I have a friend who believes so strongly in garlic that when she speaks I too become convinced that magical properties thrive within the clove.
    That’s just my imagination. I don’t for a moment believe objects possess magical powers, but if anything, garlic does.
    And Champagne.
    When I tasted Jules Lassalle's Champagne I realized there had always been an ideal Champagne in the back of my mind: a vaguely steely, earthy, gun smoke; exhilarating and inebriating, cold and full of warmth at the same time, at once luxurious and austere, almost severe, reflecting perhaps the severity of Champgne’s northern climate and chalky earth.
    As far as I know, this is the first Champagne from a single propriétaire available in California. That is to say, Lassalle buys no grapes; he controls his product from the planting and pruning of his vines through the harvest and vinification to putting the sparkling beauty into bottles.
    The quality? See for yourself.

    [from the November 1981 newsletter]

In the 1970s, Kermit was the first to begin importing artisanal, grower Champagne, and the Lassalles have been in the KLWM portfolio longer than anyone. Today, we are proud that the relationship has continued into the third generation of the Lassalle family. Here are our current offerings.