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The Freewheel line with a couple of English friends.

It takes a lot of beer to keep the wine business running smoothly. Here in Redwood City, we are very fortunate to have a great English style ale producer right in our backyard: Freewheel Brewing Company. The staff of K&L are fictures at our local pub, and it is a rare moment when one of us isn't there having a pint and a bite of their excellent food. We are also lucky enough to be the first place to offer their bottled beer for sale. If you have never had it, the Freewheel Brewing "FSB" Freewheel Special Bitter, California (500ml) is the benchmark in fresh, balanced, smashable ale. We will do our best to keep some in stock for you, the customer too!

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Entries in 1996 (2)


Burgundy: A 1996 Retrospective

At Mount Eden Vineyards, August 25, 2013.  A group of Burgundy enthusiasts brought wine from our cellars to have a look at 1996, both white and red.  Members also brought older wines for comparison, and some younger wines for fun.

What a beautiful vista of the Silicon Valley.  Thanks to Jeffrey and Ellie Patterson for hosting and cooking!

All wines were tasted blind, in flights, except for the Champagne. Notes were written before the revelation of which wine was which, of course. My incorrect guesses are included, as that is how my actual notes read.

Champagne – 2002 Joseph Perrier

 Rich and concentrated on the palate, with a fine bead. Nice length

Whites – Flight One

2011 Domaine Albert Grivault Meursault Perrieres 1er Cru Clos de la Perrieres

Lovely and rich, with a concentrated nose with notes of citrus and white flowers. Terrific weight and length. Surprisingly open for such a young wine. It is easy to see why this is considered a first among equals among the Meursault Premier Crus.

2007 Domaine Paul Pernot Puligny-Montrachet 1er Cru Clos de la Garenne

This was lovely, with minerality, focus and a slightly darker color and hints of oxidation on the nose and back palate at first. My first impression was lovely, but time to drink this up! Then after an hour, the color was lighter, the nose fresher and all trace of oxidation was gone. This was a classic example of reduction masking as oxidation. I wonder how many of the so-called premox bottles are actually reduced, and are thrown away before they have a chance to open up? This one fooled not only me, but a winemaker, a sommelier, two importers and a Burgundy Collector with 40 years of experience, at least for a time.  Lesson reinforced: If you think a white Burgundy oxidized, you have NOTHING to lose by being patient, except perhaps an additional glass or two to wash. 

(This is from the Clos de la Garenne, which consists of two small parcels contained, confusingly, between Champs Canet and Folatieres, not within Garenne.  It is extremely well-situated.  The Duc de Magenta (Jadot) , Paul Pernot, and Faiveley are the three land-holders I know of who farm this small vineyard, although Drouhin also bottles it, from grapes purchased from Pernot, who also sells grapes to Jadot, who I believe sells the largest amount of wine from this vineyard.)

2006 Domaine Duplessis Chablis 1er Cru Montée Tonnerre

Honeyed and light on the palate. Good focus and nice minerality, but a bit slighter than I would hope for from this vineyard, which is my favorite 1er Cru. It was also warmer than the rest of the flight, which was to its detriment, as it showed less of that Chablis drive at the higher temperature. Still, solid and focused and nice wine. From a fifth generation grower, farming organically.

2007 Domaine Roulot Bourgogne Blanc

Lovely and pretty, with nice concentration. Ready to drink, but no oxidation. Nice concentration and Meursault lemony notes for its appellation. As Clive Coates would say, "very good for what it is."  No trace of premature oxidation here.


Whites – Flight Two (with Mushroom Timbale)

1996 Domaine René & Vincent Dauvissat Chablis Grand Cru Les Clos

Very pretty, very lovely. Has had time to relax and open up, losing that stern reticence this site shows in its youth. Lovely nose, good focus. Not big but very tendu (tense and linear) on the finish.

1996 Domaine Leflaive Puligny-Montrachet 1er Cru Folatieres

Honeyed, with more pronounced secondary notes on the nose. Quite rich mid-palate. A lovely wine, but not quite as fresh on the palate initially as is promised as the nose. Actually better after 20 minutes in the glass, so no premox here. A lovely wine that really showed its breeding over time.

1996 Mount Eden Santa Cruz Mountains Chardonnay

Prominent orange peel notes on the palate as well as the nose. Bright fresh color, no signs of oxidation. Lovely and rich on the palate. Less complex than the other two, but stands in good company with them.  Bravo.


Reds – Flight One (with braised lamb shanks, fennel and artichoke hearts)

1996 Mount Eden Estate Pinot Noir

Bright, spicy, fresh, good fresh red fruit notes. Quite lovely and elegant.

1996 Clos Frantin Vosne-Romanée Malconsorts

Primary, with prominent acid in the middle. A great old Pinot, but I find myself wanting more weight, flesh and glycerine. Just a bit too linear, although very nice.

