Products meeting the search criteria

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

Gambellara Soave I Basalti is made from 100 percent Garganega

Soave DOC (Denominazione di Origine Controllata)

Production area: Soave hills
Vineyard training system: Open pergola

Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C
The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil. Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.

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 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.

Review:

"The 2019 Viré-Clessé Charleston is brilliant, opening in the glass with notes of buttered citrus fruit, pear, beeswax and vanilla pod. Full-bodied, layered and textural, with huge concentration, lively acids and a seamless, multidimensional profile, it's long and penetrating. It's one of the very best wines I've ever tasted from the domaine. Readers will remember that the Guillemot family's oldest parcel of vines dates back to 1918, and the idea behind this cuvée is to work the vines and make the wine in the same way as their grandfather—who planted them—did. It spends a year in old demi-muids followed by six months in tank on the lees. - William Kelley"

 - Robert Parker's Wine Advocate (August 2021), 94+ pts

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.

Review:

The 2020 Viré-Clessé Charleston is the most structured, concentrated wine in the range, mingling notions of crisp orchard and stone fruit with scents of clear honey, white flowers, beeswax and mint in an inviting bouquet. Medium to full-bodied ample and satiny, it's layered and multidimensional, with impressive depth at the core, racy acids and chalky grip. Derived from the Guillemot family's oldest parcel of vines (dating back to 1918), it's built to age.

-Wine Advocate 94 Points

THIS IS A MAGNUM OFFER

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

Beautifully expressive, with yellow fruits, orange blossom, smoke & flint. Thick and saline on entry, then seriously deep in the mid-palate, with suggestions of exotic fruits perfectly countered by strong minerality. This wine strikes a perfect balance between sweet and salty elements, and it shows vibrant acidity. It boasts a thickness that few other northern Mâconnais can match.

Enjoy with fish (such as sole meuniere), seafood, roasted chicken, goat cheese.

Review:

"The 2018 Viré-Clessé Quintaine is showing beautifully, wafting from the glass with a lovely bouquet of honeyed citrus fruit, fresh pastry and orange blossom. Medium to full-bodied, satiny and supple, it's elegantly textural and refined, with a fragrant core of fruit and a long, penetrating finish. Even though it will reward a bit of bottle age, it's slightly finer-boned than the more concentrated, muscular 2017, so I would opt to drink this immensely charming wine before its older sibling. – William Kelley"

- The Wine Advocate (Issue 249, June 30th 2020), 93 pts

Guillemot-Michel Vire Clesse (magnum) is made from 100 percent Chardonnay.

Beautifully expressive, with yellow fruits, orange blossom, smoke & flint. Thick and saline on entry, then seriously deep in the mid-palate, with suggestions of exotic fruits perfectly countered by strong minerality. This wine strikes a perfect balance between sweet and salty elements, and it shows vibrant acidity. It boasts a thickness that few other northern Mâconnais can match.

Enjoy with fish (such as sole meuniere), seafood, roasted chicken, goat cheese.

Review:

Notes of crisp green orchard fruit, oatmeal, clear honey, white flowers and mint introduce the 2019 Viré-Clessé Quintaine, a medium to full-bodied, layered and concentrated wine that's deep and sapid, framed by lively acids and chalky structuring dry extract. If the 2018 is open and demonstrative, the 2019 is built to age and will really reward some patience.

- The Wine Advocate (Issue 249, June 30th 2020), 93+ pts

Guillemot-Michel Vire-Clesse Retour a la Terre is made from 100 percent Chardonnay. 

This cuvée is produced from grapes planted in the "Champ-Rond" vineyard and vinified in 800-liter amphoras.

The wine displays the estate's typical exotic fruit aromas and ripe citrus fruits with an extra dimension of expression due to the amphora's breathing. Ample and generous in the mouth with fine acidity and fantastic purity.

Guillemot-Michel Vire-Clesse Retour a la Terre is aged in 800-liter amphoras. The small grapes ripen beautifully without a high degree of alcohol - they are picked on the last day of the harvest, and the aging in amphora gives the wine a great purity.

