Fonseca Vintage Port 1966 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. 

Gaja Costa Russi Nebbiolo is made from 100 percent Nebbiolo.

Costa (Italian for the side of the hill facing the sun) Russi (the nickname of the former owner) is ruby red in color, with a captivating aroma of blackberries, violets and roasted coffee beans. The purity of the palate is layered with dark fruit flavors and complex tannins.

STYLE: Complex, Elegant

FLAVOR: Blackberry, Violet, Roasted Coffee Beans

Review:

The 2016 Barbaresco Costa Russi is a more floral, sappy Barbaresco, offering textbook notes of black cherries, rose petals, sappy herbs, and violets. It's one of the more vibrant, juicy, and perfumed wines in the lineup and has medium to full body, bright yet integrated acidity, and the same incredibly polished yet certainly present tannins found in all these 2016s. This is another elegant 2016 that never puts a foot wrong. 

-Jeb Dunnuck 98+ Points

The 2016 Barbaresco Costa Russi is ripe, creamy and enveloping, as it so often is, and yet also preserves the super classic sense of structure that runs through all these wines. In 2016, Costa Russi has an extra touch of mid-palate sweetness that gives the wine its sense of immediacy. Succulent red cherry, rosewater, kirsch, mint and dried flowers meld together in the glass. Soft and sensual, with tons of allure, Costa Russi is another winner from Gaja. Time in the glass brings out the wine's density and tannins, both of which it has in spades.

- Antonio Galloni 98 

This delicate red features floral, strawberry, cherry, currant and loamy earth aromas and flavors, showing terrific balance. A line of firm tannins adds support, and the finish is long and expansive. Best from 2023 through 2045. 175 cases imported. 

 -Wine Spectator 97 Points

Grahams, Vintage Port - selected by Grants of St. James, LTD. (English bottling - London) 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. 

Justin Vineyards & Winery Isosceles Reserve is made from 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot

Dark, ruby/purple core with a medium intensity rim and moderately stained tears. Complex and very aromatic with black cherry, cassis, toasty vanilla, cinnamon, cedar, graphite, oak, dusty leaf notes, star anise and red licorice. Full bodied, with ripe black fruit of cherry, currant and berry with baking spice on entry. The mid-palate features sustained fruit with sweet tobacco, leather, vanilla and licorice, and mouth coating tannins that balance its full fruit character through a very long, fresh and beautifully balanced finish that evolves with a complex mix of fruit, spice and savory elements.

The 2016 ISOSCELES Reserve is a bold, but balanced wine that pairs nicely with rich meat dishes like slow cooked stews and braises, but shines beautifully with a simple grilled ribeye steak.

Review:

Clean lines of blackberry jam, charred toast and crushed slate make for a focused nose in this reserve blend of 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot. It is very dense and thick on the palate, where mocha, caramel, loamy earth and dark berry flavors align into an lusciously rich yet elegantly dry experience.

-Wine Enthusiast 95 Points

Kershaw Chardonnay Deconstructed Lake District Cartref CY96 is made from 100 percent Chardonnay.

Sourced from the western part of Elgin, known as the Lake District, this clone produces wines that are nervous, aromatic, elegant and sharp with slightly lower alcohol and finely balanced, the fruit profile being subtle with hints of citrus/orange peel and peach blossom and with time, some nutty elements. The Cartref soils, a mixture of decomposed granite, pebbles and quartz, adds delicacy and heightens the fruit intensity.

The inspiration for my Deconstructed Chardonnay stems from my belief that the Elgin region boasts credentials that make it world-class. To bolster these regional credentials, I have set out to prove that Elgin has both a signature grape, as well as specific ‘terroirs' (meso-climates) that reflect intra-regional distinctions. To fully comprehend this, it is necessary to dig deeper into the DNA that make up our region. To elucidate this, I have decided to make these 3 Chardonnay wines, each selected from a specific vineyard and an individual clone. Importantly, this is an ongoing story that will unfold over the coming years.

Long Shadows Pedestal Merlot 2016 is made from 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot.

Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.

With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.

Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.

