Products meeting the search criteria

The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure.

Florence Cholet Meursault Blanc is made from 100 percent Chardonnay.

This classic Meursault offers expressive and complex aromas of white flower, white fruit, and herbal aromas. Bright acidity and minerality emerge on the palate from this beautifully balanced and structured white, followed by subtle hints of vanilla and toasted brioche nuances in a refreshing finish.

Pair with fresh Truffle Pasta, Beaufort Cheese, Pike Quennelles.

Florence Cholet Meursault Blanc is made from 100 percent Chardonnay.

This classic Meursault offers expressive and complex aromas of white flower, white fruit, and herbal aromas. Bright acidity and minerality emerge on the palate from this beautifully balanced and structured white, followed by subtle hints of vanilla and toasted brioche nuances in a refreshing finish.

Pair with fresh Truffle Pasta, Beaufort Cheese, Pike Quennelles.

Force Majeure Cabernet Sauvignon Red Mountain is made from 100 percent Cabernet Sauvignon. 

The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.

Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.

Review:

Another gem is the 2019 Cabernet Sauvignon Red Mountain Estate, a deep, concentrated, powerful Red Mountain Cabernet Sauvignon that I suspect will be up there with the legendary wines from this terroir. Beautiful cassis, graphite, lead pencil shavings, and damp earth notes give way to a full-bodied effort that has a liqueur of rocks-like minerality, flawless balance, building yet polished tannins, and a great finish. Hide bottles for 4-5 years, and it will evolve for 25-30 years if properly stored. Best After 2026. 

-Jeb Dunnuck 98+ Points

Force Majeure Epinette  is made from 46% Merlot, 35% Cabernet Franc, 16% Cabernet Sauvignon, 3% Petit Verdot.

Epinette is Force Majeure's Right-bank Bordeaux-inspired blend, and was named after an avenue in Libourne (France) that leads to Pomerol and Saint-Émilion, the home of Merlot and Cabernet Franc. Epinette is also the name of a musical instrument akin to a piano, as well as a word for pine tree, which is a fitting nod to their home in Washington state.

The wine itself is a blend of primarily Merlot and Cabernet Franc, with smaller amounts of Cabernet Sauvignon and Petit Verdot, proportions of which change depending on the vintage. The Merlot and Cabernet Franc are grown in lower areas of the vineyard with deep, well-drained soils, much less rocky than the soils of our Rhone varietals.

Review:

"The 2018 Epinette is the Merlot-dominated release from this team, and it's 79% Merlot, 8% Cabernet Sauvignon, 8% Cabernet Franc, and 5% Petit Verdot, all from the estate vineyard on Red Mountain. Lots of smoky black cherry and darker currant fruits as well as notes of chocolate, graphite, lead pencil, and chalky minerality emerge from the glass, and this full-bodied beauty is beautifully textured, with a stacked mid-palate, velvety tannins, and a blockbuster finish. It's up with the finest Merlots in the New World and will drink brilliantly for at least a decade, if not longer."

- Jeb Dunnuck (May 2021), 97 pts

Force Majeure Epinette  is made from  79% Merlot, 8% Cabernet Sauvignon, 8% Cabernet Franc, and 5% Petit Verdot .

Epinette is Force Majeure's Right-bank Bordeaux-inspired blend, and was named after an avenue in Libourne (France) that leads to Pomerol and Saint-Émilion, the home of Merlot and Cabernet Franc. Epinette is also the name of a musical instrument akin to a piano, as well as a word for pine tree, which is a fitting nod to their home in Washington state.

The wine itself is a blend of primarily Merlot and Cabernet Franc, with smaller amounts of Cabernet Sauvignon and Petit Verdot, proportions of which change depending on the vintage. The Merlot and Cabernet Franc are grown in lower areas of the vineyard with deep, well-drained soils, much less rocky than the soils of our Rhone varietals.

Review:

The 2018 Epinette is the Merlot-dominated release from this team, and it's 79% Merlot, 8% Cabernet Sauvignon, 8% Cabernet Franc, and 5% Petit Verdot, all from the estate vineyard on Red Mountain. Lots of smoky black cherry and darker currant fruits as well as notes of chocolate, graphite, lead pencil, and chalky minerality emerge from the glass, and this full-bodied beauty is beautifully textured, with a stacked mid-palate, velvety tannins, and a blockbuster finish. It's up with the finest Merlots in the New World and will drink brilliantly for at least a decade, if not longer.

Previously known as Grand Reve, Force Majeure has skyrocketed to the top of the pyramid in Washington State, in no small part due to their talented winemaker, Todd Alexander, who moved from Bryant Family in Napa to Washington State to focus on this estate. While the focus is on their Red Mountain Vineyard, they make a bevy of world-class wines from throughout the Columbia Valley. Anyone doubting the quality coming from Washington State these days owes it to themselves to try these wines.

-Jeb Dunnuck 97 Points

Freelander Chardonnay is 100% Chardonnay aged in French and American Oak barrels. 

