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. 

Contact us direct for discount on 6 and 12 bottle purchases

The Opus One 2018 offers profuse aromas of blackberry, cassis, and black cherry. Elegant notes of violets, white pepper and rose petals follow and together they deliver a very seductive bouquet. The seamlessly layered flavors build to a crescendo of fresh and juicy black-fruit, accented with hints of orange zest, licorice and dark chocolate. Beautifully balanced, the smooth round tannins and fresh acidity combine to create a soft, creamy mouthfeel and extend the flavors into a long persistent finish.

Blend: 84% Cabernet Sauvignon, 6% Petit Verdot, 5% Merlot, 4% Cabernet Franc, 1% Malbec

Reviews:

Extremely perfumed and floral with lavender, lilacs and violets to the sweet, ripe berries, such as blackberries and blackcurrants. Some slate and graphite, too. It’s full-bodied, yet ever so balanced and refined, with super fine tannins that last for minutes. Fresh herbs, such as bay leaf and lemon grass highlight the dark fruit. The quality of tannin is exquisite with wonderful polish and refinement. Lasts for minutes. So wonderful to taste now, but better after 2026.

99 Points James Suckling

Ottella Lugana DOC Riserva Molceo is made from 100% Trebbiano di Lugana - 25-30 years old.

The wine is produced in the area of San Benedetto di Lugana in estate vineyards that are most suitable due to the high content of white clay.

COLOR • Golden, clear, intense.
NOSE • It immediately opens with fruity notes that are enchanting, penetrating and complex. Characterized by hints of citrus fruits, flowers and fine mineral and elegant notes.
PALATE • Complex and intense blend of mineral flavors; captivating, long, lively, both in the persistence and in the strength of the flavors, mingling with unmissable citrus sensation. A delicate evolution, fine flesh, perfect longevity.
Since 2009 it has won every year the TRE BICCHIERI GAMBERO ROSSO award.

The harvest and selection of the grapes are done strictly by hand, in small 17 kg crates.
PLANTING LAYOUT AND YIELD • Double bow Guyot, yield around 8,000 kg. of grapes per hectare, equivalent to 5,040 liters of wine or 63%.
HARVEST PERIOD • Harvest late in October.
FINING AND FERMENTATION • Delicate, soft pressing of the whole bunch for most of the production, the rest with gentle destemming by oscillation. Thereafter, a strict protocol of vinification: partial malolactic fermentation, fining for 16 months on the yeast and fine lees, which mostly takes place in stainless steel tanks (80%) and the rest in wooden tonneaux and barriques.

Stimulating with marine or freshwater fish, it also goes well with savory or fatty meat (goose or pork). Enjoyable with seasoned, herbal cheeses of various types and elaborate dishes.

 Review:

This riserva Lugana opens with aromas of baked nectarine with an almond crumble, followed by wafting notes of pressed wildflowers and poached lemon peel. The palate is rich, showing a lime and tropical-fruit cream note topped with sea salt, but balanced by the electric acidity on the finish. Super tasty!

-Wine Enthusiast 93 Points

Elegant and delicate in its sensorial profile, it shows notes of rose petals, linden, geraniums, hawthorn and lime. Medium-full body, radiant and essential in taste, it shows grace and personality and a truly Mediterranean aftertasting. Nice and tasty, fresh and vibrant! One of the best Lugana tastings. Drink now or grow old.

-Raffaele Vecchione - WinesCritic.com 94 Points

Rioja Oriental is blessed with a warm, dry Mediterranean-influenced climate (unlike Rioja’s west, where the climate is more continental). The soils, formed by carbonate sedimentation with diverse colluviums containing deposits of volcanic ophite, quartz, and sandstone, covered with carbonate clay, sand, and silt. At varying depths, there is a poor, cold horizon containing petrocalcic calcium (calcium carbonate) with a distinctive white color—this is prized by many for its ability to impart a mineral-driven finesse to the wine.

Rioja’s eastern-most district is often described as flatter than its western counterpart but make no mistake—there is significant elevation here. The grapes for Propiedad represent the pinnacle expressions of Palacios Remondo’s terroir and come from three estate vineyards: Las Mulgas, Valviejo and Corral Serrano Viejo.

