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Quinta do Cotto, Vintage Port 1989 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. 

Quinta do Vesuvio Single Quinta Vintage Port is made from 33% Touriga Nacional, 35% Touriga Franca, 15% Sousão, 12% Alicante Bouschet, 5% Other.

This is a powerful, attention-grabbing wine, with taut muscularity. It offers magnificent aromas of rockrose, mint and hints of ginger. The substantial palate is full with expressive black fruit notes lifted by peppery schist tannins (the seasoning provided by the Sousão). The long, lingering aftertaste indicates impressive ageing potential.

Review:

Deep dark ruby ​​garnet, opaque core, violet reflections, delicate edge brightening. Delicate smoky spice, fine nougat, black berries, ripe figs, candied orange zest. Juicy, elegant, fine extract sweetness, ripe tannins, pleasant freshness, chocolaty in the finish, mineral and long-lasting, extremely elegant style, a large Vesuvio, has class.

-Falstaff 99 Points

The 2017 Vintage Port is a blend of 33% Touriga Nacional, 35% Touriga Franca, 15% Sousão and 12% Alicante Bouschet, plus miscellaneous others filling out the blend. This was bottled about a month before tasting after 18 months in seasoned vats, but the just-bottled sample was not really ready. This was instead a pre-bottling sample. It comes in with 115 grams of residual sugar.

- Wine Advocate 99 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. 

  Quintessa Red 2022 is made from 93% Cabernet Sauvignon, 4% Cabernet Franc, 1% Carménère, 1% Merlot, 1% Petit Verdot.

The 2022 Quintessa is a charming wine, opening with intense aromas of black cherry and cassis that are complemented by notes of tobacco, bay laurel, cedar, and dark chocolate. Plush and inviting on entry, this wine’s flavors align with its aromas. The palate reveals dark fruits and an undertone of crushed rocks, tar, and graphite. On the finish, this vintage displays the signature fine-grained tannin of their Quintessa terroir, backed by voluminous texture and fruit.

Review:

Such an incredible wine here - one of the stars of the September releases. Smells amazing, cooling blueberries with fragrant blackcurrants, edges of florality - totally inviting scents. Full and filling in the mouth, this is ample with such a layered effect, super vertical and elongated. Tight and a little tense but it really works - such balance between black fruit, dried herbs, high acidity and a profound structure. Refined and beautifully presented. So much life, so much energy - this is pure class. A wine you don't want to put down. Feels hands off despite such concentration and power. Ends salty with sticky liquorice, mint and cooling wet stones. You could definitely drink this now but it will age too! 1% Merlot and 1% Petit Verdot complete the blend. One of the final few vintages with Rodrigo Soto at the helm - he stepped down last year to concentrate on his family project Far Mountain in Sonoma Valley which is worth following. Winemaker Rebekah Wineburg.

-Decanter 99 Points

Raats MR Mvemve Raats de Compostella is made from 63% Cabernet Sauvignon, 17% Cabernet Franc, 12% Malbec, 6% Petit Verdot, 2% Merlot

The name de Compostella (meaning “field of stars” or “compilation of stars”) was chosen to reflect the fact that each component is crafted to stand alone as a world class varietal wine. The wine exhibits a deep, dark ruby color. Blackcurrant and black cherry fruit with hints of violets, cedar and cinnamon are revealed on the nose. The palate is rich and complex with mineral, blackberry fruit and dark chocolate on the finish. The five Bordeaux varietals harmoniously convene in this consistent, linear flavor profile that is polished with a well-defined finish.

Review:

he 2020 De Compostella is composed of 30% Cabernet Franc, 28% Cabernet Sauvignon, 21% Malbec, 16% Merlot and 5% Petit Verdot. Beginning with a focused, juicy and complex nose of dark red fruits, the wine has impeccable balance between oak, fruit and earthy floral tones. Full-bodied and with succulent acidity, the palette offers a firm frame of fine-grained tannins, while the fruit profile makes way for elegant earth and notes of crème de cassis sway with subtle flavors of sage and spiced plum. The red blend continues to somersault and reveal its complexities over the long-lingering and ever-evolving finish. Be patient with this exceptional wine

-Wine Advocate 95 Points

The Tempest was one of the first wines, and the first Proprietary Blend, we produced. At the time, it seemed almost uncanny that we were able to access three grape varietals at the same time from the same vineyard; it was blind luck or perhaps the proverbial “perfect storm.” The resulting wine reflected a fierce determination to brave the storm as well as a new desire to realize the possibilities of Merlot. The Tempest is still made with outstanding grapes, from vineyards such as Blair in Calistoga and cooler sites like Farella and Orchard. Predominantly Merlot with lesser amounts of Cabernet Sauvignon depending on vintage, The Tempest is a roiling cauldron of fresh red and blue fruit and silky tannins – a wine that shows what Merlot can be in the right hands, from the right vineyards.

