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Château de Brézé has a long and storied history, first being mentioned in texts in 1068, lauded by King René of Anjou in the 15th century and served at all the royal courts. In 1957, when the AOC of Saumur Champigny was established, the owner of Château de Brézé refused to be part of the appellation, saying that his estate's vineyards were the best and deserved an appellation all their own. And he was probably right. Unfortunately, the wines from those exceptional vineyards were terrible. Lucky for us, the winery sold in 2009 to Le Comte de Colbert, who recruited Arnaud Lambert from nearby Domaine de Saint Just to make the wine. He changed the vineyards over to organic farming and began producing truly stellar wines worthy of their source. The 2012 Château de Brézé Clos David is all estate-grown Chenin Blanc raised in stainless steel to preserve freshness. It has the slightly-oxidized note of a great White Burgundy and a lovely richness that allows it to pair with a variety of foods.

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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 KLWines.com or follow us on Facebook.  

 

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Entries in customer service (1)

Friday
Jun112010

Getting to Know: Shaun Green

Shaun Green: K&L's Master of EverythingWhat’s your position at K&L and how long have you been with the company?

I work in our customer service department, wine sales, accounting, IT, you name it I've probably been asked to do it.  It keeps my day exciting.

What did you do before K&L?

I started carrying out boxes in High School for K&L, so I’ve always been connected to the company.

What do you do in your spare time?

Outside the wine world, I love gardening and we regularly attend the magnificent SF Symphony, Opera and Ballet.

What was your "epiphany wine"—the bottle or glass that got you interested in wine? Is there a current wine that you consider the equivalent?

I would say it was more of an epiphany vintage... I tasted the young wines of the 1981 Bordeaux vintage and was completely perplexed. It sparked my imagination wondering how these brash wines could ever taste good. And it started my asking questions, lots and lots of questions of Ralph, Clyde, and Kevin (my then manager). It's a credit to their character that they still talk to me!

Describe your perfect meal. What wine(s) would you pair with it?

Starts with Champagne, Comtes de Champagne would be fine, and smoked fish…followed by a White Burgundy and a mature Red Burgundy (Keith would pick them for me) and a ’61 Chateau Latour with grilled lamb and roast vegetables. Most importantly it should be a huge dinner with plenty of friends and last way too long into the night. 

How do you think your palate’s changed over the years?

I've become more and more fascinated with the fine evolution of older wines, and less excited by exaggerated and massive wines. Elegance and finesse have become much more important to me.  I want my wines to be poetic and thought provoking.

What do you like to drink?

Champagne (lots of Gary's finds from Europe) and whatever is my current obsession. At the moment it's Burgundy and Sauvignon Blanc. 

What words of advice do you have to offer people just getting into wine?

Taste all you can, ask questions, and listen to all those who have been around a while.