Products meeting the search criteria

Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo

Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.

After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this period all barrels are blended ( 50% Torriglione and 50% Rocche dell’Annunziata) in old barrels for 48 months again. The wine is bottled and refined for 24 months.

There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.

Gaudrelle Monmousseau Clos le Vigneau Vouvray is made from 100% Chenin Blanc

Clos Le Vigneau is a single vineyard from an area known as "les Gués d'Amant" or "Lover's Gap". Most of the vines were planted in 1929. 

Off dry in style with honey, earth and apricot notes. Wines from the town of Vouvray have been known to age well for 40 years. This particular bottling should hold for at least 5-7 years. 

Giant Steps Sexton Vineyard Chardonnay is made from 100 percent Chardonnay. 

 Review:

Stunning, with incredible vibrancy and concentration to the orange sherbet, lemon curd and ruby grapefruit flavors at the core. Features fresh-grated ginger, lemon thyme and salted melon on the finish. Drink now.

-Wine Spectator 94 Points

The Stone Terraces 2021 Vintage Port has incredibly fresh and lifted aromas with the hallmark tropical fruit character. The wine is concentrated whilst being supremely refined with polished tannins and taut acidity combining to deliver sublime elegance and balance.

 Review:

What a polished and beautifully structured vintage port with ultra-fine tannins that run the length of the wine. It’s medium-bodied with a terrific intensity and brightness. Seems slightly drier than normal for a Graham’s vintage. Fantastically fine tannins. Black berries and tangerines with other tropical fruits. Hints of nuts at the end. Racy and muscular.

-James Suckling 95 Points

Gravas Sauternes is a blend of 100% Sémillon.
The wine shows a lovely pale golden color with deep golden highlights. Round and well-balanced offering complex aromas of candied fruits backed up by a hint of exotic fruit (mango, guava) and white flowers. On the palate, it is ample and fleshy, leading into a silky and long finish.   

The wine pairs well with white meats, scallops, exotic and spicy dishes, foie Gras, Roquefort blue cheese, chocolate desserts.

Guilhem Tournier Bandol Rouge Cuvee Luisa Jeanne is made from 95% Mourvedre and 5% Syrah.

The wine takes its name from a goddess, Luisa Jeanne.  It has a deep red color with dark brick hues, a very intense and complex nose with strong sensations of dark fruit, compote, spice, earth and garrigue, with a minty touch. Palate intense, complex and silky, full and opulent with olfactive sensations and a slightly mineral saline aftertaste accompanied by rich but ripe tannins wrapped in a fruity robe. Approachable, long, harmonious, elegant.

Late manual harvesting of left grapes, their selection according to ripeness, harvesting parcel by parcel, variety by variety, separate vinification. Long fermentation with natural yeasts to oxygenate the must, gentle extraction of color and tannins, decanting and dipping of the matoline cap to absorb the tannins and make the wine silky and expressive. Aged for 18 months in old foudres.

A gastronomic wine for major occasions, ideal for red meat, game, charcuterie, cheese, chocolate and Provençal cuisine.

Review:

- Wine Enthusiast (July 2022), 93 pts

Harney Lane Old Vine Zinfandel Lizzy James Vineyard is made from 100 percent Zinfandel. 

Unabashedly ripe, but keeping true to it’s vineyard driven Zinfandel fruit notes of dark morello cherry, blackberry and pomegranate jelly. This full-bodied wine is deep with concentration, supple and polished with a careful measure of sweet oak that supports the generous fruit flavors.

Lizzy James Vineyard is registered as a Historical Vineyard by the Historical Vineyard Society; The vineyard name is the middle names of our children which were given to them in honor of grandparents.

Sub-appellation : Mokelumne River

T.A. : 6.5 g/L
pH : 3.8
R.S. : 0.4 %

This mountain grown wine shows expresses ripe fruits of the warm days and the acid balance from the cool nights. Vibrant fruit aromas of blueberry, raspberry, and plum are the hallmarks of the aromatics along with a subtle cedar/cigar box note. These aromatics lead into voluptuous flavors of berries and spice in this structured, yet lively Pinot Noir.

