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One of the most serious English Sparkling producers. This historic estate has been in the Goring family since 1743. The tiny 16-acre vineyard is close-planted on a steep south-facing chalk escarpment described as 'similar to the Côte des Blancs' in Champagne. The fruit is picked very selectively with quality being the absolute focus. The grapes are pressed gently using a traditional Coquard press. After three years on the lees this wine, composed of 45% Pinot Noir, 33% Chardonnay & 22% Pinot Meunier, is hand disgorged and balanced with a minimal dosage of just 4g/L. It has a fine counterbalance between toasty richness and power from the wines élevage in Burgundian French Oak barrels, with racy acidity, tension and a focused chalky minerality.

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Free Spirits Tastings at K&L! Now that we have our license for spirits tastings in Redwood City and San Francisco, we’re excited to host regular free spirits tastings in those locations.  Check the Spirits Journal for an updated tasting schedule.

All tastings will feature different products from the Spirits Department and take place on Wednesdays in Redwood City and San Francisco. Visit our events page on Facebook or the K&L Spirits Journal for more information.

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Thursday
Feb162006

All Bouzy Rosé from De Meric, for Spring

One of my favorite names in the wine world is Bouzy, a grand cru village on the south-facing side of the mountain of Reims, in the very heart of the pinot noir country of Champagne. This village is famous for making the red wine that colors the best rosés in all of Champagne. Usually, producers only use a small amount (7%-12%) of this rare and expensive ingredient in their very best luxury rosé cuvees. The De Meric Grande Sous Bois Bouzy Rosé Brut ($34.99) is an exception to this, and is made from 100% Bouzy pinot noir. There are two distinct methods for creating a rosé Champagne, the first involves blending fully red wine with white until the desired flavor and color is reached. De Meric produced this rosé by using the distinctly more risky method of maceration, where all of the skins are allowed to be in contact with all of the juice, creating the rosé all at once. When using the blending method, one selects a small amount of very healthy grapes (a little botrytis is common in Champagne, but one does not taste it, because the grapes are pressed so quickly and the skins are discarded) to make the red wine. One needs healthy, perfect grapes when making a maceration wine. De Meric did just that, making only 1400 bottles of this fantastic Champagne. It is all from the 2003 harvest (though not labeled as vintage), and was 100% fermented in small old oak barrels. The 2003 harvest was the earliest and warmest since 1852, and provided perfect conditions for this kind of Champagne. The color, atypical for a maceration rosé, is very delicately pink, what the French call oeil de perdrix (eye of the partridge). It has a very extroverted maraschino cherry aroma, but comes across much more elegant and restrained on the palate then one would assume. This is probably the most fun of any bottle we have ever imported directly. Sadly, when it is gone, it is gone. Our allocation, while generous given the very limited production, is still very small at 21 cases. I hope that you will try it and enjoy it as much as I have, but please don’t fall in love; it is unlikely we will ever see it again. —Gary Westby

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