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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

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Misunderstood Meunier

Updated on Friday, February 28, 2014 at 4:36PM by Registered CommenterGary Westby

Olivier Collard ferments his Meunier in large foudre.

Meunier is the most important grape variety in Champagne. It covers more than 1/3 of the vineyard land in Champagne while Pinot Noir covers slightly less than 1/3 and Chardonnay closer to ¼. Of those three grape varieties, it is the only one that is indigenous to the region. In the past it was often reffered to as Pinot Meunier, and was thought to be a relative of Pinot Noir, but it turns out that there is no relation. It is a native son.

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“Méthode Champenoise” or “English Method”?

Many people believe that a monk called Dom Perignon invented the method of producing sparkling wines in Champagne. However historical evidence shows the technique was actually invented in England. Some 30+ years before sparkling wine even appears in French history, English scholar Christopher Merret presented a paper on the topic to the Royal Society in 1662. That was 8 years before Dom Perignon travelled to Champagne, 20 years before the French made their first Sparkling wine and 60+ years before the first Champagne House was created.

In fact English playwrights of the era were including references about the popularity of these wines in London decades before the word for sparkling wines (Mousseux) was even used in the French language.  The English also possessed the skills to create superior strength glass than the French thanks to their coal-fired kilns. This allowed them to contain the high pressures created during bottle fermentation. Another factor essential to the deliberate bottling of sparkling wines is that the English re-discovered the cork earlier than the French after the Romans use of cork was lost in the Dark Ages. 

Wiston wines resting on thier lees

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Joe's 2014 Spain Travelogue (part 3) - Rias Baixas

Pruning albarino vines on one of Do Ferreiro's vineyards

Albarino has, relatively quickly, not only become one of Spain's most famous whites inside the country, but also one of its more successful exports. Not bad considering that the Rias Baixas D.O. is only approximately 25 years old. Albarino vineyards are generally cultivated en parral, or trained on granite posts where the vines then climb over head at around 7 feet high. It's cool to see, and not a very common method of vine training. Argentina is known to have vines trained this way, particularly Torrontes. A tactic to encourage good ventilation in this occasionally damp growing region, the one possible downside is that Albarino is a vigorous grower, and one must prune accordingly and/or carry out green harvests during the growing season to limit yields somewhat. Soils are typically sandy, with granite bedrock below, and lots of grasses, weeds and plant growth between the rows. One common misconception about the region is its Atlantic influence and resulting climate. Yes, this means that there is plenty of rain, and a cooling influence from the ocean during evenings. However, summers here are hot - as they are in nearly all parts of Spain (except perhaps for apple growing country in Asturias and Pais Vasco, and Txakoli country in Pais Vasco). Temperatures around 40 deg. (about 100 degrees fahrenheit) are common during the season.  Rain is not typically frequent from June through August, maybe it rains a few times a month.

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