The soils between 0.5 and 2 meters thick are from the Quaternary Period, formed by carbonate sedimentation with colluviums of very diverse origin, containing volcanic ophite, quartz, sandstone, etc. covered with carbonate clay, sand, and silt. The exposure is east/northeast on the Yerga Mountain slopes with vineyard heights reaching between 400-640 meters (1,321-2,099 feet) above sea level with a vine age of 30-94 years old. The grapes were harvested between Sept. 28th and Oct. 6th.

The grapes were destemmed, crushed, and fermented with native yeasts in wooden vats with gentle cap immersion. Maceration took place over 35 days followed by spontaneous malolactic fermentation in barrel. Aging was 10 months in fudres and bocoyes (wooden cask) followed by fining but no filtration.

Propiedad is quite elegant but has remarkable concentration. Dried herbs, strawberry, blueberry, and baking spices ripple over subtle earthy notes and fine-grained tannins. The palate is seamless and beautifully balanced, sporting a mineral verve and seductive mouthfeel. Will age beautifully for a decade or longer.

Review:

Nose: red fruit, ripe fruit, expressive, dried herbs, wild herbs. Mouth: tasty, full, good acidity. , aromatic, varietal

-Guia Penin 95 Points

A blend that is unique in Rioja, this combines mostly Garnacha with around 7% of Tinto Velasco, Graciano and Bobal, all sourced from a six-hectare parcel on the Monte Yerga. Rich, dense and concentrated, with remarkable intensity, focus and balance, nuanced oak and a fine,    refreshing    finish.    2020-28

-Tim Atkin 95 Points

The old-vine Garnacha 2017 Propiedad was produced with grapes coming from organically farmed vineyards in Las Mulgas, Valfrío, Valviejo and Corral de Serrano in Alfaro, vineyards that are organically farmed. The destemmed and crushed grapes fermented in oak vats with indigenous yeasts and the wine matured in larger oak vats (mostly 5,000-liter) for 12 months. It has the Mediterranean profile of the vintage with some jovial notes of orange peel and red cherries intermixed with aromatic herbs. The palate reveals fine-grained, slightly dusty tannins. The palate has more freshness than what you expect from the notes on the nose. This wine has a good evolution in bottle even in warmer years like this or 2015.

-Wine Advocate 94 Points

A super elegant and silky Rioja with delicate red fruit and milk chocolate aromas, rather than the blueberry and bitter chocolate of so many modern wines from here. Lingering, filigree finish that draws you back to the glass.

-James Suckling 94 Points

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

The 2015 vintage produced delicious concentrated wines in smaller quantity than normal. This black raspberry colored Cabernet has lovely open aromatics of black cherry, berry, and plum layered with a perfect balance of new and used French Oak.

Reviews:

"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) - Decanter 95 Points 

Patricia Raquin Nuits St. Georges les Vaucrains is made from 100 percent Pinot Noir.

"Vaucrains" comes from old French word meaning place with very little fertility (which is very good terroir for grape production)
Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards

Tasting Notes: Powerfull aromas with lots red wild fruits, full bodied wine with great aging potential.

VINEYARD: Gravel and Silt

HARVEST: Harvest by hand.

VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.

AGEING: Aged in new French oak barrels for 16 months.

Roast lamb - Rib steaks - duck

The grapes for this wine come from a small parcel of 1.1 acre in the village of Beaune. This Chardonnay offers an intense nose on yellow fruits, apricot and peach. Beautifully textured, round and opulent on the palate, the wine combines a mineral character, power and freshness with a crisp and long finish.

Pair with grilled fish, Bresse chicken, Prawns. 

Houyi Vineyard is Realm’s estate vineyard on Pritchard Hill. Tucked away on the eastern side of Napa Valley, Pritchard Hill is home to some of the best-known wine names in the world. At an elevation of nearly 1300 feet, our 22 acre vineyard sits above the fog line, its vines soaking in the morning sun. The vineyard is full of dense, volcanic rock. These unique soils provide an environment for the vines to produce concentrated fruit. This wine is rich and complex yet soft and elegant. It is approachable in a way that runs counter to many mountain wines. A paradox…

Realm has produced a single vineyard cabernet sauvignon from Houyi Vineyard since 2013. After cherishing this site for nearly a decade, we had the good fortune of acquiring the vineyard from the Chang family in 2022. We are grateful for the opportunity to continue the Chang family’s legacy as stewards of this special land.

