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Bruno Michel "Blanche" Brut Champagne $34.99One of our best non-vintage Champagnes, this organically grown blend of half each Chardonnay and Meunier comes entirely from Bruno Michel's estate. It has been aged for six years on the lees and shows wonderful natural toasty quality as well as incredible vibrance! This was the big hit of our most recent staff Champagne tasting and we think you will love it too.

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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

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Entries in Monterey (2)

Tuesday
Jan292013

Behind the Wine: Big Basin Vineyards Tasting this Friday!

Join us in Redwood City this Friday, February 1st from 5pm-6:30pm, for a special tasting featuring the wines of local family owned and operated Santa Cruz Mountain producer Big Basin Vineyards. We've been a fan of these hand-crafted, expressive wines for some time, and are excited to invite you down to our tasting room to taste and meet the folks behind the wine. Even if you can't make the tasting, you can still go behind the scenes and check out this short video with winemaker and proprietor Bradley Brown, above.

Excited to taste the wines? We are! Here's a sneak peak at Friday's lineup:

2009 Big Basin Vineyards "Alfaro Family Vineyard" Santa Cruz Mountains Pinot Noir ($39.99)

2009 Big Basin Vineyards "Lester Family Vineyard" Santa Cruz Mountains Pinot Noir ($42.99)

2010 Big Basin Vineyards "Paderewski Vineyard " Paso Robles Rhone Blend $64.99

2010 Big Basin Vineyards "Homestead" Santa Cruz/Monterey Red Blend ($35.99)

2008 Big Basin Vineyards "Coastview Vineyard" Monterey Syrah ($47.99)

Cost to taste: $10  details 

More About Big Basin Vineyards 

A bird's eye view of the Big Basin Estate Vineyard.

Big Basin Vineyards is located at the geographic center of the Santa Cruz Mountains AVA. Their Estate Vineyard is Certified Organic, and is the only vineyard in the AVA planted entirely to Rhone varietals (Syrah, Grenache, Roussanne and Viognier).

Their second largest vineyard source, the Coastview Vineyard (below), is located 6 miles due south of Calera’s Mount Harlan at the same elevation (2,200 -2,400 ft), with nearly identical soils (decomposed granite and limestone). They also source fruit for their three single vineyard Pinots from the cool Corralitos region at the southern tip of the Santa Cruz Mountains, 3-4 miles from Monterey Bay. Lastly, they also source fruit for their single vineyard GSM blend from Epoch Estate’s Paderewski Vineyard (a Justin Smith project) on the Westside of Paso Robles.

Coastview Vineyard Big Basin specializes in Syrahs, Rhone inspired blends and single vineyard Pinot Noirs that have consistently garnered high praise from some of the most notable wine critics. In the August 2012 issue of Robert Parker Jr’s Wine Advocate, Antonio Galloni had this to say: “I tasted a bevy of gorgeous wines with proprietor Bradley Brown this year. These new and upcoming releases are impeccable and strongly suggest Brown is one of the up and coming stars of the region.” 

Rattlesnake Rock Vineyard.From Robert Parker's Wine Advocate: “From the famed Bordeaux influenced reds produced at Ridge and other nearby estates to the extraordinary, age worthy Chardonnays and Pinots of Mount Eden, to the younger wineries like Rhys, Varner and Big Basin, there is no doubt in my mind the Santa Cruz Mountains is the single most exciting place to visit in California. No other region offers the same mix of history, innovation and what appears to be virtually unlimited potential. To be sure, these hillside sites are capricious and hard to work with. But they are also capable of producing riveting, emotional, world-class wines." – Antonio Galloni

We hope to see you at Friday's tasting! And if you're ever in downtown Saratoga, be sure to stop in and visit Big Basin's tasting room, on Big Basin Way.  Cheers!

