Products meeting the search criteria

Siegel Hand-picked Selection Carmenere is made from 100 percent Carmenere.

The handpicked Reserva wines are born out of a strong desire to offer the very best expressions of terroir from El Crucero vineyard, located at 360 meters above sea level. These carefully handpicked grapes deliver superb varietal characteristics and exceptionally well-balanced fruit concentration. The manual harvest behind the handpicked Reserva Wines, a stage prior to a second triage, highlights Siegel's commitment to delivering uniquely hancrafted wines from Curico Valley.

The wine shows an intense violet - red color, aromas of black fruits, pepper and mild notes of violets. The tannins are soft, and notes of black fruits linger through the palate with long persistence.

Pair with pastas, spices foods.

Siegel Hand-picked Selection Carmenere is made from 100 percent Chardonnay.

The handpicked Reserva wines are born out of a strong desire to offer the very best expressions of terroir from El Crucero vineyard, located at 360 meters above sea level. These carefully handpicked grapes deliver superb varietal characteristics and exceptionally well-balanced fruit concentration. The manual harvest behind the handpicked Reserva Wines, a stage prior to a second triage, highlights Siegel's commitment to delivering uniquely hancrafted wines from Curico Valley.

The wine shows an intense violet - red color, aromas of black fruits, pepper and mild notes of violets. The tannins are soft, and notes of black fruits linger through the palate with long persistence.

Pair with pastas, spices foods.

Siegel Naranjo Orange Wine Viognier is made from 100% Viognier.

This wine has a nice gold color with some pink hues. On the nose, it shows some sweet notes of spices, dry nuts, white flowers, as well as some light notes of huesillo (dry peaches). In the mouth it shows a beautiful acidity, with a nice mouthfeel and structure and a good length to the finish. 

Pair with rich fish and meat dishes, cheeses, appetizer and dessert

Review:

"Deep orange hue with a brown tinge. Really perfumed and expressive on the nose, with lots of peaches, dried lychee, honeysuckle, kumquat and gingerbread. A hint of caramel. Medium- to full-bodied and slightly grainy in texture, with plenty of flavors rounded by fine, silky tannins before a rich, sleek finish. Consistently a flavorful and outstanding skin-contact viognier. Drink now."

- James Suckling (February 2023), 93 pts

Siegel San Elias Carmenere is made from 100 percent Carmenere.

The nose shows beautiful red and dark fruit aromas, earthy notes and violets with balanced acidity. Supple and round in the mouth, juicy tannins, good concentration.

The wine pairs well with full flavored cheeses and lamb.

Siegel San Elias Carmenere is made from 100 percent Carmenere.

The nose shows beautiful red and dark fruit aromas, earthy notes and violets with balanced acidity. Supple and round in the mouth, juicy tannins, good concentration.

The wine pairs well with full flavored cheeses and lamb.

Siegel San Elias Chardonnay is made from 100 percent Chardonnay.

This Chardonnay has a light yellow color with green highlights. The nose shows fresh and intense tropical fruit aromas of pineapple, citrus, herbs and a touch of honey. On the palate it is lush, smooth and well-balanced with good acidity and lovely tropical fruit flavors.

Siegel Single Vineyard Los Lingues Petit Verdot is made from 100 percent Petit Verdot.

The grapes were grown on the Los Linques "Reserve" hillside, blocks 23, 24 & 25. The wine offers elegant notes of tobacco, mocha and roasted coffee beans. It presents soft tannins, wine of great balance with a persistent and long finish.

Pairs with red meat, particularly lamb.

Siegel Special Reserve Carmenere is made from 100 percent Carmenere.

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 Carmenere has been aged for 12 months in French oak barrels. It has an intense violet-red color, with aromas of black fruits, spices, dark chocolate and dried figs. The palate is balanced and juicy with velvety tannins and a long finish.

Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 27-29°C for a deeper colour and better structure. Smooth pump overs happen once a day at the winemaker’s discretion. Post-fermentative maceration for 2 weeks. Then the wine is separated from its lees and malolactic fermentation ensues. Once the wine has fermented it is smoothly clarified and cold stabilisation occurs when necessary.

It pairs well with spicy foods, pasta with mushrooms and roasts

Siegel Special Reserve Chardonnay is made from 100 percent Chardonnay.

This Chardonnay has a pale yellow color. On the nose is is complex with citrus and tropical fruit aromas balanced with notes from the oak aging. On the palate it has good acidity with a long finish.

VINIFICATION: Alcoholic fermentation occurs at 16-17 degrees C. When the alcoholic finishes part of the wine is kept on a pump-over program.