The vines are grafted on "Riparia Gloire de Montpellier" - an old root-stock that was obtained in 1880 - producing very low yields with magnificent small grapes of a deep gold color.

Review:

"Notes of clear honey, freshly baked bread, orange blossom and waxy citrus fruits introduce the 2020 Viré-Clessé Retour à la Terre, a medium to full-bodied, ample and textural wine framed by racy acids and chalky structure. As readers may remember, this bottling derives from old vines growing in a clay-rich parcel whose grapes were vinified in clay amphora.- William Kelley"

 - Robert Parker's Wine Advocate (September 2022), 93 pts

K Vintners The Beautiful Syrah 2018 is made from 97% Syrah, 3% Viognier.

A multi-layered beauty; perfumed, lovely. Super dark rose. Broken, unfiltered cigarette, Amaro. Densely colored with a shimmering red rim. Giving, yet just an inch at a time. One to ponder. One to enjoy.

Review:

The 2018 Syrah The Beautiful Powerline Vineyard comes from a vineyard outside of Walla Walla, in the foothills of the Blue Mountains. It was not destemmed and was brought up in neutral, larger barrels. An exotic nose of ripe blue and black fruits, lavender, sappy flowers, and herbes de Provence-like nuances give way to a medium to full-bodied, richly textured, structured wine with a mouth-filling, layered, meaty style that builds nicely with time in the glass. There's always a sappy, almost herbal edge to this beauty, and it ages beautifully. Feel free to open bottles any time over the coming 15-20 years. It would certainly be hard to pick out in a lineup of top Northern Rhône Syrahs.
-Jeb Dunnuck 97 Points

Super-concentrated and mineral. Release always trails the regular Sancerre Blanc by a year so it has extra time in both tank and bottle.

An understated charm on the nose, revealing elegant aromas of yellow fruits like apricot and mirabelle plum, along with hints of anise and marzipan. A touch of green pepper adds a light and airy quality. On the palate, it offers a crisp and delightful experience, with flavors of plum and orange wedge, culminating in a chalky, saline finish.

VINEYARDS: The vineyards are planted in Terroir of Kimmeridgian marls (calcareous clay with encrustation of oyster and mussel fossils) from the Jurassic time. Trellised vines are averaged around 30 years old and have a planting density of 8000 vines/ha. Tillage takes place in the rows until the bud burst, the rest of the year to natural grass covers. The Côte des Monts Damnés is located in Chavignol. Steep hillsides (declivity up to 70%), facing south, with an altitude that ranges from 650 to 980 feet.

VINTAGE: The grapes matured in cooler temperatures than in recent years, so the 2021 vintage is in line with other vintages that conform to the temperate climate of the Centre-Loire wine region.

VINIFICATION AND MATURATION: The grapes were handpicked and had a light cold static settling to eliminate the coarsest lees. Fermentation and aging took place in stainless steel tanks (88%) and 10 years old wooden vats (12%). After, the wine was aged on fine fermentation lees for 9 months.

Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.

Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.

Cold Fermentation. 
Aged on the lees for 12 months in Stainless Steel tank. No Oak. 
No ML

Review:

"Anything but dramatic, this is a concentrated and beautifully crafted Heiligenstein dry riesling with the racy acidity and stony minerality we expect from this site. Very sleek and straight finish that some may find a bit tart, but we find very exciting. Sustainable. Drink or hold. - Stuart PIGOTT"

     - James Suckling (Top 100 wines of Austria 2023, December 5th 2023), 94 pts

Rinaldi Brachetto d' Acqui is made from 100% Brachetto d'Acqui

The skin gives the wine its particular scent and flavor. 

Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.

The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.

Tenuta di Arceno Arcanum is made from 74% Cabernet Franc, 10% Merlot, 10% Cabernet Sauvignon and 6% Petit Verdot.

The dark and intense fruit aromas jump out of the glass with ripe plums, blackberries on the vine, and tones of sweet mint. The mouthfeel is full, balanced by gentle acids and rich tannins. Flavors are reminiscent of dark chocolate covered cherries and spicy black pepper. The long finish shows cigar box and cedar spice. A vintage that will age well into the next decade.