Distinguishing Characteristics
Red fruit; aromatic; softer; approachable tannins that run counter to some mountain sites

Moonracer is Realm’s Estate wine from our SLD Estate Vineyard on Wappo Hill in the Stags Leap District. It is said this elevated site was important to the Wappo Native Americans as it provided the tribe with a central lookout from which to identify intruders and such. The Wappos, though small in number, were known for their bravery, strength and athleticism. Author Jack London, writing about the curious inter-tribal races that took place during full moons, noted that the Wappos often won these contests. Thus Moonracer, an oblique reference to the earliest inhabitants of the place Realm calls home.

The Cabernet Sauvignon-based Moonracer is composed of the finest lots from the Estate vineyard. Winemaker Benoit Touquette has much to choose from, as the site, with its multiple blocks, elevations, facings and diverse soils, has character in spades. Moonracer bears the unmistakable mark of this stimulating vineyard as well as the Stags Leap District. The wine is strong and powerful yet elegant, with refined tannins and plenty of depth. What Benoit calls “intellectual.” It’s a wine that will appeal to both international and American palates. It walks the line, combining characteristics typical of northern and southern Napa Valley. It’s got plenty of fruit but also layered flavors, depth and complexity.

Distinguishing Characteristics
Red, blue and black fruit; floral notes; complex, layered wine; intellectual

Realm Cellars Bard Red Blend is made from a blend of 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah.

The 2021 is the largest and most complex blend we've ever made with dozens of components from vineyards across the realm of Napa Valley. This vintage includes new vineyard sources from Calistoga, Rutherford and Oak Knoll AVA, allowing us to broaden our painter’s palette. The Bard is generally more approachable in its youth than some of our single vineyard bottlings, but we expect it to age for many years to come. This is our first time using a technical cork for this wine, which should guarantee consistency and improve longevity.
Blend: 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah.

Review:

Lastly, the 2021 The Bard checks in as 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, and the rest Petit Verdot and Petite Sirah. This beauty has a killer bouquet of cassis, spring flowers, graphite, chalky minerality, and violets. This carries to a full-bodied, seamless, silky, flawlessly balanced effort revealing fine tannins, a good sense of freshness, and a thrilling finish.

-Jeb Dunnuck 98 Points

Rebuli Prosecco is a noble wine with a bright straw color, made from a selection of Prosecco grapes, which highlights the flavors and perfumes of the area. It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.
 

"Pretty silvery straw color. Orange, juicy lemon, peach aromas with a crisp, lightly effervescent, fruity-yet-dry medium body and a long, tangy mineral, starfruit and spice accented finish. Exceptional flavorful, balanced and stylish. A perfect aperitif."
World Wine Championship Award: GOLD MEDAL
Beverage Testing Institute - May 9th 2011 - 91 points (Exceptional)

               
"Toasty, which makes this a little more champagnelike and perhaps more familiar to consumers. Nice balance; quite refreshing."
- Washington Post (Dec 08) - VERY GOOD

"This wine is so much fun that it seems vaguely illegal. Lightly floral in aroma, it shows fresh but restrained fruit flavors. The effervescence is abundant but soft, yet the wine remains structural and refreshing thanks to crisp acidity. Clearly the top pop for parties." - Washington Post (2006)

"Very pale straw. Very fine mousse. Nice elegant bead. Aromas of fresh bread dough, pear, touch of marzipan. Light attack. Semi-dry. Licorice note on palate. Soft, light. Simple, light pear flavors."
- International Wine Review (Dec 08)

This large Spumante estate with just over 100 acres of vines produces high-quality Prosecco. The non-vintage Rebuli Prosecco di Valdobbiadene Extra Dry is light-bodied and flowery with plenty of white peach, orange and pineapple notes in its exotic aromatics and flavors. It is off-dry, but most consumers would consider it to be a dry sparkling wine. Drink it over the next 12-18 months.-Robert Parker 90 Points

This pale rosé colored spumante boasts a rich mousse and persistent bubbles. The intense and fruity bouquet of raspberry, wild strawberry, pink grapefruit is intertwined with almond, rose petals and balsamic notes. The palate is fresh, well balanced and harmonious with full flavors of strawberry fruit and a long finish.

