Tissot NV Crémant du Jura Extra Brut

An abiding staff favorite from Stéphane Tissot's biodynamic estate in Arbois, this crémant is a blend of 55% Chardonnay, 35% Pinot Noir and 10% Poulsard and Trousseau. The interplay between the dry, mineral complexity and rich generosity make this an incredible Champagne-alternative. Opulent aromas of raw honey and baked red apple lead to flavors of tangy yellow fruit, crisp apple, toasted almond, and quince on the persistent finish. A versatile wine that keeps getting better every time we open a bottle (which is often). Pair this with baked mac n' cheese, buttery biscuits, and - of course - turkey. Amanda Bowman

Pinon, François 2015 Vouvray Brut

From a plot of old Chenin Blanc vines, François' Brut NV is kept on the lees for 18 months before bottling. It has pretty apple, pear, floral and toasty flavors with good acidity balancing the fruit. The current cuvée is from 2015 and it's one of their best ever - a bit riper than usual with round but well defined fruit—a great alternative to Champagne, Aromas are transcendent to summer days with notes of crushed seashells, honeysuckle, and warm apricot skins. Flavors of briny half-shell, pear, and almond skin cascade with bright lemon and honey comb. This is delicious as an apéritif before the meal or afterwards with apple pie. This is a great choice during the holidays - a real crowd-pleaser at a great price, before, after or during the meal!

Pinon, François 2015 Vouvray Brut Non-Dosé

François and Julien Pinon make some of the finest sparkling wines in the Loire Valley. The superb Brut Non-Dosé comes from 45 year-old Chenin Blanc vines on Turonien limestone with topsoils of clay with silex. The fermentation lasts 4 to 6 weeks without added yeast or sugar. 2015 is a beautiful year for this wine as the good weight and density of the vintage are balanced by firm acidity, contributing to the elegance and structure of this cuvée. The wine shows aromas of citrus peel, pear, green apple brioche, fines herbes, white flowers and stone, really quite elegant. The palate is creamy and dense, with pear, parsnip(?), stone, anise, mineral, herbal and bitter lemon flavors on the palate. (Sorry for the overwrought description, but the wine is extraodinary!) The mousse is fine and refreshing and there is fabulous length of white fruits and stone flavors lingering in the finish. This very young wine is superb now but is a great candidate for extended aging - for twenty years or more - a few years ago we tasted a 1976  Pinon Brut that was sensational!  This is very highy recommended! David Lillie

Jousset, Lise et Bertrand 2017 Montlouis-sur-Loire Bubulles Pet Nat

Simply put, this is top-shelf Pét-Nat for a picnic-friendly price. From organically farmed Chenin vines (45 years of age on average) in Montlouis-sur-Loire in soils of sand and silex over limestone. All cellar operations are by gravity, without pumping, the fermentation is in 3 to 6 year-old barriques of 225 and 400 liters. The wine is vibrant straw yellow and adorned with a fine mousse. The nose reveals aromas of ripe pear, Granny Smith, lime flower, creamy lemon with heather honey and stone. A finely chiseled palate is a bit off-dry with hints of dried pear, apple and anise over a core of saline minerals with terrific length. This is a thirst-quenching Pet-Nat, made without sulfur, that happens to be a serious and elegant wine! 

Jousset, Lise et Bertrand Vin de France Mosquito Pet Nat

"Mosquito" scratches that itch for a sublime bottle of thirst-quenching bubbles. The 2017 is made from Muscat grapes that Domaine Danjou-Banessy (Roussillon) generously gifted to the Jousset's after they lost most of their harvest to hail and frost. This is a pet-nat made by friends to share with friends. At 12% it's just a touch off-dry with aromas of exotic orange citrus, nutmeg, salty peach and honeycomb. There is a touch of Chenin Blanc which lends flavors of juicy  pear and tart acidity. Try it with tangy goat cheeses, salads, or on its own. Amanda Bowman

Saumon, Frantz NV Vin de France La Cave Rebiffe Rosé (12/18)

