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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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Entries in Fino (6)


Hollywood's Sherry Thursday: Flor Edition

Sherryfest, the biggest Sherry festival in the world, begins next week. Unfortunately, it's in NYC.  But don't worry, we won't let NYC have all the fun.  K&L will be holding satellite tastings both here in Hollywood and in Northern California to celebrate Sherryfest on the West Coast. This time, we will focus on styles that are biologically aged, otherwise known as being aged under "flor," the surface yeast that thrives in the Sherry triangle and give these wines their unique flavor. 

Join us for a killer line up of rare and extraordinary Sherry, such as:  (*Line up is not finalized*)

Equipo Navazos Flor Power #44, a very rare non-fortified Palomino Fino from Sanlucar. 
The line up of Lustau's Fino & Manzanilla which showcases the three main cities that produce Sherry in the Sherry Triangle, and gives you a unique glimpse into how drastically the wines can differ from city to city. 
Colosia Fino, one of the most raw and rich finos around, this producer is one of only 5 remaining bodgeas in El Puerto de Santa Maria.

And maybe even some Valdespino 'Inocente,' one of the only finos aged for an average of 10 years under flor. 

Leave work a little early on Thursday to get flor'ed! Tasting starts at 5:30, tickets are only 5 bucks and can be bought at the register. 

 I can't wait to see you all at the Hollywood store on Thursday!​


Sherry Experiment: Part One

My infatuation with sherry started a little over 4 years ago, at the ripe age of 21 when I was working in the service industry in Philadelphia. The owner/sommelier of the restaurant devoted one particular staff training session to sherry and only sherry.  I was sceptical at first, remembering sherry as a cooking ingredient rather than a drink.  After an introduction to the vast variety of sherry, some information about the solera system and a taste of oceanic Manzanilla, I was hooked. Last October, while I was living in Germany, my infatuation only grew stronger when my boyfriend and I took a trip to Andalucia.  Vibrant, lively, quaint little Jerez was our favorite stop on our tour of the region.

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Spanish & Portuguese Wine News: 

By: Joe Manekin | Spanish & Portuguese Wine Buyer

Greetings all,

Here it is, the email I've been waiting to send all year. We've waited, we've diligently peppered our suppliers' inboxes with special order requests, and now we finally get to enjoy the fruit of our labor with...EN RAMA-RAMA!

A Fino or Manzanilla bottled "en rama" is a minimally processed, freshly bottled Fino or Manzanilla, one that perfectly exhibits the traits we love in these wines: marked salinity, bracing citric qualities, "almendrado" or almondy flavors, and an unmatched complexity and intensity of flavor due to an extended, careful ageing under flor. If you've traveled to Jerez, Sanlucar, El Puerto, or even Sevilla or Cádiz, and want to relive your Sherry experience, there is no better style than Fino and Manzanilla en rama. And, if you simply want an introduction to the beauty of Sherry, I would also argue that there is nothing better than en rama bottlings.

I encourage you to try some or all of these, identify your favorites and buy what you want before they disappear until the next wave of en rama bottlings hit (which will likely not be until spring 2014).

2006 Alvear Fino en Rama (500ml) - $14.99

Gonzalez Byass Tio Pepe Fino En Rama Jerez de la Frontera - $20.99

Hidalgo La Gitana Manzanilla en Rama - $29.99

Valdespino "Deliciosa" Manzanilla en Rama (375ml) - $14.99

Finally, a brief note on when to drink these. Many people (including folks at some of these bodegas) encourage consumption within 4-6 months of the bottling date. Others, myself and Equipo Navazos included, respectfully disagree. I have found these wines can continue to develop complexity, soften and deepen in flavor with bottle age (2006 Alvear is a great example of this). It simply depends on the bottling and on your taste. Drink now for a delicious, citric driven salt bomb and/or stash a few away for what may turn into an equally stunning, very different expression.





Joe Manekin

Spanish, Portuguese, Latin American Wine Buyer

K&L Wine Merchants

Ph: 877.559.4637 ext. 2748