Products meeting the search criteria

Lodovico Barolo Cannubi is made from 100% Nebbiolo.

With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.

Vine: Nebbiolo, sub-variety Lampia and Michet

Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi. 
Average height: 250-260 mt

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.

Lodovico Barolo Cannubi is made from 100% Nebbiolo.

With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.

Vine: Nebbiolo, sub-variety Lampia and Michet

Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi. 
Average height: 250-260 mt

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.

Lodovico Barolo Sarmassa is made from 100% Nebbiolo.

Very deep ruby-red; still rather fresh nose, with hints of red berries steeped in delicate vanilla; dry, full taste, packed with body and structure combined with polyphenolic compounds that cater for lengthy ageing.

Grape-variety: Nebbiolo sub-varieties Lampia and Michet

Location: Sarmassa vineyard in the village of Barolo. The Sarmassa vineyard is facing south; grandfather Lodovico has always called it Africa, due to the very high summer temperatures.
Pruning: Guyot (6-8 buds)
Sun exposure: south
Vines/hectare: average 5000
Yield in grapes: 5-5.5 t/hectares
Year of planting: 1970/1980
Size of the vineyard: 0.5 hectare (1.23 acres) in the family since 1968 out of 33 hectares (81.5 acres) total for Sarmassa. 
Altitude: 250-260 metres

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Long Shadows Chester Kidder is made from 60% Cabernet Sauvignon, 25% Syrah and 15% Petit Verdot

Allen Shoup named this wine in honor of his mother, Elizabeth Chester, and his grandmother, Maggie Kidder. He selected Long Shadows' director of winemaking and viticulture, Gilles Nicault, to craft this New World blend of Cabernet Sauvignon, Syrah and other classic Bordeaux varieties.

Review:

The Cabernet Sauvignon-dominated 2017 Chester Kidder is another more closed, reserved wine that's loaded with potential. Cassis, toasted spices, violets, and leafy herb notes give way to a rich, full-bodied red that has ripe, velvety tannins, a rounded, mouth-filling texture, and one heck of a great finish. Give bottles 3-5 years if you can and it should be very long lived.

-Jeb Dunnuck 93 Points

Long Shadows Feather Cabernet Sauvignon is made from 100 percent Washington State Cabernet. 

Acclaimed Napa Valley vintner Randy Dunn has a reputation for producing world-class Cabernet Sauvignon. He brings more than four decades of winemaking experience to the Columbia Valley to produce Feather, his only wine made outside of California.

Tasting Notes: Deep crimson colored with pure and expressive Cabernet Sauvignon character. Generous aromas and flavors of dark fruits, violets, coffee and toasted herbs combine with a textured mid-palate to deliver a big, yet focused, wine with polished tannins and persistent finish.

Winemaking: Grapes were hand-harvested at the peak of ripeness, then lightly crushed and fermented in small stainless steel tanks. Once fermentation was underway, the cap was pumped over aggressively to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavors without imparting harsh tannins. The finished wine was aged 22 months in 90% new Vicard French oak barrels (Randy's cooper of choice at Dunn Vineyards as well).

Alcohol: 14.4%
pH: 3.86
TA: 0.58 grams / 100ml

 Review:

"Instantly impressive, the 2020 Cabernet Sauvignon Feather opens to silky, fresh and fleshy dark red and black fruit tones with picturesque rich and ripe notions that sashay out of the glass with elegance, power and precision. World-class and devastatingly beautiful, the wine continues to somersault across the ever-evolving finish, and it will undoubtedly be well received upon its release. Mark your calendar now, and run, don’t walk to add this to your cellar. Just under 48,000 bottles were filled after the wine rested for 22 months in all French oak, 90% first fill. - Anthony MUELLER"