FINNING AND FILTRATION: Once the wine has been blended it is clarified and then undergoes cold stablisation and is later filtered through clay.

AGING: Aged in French oak barrels for 6 months.

Pairs well with fish like Tilapia, salmon and white meats.

Smith Woodhouse 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. 

Sokol Blosser Big Tree Block Pinot Noir is made from 100 percent Pinot Noir. 

1970 was winding down when our founders, Bill Blosser and Susan Sokol Blosser pulled their ’68 VW Camper up to an abandoned prune orchard some 30 miles southwest of Portland. These moonstruck kids had little farming experience and just a basic knowledge of winemaking. What they did have, in abundance, was a passion for growing the Pinot Noir grape and creating world-class wine. Soon after settling on this extraordinary land, they planted their first vines and cinched their place as pioneers in Oregon’s budding wine industry.

Review:

A very impressive wine for the striking sense of spice, white-pepper and briary, forest notes, across red cherries. The palate has sapid, focused style with such taut yet silky tannins holding long and true. Pure red cherries here. Drink or hold.

Tasting notes: A brand new wine from this tremendous vineyard, The Sokol Blosser Kalita Vineyard 2021 Estate Pinot Noir bursts with classic Yamhill-Carlton dark-fruit notes, including black cherry, cranberry, and blackberry. Warm spices, espresso, and woodsy forest floor are backed up with grippy tannins to balance the fruit.

Spinona Bricco Faset Barbaresco is made from 100 percent Nebbiolo.

This single-vineyard Barbaresco comes from Pietro Berutti's 8 hectares of coveted vineyards on the top of the historic hill, Faset. It is 270 meters above sea level with a south, south-east exposure. The vines are an average of 35 years old. Only organic farming practices are used. The natural fertilizer comes from the 100 head of cattle that they have and no herbicides or pesticides are used.

Barbaresco shows a deep ruby red color with garnet reflections. An intense bouquet with hints of ripe cherries, wild berries and spice. White pepper, licorice and mint blend with enticing floral notes. Mouth-filling and well-structured with a full, velvety body and an austere and long finish.

HARVEST: late October. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).

WINEMAKING: Soft pressing with an initial cold maceration on the skins for 24 hours at 12C. Specially selected yeasts are used. Fermentation takes place for 12 to 14 days in stainless steel at 28-29 °C under temperature controlled conditions. There is a pumping over on the skins. After malolactic fermentation, the wine is racked and goes through a delicate pressing to obtain only the best wine.

AGING : 12-15 months in large 25 hectolitre wooden barrels of Allier and Slavonian oak.

REFINING: in the bottle for 12-15 months in a temperature-controlled environment.

Excellent with game, red meats, truffle dishes and aged cheeses.

 This single-vineyard Barbaresco comes from Pietro Berutti's 8 hectares of coveted vineyards on the top of the historic hill, Faset. It is 270 meters above sea level with a south, south-east exposure. The vines are an average of 35 years old. Only organic farming practices are used. The natural fertilizer comes from the 100 head of cattle that they have and no herbicides or pesticides are used.

Barbaresco shows a deep ruby red color with garnet reflections. An intense bouquet with hints of ripe cherries, wild berries and spice. White pepper, licorice and mint blend with enticing floral notes. Mouth-filling and well-structured with a full, velvety body and an austere and long finish.

Review:

"Aromas of flowers, berries and sandalwood follow through to a medium body, fine tannins and a creamy, polished finish. So fine and pretty now. Why wait? Drink now."

- James Suckling (August 2022), 93 pts

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.

Deep red in color, this wine is silky on the palate, with ripe, jammy fruit and a powerfully long finish that is pleasant and slightly smokey. A rich, age-worthy wine.

Handling: Hand-picked, chilled, destemmed, lightly crushed into bins and tanks Pre-ferment: 0 – 4 day cold soak. Yeast: Inoculated: – various strains. Fermentation: average of 10 days. 15 years old vines.

Sunset Hills Shenandoah Springs Chardonnay is made from 100 percent Chardonnay.

This is our first release of a clone-specific wine for Sunset Hills. The goal is to show you a specific terroir, one that year after year delivers excellent fruit quality. I chose clone 96 for its complexity both in ripening and barrel aging. During ripening, the fruit has notes of pineapple and pear with great acidity. I saw this wine as a chance to highlight not only the vineyard, but how detailed we can get in growing and making wine.

