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94 points Robert Parker's Wine Advocate: "Baron’s as usual Cabernet Franc-dominated 2009 Flying Pig – incorporating 34% Merlot as well as 12% Cabernet Sauvignon; its entirety sourced from the 1998 En Cerise plantings; and assembled around nine months after fermentation – gives a mouthwatering impression of being suffused with savory, carnal, fatty pan drippings. If this libation doesn’t qualify as high umami, I don’t know what would! With that come ripe, succulent, subtly tart-edged cassis and blueberry; bittersweet floral perfume; as well as rich yet pi...

Bid on this 2-bottle lot of 2009 Clos Rougeard "Les Poyeux" Saumur Champigny (93RP, 92VN). Robert Parker's Wine Advocate: "The 2009 Saumur-Champigny Les Poyeux has a discreet, rather floral bouquet with a sweet core that exhibits subtle aromas of mocha, tobacco, black olive tapenade. Full-bodied, concentrated and firmly structured the silky textured and persistent wine has a well hidden power due to its phenomenal vitality and freshness. The tannins are ripe, fine and quite smooth but structured. Nadine Foucault: 'A great wine is not big or heavy. It just needs intensity and finesse, not to mistake for extract and meagerness.' (SR)" (10/2014)
Starting Bid: $437.00

Bid on this 2-bottle lot of 2009 Clos Rougeard Saumur-Champigny ((91-92RP), 91VN). Robert Parker's Wine Advocate: "Tasted from multiple barrels (largely used Bordeaux First Growth and new handiwork from a local tonnelier), the materials for Clos Rougeard's basic 2009 Saumur-Champigny--from parcels on relatively clay-rich soil--were gassy from recent completion of malo but a wonderful combination of fresh, tart-edged blackberry and elderberry; tobacco-, peat- and black tea-like smokiness; along with chalk and iodine made for an intensely aromatic, palate-staining show that finished with vibrant interaction of meats, juicy berries, and minerals. This combines verve and brightness with seamless richness and is apt to make for a wine that will demand at least a couple of years in bottle and be worth following for 6-8. The portion in new Loire barrels incidentally -- and employing any new wood on this cuvee represents an experiment prompted by the vintage -- was nearly black, sweetly ripe,