In the Anderson Valley of Mendocino County the local residents speak an obscure dialect of English known as Boontling, developed in the late 1800s. The “Muldune Trail” was a term used in Anderson Valley lore o¬en describing the road traversing the ridge to Ukiah. There are other definitions of hitting the “Muldune Trail” that we will leave to the drinker to discover!

Review:

Pouring a deep ruby, the 2021 Pinot Noir Muldune Trail is more extracted with kirsch, polished leather, lavender, and pine. Full-bodied, this is the most powerful wine in this lineup, while having a luxurious feel, a velvety texture, and plushness throughout. Offering notes of turned soil and wooded earth, with meaty berry fruit and black tea, it’s a substantial wine but is well-made. Drink 2025-2040.

-Jeb Dunnuck 94 Points

The characteristics of Haut-Marbuzet are mostly defined by its wine-producing methods.
The grapes are harvested once they are very ripe, then destalked. The maceration time is very long. Owner Henri Duboscq remains committed to using traditional materials, like concrete vats. They preserve the natural yeasts of past wines. Henri Duboscq says that he likes the idea that each year, the new yeasts revive the old ones, and the old influence the new.

The Duboscq were among the first to harvest overripe grapes. The wine is then matured in new oak barrels. Here, too, Haut-Marbuzet was among the first to use this production technique. All of these practices complete the characteristics of the terroir. They influence the color of the wine, its structure, its body, and finish.

Henri Duboscq often speaks of his love of unctuous wines, feminine wines that have fine, woody scents, with soft and ripe tannins. From this point of view, the wine of Haut-Marbuzet clearly stands apart from the classical wine of Saint Estèphe which is more virile, austere and astringent.

Tasting notes
Haut-Marbuzet shows a dark and intense color and a delicous bouquet of red and black fruit aromas, violet, pepper and coconut nuances. On the palate, the wine is rich and unctuous, with fine and peppery tannins that support the solid and fresh texture.

Review:

"Black and blue fruit, walnuts, gravy, vanilla, praline and cigar box on the nose. Full-bodied with fine tannins. Balanced, layered and polished with a fleshy texture. Harmonious, with elegance and intensity. Beautiful finish. Wow. Drink from 2025."

- James Suckling (January 2022), 96 pts

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. 

I Brand Cabernet Franc Bayly Ranch is made from 100% Cabernet Franc.

This 100% Cabernet Franc is produced from vineyards located in Tres Pinot Creek, (along San Andreas Fault Line), at only 800 foot elevation. A great locale for Cabernet Franc to exhibit Loire-like structure overlaid with the bright fruit befitting California sunshine.

Review:

"This is a sprightly, textural, mineral-driven bottling that's immediately fascinating yet will be a joy to watch evolve. Light in the glass, it begins with aromas of cranberry, nori wrap, herb-dusted strawberry and a hint of dried blood. The palate shows a rusty edge, offering dried strawberry, crumpled oregano and a hint of green peppercorn. Drink now through 2034. - Matt KETTMANN"

- Wine Enthusiast (Septmember 1st 2021), 94 pts

Ptit Paysan Cabernet Sauvignon  is made from 91% Cabernet Sauvignon, 6% Petite Verdot, 3% Cabernet Pfeffer.

Oak: 11 months on lees in neutral barrels

The Cabernet Sauvignon is sourced from a vineyard at the foot of the Santa Cruz Mountains west of Morgan Hill, which grows in a mix of granitic and volcanic soils, and a 25-year-old vineyard east of Gilroy, which grows in deep, extremely sandy soils against the foothills of the Diablo Range. The Petite Verdot is sourced from the Paicines AVA and grows in rocky alluvial deposits above the Tres Piños Arroyo. All three vineyards experience the warm days and cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars.

Le P'tit Paysan offers intense blackberry, dark cherry aromas, chocolate, herbaceous and toasty notes on the palate. Medium-bodied, well-balanced with moderate and integrated tannins that give structure and liveliness to the wine.

Pairs well with steak, duck, game, hearty stews, ribs, and dark, rich sauces.

Ilaria De Nardi Valpolicella Ripasso Classico Superiore is made from 60% Corvina, 20% Rondinella, 20% Corvinoni

Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.