Freelander wines have been made in Napa Valley, CA since the founding. The fruit comes from select vineyards that produce elegant and impressive wines. Freelander Chardonnay shows good acidity and provides a nice balance with ripe pineapple, pear, and passion fruit flavors. Just a hint of vanilla spice oak ends in a finish that’s clean and pure.

Freelander Pinot Noir is made from 100 percent Pinot Noir. 

The Pinot Noir from California is the inaugural Pinot release from Freelander. Aged in French and American oak, it shows baked cherry and violet in the nose. Crisp flavors of red currant, baking spice and vivid strawberries balance the mouth feel. A touch of toasted oak completes the gentle finish.

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.

Fullerton Three Otters Rose is made from 60% Pinot Noir, 40% Pinot Gris (7-50 years old)

Acid: TA 5.6 g/L
pH: 3.45
Aging: 100% stainless steel
Bottled Unfined

Clones: Pommard, Wadensville, Dijon 113, 114, 115, 667, and 777

The story of Fullerton’s rosé originates from the 2012 harvest. Winemaker Alex Fullerton and his father and proprietor Eric Fullerton couldn’t decide on a house style for rosé, so they held a friendly competition. They each made a rosé to see whose would win over a crowd. Though the wines were destined to be boled separately, Alex got curious and tried blending the two. Voila! The sum was better than the parts, and a tradition was born. Alex now makes one rosé that is whole cluster pressed and tank fermented, yielding a very crisp and light colored wine, while Eric crafts his rosé from a more robust extraction, which yields a darker and fuller-bodied wine. The two lots are then blended to taste, delivering a crisp, fresh rosé with wonderful structure. The juice spent three weeks on the gross lees prior to fermentation to extract aroma precursers, and then six months on lees post-fermentation.

Pairs with soft cheeses, chicken/turkey.

G.D. Vajra Freisa 'Kye' Langhe Rosso  is made from 100% Freisa.

DESCRIPTION: In 2004, Freisa was discovered to be the closest relative to Nebbiolo, thus explaining the deep bond this variety has with Piemonte and its people. With a noble profile and similar characteristics to the Nebbiolo, we have been bottling a dry Langhe DOC Freisa ever since 1989. Kyé means ‘who is?’ and represents the surprise for this indigenous and forgotten grape.

VINEYARD AND TERROIR: Estate vineyards, the oldest located in San Ponzio, on the lower west border of Bricco delle Viole. This is the closest vineyard to the winery, and a selezione massale planted by Aldo in 1980.

GROWING: In 1971, Aldo Vaira was one of the earliest adopters of organic farming in Piemonte. Vineyards have been nurtured and soil preserved by grassing and cover crop for almost 50 years now. With an incredible ratio of manual work per hectare, farming at Vajra is a labor of love and “recipe-free” attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery fields and forests. The winery is sustainably certified (UNI EN 11233:2009) and will be again fully organic certified since 2019.

Langhe DOC Freisa Kyè displays a beautiful, translucent garnet color. The aromatics are a combination of redcurrant and wild mountain berries, layered with a touch of sweet spices, fresh leather, and candied japonica prune. The mouth is juicy, succulent, with lots -yet never hefty- tannins. There is a beautiful structure in this vintage and a lovely, lovely finish.

Review:

‘The 2018 Langhe Freisa Kyé is quite refined in this vintage and yet it also shows all of the aromatic nuance and complexity that are such signatures of this variety and wine. Dried herbs, rose petal, lavender, mint and spice lend exotic nuance to this deep, beautifully layered Freisa. The Kyé is one of the sleepers of Piedmont's 2018 vintage. It is, quite frankly, ‘as good or better than some Barolos in this tricky vintage. ~- Antonio Galloni

-Vinous 93 Points

Gambellara Lessini Durello Spumante Brute is 100% Durella.

Color: Soft and bright straw yellow
Bouquet: A citrus fresh fruit bouquet
Taste: Slightly acid, fresh, with green apple hints
Perlage: A fine and persistent perlage

The grapes are collected and transported to the winery in small trailers to prevent the grapes from being squashed, then follows immediate separation of the skins from the stalks purifying of the must and long fermentation at 18 °C.

This is a Charmat method (The secondary fermentation didn't take place in the bottle, but in a vat, which makes it slightly different than the Champenoise method used in Champagne).

To serve with seafood starters, soups, egg dishes, shellfish, seafood and white meat. Very good as aperitif. The perfect match is with the "Baccalà alla Vicentina", the traditional dish of our land.

Gessinger Zeltinger Schlossberg Kabinett is 100 percent Riesling. 

Zeltinger Schlossberg is the little sister of the well-known grand cru site Zeltinger Sonnenuhr. Behind the old village center of Zeltingen rises the steep slope "Zeltinger Schlossberg". On the exposed vineyards of blue Devonian slate, juicy wines full of character and minerality ripen.