Wednesday
Oct222008

K&L Seeks Redemption

Redemption

Editor's Note: We here at K&L pride ourselves on having the inside track on great new wines coming to market, particularly small production wines like this new project: Redemption. Interested in learning more about their tasty new addition to our inventory, the 2007 Redemption Monterey County Pinot Noir, we put together some questions from proprietor Chris Cutler. Here is what he had to say. K&L: How did you decide on the name Redemption for your new label? How does the concept of redemption inform the winemaking decisions you make? Chris Cutler: Redemption is a term that I hold near and dear. To me, it signifies new beginnings, persistence, hard work, focus and victory. It's a positive thing--a chance to prove your worth. I don't view Redemption as a type of punishment, or in the negative light, like "revenge" or "vengeance." What I have learned is that Redemption means something personal to everyone I speak with. To some, it has a very spiritual, biblical connotation. To others, it is the liberating feeling of getting even. To others, it is simply the nickel you get back when you return an aluminum can. That's ok with me. In fact, it is exactly how I think people should feel about wine. It is a personal thing. Colors, smells, and tastes of wine conjure up completely different images and descriptions based on an individual's own personal experiences. There is no right or wrong answer--only subjective interpretations. The artists I work with are given full creative authority to express how they view Redemption. It has been really fun seeing what they come up with and I look forward to future releases so I can continue to include new artists in the creative process. In the actual winemaking process, "Redemption" has to do with discipline, commitment to the best quality product and to constantly try and make a better wine. Each year at harvest new batches of grapes are picked, which will have similar characteristics as their predecessors due to consistent soil and climate (terroir) conditions. However, each new vintage "redeems" itself with personal character traits that belong entirely to that particular place and time. It's a beautiful cycle that keeps us coming back year after year to explore the nuances of each wine we drink. K&L: Your website and the materials you sent talk about the confluence of art and culture and wine; how do these things come together for you? How do you choose the artists you'd like to represent the wines. CC: This is discussed briefly above. I think the bottom line is that art, culture and wine are all forms of artistic expression. Small changes to a painting, sculpture, song, movie, or barrel of wine will tremendously affect the outcome of each. They all represent a time and place and take on different meanings to the observer. I select the artists involved in the Redemption project based on their design sensibility as well as their ability to work with different mediums. For instance, Gary Taxali, who designed the first label for the '07 Monterey Pinot, did so by first silk-screening onto a dusty book he found in an antique store in Rome. He is a master at taking distressed materials (paper, canvas, book covers, etc) and bringing them to life with different textures and whimsical images. He then brought in icons, the "simple formula" for victory and his own personality to create a design that people can gather around and discuss over an intimate evening. My next artist, Thomas Campbell, is a self-taught photographer, filmmaker, music producer, sculptor, painter, surfer and doodler. I was thrilled to receive his support for the project and eager to see what he would come up with for his label. The finished result is a sewn-together collage of Chinese currency, symbolic stamps and clips from his own paintings, which achieve a balance indicative of our wines at Redemption. K&L: Describe the winemaking philosophy at Redemption. Do you use native yeasts? What is the barrel program like? Do you fine and filter? CC: Our goal is to strike a balance between "Old World," food-friendly wines with finesse but in a "New World" style, meaning deeper color and slightly bigger mouthfeel. In order to retain acidity, we pick at the crack of dawn, we then hand-sort, leaving some full berry clusters, then use 25% new oak (75% "neutral") so as to show off the varietal characteristics of our wines. There is a slight amount of filtering at the beginning of our production process, but so far we have not found the need to fine before bottling. K&L: What did you do before you got into the wine business? CC: I spent two years after college living and working around the world. I taught English in Korea, I opened a hostel in Malaysia, I surfed in Peru and sailed home from Costa Rica. I think I spent a lot of time avoiding the inevitable, which was the next five years of working in technology systems and sales for start-ups and established firms here in Northern California. Seeking Redemption, I entered the MBA program at Stanford GSB in 2002. I studied various business models, industries and professional options. It seemed to me that most people at business school were tired of investment banking or management consulting and looking to switch to private equity or venture capital. I wanted nothing to do with any of these things. I was drawn to the wine business and wanted to find a way to own a winery without the usual $10M needed to buy land, grow grapes and compete for shelf space. I left business school the summer between my first and second year and started a boutique private label business called Canvas Wines. As a "negociant," I would gather requirements from clients, deal with compliance issues, then bottle and deliver a finished product, thus making it possible for hotels, restaurants and corporate gift buyers to create their own brand of wine without all the hassles of winery ownership. The business went well and I ultimately sold rights to the brand which enabled me to focus efforts on my passions, which are art and Pinot Noir... Redemption. K&L: How did your experience living abroad influence the style of wine you seek to make? CC: I guess the one thing I strive to achieve with my wines is balance. I want the wine to be food-friendly, which means nice acidity, not too much alcohol or over-bearing fruit. This is consistent with the Old World mentality and wines I have tasted throughout France, Italy and Spain. That said, I would be lying if I didn't also want the wine to stand out, show-off a little bit, in a Robert Parker, New World sort-of way. This is most likely due to the exposure I have had to wines from Chile, South Africa, Australia, New Zealand and right here in Northern California. K&L: Do you plan to branch out to other varietals? CC: Presently, we are focusing on Pinot Noir from the best appellations in California. I do not see usbranching out any time soon. K&L: What are your production goals? How many different wines and how many cases of each? CC: We only bottled 392 cases in 2008. We will do 1,000 cases in 2009--half from Mission Ranch Vineyard in Arroyo Seco (Monterey), and the other half from one other vineyard source in Northern California (cannot disclose yet). Our goal is to have 3,000 cases by 2010 from 3-5 vineyards. We will continue to best represent the earth and elements of the appellation we are bottling, continue to support innovative artists and continue to have as much fun as possible in the meantime.

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