Red fruit; silky tannins; more approachable in its youth

Review:

The 2022 The Tempest is a blend of 67% Merlot, 10% Cabernet Franc, and 23% Cabernet Sauvignon. Deep garnet-purple colored, it comes skipping out of the glass with bright, cheery notes of black raspberries, mulberries, and kirsch, leading to hints of lavender, wild sage, and aniseed. The medium to full-bodied palate delivers bright, crunchy fruit with firm, fine-grained tannins and great tension, finishing on a lingering peppery note. This was bottled in March 2024.

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

Renato Ratti Rocche dell'Annunziata Barolo is made from 100 percent Nebbiolo.  Grapes handpicked in the month of October, de-stemmed and pressed. The alcoholic fermentation takes place in temperature-controlled stainless steel containers. Contact with the skins lasts approximately three to four weeks and includes fermentation and subsequent post-fermentation maceration with the traditional submerged cap system. The malolactic fermentation takes place in steel containers.

The Rocche dell'Annunziata vineyard is historically known as one of the most important in the Barolo zone. In his Barolo Chart, Renato Ratti had already underscored this by entering it in the 1st Category class. Situated at about 300 meters above sea level and with a south-east exposure, it extends over approximately 1 hectare. Rich with typical blue marl interspersed between veins of sand, the earth confers an extraordinary elegance and depth, combined with fine and persistent scents of roses and licorice. A prestigious subzone engenders a Barolo that holds within it suggestions of a radiant future. Warm, persistent, rich: in a word, sumptuous.

The label bears the coat of arms of the local noble family, with a black hawk against a gilt backdrop. The Latin inscription “Probasti me et cogniusti me” means “You tried me, you knew me.”
The Bottle: The Albeisa – named after the city of Alba – is the iconic bottle created by Renato Ratti in 1973, desired as a way of identifying the uniqueness of a territory and its wines.

A garnet red. Delicate and persistent fragrance with trace scents of licorice, rose and violet. Full-flavored, warm, with extremely elegant tannins offering long persistence. A great wine for important dishes, red meats roasted on a spit or grilled, game, dishes of gourmet white and red meats and ripe cheeses.

Review:

Lots of dried flowers here give a perfumed nature to it with berries and citrus. Hibiscus water, too. Full-bodied and chewy with lots of tannins and vivid acidity. Subtle plum and strawberry character. Muscular and formed..

-James Suckling 97 Points

For many wine lovers or consumers, wine tasting is the preserve of professionals or real connoisseurs. People still have this image of it being a complex, technical, precise and highly-formalised process. In fact, wine tasting isn’t and shouldn’t be just that. No, it should be straightforward, convivial, interesting and fun. Tasting a wine should provoke curiosity, excitement, pleasure and dreams…

When you taste a Château du Retout wine, you use all five of your senses: the sense of touch when you pick up the bottle to gauge its temperature, the sense of hearing which allows you to enjoy the sound of he popping of the cork and the wine being poured into the glass, and then, of course, you use your senses of sight, smell and taste when you drink the wine: 

The Médoc grape varieties and soils give us wines with superb, dense, dark hues, ranging from deep garnet to ruby-crimson, taking on brick red shades with orange tints with age.

Very intense and expressive aromas with powerful notes of black fruit such as blackcurrants and blackberries. In older wines, the nose develops a spicy bouquet of liquorice, leather and marshmallow mingled with the vanilla scents created by well-integrated oak.
Harmonious, elegant and velvety, with smooth, round tannins, that can be appreciated from the wine's entry to the palate through to the finish. These are delightfully full-bodied wines with great aromatic persistence.

Review:

"Shows the ripeness of the vintage, with dark currant and blackberry framed by singed cedar and vanilla. Ends with a tug of warm earth, a light twang of iron and a steady grip. Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2034."

