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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


How to Buy Single Malt Casks: A Practical Guide

There are two places to find whisky in Scotland for exclusive K&L bottlings: straight from the distillery or from the warehouse of an independent bottler. With so much demand on the stock of distilleries from the recent surge in popularity for single malt, their supplies are buttened up tighter than Dolly Parton's corset. They don't have enough Scotch for themselves let alone for the likes of us. There are a few exceptions in the folks we have built good relationships with (people who have grown to like a roaming band of loud Americans knocking on their door asking for hooch), but for the most part it is all about finding whisky from the independent bottlers who have been buying casks from all over Scotland for the past few decades. 

Think about going to a place with barrels of Caymus, Silver Oak and Opus One all sitting next to each other, wondering if you'd like to buy them. Sound interesting?  A wonderland of Whiskey? I'd say so. I feel like Agustus Gloop with my big melon plunged into the river of chocolate each time I walk in and see the samples spread before me. These treasure troves are where we look to find not only the big name guys but also the lost relics and overlooked gems that would never look good on a list all the way from California, but may taste transcendent in the glass in Glasgow. 

From well appointed offices to dank, cold warehouses tucked deeply into the Scottish country side; we leave no stone unturned in our quest for new casks to bring back home. One bottler's barrels were tucked away on a farm where they had just spread manure and had decidedly more sheep than both people and casks. With 205 miles of driving (the whole dang country is only 274 miles) behind us, today was successful.  There are some very exciting things on the horizon for K&L. From Tuesday night whisky to help numb the pain of the Real Housewives, to fancy Friday night sippin' whisky. More to come.

-Kyle Kurani


Higher Dosage in Champagne Cocktails #2: Moet Ice Imperial "Final Word"

Moet Ice was created to drink on the rocks.

On Friday I posted a piece on using the Moet & Chandon "Nectar Imperial" Rosé Champagne ($59.99) in French 75’s. I was very happy with the results of using a higher dosage Champagne and dropping the amount of simple syrup in the recipe, and promised myself that I would continue experimenting. Last night I decided to try a completely new cocktail, based on the green colored and festive Final Word. This time I used the Moet & Chandon "Ice Imperial" Champagne ($56.99), which Moet developed to be served on Ice.


A traditional Final Word cocktail is composed of even parts Gin- we use the Anchor Junipero Gin ($29.99), Chartreuse Green 750ml ($49.99), Luxardo Maraschino Liqueur 750ml ($29.99) and lime. We love this cocktail at home, but it is very, very powerful. Using one ounce of each of the ingredients makes for a stiff drink, and I thought it would be interesting to see what it was like subbing in a few ounces of Champagne in place of the gin.

Shaking the liquor and lime juice in a cocktail shaker with lime yields the best results

My idea of using Champagne in the place of gin in a cocktail is not an original one. The Negroni Spagliato is a classic drink in which Champagne takes the place of gin and keeps the personality of the cocktail intact. How nice would be to have one of my favorite drinks (and a green one at that!) adapted for Champagne on St. Patrick’s Day!

I am happy to say that this worked out well, and even though Cinnamon was skeptical at first (she even went so far as to say “just make one”) I won her over in the end. The recipe could not be simpler:


1 ounce Chartreuse Green 750m

1 ounce Luxardo Maraschino Liqueur

1 ounce fresh squeezed lime juice

2 ounces Moet & Chandon "Ice Imperial" Champagne (or other sec/ demi-sec Champagne)


Prepare a cocktail shaker with plenty of fresh ice, and a large rocks glass with plenty more. Shake the Chartreuse, Luxardo and Lime in the shaker until well chilled. Pour the mixture through a cocktail strainer over the ice in the rocks glass. Top with the Champagne, stir gently and enjoy.


As Champagne is less concentrated than gin, it takes a little bit more of it to bring the drink into balance. Since both the lime and the Champagne are acidic, this drink is very bright and refreshing… Perhaps dangerously so! Be careful with these- I thought I was making a more “moderate” drink, but it is easy to get carried away with these!


A toast to you!


Gary Westby


Islay: The Wave, Fine Dining, & Alluring Beauty

As we approach Islay on the ferry, I am sitting with the wind still stinging my cheeks and my hair in much worse shape than Kate Winslet's (David's Leo impression was stunning). I can see why people talk with such reverence about the island. It rises like a monolith out of the fog, barren and wind scoured. It hardly seems suitable for people to live on, let alone produce some of the finest malts in the world.  Islay is so much more than Scotch though, it is a ruggedly beautiful backwoods, as well as surprisingly cultured and friendly.

People are friendly, they're not jerky or buried in their iPhones (here comes the corny small town example, "it takes you back to a better time," yadda yadda…but it's true!). Here is a shining example of why I love Islay: they take the time to wave to people when they drive by. Small, I know – not a life altering experience, true – but  it is the "The Islay Wave," darn it! This quaint, heart warming practice consists of raising one to three fingers of your hand that is on the top of the steering wheel as a brief greeting to the driver barreling past you in the other direction. From the head distiller at Ardbeg to the kid with pink hair, everyone waves, and it warms my cold introverted Silicon Valley heart. Such a small gesture but it lends a sense of community and closeness that you rarely find these days. It is an island of many surprises.

Perhaps one of the most remarkable things that we discovered on our trip was the plethora of absolutely stunning places to eat. Form David's Ploughman's lunch that came with about two pounds worth of cheese (doggie bag asked for, but they had no idea what that was and gave us tupperware), coupled with some of the freshest oysters I have tasted, to fine dining (yes, in real life) at the Harbour Inn.  I had an amazing wood pigeon terrine followed by roasted chicken with chorizo cassoulet (please and thank you!). I waddled away form the table a very sated Scotch salesman.  Simply not an experience I thought possible in the middle of the North Irish Sea.

It takes serious commitment to scratch out a living on such a barren place, but the rewards are apparent with a little time spent on the beautiful island of Islay. Come for the whisky to be sure, but plan some time to experience a place that stands alone it a beautifully rustic and sophisticate way. I will always think of this sparkling windswept place whenever I have a dram of Scotch in front of me, for it is a place that sinks into your bones.

-Kyle Kurani