Products meeting the search criteria

Quinta de Fafide Reserva Branco is made from 50% Codega do Larinho, 30% Rabigato, 20% Viosinho

In this wine we look for an aromatic concentration and high acidity of the grapes from the very old traditional vineyards of high altitude in Douro Superior, about 550 meters above sea level, showing the full character of the varieties of indigenous Douro old vines, giving very mineral and creamy wines. Mineral aroma, citrus and tropical fruit, fresh and full-bodied on the palate, buttery texture and complexity provided by fermentation and ageing in barrels.

Quinta do Cotto, Vintage Port 1989 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. 

Quinta do Vesuvio Single Quinta Vintage Port is made from 33% Touriga Nacional, 35% Touriga Franca, 15% Sousão, 12% Alicante Bouschet, 5% Other.

This is a powerful, attention-grabbing wine, with taut muscularity. It offers magnificent aromas of rockrose, mint and hints of ginger. The substantial palate is full with expressive black fruit notes lifted by peppery schist tannins (the seasoning provided by the Sousão). The long, lingering aftertaste indicates impressive ageing potential.

Review:

Deep dark ruby ​​garnet, opaque core, violet reflections, delicate edge brightening. Delicate smoky spice, fine nougat, black berries, ripe figs, candied orange zest. Juicy, elegant, fine extract sweetness, ripe tannins, pleasant freshness, chocolaty in the finish, mineral and long-lasting, extremely elegant style, a large Vesuvio, has class.

-Falstaff 99 Points

The 2017 Vintage Port is a blend of 33% Touriga Nacional, 35% Touriga Franca, 15% Sousão and 12% Alicante Bouschet, plus miscellaneous others filling out the blend. This was bottled about a month before tasting after 18 months in seasoned vats, but the just-bottled sample was not really ready. This was instead a pre-bottling sample. It comes in with 115 grams of residual sugar.

- Wine Advocate 99 Points

Quinta do Vesuvio, Vintage Port 1991 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. 

Quintessa is made from 91% Cabernet Sauvignon, 4% Cabernet Franc, 3% Carménère, 1% Merlot, 1% Petit Verdot.

The 2021 unfolds with Quintessa's signature balance of complex fruit, precise structure, and vital freshness amplified by an especially beautiful growing season. Floral notes— violet and lilac—lift an intensely aromatic bouquet of cassis and black cherry accented with anise, bay laurel, and forest floor. On the palate, firm but fine-grained tannins back dark berry and savory herb flavors interwoven with graphite and iron. Generous texture carries the complex layers to a fine, chalky finish.

Review:

An exquisite wine, relying primarily on Cabernet Sauvignon from a single estate. Aromas of lavender, dried herbs and grapefruit pith combine with flavors of firm fruits and cocoa on a structure of abundant, powder-fine tannin and a mouthwatering finish. This wine is refined, detailed and delicious, with as much elegance as energy. Best 2026–2040.
Cellar Selection

-Wine Enthusiast 100 Points

  Quintessa Red 2022 is made from 93% Cabernet Sauvignon, 4% Cabernet Franc, 1% Carménère, 1% Merlot, 1% Petit Verdot.

The 2022 Quintessa is a charming wine, opening with intense aromas of black cherry and cassis that are complemented by notes of tobacco, bay laurel, cedar, and dark chocolate. Plush and inviting on entry, this wine’s flavors align with its aromas. The palate reveals dark fruits and an undertone of crushed rocks, tar, and graphite. On the finish, this vintage displays the signature fine-grained tannin of their Quintessa terroir, backed by voluminous texture and fruit.

