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This wine is floral, exuberant, with lengthy smooth tannins, and metallic notes.

This cuvée takes its name from a small parcel of the Adrianna Vineyard that is completely covered with oval white stones and was the site of an ancient riverbed. The abundant stones provide optimal drainage and extreme temperatures. They absorb heat and moderate the nights, but also function like ice cubes after a very cold night. Stony soil Malbecs tend to be extremely aromatic, rich and luxurious, just like the River Malbec from Adrianna. This wine can be enjoyed young or aged for decades.

Pair with grilled meats.

Review:

The old River Stones has seen its name simplified to 2019 Adrianna Vineyard River. This is an exceptional vintage for this bottling, from a very stony part of the large Adrianna Vineyard in Gualtallary, close to the dry river. It's the equivalent to the White Stones white, with a north-facing exposure, the warmer exposure, which in cooler years like 2019 works nicely. The wine has harmony and subtleness, insinuating violets and wet stones, with a rare combination of power and elegance, with minerality and spice, precise, focused and harmonious. The tannins are abundant but very fine and ripe with a chalky sensation in the finish. It has 13.8% alcohol and very good freshness, acidity and healthy parameters. Best after 2023.

-Wine Advocate 99 Points

Caymus Suisan Grand Durif  is made from 100 percent Caymus Suisan Grand Durif.

Only 30 minutes from Napa, Suisun Valley (which became an AVA in 1982) is still largely undiscovered. With its warm days and cool nights, this pastoral region reminds us of Napa Valley in the 1960s. Known for delicious stone fruits and walnuts, it is also gaining recognition for exceptional wine. Durif is synonymous with Petite Sirah, the widely grown grape in the region – we added “Grand” to the name for its grand style. With harmonious tannins, this wine is opulent, luxuriously soft and totally enjoyable.

Chateau de Beaucastel Chateauneuf-du-Pape Rouge is made from 30% each Grenache and Mourvèdre, with 10% each Counoise and Syrah, plus 20% other permitted varieties, including a healthy proportion of white grapes.

The story :
Château de Beaucastel has long been considered one of the great wines of France. It is unanimously renowned for its balance, elegance and ageing potential. Beaucastel has an extraordinary terroir at the Northern end of the appellation with heavy exposure to the Mistral. All 13 varieties of the appellation have been organically grown here since the sixties.

 Location :

Châteauneuf du Pape, between Orange and Avignon, Château de Beaucastel red is a 70-hectare vineyard.

Terroir :
Château de Beaucastel is 110 hectares, with one single plot at the north of the appellation. The terroir is archetypal of the best terroirs in Châteauneuf: rolled pebbles on the surface, sand, clay and limestone deeper down. The vines are old and have been organically grown for 50 years, which has allowed the roots to grow exceptionally deep.
Beaucastel grows all thirteen grape varieties authorised by the appellation.

Ageing :
Each variety is harvested manually and separately. Vinification is completed in truncated oak barrels for the reductive grapes (Mourvèdre and Syrah) and in traditional tiled cement tanks for the oxidative grapes (such as Grenache). After the malolactic fermentations, the family blends the different varieties and then the wine ages in oak Foudres for a year before bottling.

 Review:

deep, quite herbal expression, with liquorice and crushed blueberries to the cassis fruit. Full-bodied, powerfully fruited, dense and deep. Really mouthcoating, intense fruit. The tannins are ripe, fine and plentiful, all saturated in blackberry juice on a long finish. Certainly one of the more successful Châteauneufs this year. Will age well. A Mourvèdre-led expression of Beaucastel - it contains more than usual, at least 35% and probably more. Grenache and Cinsault fermented in cement, Syrah and Mourvèdre fermented in foudre. (MW)  (9/2022)

-Decanter 96 Points

Chateau de Saint Cosme Gigondas Le Claux is made from 95% Grenache, 5% Syrah.

Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. The property has been in the hands of the Barruol family since 1490. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010.

Château de Saint Cosme Gigondas Le Claux is the estate’s oldest vineyard and sits near the entrance to the winery. “It was first planted in 1870 following phylloxera. My uncles thought it wasn’t producing enough fruit and planned to uproot it in 1914,” says Louis Barruol, but “World War I interrupted that plan.”

The 1.8-hectare Le Claux—meaning “Clos” in old French—is a field blend of predominately Grenache. Louis Barruol believes 10% of the vineyard is from the original 1870 planting. Vines are replaced by massal selection and the average vine age is 60-years. The wine is made with whole cluster fermentation from indigenous yeasts, is aged in 20% new 228-liter barrels, and bottled without fining or filtration.