- Robert Parker's Wine Advocate (May 11th 2023), 98 pts

62% Sangiovese, 28% Cabernet Sauvignon, 10% Syrah. Among Tuscany's oldest and most prestigious wine families, Ambrogio and Giovanni Folonari teamed with Allen Shoup to produce a wine that showcases Washington State's terroir with plenty of Italian character. Saggi (meaning "wisdom") is a stunning blend of two outstanding Washington Sangiovese vineyards. Candy Mountain Sangiovese gives the wine its dark fruit flavors and appealing notes of anise. Dick Boushey's Yakima Valley Sangiovese, planted in 1992, adds vibrancy and liveliness. Because Cabernet Sauvignon has the potential to overtake Sangiovese, the Folonaris work closely with Sagemoor Vineyards to carefully select blocks of Cabernet they know from experience deliver elegant character and refined tannins. Syrah, also from Sagemoor, adds to the wine's dark color and rich mid-palate.

Review:

There are only a few Sangiovese-dominated wines from Washington, but they tend to be rock-solid. The 2018 Saggi Red Wine is a great example, revealing a ruby/semi-translucent color as well as notes of ripe cherries, leafy herbs, sandalwood, and dried flowers. Medium to full-bodied, it has plenty of richness, velvety tannins, and outstanding length. It opens up nicely with time in the glass and should have 10-12 years of longevity.
- Jeb Dunnuck (April 2020), 92 pts

Long Shadows Sequel Syrah is made from 95% Syrah, 5% Cabernet Sauvignon.

An intensely colored wine with spicy aromas of cassis, smoked meats and a hint of olive tapenade woven throughout layers of black currant, blueberry and a trace of licorice.  Wonderfully balanced, with a broad mouth-feel and soft tannins that hold together seamlessly.

Winemaking: Syrah’s delicate skin requires gentle handling during fermentation to extract richness without imparting bitter tannins, so winemaker John Duval uses a variety of techniques to produce a wide spectrum of flavors. A portion of the grapes were fermented using an Australian method known as “rack and return” that requires draining the tank twice daily and gently putting the juice back over the top of the skins. Whole-cluster fermentation was also used to enhance richness and dimension on the palate. Lastly, some of the lots underwent submerged cap fermentation to add structure and enhance the mouthfeel of the finished wine. Aged 18 months in 100% French oak barrels, 65% new.

Review:

Loads of black fruits, smoked game, liquid violets, and cracked pepper notes emerge from the 2018 Syrah Sequel, which has gorgeous Syrah wildness and gaminess, full-bodied richness, a pure, elegant, seamless texture, ultra-fine tannins, and a great finish. Count me impressed. You could safely put this up with the best Syrah coming out of Washington and California.

-Jeb Dunnuck 97 Points

This dry rosé has a beautiful light color. Its displays aromas of red fruits with a nice, refreshing and clean finish. There is also a touch of minerality. 

Love(R) Coteaux d'Aix en Provence Rosé is delicious with BBQ, lasagnas, grilled fish as well as a fresh Mediterranean salad. 

Luigi Baudana Barolo Baudana is made from 100 percent Nebbiolo. 

- Wine Spectator 94 Points

Luis Canas Reserva Seleccion de la Familia Rioja is made from 85% Tempranillo and 15% Cabernet Sauvignon

Aged for 20 months in new oak barrels - 50% French 50% American.

45 years old vines
Alcohol: 14,5º
Total acidity: 5,73 g./l.
Volatile acidity: 0,73 g./l.
PH: 3,53
Free SO2: 28 mg./l.
Reducing sugars: 1,3 g./l.

The “family reserve” from one of Rioja Alavesa’s most enduring family-run wineries. Wines destined to be the Reserva de la Familia label are made from a selection of grapes from old vines, those which combine a series of characteristics such as good orientation and exposure to the sun, and a poor soil which ensures low yields.

This wine is one of very few Rioja wines to blend Cabernet Sauvignon with Tempranillo. Bodegas Luis Cañas was granted permission by the D.O.Ca. to plant this variety as an experiment in the early 1980s.

