Poggio San Polo Podernovi Brunello di Montalcino is made from 100 percent Sangiovese.

Podernovi, San Polo’s new single vineyard Brunello, makes its debut with the extraordinary 2015 vintage. Crafted with Sangiovese grapes grown in the vineyard synonymous with the wine, it is among the most beautiful and archetypal of Montalcino. Podernovi is an elegant and poignant Brunello.

The winter was not particularly cold, and spring arrived slightly earlier than usual, with temperatures slightly above average, giving the vines’ shoots the opportunity to uniformly develop. The following weeks saw frequent rainfall, which allowed the land to build water reserves, alternating with periods of dry weather, enabling the vines to continue growing without any problems. The damp conditions during flowering led to the formation of bunches that were slightly more sparse than usual and with rather small berries, ideal preconditions for reaching harvest time with perfectly ripe and healthy grapes. However, the feature that will make vintage 2016 particularly memorable is the excellent temperature range that characterized the months of July, August and September, with sunny days and cool, breezy nights. We therefore reached the beginning of October with grapes that exhibited a superb combination of maturity, acidity and aromatic potential, perfect conditions for the production of wines with a distinct personality and a great balance of concentration, elegance and longevity; a perfect reflection of the production philosophy of San Polo.

Review:

A mix of wild herb, Tuscan scrub, rose, cherry and earth flavors mark this sleek red, which tiptoes between elegance and power, with a layer of chalky tannins underlying it all. With air, the ripe cherry and plum fruit comes forward. Best from 2025 through 2047. 100 cases imported.

 -Wine Spectator 95 Points

Aromas of forest floor, grilled herb, camphor and pipe tobacco mingle on the nose of this full-bodied red. The firm, elegantly structured palate offers juicy Marasca cherry, red currant, licorice and coffee bean. Tightly wound, fine-grained tannins and fresh acidity grip the close and lend an ageworthy structure. Drink 2026–2041.

-Wine Enthusiast 95 Points Cellar Selection 

Delicately perfumed and finessed, the San Polo 2016 Brunello di Montalcino Podernovi is very floral and lifted in personality. This vintage is very different than the inaugural 2015 vintage. I remember the previous release for its darker and blacker quality of fruit. This cooler vintage is more lithe and lighthearted, with building aromatic intensity that unfolds with caution and care. Once you've had the wine in your glass, it reveals a succession of sour cherry, wild rose and fresh lavender bud. There are light mineral dustings as well, and the wine is ultimately quite solid and structured. This bodes well for its aging evolution. Fruit comes from a two-hectare parcel in a cool and high position some 450 meters above sea level. The soils are clayey with schistous Galestro. Production is 13,000 bottles.

-Wine Advocate 95+ Points

A mix of wild herb, Tuscan scrub, rose, cherry and earth flavors mark this sleek red, which tiptoes between elegance and power, with a layer of chalky tannins underlying it all. With air, the ripe cherry and plum fruit comes forward. Best from 2025 through 2047. 100 cases imported. –BS

-James Suckling 95 Points

This is a phenomenal new red from San Polo with superb depth and intensity with plum, wet earth and black truffle. Full body. Chewy and ripe tannins and a long and flavorful finish. The depth and beautiful is gorgeous. Needs three or four years to come together. Better after 2022.

-Flastaff 95 Points

Romariz, Vintage Port 1997 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. 

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.

Siegel Single Vineyard Los Lingues Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

Viña Siegel Single Vineyard Cabernet Sauvignon is the result of our family's continuous search for quality wines with personality which faithfully reflect the best of our terroir. This wine comes from selected grapes from our "Los Lingues" vineyard in Alto Colchagua.

Located in the foothills of the Andes where the influence of the Andean winds result in an elegant Cabernet Sauvignon with great concentration of ripe red fruits, cassis and chocolate, and a balanced, richly structured, and long finish.

An intense violet color. Smells of cassis and is complemented with notes of mature red fruit and chocolate. A round and elegant wine with an excellent final persistence.

