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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. 

The aging is as Mounir ages his Burgundies: extremely long, never racked, no fining, no filtration. It would be easy to say that we expected the experience running one of Burgundy’s leading producers, Lucien Le Moine, would show in Mounir’s wines. But the actual results need to be tasted to be believed and understood: a wine with beguiling fruit and savory richness, yet extraordinary finesse and detail.

Mounir Saouma likes to describe Châteauneuf-du-Pape as a mosaic, with all the wild traditions and differences together making for very different interpretations. Omnia, Latin for “all,” is his attempt to encompass the entire region’s terroir and winemaking history (and perhaps future) in one glass. The fruit comes from 9 vineyard parcels across all 5 of the Châteauneuf communes, Châteauneuf-du-Pape, Courthezon, Sorgues, Bedarrides and Orange (in early vintages, when the Saoumas did not have all the vineyards they have today, they would purchase fruit; today, Rotem & Mounir Saouma is 100% Estate). The wine is then vinified and aged in foudres, cement and 500 liter barrels – a little bit of everything.

2019 was another warm and dry vintage in the southern Rhône, marked by insistent drought and repeated heat waves during the season. With little disease pressure or frost, the crop was close to normal size, but bunch and berry-size was reduced during the growing season by the lack of water. The grapes were thus concentrated and rich in sugar and acidity, although potential alcohol levels were often quite high. Vineyards at higher elevations – Châteauneuf du Pape and Gigondas in particular — handled the heat better, and the wines from those AOPs are rich yet also remarkably fresh and energetic. Despite the initial concerns about the growing season, 2019 looks to be a watershed vintage in the Southern Rhône, producing rich wines with exceptional concentration and aging potential

Inviting aromas of sliced strawberries, red cherries and rose. Full-bodied with vibrant acidity and succulent fruit. Fine, structured tannins are vertically aligned with the fruit. More dark-fruited than the nose lets on and entirely delicious. I love the subtle spice here.

-James Suckling 94 Points

Very refined, with silky and fine-grained structure carrying alluring bergamot, rooibos tea, incense, dried cherry and lightly mulled raspberry notes along. A long sanguine thread weaves through the finish. Hard to resist now with so much charm, but this will benefit from cellaring. Grenache, Syrah and Mourvèdre. 

-Wine Spectator 94 Points

The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon

The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.

Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.

Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.

The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon

The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.

Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.

Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.

The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon

The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.

Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.

Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.

Royet Bourgogne Rouge Hautes Cotes de Beaune is made from 100 percent Pinot Noir. 

Red meats grilled a la plancha, roast leg of wild boar, duck breast with pepper sauce

Rubus Brut Rose is made from 60% Tempranillo, 40% Bobal.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

This California Cabernet Sauvignon has rich flavors with a hint of black currant and cherry. The tannins are soft, leading to a smooth finish with a hint of oaked vanilla and a touch of eucalyptus/mint freshness.

100% California AVA Cabernet Sauvignon.

Average age of the vines: 15 years.

Picked at premium ripeness. Fermented in static tanks with pump-overs three times per day.

Aged five months French oak Barrels.

Alcohol: 13.5%
RS 0.5 g/l
TA 5.7 g/l

Serve this deep purple hued beauty with a variety of hearty dishes ranging from Osso Bucco to grilled red meats and cheeses.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Grapes are sourced from the Lessini hills in the Colli Berici, where the cold nights allow the aromatic compounds in the grapes to develop. The vines, 20 years old on average, are planted on calcareous soils of volcanic origin.

Rubus Pinot Noir  is made from 100 percent Pinot Noir from Veneto Italy

Tasting notes: Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.

Vineyards: 
The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, where the hillside sites ensure lower yields and better ripeness of the grapes.
The vineyards are located in the hills and are south-west facing. The hillside sites experience cooler nights, allowing the aromatic compounds in the grapes to develop. The vines are trained using the Guyot system, planted on calcareous soils of volcanic origin.
Average age of the vines is around 20 years old.

Vinification: 
The grapes were harvested, destemmed, crushed and then cool soaked for 24 hours. Maceration on the skins took place before fermentation at temperatures of up to 22°C. Following malolactic fermentation, 30% of the wine was aged in oak for four to five months prior to bottling.

Winemaker: Alberto Marchisio
Acidity: 5.3 g/Liter
RS: 5.6 g/Liter
pH: 3.42

Nice with roasted or grilled beef, game and a very good companion for matured cheese.

Rubus Prosecco Organic is made from 100% Glera.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Rubus Reserve Pinot Noir is sourced from Carneros, Napa Valley. It shows complexity with raspberry and cherry notes that dance on the tongue.

Rubus Sauvignon Blanc Marlborough is made from 100 percent Sauvignon Blanc. 

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Aromas of gooseberry, lemongrass, boxwood, fresh celery and bready notes on the nose. The palate is dry to taste with juicy gooseberry and citrus flavors forming a light, refreshing medium bodied wine with a tart yet soft lingering finish.

Grapes are gently pressed, settled and racked to fermentation. Juice is cool fermented in stainless steel tanks for 21 days and left on the lees for 2 months prior to blending, light fining, filtering and bottling.

The perfect accompaniment to vegetable or light seafood dishes or to enjoy before a meal.

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Review:

“A stunning wine for this grape that is also rather easy to understand. The Reine Claude plum and peppery nose is complex, but already charming. As exciting as the simultaneously creamy and succulent mid-palate is, what makes this medium- to full-bodied gruner veltliner really stand out is the extremely long, crushed rock finish.”

James Suckling 96 Points

Wachau Riesling is dry and often defined by high levels of dry extract (due to a lengthy ripening period) and a pleasing freshness (due to dramatic temperature swings between day and night). Sedimentary soils of sand and stone give Kirchweg Riesling a dense mineral texture and fine fruity flavors.