Tasting notes
A brilliant garnet color with cherry hints on the edges.
The nose offers a complex variety of aromas that combine to bring an intense and sophisticated wine. Initially we can find very ripe berry fruits, smoky notes, raisins and liquor. After a certain amount of aeration, the cinnamon and jam notes appear and, with a little more time, the roasted and spiced aromas are noticed more clearly.

The palate is full, with a good presence of tannins, although these are offset by the glycerine like character, resulting in a fleshy sensation. Long lasting and lingering finish.

Winemaking and aging:
The grapes were cold macerated for 72 hours upon arrival at the winery. They underwent fermentation at 26º C in sealed cement tanks under constant thermal control, with the must pumped over daily. With the paste devatted by gravity, spontaneous malolactic fermentation took place after 45 days.
The wine was aged for 20 months in 50% medium toasted American and 50% French oak barrels. The barrel ageing not only adds tannins from the wood, but stabilizes the wine naturally. After the final racking, it was clarified in tanks with a small amount of natural egg white, decanted after 30 days and bottled directly without any type of filtration. Because this wine’s evolutionary cycle is quite slow, only corks of the highest quality available were used to ensure that it could be prolonged for several years. 

Luis XIV Anforas  is made from 60% Monastrell, 30% Arcos and 10% Bonicaire.

Bright ruby ​​color with violet hues. On the nose it is very intense and fresh, transmitting all the varietal authenticity of the Monastrell, Arcos and Bonicaire. On the palate, the purity of the fresh fruit stands out, with a light, velvety, fluid and persistent. It is a medium-bodied wine with very fine tannins.

Especially for tapas (fried fish, salads) and rice dishes (paella, arròs al forn, rabbit and snail rice, arròs a banda, caldero ...).
Due to its delicacy, it is a very appropriate wine for different dishes. 

Pulled from a Gentleman's cellar, all wines from this cellar have been purchased by the owner either from the importer or direct from winery. They stayed in his cellar until being moved to the Timeless Wines warehouse. 

Morande Black Series Chardonnay is made from 100 percent Chardonnay. 

Malleco represents the exploration of one of the most extreme valleys in Chile for wine production. A new wine frontier, an ideal terroir to produce high-end Chardonnay in Chile, with a different style from other outstanding origins such as Limarí –which offers wines with marked minerality– or Aconcagua Costa –which delivers sharp acidity and great power. The Traiguen area in the Malleco valley produces wines of great tension and fruity austerity, as well as complexity, balance and finesse. A very typical style of Chardonnay marked by elegance, verticality on the palate and subtlety on the nose and mouth.

The wine offers a bright pale yellow color, intense and elegant aromas of citrus fruits and green apples as well as hints of nuts, such as hazelnuts and roasted chestnuts. A tense and fresh acidity on the palate, and a vertical structure in the mouth. Very fine and complex, its long persistence highlights the austere character of its fruit and a delicate minerality.

Shellfish and fish of intense flavor, such as smoked salmon, swordfish, giant perch, and white meats, poultry.

Review:

"Fresh and pure on the nose with green fruits and lots of star fruit, a hint of flint and a slight creamy edge. Subtle and bright with a tense mid-palate that creates a creamy but fresh mouthfeel. Medium- to full-bodied and long. Drink now."

- James Suckling (February 2023), 94 pts

Mordoree Chateauneuf du Pape Rouge Dame Voyageuse is made from Grenache 90 % Mourvèdre 4% Syrah 4 % Counoise 1% Vaccarese 1% .

Mordoree Chateauneuf du Pape Rouge Dame Voyageuse is a more approachable version of the La Reine des Bois. It is meant to be enjoyable early compared to her sister Cuvée which is made for the long run.

Color : deep ruby red, opaque.
Aromas : red fruits, changing to touches of leather, black truffles and coffee.
Palate : fat, concentrated and full flavored with a very long liquoriced and fruity finish.
Ageing potential : 6 to 10 years.