Review:

Lots of blackberries and walnuts on the nose with some violets. Full-bodied, yet lively and agile, with polished tannins that run across the palate and show class and focus. Bright and vivid. Needs three or four years to come together. One of the best I have had from here.

-James Suckling 96 Points

After working with the fruit for over a decade, Turkey is proud to present the first single-vineyard bottling for Turley from the Del Barba Vineyard. Contra Costa is a delta where the San Joaquin and Sacramento rivers meet, and these head-trained vines are planted in deep dehli blow sand, made up of decomposed granite coming down from the Sierra Mountains. The resulting wine embodies the best the delta has to offer: silken textures, ultra fine tannin, and dark saline fruits.

Named after the French word for Crow, or Raven, this Syrah is certainly as dark as the name implies. Hailing from Discovery Vineyard, perched high above the Columbia River in the heart of the Horse Heaven Hills, these grapes were grown in a very unique terroir. Avennia's approach of old-world style, minimalist winemaking allows for full expression of the fruit, showcasing the elegant and savory side of Syrah.

"Leads with a nice balance of dark fruits—blackberry and blueberry—with more savory elements, including blackberry leaf, olive, charcuterie, and a hint of shiitake. The palate features snappy fresh black fruits, a hint of smoked meat, and a lively finish with plenty of savory elements that make this wine quite interesting. Give it a year in the cellar and enjoy over the next eight years or so." - Chris Peterson, Winemaker

Reviews:

"Aromas of blackberry and violet accented by a note of stems. Sweet, supple wine with dark fruit flavors lifted by a black-peppery topnote and accented by cinnamony Red Hots. For all its high notes, this is essentially a creamy wine with no edges. I suspect it will tighten up in bottle and eventually display a more savory aspect. Incidentally, this will be the last vintage for this bottling because, beginning with vintage 2018, Chris Peterson will introduce some new single-vineyard Syrahs from the exciting new WeatherEye vineyard on top of Red Mountain. This steep site, owned by Cameron Myhrvold and farmed by Ryan Johnson, extends over the ridgeline and onto the northern flank of Red Mountain. The project is called Red Mountain Elevated, and Peterson is making the wines. (14.5% alcohol; done mostly in puncheons; vinified with 10% stems) - Stephen Tanzer”
- Antonio Galloni's Vinous (December 2019), 92 pts

"The last vintage for this cuvée, the 2017 Syrah Le Corbeau Discovery Vineyard is similar in style to the Arnaut yet offers slightly more floral notes in its blue fruits, wild strawberry, violets, rose petal, and sappy, forest floor aromas and flavors. Medium-bodied, with bright acidity and good balance, it’s a beautiful Syrah that leans heavily toward the fresh, elegant end of the spectrum while still offering tons of character and pleasure.”

- Jeb Dunnuck (April 2019), 92-94 pts

Blending Detail:

• 49 % Grenache
• 20% Syrah
• 16% Cinsault
• 9% Mourvêdre
• 6% Counoise

Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.

Review:

The first vintage where they’ve pushed the bottling back to give the cuvee 16-18 months in barrel, the 2015 Besoleil is a dead ringer for a high-quality Chateauneuf du Pape and offers perfumed notes of herbes de Provence, kirsch, licorice and sweet spice. It’s medium to full-bodied, textured and fruit-forward, with a hedonistic yet elegant profile that’s going to evolve gracefully. 
Robert Parker 91-93 Points

Betz Family Cabernet Sauvignon Pere de Famille is 88% Cabernet Sauvignon, 10% Petit Verdot and 2% Merlot

Review:

"This is a wine for the ages. Aromas of thyme, the blackest of cherries, licorice, bay leaf and spice are followed by outright delicious, plump fruit flavors. There's a whole lot of primary fruit, with ample structure to hang it all on, along with plenty of depth and intensity. The finish is near endless. It flat-out impresses, with remarkable intensity. Best from 2028 to 2038. - SEAN P. SULLIVAN."

