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Prager’s stylistic signature is that of aromatic complexity coupled with power and tension. High- density planting and long hang times ensure ripe fruit flavors and concentration, yet allowing leaves to shade the fruit lend vibrant aromatics of grasses, herbs, and wildflowers. Minerality is a constant feature of any Prager wine.

Review:

This is a cool, brilliant and mineral riesling with so much wet stone character alongside lime peel, white grapefruit and small white flowers on the nose. Coriander leaf and root. Sharp and exciting, medium-bodied, precise and full of mountain freshness.

-James Suckling 97 Points

Quinta do Vesuvio, Vintage Port 1991 has been 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. 

Romariz White Port is a blend of wines from the Arinto, Boal, Codega, Esagna CAO, Folgasao, Gouveio, Viosinho, and Rabigato grapes grown in the Douro. This is aged in oak for three years. Aromas of fruit cocktail, round and full, orange-nutty undertone, strong flavored and sweet. Refreshing summertime drink on ice.

FOOD MATCH: Served alone for after-dinner sipping.

Rubus Brut Rose is made from 60% Tempranillo, 40% Bobal.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Rubus Spanish Red Blend Organic is made from 70% Tempranillo and 30% Syrah.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

This Organic Red Blend from Tierra de Castilla is 70% Tempranillo and 30% Syrah. It’s made in a Rhone style, with whole berry fermentation proceeded by skin contact. You’ll find a dark purple color, rich cherry fruit, freshness and a surprisingly long finish that’s almost too good to be true for a value wine.

This Junmai Daiginjo has a beautiful nose full of banana, melon and star anise. The all natural brewing process gives this sake a bright fresh palate of plum, lime and minerality with a clean dry finish. A very food friendly sake, and is thought to be best after the meal with a light, smooth, rich cow's milk cheese.

POLISHING RATIO: 40%
ALCOHOL: 16-17%
SMV +/-: +1.0
ACIDITY: 1.2
RICE KOJI: HATTANISHIKI
RICE KAKE: HATTANISHIKI
YEAST STRAIN: PROPRIETARY YEAST

FOOD PAIRINGS: Poached Lobster, Seared Scallops, Tofu, Steamed Dumplings
CHEESE PAIRINGS: Brillat Savarin, Cambozola, Dulce Latte Gorgonzola, Mimolette

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

From the Tochigi Prefecture.

This sake has aromas of gardenia, ripe kiwi, papaya, green peppercorn, aged comte cheese and notes of nutmeg, mushroom, toasted oat and yeast. This sake is bright, dry and lively with medium plus acidity, and full bodied on the palate with a long finish.

Rice Koji: Hitogokochi
Rice Kake: Hitogokochi
Yeast Strain: KT-901

FOOD PAIRINGS: Smoked or oily fish, fried Calamari and Fish Tempura, Fried Chicken 
CHEESE PAIRINGS: Foggy morning, slight ripe Brie, Raschera

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Salette Cotes de Gascogne Blanc is made from 80% Colombard, 10% Ugni Blanc and 10% Gros Manseng. 
Fresh, clean and lively with intense exotic fruit aromas. Crisp, clean and zesty in the mouth, it offers delicate flavors of citrus fruit and grapefruit, and a long lingering finish.
Enjoy as an aperitif or with grilled fish, shellfish and appetizers.

 Saumaize Michelin Pouilly-Fuisse Pentacrine made from 100 percent Chardonnay.

The name Pentacrine is derived from a small marine star-shaped fossil found in some soils on the Vergisson rock - the emblem of the estate. The cuvee is a blend of grapes from five different parcels of the Vergisson rock planted on scratched limestone. It is vinified in large barrels (demi-muids) in order to enhance the freshness of the wine.

Tropical and citrus fruit aromas and mineral character are followed by complex citrus and apple flavors balanced by a refreshing acidity. A deliciously pure and fresh white wine.

Schwarz Nitschke Block Shiraz is made from 100 percent Shiraz.

This Bethany vineyard was planted by Jason Schwarz's parents in 1968 and has been tended to by the hands of his family ever since. The vines are dry-grown and produce small crops of intensely flavored fruit.

