Stay Connected
What We're Drinking



The Freewheel line with a couple of English friends.

It takes a lot of beer to keep the wine business running smoothly. Here in Redwood City, we are very fortunate to have a great English style ale producer right in our backyard: Freewheel Brewing Company. The staff of K&L are fictures at our local pub, and it is a rare moment when one of us isn't there having a pint and a bite of their excellent food. We are also lucky enough to be the first place to offer their bottled beer for sale. If you have never had it, the Freewheel Brewing "FSB" Freewheel Special Bitter, California (500ml) is the benchmark in fresh, balanced, smashable ale. We will do our best to keep some in stock for you, the customer too!

Recent Videos

Tasting with Oliver Krug

Upcoming Events

We host regular weekly and Saturday wine tastings in each K&L location.

For the complete calendar, including lineups and additional details related to our events, visit our K&L Local Events on or follow us on Facebook.  


Visit our events page on Facebook or the K&L Spirits Journal for more information.

>>Upcoming Special Events, Dinners, and Tastings

See all K&L Local Events

« Champagne Friday- Taste Thienot with us! | Main | Jamesse Champagne Glasses Are Here! »

2001 Malescasse: An Affordable Classic

Steak Frites and 13 year old Bordeaux on Friday night- the good life!

Classic wine and food pairings deliver. Once a week, Cinnamon and I enjoy a steak and a good bottle of Bordeaux and I feel that this combination is the benchmark to measure all other pairings by. Last night Cinnamon prepared one thick ribeye in her grandmother’s cast iron pan, some frites and green beans, and we paired it with the 2001 Malescasse, Haut-Médoc ($21.99). I was in heaven.

Counting back past blog posts, I am starting to sound like a broken record. This is the sixth piece I have written on good value Bordeaux and steak, and it is not because I am out of ideas, but because the pairing really is that good, and mature Bordeaux at good prices are a constant here at K&L. If you haven’t had the two together for a while, I hope this will encourage you to do it soon!

Chateau Malescasse is located in Lamarque, on the banks of the Gironde between Margaux and St. Julien. The vineyards are planted on the highest gravel “croupe” in the commune, and like all the best sites in Bordeaux, have a good view of the river. This allows for great drainage, and very consistent high quality at the property. The Chateau was built on this large 275 acre property back in 1824. It is planted to 45% Cabernet Sauvignon, 45% Merlot, 4% Petite Verdot and 6% Cabernet Franc. The vines average 34 years old. The current cellar master, Mr. Bertrand Chemin, recently made headlines by declassifying the entire 2013 vintage, which he deemed too poor to be called Malescasse.

We should do this every Friday!

I first tasted this wine out of barrel on March 8th 2002, at the UGC Haut Medoc tasting at Chateau Citran. The only wine that I gave higher marks to on that occasion was the Cantemerle, which I would love to drink again, but would not expect to buy for $21.99. My notes read “Medium bodied, old school dark fruit style that shows seamless balance” and that is still true today. The nose is now as generous as a top Margaux, with wonderful earthy, brambly black fruit. In the mouth the texture is perfect, velvety without being heavy, mouth filling without being cloying. The fruit is vivacious and youthful, but the tannin has had time to resolve, leaving enough acidity behind to wash away the fat of a steak perfectly.

I promised myself yesterday morning that I wouldn’t be a Bordeaux hog at dinner, but failed to live up to my aspirations. I love to drink my claret with each and every bite of ribeye, and I let Cinnamon carry the conversation as I carried the bottle… Time to buy a case of this one! –Gary Westby

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.