  La Cave se Rebiffe is a crisp and refreshing Pétillant Naturel (the second fermentation occurs spontaneously in the bottle) made of Gamay, and Grolleau from vineyards in Montlouis. A beautiful rosy hue in the glass, the wine is peppery, fruity, and herbal on the nose with notes of raspberry seed, white pepper, and ripe strawberry. On the palate, the wine is clean and balanced with perhaps just a touch of sweetness to balance its ravishing acidity, and delicate, frothy bubbles. Like all of Saumon's wines, it's pretty, with lovely balance - more elegant and serious than your average vin de soif. Tim Gagnon   

Jonc Blanc 2017 Vin de France Bulle Rosé

The vineyards of Jonc Blanc were hit by a devastating freeze in April of 2017. From parcels that were 100% lost, the tiny secondary berries were harvested to make this amazing sparkling rosé! Yields were 6.5 hl/ha at 11% alcohol; bottled for the second fermentation at 25 grams of RS per liter, it has turned into a beautiful and complex Bulles Rosé. The wine shows intriguing aromas of wild strawberry, tart cherry,  rose, orange peel and brioche. The palate is creamy, light and pretty with tart cherry, rose-water, citrus and melon with a soft, refreshing finsh...could I have another glass? DL

Frick 2015 Cremant d'Alsace Blanc de Noir Sans sulfite ajouté

Blanc de Noirs (100% Pinot Noir), and no slouch, this is a big, broad, red-fruited Cremant with no SO2 added. 2015 was a hot year in Alsace and it shows here, with depth, richness and mouth-filling brioche/yeasty notes. The finish is very mineral and dry, which is a nice effect after the explosive attack and mid-palate.  Eben Lillie

Renardat-Fache 2017 Bugey Cerdon Méthode Ancestrale Rosé (12/17)

Our favorite blend of sparkling Gamay and Poulsard is back in stock for the holidays! This charming, low-alcohol sparkler hails from the tiny appellation of Bugey (across the Mont du Chat in Savoie). At 8.5% this delicately sweet pét-nat is the breakfast of champions, companion while you prepare a feast, or the perfect solution to tricky dessert parings. The wine pours a pleasing shade of magenta in the glass and offers up vivid aromas of purple wild flowers, raspberry patch, and mouth-watering grapefruit zest. The palate is light and fresh with flavors of sweet strawberries, raspberries and crunchy blueberries on the attack then finishes with thirst-quenching mineral acidity. A purely enjoyable bottle at a great value. Serve chilled alongside fruit tarts, dark chocolate, or with tangy cheeses. Amanda Bowman

Laurent Barth 2015 Alsace Extra Brut Vin Mousseux

Pinot Auxerrois with 5%Pinot Noir. Capped when the sugar is around 17-18g residual. A small amount of red wine was added to give some structure and aromatic complexity. This is a really tasty Pet-Nat with fine bubbles and gentle acidity. Laurent says it's the kind of wine that gives you "juste le temps de bat le sil," (enough time to bat your eyelashes) before it's gone!   EL

Casa Coste Piane 2017 Valdobbiadene Prosecco Brichet

Loris Follador is from a long line of farmers in Valdobbiadene. Thanks to his father and grandfather, Loris and his two sons have never had to plant a vine. Their vineyards, featuring 60+ year old vines, are absurdly steep and the soil is very shallow, hitting solid limestone or sandstone rock in a few centimeters. No herbicides, pesticides or fertilizers are used. The harvesting is, of course, by hand and would seem, especially in the steepest spots, near impossible. Most importantly, the focus on the vinification and the cellar work is to express, as simply and directly as possible, the potential minerality and the terroir of these vines. The grapes are immediately pressed using a pneumatic press. The must is then partially fermented and the lees and juice are separated and the lees cleaned through filtration. The cleaned juice and filtered lees are reintroduced together in bottle in the late winter and re-ferment by early to mid-summer, creating its own bead and a carbon dioxide environment that prevents oxidation without the use of sulfur. There is no disgorgement, so the expired lees remain in the bottle adding further complexity, but also some cloudiness. The wine can be decanted off of the deposit or poured as is. Either way, the flavor is unchanged and the minerality unmistakable.