Tasting Notes

Brilliant violet color. Displays pungent, mineral- and spice-accented cherry, black raspberry, potpourri and licorice aromas, along with hints of savory herbs, vanillo and incense. Chewy and tightly focused on the palate, offering bitter cherry, dark berry and Moroccan spice flavors that unfurl slowly through the back half. It closes with firm tension, chewy tannins and excellent tenacity, leaving resonating cherry and floral notes behind. All barriques, a third of them new.

-Vinous 95-97 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. 

Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.

The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.

Deus ex Machina is a literary and dramatic term for a miraculous intervention that interrupts a logical course of events in a plot or play. A suitable name for a cuvée that had it’s start in the torrid vintage of 2003 when Philippe Cambie and Vincent Maurel made the decision to harvest at the end of September, weeks after their neighbors. Deus ex Machina is a blend of old vine Grenache from La Crau, aged in tank with equally ancient Mourvedre from the sandy soils of BoisDauphin aged in demi-muid. Deus ex Machina is only made in the best vintages.

Review:

Machina reminds me slightly of the 2011 with its spicy, perfumed, complex bouquet of red and black fruits, dried flowers, pepper, and Provençal herbs, with more gamey, meaty notes emerging with time in the glass. Full-bodied on the palate, it's balanced, has ultra-fine yet building tannins, no hard edges, and a great finish.

-Jeb Dunnuc 97 Points

Boasts bitter plum, raspberry and black cherry reduction notes that have a lively savory, garrigue streak, while grippy-edged tar, tobacco and ganache notes pepper the finish. Muscular and dense but the cut is there, and the fruit core takes a late encore for good measure. Grenache and Mourvèdre.

-Wine Spectator 97 Points

Crown Point Estate Selection is made from 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec.

The 2016 Crown Point Estate Selection exhibits a heady aromatic array of baking spices, ripe red and black fruits, with deep intonations of earth and minerals. The palate is elegant and bright, with appealing acids and nuanced notes of savory mocha and dried herbs. Polished and seamless, the tannins finish with a comet-like trail of textural opulence highlighted by glossy flavors of baked berry pie and warm toast. Recommended drinking window: now through 2030s.The 2016 Estate Selection is representative of all five red Bordeaux varieties. The selection process starts in the vineyard and continues on through the winemaking process: only the best lots make the final blend. All blocks were harvested & fermented separately. The individual components were blended after 12 months in barrel. Total time in 225 liter French oak barrels was 26 months.

Review:

Deeply colored, the 2016 Estate Selection checks in as 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec that was brought up 26 months in 75% new French oak. Deeply colored, it has a smoking good bouquet of crème de cassis, smoke tobacco, lead pencil, camphor, and hints of chocolate. This gives way to a powerful, opulent Cabernet Sauvignon that has plenty of sweet tannins, a layered, multi-dimensional texture, no hard edges, and an awesome finish. I’d happily put this beauty in a lineup of top Napa Valley Cabernet Sauvignon and blends.

-Wine Enthusiast 97 Points

There’s an impressive amount of complexity on the nose of this bottling by winemaker Adam Henkel, from crushed graphite and concentrated black strawberry to cinnamon pastry, licorice and a brush of herbs. The sip is intense, with leathery but chiseled tannins presenting flavors of charred black currant, licorice, black olive, dried flower and white pepper

-Jeb Dunnuck 97 Points

Domaine du Colombier Hermitage Rouge is made from 100 percent Syrah. 

Perfect with beef ribs, grilled meats and cheese.

Manually harvested with destemmed grapes and fermented for about 2 to 3 weeks in temperature controlled vats, with an ageing period of 12 months, 65% in oak barrels and 35% in concrete tanks.

Review:

Brought up in 30% new demi-muids, with the balance in used barrels, the 2017 Hermitage is beautifully pure and layered, with smoking good notes of crème de cassis, white flowers, crushed rocks, and violets. Deep, full-bodied, and concentrated on the palate, it has plenty of tannins and is going to need 5-7 years of bottle age. This is a sensational Hermitage from Colombier that will drink well for 25+ years.

These wines are made by the talented Florent Viale and shine for their purity as well as character. While the winemaking here is traditional, with the wines destemmed and brought up mostly in used demi-muids, the purity of fruit can give the impression that wines are more modern styled than they are. They will all benefit from short-term cellaring.

-Jeb Dunnuck 96+ Points

Domaine Jean Grivot Echezeaux Grand Cru is made from 100 percent Pinot Noir. 

Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.

Jean Grivot’s 15.5 hectares spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.

About the Vineyard:

Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be very complete on the palate.

Tasting Notes:

The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

Food Pairing:

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Review:

A very elegant expression of Echezeaux, with a velvety black plum and rose petal fruit. There is a lovely freshness and so much finesse that the tannin and structure might surprise you at the end. This has the substance to age for decades. Produced from a 0.84ha parcel in Cruots next to Comte Liger-Belair. The vines were planted in 1954 and the destemmed fruit was gently fermented.

