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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 KLWines.com 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

See all K&L Local Events

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Wednesday
Apr142010

Winemaker Interview: Philippe Dambrine

Describe your winemaking philosophy?

Modern-Classic. A combination of technology, cultural roots and strong feeling.

What wines or winemakers helped influence your philosophy?

Emile Peynaud is my choice! I had the great opportunity to meet and talk with him for a full afternoon back in 1985. I asked him many questions about his own philosophy and he very kindly answered all of them. This was a new start for me, of which I still feel the boost.

How involved in grape-growing are you? Is there a particular vineyard site that wows you year after year?

Running the vineyard is the key. If you don’t understand the vines you won’t be able to make wine. There is always an amazing spot in the vineyard. Whatever the season, when you walk in it, you know that everything is going well.

How do you think your palate has evolved over the years? How do you think that’s influenced your wines?

My palate is much more selective than it used to be. This may have influenced my way of working. I hope for better results.

What kinds of food do you like to pair your wines with?

I like to play with the temperature of the wine. I can do a young second wine at low temperature with all kind of grilled fishes. Otherwise I drink top wines with my main course. I don’t spend much time with cheese and only with white wines … I love chocolate with old reds!

Any changes planned for coming vintages?

I would love to tell you that we found a way to speed up the aging of our vines.

Is there a style of wine you think appeals to critics that might not represent your favorite style? How do you deal with it?

There is a style of wine that seems to appeal to all kind of critics. I call it the “Spherical Wine Syndrome.” It is like having a big bowl in the mouth. It’s very impressive at first, but the second shot is pretty hard to swallow. Most of the critics are just tasting and spitting when they judge a wine. They obviously give the highest rating to this style of wine. Sometimes I dream to force one of them to finish his glass…

What do you drink when you are not drinking your own wine?

It’s like leaving home for a holiday. You have to change your habits and be more relaxed. That’s what I feel when I taste wines I don’t make.

Do you collect wine? What’s in your cellar?

Sorry but I’m a very poor wine collector. Being in the wine business give me so many opportunities to enjoy great wines from all over the world that I always forget to put wines away.

What do you see as some of the biggest challenges facing the wine industry today?

Education is the biggest challenge on our part. We are small individual growers who are facing a world wide market. It’s quite hard to explain our philosophy to consumers that have been recently introduced to wine drinking.