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The origin of Lot C-91 began in the fall of 1969 when Joe Heitz created this one-off cuvée, which was very normal in those days, as a more premium version of his already iconic Napa Valley Cabernet Sauvignon bottling. Joe envisioned Lot C-91 as a greater step up in quality from the Napa Valley Cabernet Sauvignon, with a higher quality of fruit sourcing, coming exclusively from the sought-after single vineyards of Heitz Cellar.

Lot C-91 is the culmination of 50 years of tireless effort, trial and error, and the continual desire to make a unique expression of the heralded vineyards of Heitz Cellar.

Review:

Wow. Such a racy and exciting nose! This is quite agile and nimble, full of red and blue berries in the forefront, then complemented by spiced orange, earl grey, red plums, potpourri, savory plums and chocolate. Tense and elegant on the palate, which is all about succulent red berries, nuance and texture. Nothing redundant here. A great Napa cabernet sauvignon that has real definition. A beauty by all accounts!

-James Suckling 96 Points

In 1969, Heitz produced a one-off cuvée called Lot C-91. It was thought of as an elevated version of the Napa Valley Cabernet – a 'best of the best' blend from sites throughout Napa. After a bottle of the '69 turned up and turned heads at a Heitz wine dinner, the winemaking team decided to produce a modern iteration. It's comprised of vineyards in four AVAs: Rutherford (34%), Oakville (34%), Howell Mountain (17%) and St Helena (15%). The dazzling nose instantly shows off the component from Martha's Vineyard and on the palate it walks the line between succulent, powerful, herbal and floral, showing none of the heat of the 2017 vintage. As of June 2020, this was still a barrel sample, while many Napa 2017s are already on the market.
-Decanter 96 Points

Expressive aromatics of fresh mango, honeyed lemon peel and toasted brioche encompass the senses. Stunningly balanced with a refined, smooth palate, lively acidity, and a weightless texture on the finish.

Our Appellation Series wines exemplify our commitment to exploration and passion for crafting soulful and thought-provoking wines that celebrate some of the world’s great terroirs.

The marine influence that follows the Russian River inland from the Pacific Coast is a powerful attribute of this region. Fog helps to keep nights cool and offers the vines a well-deserved break from daytime temperatures. Our premier Chardonnay vineyards are home to some of the coolest parts of the Russian River Valley. Here, fruit can mature gracefully on the vine, cultivating more intensely focused flavors.

This synergistic Chardonnay unveils a precisely structured palate with captivating aromatics. Notes of kiwi, lavender, and baking spice delight while complementing the pristine acidity. Individual pressed lots were all 100% native primary and malolactic fermentations, adding a profound depth and length to a refined finish.

Fact of Note: One-Sixteen Chardonnay underwent native fermentation in 60-gallon barrels.

Review:

Expressive aromas of preserved lemons, lime zest, flint and river stones. The palate is medium-bodied with bright acidity and a creamy texture, giving notes of orchard fruit, grapefruit, yellow apples and pastry. A good balance of power and finesse.

-James Suckling 95 Points

La Jota Vineyard Merlot Howell Mountain is made from 100 percent Merlot. 

Sourced from vineyards with pedigrees dating back to the 1800s, this wine continues to carry the torch of Howell Mountain’s greatness. e aromatics are lifted with plum, huckleberry and minerality leading the way. Bittersweet chocolate and dried herbs add the punctuation to an incredibly long balanced finish.

-Wine Spectator 95 Points

In general, 2018 was a great vintage for this variety, and the deep purple-hued 2018 Merlot is stunning stuff. Lots of cassis, candied violets, scorched earth, and graphite notes give way to a medium to full-bodied, beautifully textured, elegant 2018 with polished tannins, no hard edges, and a great finish. It’s going to evolve for 15 years or more.

- Jeb Dunnuck 95 Points

- James Suckling 95 Points

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.

Paul Hobbs Chardonnay Ross Station Estate is made from 100 percent Chardonnay. 

Colored in pearlescent pale straw tones flecked with gold, our 2022 chardonnay from Russian River Valley’s cool Green Valley opens with a refreshing swirl of clover and fresh-cut alfalfa laced with spring blossoms around hints of white peach and citrus that open to crisp Fuji apple and warm baking spice. Apple notes carry through in the mouth over complex layers of crème caramel and butterscotch, all lifted with the bright energy of juicy acidity and savory oyster shell minerality. The rich, structured finish is touched with sea salt—the briny tension in elegant balance with a touch of new oak.