Review:

"The 2016 Pedestal from Michel Rolland checks in as a blend of 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot that spent 22 months in 85% new French oak. It has a rocking bouquet of smoked black fruits, espresso, chocolate, and tobacco that gives way to a full-bodied, plump, incredibly sexy red that does everything right. It's one serious mouthful of Merlot and should keep for 10-12 years." - Jeb Dunnuck (April 2019), 95 pts

"The 2016 Pedestal Merlot has a precise nose of dusty plum, red flowers and soft oak tones with an elegant aroma of pencil lead fluttering about. The medium to full-bodied palate is clean and correct, with plush dark red fruit, dusty tannins, purple flowers and soft oak spices of vanilla, cardamom and nutmeg. The wine ends with a long, thoughtful, well-balanced finish that delivers complexity and pleasure simultaneously. Michel Rolland made this beauty of a bottle. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #246, December 2019), 94 pts 

Long Shadows Pirouette Meritage is made from 68% Cabernet Sauvignon 15% Merlot 8% Petit Verdot 6% Cabernet Franc 3% Malbec

Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend.

Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards. Building on the success of our canopy managment program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation. Warm temperatures in the fall hastened ripening, but the Columbia Valley's cool autumn nights protected the grapes' acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyement to those who cellar. 

A variety of fermentation methods were used to enhance complexity and richness in this classic Bordeaux blend. Hand-harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to integrate the oak with refined, dark fruit flavors and give the wine its silky mouthfeel. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. The finished wine was aged 22 months in French oak barrels (75% new) before bottling unfiltered and unfined.

Review:

"The 2016 Pirouette is made by Philippe Melka and it's a total blockbuster based on 68% Cabernet Sauvignon, 15% Merlot, and the palate Petit Verdot, Cabernet Franc, and Malbec that was fermented in barrel and aged 22 months in 75% new oak. Crème de cassis, blackberries, toasted spices, cedar, and forest floor notes all emerge from this deep, rich, opulent red that has sweet tannins, a thrilling texture, no hard edges, and a monster finish. This is another best-to-date from this estate and it's an awesome wine."  -Jeb Dunnuck 97 Points

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

While Pieter Cuythoff humbly named the valley after his patron, Jan van Riebeeck, Riebeek Cellars feels it is only fitting that this wine, which expresses the best of its valley, should carry the name of its founder. So, in honor of Mr. Cruythoff, this range of fine wine bears his name.

Bright red berry notes and a hint of spice is balanced by a luxurious texture & an elegant, lingering, dry finish.

The Chardonnay & Pinot Noir grapes are crushed together. To ensure an array of layered fruit flavors and to capture freshness, we use only free run juice from the crushed grapes. The juice is cold fermented with selected Champagne yeast, blend with a touch of ‘spicy’ Shiraz and then left on the gross lees for 6 months where it undergoes malolactic fermentation and develops the distinct sparkling wine flavors. After the wine is stabilized and filtered it is bottled with CO2 for a Charmat style sparkling wine.

Perfect with a variety of dishes including rich chocolate desserts.

THE LEGEND

Dispatched by Jan van Riebeek in search of the perfect place to grow provisions for the Dutch East India Company, Pieter Cruythoff stumbled upon a beautiful valley. But it was more than just the scenic beauty of this valley that had caught his eye; situated in the lee of the majestic Kasteelberg, the winters were mild, the summers were hot and the soil was uncommonly fertile. What's more, ships spotted from the lookout point on Kasteelberg were just a day away from Cape Town, and so were the wagons that went to meet them, laden with the treasures of  the Riebeek Valley.

TIMELESS JEWELS

While he humbly named the valley after his patron, Jan van Riebeek, we feel it is only fitting that our valley's most coveted treasure should carry the name of its founder. So, in honour of Pieter Cruythoff, this range of fine wine bears his name.

From the vibrant whites to the seductive reds, each one is a gem gently coaxed from the fertile soil of that same magical valley. Ironically, much of the valley's bounty still finds its way to Europe, and in particular to the Netherlands, the land of Cruythoff's birth. 

Sale

Sale price good on website only and wine must be shipped to your home.