Review:

Welcome to the dark side of Wachau dry riesling! Deep and delicately spicy nose that’s full of mystery. Incredible concentration and massive wet stone character on the very precise medium-bodied palate. Radical mineral energy and garden herb freshness at the enormously long and tightly-focused finish.

-James Suckling 98 Points

Rudi Pichler Kollmutz Smaragd Gruner Veltliner is made from 100 percent Gruner Veltliner. 

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Kollmütz is a terraced vineyard in Wösendorf sitting between 200 and 400 meters of elevation. The soils of Kollmütz developed from an ancient landslide resulting in chaotic layers of rock and boulders. The vineyard is particularly rich in magnesium and iron. Wines from Kollmütz are typically linear, dense, and intensely mineral in character.

Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Grüner Veltliner Smaragd from the Wachau is a full-bodied wine and is rich in style with notes of stone fruit, lemon, radish, and arugula.

Review:

I have heard gruner veltliner dismissed for supposedly not being elegant, but this is an extremely elegant example! Very complex nose of snow peas, green beans, wild herbs and green pepper. On the medium-bodied palate, this remarkable gruner veltliner has a discreet succulence, but what makes it amazing is the way it glides so gracefully over the palate, then splash lands in a deep pool of wet stone minerality. Underplayed power and concentration!

-James Suckling 97 Points

Ruffino Alauda Toscana IGT is made from 40% Cabernet Franc, 35% Merlot, 25% Colorino.

An elegant, full-bodied wine, Alauda is a harmonious sum of its parts. Rich with varietal flavors of plum and cherry from the Merlot and layered with ripe berry flavors from the Cabernet Franc, and unique balsamic and dark chocolate notes from the Colorino. The extended oak aging process integrates the blend while providing tertiary flavors of sweet spice and soft, elegant tannins for a lingering finish. This wine will age gracefully for decades.

Ruffino Modus Primo Toscana IGT Italian Red Wine is the evolution of Modus, showcasing quality fruit from three Tuscan vineyards on Ruffino's Poggio Casciano Estate, each one representing the best that this centuries-old wine region terroir has to offer. This Ruffino wine opens with a bouquet of ripe cherries and orange zest, followed by layered balsamic notes and spicy hints of sweet tobacco and vanilla.

Review:

Ripe and lively in its sensory profile, it shows notes of black plums, blackberries, sage and laurel. Juniper berries describe the secondary scene. Full body, elegant and relaxed on the palate, it closes modern and captivating. Better from 2023.

-WineCritic.com 94 Points

A very savory nose of tar, leather and cigar smoke draws levity from undertones of vanilla, baking spices and dark berries. On the palate, the fruit brightens, but things stay savory overall, through a dark, bitter chocolate finish. Acid bubbles around big, chewy tannins.

-Wine Enthusiast 94 Points

Aromas of crushed stones, dark berries and blueberries follow through to a medium to full body with creamy tannins and a medium-chewy finish. Chocolate at the end. Sangiovese, cabernet sauvignon and merlot. Two or three years of bottle age will bring this around nicely. Drink after 2024.

James Suckling 94 Points

A very savory nose of tar, leather and cigar smoke draws levity from undertones of vanilla, baking spices and dark berries. On the palate, the fruit brightens, but things stay savory overall, through a dark, bitter chocolate finish. Acid bubbles around big, chewy tannins.

Rutherford Ranch Reserve Cabernet Sauvignon

Rich and vibrant with classic Rutherford Cabernet tannins, dark cherry mingled with toasty oak, sweet oak and sweet sage lingering on the palate.

The base for our Reserve Cabernet is from the world-renowned Rutherford appellation, which is home to our Abela and Franklin estate vineyards. Perfect climatic conditions and the region’s deep, loamy, well-drained soils produce dark, intensely flavored Cabernet Sauvignon grapes. Our rich soil sets the foundation for an exquisite, cellar-ready wine that will evolve in character and quality for years to come.

This Reserve Cabernet Sauvignon is a beautiful complement to ribeye steak, rack of lamb or mushroom risotto.

Review:

A flint and gunpowder nose leads to bold graphite, blueberry and tobacco flavors in this full-bodied wine that is laced with a high level of fine-grained tannins. This wine is meant for aging, being so tightly packed with fruits and minerals and having the structure to keep it fresh while more complex flavors develop over time. Best from 2028–2038.

-Wine Enthusiast 93 Points

This Junmai Daiginjo has a beautiful nose full of banana, melon and star anise. The all natural brewing process gives this sake a bright fresh palate of plum, lime and minerality with a clean dry finish. A very food friendly sake, and is thought to be best after the meal with a light, smooth, rich cow's milk cheese.

POLISHING RATIO: 40%
ALCOHOL: 16-17%
SMV +/-: +1.0
ACIDITY: 1.2
RICE KOJI: HATTANISHIKI
RICE KAKE: HATTANISHIKI
YEAST STRAIN: PROPRIETARY YEAST

FOOD PAIRINGS: Poached Lobster, Seared Scallops, Tofu, Steamed Dumplings
CHEESE PAIRINGS: Brillat Savarin, Cambozola, Dulce Latte Gorgonzola, Mimolette

Sake Eikun Junmai Ginjo Water Lords 12/720ml is made with Iwai rice.

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.

Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake.-Beverage Tasting Institute  94 points (Exceptional)

RATING: 94 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.3%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200768

Made with Iwai rice.

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.

Rice milling: 60%

Sake Eikun Junmai Ginjo Water Lords is made with Iwai rice.

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.

Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake.-Beverage Tasting Institute  94 points (Exceptional)

RATING: 94 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.3%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200768