Visual aspect: Straw yellow color with persistent mousse. 

Aromas: Fruity notes of delicious Golden apple and Kaiser pear with a pleasant citrus background. 
Mouthfeel: The wine is well balanced with a nice acidity and minerality, combined with freshness and complexity. 
The finish is long and very pleasant.

Area of origin: Valdobbiadene, Conegliano, Vittorio Veneto.
Soil: calcareous clayey
Varietal: Glera (known as Prosecco)
Harvest: manual harvest with grape selection
Winemaking: off skins by gentle pressing.
Primary fermentation with controlled temperature by selected yeats.
Refinement :Stainless Steel tanks
Foaming: secondary fermentation in "autoclave" (cuve close) at a controlled temperature with selected fermentation as long as a 5 bar pressure is reached.
Fining: 60 days
Training system: autochthonous called "capuccina modificata"
Bottling: isobaric bottling after sterile filtration.

It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.

Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.

Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.

Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.

Riebeek Cellars Merlot is made from 100% Merlot.

Grapes were cold soaked overnight. Inoculated with selective yeast. Fermentation took place at 24 - 26 degree Celsius. Wine were pressed at
above 2 degree Balling. Malolactic fermentation finished in stainless steel tanks. Oak maturation include French oak chips, French oak staves and 2nd and 3rd fill barrels. All blended together to perfection.

The style is elegant with distinctive red berries and well-integrated wood flavors on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavors of abundant berries.

At room temperature or slightly chilled. Enjoy with pasta or light meat dishes. 

Riebeek Cellars Merlot is made from 100% Merlot.

Grapes were cold soaked overnight. Inoculated with selective yeast. Fermentation took place at 24 - 26 degree Celsius. Wine were pressed at
above 2 degree Balling. Malolactic fermentation finished in stainless steel tanks. Oak maturation include French oak chips, French oak staves and 2nd and 3rd fill barrels. All blended together to perfection.

The style is elegant with distinctive red berries and well-integrated wood flavors on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavors of abundant berries.

At room temperature or slightly chilled. Enjoy with pasta or light meat dishes. 

Riebeek Cellars Shiraz is made from 100% Shiraz.

Cold soaked for one day and then inoculated with selected yeast. Fermentation temperature was between 24 - 26 degree Celsius. Malolactic fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice. Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.

Serve at room temperature. The perfect companion to barbequed lamb, filet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserves platter.

Riley's Rows 3x3 Red Blend is made from 36% Cabernet Sauvignon, 35% Syrah, 29% Merlot

Riley’s Rows "Three by Three" Proprietary Red Blend North Coast is a great wine from some of the winery's favorite North Coast vineyard sites. The Merlot is from their Brandt ranch in Lake County…which, is one of the best vineyards in Lake County. The Cabernet and Syrah are both from great Sonoma County sites.

Riley’s Rows 3 x 3 displays a nose of ripe plum and Bing cherries with a hint of cocoa. The palate opens with ripe red berries. The mid-palate offers a delicious melange of blackberry, Rainer Cherry, and nutmeg. The wine has a long finish, very balanced acidity, and soft tannins. The wine is approachable now but will age nicely for many years to come!

Rinaldi Malvasia di Castelnuovo Don Bosco Tasting notes: Frizzante style, with hints of black pepper, cherries and red fruit notes. A frothy, & slightly sweet aperitif…

Vines are planted on limestone soils. Only 63 hectares exist of this very small DOC of Malvasia di Castelnuovo Don Bosco. Grape varietal is Malvasia di Schierano.

Pairs well with dessert and Asian food.

Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato. 

Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.

The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.

Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.

Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato. 

Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.

The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.

Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.