Siegel Reserve Red Blend 1234 is made from 50% Syrah, 30% Carmenère, 10% Cabernet Franc and 10% Petit Verdot.

Deep ruby color. Intense aromas of black fruits, white pepper, spices and a hint of clove. The blend of four varieties gives a complex, deep wine with juicy tannins, good volume and very balanced.

Pre-fermenting cold maceration for five days, alcoholic fermentation at 26-28 C to obtain color and structure. Post fermentation maceration of two to three weeks according wine tasting and then the wine is separated from the skins. The wine ends its malolactic fermentation in tank. Harvest: by hand (30 day harvest window)

Paella, Confit de Canard (duck confit) and pastas.

This limited release wine is created from the fusion of two exceptional parcels of 70% Shiraz and 30% Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of the vineyard and highlights its unique varietal expression.

Vintage Overview
2013 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that we strive for in our wines. By all accounts it was a textbook vintage.

Tasting Notes
Deep inky purple in color. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.

Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.

Pairs well with venison, ribeye steak, lamb.

Review:

70% Shiraz and 30% Cabernet Sauvignon. Fruit and oak combine here to produce a powerful, full-bodied red with coffee, toast, blackberry and rick plum flavours pouring through the palate. Tannin taps gently at the brakes: peppercorn and pine notes add lift: creaminess to the texture keeps everything running smoothly. Screwcap. 14.5% alc.

Halliday Wine Companion 2020 94 Points

Torello Corpinnat Finca Can Marti Brut 32% Chardonnay, 32% Xarel.lo, 22% Macabeo and 14% Parellada.

The Can Martí estate soils have been formed from sediments from the Garraf Massis, deposited thousands of years ago. One of the most characteristic features of the estate’s soils is the presence of accumulations of calcium carbonate.The movement of water through the soil dissolves the carbonates present and takes them to a certain depth. The continuous repetition of this process has ended up producing the accumulation of these deposits.When these become massive, after thousands of years, they bind together and and form a hard stratum called a petrocalcic horizon. This hard stratum limits the availbility of water to the vine and the production, but is a factor that gives the grape quality.

Straw yellow color, fine and constant bubbles, clean and bright, with golden reflections. The nose reveals a subtle aromatic intensity with fresh and sweet aromas. Honey flowers, citrus notes, white fruit, and balsamic herbs such as fennel.

In the mouth the acidity is well balanced, with delicate bitter notes to the finish and a set of ripe fruits and balsamic nuances.

Torello Corpinnat Special Edition Brut Reserve is made from 44% Xarel.lo, 37% Macabeo, 11% Chardonnay, 8% Parellada.

The estate soils have been formed from sediments from the Garraf Massis, deposited thousands of years ago. One of the most characteristic features of the estate’s soils is the presence of accumulations of calcium carbonate. The movement of water through the soil dissolves the carbonates and takes them to a certain depth. The continuous repetition of this process has ended up producing the accumulation of these deposits. When these become massive, after thousands of years, they bind together and form a hard stratum called a petrocalcic horizon. This hard stratum limits the availability of water to the vine and the production, but is a factor that gives the grape quality

The wine offers a straw yellow color, clean, transparent, fine, and persistent bubbles with a rosary formation. In the nose fresh pear aromas stand out along with delicious notes of pastry cream, white flowers, and candied fruits. On the palate, good balance and acidity. Powerful and flavorful with white flowers and notes of brioche, almond and great length.

Special Edition is very versatile and matches with many different kinds of dishes; pasta, pork, chicken, fish, seafood, rice, cold cuts, desserts.

Trapiche Terroir Series Finca Orellana is made from 100 percent Malbec.

The history of Trapiche begins in 1883, in a small vineyard called El Trapiche, in the district of Godoy Cruz, Mendoza, where the grapes for the first fine wines were grown. With more than 130 years of experience, Trapiche has earned its place as a pioneering brand in the introduction of French vines, the production of varietal wines, the import of French oak barrels and the use of stainless steel tanks. True to its origins, today Trapiche is in a continuous quest for the latest best practices .Led by Daniel Pi, Director of Winemaking, Trapiche's winemaking team permanently strives to improve winemaking practices by exchanging experience and knowledge with winemakers from other wine producing countries such as France, the US, Australia and New Zealand.

