes for a bright, springtime bouquet of wild strawberry, white peach, and crushed rose petals. On the palate, it is crisp, bone-dry, and electric, finishing with a savory, mineral snap. It is the ultimate seasonal aperitivo and a gorgeous pairing for fresh goat cheese or a vibrant spring pea risotto.

The 2019 Mourvèdre from Skinner Vineyards comes in at 13.5 percent alcohol and is raised entirely in used French oak casks during its elevage. The wine is impressively transparent in profile and offers up a lovely aromatic constellation of pomegranate, dark berries, pepper, smoked meats, a fine base of soil, cigar smoke and incipient notes of cola in the upper register. On the palate the wine is bright, full-bodied and peppery, with a good core, fine mineral drive and grip, ripe tannins and fine balance on the long, focused and youthfully complex finish. This is a very fine example of mourvèdre.

Super pale in the glass, almost like water, this bottling explodes on the nose with intense aromas of honeydew, pomelo and green apple, with hints of peppercorn and cut grass arising as well. The palate is grippy and vivid with Granny Smith apple, lime peel and grass flavors. *Best Buy* (MK)

Tokaj is one of the oldest classified wine regions in the world. In another era, its legendary sweet wines — known as Tokaji Aszú — were the drink of aristocracy and royal courts across Europe. These were profoundly age-worthy wines, balancing intense sweetness with piercing acidity, and at their best they remain among the world’s great dessert wines. Of course, the Communist era created disastrous incentives for a region built on craftsmanship and terroir. Many of the great vineyards were absorbed by the state, quality was sacrificed for production, and some vineyard land was even converted into vegetable farms — not exactly a dignified chapter for one of the world’s historic wine regions. After the fall of Communism, however, a remarkable renaissance began. Producers reclaimed historic sites, quality rapidly improved, and collectors — along with plenty of wine nerds — started revisiting Tokaj with fresh curiosity. Interest in the classic sweet wines returned, but there was also a growing realization that the global market for dessert wine had limits. That’s where the story becomes even more interesting. Many producers shifted their focus toward dry wines — and even sparkling wines — made from the region’s signature grape, Furmint. Furmint is a fascinating variety: steely and nervy with electric acidity, yet capable of real texture and glycerol weight. It’s also highly susceptible to botrytis, which made those historic sweet wines possible in the first place, and it blends beautifully with indigenous grapes like Hárslevelű and Orange Muscat. Think about Grüner Veltliner 15 or 20 years ago. Almost no one could pronounce it, few consumers were familiar with it, and yet once people discovered its versatility and personality, it became a staple in serious wine shops around the world. Furmint feels poised for a similar evolution. Disznókő was one of the producers quick out of the gate in the early 1990s to help reestablish Tokaj’s reputation. They made some extraordinary Aszú wines — many of which are drinking beautifully right now — but they’ve also become one of the benchmark producers of dry Furmint. This bottling is a perfect introduction to the grape, or, if you’re already familiar, a strong reminder that something genuinely exciting is happening in Tokaj today. Look for notes of green apple, peach preserves, and lemon curd. The palate is racy and energetic, but there’s enough mid-palate weight to carry the acidity beautifully. Chicken paprikash would be a classic pairing, but this is an incredibly versatile wine. It works wonderfully with richer fish dishes, braised pork shoulder, or even a simple summer salad with citrus and nectarine slices. Just make sure there’s some creamy goat cheese nearby to balance that vibrant acidity.

From the historic Fattoria Lornano in Castellina in Chianti, "Helena" is a bold, modern yet rustic expression that breaks the rules of classic Chianti Classico to deliver something richer and deeper for the winter season. The Nicololai family has owned this estate since 1904, and while they are masters of traditional Sangiovese, this IGT label allows them to flex their winemaking muscles. "Helena" is typically a powerful blend of 80% Sangiovese with 10% Cabernet Sauvignon and 10% Merlot , selected from the estate’s best vineyard plots. In the glass, expect a deep, impenetrable ruby color. The nose is decadent and warm, offering layers of ripe blackberry, dark plum, and black cherry preserves. These fruit notes are wrapped in luxurious aromas of sweet tobacco, vanilla bean, cedar, and a touch of dark chocolate derived from aging in used French oak barriques. On the palate, this is a true "fireplace wine"—full-bodied, velvety, and smooth. The tannins are polished and soft, coating the mouth without being aggressive. While it retains a signature Tuscan dusting of earth, the finish is long, plush, and satisfyingly modern. This is the bottle you open for the main event of your holiday meal: it screams for prime rib or stew.

