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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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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.  


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.

>>Upcoming Special Events, Dinners, and Tastings

See all K&L Local Events


A Match Made in Heaven!

This post was written by Mellyn Craig, who works in our Redwood City office on our phone crew. She is one of our best ambassadors for Champagne! -Gary Westby

Sashimi and Bruno Michel- YUM!

Before I started working at K&L, I already loved sushi as well as Champagne, but it was Gary Westby’s influence that got me hooked on pairing the two.  Many Champagnes go nicely with sushi, but some elevate the experience to another level. 

Last week we were blessed with some exceptionally beautiful weather here in California, and take-out sushi with a bottle of Champagne sounded like a perfect way to end my work week.  Following Gary’s suggestion, I took home a bottle of the Bruno Michel “Rebelle” Extra Brut Champagne ($39.99).  I would not normally choose an Extra Brut Champagne for sushi since they often lack richness, but Gary was right once again!

It was a warm evening and therefore I was in the mood for something light.  I ended up ordering sashimi with both Hamachi (Yellowtail) and Hirame (Halibut), and edamame seasoned with garlic and sesame.  The Hamachi sang with this Champagne!  The rich characteristics in both the Rebelle and the fish seem to melt in your mouth, and the acidity of the Champagne worked well with the wasabi and soy sauce.  The Hirame was a bit too delicate for this Champagne, but it wasn’t off putting.  The edamame embraced the toasty qualities of the Champagne.  Munching on the edamame and sipping the Champagne was so delicious that it was hard to stop.

The Bruno Michel “Rebelle” Extra Brut Champagne is now my first pick when pairing Champagne with sushi.  It complements the seafood and many of the other Asian flavors beautifully.  I think it will be amazing with avocado, spicy tuna, salmon, etc, and I look forward to trying this with many more sushi dinners!- Mellyn Craig   


Wrapping Up Scotland

Do you remember how you felt when you were eleven and you had to leave Disneyland? That's today. This week has been so productive for the K&L team, and we wrapped things up with a great visit to one of the few distileries that we can actually buy whisky from (heck yeah) and the surprise of the trip. The day started by visiting George Grant at Glenfarclas, then running into the sweetest lady of the trip at the Diageo-owned distillery Benrinnes for a peek behind the iron curtain that none of us had every experienced. 

Glenfarclas has been family owned since the beginning, which happens to be the venerable year of 1845.  This means three big things to us: they've figured out how to make whisky, they have A LOT OF IT (we'll talk about just how much in a second) and because they aren't answering to corporate headquarters so they can actually sell it to us. We love working with them, last year's 1970 and 1979 K&L casks were two of my absolute favorites. Wanting to repeat the magic of those casks we walked in and ask George or something "old". "How about 1954 boys? Only 1500 pounds a bottle" Well not that old."Oh you lads meant American, old not Scottish old " It seems that us rebels in the Colonies have something of a different idea of old.  The picture of the old bottle was a the pre-Prohibition distillery release for America!

After a cup of tea and some catching up, we headed out into the 5° C rain to search the warehouses for of casks young and not-so-old malt for the shop. Glenfarclas makes one style of whisky: big, rich, chewy, sherry aged and delicious. Find what you're good at and stick with it. For you Macallan and Glendronach drinkers out there, we found some pretty amazing casks to bring home. Nothing official yet, but we are pretty darn excited.

Now on to a pleasant surprise and a life lesson all wrapped up into one distillery visit that we never saw coming in a million years. Smile and be polite. Simple, duh, but all too uncommon these days. On our way out of town, just ahead of the posse, we decided to stop by the Diageo-owned distillery Benrinnes. Now, Diageo's doors are notoriously closed to visitors, especially without an appointment (think dropping in on the Death Star and asking to poke around). 

No ma'am. 

Since we were in the neighborhood we said what the heck. It couldn't hurt to ask, and at the very least, we would invoke the "right to roam" and get a picture of the front. As we pulled up, David OG hopped out and went into the office to offer salutations and a smile. Out he came grinning from ear to ear saying that a very polite woman named Polly said to wait five minutes so she could scare somebody up to show us around. Turns out there was no one around, so she cut her lunch short to give us the 5 cent tour.

The tour of the Benrinnes was not the most informative, didn't end with us drinking old Scotch right out of the barrel, in fact it was the shortest one of the whole trip. Yet, it was hands down the best tour I've been on. Polly is a red headed Scottish woman who is rather pregnant, lamenting the fact that she can't drink Scotch for a whole nine months, and was the friendliest person we'd run across. "You guys were just so polite and excited to be here. We just had a bunch of tourist come up and demand to be shown around, I just sent them packing." Her best line was when she couldn't remember the name for the mash tun, "This has been happening a lot lately, I've got baby brain!"  A lesson in just being a nice person to other people. We couldn't have scripted it better. 

That is all she wrote for Scotland, almost. Now we have to go back through the 30 or so samples we have left to taste in the hotel room, and make the final decisions on what to bring back. That is by far enough of my rambling. Off to France on a 6:45am flight. Off to a cave in Burgundy to taste more Scotch (crazy story, can't wait to tell you about it) and then off on the hunt to find brandy. More soon. 

-Kyle Kurani


Pretty Much Whisky Heaven

Please listen to this lovely song to help set the mood for this blog post. Think wide eyed child full of wonder and pure, innocent, unsullied happiness. Then add hundreds of yards of warehouses containing hundreds of casks of Scotch, and an American in Scotland seeing this for the first time….Happy reading! 

There are independent bottlers, and then there is Signatory. They are the grandaddy of them all, with an immense warehouse that seems to stretch on endlessly. Full of anything you can dream up. It would be like taking the Hershey's Chocolate factory tour and then heading over with a golden ticket to see Willy Wonka and his Factory. 

A chocolate factory that consists of hundreds of tightly-packed barrels that span the length of many warehouses. It was our job to climb into the nooks and crannies, down the rows, over the top of barrels, behind casks, to hunt out the literally hidden beauties just waiting to be tasted. 

With so many amazing casks on my left and right, I had to put my inner Veruca Salt in check – "DADDY (David) I want to try that NOW!"

We methodically made our way through a symphony of casks. Some names rarely seen in the states, like 1995 Imperial and 1998 Mortllach; to barrels of 1980 Glenlivet and 1997 Macallan which certainly raise some eyebrows. So many amazing things. Too many, actually – the Signatory Warehouse is the everlasting Gobstopper of bottlers. 

All in all, we spent a thorough six hours combing through the rows and rows of barrels. Climbing ladders, and barrels, pulling bungs, tasting, spitting on the floor, making sure to leave no stone left unturned. There is no such thing as too much chocolate, and there is no such thing as too much whisky when it is this darn good.  The list of casks that we ended up with feels like the keys to the factory. We can't wait to share them with you!

-Kyle Kurani