With a deep garnet red color, this Malbec expresses aromas of red fruits such as cherries and currants, and intense balsamic notes with hints of fresh herbs. In the mouth, it is sweet and broad with a great concentration of fruit and soft, ripe tannins. It has a long, persistent and elegant finish.

Review:

El Peral may not be on the radar of many Argentine Malbec lovers. But if you take a look at Descorchados, you will realize that here we are fans of this area, a place of gentle hills, streams and trees. This vineyard was planted in 1946, and today it delivers deliciously liquefied fruit, with hints of cherries and cassis, but above all violets and blackberries in a long and deep body. Give it at least ten years in the bottle.

-Patricio Tapia - Descorchados 95 Points

-Tim Atkin 95 Points

Wolfberger Cremant d Alsace Brut NV is made with 90 % Pinot Blanc, 10% Pinot Auxerrois.

The production of sparkling wine was already known in Alsace in the early 1900's. The Appellation d’Origine Contrôlée (A.O.C.) Crémant d’Alsace began with an official decree in August 1976.
 
Pale golden color. Fine, persistent bubbles. Floral nose with a hint of spiciness, gentle fruitiness (peach, apricot), and lovely balance. Fruity and lively in the palate, it has a clean and crisp finish. This wine will suit any special occasion.

Review:

""Straw color. Bright, fruity, creamy aromas of green apple pastry, peaches in cream, and lemon chiffon with a supple, tangy, finely carbonated, dry-yet-fruity medium body and an effortless, amusing, medium-long white nuts, lime-pineapple sorbet, and minerals finish with no oak. A refreshing, tangy sparkling wine that will shine at the table."
-Beverage Testing Institute, 94 pts (Exceptional)

4 Gatos Locos Cabernet Sauvignon Gualtallary is made from 100% Cabernet Sauvignon.

4 Gatos Locos is a project created by Gabriel Bloise, Facundo Bonamaizon, Mariana and Juan Pelizzatti - winemaker, viticulturist and founders of Chakana Winery (respectively). The project centers on a 20-hectare vineyard in Alto Gualtallary, the most prominent growing region in Argentina. The vineyard is situated 1,360 meters above sea level, on a 10% slope on the Sierra del Jaboncillo - a relatively old geological formation near the alluvial fan of the Las Tunas river, in the Tupungato area. The long exposure to arid conditions of calcium rich gravel has created one of the most calcium carbonate-rich areas in Mendoza. This combination of altitude, slope, gravel and the calcium carbonate create uniquely deep, textured wines, with intense color and mineral freshness. Moderate high temperatures controlled by high altitude in sunny conditions produce perfectly ripe grapes of unusually intense color and great vitality, balanced by the mineral freshness of calcium carbonate. Local aromatic plants, naturally occurring in native vegetation areas interspersed in the vineyard, give the wine a unique herbal touch that underline the character of the place.

Deep purple red colored with intense complex notes of red berries and spice, well integrated aromatic oak and very fine tannins structuring a powerful and elegant palate.

Ancien Chardonnay Carneros is made from 100 percent Chardonnay. 

Chardonnay Carneros owes its style, depth, and structure to intensely flavored, low yielding, heirloom clones growing in two Carneros vineyards: on the Napa side, the Toyon Farm and on the Sonoma side, the Sangiacomo Vella Ranch. Ancien Wines hand-selected the cuttings themselves, from older vineyards in the Carneros area. These cuttings are reputed to have origins tracing to Paul Masson who imported them from Burgundy in the early 1940’s, from Louis Latour's renowned Corton Charlemagne vineyard. These selections are often referred to as “Old Wente”or “Robert Young,”denoting the sourced mother blocks in the 1960s.

Notes of ripe apple and honeydew melon greet and are delicately perfumed by notes of freesia and citrus blossom. Brighter notes of lime and Meyer lemon match the refreshing acidity of this wine, balanced by a creamy palate and leading to a finish that will continue to lengthen in the coming months. A wonderfully textured and vibrant Chardonnay displaying the best of Carneros.

