2005 Marco Porello Arneis ($12.99) Pale yellow with a hint of green on the edge, and aromatics are of grass, herbs and some citrus zest. This all explodes on the palate, medium-bodied (packs a punch) pears with almonds, white peaches and honeysuckle and wonderful freshness, crisp and yet showing a long finish. A charming aperitivo or try sipping with ripe Bartlett pears, also a good companion to shellfish. 2004 Abtei Muri Sudtirol “Weiss” ($21.99) This is a blend of 70% pinot bianco, 30% pinot grigio fermented in stainless steel, then aged in oak with a batonage every two weeks. This has a light fruitiness with green apples, vanilla and a mouthful of minerality with a touch of oak. A very elegant wine for something completely different. 2004 Ruggeri Corsini Barbera d’Alba ($13.99) We have had this wine in for a month now, and I am just getting around to writing it up now, because it was very tight just coming off the ship. Showing dark ripe black cherries and plum now, full-bodied with some minerals and dust on the very long and well integrated finish. Just put a straw in this baby and go. 2004 Sesta di Sopra Rosso di Montalcino ($19.99) This is truly “Baby Brunello.” For those folks who missed out on its big sister (the 2001 Brunello), here is a wine that packs a wallop! Aged in French barriques, plus three months in the bottle. Give this rosso about an hour to open up, and stand back! On the palate you will find strawberries and cherries and a little toasty vanilla with fine tannins and a hint of Montalcino dust. User friendly on the wallet. Salute! —Mike Parres
The René Collard Cuvee Ultime Ultra Brut ($39.99) is the 52nd and last harvest from one of Champagne's true greats. Mr. Collard made his first Champagne in 1943, in the middle of the war. The Ultime is 100% 1995, although not labeled as a vintage. During that time Mr. Collard's methods have not changed; he has never used chemicals in the vineyard, never allowed the wines to undergo malolactic fermentation and never used stainless steel. The juice was fermented in a combination of one-third enamel vats and two-thirds large oval barrels. All of the vines are very, very old and a combination of 10% chardonnay and 90% meunier. Sadly Mr. Collard's health has put future availability into question. If you are a fan of Champagne and have not tasted his wine, please do not miss this opportunity. The Champagne is not for everyone. It is vinous and complex, stalwartly dry (there has been no dosage at all added) and doughy at the same time. I think it is one of the best in our stock, and to fans of Krug and Bollinger I would give extra encouragement to sample this wine. Our stock is dwindling. On another subject, my email list needs some maintenance. Many of you have written me to get notification on rare Champagnes, news from the region and closeout announcements. If you have not heard from me in a while I might not have your current email address. Please send me your current information at email@example.com. Please don’t hesitate to join if you have not already! A toast to you! —Gary Westby
Saturday September 9 is the date. Come and join co-owner James Sichel and K&L for a great dinner featuring the wines of Château d’Angludet. Wines from 1983, 1988, 1999, 2000, 2001 and 2003 will be poured. This dinner will be held at Spago Restaurant in Palo Alto. Reception at 6:30 and dinner at 7:15. Casual elegance is the dress code. $150 per person. Following is the menu: 2 passed appetizers-with Launois Brut Reserve 1st Course: Seared Sonoma duck breast with Chinese spices and summer peach glaze-with 1999 and 2001 Angludet 2nd Course: Duo of Colorado lamb with black olive sauce, shelling beans and gremolata-with 2000 Angludet- 3rd Course: Roasted New Zealand loin of Venison with sun choke puree and wild huckleberries -with 1988 and 1983 Angludet 4th Course: Roblechon and Brie with grilled black mission figs and toasted walnut bread-with 2003 and 2005 Angludet
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