Review:

Such an incredible wine here - one of the stars of the September releases. Smells amazing, cooling blueberries with fragrant blackcurrants, edges of florality - totally inviting scents. Full and filling in the mouth, this is ample with such a layered effect, super vertical and elongated. Tight and a little tense but it really works - such balance between black fruit, dried herbs, high acidity and a profound structure. Refined and beautifully presented. So much life, so much energy - this is pure class. A wine you don't want to put down. Feels hands off despite such concentration and power. Ends salty with sticky liquorice, mint and cooling wet stones. You could definitely drink this now but it will age too! 1% Merlot and 1% Petit Verdot complete the blend. One of the final few vintages with Rodrigo Soto at the helm - he stepped down last year to concentrate on his family project Far Mountain in Sonoma Valley which is worth following. Winemaker Rebekah Wineburg.

-Decanter 99 Points

description: This is a Pét-Nat Prosecco. 
Pét-Nat is short for Pétillant Naturel (French for Naturally Sparkling).
It is the same vinification method as "Methode Ancestrale" used in Bugey Cerdon. 
The wine is bottled before the end of the first alcoholic fermentation. Unlike Champagne method (in which the base wine completes his first fermentation in tank and only the secondary fermentation takes place in the bottle adding sugar and yeast also known as liqueur de tirage, which will requires the wine to be disgorged), Pét-Nat method doesn't imply the wine will be filtered or disgorged upon fermentation. 
This gives Pét-Nat its light and fizzy mouthfeel, generally with a little sweetness and low alcohol. Most of the times, bottles are slightly cloudy from the presence of lees.
The wine is vibrant with complex lemon citrus, pear and verbena. It finishes dry with delicate yeasty notes.

Alcohol 11,0% vol.
Acidity 5,1 g/l.
Residual sugar 0 g/l
PH 3.3
Pressure 2.4 atm

Area of origin: Vittorio Veneto
Soil: calcareous
Varietal: 95% Glera (known as Prosecco)
Harvest: Manual, with selection of the grapes.
Vinification: Soft pressing with bladder membrane press, settling of must, fermentation at controlled temperature
Fermentation: Processed according to the traditional method of fermentation in yeast bottles. Is normal his natural “bottom” deposit in the bottle, which is why it is brilliant or velvety straw yellow if shaken; the bubble development is brilliant.

Extremely digestible wine, suitable for casual moments or tasting the typical sausages of the local tradition such as the sopressa. Great with pizza daisy.

Review:

"Showing orchard fruit aromas, this wine offers exuberant fruit with light lemon and herbal notes. It offers bright acidity and finishes complete dry. One of the best Pet-Nats we’ve had this year. Made of 95% Glera, this is a sparkling wine made the ancestrale method where the wine is bottled before the end of fermentation, resulting in dissolved carbon dioxide that lends a light sparkling quality to the wine."

- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts

Rebuli Prosecco is a noble wine with a bright straw color, made from a selection of Prosecco grapes, which highlights the flavors and perfumes of the area. It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.
 

"Pretty silvery straw color. Orange, juicy lemon, peach aromas with a crisp, lightly effervescent, fruity-yet-dry medium body and a long, tangy mineral, starfruit and spice accented finish. Exceptional flavorful, balanced and stylish. A perfect aperitif."
World Wine Championship Award: GOLD MEDAL
Beverage Testing Institute - May 9th 2011 - 91 points (Exceptional)

               
"Toasty, which makes this a little more champagnelike and perhaps more familiar to consumers. Nice balance; quite refreshing."
- Washington Post (Dec 08) - VERY GOOD

"This wine is so much fun that it seems vaguely illegal. Lightly floral in aroma, it shows fresh but restrained fruit flavors. The effervescence is abundant but soft, yet the wine remains structural and refreshing thanks to crisp acidity. Clearly the top pop for parties." - Washington Post (2006)

"Very pale straw. Very fine mousse. Nice elegant bead. Aromas of fresh bread dough, pear, touch of marzipan. Light attack. Semi-dry. Licorice note on palate. Soft, light. Simple, light pear flavors."
- International Wine Review (Dec 08)

This large Spumante estate with just over 100 acres of vines produces high-quality Prosecco. The non-vintage Rebuli Prosecco di Valdobbiadene Extra Dry is light-bodied and flowery with plenty of white peach, orange and pineapple notes in its exotic aromatics and flavors. It is off-dry, but most consumers would consider it to be a dry sparkling wine. Drink it over the next 12-18 months.-Robert Parker 90 Points

This pale rosé colored spumante boasts a rich mousse and persistent bubbles. The intense and fruity bouquet of raspberry, wild strawberry, pink grapefruit is intertwined with almond, rose petals and balsamic notes. The palate is fresh, well balanced and harmonious with full flavors of strawberry fruit and a long finish.