- Wine Enthusiast (September 2021), 95 pts

"A firm, polished red with aromas of blackberry, iodine, tobacco leaf, cocoa and cedar. It’s medium-to full-bodied with firm, chewy tannins. Structured, layered and focused. Lots going on, with a long finish. Try from 2023."

- James Suckling (May 2021), 95 pts

"Incorporating 10% Petit Verdot and 2% Merlot from a mix of sites in the Columbia Valley, the 2018 Cabernet Sauvignon Père De Famille reveals a healthy ruby/purple hue to go with beautiful cassis fruits interwoven with notions of dried rose petals, violets, cedary spice, and chalky minerality. Medium to full-bodied, reasonably well concentrated, yet elegant and beautifully balanced, it opens up nicely with time in the glass and will benefit from 2-4 years of bottle age and keep for 20 years."

- Jeb Dunnuck (May 2021), 95 pts

Booker Vertigo Red Blend is made from 7% Syrah, 32% Mourverde, 9% Grenache, 7% Petite Syrah, 5% Tannat.

Vertigo is our Syrah-heavy "G-S-M".  It is spicy, structured, and always performs.  The name is a nod to the steepness of the hillside on our estate where we grow the fruit for this wine. Starts with aromas of spice, dark chocolate and soft purple fruits on the nose. The palate surprises you with a touch of cayenne amongst juicy ripe fruit. We recommend making this your BBQ staple. Pair with pork ribs, bourbon chicken, or “bring on the bacon” to quote our tasting room team!

Review:

 Deep and brooding nose with dark cherries, grilled meat. Slightly reductive, with flinty crushed stones, sweet dark cherries, cocoa powder. Crunchy, bright and juicy palate full of blue and black berries. Really tight but caressing. Drink now or hold. 

- James Suckling 95 Points

Booker Vineyard Oublie Red  is made from 33% Syrah, 30% Grenache, 28% Mourvèdre, 5% Tannat, 4% Petite Sirah

Oublié's blend is always Grenache, Syrah and Mourvèdre – the California version of a Châteauneuf du Pape. The namesake is a play on the French term for "forgotten." Rhône varietals grow beautifully on the estate and Booker believes that they are far-too-often forgotten when you think of a California wine. Deep ruby/purple in color, this hearty expression of a Paso GSM boasts confident notes of boysenberry, licorice and cedar on the nose. On the palate, the taster is rewarded with lively flavors of raspberry coulis mingled with blonde roast coffee and chocolate ganache. For lovers of Mourvèdre, this vintage of Oublié will show off. It drinks bolder than prior vintages, mostly because the Mourvèdre was so special in '19. 

Oublié is traditionally one of Booker's most food-friendly wines and should pair well with most dishes.

Review:

The 2019 Oublié is a blend of Syrah, Mourvèdre, Tannat and Petite Sirah with a medium ruby-purple color. The nose offers gregarious mixed berry preserves and accents of potpourri, mint and fragrant earth. The palate offers juicy appeal and powerful fruit with loads of spice and floral perfume, bursts of freshness and firm, pleasantly rustic tannins, finishing very long.

-Wine Advocate 97 Points

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. 

Capezzana Ghiaie Della Furbia Toscana IGT  is made from Cabernet Sauvignon 40%, Syrah 35%, Merlot 25%.

In 1979 Ugo Conti Bonacossi created Ghiaie della Furba from vineyards planted among the pebble (Ghiaie) rich soils of the Furba stream.  Originally planted with clippings from the famed Chateau Lafite estate in Bordeaux, the wine was made from Cabernet Sauvignon, Cabernet Franc and Merlot until the blend was changed in 1998 with the addition of Syrah.  The inclusion of Cabernet Franc was slowly discontinued and today the blend includes Cabernet Sauvignon, Merlot and Syrah and is made only in the best vintages

Review:

This wine starts with pine needles and crunchy red fruit on the nose, with wet slate, cedar and tobacco leaf slowly emerging. The palate turns richer, with cherries, blackberries, dark chocolate, a little tar, coffee and sambuca. Tannins are very firm and the acid vibrant through a long finish.

-Wine Enthusiast 93 Points