-Wine Spectator 97 Points

Louis Jadot Montrachet Grand Cru is made from 100 percent Chardonnay. 

Le Montrachet is situated to the south of the Côte de Beaune, on both villages of Puligny Montrachet and Chassagne Montrachet (like the Batard Montrachet Grand Cru).

The terroir is extremely chalky with a lot of stones, perfectly drained and easy to overheat with south-south-eastern exposition.
The Montrachet is produced with Chardonnay

Grapes are harvested by hand and put in small cases in order not to damage the fruits. Grapes are pressed softly, they ferment in oak barrels produced by our cooperage. 1/3 are new barrels. Aging usually lasts 15 months on fine lies before bottling.

Review:

Aromas of buttered toast, honeyed peaches, white flowers and mint introduce the 2019 Montrachet Grand Cru (Maison Louis Jadot), a full-bodied, layered and enveloping wine that's satiny and sumptuous, with lively acids and fine depth at the core. While I'd give the nod to the stunning Demoiselles as Jadot's best white wine this year, this Montrachet—purchased from the Chassagne-Montrachet side, from the house's usual source—is undeniably promising.

-Wine Advocate 94-96 Points

Domaine Meo-Camuzet Corton Les Perrieres Grand Cru 2020

Review:

One of the highlights of the range this year is the 2020 Corton Grand Cru Les Perrières, a vibrant, mineral wine evocative of wild berries, forest floor, rich spices and rose petals. Medium to full-bodied, concentrated and vibrant, with beautifully refined tannins and a long, penetrating finish, it's well worth seeking out.

Robert Parker's Wine Advocate 93-95+ Points

A clearly pronounced personality: powerful, sometimes wild aromas; a marked acidity, which give it a captivating freshness; a fine roundness, sometimes even opulence. In short, an intense wine which has many cards in its hand to win you over.

Review:

Notes of cherries, cassis, peonies and rich spices preface the 2020 Nuits-Saint-Georges 1er Cru Aux Murgers, a medium to full-bodied, velvety and concentrated wine that's lively and penetrating. Like its 2019 predecessor, it's especially seamless and charming.
-Robert Parker's Wine Advocate 92-94 Points

Domaine Nico le Paradis Pinot Noir is made from 100 percent Pinot Noir. 

The cool climate vineyard that belongs to Laura and her sister Adrianna Catena feels like paradise itself to Laura. It is lined by trees and fruit orchards, with majestic views of the Andes. Inside the 12 Hectare vineyard, there is a little house with two tiny bedrooms and a kitchen, where Laura dreams of spending a whole month reading books-Laura's version of paradise. The little house is affectionately named Chateau Laura. About the Vineyard The tiny parcel where Le Paradis is grown was planted in 2011 with Dijon 667 Clones over two acres. Wine Production The grapes from this small parcel were elaborated in 15 separate microvinifications.

All the microvinifications were fermented with indigenous yeast. 20% of the microvinifications were fermented with 100% whole clusters in oak roll-fermentor of 600L and low temp (22 Celcius degrees). 40% were fermented with 20% whole cluster in small vats of 800L and 40% fermented in small vats of 800L without sulfites until 4%V/V of alcohol.

Review:

From soils rich in calcium carbonate and sand, in a vineyard 1,600 meters above sea level, this wine comes from a selection of 2.7 hectares that produced very little fruit in 2016, just barely enough to fill 800 bottles. But watch out for this white, with its edge, its minerality, those saline notes that are so characteristic of chardonnay from the chalky Gualtallary soils. The wine was aged for a year in used barrels, and it has some of the toast, but here it’s the deep minerality that dominates.

Patricio Tapia - Descorchados 96 Points

Principal El Principal Cabernet Sauvignon is a blend of 90% Cabernet Sauvignon, 7% Petit Verdot and 3% Syrah originating from old, ungrafted vines. Deep, intense ruby red, black fruit and cassis aromas, well-integrated woody notes, great structure and balance. Ripe and present tannins, elegant and sophisticated in the mouth, a pure expression of the terroir.

Denomination of Origin: Maipo Andes Valley
Vineyard altitude: 800 meters above sea level
Soil: Alluvial origin, Clay loam.
Climate: Sub humid Mediterranean with big influence of the Andes Mountains.
Thermal oscillation: Between 18º and 22ºC.
Viticulture system: Espalier
Pruning: Double Guyot
Yield 4.500 kg/ha
Cool maceration (8°C): 6 days.
Alcoholic fermentation: 6 days.
Post fermentative maceration: 16 days.
Barrel aging: 20 months, new French oak
Bottling: February 2016
Bottle aging: Minimum 2 year in the bottle before release to the market.

pH: 3.46
Total Acidity: 5.9 g/L
RS: 2 g/L

Reviews:

- Descorchados (November 2017), 95 pts

"This complex cuvée of mostly Cabernet Sauvignon with 7% Petit Verdot and 3% Syrah from some of the highest vineyards in Pirque is built to age in bottle. Aged in 75) new wood, it’s serious, concentrated yet beautifully balanced, with very fine tannins, some aromatic mocha oak, layers of dark fruit and a backbone of acidity. 2022-30"
- Tim Atkin (Chile 2018 Special Report), 94 pts

Evening Land Seven Springs Vineyard Summum Chardonnay is made from 100 percent Chardonnay. 