Excellent with cold cut, fresh and mature cheeses. Perfect with red meat and game.

Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.

Pairs well with roasted meats.

Bright deep ruby color, with spicy aromas reminiscent of red pepper, pepper and slight sensations of licorice.
In the mouth we can again find the typicity in its spicy flavors, balanced tannins, fresh, vibrant acidity and good volume.
Persistent, complex finish, with the authentic characteristics of a great Cabernet Franc.

Perfect companion for red and game meats, pasta, stews, rice and a variety of winter cuisine dishes.

Review:

“Beautifully judged by Fabricio Orlando, this is a rich, plush San Rafael Cabernet Franc from a bodega that’s getting better with every vintage. Cut grass, dark chocolate and green pepper aromas are complemented by fine 85% new oak, plum and black cherry flavours and nuanced, layered tannins. 2024-32.”

- Tim Atkin 2024 Best of Argentina Report, 94 points

Imperial Stag Malbec is made from 100 percent Malbec.

Perfect companion for red and game meats, pasta, stews, rice and a variety of winter cuisine dishes.

Review:

 There's a texture, weight and self-confidence about the Imperial Stag reds that I find really appealing. Stylishly oaked in 85% new barrels, it combines aromas of violet, liquorice and coffee bean with a palate of cassis, blackberry and fresh green herbs, sculpted tannins and a refreshing, tapering finish. 2025-32

-Tim Atkin MW Argentina Report 93 Points

Inglenook Rubicon is made from 88% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc, 1% Petit Verdot

Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."

Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.

 Strikingly rich in color and extract, the 2018 Rubicon is unquestionably a precocious, hedonistic wine. The exotic, well-knit aromas and flavors include ripe cassis, allspice, star anise, vanilla and black licorice. Upon entry, this full-bodied wine envelops the palate with its luxurious concentration and supple, silky tannins, supported by vibrant freshness from the balanced acidity, and perfectly-integrated French oak. Very long and expansive in the finish, the 2018 Rubicon will be memorable for decades to come.

Review:

Subtle and complex red with blackberry, black truffle, sweet tobacco and mahogany. Highlights of lavender and violets. Full-bodied and very tight with finesse and tension. Very polished, fine tannins. Long finish. Delicious already, but best after 2022.

-James Suckling 97 Points

J. Lohr Cuvee St. E  is made from  80% Cabernet Franc, 20% Cabernet Sauvignon

The 2016 J. Lohr Cuvée St. E captures the ripe but savory side of the Bordeaux varieties. This wine is dark in color with a bright garnet hue. Aromas of red currant, coffee bean and dark chocolate lead to a palate of ripe plum and cassis. Tightly wound tannins are typical in Cabernet Franc and present the greatest reward after a few years of bottle age.

A perfect pairing for filet mignon with a shallot cream sauce or Osso Bucco (braised veal shanks) over a bed of polenta.

Review:

Strong aromas of black cherry, toasted oak, caramel, vanilla, charred coffee bean and milk chocolate make for a heavy nose in this blend. Blackberry and dry elderberry flavors are framed by firm tannins and asphalt on the palate.

-Wine Enthusiast 92 Points

-Decanter 92 Points

Jean-Michel Sorbe Reuilly Blanc is made from 100 percent Sauvignon Blanc. 

The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.

The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.

Pair with crustaceans, asparagus, or goat's cheeses.

After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.

Jean-Michel Sorbe Reuilly Blanc is made from 100 percent Sauvignon Blanc. 

The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.

The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.

Pair with crustaceans, asparagus, or goat's cheeses.

After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.

Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.

The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.

The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.

Pair with crustaceans, asparagus, or goat's cheeses.

After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.

SALE!

Jip Jip Rocks Chardonnay is made from 100 percent unoaked Chardonnay.

Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.

 Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.

Review:

Attractively fruited and fragrant, the wine shows golden peach, baked fig, vanilla and lemon peel aromas on the nose, followed by a succulent palate that’s creamy and lingering. Beautifully styled and highly enjoyable. At its best: now to 2023. AU$23.00. Dec 2019.

-Wine Orbit 92 Points