" We don't sell the wine without touching the vine "
Welcome, Please Sign In
New Customer
I am a new customer.
By creating an account at Timeless Wines you will be able to shop faster, be up to date on an orders status, and keep track of the orders you have previously made.
Returning Customer
- back
Hall Wines The Kathryn Hall Cabernet Sauvignon is made from 96% Cabernet, 4% Merlot.
The 2017 Kathryn Hall is deep, dark ruby in color and elegantly balanced with layered aromas of concentrated blackberry, freshly turned earth, and a hint of warm, spicy oak. The palate is fruit-forward with underlying notes of rich cocoa and leather. Layers of black fruit, nutmeg, cassis and brooding earthy notes are abundant. Supple, seamless tannin abounds, and the wine finishes with an incredible dark fruit feed-back that lasts several minutes.
Review:
The 2019 Cabernet Sauvignon Kathryn Hall is a blend of 95% Cabernet Sauvignon and 5% Merlot, brought up mostly in new barrels. It’s a killer bottle of wine offering lots of ripe black fruits intermixed with savory herbs, melted chocolate, and tobacco. Medium to full-bodied on the palate, it shows the lush, round, velvety style of the 2019 vintage and is already impossible to resist. It’s going to evolve for 15+ years if well stored.
-Jeb Dunnuck 95 Points
Antica Vigna Valpolicella Ripasso DOC Superiore is made from 50% Corvina, 45% Rondinella and 5% Merlot.
Ripasso Superiore DOC is an elegant and refined wine, showing a beautiful and intense ruby color. Spicy, with cherry hints and wild berries notes, it features great personality and complexity. In the palate it is rich, very fruity, elegant and still young but already very well-orchestrated, with the typical notes of wild berries that blend well with the complexity of the wine.
20% in steel· 80% in wood for 6 months of which 2/3 in American and French barriques, half of which are used for the second and third time 1/3 in large barrels
Aging:
Fermentation time: about 7/10 days the first and 15 days the second.
Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°C.
Vinification: soft crushing of destemmed grapes to obtain Valpolicella.
Drying: the grapes are not dried but vinified fresh.
Harvest: mid-September with manual harvesting of the grapes.
VINIFICATION AND AGENG:
Vineyard management: sustainable agriculture and great attention to natural cycles
Vine density: 4,000 to 5,400 vines per hectare
Vine planting year: from 1972 to 2009
Vineyard training system: guyot and pergola
Soil type: limestone
Exposure: south
Height: 350/400 meters asl
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
THE TERRITORY:
Pairs well with grilled and roasted meats, as well as cheese.
©2025 Timeless Wines. All rights reserved