On the Fuissé side. Lemon and lime in colour. A rich basket of fruit, some on the exotic side, then the Vers Cras terroir asserts itself more on the palate, to freshen the wine up. The finish extends very well providing a crystalline, limestone touch behind the richer, rounder superficial flesh. Drink from 2026-2032. Tasted Jun 2025.

We have just 20 of these very special packs for our club members! Inside this special pack you will find two bottles each of three different great champagnes. These wines are a good deal for the regular price of $317.98, but the club member price of $225 for all six is steal.. Inside you will find two each ofBaron-Fuenté "7" Brut Champagne $59.99, A.D. Coutelas "Origin" Brut Champagne $44.99, Franck Bonville Grand Cru Brut Blanc de Blancs Champagne $53.99. (Gary Westby, K&L Champagne buyer)

The 2022 Rosso di Montalcino is savory and sweet, with a cascade of rose petals, wild herbs and crushed blackberries. It is juicy and pure in style, with masses of ripe red and blue fruits swirling throughout. It tapers off with medium length. A raspberry and spice staining leaves a pleasantly chewy sensation. (EG)

A well-rounded, mellow and smooth white with stone fruit, blanched almonds and some white flowers. Medium-bodied, with a succulent core of baked lemons and a salivating finish.

The 2020 Vouvray Sec, tasted in the cellar last year, and this year chez moi, is a quiet, unshowy wine. Its class is clear, and it doesn't need to shout about it with ambitious posturing or fancy winemaking. It is pure and simple fruit finesse. Sitting delicately on the palate, it is all about elegance and simply being. I would give it a higher mark, but it doesn’t have the length it needs, but then I don't think the Foreaus much care about ratings. (RG)

Domaine Fournier, known for its signature site-specific and soil-driven Sancerres, has afforded us the opportunity to feature its flagship cuvée, Les Belles Vignes, in this month's club. Like all white Sancerre, it is 100% Sauvignon Blanc, but what makes this wine special is that it represents an alliance of the appellation's three great soil types: Terres Blanches (Kimmeridgian marl), Caillottes (Oxfordian limestone), and Silex (flint). Each terroir contributes something unique. Terres Blanches provides weight and structure, Caillottes brings freshness and vibrant fruit, while Silex adds minerality and a subtle savory character. When these three elements come together, the result is often greater than the sum of its parts—a wine that captures the complete expression of Sancerre rather than the personality of a single site. The result is a wonderfully balanced Sauvignon Blanc with bright aromas of grapefruit, lemon zest, white peach, and fresh herbs layered over a chalky, flinty backbone that keeps the wine focused and energetic. There is both precision and depth here, with each soil lending its own distinctive voice to the final blend. This is the style that has made Sancerre one of the world's great white wines. Whether paired with freshly shucked oysters, grilled sea bass, roast chicken, or a classic Loire goat cheese, this wine will shine at the table.

The history of Freemark Abbey began in 1886, when Josephine Marlin Tychson became the first woman to build and operate a winery in California. The historic site where Josephine's winery, Tychson Cellars, once stood is now known as Freemark Abbey. Josephine, a native of San Lorenzo, California and her husband, John Tychson, a Danish immigrant, moved to St. Helena in 1881. For $8,500, they purchased 147 acres north of St. Helena, which later became known as "Tychson Hill". Shortly after her husband's death, Josephine began construction of a fifty square foot redwood winery which would grow to hold a capacity of about 30,000 gallons. In addition, she hired Nils Larsen, an experienced vintner, as her foreman. Josephine successfully produced wine for the next eight years and then sold the winery to Larsen in 1894. In turn, Larsen leased the winery to Antonio Forni, a good friend of Josephine's. Forni later purchased the property in 1898. Forni is responsible for building a new winery on the old site of the Tychson structure. In the years that followed, Freemark Abbey went through a period of several different owners until 1966, when a group of partners purchased the winery. Ted Edwards is one of the longest tenured winemakers in Napa Valley. After forty years as director of winemaking at Freemark Abbey, Ted transitioned to the role of Winemaker Emeritus in 2020.

