2014 Michael Klouda Wines
Classic Michael this - although the 2014 is his first vintage making a pure Mourvèdre, this is brimming with his signature 'lightness of touch'. There is some good dusty grip in the middle and then the lovely well sculpted dark fruit builds - there is a rare brightness to the palate too which distinguishes it from many wines from Lodi - a great addition to our range from this exciting new talent. L&S (Aug 2016)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Michael Klouda Wines
We were delighted to meet Michael on a recent trip to Lodi, the Californian heartland for great Zinfandel. Fresh faced and gently spoken Michael is a natural talent, crafting subtle, elegant wines from some prize plots in Lodi. His day job is with the brilliant Michael David winery, but the real magic happens with his own small scale project where he selects plots and picks early as he strives for freshness in the juice and some lift in the wines.
Incredible natural ability and a fresh, open-minded attitude mean his wines are some of the very best we have tasted with impressive tight lines for wines from this part of the world.
Surely a star of the future Michael is one to watch.
Gorgeous new-wave Californian...this wonderfully fluent, sweetly spicy Rhône Ranger. David Williams, The Observer (Mar 2017)
Michael Klouda is new to Lea & Sandeman and new to us and is a real discovery judging by the two wines we tasted. There's a precision, polish and elegance to them that we don't usually associate with Lodi. They're not words that apply often to Mourvèdre either, but they apply here to Klouda's first pure Mourvèdre. Aged for 16 months in French oak, it has an unusually silky, supple texture and spicy fig, dried apricot, coffee and black pepper flavours. Rating: 90 www.thewinegang.com (Dec 2016)
This small block of Mourvedre farmed by Ron Silva in the Alta Mesa AVA of Lodi eeks out 4 tons per acre. Mourvedre tends to take its time to ripen, waited around till the end of October for this one. This was my first time working with this fruit and it was not an easy go of it; however, with a lot of love and late night punch downs I was able to create a wine that I really enjoy and I think you will too. The wine spent 16 months in 100% French oak barrels. Winemaker's notes (Aug 2016)
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