Finca La Pared Syrah is made from 100 percent Syrah. 

Finca La Pared Syrah shows an expressive nose of dark fruit aromas and a mineral character.

Florence Cholet Auxey-Duresses Rouge is made from 100 Pinot Noir 60 year old vines.

Auxey-Duresses exhibits intense and juicy aromas of cherries, raspberries, and spices. This is a charming wine that has harmonious and delicate tannins, and a fine texture in the mouth. Medium-bodied, elegant and complex with great concentration and structure.

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. 

Fortezza Falanghina del Sannio Taburno is made from 100% Falanghina - 25 years old

No oak.

Straw yellow color with greenish reflections. Fresh and floral scents, citrus aromas, apple, pear and mineral notes. Round, smooth and juicy with high acidity, yet well balanced with rich flavors.

Southeastern exposure with an altitude of 300-450 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates between the end of September and beginning of October.
Winemaking in white in stainless steel tanks at controlled temperature.

Pairs well with seafood, mozzarella cheese, risotto, white meats.

Fullerton Lichtenwalter Pinot Noir  is made from 100% Pinot Noir - 10 years old

12 months in 100% neutral French Oak

On the western slope of the south-facing Ribbon Ridge sits the lovely Lichtenwalter Vineyard. Here Willakenzie soils, derived from ancient sedimentary seabed, coax black fruits and concentrated spices out of the wines. 

Aromas of blackcurrant, blueberry, blackberry, and black cherry with concentrated spices followed by hints of sandalwood, smoke and oolong tea. Depth in the mid-palate pairs with balanced acidity, and so, yet structured tannins. The Willamee Valley’s smallest AVA speaks clearly and compellingly through this wine.

This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. Aer fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then boled aer filtration.

Review:

"Deep, brilliant red. Smoke-accented cherry, blackberry and violet scents show very good clarity and pick up a hint of spiciness with air. Chewy and focused on the palate, offering appealingly sweet dark berry and spicecake flavors that are braced by a spine of juicy acidity. Dusty tannins build steadily on an impressively long, penetrating finish that strongly echoes the cherry and floral notes. (all de-stemmed fruit and all neutral French oak, made entirely from the 777 Dijon clone°. - Josh Raynolds"

- Antonio Galloni's Vinous (June 2019), 92 pts

Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo

Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.

After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this period all barrels are blended ( 50% Torriglione and 50% Rocche dell’Annunziata) in old barrels for 48 months again. The wine is bottled and refined for 24 months.

There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.

Gagliasso Torriglione Barolo  is 100% Nebbiolo

Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.

The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.

Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.

Gaja Sperss is made from 100 percent Nebbiolo.

Vibrant and intense notes of herbs and spices such as thyme, cloves and black pepper. On the palate the wine is tense, loaded with energy that will need serious ageing to fully develop although extremely approachable in its youth. Impressive fruit concentration, with dark and ripe fruits – prunes and black cherries. Acidity and tannins lift this wine to its freshest expression.

Nebbiolo based wines have not only complexity and structure but also great elegance and finesse. The distinctive silky tannins of the Nebbiolo make it the right wine to drink with meat. Usually a young vintage goes very well with richer dishes because of the stronger tannins; mature Barolos are more suitable with delicate white meat courses or braised meat courses with sauces or concentrated red wines reductions.

Review:

  The 2019 Barolo Sperss is rich with dark mineral earth, black cherry, and Earl Grey tea. Long and mouthwatering, it has a powerful structure while retaining finesse. It is fantastically balanced, with gripping tannins, fresh acidity, and notes of forested earth and ripe red berries. A wine for the long haul, this is another great and noble wine to drink over the coming three decades.

-Jeb Dunnuck 99 Points

Made from 50% chenin blanc and 50% chardonnay

It is an interesting experience as a sparkling wine for people who want to have a fine and elegant wine comparable to Champagne for a very good price.

This methode traditionnelle sparkling wine is aged for minimum 18-24 months in cave before disgorging. The dosage is 12 g/l residual sugar and the wine is aged for minimum 3 months after disgorging .

Review:

"The two sparkling wines should not be missed. They're both terrific examples of how good sparkling Vouvray can be. Both are 100% Chenin Blanc cuvees. Even better is the slightly richer, more honey and lemon-scented and flavored non-vintage Cremant de Loire. A blend of equal parts Chenin Blanc and Chardonnay aged for a minimum of 18 to 24 months in their cellars before disgorgement, this is a real beauty and a superb wine. Unfortunately, just under 100 cases are imported to the United States." -Wine Advocate 92 pts

D.O.C.FRIULI

Pale straw yellow color. 
The aromas are fine and elegant with apple and acacia flowers scent and a note of bread crust.  
The wine is hamonious, smooth and soft.

