These bottles all share this in common: their quality exceeds all expectations, and they are priced for opening whenever you’d like.

Truly not to miss: an extraordinary deal on an assortment of top cuvées from some of the most distinguished growers in our portfolio.

‘Tis the season for convivial Italian reds, so we’ve put together a selection of “essentials” to have on hand in the coming months.

The six classic French whites in this pack have all consistently earned a spot at our holiday tables, each evoking a mesmerizing sense of place.

The newest addition to the Thévenets’ Morgons, La Roche Pilée is lush and light at the same time, with a balance of soft minerality referenced in the name (which means crushed rock).

First, it is impeccable. Second, it does not exceed its appellation; it is not a substitute Romanée Conti; it is a perfect Côte de Nuits-Villages.

Valinière is a monumental demonstration of what happens when respectfully working the earth is not just a job, but one’s whole life.

The tiny village of Farges-lès-Mâcon is a wonderful terroir for textbook, perfectly opulent, floral Mâconnais.

A textbook Chinon like this merits simple, rustic cuisine such as roast game, baked potatoes, and sautéed porcini mushrooms.

Félix Meyer’s old-vine Pinot Blanc from the slopes of Katzenthal, in Alsace, has long overdelivered in the role of the proverbial “crisp white” for which we long.

A structured, terroir-driven Cabernet Sauvignon for the ages.

You’ll recognize the root verde in Verdeca, the grape variety in this snappy and slightly aromatic Italian white, and the reason won’t be lost on you.

It’s both inviting––it makes for a lovely apéritif––and angular, prime to accompany lemony pasta dishes, clams, or flavorful and rich vegetarian lasagnas.

Golden, luscious aroma and flavor, a delicious nectar infused with honeysuckle that invites you in at first sniff for a leisurely dip.

Four months of skin contact leaves this Garganega from Vignato Davide bursting with fragrant clementine and almond blossoms, while volcanic soil imparts lingering salinity.

Saint-Josephs from André Perret’s northern part of the Rhône are typically more delicate and floral than their brethren further south around Mauves, the birthplace of the appellation.

Any lover of whites from Chablis or the Loire should try this white made of Gros Manseng, Petit Manseng, and Petit Courbu.

Notes of Cassis, black cherries, and espresso draw you into the glass and keep you coming back to decipher what makes this cuvée and terroir so special.

This inky, chewy blend of Cannonau with the native Muristellu boasts a strikingingly wild perfume that soars from the glass.

Old vines, partial barrel aging, and a stylish presentation topped with a yellow wax seal have made this cuvée a KLWM staff favorite for decades.

One of Sicily’s most coveted oils, perfumed with bright citrus, dried fruit, and herbs.

As seamlessly as it will pair with all kinds of dishes, from a seared pork chop to cacio e pepe—you don’t even need food. It is that graceful!

This crisp and succulent vin gris is a guaranteed thirst-quencher.

Rich, ripe fruit with the delicacy and floral notes we love in great Barbaresco.

This full-bodied rouge, with notes of dark fruit and fragrant garrigue, is built for grilled lamb or pork chops.

Juicy and open-knit, it mirrors the sensation of biting into fleshy slices of white peach, nectarine, and guava.

Citrusy aromatics, bracing salinity, and a mineral backbone make it a mouthwatering match for tangy, fresh-herb-laden soups like tom kha gai or pho.

This rare red variety has a straightforward freshness and light herbal spiciness.

It has often been likened to a cross between Pinot Noir and Syrah: bright, elegant, and floral, with suggestions of wild fruit, blood, and minerals.

This red’s satiny texture allows it to gloss over the palate with utter delicacy, while suggestions of smoke, white pepper, and brandied cherries linger after each sip.

Light and living, charged with herbs, cranberry, and strawberry.

This fragrant red from the island’s south echoes the earthy, meaty complexity found in chewy cuts of coppa, lonzu, prisuttu, or figatellu that inevitably surface toward the end of a tasting at Clos Canarelli.