Renato Ratti Rocche dell'Annunziata Barolo is made from 100 percent Nebbiolo.  Grapes handpicked in the month of October, de-stemmed and pressed. The alcoholic fermentation takes place in temperature-controlled stainless steel containers. Contact with the skins lasts approximately three to four weeks and includes fermentation and subsequent post-fermentation maceration with the traditional submerged cap system. The malolactic fermentation takes place in steel containers.

The Rocche dell'Annunziata vineyard is historically known as one of the most important in the Barolo zone. In his Barolo Chart, Renato Ratti had already underscored this by entering it in the 1st Category class. Situated at about 300 meters above sea level and with a south-east exposure, it extends over approximately 1 hectare. Rich with typical blue marl interspersed between veins of sand, the earth confers an extraordinary elegance and depth, combined with fine and persistent scents of roses and licorice. A prestigious subzone engenders a Barolo that holds within it suggestions of a radiant future. Warm, persistent, rich: in a word, sumptuous.

The label bears the coat of arms of the local noble family, with a black hawk against a gilt backdrop. The Latin inscription “Probasti me et cogniusti me” means “You tried me, you knew me.”
The Bottle: The Albeisa – named after the city of Alba – is the iconic bottle created by Renato Ratti in 1973, desired as a way of identifying the uniqueness of a territory and its wines.

A garnet red. Delicate and persistent fragrance with trace scents of licorice, rose and violet. Full-flavored, warm, with extremely elegant tannins offering long persistence. A great wine for important dishes, red meats roasted on a spit or grilled, game, dishes of gourmet white and red meats and ripe cheeses.

Review:

Lots of dried flowers here give a perfumed nature to it with berries and citrus. Hibiscus water, too. Full-bodied and chewy with lots of tannins and vivid acidity. Subtle plum and strawberry character. Muscular and formed..

-James Suckling 97 Points

Resonance Decouverte Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

James Suckling 93 Points

For many wine lovers or consumers, wine tasting is the preserve of professionals or real connoisseurs. People still have this image of it being a complex, technical, precise and highly-formalised process. In fact, wine tasting isn’t and shouldn’t be just that. No, it should be straightforward, convivial, interesting and fun. Tasting a wine should provoke curiosity, excitement, pleasure and dreams…

When you taste a Château du Retout wine, you use all five of your senses: the sense of touch when you pick up the bottle to gauge its temperature, the sense of hearing which allows you to enjoy the sound of he popping of the cork and the wine being poured into the glass, and then, of course, you use your senses of sight, smell and taste when you drink the wine: 

The Médoc grape varieties and soils give us wines with superb, dense, dark hues, ranging from deep garnet to ruby-crimson, taking on brick red shades with orange tints with age.

Very intense and expressive aromas with powerful notes of black fruit such as blackcurrants and blackberries. In older wines, the nose develops a spicy bouquet of liquorice, leather and marshmallow mingled with the vanilla scents created by well-integrated oak.
Harmonious, elegant and velvety, with smooth, round tannins, that can be appreciated from the wine's entry to the palate through to the finish. These are delightfully full-bodied wines with great aromatic persistence.

Review:

"Shows the ripeness of the vintage, with dark currant and blackberry framed by singed cedar and vanilla. Ends with a tug of warm earth, a light twang of iron and a steady grip. Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2034."

- Wine Spectator (TOP 100 wines of 2024), 92 pts and #45 on Top100

Jean Reverdy Sancerre Blanc is 100% Sauvignon Blanc

Single vineyard. Vinification: cold fermentation in stainless steel tank, no oak, no malolactic fermentation.
Sweet, fruity and clean. White flowers (acacia, jasmine) and citrus fruits aromas. Perfectly balanced.
A delicious wine, perfect with fish dishes, especially salmon, and a local goat cheese Crottin de Chavignol.