After carefully determining the moment for the harvest, the grapes are harvested by hand and later de-stemmed and marinated in cold temperatures for 5-6 days. Alcoholic fermentation is between 26ºC and 29ºC during which daily reassembly is implemented according to taste.Post-fermentation infusion lasts for two or three weeks. Once the blend is made, the wine is gently clarified and stabilized in cool temperatures if necessary.

Review:

"Dark olives, cassis and some fresh herbs. A medium-to full-bodied red with fresh, bright acidity and tight tannins. Sustainable. Drink now."

- James Suckling (June 2022), 90 pts

Siegel Special Reserve Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

Viña Siegel is a family operated winery with a well-established tradition and long history. For generations we have been dedicated to the art of crafting wines with strong identities.

Our Special Reserve wines represent the union of tradition and innovation in two generations. The grapes are sourced through careful selection of our best vineyards. Their ripe and round tannins clearly express the terroir of Colchagua. Siegel Special Reserve Cabernet Sauvignon has been aged for 12 months in french oak barrels, lending it structure and complexity. The wine is deep ruby red and presents aromas of Cassis, red fruits, black pepper, black cherries, tabacco, cinnamon and chocolate. On the palate it is highly concentrated with juicy notes of red fruits and spices.

Serve with red meat, braised stews, grilles pork and flavorful cheeses.

Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 27-29°C to better extract polyphenols from the wine. Post-fermentative maceration for 2 to 3 weeks. Then part of the wine is decanted into barrels for 10-12 months. The rest of the wine finishes its malolactic fermentation in stainless-steel tanks. Once the wine has been blended it is smoothly clarified.

Silver Oak Alexander Valley Cabernet Sauvignon is made from 95.2% Cabernet Sauvignon, 2.5% Cabernet Franc, 1.9% Merlot, 0.4% Petit Verdot

The 2019 Silver Oak Alexander Valley Cabernet Sauvignon has notes of red cherry, raspberry, blackberry, iris, vanilla and clove. Ruby in color, this elegant wine has great acidity and lift on the mid-palate. Black currant and warm baking spices linger with a deep and fruity finish. It will provide drinking pleasure through 2047 given proper cellaring.

Review:

Aged in 50% new and 50% second-use American Oak from the Duncan family's The Oak cooperage in Higbee, Missouri. Matt Duncan joined me for my tasting, and he says the Petit Verdot in the blend, of which there is 0.4%, is co-fermented with the Cabernet Sauvignon, intended to bring focus to the Cabernet fruit. A compelling, brooding, muscular rendition of Cabernet from Alexander Valley with gorgeous boysenberry notes, black currants, and rose petals laced with vanillin notes and toasty oak. Medium to full-bodied with black currants, ripe blackberry and black cherry notes framed by velvety tannins laced with that irresistible vanillin note. Toasty oak spices lend a hint of sweetness, balanced by grippy acidity. Long and complex, revealing umami, garrigue, and crushed slatestone on the finish. It's a terrific wine from the Alexander Valley.

-Decanter 95 Points

Sky Devil Formation is made from 100% Cabernet Sauvignon.

The 2018 Sky Devil Cabernet Sauvignon is an unapologetically bold, structured wine. There’s finesse to the nose that offers cherry, coffee bean, and cracked black pepper; the mid-body
is textured with full mouthfeel and the right amount of oak that results in flavors of toast and blackberry; the finish is firm with lengthy, evolving tannins. The barrel program for the 2018 vintage was 26 months in 100% new French oak. We bottled 392 cases unfined and unfiltered.  
 
Great with a New York strip steak. Good to drink now; cellared properly, ages well for 20 – 25 years.

Review:

This Cabernet includes small amounts of Merlot, Malbec and Petit Verdot in the blend. Aged 21 months in a majority of new oak, it tastes of toast and deliciously ripe red fruit, with substantial concentration, structure and intensity.