Surface : 5 Ha. 
Yield : 30 Hl./Ha. 
Vineyard age: 60 Years 
Terroir : Clay-siliceous on pebble stones 
Harvest : by hand 
Vinification : 100 % destemmed, long 30 days maceration with a maximum of 34° C temperature. 
Estate bottled

Review:

"Moving to the 2019s from bottle, the Grenache-heavy 2019 Châteauneuf Du Pape La Dame Voyageuse offers a beautiful array of both red and black fruits as well as classic Provençal notes of lavender, peppery garrigue, and flowers. Rich, medium to full-bodied, and beautifully textured on the palate, this is another terrific vintage for this cuvée, which remains an incredible value in the market today. It will drink nicely for 10-12 years if stored correctly."

- Jeb Dunnuck (November 2021), 95 pts

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from 80% Grenache, 10% Mourvèdre, and the rest equal parts Syrah and Vaccarèse .

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Review:

"The 2020 Châteauneuf Du Pape La Reine Des Bois is a bigger, richer, more structured wine, which is normal. A blend of 80% Grenache, 10% Mourvedre, and the rest equal parts Syrah and Vaccarese, its deeper ruby/purple hue is followed by a brilliant perfume of blackberries, black raspberries, ground pepper, violets, and new saddle leather. Medium to full-bodied and concentrated, with building tannins and great overall balance, it's another wine that shows the style of the vintage brilliantly. It has plenty of up-front charm, but this beauty will evolve nicely for 15-20 years."

- Jeb Dunnuck (November 2022), 96 pts

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from Grenache 75 %,  Mourvèdre 10%,  Syrah 10 % , Counoise 3% &  Vaccarese 2%.

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Pairs with red meats, sauce dishes, game animals (woodcock, wild boar) and semi mature cheeses.

Review:

"The 2019 Châteauneuf Du Pape Cuvée De La Reine des Bois is a deeper, more masculine wine with gorgeous cassis and blackberry fruits as well as graphite, licorice, crushed stone, violets, and lavender nuances. Rich, full-bodied, and incredibly concentrated, it has a brilliant sense of freshness and purity as well as length on the finish. It's going to require 4-5 years of bottle age, but this straight-up thrilling Châteauneuf du Pape will have 20-25 years of prime drinking."

- Jeb Dunnuck (November 2021), 98+ pts

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from Grenache 75 %,  Mourvèdre 10%,  Syrah 10 % , Counoise 3% &  Vaccarese 2%.

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Pairs with red meats, sauce dishes, game animals (woodcock, wild boar) and semi mature cheeses.

Review:

"The 2020 Châteauneuf Du Pape La Reine Des Bois is a bigger, richer, more structured wine, which is normal. A blend of 80% Grenache, 10% Mourvedre, and the rest equal parts Syrah and Vaccarese, its deeper ruby/purple hue is followed by a brilliant perfume of blackberries, black raspberries, ground pepper, violets, and new saddle leather. Medium to full-bodied and concentrated, with building tannins and great overall balance, it's another wine that shows the style of the vintage brilliantly. It has plenty of up-front charm, but this beauty will evolve nicely for 15-20 years."

- Jeb Dunnuck (November 2022), 96 pts

 Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre

Color : rosé, slightly orange (mordorée colour).

Aromas : crystallized oranges and cherries, slightly aniseed.

Palate : very rounded, fresh and long finish.

Ageing potential : 2 to 3 years

Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.

Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.

Review:

"This rosé appears so pretty in the glass with its watermelon hue and presents a refreshing summery nose. Find notes of watermelon slices and yellow peaches sprinkled with sea salt. Think of pairings similar to prosciutto-wrapped melon. This is a solid rosé to enjoy all summer long."

- Wine Enthusiast (May 2023), 91 pts