Ricudda IGT Toscana Canaiolo is made from 100% Canaiolo.

Intense ruby red with purple tints. Aromas of flowers and berries accompanied by sweet spices. Fresh and easy to drink, with intense fruity notes.

Wine is vinified in French oak barrels for 2 months. Then it is aged in concrete tanks for another 2 months.
After bottling, the wine is kept in bottle for an extra 3 months before it is release to the consumer.
The wine is produced with grapes from organic viticulture and is clarified without the use of products of animal origin.

To be combined with first and second courses based on meat, cold cuts, vegetables and fresh cheeses.

First courses with game, grilled meats, fresh and aged cheeses such as pecorino.

Rinaldi Barbera Appassimento is made from 100% Barbera.

Color: intense ruby red.
Smell: hints of ripe red fruits, cocoa, tobacco and sweet spices.
Taste: it’s complex, velvety and persistent.

Hand harvested. Then the bunches are set on racks to dry for 6 weeks.
20 days of skin contact maceration to extract the color without bringing too much tannins.
No oak, only stainless steel tanks.

It is the ideal companion to red meats, beef stew, brisket and beef ribs and semi-hard cheeses. It is also delicious with a chocolate cake.

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.

Rinaldi Celle Piemonte Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

Intense red color with purple reflections. The characteristic aroma is pleasant and dominated by notes of blackberry, plum and black currant. A short passage in wood gives it elegance and complexity.

Rinaldi Eramare Piemonte Cortese is 90% Cortese and 10% Sauvignon Blanc.

The Cortese grapes are coming from the Estate's vineyard located at the best exposures between Ricaldone and Maranzana at about 220 meters above sea level.

A salty and tasty white wine; fresh, simple and juicy.
After the alcoholic fermentation the wine refines on yeast for 4 months just to have a better color and taste.
A lot of minerality and notes of grapefruit.

Ideal for an aperitif, or with seafood appetizers, fish first courses, grilled fish, and vegetable pies.

Rinaldi Follie Pink is made from 50 % Dolcetto, 45 % Merlot, and 5 % Brachetto.

Review:

"Here’s a delightful aperitif wine to brighten your spirits as you prepare dinner or relax on the patio. Flavors of strawberries and raspberries throw a party in your glass and will bring a smile to your face. The blend is dolcetto and merlot, with a little brachetto. - Dave McIntyre"
- Washington Post (May 2020), Exceptional *** - Great Value

SALE!

Rinaldi Joyful NV is made from 85 % Barbera, 10 % Cortese and 5 % Moscato

Straw yellow color, fruity with hints of apple and mint.

Joyful is a modern sparkling wine made using the method charmat process with the secondary fermentation made in a stainless steel tank.

Zone of production: Ricaldone’s territory on the hills called "Bricco Rioglio" and "Valmorana" and Celle.
Average altitude: 280 m above sea level, calcareous soil with tufa layers.
Training system: guyot with a cultivation density of about 3500 vines per hectare.
Vinification: manual harvest into crates, usually in September. Soft pressing. Settling in steel vats to have a natural clearing of musts. Further temperature and pressure controlled fermentation.

Joyful is great as an aperitif but also pairs very well with seafood.

Review:

"Golden yellow color. Aromas and flavors of hazelnut, cocoa, and vanilla, dried cherry multi grain bread, valencia orange, and over ripe melon with a satiny, bright, effervescent, dry light-to-medium body and a stimulating, medium-length finish with notes of fruit and nut multigrain biscuit with dried red fruits, toasted hazelnut, watermelon rind, and lime zest. Citrus forward and bright with a subtle hint of salinity makes this sparkling completely crushable yet sophisticated enough to bring to dinner."

- Beverage Testing Institute  93 pts - Gold Medal