Pierinvaletta Organic Rosato Langhe is made from 100% Pinot Noir.
ECOGRUPPO Organic
Fresh, fruit and mineral.
Pierre Olivier Sparkling Rose NV is a value sparkling rosé, made with Tempranillo grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
This wine is aromatized with a very little amount of Raspberry flavor, giving a nice mouthfeel, with an extra aromatic boost.
The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.
"Pale pink salmon. Just a touch off-dry, this is a very pleasant sparkler that reveals aromas of spicy red apple with a hint of cinnamon that carry through to the palate. Well made and exceedingly pleasant to drink."
- International Wine Review (Annual Rosé Report / April 2013), 89 pts
Dry but fruity with a complex nose of tropical fruit and enhancing biscuit flavours. Crisp acid ensures a fresh, clean and verydrinkable sparkling wine.
Serving suggestion: Well chilled to make any occasion festive.
THE LEGEND
Dispatched by Jan van Riebeek in search of the perfect place to grow provisions for the Dutch East India Company, Pieter Cruythoff stumbled upon a beautiful valley. But it was more than just the scenic beauty of this valley that had caught his eye; situated in the lee of the majestic Kasteelberg, the winters were mild, the summers were hot and the soil was uncommonly fertile. What's more, ships spotted from the lookout point on Kasteelberg were just a day away from Cape Town, and so were the wagons that went to meet them, laden with the treasures of the Riebeek Valley.
TIMELESS JEWELS
While he humbly named the valley after his patron, Jan van Riebeek, we feel it is only fitting that our valley's most coveted treasure should carry the name of its founder. So, in honour of Pieter Cruythoff, this range of fine wine bears his name.
From the vibrant whites to the seductive reds, each one is a gem gently coaxed from the fertile soil of that same magical valley. Ironically, much of the valley's bounty still finds its way to Europe, and in particular to the Netherlands, the land of Cruythoff's birth.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Post & Beam by Far Niente Chardonnay is made from 100 percent Chardonnay.
Vibrant, refreshing and stunningly perfumed, the Post & Beam Chardonnay opens with aromas of fresh melon and wild honeysuckle. The palate is lush and round, with silky layers of melon and baked apple spice framed by soft, toasted oak and lifted acidity.
Review:
Subtle oak complexity, rich fruit flavors and a creamy texture add up to an outstanding wine. Aromas of toasted oak and vanilla lead to baked pears, golden apples and a twist of lemon in this nicely balanced, intricate offering.
- Wine Enthusiast 94 Points
Prager’s stylistic signature is that of aromatic complexity coupled with power and tension. High- density planting and long hang times ensure ripe fruit flavors and concentration, yet allowing leaves to shade the fruit lend vibrant aromatics of grasses, herbs, and wildflowers. Minerality is a constant feature of any Prager wine.
Review:
This is a cool, brilliant and mineral riesling with so much wet stone character alongside lime peel, white grapefruit and small white flowers on the nose. Coriander leaf and root. Sharp and exciting, medium-bodied, precise and full of mountain freshness.
-James Suckling 97 Points
Ricudda Chianti Classico Riserva 100% Sangiovese.
Deep ruby red color.
The wine shows an intense and persistent bouquet, with notes of berries and spices such as licorice and black pepper. Well-harmonized hints of oak.
In the mouth, it is well structured and balanced, complex, persistent with notes of red fruits and spices such as black pepper and licorice.
Pair with grilled red meats, steak, game of hair and feather, stewed and roasted, aged cheeses hard like pecorino.
Very clean and fresh. Notes of honeysuckle and peach blossom in the nose. White nectarine and charentais melon on the palate. Fresh, clean, and nice salinity on the finish.
Pairs with melon and proscutto, mild cheeses, fresh shellfish.
Very complex nose. Elegance and finesse. A surprising aromatic complexity. A bouquet of aromas dominated by honey, brioche and notes of dried fruits, hazelnuts and sweets. Perfectly matured.
Juice exclusively 100% Grand Cru from Chouilly, chalky soil and subsoil.
It matches magnificently with foie gras!
24 Hour Sale!
Roland Champion Champagne Cuvee Aramis Brut is made from 70% Pinot Meunier, 20% Pinot Noir and 10% Chardonnay.
Very nice effervescence, fine bubbles - A nose spawn with notes of mature fruits such as quince and yellow fruits jelly. Aromas of biscuits and honey at the end of the palate, which remains supple, well structured, and with a beautiful length.
Black grapes from Verneuil and Vandière in the Marne Valley, argilo-limestone soil. Chardonnay grapes from Chouilly, “Grand Cru” from the famous “Côtes des blancs”, limestone soil and subsoil.
Review:
"Brilliant pale yellow straw color. Lively, complex aromas of honeyed biscuit, buttery praline, and poached Asian pear with a supple, lively, effervescent, dry-yet-fruity medium-to-full body and an elegant, long creme brulee, white balsamic reduced lemon, spiced nuts and tangerines, and grassy earth and minerals finish with well-integrated, fine tannins. A layered and vibrant champagne with cascading waves of fresh and mature flavors."
- Beverage Testing Institute (November 19th 2012), 95 pts
Roland Champion Champagne Le Mont Aigu Chardonnay Brut Nature is made from 100% Chardonnay.
Grand Cru Chouilly from a single parcel called "Montaigu".
Aged in Oak barrels for 10 months on the fine lees and then, aged "sur lattes" for 3 years.