Reviews:

Green tint to the light yellow color. A very tight 2022 for this hot vintage, showing tension and focus. Medium- to full-bodied with super integrated tannins that show such length and intensity. It gives a beautiful nod to grand cru Burgundies of yesteryear. Love this. Drink or hold.

-James Suckling 97 Points

Technically from Green Valley of the Russian River Valley, the 2022 Chardonnay Ross Station Estate is a bright yellow green hue and comes from the Hudson Vineyard, which sits on pure Goldridge soils and includes some of the later ripening Calera clones. Aged 18 months in barrel, the wine has a Grand Cru-like richness and layered depth. In the glass, it shows off a wonderful bouquet of candied apple, honeysuckle, lemon oils, and almond. The palate is rounded, with a silky texture and great acidity that propels it through the palate to its long finish with notes of almond. This is an exceptional wine to drink over the next 10-12 years. 460 cases were produced. Drink: 2024-2036.

-Jeb Dunnuck 97 Points

Paul Hobbs George Menini Estate Pinot Noir is made from 100 percent Pinot Noir. 

Brilliant ruby red in the glass, the 2022 vintage follows the color with matching aromas of wild mountain strawberry, raspberry, and cherry infused with hints of black tea. On the palate, this wine has the texture of thick satin, evolving seamlessly with subtle energy and pleasant tension. Elegant, fine-grained tannins run through a lingering, juicy finish.

Review:

This has fantastic intensity and focus with firm and racy tannins that show blue fruits, orange peel, hibiscus flowers and plants. Medium body. Acid and tannin driven. Complex structure. 85% of this is heritage clones of Mount Eden, Calera and Swan. Drinkable, but better in two or three years.

-James Suckling 97 Points

A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.

The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone. 
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre. 
The pruning technique used is cordon 
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels. 
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.

Review:

Rich and very slender in the sensory profile alternating notes of black prunes, blackberries, sandalwood, incense, camphor, withered white flowers and vetiver. Hints of woodland undergrowth animate the secondary scene giving it a dark character. Full bodied, soft tannins and a solidly performing finale. Better from 2024.

Raffaele Vecchione - WinesCritic.com 93 Points

Prager Smaragd Klaus Riesling is made from 100 percent Riesling. 

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952. 

Tasting Notes:

Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling. 

Food Pairing

Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.

Review:

  What a stunning example of cool climate riesling. It’s full-bodied and deep, but so cool and delicate, packing in sleek layers of honeysuckle, apricots, lemons and grapefruit married to thyme and crushed rock. So long and seamless, with tension and focus that just keeps going. Sustainable. Try from 2025.

-James Suckling 98 Points

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. 

Sojourn Cabernet Sauvignon Oakville is made from 98% Cabernet Sauvignon and 2% Petit Verdot.

This Cabernet Sauvignon was produced primarily from grapes sourced from Oakville Ranch Vineyard, sitting at 1,000 to 1,400 feet above sea level with a westward aspect overlooking Napa Valley. The vineyard was replanted in 2006 by esteemed organic viticulturist Phil Coturri, and is fast gaining a reputation for producing some of the best Cabernet Sauvignon in Napa Valley. The rocky clay, loam and basalt soils have a heavy iron influence providing structure, power and depth. Cabernet Sauvignon lots fermented separately from two other vineyards that reside in alluvial soils along the Oakville foothills were blended in to add expressive fruit character and lush tannins.

This blend of our generous and supple Oakville Cabernet Sauvignon is dominated by Oakville Ranch Vineyard. Located in the hills among famous neighbors Dalla Valle, Pedregal and Backus vineyards, Oakville Ranch produces powerful, rich, structured wines. Cabernet Sauvignon wines made from two other vineyards along Skellenger Lane were blended in to add expressive fruit character and lush tannins. Each component of this blend spent four weeks fermenting on skins to ensure that the tannins and fruit flavors were balanced. The resulting wine is rich and vibrant, offering vivid flavors of blackberry, raspberry, cassis and mocha.

Review:

Powerful and richly flavored, this 100% Cabernet Sauvignon carries lush flavors of red and black plum, wet tobacco and layers of oak. Tannins are densely packed, velvety-textured and persistent. A wine of generosity.

-Wine Enthusiast 93 Points