100% Chardonnay:

75% Clone 96
20% Clone 76
5% Clone 17

Notes of light honeysuckle, Asian pear, raw almond, and lemon custard. Medium body and medium acid.

Tanzanite Brut Method Cap Classique is made from 80% Chardonnay and 20% Pinot Noir.

Fruity, flinty, nutty, honey and creamy notes and beautiful brioche tones are coming through on the nose. It’s dry, lingering and well structured. The Pinot noir gives the wine good backbone, structure and longevity and the Chardonnay gives flintiness which develops in creamy, elegant notes in the wine with ageing. Beautiful creamy mousse.

Tanzanite Wines Yearly source their grapes from Robertson in the Western Cape, famous for its specific areas with chalk in the soil. After sourcing these spots winemaker Melanie van der Merwe asked farmer Ernst Bruwer, from the Farm Mont Blois, to plant Chardonnay and Pinot noir grapes on these spots. After years of trials she realized that year after year the base wines made from these plots compared to base wines made from any other areas tends to mature much slower and gives beautiful complexity in the end product. At around 18.5 to 19 degrees balm hand picking of the grapes are done in small 18kg baskets. This is transported to a press house, which she rents during harvest time. She does whole bunch pressing on every 5 Ton of grapes. Yields are around 480- 500 liters of juice per ton of grapes. Juice is inoculated with Prise de Mousse yeast a specific French yeast strain she uses. Fermentation at cool temperatures for 8-10 days takes place and this is followed by Malolactic fermentation on all base wines. After MLF wines are blended. Secondary fermentation takes place in the bottle and wines are left on the lees to mature and tasted every few months to monitor the ageing on the lees. Minimum time spent on the lees will be 24 months.

It’s the only area in the Western Cape where you will find Chalk in our soil.
Age of the vines is around 8-15 years old.

Enjoy as an aperitif or with fresh seafood, oysters, smoked venison Carpaccio, creamy chicken, apple crumble and even Cape Malay curry.

Review:

"This is a richly flavored sparkler showing complex notes of brioche, apple, and a hint of clementine. It’s bone dry on the finish with lingering toasty lees notes. A blend of 80% Chardonnay and 20% Pinot Noir aged 24+ months on the lees. The winemaker is Stellenbosch enology grad Melanie van der Merwe who made sparkling wine for 11 years at Distell before starting her own brand."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts

"A blend of 80% Chardonnay and 20% Pinot Noir, the NV Brut begins with biscuity aromas followed by green apple, citrus blossoms and lees. The palate is focused with precision and finesse and shows that the winemaker has taken a lot of time and effort to create this wine. Bright, energetic acidity livens up the mid-palate, and the mousse is firm with a soft nuttiness from the autolytic characteristic. The finish is long and subtly spicy with and lingers with notes of sweet brioche and cashew butter, as the wine spent two years on the lees. - Anthony Mueller" - Robert Parker's Wine Advocate (March 2020), 90 pts

Tanzanite Brut Rose Method Cap Classique is made from 60% Pinot Noir and 40% Chardonnay.

It begins with a sumptuous and luminous pink appearance. Followed by a delicacy of red fruit aromas. The nose is generous and elegant. Fresh attack followed by a harmonious sensation on the palate. Perfectly balanced in the best Tanzanite Style which combines elegance and flair.

Yearly the grapes are sourced from Robertson. Hand picking of the grapes we do in small 18kg lots and then whole bunch pressing on every 5 Ton of grapes. Yields are around 450-480 liters per ton of grapes. Juice was inoculated with Prise de Mousse yeast for primary fermentation at cool temperatures for 8-10 days. This is followed by Malolactic fermentation on all base wines. The MLF ads depth and complexity to the base wines. With maturation the wine will get soft, creamy and elegant. Secondary fermentation took place in the bottle and wines were left on the lees and tasted every few months to monitor the ageing on the lees. Minimum time spent on the lees 24 months.

It’s the only area in the Western Cape where you will find Chalk in our soil.
The wine is made from selected vineyards. Limited to 6 000 bottles annually.
Age of the vines is around 10-15 years old.

Pairs well with roasted white meat, game, tapas, ham and smoked salmon.

Review:

"Pale pink. Ripe red berries accented by Cointreau show on the nose of this very dry and crisply textured sparkling rosé. It’s mineral and subtly fruit flavored palate is superbly fresh and alluring despite an astringent touch on the finish. It’s a great sparkler for food. A 60/40 blend of Pinot Noir and Chardonnay from 10-15 year old vines in the Robertson area."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 91 pts

All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.

Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay

Appellation 100% Virginia

Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.

Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.