- Wine Spectator (TOP 100 wines of 2024), 92 pts and #45 on Top100

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 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 Chardonnay is made from 100 percent Chardonnay.

This unoaked Riebeek Chardonnay displays a brilliant green-gold color. The style is dry but fruity. The nose offers exceptional tropical aromas that follow through in the palate with a well-rounded finish of lingering citrus fruits. It is lovely with most entrees from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

 
Free run juice was used. After settling and acid adjustment, juice was inoculated with selected yeast. Fermentation temperature remained between 13-14 degrees Celsius. Wine was left on lees for a few months prior to bottling to enhance the flavour.

It is lovely with most entrees, from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

Riebeek Chardonnay is made from 100 percent Chardonnay.

This unoaked Riebeek Chardonnay displays a brilliant green-gold color. The style is dry but fruity. The nose offers exceptional tropical aromas that follow through in the palate with a well-rounded finish of lingering citrus fruits. It is lovely with most entrees from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

 
Free run juice was used. After settling and acid adjustment, juice was inoculated with selected yeast. Fermentation temperature remained between 13-14 degrees Celsius. Wine was left on lees for a few months prior to bottling to enhance the flavour.

It is lovely with most entrees, from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

Riebeek Chenin Blanc is made from 100 percent Chenin Blanc.

As the unofficial drink of the Riebeek Valley, the Riebeek Chenin Blanc is the perfect every day wine that offers uncomplicated quality for the novice and connoisseur alike.

Packed with upfront tropical fruit, the nose charms with an abundance of guava and gooseberries. The pallets follows through with fruit flavors, balanced by a crisp acid to ensure a fresh and fruity style of wine.

Grapes came from both bosstok and trellised vines with some of the vineyards as old as 46 years. Fermentation was done at lower than usual temperatures to capture the fresh fruit flavors.

Very accessible and suited to almost every occasion, the Riebeek Chenin Blanc never disappoints.

Riebeek Sauvignon Blanc is 100 percent Sauvignon Blanc.

Made in a definite herbaceous style, this Sauvignon Blanc also offers tropical undertones of gooseberries that add fruit to the palate. Well-balanced with zesty acidity; fresh & crisp.

Treated as reductively as possible. Juice settled for 2 weeks at -4 Celsius to give green lees contact. Blocks fermented separately to ensure a complex flavor profile after blending. After fermentation was completed, various wines were blended to obtain the best characteristics of each wine.

Very refreshing on its own and lovely with crisp salads, light seafood dishes, tapas, steamed green asparagus and aioli.

Riebeek Sauvignon Blanc is 100 percent Sauvignon Blanc.

Made in a definite herbaceous style, this Sauvignon Blanc also offers tropical undertones of gooseberries that add fruit to the palate. Well-balanced with zesty acidity; fresh & crisp.

Treated as reductively as possible. Juice settled for 2 weeks at -4 Celsius to give green lees contact. Blocks fermented separately to ensure a complex flavor profile after blending. After fermentation was completed, various wines were blended to obtain the best characteristics of each wine.

Very refreshing on its own and lovely with crisp salads, light seafood dishes, tapas, steamed green asparagus and aioli.

This unoaked style of Viognier offers an accessible wine with enough body but without wood flavors.

The color is a brilliant green-gold and the style is dry but fruity. The perfume of a floral bouquet greets the nose and follows through with lovely tropical flavors in a light but lingering palate.

Free run juice was used. After settling and acid adjustment, it was inoculated with selected yeast. Fermentation temperature stayed between 13-14 degree Celsius. Wine was left on lees for few months prior to bottling to enhance the flavor. Alcohol: 13.82% Residual Sugar: 3.4 Total Acidity: 5.3 pH: 3.5

Slightly chilled. Lovely with most entrees - from crisp salads to creamy soups. Beautiful with chicken and fish - whether served grilled or in a creamy sauce.

Rinaldi Follie Pink is made from 50 % Dolcetto, 45 % Merlot, and 5 % Brachetto.

