Stay Connected
What We're Drinking


Château de Brézé has a long and storied history, first being mentioned in texts in 1068, lauded by King René of Anjou in the 15th century and served at all the royal courts. In 1957, when the AOC of Saumur Champigny was established, the owner of Château de Brézé refused to be part of the appellation, saying that his estate's vineyards were the best and deserved an appellation all their own. And he was probably right. Unfortunately, the wines from those exceptional vineyards were terrible. Lucky for us, the winery sold in 2009 to Le Comte de Colbert, who recruited Arnaud Lambert from nearby Domaine de Saint Just to make the wine. He changed the vineyards over to organic farming and began producing truly stellar wines worthy of their source. The 2012 Château de Brézé Clos David is all estate-grown Chenin Blanc raised in stainless steel to preserve freshness. It has the slightly-oxidized note of a great White Burgundy and a lovely richness that allows it to pair with a variety of foods.

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

« Wine Wednesday: Fonty's Pool "Single Vineyard" Pinot Noir | Main | Wine 101: In-Home Wine Cellars & Storage »

Winemaker Interview: Duncan Arnot-Meyers of Arnot-Roberts

“It’s good to have a partner you’ve known since second grade,” Duncan Arnot-Meyers told me at the end of the 2007 harvest. He was referring to his collaborator and childhood friend Nathan Roberts, a second generation cooper, who was off building the French oak barrels they’d use for the new vintage of Arnot-Roberts. As kids the duo rode bikes around the rugged eastern hills of Napa Valley, taking in the landscape and the culture of wine that surrounded them. They made their first wine in 2001, an old vine Dry Creek Valley Zinfandel, in the backyard. In 2003 they started getting a bit more serious; they bought some Syrah from the famed Hudson Vineyard in Carneros and Duncan took a job with the renown John Kongsgaard.

“I learned a lot from John,” Duncan told me. “I learned how to tame Syrah, how to detect nuance in the wine. With him it was more about the abstract, big picture—looking at wine like music with its ups and downs.” Those lessons, and those Duncan took away from working as the assistant winemaker at Pax Wine Cellars, carry over into the wines he and Nathan make today. But the wines are not like Kongsgaard’s, nor are they like the wines he helped make at Pax. The Arnot-Roberts wines are unto themselves, mostly single-vineyard expressions of some of the coolest climates in Sonoma and Napa counties. They are wines with energy and cut that carry the stamp of the vineyards they came from. And they aren’t masked by high alcohol or overpowering oak. “Nothing is worse than a monolithic varietal wine—we prefer to let the dirt speak for itself, says Duncan.


Arnot-Roberts is currently making about 1,200 cases of wine a year out of a funky pre-Prohibition winery building in Forestville. In addition to their line-up exceptional Syrahs, Cabernet Sauvignons and Chardonnays, they’ve been experimenting with less familiar varietals like Ribolla Gialla and Trousseau. We currently carry two of their wines:

2009 Arnot-Roberts “Green Island Vineyard” Napa Valley Chardonnay ($29.99) Duncan and Nathan deliberately pick the fruit for their Chardonnay early, to preserve its natural acidity. And it does. This is a very “Old World” style of Chardonnay, with vibrant citrus and apple fruits and plenty of minerality.

2007 Arnot-Roberts “Hudson Vineyard-North Block” Carneros Syrah ($59.99) Still quite youthful, this is serious Syrah with plenty of teeth-staining, bright briar and cherry fruit, savory grilled meat, cardamom spice and minerals balanced by acidity and dusty, fine tannins.

Leah Greenstein

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.