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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.

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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

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Santa Cruz Patio Sippin'

I remember last summer when we first got a rosé in from Mount Eden (one of the most revered California producers of cabernet, pinot noir, and chardonnay): it was the darkest and fleshiest rosé I had ever seen, made entirely from cab franc, and it was so powerful you could almost pair it with a steak. I think our Redwood City staff drank about 60% of the available inventory. The wine was so different, so unique, that we couldn't get enough of it. When this year's rosé showed up last week—a lighter, grenache-based wine—we all gathered with glee in the tasting bar. It was a totally different animal: round and robust, with juicier red berry fruit and accents of spice on the finish. I asked our domestic buyer Bryan Brick about the change, and he thought Jeffrey Patterson—the winemaker for Mt. Eden—was probably toying with a few different varietals, looking to create a full-time expression from the same grape. Last year was cabernet franc; this year grenache.

I cracked a bottle yesterday afternoon, friend up some Padrón peppers, and sat out on the patio with my wife to enjoy the warm summer breeze. The Mount Eden rosé holds up beautifully to savory and spicy cuisine. When I learned that the cab franc rosé was a one-off, I have to admit I was a bit bummed out. But now after having dusted a bottle of the new grenache version, it's all I can think about drinking. It's another seasonal offering from one of our nearest local wineries, and it's absolutely delicious.

2014 Mount Eden Santa Cruz Mountains Grenache Rosé $17.99 - A richer mouthfeel along with accents of red berry, peppery spice make up the palate; with clean, vibrant acidity to balance out the weight. The finish is fresh while simultaneously supple. It's a more decadent rosé experience, yet one based purely on texture rather than sweetness or fruitiness. Another intriguing and wholly-satisfying rosé experience from Mount Eden.

-David Driscoll


Mixology Monday: Cardamaro

Seeing that it’s July and it’s getting really hot (How hot? Yesterday, I thought I was standing in front of a car's exhaust pipe, turned out it was just a summer breeze), I thought a light, refreshing cocktail would be in order.


I love the crisp bitterness of amaro on a hot day, but the question then becomes which amaro, in the heat I turn to Cardamaro.  While most amari are made using a base of grape spirit, Cardamaro is derived from wine, making it lighter and lower in alcohol; perfect for summer drinking.


Cardamaro Amaro $18.99 was developed over 100 years ago by the Bosca family in the northern-Italian region of Piedmont. Perhaps the most important botanical found in Cardamaro is cardoon, an herb in the artichoke family that grows wild in Piedmont. The Bosca family recipe infuses estate-made Moscato with cardoon and plenty of blessed thistle and numerous other botanicals to make this digestif.

My favorite thing to do with Cardamaro is keep it simple. I’m not a mixologist. I hate to measure, which often leads to disastrous cocktails, but this one is easy. Mix quantities to your taste of Cardamaro, lemon juice, and club soda, garnish with lemon peel and a sprig of thyme, or any fresh herb available in your house, and BOOM! You now have an extremely delicious drink that might go back a little too easy on a hot summer day.

-Olivia Ragni


The Organic Estate Champagne

I get home at around 7:45 PM; my wife has the pizza ordered and the ice bucket filled. I unload the case of wine I've carried up the courtyard path and drop my laptop case onto the desk. I stretch, and extend my hands upward toward the ceiling, relaxing my back in the process. The weekend is finally here and it's time to celebrate with a bottle of bubbly. She's already drinking Prosecco, so I sip on a little Valdobbiadene while I wait for the Champagne to chill in the frozen water bath. After about twenty minutes, the bottle is cold and frosty. I pop the top, grab my trusty glass, and pour that golden liquid into my coupe. I sip, savor, smile, and rest the stem on the arm rest of my couch. The bubbles are fine as the finesse their way around the rim of the bowl; the light from the TV illuminating their path. It's a perfect moment.

I'm noticing something a bit different than the usual Champagne flavor on my palate. There's a brightness to everything, like looking around the office after the optometrist fixes your vision prescription—there are no blurry edges to this Champagne, it's all in tremendous focus. Besides the fruit and the richness from the lees maturation, there's a bit of freshly-cut straw, a savory note that melds into a buttery accent more reminiscent of a French bakery than a malolactic California Chardonnay. I ask myself: why is the "Galipettes" from Baron-Fuente so much more vibrant than the rest of its kin? But then I check my notes and I remember: this wine is made entirely from estate fruit; a small parcel of Baron-Fuente's own land that is 100% organically-farmed, with 70% of the cepage based on Pinot Meunier—always a more savory and expressive grape. Organic fruit isn't always better (as we all know after buying a $5 mushy apple from Whole Foods), but it's almost always more dynamic and that's the case here. I check my receipt; are we really selling this wine for $34.99? That's $10 cheaper than a bottle of Veuve Cliquot and it's 10x as good. I smile again. "Thank God for our direct import program and the relationships we've formed with wine producers all over the world." I'm drinking incredible, organic, estate-grown Champagne for less than the standard entry-level, big-brand label. 

Now where's that pizza?

Baron Fuente "Galipettes" Brut Champagne $34.99 - This is Champagne Baron Fuente's little estate fillet, their biodynamic Galipettes. Farmed entirely organically, this is both Ecocert and Demeter certified. Like the rest of the Baron Fuente Champagnes, this wine gets plenty of time on the lees: four years. It is composed of 20% Chardonnay, 10% Pinot Noir and 70% Meunier, entirely from their estate. The nose reminds me of pain-au-chocolate, lots of buttery croissant and just a hint of cocoa. It is rich and fairly full-bodied; with a great high quality, savory cherry flavor from the top-notch Meunier in the blend.

-David Driscoll