1996 Dehlinger Russian River Valley Pinot Noir

Lovely black fruit. A very different profile. Concentrated, long. Alcohol seems a bit too high. Nice wine, but seems a bit one-noted here.

1999 Cronin "Peter Martin Ray Vineyard" Santa Cruz Mountains Pinot Noir 

Substantial Brett mars the nose. Seems very acidic on the palate, due to an excess of volatility. Lots of life on the palate. If this were not flawed, it would have showed great material. A disappointment, particularly after how lovely this wine was on release, when I purchased it.

Reds – Flight Two (with cheese plate)

1996 J-F Mugnier Bonnes Mares Grand Cru

Pronounced minerality is evident. The focused spine here makes me wonder if this is a Corton? Shows some notes of iron, very nice wine, with lots of spine and a great focus.

1996 Georges Roumier Chambolle-Musigny 1er Cru Les Cras

Rich and spicy character. More red-fruited. Good minerality, very nice. Showing a prominent oak and mint note.

1996 Tollot-Beaut Corton Grand Cru

Lovely, rich, concentrated. Good mid-palate weight, although a linear wine, with a pronounced chalky note. Very nice! Corton?

1996 Meo-Camuzet Corton Grand Cru Rognets

Big, concentrated, substantially blacker fruit notes. Very lovely mid-palate, nice balance. A hint of oak evident, but a rich and lovely wine.  This could definitely use a bit more time in the cellar. The red of the evening for me.

-Keith Wollenberg


K&L 1995 & 1996 Bordeaux Dinner

By: Ryan Woodhouse | K&L Staff Member

When Mr. Clyde "King of the Medoc" Beffa Jr. said he was hosting an educational Bordeaux dinner showcasing the '95 & '96 vintages, my only question was, “how do I sign up?!”

The stage was set: dinner in a private room at John Bentley's Restaurant, just down the street from the Redwood City store. The  huge table set for twenty was weighed down with expectant stemware and rows of polished silver. For weeks the “big guns” at K&L had been scouring inventory and (most generously) their own cellars. The line up went from good to great, with the late addition of '95 & '96 Ducru Beaucaillou pushing it to the sublime.

The evening started, as all should, with '95 Launois Blanc de Blanc Champagne from jeroboam, courtesy of Mr. Gary Westby. The bubbles were good enough to consider sticking with all evening, but the complex aromas of '94, '95 & '96 Domaine de Chevalier Blanc rising from the next round of glasses kept us on track. The '94 showed signs of oxidation but was rich with toasted grains, baked bread and even a hint of apple pie. The '95 stole the show with a sharp petrol note, intense white blossom, spicy oak and hints of lemon-infused tea. Every time I returned to the wine it showed another layer of depth. The '96, whilst perhaps not having the complexity of its predecessor, had a remarkable fruit purity and floral quality. I got lilac on the nose with peaches and some citrus on the palate.

We studied these wines along side a beautifully seared diver scallops. Unfortunately after this course the wines really took center stage and I failed to get any further food shots so you’ll just have to believe me that everything was exquisite!

With lamb terrine up next, it was time for the first flight of reds. As the '95 & '96 Grand Mayne, St-Emilion and '95 & '96 Haut-Bailly, Pessac-Léognan were poured, we reviewed Clyde’s original notes from En-primeur week tastings of the respective vintages. Clyde and Ralph Sand’s knowledge and experience tasting Bordeaux was a constant presence throughout the evening. They discussed the climatic features of both vintages and the intricate terroirs of each property included. They provided an impartial exposition of the flight before us and illustrated once again there is absolutely no substitute for first hand experience.

The '95 Grand Mayne was showing the upfront cedar and cigar box notes I associate with fairly mature Bordeaux. Still brightly red fruited with intriguing spice, elegant dry tannin and a hint of tobacco emerging with more air. The '96 by contrast was showing a perception of sweetness up front and a more decadently fruit-laden nose. On the palate however the acid was more pronounced and the tannins lithe and perhaps a touch astringent. I thought the wine was more savory on the palate than the aromatics suggested, quite interesting. The Haut-Bailly duo was next. The '95 showed fresh pencil shavings, cedar and new leather. In the mouth I found a fine mineral intensity, crushed dark red fruits and very minimal tannin. The '96 Haut-Bailly turned out to be one of my favorites of the night. Its youthful concentration was startling, blackcurrant up front, sweet baking spices and sandalwood. The wine showed brightness, purity and a concentration that belied its age. This one will go a couple more decades.

The seared duck breast arrived to the table and was met with two elegant glasses of d’Issan, Margaux. The subtle, delicate character of these wines played very well with the new course. The '95 showed violets, sweet tobacco notes and fresh Loganberries. The tannins were fine, smooth and polished. The '96 was a similar weight but with an intense botanical character of wintergreen and nettle. These typical green notes indicate the cooler vintage. The higher acid was also notable. This is a great food wine for those who enjoy less fruit concentration or more savory, herbaceous wines.