Forget everything you think you know about Lambrusco! This is the real deal—a seriously delicious, bone-dry, sparkling red that is the absolute life of any party. The Medici Ermete "Concerto" is an icon and a game-changer. It was the first Lambrusco to ever win the prestigious Tre Bicchieri award, and it continues to rake in accolades for a reason. Made from 100% Lambrusco Salamino, this wine explodes from the glass with a gorgeous ruby-red color and a lively violet froth. The nose is all about pure joy: think a bowl of fresh-picked strawberries, tart cherries, and wild raspberries. On the palate, it's crisp, vibrant, and totally refreshing. This is not sweet; it's a perfectly balanced, dry bubbly with a light tannic grip that makes it ridiculously food-friendly. It’s the hero of the December dining table, built to slice through rich holiday foods. Serve this chilled with... well, everything! From the holiday charcuterie board and prosciutto-wrapped dates to a rich lasagne or even the Christmas ham. Must try with Bolognese Pasta!!!

Willamette Valley Pinot Noir for only $19.95? Well, yes and no. Yes, it's $19.95 at K&L, but it's higher everywhere else - if you can find it. The 2022 North Valley Compass is a blend from five biodynamically farmed vineyards in the Willamette Valley and is pure organic Oregon Pinot Noir that punches way above its price point. Aged for ten months if French oak, 25% new, the Compass has notes of black tea, blackberry, dark strawberry, cranberry, pomegranate, rose petals, and baking spices

Sometimes, the most compelling wines come from the most humble philosophies. "Piccolo Goccio" translates to "Little Drop," a name that perfectly encapsulates the artisanal, boutique approach behind this wine. In a world where Sangiovese is often blended, heavily oaked, or polished to meet international tastes, this project is a refreshing return to the grape's unadulterated, rustic roots in central Italy. This wine is a tribute to the rolling, sun-drenched hills of Tuscany, where Sangiovese has thrived for centuries. By sourcing fruit from small, dedicated plots and utilizing a gentle, low-intervention approach in the cellar (often leaning entirely on stainless steel or neutral vessels), the winemaking steps out of the way to let the raw terroir speak. The result is a wine that captures the nervous, joyful energy of Sangiovese. It pours a brilliant, translucent ruby, offering immediate aromatics of crunchy red cherries, wild strawberry, and a savory hint of wild thyme. It is light on its feet, with that signature mouth-watering acidity and a dusty, earthy finish. It’s an honest, "glou-glou" style of Sangiovese that demands a spot on your picnic blanket alongside hard pecorino cheese and finocchiona salami.

This is a blend of vineyards, including two-thirds from vines about 20 years old in the Los Lingues zone, towards the foothills of the Andes in Colchagua, and one-third from the Marchigüe zone, also in Colchagua, but further west. The combination of the herbal and fruity notes with the fierce tannins from Marchigüe's granitic soils gives rise to a wine that’s fruity and fluid, yet has enough body for charcuterie.

An INCREDIBLE value for Oakville Sauvignon Blanc! These days it's getting hard to even find true Napa Valley AVA Sauv Blanc, let alone Sauv Blanc from prestigious places like Oakville! Loren Crossing also incorporates 14% Semillon into the blend to give weight, texture and complexity. The Sauvignon Blanc is fermented in stainless steel, whilst the Semillon is raised in 320L "cigare" barrels made famous by Dagueneau in Pouilly Fume and Sancerre. Seriously good stuff for a very modest price point! (Ryan Woodhouse - K&L Domestic Wine Buyer)

This is rich, mellow and nicely filled with fruit, offering dark cherries, plums, mild spices and hints of cedar and nutmeg on the nose. Medium- to full-bodied with velvety, rather supple tannins and impressive volume and length. A smooth and fruity aftertaste. Drink now or hold.

Sans Liege founder and winemaker Curt Schalchlin, who also produces wine under the Groundwork label, balances a reverence for the traditions of the Rhône Valley with the freedom of making wine in California’s Central Coast.

When we think of Puglia, the heel of the Italian boot, we usually picture massive, sun-baked red wines. But the true insider secret of the region lies in its indigenous whites. Verdeca is a grape that was historically misunderstood, often relegated to bulk wine or used as a base for Vermouth. Today, a new generation of winemakers is proving that this resilient local variety is capable of producing some of Southern Italy’s most thrilling and energetic white wines. The Frisino estate, located in the Taranto province near the Ionian Sea, perfectly represents this modern Puglian renaissance. They farm their estate vineyards with a deep respect for the harsh, sun-drenched landscape, relying on the region’s calcareous clay soils and the constant, cooling maritime breezes to preserve the grape's natural acidity. The resulting Verdeca is a masterclass in regional identity. Rather than a flabby, overripe white, this terroir yields a wine defined by its saline minerality, crisp citrus tension, and delicate notes of Mediterranean scrub. It is a brilliant, thirst-quenching reflection of the Puglian coast that beautifully champions a once-forgotten grape.