Chardonnay Carneros is guided toward a layered, complex, and expressive style that develops gracefully in the bottle and shows enticing minerality, vivacious fruit, length and structure. The watchword is balance. Grapes were pressed as whole clusters, settled and fermented entirely in French oak from four different coopers, chosen for their unique synergism and support of the fruit on the palate. One third of the barrels were new. A variety of yeasts were used, including native strains, and fermentation proceeded evenly and slowly, averaging a cool 55°F. The wine was aged on its yeast lees, which were stirred weekly through the spring.

J. Christopher Appassionata Chardonnay is made from 100 percent Chardonnay. 

Appassionata Chardonnay is the expressive summit of this classic Burgundian variety in the Willamette Valley. Fermented and matured in large (500-liter) oak casks, it rests on the full lees for two years before bottling. It then rests in our cellar for another year before its release, three years after vintage. The wine’s elegant texture, fine structure and extended maturation time ensure a long life for this vibrant Chardonnay.

Whole-cluster pressing; native yeast fermentation in 500-liter French oak barrels; natural malolactic fermentation; 21 months maturation on the lees.

Review:

Anyone questioning Chardonnay’s potential in the Willamette Valley should try this rich and sophisticated wine. A silky texture, is met with mouthfilling flavors of orange sorbet, pineapple and challah bread, as well as a hint of mint. The aromas of lemon curd and petrichor are equally delightful.

- Wine Enthusiast 94 Points

Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.

This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.

Review:

"The 2016 Cabernet Sauvignon Red Willow Vineyard is 100% Red Willow Cabernet Sauvignon that will spend roughly 20 months in close to 100% new French oak. Blackcurrants, smoked herbs, chocolate, and graphite notes all give way to a full-bodied, plump, rich, concentrated effort that's going to be better with short-term cellaring and keep for two decades."
- Jeb Dunnuck (April 2018), 94-96 pts

Beliere Bugey-Cerdon  is made from 95% Gamay, 5% Poulsard (a local grape from Jura).

Spontaneous fermentation. An altogether preferable scenario to spontaneous combustion, and A LOT more fun to drink. This pink, semi-dry bubbly was made by spontaneous fermentation, otherwise known as methode ancestrale. Grapes are picked by hand (not just any grapes, these are the local Poulsard and Gamay grown on mountainous slopes in the shadow of the Alps), and fermented in chilled vats just reaching 5 or 6 degrees alcohol. The young and light wine is then bottled, along with its active yeast and considerable unfermented sugars. Under pressure of the cork, the wine continues to ferment, gaining a few degrees of alcohol but retaining a nice amount of sweetness. The bubbles, of course, are another result of fermentation under pressure. This one is so delicious and fun to drink, with a distinctly, well, grapy aroma and a fruitiness that calls out for celebration and jubilation. 
This is also wonderful served with chocolate cake! 
8% ABV.

Produced from the "Ancestral method" (also used to produce Clairette de Die): Low temperature fermentation starting in the tank, light filtration that leaves active yeast in the wine, bottling of the wine with fermentation continuing in the bottle ("spontaneous fermentation in the bottle"), retaining some sugar (40 gr/liter at the end). Made from 95% Gamay, 5% Poulsard (a local grape from Jura).

Review:

"Amber color. Aromas and flavors of cranberry juice, rose petal, cherry and kiwi, and red apple with a round, bright, effervescent, fruity medium-to-full body and a delightful, medium-long finish that shows nuances of cherry, cranberry, beeswax, and rose water. Concentrated fruit flavors, creamy bubbles, and well balanced acidity will make this a splendid pairing with charcuterie." - Beverage Testing -Institute (November 2022), 92 pts - Gold Medal

Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Review:

"Pale orange colour. Confit orange, orange blossom, lychee, a touch of brown sugar. On the palate it is exceptionally full-bodied, with acidity a little on the low side. There's firm bitterness on the finish, and it lacks the freshness of some years, if not the depth. Long finish. It really coats the mouth with sweetness and flavour. Handpicked, all pressed immediately and fermented in stainless steel without any skin contact. Wine is aged in stainless steel for six months after adding the fortifying spirit."
- Decanter (October 2019), 91 pts