Summum Chardonnay is the unofficial tête de cuvée of our lineup at Evening Land Vineyards. Fruit for Summum comes from just 14 vine rows that form the backbone of the Seven Springs Estate. Here, soils were formed by ancient volcanic eruptions that sent blazing lava down the current vineyard’s slopes – and today, we’re lucky enough to farm our vines in these mineral-laden soils. The 2019 Summum Chardonnay is medium-bodied and bright, marked by flavors of lemon skin, baked apple, and a touch of sweet spice that leads to a satiny, harmonious finish. For a unique taste of Oregon’s rather untapped potential for high-end Chardonnay, this bottle is it.

Review:

Shows dimension and presence, with elegantly multilayered flavors of Meyer lemon, apple skin, yeasty lees and crushed stone that gather richness and steely opulence on the lingering finish. Drink now

-Wine Spectator 95 Points

Toil Oregon Pinot Noir is made from 100 percent Pinot Noir. 

Dark garnet color. Seductive aromas of black tea, tobacco, and crushed tart cherry and blackberry. Faint notes of vanilla and toast accentuate dark plumb and cherry character. The palate is seamless with silky texture and long sweetness. Classic Oregon Pinot Noir from an outstanding vintage. So incredibly pleased to present the first Toil Oregon Pinot Noir that includes fruit from Toil Estate Vineyard! It is an understatement to say our estate fruit is an amazingly positive contributor to the final blend.

Review:

Young yet already showing layers of complexity, this opens with strawberry, raspberry and cranberry fruit, along with a whiff of smoke. It's well set up with ample acidity, and aging in one-third new French oak. Toil wines need a few years to reveal their full power, as tastings of past vintages show. Aerate this aggressively and drink with pleasure now into the 2030s

-Wine Enthusiast 93 Points 

Great structure meets a lush texture in this red, with cherry and raspberry flavors that gather bay leaf and dusky spice flavors toward medium-grain tannins. Drink now through 2029. 754 cases made. 

-Wine Spectator 93 Points

G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo. 

The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.

Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.

 Review:

The 2018 Barolo Bricco delle Viole is not super intense, but it is balanced in its own way. The wine is subdued but complete with softly yielding tannins to support an elegantly streamlined mouthfeel. Bricco delle Viole is a high and cool growing site in Barolo at 400 to 480 meters in elevation with characteristic Sant'Agata marl soils with fossils. The wine represents a selection of fruit from over seven hectares. With fermentation in steel tank and aging in large Slavonian oak, you are invited to a silky, lifted and beautifully delicate experience with an accessible personality.

-Wine Advocate 95 Points

- Wine Spectator 95 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

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

La Grande Cuvee du Chateau Vermont Blanc is made from 70% Sauvignon Blanc and 20% Semillon and 10% Sauvignon Gris.

Traditional blend of "Grand Vin Blanc de Bordeaux", a beautiful wine vinified and matured in barrels. Fine wine, elegant and well-balanced; dominated by Sauvignon (fruitiness), with vanilla notes coming from the oak aging. This wine has beautiful structure and very long-lasting aromas and flavors, providing great aging potential.

Review:

Some passion fruit, green apple and green mango on the nose, following through to a pure but creamy palate with chalky acidity and elegant citrus and stone-fruit flavors. Drink now."

La Spinona Cru Bergera Barolo is made from 100 percent  100% Nebbiolo Lampia 

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. Bergera comes from the mid part of the vineyard and is dedicated to Pietro's grandfather who started the estate.

Brilliant deep ruby red with garnet reflections.  Rich fruity bouquet with hints of cherries, violets liquorice and mint.  Good structure with full, cherry-ripe flavors. The tannins are gentle and the spice subtle. It is an elegant wine of great finesse and drinkability.  Excellent with wild game, roast, braised or stewed red meats, truffle dishes and aged cheeses.

Review:

"Underbrush, violet and new leather aromas come to the forefront on this fragrant red. The bright, linear, elegantly structured palate offers pomegranate, cranberry and star anise framed in taut, fine-grained tannins. It has an almost salty finish. Drink 2026–2036. - KERIN O’KEEFE"

- Wine Enthusiast (November 2021), 94 pts