A display of the purest blood-plum and black cherry, with cracked black peppercorn and streaky bacon over some seriously fine oak. Some subtle herbaceous qualities, nettle and thyme bring life to an otherwise immense nose. Very juicy on the palate, deeply flavorsome, long and with mouth-coating tannin for a very textured, very focused Barossa classic.

Slow cooked beef ribs, grilled meats, wild game and grilled vegetables.

Sobrenatural Tinto Organic is amde from 80% Tannat and 20% Malbec from Chakana’s Finca Nuna vineyard, fermented with indigenous yeasts. Sobrenatural is a new line of certified biodymanic and no Sulphur added wines from Chakana’s Nuna vineyard.

Deep, dark fruit aromas. Firm tannins balanced by a juicy, soft texture, good acidity and length.

Pairs with empeñadas, pork chops, Chorizo, spicy food, grilled vegetables. 

USDA Organic

Fermented with native yeasts in concrete vats for 6 months (no epoxy sealing). No fining, no filtration, no additives. NO SULFITES ADDED.

Sweet and tart with bright, festive cranberry colors, aromas and flavors, with an added sparkle. St. James Winery’s Sparkling Cranberry Wine offers refreshing, fresh cranberry acidity with a nice, long cranberry finish.

• High quality carbonated Cranberry wine crafted with integrity, consistency and sustainable practices.
• Made from 100% real fruit with no artificial flavors, colors or sweeteners. 

Made from peaches
9.5% Alcohol by Volume
13% Residual Sugar
Our Peach wine brings fresh from the orchard peach flavors and aromas to your glass. It’s the next best thing to biting into a perfectly ripe peach.
Serve chilled with spicy cheeses or your favorite dessert.

Select Wine Competition Awards:
2011 SILVER San Francisco Chronicle
2011 GOLD Florida State Fair International
2010 BRONZE Indiana
2010 SILVER Tasters Guild International
2010 BRONZE San Francisco Chronicle

The Prisoner Wine Company Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir. 

From the most recognized Napa Valley red blend comes a bold, new wine. Made in the same iconic style as The Prisoner Red Blend, we proudly introduce The Prisoner Pinot Noir. Redefining taste once again.

A mix of Russian River and Carneros AVAs produces this classic Sonoma Coast Pinot Noir with notes of ripe cranberry, pomegranate, and cherry with clove spice. The palate is driven by rhubarb and cherry with an underlying minerality and spice, which culminates with soft tannins and an elegant, balanced acidity.

Chef Brett recommends pairing The Prisoner Pinot Noir with Mushroom Risotto or Grilled Salmon.

Valminor Albarino Rias Baixas is made from 100 percent Albarino. 

Albariño is a Portuguese grape, native to the Miño River region, which separates Galicia & the Rias Baixas DO from Portugal. Albariño has a characteristic citrus aroma & high acidity.

Valminor Albarino presents a yellow straw color. On the nose, the wine shows a wide fruity range of aromas, with notes of fresh grapefruit, apricot and melon. In the mouth, Valminor combines fruity flavors and freshness with a rounded acidity, resulting in a balanced wine that boasts an opulent taste and slight spritziness. 

Vermont La Grande Cuvee Rouge is made from 90% Merlot and 10% Petit Verdot.

Produced from the best parcels of the estate, with low yields and optimal maturity, the wine reveals the expression of the Entre-deux-Mers terroir.

The Grande Cuvee boasts a deep ruby color and displays a pleasant bouquet of red berries and plum highlighting the expression of the dominant Merlot. Rich, refined, fruity and deep in structure, the palate shows good concentration and a harmonious balance. Long flavors of ripe fruits and vanilla nuances give way to an elegant cuvee.

Viejo Isaias Don Isaias Sparkling is made from 50% Chardonnay and 50% Chenin Blanc

Charmat method.

The wine is produced from grapes that grow in the highlands of the Mendoza River. Its second alcoholic fermentation with a prolonged contact with yeast brings complex aromas of stone fruits, such as white peach, and citrus aromas such as pink grapefruit and tropical pineapple. The palate reveals good acidity and freshness.