Review:

"Here’s a delightful aperitif wine to brighten your spirits as you prepare dinner or relax on the patio. Flavors of strawberries and raspberries throw a party in your glass and will bring a smile to your face. The blend is dolcetto and merlot, with a little brachetto. - Dave McIntyre"
- Washington Post (May 2020), Exceptional *** - Great Value

Rinaldi Red Dream is made from 100% Malvasia

this wine is obtained with  a cold maceration (13° C) for 48 hours. We work in this way just to extract the color and the wine scent from the peels.
Then we soft press the grapes and we separate the solid part from the liquid part and we have the juice.
Then we keep the wine at 0 degree Celcius (32 degrees Fahrenheit) temperature and we have a natural cleaning of the must.
When we decide to bottle it the temperature increased at about 17 degrees Celcius, and when we reach 5.5% Alcohol by Volume and the desired atmospheric pressure is obtained, about  2 atmospheres, we block the fermentation with the cold and we filter it again and
finally, we put it in bottle.
The wine is ruby red but not too deep, fruity and pleasant. It's a dessert wine, it is possible to appreciate it at his best if you serve it chilled.

This frothy and fruity red wine delivers flavors of honeysuckle and black pepper. Light, fun and exciting; it’s great for parties and light fare. 100 % Malvasia Nera.

"The non-vintage Rinaldi Red Dream, which comes from 100% Malvasia Nera, has about 7% alcohol, so it is slightly more potent than its two siblings. Gorgeously fresh and frothy, with loads of cherry, honeysuckle, spice box and spring flowers, this is an exciting party wine that is brilliantly packaged, and I doubt a person can be found who would dislike it. However, these wines are meant to be drunk in their exuberant youth, so this one as well as the following two efforts should be consumed over the next 6-12 months."
- Wine Advocate (Issue 201, June 2012), 90 pts

"This Wine is a bit heavier than a bracchetto, but it shares the sweetness, effervescence and low alcohol that make it a delicious dessert wine. The added weight suggests pairing it with desserts that include ice cream."
- Washington Post (February 8th 2012), **

Robert Mondavi The Reserve Cabernet Sauvignon To Kalon Vineyard is made from 94% Cabernet Sauvignon, 3% Cabernet Franc, 3% Petit Verdot.

The story of Robert Mondavi Winery begins here, with the To Kalon Reserve. This tier represents the pinnacle of the wines produced by the winery. The 2021 vintage offers fresh black fruit with dark chocolate, dried herbs, and hints of vanilla and violet. Flavors of black plum and blackberry with red fruit and a hint of graphite on the finish. Elegant and plush with sweet, beautifully integrated tannins and a lengthy finish.

Review:

2021 Robert Mondavi The Reserve To Kalon Vineyard Cabernet Sauvignon is a beautifully crafted wine with impressive intensity, depth, and a balanced structure that carries the day. From the To Kalon Vineyard in Oakville, the portion owned by Constellation, comes this blend of 94% Cabernet Sauvignon, 3% Cabernet Franc, and 3% Petit Verdot. Pure blackberry fruit, cassis, graphite, and violet aromas leap from the glass, nuanced by fragrant, toasty new cedar wood. Full-bodied, framed by an array of plush dark black fruit notes, currants, crème de cassis, and polished tannins that are firm and elongated, with ironstone mineral accents. Dynamic in its length and texture, it is utterly intriguing, with a beckoning quality that lingers after each sip. You want to know precisely where this wine is going—demanding your attention.

- Decanter 98 Points

Robert Mondavi Winery Napa Red Blend is made from 74% Cabernet Sauvignon, 13% Cabernet Franc, 9% Merlot, 4% Petit Verdot.

Robert Mondavi’s vision was to elevate Napa to the world stage. In celebration of his achievement, our Napa Tier wines are sourced from distinctive vineyards throughout the Napa Valley and truly emulate a classic Napa Valley style.

Nearly half of this year’s blend is sourced from the deep, well-drained soils of Oakville, which provides gorgeously dark, supple wines with fine tannins. Stags Leap District, Oak Knoll, Yountville, and Rutherford also find their place in the bottle, with the varying mesoclimates and soils of these vineyards integrating seamlessly into a 100% Napa Valley blend.

Review:

"Dominated by 80% Cabernet Sauvignon with smaller percentages of the other Bordeaux red grapes, this wine speaks of heritage and prestige. Broad, silky, and powerful, the graceful liquid is enhanced by dark chocolate, white pepper, black plum, violets, and sweet earth."

-Meridith May, Tasting Panel, January/February 2023  93 Pts. Tasting Panel