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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Resonance Decouverte Vineyard Pinot Noir is made from 100 percent Pinot Noir.
The wine reflects a beautiful and brilliant garnet color, with an expressive and complex nose of strawberry, plum, wild cherry, almond and licorice. The wine reveals an elegant palate, vibrant and complex, with delicate notes of noble wood, and very long and mineral finale.
Review:
Lots of fresh cherries and strawberries on the nose, as well as bark, dried mushroom and citrus peel. It’s medium-bodied and juicy with silky tannins. Some serious, earthy undertones to the red-fruit flavors. Drink or hold.
James Suckling 93 Points
Romariz Vintage Port is made from Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Roriz, Tinta Barroca
Deep inky purple color. Intricate nose with aromas of blackberries and logan berries, subtle hints of amber and spring blossom and delicate spice. A tight, well-formed palate with an abundance of dark berry fruit, rich chocolate and liquorice, culminating in a long finish. Firm, closely woven tannins that give the wine great structure and body. An elegant finely constituted Vintage Port which will drink beautifully now or age quietly in the cellar.
A vintage port is made from blended grapes, all from the same vintage year. Vintage ports are historically only declared every 3 out of 10 years. Romariz vintage ports age for up to two years in oak, then go unfiltered into the bottle for further aging.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
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
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Toso Fragolino Rosso Spago is an aromatized drink made of wine and strawberry with fine and fruity flavors. Serve cool at 8 C. Excellent as an aperitif, with desserts as well as for cocktails or simply on its own.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.
POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801
FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian 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
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
Reverdy Jean Sancerre Rouge Les Villots is made from 100% Pinot Noir
The wine is spicy and juicy with cherry aromas, and proves the point that power is not necessary for a fine wine.
Romariz Fine Tawny Port is a blend of aged ports, nutty, ample and very well balanced.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Fonseca Vintage Port 1966 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.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Showing 1744 to 1763 of 1763 (84 Pages)
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Refined and very floral on the nose, with a shiny straw yellow color. The nose opens up citrus and honeyed, followed by white peach and cantaloupe notes. It is creamy and voluptuous on the palate. 2020 Gaia & Rey is a moving wine, with a vibrant freshness and lingering finish with a quality of sapidity. It shows remarkable elegance.
Review:
Always a fantastic chardonnay with apple pie, nougat, vanilla, and flint aromas and flavors. Hints of salted caramel. Medium to full body with racy acidity and bright fruit. Complex and lively. Tight and reserved at the end. Needs time to open. Try after 2024.
-James Suckling 96 Points
Corinne Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.
This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.
1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.
Coquille St. Jacques (scallops) with leeks and cream.
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