-Wine Enthusiast 93 Points

Stonestreet Estate Vineyards Rockfall Cabernet Sauvignon is made from Cabernet Sauvignon.

Sourced from one of our highest elevation vineyards, the 2017 Rockfall Vineyard Cabernet Sauvignon features a true wildness that expresses the rugged growing site 2,000ft above the fog line. Elegant aromas of blueberries, cassis, graphite and black tea with complex undercurrents of baking spices. This wine balances power with elegance through to its savory palate with a generous structure and ample tannins. The structure of this wine allows for many years of cellar aging to continue to bring out nuanced flavors and complexity.

Review:

The Rockfall Vineyard is between 2,000 and 2,200-feet in elevation, and the wine that originates there is powerful and concentrated in style, with robust red-fruit and mineral tones. Herbal and classic, it shows elegance and integrated oak and tannin within its context of intensity and structure. Enjoy best from 2027–2037. Virginie Boone

-Wine Enthusiast 96 Points

This is a 6 pack with 2 bottles each from vintages from 2013, 2015, and 2016. 

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2016:

The 2016 Vigna Spuntali Brunello di Montalcino is the most brooding of the lineup from Val di Suga and is sourced from the southwest of the region on sandy soils. There are aromatics of black raspberry, licorice, menthol, sage, cinnamon, and iron-rich earth. Its Mediterranean influence is felt on the palate with ripe black cherry, dried herbs, and sun-baked earth. This is the fullest bodied and most savory of the Val di Suga lineup, with more roundness and grip. Its structure will benefit from cellaring for several years and will be great drinking over the next 20 years or more. 2026-2040.

-Jeb Dunnuck 96 Points

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2015:

The 2015 Vigna Spuntali Brunello di Montalcino is more introverted on first opening, with notes of black plum, licorice, dried Mediterranean herb, and sun-baked earth. On the palate, it offers a tart dried fruit character, with a building tannin structure that finishes with tomato leaf, and bitter herbs. The most rustic and burly of the wines in the lineup of the 2015 Val di Suga vintage, it will benefit from allowing some time in cellar to see how this matures and its tarriness develops. Drink 2026-2036

-Jeb Dunnuck 94 Points

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2013:

Plenty of spices and fresh herbs on the nose, such as dried rosemary and nutmeg, to match the underlying dried redcurrants and cranberries. Full-bodied with plenty of concentration, but still shows a very sturdy, tannin backbone and punchy acidity, to drive this through to a long finish. Drink in 2021.

-James Suckling 94 Points

The Grade Cabernet Sauvignon Serpent's Back Napa Valley is made from 100 percent Cabernet Sauvignon. 

Review:

The 2019 Cabernet Sauvignon Serpent's Back shows a more aromatic, high-toned side of this site. Bright red/purplish berry fruit, pomegranate, cinnamon and sweet floral accents are all laced together. The Serpent's Back is the most refined of these three Cabernets, but it has plenty of Calistoga punch.

-- Antonio Galloni 95 Points

The Grade Cabernet Sauvignon Serpent's Back Napa Valley is made from 100 percent Cabernet Sauvignon. 

Review:

The 2019 Cabernet Sauvignon Serpent's Back shows a more aromatic, high-toned side of this site. Bright red/purplish berry fruit, pomegranate, cinnamon and sweet floral accents are all laced together. The Serpent's Back is the most refined of these three Cabernets, but it has plenty of Calistoga punch.

-- Antonio Galloni 95 Points

It is the purest example of tempranillo grapes from Rioja Alavesa. Coming from a vineyard over a hundred years old with an extremely low production. You can taste a high concentration of ripe fruit, well-bodied, with a final touch of toffee and lime soil plus a perfect acidity which makes this wine fresh and very tempting.

VINEYARD From the Cuba Negra Vineyard in southern Labastida, the El Belisario bottling comes from Tempranillo vines planted in 1910.

ALCOHOL 14.5%

PROCESS Fermented naturally in oak foudre. Malolactic fermentation and aging occur in 100% new French oak barriques over two years.

