April Newsletter: New Website!, Oyster Bliss XX, Southern Comfort, Spotlight On Value

The April Newsletter is now available. Download the pdf here.

Highlights from this month’s newsletter…


The 2009 reminds me of their awesome 1983 because of its wild, animal side, its density and rusticity. You’ve tasted noble rot. Here is noble rusticity, yet somehow it also shows a lot of charm. The nose is a banquet of black fruits, chocolate, and a kirsch-like note. That firm backbone in the depths of the wine is a gift to us from their stony vineyard, La Crau. The big tannic presence doesn’t dry one’s palate at all—no, it is sumptuous—the tannin just seems to sink into the taste buds. There is majesty to it—it is imposing.

$780 per case fifths

Also available in tenths, magnums, jeroboams, methuselahs, and salmanazars


By Mark Congero

Spring. Just the mention of the word makes me think of lamb. So, let’s talk lamb—more specifically, lamb and terroir.

That terroir exists in meat’s taste is undeniable, especially in lamb. Its prevalence is based on the same principles as with wines. Lamb from Provence can show subtle flavors of wild thyme and fennel. The highly sought after salt-marsh lambs from France and Ireland get fat noshing on marsh grass and herbs. Colorado lamb can be scented with clover, and Sonoma lamb is said to have a mild garlic essence. I am not referring to factory-farmed, mass-produced lamb (or wine). In the wrong hands terroir can be stripped away from meat just as it can from wine.

We don’t have room to sell lamb here at KLWM—we do, however, sell terroir-driven wines, of which a very nice selection will be in your sampler. There will also be some recipes in the carton for you to play with, at least one of which will feature lamb.

12 Bottle Sampler
A 25% discount

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