This was followed by the Ducru Beaucaillou, St. Julien flight, which brought another level of intensity. Dark, smoky, meaty and brooding, the '95 showed an almost liqueured concentration and richness - a true heavyweight after the elegance of d’Issan. The '96 was lighter and brighter, with crunchy red fruits and tomato leaf aromas and flavors, and remarkable purity and vivacity.

It was at this point in the evening when discussion became livelier and opinions started to become more unyielding. Jeff stood and asked us to consider a hypothesis in which he suggested that while ultimately the '95 vintage showed superior quality across the board, some select properties in the northern Medoc that where spared much of the rain actually produced more profound wines in '96. The table was divided into two clear camps, those who liked the more forward, immediately expressive and perhaps more "complete" '95s. However, the opposition maintained the thought that many of the '96 wines offered a dynamic energy, brightness, purity and intriguing herbal complexity making them ultimately more interesting than the '95s. Certainly I think most would agree the '96s have better anticipated longevity at this stage.

I put forward the idea that if we had taken 100 random wines from the vintages for the tasting we would have had a clear winner in the '95s. The growing season was simply easier, more consistent and warmer. However, what we had actually done is wait seventeen years and with considerable time and effort hand picked wines that we knew to be performing well from properties that produced solid wines in both years.  I suggested, “good wines come from good vintages, but often, great wines come from challenging ones.” All you have to do is pick up Michael Broadbent’s Vintage Wine to find growing season reviews of most vintages dating back to the 1700s. A correlation exists between things such as, bad flowering, poor fruit set, hail damage, summer rains, autumnal heat and some of the ‘best’ long-lived vintages of all time. I believe that the vine thrives on the edge of existence. Remarkable wines often coming from perilously challenging years and often the most consistent sites produce the most consistently boring wines.

After some vigorous discussion we tasted on through the '95 & '96 Pontet-Canet, Pauillac. The '95 showing sweet cherry fruit, cinnamon, clove, a rich mid-palate and stunning silky texture. The '96 this time was quite hard with coarse tannins, charcoal and dried herbs; a very structural wine not nearly ready for drinking.

Finally, we moved into the last pair of reds for the night: '95 and '96 Cos d’Estournel, St. Estephe. The '95 was opaque, brooding and darkly fruited, showing overt charred oak, coffee and some bitter chocolate. I found some found the subtleties of this wine over shadowed by the very noticeable cooperage element. Others however declared it the "wine of the night"! The '96 Cos for me was the most indicative of a wet vintage from the whole lineup. The nose was a tad ‘funky’ with lots of mushroom, wet leaves and damp tobacco. The wine had a strong core of dark fruit but it was shrouded with verdure. Perhaps the water retention of the heavy clay soil for which this property is known played a role? This side-by-side definitely highlighted the climactic variance of the two years more distinctly than any other pairing.

So, how to finish a flight and dinner like this? With d’Yquem of course! Though '95 & '96 are not seen as great Sauternes vintages due to the general lack of botrytis, both wines were delicious. The '96 showed a little more noble character while most thought the '95 to be the brighter more balanced wine with better fruit concentration and freshness.

The evening had many highlights, not one bad wine, and some great debates, yet ultimately left me with little feeling of conviction for the merit of one vintage over another. I scribbled on the top of my notes towards the end of proceedings:

'95- classic cigar box and cedar, mineral, fully expressive now, mature

'96- energetic, pure, lithe tannin, more opulent fruit on nose but herbaceous on palate.

I guess this was my summing up…no real favorite. Perhaps if pushed I’d say the '96’s are better prospects for long term cellaring yet at the same time some '95s are ultimately more expressive now. Thankfully I don’t have to decide one way or the other--this is not a repeat of my Political Science thesis--and I can quite happily sit on the fence and say I enjoyed both! Often I feel there is pressure to like a certain type of wine, or producer, or particular vintage. Many wine "authorities" bestow ratings, scores, etc., and there is a tendency to "like" the chosen ones. I, however, think it is much more gratifying to stop looking for good and bad wines and focus more on what interests and compels you personally. Wine is subjective. Its appreciation varies between people, time and situation. Trying to give a finite judgement on wines such as the ones we experienced at this dinner seems to me, ultimately futile. Just try and enjoy them for what they are.

I welcome comments and feed back from anyone who took the time to read this, I set out only to give my humble, subjective opinion of this fantastic experience.

Special thanks again to all involved especially Clyde for digging deep into his cellar, Ralph for his insight and to Jeff Garneau whose dedicated research and organization helped bring this sensational idea into reality.


-Ryan Woodhouse