The Zeltinger Schlossberg Riesling Kabinett is made from fruit picked at around 86° Oechsle and was fermented to fruity-styled levels of residual sugar (42 g/l). It has a quite restrained and smoky nose of anise, Conference pear, bergamot, rose, lime tree, dill, and eucalyptus. The wine proves superbly playful, finely juicy, and fruity on the palate. This rounder and richer side is nicely buffered off by more structure and intensity in the very long and smoky finish. The feel of residual sugar is already well integrated in the after-taste, which is already more off-dry than fully fruity as lime and grapefruit skin dominate.

Acidity 8.6 g/l
Residual sugar 42 g/l

perfect match to Asian cuisine, spicy food as well as BBQ.

Gessinger Zeltinger Sonnenuhr Riesling Auslese Alte Reben Caldo Infernale made from 100 percent Riesling.

The Zeltinger Sonnenuhr Riesling Auslese Caldo Infernale was produced from over 100-year-old ungrafted vines in the Gewann “im Kalk,” the original part of the vineyard. This is a typical Devonian slate Riesling with fruity elegance and great durability.
Although riper elements of yellow peach, coconut, Victoria pineapple, and almond cream directly capture the attention, the nose maintains a fresh character with minty and zesty notes. The wine shows ripe and sweet elements on the palate, and has quite some creamy and juicy elements such as canned yellow peach and pineapple. The finish brings the right amount of zest to lift up the aromatics and adds focus and tension, while there is an almost Eiswein-type of acidity in the aftertaste. This is a gorgeous Auslese.

Gimenez Mendez Alta Reserva Petit Verdot is made from 100% Petit Verdot.

The wine comes from Las Brujas vineyard located 35 km from the Río de la Plata. The breezes of the Atlantic Ocean refresh the vines permanently thanks to the flat topography of the South of Uruguay.

Intense purple in color, Alta Reserva Petit Verdot offers aromas of dried fruits, ripe plums, spicy notes of white pepper and vanilla. In the mouth it is powerful and refined, with elegant and firm tannins. It is a wine with great personality and expression of the Uruguayan climate and terroir.

Pairing: 
Meat: Lamb stew, Lamb Chops, Lamb Kabobs, Roasted Pork, Barbecue Beef Short Ribs, Ground Beef Burgers, Iranian Beryooni, Mexican Adobo, Beef with Mole, Chinese Barbecue Pork
Vegetable: Portabello Mushroom, Black Lentils, Truffle, Black Beans, Kidney Beans, Hazelnut, Black Olives, Eggplant,

Gimenez Mendez Alta Reserva Tannat is made from 100 percent Tannat. 

The wine is 100% Tannat, intense, smooth yet powerful and elegant with ripe red fruits on the nose, perfect acidity and balanced tannins in the mouth. An easy drinking and food-friendly wine. Tannat is considered as one of the “healthiest” red wine grapes, thanks to much higher levels of antioxidants. Enjoy this wine - a unique style from the South Atlantic.

Hand harvest and hand selection, destemming and crushing . Pre fermentation maceration at low temperature during 6 days. Delicate and slow fermentation with selected yeast between 18 to 25 C during 12 to 15 days. Post maceration during 8 days. American and French oak aging during 9 months. Finally a blend is produced with wines of the same variety obtained from different plots to achieve the GIMENEZ MENDEZ Alta Reserva profile.

Pairs well with roasted red meats (parrilla-asado), pastas and well-seasoned cheeses. Ideal with lamb. Also very enjoyable with desserts and chocolate.

Review:

"Blackberries, roasted meaty spices and some red fruit, too. A textured, medium-to full-bodied red with tight but polished tannins and good length. Drink now."

- James Suckling (May 2022), 91 pts

Grahams, Vintage Port - selected by Grants of St. James, LTD. (English bottling - London) 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. 

Grand Veneur Chateauneuf du Pape Blanc Le Miocene is made from 60% Clairette, 40% Roussanne

Pale yellow colour with hints of green, aromas of white flowers (may blossom, honeysuckle).
The palate is pleasantly balanced between liveliness and roundness, which brings out characteristics of dried apricot, honey and elderberry. A Châteauneuf du Pape white displaying a great finesse.

Best between 1 and 8 years.

Soil type Coming from the single vineyard named “La Fontaine”, the plot is facing north.It is made of clay-sand and limestone. Thanks to the northern orientation, it is always very well aired. This sector allow the Roussane and Clairette to mature in great conditions without losing freshness, which we believe is key point. Winemaking & ageing Whole-bunch pressing. Vinification in stainless-steel tanks. Fermentation temperature controlled at 15°C.

Review:

"The classic white from this estate is the 2021 Châteauneuf Du Pape Le Miocene Blanc, and it shines in the vintage. Based on 60% Clairette and 40% Roussanne, it has a lighter gold hue as well as textbook aromatics of citrus, pears, and minty herbs. I love its balance, it’s medium-bodied, has the vintage’s fresher style, and outstanding length. It should evolve gracefully, and while the safe bet is to enjoy bottles over the coming 2-4 years, I wouldn’t be surprised to see this evolve for well over a decade."

- Jeb Dunnuck (November 2022), 92 pts

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 (Importer Highlight: Fran Kysela ; July 2024), 93 pts