TASTING Along with its brilliant garnet color, aromas of cherries, dried plums, black pepper, and savory mushroom leap from the glass. The palate is fresh and concentrated with mixed red and black fruit, chocolate, menthol, and coffee. Displays a surprisingly elegant nature. Pair with game, red meat and dark chocolate.

Review:

One of those wines that makes you belief in the special magic of old vines, El Belisario hails from La Greña, parcel planted on limestone rich soils in 1910. Aged in older French barrels, it's a focused, nuanced, wonderfully expressive Tempranillo with raspberry, pomegranate and red cherry fruit, filigree tannins, energetic acidity and sweet, caressing oak spices.

96 Points - Top Rated Single Vineyard in Tim Atkin's 2023 Rioja report

Named after the founder of To Kalon, H.W.C is produced from one single clonal selection of Cabernet Sauvignon within To Kalon. These vines were originally planted by Robert Mondavi, who was lured to To Kalon by the depth and richness of the wines he made from the vineyard in the 1960s. This incredibly low-yielding selection of Cabernet Sauvignon produces wines with high energy, a black-purple color, and exceptional aromatic and palate intensity—a high-resolution look at this noble variety. While not overly ripe or extracted, the wine has remarkable freshness, texture, richness, and length. Four extra months of barrel aging give it a high level of polish and a silky finish.

VINTAGE 2019 AVARIETAL 100% Heritage Clone Cabernet Sauvignon

COOPERAGE 100% New French Oak

WINEMAKER Andy Erickson 

Review:

This has amazing fruit at the end of the palate, creating an endless finish of raspberry, boysenberry and blackcurrant. Spice, too. It’s full-bodied with compact fruit. The essence of cabernet sauvignon. Remarkable wine, with energy, depth and purity. Drinkable now, but better after 2026.”

— James Suckling 100 Points

Xavier Vignon Lirac Rouge is made from 80% Grenache and 20% Syrah.

Ripe fruit, ranging from raspberries and cherries to hints of stone fruit. Yet, it's not over the top or simply fruity. This full-bodied wine adds hints of leather, garrigue and licorice along the way, evolving from creamy to velvety on the palate and through the lasting finish.

Pairs with lamb Tagine with dry fruits - Duck breast fillet with green pepper sauce - BBQ Prime rib of beef.

Review:

"An 80-20 blend of Grenache and Syrah, Vignon's 2019 Lirac is drawn from multiple parcels with galets roulés over clay soils. Roughly one-third went into oak, while the rest stayed in tank. It may be the most complex of the various Vignon "Signature" offerings, marrying hints of garrigue and licorice with mixed berries and hints of oak. It's medium to full-bodied, silky and forward, with the same lip-smacking drinkability factor that marks all of Vignon's wines on the finish. - Joe Czerwinski"

- Robert Parker's Wine Advocate (September 2020) 92 pts

Pierinvaletta Organic Rosato Langhe is made from 100% Pinot Noir.

ECOGRUPPO Organic

Fresh, fruit and mineral.

Aalto P.S. Pagos Seleccionados Tinto  is made from 100 percent Tempranillo.

Climatic conditions

The farming year began with a mild autumn and little precipitation. A very dry winter started with -9ºC reaching at the end higher temperatures than normal for that time of the year. Spring and summer characterized by little rain, only some rain showers in July and late August avoided the hydric stress of the vines. The vegetative cycle of the vine developed with big variations of temperatures, alternating warm and atypical low temperatures of 4ºC for mid-June. The ripening of the grapes happened under very good conditions and the harvest started on 24th September 2019.  

Grape origin

100% Tinto Fino (Tempranillo) primarily from very old vines – 60 to 90 years old – from selected plots in La Horra and La Aguilera. The harvest was done by hand, in small boxes of 15 kilos that are thoroughly inspected, bunch by bunch, on the selection table.  