Soil type is Clay. 
Average age of the vines is 15 years old. 
100% hand harvested. 
Fermentation at 15°C during 15 days.
Aged in stainless steel tank on the fine lees for 6 months.
Slight filtration before bottling

In 1996, building on their tradition of excellence established at Duckhorn Vineyards, and their growing love of Pinot Noir, Dan and Margaret Duckhorn came to Anderson Valley to found Goldeneye. Anderson Valley has since earned acclaim as one of the world’s greatest Pinot Noir regions. Representing the pinnacle of our winemaking portfolio, Ten Degrees is made from only our finest lots, making it a Pinot Noir of unparalleled grace and grandeur.

Reviews:

From the best lots on the Golden- eye Estate, this wine aged in French oak for 16 months. Scents of wild cherry and sage are off the charts. Undeniable vibrancy, generous fruit, and floral notes create a mael- strom of flavor and texture that complements the wine's intensely high energy. Earthy, salty notes manifest in a kiss of soil, balsamic, cinnamon, and cedar.

-Tasting Panel 96 Points

A beautiful blend of the best barrels of all the single vineyards and it shows wonderful complexity and thoughtfulness. Layered and complete, giving you so much flavor and deliciousness.

-James Suckling 96 Points

Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 70% Grenache, 20% Syrah, 10% Mourvèdre . 

An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.

Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.

Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.

Review:

The 2022 Châteauneuf du Pape Le Miocene checks in as 70% Grenache, 20% Syrah, and the rest Mourvèdre, all destemmed, that was raised mostly in tank, with the Syrah and Mourvèdre in oak. It has a beautiful nose of ripe red and black fruits that give way to more licorice, black olive, peppery garrigue, and spices. Medium to full-bodied on the palate, it's balanced and has ripe, building tannins and a great finish. It's going to evolve gracefully for 10-12+ years.

-Jeb Dunnuck 93 Points

Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah

Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.

A terrific Châteauneuf du Pape with great concentration and finesse.

Best between 2 and 20 years. Best to decant if young (less than 5 years old).

Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Grand Veneur Chateauneuf Du Pape Vieilles Vignes is made from 50% Grenache, 40% Mourvedre, 10% Syrah

Matured in concrete vats (40%) and oak casks (60%)

It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.

An outstanding Chateauneuf du Pape which display the best of its terroir.
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).

The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.

Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).

The vineyards are located in the north of Châteauneuf du Pape. GRAND VENEUR «Vieilles Vignes» cuvee is produced from the older vines. Thanks to time and an organic growing, roots go very deep in the soil. Yields are naturally low and grapes highly concentrated.

Winemaking and aging

Pair with venisson, duck, braised lamb or strong cheese.

Review:

"The 2021 Châteauneuf Du Pape Vieilles Vignes is even more powerful, with a dense purple color as well as serious notes of blackberries, currants, ground pepper, graphite, chocolate, and violets. I love its mid-palate density, it's medium to full-bodied, has building tannins, and a great finish. It's going to need short-term cellaring, but it’s one heck of an impressive 2021."

- Jeb Dunnuck (November 2021),94-96 pts

These are Magnum bottles!

Grand Veneur Chateauneuf Du Pape Vieilles Vignes is made from 50% Grenache, 40% Mourvedre, 10% Syrah

Matured in concrete vats (40%) and oak casks (60%)

It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.
An outstanding Chateauneuf du Pape which display the best of its terroir.

The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.

Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).

The vineyards are located in the north of Châteauneuf du Pape. GRAND VENEUR «Vieilles Vignes» cuvee is produced from the older vines. Thanks to time and an organic growing, roots go very deep in the soil. Yields are naturally low and grapes highly concentrated.
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.

Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).

Pair with venisson, duck, braised lamb or strong cheese.

Review:

he 2021 Châteauneuf Du Pape Vieilles Vignes is even more powerful, with a dense purple color as well as serious notes of blackberries, currants, ground pepper, graphite, chocolate, and violets. I love its mid-palate density, it's medium to full-bodied, has building tannins, and a great finish. It's going to need short-term cellaring, but it’s one heck of an impressive 2021."

- Jeb Dunnuck (November 2021),94-96 pts

Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah

Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.

A terrific Châteauneuf du Pape with great concentration and finesse.

Best between 2 and 20 years. Best to decant if young (less than 5 years old).

Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Review:

"The 2019 Châteauneuf Du Pape Les Origines is also deep purple-hued and has a classic bouquet of crème de cassis and blackberry fruits intermixed with notions of graphite, chocolate, and spicy wood. Rich, full-bodied, and concentrated, this is beautifully done and despite its more modern elevage, it has plenty of Provençal character and charm."
- Jeb Dunnuck (October 2020), 94-96+ pts

"Warm in feel, with a gush of plum puree and blackberry paste flavors, liberally laced with black licorice and roasted alder notes. A solidly built, modern version, with a nice tug of warm earth on the back end. Best from 2022 through 2034. —J.M."

- Wine Spectator's Insider (June 9th 2021), 93 pts

Graviere La Rouge Cuvee les Terrasses is made of 70% Merlot and 30% Cabernet Sauvignon

Deep red color with a narrow purple rim. Attractive aromas of ripe, juicy cherry and blackberry over spice, integrated toasted aromas. The palate is balanced and full-bodied with supple tannins, displaying rich cherry flavors combined with gentle toasting characters and a touch of spice. The finish is lasting with a bitter almond aftertaste.

Average age of the vines is 25 years. 
 Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats. 
75% of the final wine was aged in stainless steel tanks with French oak staves and blended with 25% of wine aged in barrels.

Serve with red, white meats, poultry and fine cheeses.

This wine consists of 100% Picpoul (or Piquepoul) - a very popular, traditional local variety planted on sun-drenched hillsides called "costières" (coastal region) in the Mediterranean garrigue, near the Etang de Thau - a coastal lagoon situated between the port of Sète and Marseillan. The vines are 20-25 years old.

The garrigue is the name given to open scrubland made up of low-growing, dwarf bushy shrubs including holm oak, juniper, broom and wild herbs such as rosemary, thyme and sage.

The color is a superb pale yellow with bright hues. The nose is elegant, with aromas of fresh fruit and citrus fruit especially grapefruit. Well-balanced with typical focusing and zesty acidity. A pure expression of the grape varietal, the wine shows how good Picpoul can be when grown on its favorite terroir. Our best value, this wine impresses novices and hardened geeks equally.

Guillemot-Michel Une Bulle is made from 100% Chardonnay.

This cuvée was created originally to celebrate the wedding of daughter Sophie Guillemot and Gautier!

The Chardonnay grapes come from a historic parcel of the estate - La Lie-Monin - that had been leased for nearly 30 years and that the family decided to cultivate again in 2013 following up a change of viticulture practice (towards organic) from their main neighbor.

"Bulle" is produced with the "methode ancestrale" - meaning only natural sugars are used from grapes that are harvested at optimum maturity, being less acidic and more aromatic, giving a beautiful fresh and elegant sparkling wine of crisp and juicy flavors, firm acidity and a long finish.

White meat, dessert, fruits, mild cheese, delicious on its own

Review:

"Bursting with aromas of apples, pears, almonds, warm bread and dried fruits, the 2019 Méthode Ancestrale Une Bulle is medium to full-bodied, fleshy and concentrated, with lively acids and a pillowy mousse. It's a touch drier than its 2018 counterpart. - William Kelley"

 - Robert Parker's Wine Advocate (August 2021), 92 pts

Guillemot-Michel Une Bulle is made from 100% Chardonnay.

This cuvée was created originally to celebrate the wedding of daughter Sophie Guillemot and Gautier!

The Chardonnay grapes come from a historic parcel of the estate - La Lie-Monin - that had been leased for nearly 30 years and that the family decided to cultivate again in 2013 following up a change of viticulture practice (towards organic) from their main neighbor.

"Bulle" is produced with the "methode ancestrale" - meaning only natural sugars are used from grapes that are harvested at optimum maturity, being less acidic and more aromatic, giving a beautiful fresh and elegant sparkling wine of crisp and juicy flavors, firm acidity and a long finish.

White meat, dessert, fruits, mild cheese, delicious on its own

Guillemot-Michel Vire-Clesse Charleston is made from 100 percent Chardonnay.

This cuvée is produced from hundred-year old vines that the great-grandfather planted after he returned from World War I. The family wanted to honor his memory and vinify these vines the same way he did, in old demi-muids.
Charleston is a deep and complex wine that gently express itself in the glass, offering juicy white fruit flavors and a lengthy finish.

Charleston is vinified and aged for one year in demi-muids of over 10 years old. During the following harvest, the wine is racked and placed in vats for another 6 months of aging before bottling.

Fish in white sauce, poultry in creamy sauce, hard cheeses.