Costadila 2017 Bianco dei Colli Trevigiani Prosecco 450 slm Frizzante

Unfined and unfiltered and so a bit cloudy — this wine is one of only two Proseccos that we know about that’s made with indigenous yeasts — and it's also totally natural in terms farming and all aspects of the winemaking. This has a ton of character (especially considering how bland most Prosecco is) — a little grassy on the nose with pear and apple aromas, and somewhat yeasty. The wine is very dry and actually quite elegant, with a good long finish; it’s really intriguing, perhaps a bit challenging, but the more I taste it the more interesting it becomes.

Terraquilia 2016 Bianco dell'Emilia Col Fondo Terrebianche

Terraquilia makes this delicious sparkling white using the ancestral method and releases them with the wine remaining on the lees, or col fondo. The grapes are a blend of Pignoletto (known as Grechetto in other parts of Italy) and Trebbiano, which are grown on a mix of clay and silt soils. The robe is a hazy straw yellow in the glass (the haze being due to the fondo) and the nose exhibits rich aromas of golden apple, pineapple, citrus zest, honeysuckle, and a touch of fresh herbs. The palate is medium-bodied, dry and refreshing with fruity and savory notes of Bosc pear, dried peach, fresh lemon, lime pith, and an almondy finish with bright acidity. This easy-drinking white is a great alternative to prosecco and is deliciously enjoyed on its own or paired with a cheese and salumi plate. Anna DeBeer

Terraquilia 2016 Lambrusco dell'Emilia Falconero Zero

Terraquilia makes this sparkling red from a blend of mostly Lambrusco Grasparossa and a touch of Malbo Gentile added in to give the wine more power and structure. The wines are made with indigenous yeasts, are neither  fined nor filtered, with very small amounts of added sulfites.  This Falco "Zero" is made sparkling using the ancestral method and the wine is left resting on its lees for several months before being disgorged by hand, leaving the wines with "zero" sediment. The wine is a deeply-colored ruby red with a beautiful purple mousse. The nose is very aromatic with notes of crushed flowers, black currant, morello cherry, baking spices and turned earth. The palate is full-bodied, textured and dry with notes of blackberry, rhubarb, bramble, and red plum all wrapped around a core of rich tannins and a beautiful lifted acidity. This would make a great paring with hearty dishes such as herb-infused sausages, lasagna, barbecue ribs or stuffed pastas. Anna DeBeer

Mongioia 2016 Moscato d'Asti "Belb"

Mongioia 2015 Moscato d'Asti "Lamoscata"

Bianco, Marco 2011 Moscato d'Asti "Crivella"

Crivella is made with fruit from Bianco’s oldest vines, including some planted in the mid 1800s by Riccardo’s great-great-something grandfather; such old vines are extremely rare, and while they produce very little fruit, it’s impossible for Riccardo to even think about replacing them. At a tasting in the shop a customer said, “Like Sauternes with bubbles!” which was a lovely way to describe the wine and its rich and unctuous character. made lively with fizz. While there’s no botrytis, Crivella is much more complex and detailed than all but the very best Sauternes. I’ve certainly never tasted anything like it — a stunning wine. Jamie Wolff

Moscato d'Asti is usually a fairly light and simple affair, but this bottling has gravitas to stand up to the most complex, aged cheeses. If an old Stilton and Port sounds a bit much, try this invigorating Moscato for a bit of a lighter approach. John Rankin

Jurtschitsch NV (b 13) Kamptal Brut Sekt Rosé

Weingut Jurtschitsch is the oldest winery (est. 16th century) in the Kamptal region of Austria and has been in the family since 1868. Vineyards were converted to organic farming in 2006 and all 60 hectares have been certified organic since 2009. The Brut Sekt Rosé is mostly Zweigelt with the balance made up of Pinot Noir and Sankt Laurent, from cooler vineyard sites with calcareous soils. The wine spends 2 1/2 years on the lees and receives 7 g/L dosage. Light, antique pink in the glass, the nose is fragrant with roses, blueberries, and raspberries. On the palate juicy red berries mingle with stony and salty minerality. Cari Bernard

Weiser-Künstler 2016 Mosel Riesling Zeppwingert Sekt

Enkircher Zeppwingert is home to old vines on weathered Devonian (blue) slate, and the soil here has a bit more water retention capacity. Yields in 2016 were catastrophically low, and Alexandra and Konstantin don't make much of this Sekt in the first place, so we were only able to grab a single case, and have not been able to try the wine yet. That being said, we can never say no to the wines of Weiser-Künstler, a long-standing shop favorite! Méthode Champenoise with very low dosage. Cari Bernard