Tasting notes

Review:

Color: dark cherry, Aroma: toasty, spicy, fine cocoa, black fruit, Mouth: tasty, toasty, fine bitterness, ripe tannins

Guia Penin 94 Points

Alejandro Bulgheroni Lithology Beckstoffer Las Piedras Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

From a St. Helena vineyard planted by early Napa settler Edward Bale more than 150 years ago, and later serving as the estate vineyard for the area’s first winery built by Henry Pellet in 1860, the Las Piedras site always gives us our prettiest wine. When placed next to Dr. Crane and To-Kalon wines, the Las Piedras show a certain elegance, with a very graceful entry and finely detailed complexity. We produce it with at least 75% new French oak, so there is a floral, spicy, and vanilla accent to the intense red and black fruits, cassis, and black cherry liqueur. What distinguishes this bottling is the beautifully fine tannins, delicate texture, and stunning purity. (Less than 100 cases made.)

Fermentation 70% Oak, 24% Concrete, 6% Puncheon

Review:

"The 2018 Cabernet Sauvignon Lithology Beckstoffer Las Piedras Vineyard comes from a world-class site outside of St. Helena and is all Cabernet that spent 20 months in 80% new oak. It offers a touch more red fruit as well ample cassis, spring flowers, loamy earth, and spice-like aromas and flavors. It has a wonderful sense of minerality, ultra-fine tannins, a dense, layered texture, and incredibly purity of fruit. It’s another just about off the charts release from this estate."

 - Jeb Dunnuck 98 Points

Alejandro Bulgheroni Lithology Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

We only produced a scant 50 cases of this wine this year, far too small an amount considering how great it turned out.  There’s that typical saturated to the rim deep purple color, with intense cassis, herb, and milk chocolate, bricks and forest floor, black plum pudding aromas.  In the mouth, there’s a great balance, with notable oak and vanilla notes intertwined with dense black fruits.  It’s an opulent and plush style, yet finishes with sweet grippy tannins.

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.

Archery Summit Estate Pinot Noir Dundee Hills is made from 100 percent Pinot Noir. 

To unpack this Pinot Noir is to dig through layer upon intriguing layer of the storied Dundee Hills appellation. 2021 finished with a bang and is already considered the vintage of the century for many Willamette Valley wineries, and for good reason. But it didn’t necessarily start that way. Heat spikes and limited water were themes early on, to the tune of 116° F in some parts of the valley. 

The 2021 Dundee Hills Pinot Noir touts all the hallmarks of Archery Summit's storied appellation. It begins with brambleberry, ripe rainier cherry, blackberry blossoms, cocoa powder, and spice on the nose. The palate is just as lively, with fresh, juicy red fruit backed by graceful tannins and acid. Finishing with spiced oak and a mouth-coating minerality, this wine is a case study in the magic of the Dundee Hills.

Yet, thanks to water reserves in the soil itself and some timely viticultural movements, the vineyards persevered through the heat and water limitations. The dryer season accelerated picking times, making the fruit ripen a bit earlier than normal. September rewarded us with cool nights and the lower-than average yields set us up to make wines with abundant character, intensity and balance. The winery is so grateful for the moisture-abundant, microbially-rich and chemical-free soils that lovingly nudged the vines towards the finish line. 

Review:

No one is naïve about the difficulties and challenges of growing Pinot Noir away from its home in Burgundy (even there, of course, it isn’t easy). Pinot has taken to Oregon’s Willamette Valley with remarkable success, though, and especially to the red-soiled Dundee Hills. This 2021 wine is a fine example of the charm, balance and satisfaction that fine Dundee Hills Pinot can provide. Translucent scarlet in colour, with magnetically attractive raspberry scents, once on the palate the wine is soft-contoured yet energetic, with arresting intensity of fruit. Here the raspberry shades into something more curranty and tenacious, and there are refreshing bitter notes in the finish, too, with a hint of earthiness perhaps derived from the clays of volcanic origin in which the vines grow. The warm edge of cool climate? Perhaps – and it makes for beautiful drinking.

-Decanter 97 Points