Brut Nature : no liqueur d'expedition (zero dosage)
This 100% oaked chardonnay will be perfect with salmon cooked in a parchment paper "en papillote", as well as roasted bone marrow.
Romariz Fine Tawny Port is a blend of aged ports, nutty, ample and very well balanced.
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.
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
TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.
PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901
FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
From the Tochigi Prefecture.
This sake has aromas of gardenia, ripe kiwi, papaya, green peppercorn, aged comte cheese and notes of nutmeg, mushroom, toasted oat and yeast. This sake is bright, dry and lively with medium plus acidity, and full bodied on the palate with a long finish.
Rice Koji: Hitogokochi
Rice Kake: Hitogokochi
Yeast Strain: KT-901
FOOD PAIRINGS: Smoked or oily fish, fried Calamari and Fish Tempura, Fried Chicken
CHEESE PAIRINGS: Foggy morning, slight ripe Brie, Raschera
Dry and lean in the nose with hints of celery, pear puree and anise. On the palate this junmai is soft and creamy on the palate with rich, savory flavors of mocha, hazelnut, spicy vanilla, ending with crisp acidity.
POLISHING RATIO: 80%
ALCOHOL: 16-17%
SMV +/-: +2.0%
ACIDITY: 2.10%
RICE KOJI: Yamadanishiki
RICE KAKE: Yamadanishiki
YEAST STRAIN: Koshi Ibuki
FOOD PAIRINGS: Ideal with rustic Italian food, cheese and tomato centric or creamy pasta dishes
CHEESE PAIRINGS: Italian Raschera, Pecoria Reggiano
Sinor-LaVallee Estate Chardonnay is made from 100 percent Chardonnay.
Sinor-LaVallee Chardonnay reflects a maniacal attentiveness only possible through sole proprietorship from viticulture through winemaking. The aim was to create a singular Chardonnay that expresses the totality of Bassi Ranch’s ultra-coastal terroir.
The wine Chardonnay offers fragrant aromas of tropical fruit with notes of butterscotch, apricot and crème brûlée. The palate is rich and viscous, yet never loses its energy or focus. Flavors of pear, pineapple and peach show trailing notes of vanilla, mineral and spice. A luscious, full-bodied mid palate yields to a sense of balanced sleekness on the finish.
Taste the tropics! Flavors and aromas of fresh cut pineapple and juicy mango make this Seasonal Selection a tropical treat. Enjoy with angel food cake or chili spiced nuts.
Love this wine with...
coconut cream pie
Sweet and tart with bright, festive cranberry colors, aromas and flavors, with an added sparkle. St. James Winery’s Sparkling Cranberry Wine offers refreshing, fresh cranberry acidity with a nice, long cranberry finish.
Sun Bee evokes warm summer days by infusing natural mango flavors into a blend of California white wines. A strong golden color in the glass leads to a vibrant mango and tropical fruit basket on the nose. The taste is reminiscent of a puree of mango or a juicy, fruity Chardonnay. There are hints of Lychee and Passion Fruit rounding out the bright, inviting flavor.
Pairs remarkably well with spicy foods where many wines struggle. Try it with Savory Curry dishes like Chicken Tikka Masala or Tacos Al Pastor.
Double Diamond by Schrader Oakville Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
The 2021 Cabernet Sauvignon stands to outshine the award-winning 2019 vintage with even deeper concentration and complexity. On the nose, the wine leaps from the glass with ripe blackberry, cassis, black cherry, and red plum, with a lovely herbaceous undertone. The palate expresses juicy red and black fruits with hints of black tea, damp earth, vanilla bean, lavender, and just a touch of flint. With fine-grained tannins and mouthwatering acidity that lingers through the long finish, this wine is ready to drink upon release but will cellar well for years to come.
Double Diamond is sourced exclusively from a complement of prime vineyard estates. Sourced from the same famed vineyards as its beloved inspiration Schrader Cellars in Napa Valley’s world-renowned Oakville AVA, including our To Kalon Vineyard.
Review:
The 2021 Cabernet Sauvignon is cut from the same cloth, with plenty of richness and depth, yet it stays slightly more focused and tight on the palate, with medium to full-bodied richness as well as beautiful darker currant, cassis, darker chocolate, graphite, and hints of flowers. It's concentrated and has beautiful mid-palate density, ripe yet building tannins, and a great finish. It's another undeniably delicious, hard-to-resist Cabernet Sauvignon from the talents of winemaker Thomas Rivers Brown. Give bottles a decant if drinking any time soon and enjoy over the coming 10-12+ years.
-Jeb Dunnuck 94 Points
Halter Ranch Vineyard Ancestor Estate Reserve is made from 60% Cabernet Sauvignon, 23% Malbec, 17% Petit Verdot,
Their flagship wine, Ancestor is their Bordeaux-style reserve blend, and an homage to the Ancestor Tree, the largest Coast Live Oak on record. The 2019 Ancestor showcases aromas of red currant and dark chocolate along with subtle hints of cinnamon and clove. The entry is soft and rich with layered flavors of blueberry, blackberry, and dark cherry. The mid- palate is thick and mouth coating with balanced acid. The finish is framed by integrated tannins and delicate flavors of caramel and truffle.
Pair with roasted meats, reduction sauces, and hearty stews.
Review:
Baked blackberry, leather, cocoa and espresso-bean aromas show on the nose of this blend of 60% Cabernet Sauvignon, 23% Malbec and 17% Petit Verdot. The palate is generous in fruit, tense in tannins and very approachable, showing creamy blueberry, pepper and wild-herb flavors.
-Wine Enthusiast 93 Points