The 2020 Rivera "Violante" Nero di Troia is a fresh and luminous expression of one of Puglia's most historic indigenous grapes, grown on the limestone-rich soils of the Castel del Monte area. On the nose, it offers a vibrant and "crunchy" bouquet of wild red berries and raspberries layered with distinct floral notes of sweet violet and a subtle hint of star anise. The palate is medium-bodied and exceptionally agile, balancing its juicy fruit core with a refreshing mineral vein and fine, well-integrated tannins. It finishes clean and persistent with a savory, saline lift and a touch of Mediterranean herbs, making it a highly drinkable red that avoids the heavy extraction often associated with Southern Italy.

There's a focused line of blackberry to the core of the nose of this bottling, as well as warmer caramel and brown-spice elements, with black peppercorn on the edges. There's intense wood spice to the palate, with cracked pepper and herb lifting the core berry fruit. (MK)

From a historic site once home to a regionally critical limestone mine, this bottling begins with earthy aromas of leather and tobacco followed by crunchy cranberry accents. Grippy, leathery tannins take hold of the sip, where dried red fruit flavors are easygoing now but could grow more intriguing with time. Drink now-2039. *Cellar Selection* (MK)

This is one of the most fascinating rescue stories in Italian viticulture. In the 1920s, a man named Antonio Longanesi discovered a single, unknown vine climbing the branches of an old oak tree in the swamplands of Emilia-Romagna. He propagated it, saving the grape from total extinction. Today, that grape is known as Uva Longanesi, and the wine made from it is trademarked as Bursôn—the historical nickname of the Longanesi family. Tenuta Randi is one of the key pillars of the Consorzio Il Bagnacavallo, a small, fiercely dedicated group of Romagnolo producers protecting this ultra-rare variety. Grown in the alluvial plains of Ravenna, where the Adriatic Sea influences the climate, the Longanesi grape is notoriously thick-skinned and rustic, demanding immense patience both in the vineyard and the cellar. To tame its massive structure, the "Selezione" tier often borrows techniques from Amarone, utilizing a partial drying of the grapes (appassimento) and extended aging in oak. It is dark, brooding, and powerfully structured.

The 2024 Cabernet Sauvignon Año Cero has a sun-kissed aromatic profile. It opens with notes of currant, subtle oak, ash and a hint of wild herbs. Indulgent, with fine tannins and an enveloping flow, it finishes attractively with fruit on the back palate. This tastes like it is from a higher price tier. (JH)

Étienne Becheras's domaine is based in the village of Arras, on the western bank of the Rhône in the St-Joseph appellation. The 12-hectare polycultural estate is farmed organically, with four hectares of vineyards planted on steep, terraced hillsides of limestone and gravel, supported by hand-constructed stone walls. Nearly all vineyard work is done by hand. Of the four hectares under vine, 3.6 hectares are planted to Syrah across plots in the neighboring villages of Arras and Vion, with the remainder planted to Marsanne and Roussanne. Becheras also farms an additional hectare of Syrah in Mercurol to the south, from which a small amount of Crozes-Hermitage is produced.

The 2023 Crozes-Hermitage Cuvée Christophe, matured in barriques (65% new oak), is sourced from very old vines in Mercurol on predominantly kaolin soils (around 80%) in the Larnèche sector. It reveals aromas of flowers, dark berries, black cherry and spices. Medium- to full-bodied, juicy, fleshy and round, it’s elegantly structured, with a nicely delineated tannic frame. A subtle touch of oak appears on the finish yet remains well integrated, giving way to a long, ethereal and refined persistence. (YC) 93+

The 2021 Zinfandel Estate Grown, with 5% Petite Sirah and 2% Malbec in the blend, is medium to deep garnet-purple in color. It rolls out with fragrant notes of baked black cherries, fruitcake, and raspberry preserves plus hints of Chinese five spice, rose oil, and black tea. The full-bodied palate delivers great tension and intensity, with lightly chewy tannins and a long perfumed finish.