Immich-Batterieberg 2015 Mosel Jour Fixe Riesling Brut Nature

Jour Fixe is a blend of (mostly) ungrafted, single-post trained, old-vine Riesling sourced from a high parcel in Ellergrub, the western part of Zollturm, and a steep portion of the Oberemmeler Altenberg in the Saar valley. Zero-dosage, zero free sulfur remains as the base wine only had a small amount added in the cellar. Spontaneous fermentation occurred in barrel and the wine finished its journey via the méthode Champenoise, with second fermentation in the bottle. A warmer vintage like 2015 means a scintillating balance between ripeness and acidity, and a more lush palate. When first opened the wine shows textbook high-toned Riesling, with punchy acidity, a racy mousse and slightly underripe stone fruit with a slight herbaceousness. With a touch of time open, the wine really broadens into an elegant experience, with notes of burnished orange peel, toasted walnut, ripe peach, mango, apples and apricots on the lengthy finish. Cari Bernard

Brand 2017 Pfalz Pet Nat Rosé 1.5 L

The Brothers Brand have taken over the family vineyards, working organically with some biodynamic treatments, using natural yeast fermentation, and low or no sulfur additions (none is used with their pét-nats or 'Pur' line). Their 2017 Pét-Nat Rosé is a blend of mostly Pinot Noir, with about 10% old-vine Portugieser (vine age is about 40 years-old). A pleasing, deep magenta, jewel-toned rose in color, with a sprightly mousse and a mélange of tart and juicy red fruits: raspberry, watermelon, sour cherry, red plum all burst forth and wash over the palate, and the bright acidity primes you for the next sip--incredibly thirst-quenching! This would be fun with a wide range of hors d'oeuvres, from gougères to potato chips to roasted beet crostini. Cari Bernard

Borachio 2018 Adelaide Hills "Pash Rash" Pet Nat

“Pash Rash” is 100% direct-press Pinot Noir that was bottled during fermentation with 8 grams of residual sugar (and nothing else) to become a delicious pétillant naturel. The wine’s color of electric grapefruit juice beams through the haze of sediment like the noon sun through soft clouds. Aromas of lime and zesty grapefruit pith lead to similar flavors on the zippy, thirst-quenching palate. For the adventurous: the winemakers suggest adding Mezcal for a real g’day. Amanda Bowman

Filipa Pato NV Bairrada Brut Rose "3B"

Bairrada, with its cooler maritime climate, has a long history of producing fresh and distinctive sparkling wines of quality from the native grapes of the region. Filipa Pato admirably keeps the tradition alive with her delicious and unpretentious brut rosé made from a blend of Bairrada’s signature noble red variety Baga and the tangy high acid white grape, Bical. Spicy and zesty with notes of bright citrus and red berries, this is a great (and affordable!) pairing for baked fish with paprika and Iberian olive oil or smoked fish brunch.

Aphros 2016 Phaunus Pet Nat (Loureiro) Vinho Espumante

The Phaunus Pet Nat is all Loureiro, vinified in stainless steel with no added yeast or sugar. There is a short period of maceration, and disgorgement is after 5 months of aging, with no filtration or fining. Super dry, refreshing and textured, this is a wonderful addition to the ever-changing Pet-Nat section here at Chambers, and comes highly recommended for any fan of tasty bubbles.  Eben Lillie

Clos Lentiscus 2016 Penedes Nuria Muscat

Our friend Manel was already producing some of the most fascinating sparkling wines in Spain, and now he’s got the whole family involved! He and his daughter Nuria collaborated on a series of Pet-Nats all bearing her name. This one is all Muscat d’Alexandria and is, as expected, wildly aromatic. Fruit loops, peaches, and flowers on the nose and finely textured on the palate. A funky wine no doubt, but a very enjoyable and unique one at that.

Clos Lentiscus 2016 Penedes Nuria Parellada

From a series of Pet-Nats made by Manel and his daughter Nuria, this is 100% Parellada, a local grape found in Catalunya. The nose is quite subtle with stone fruit and a touch of crisp green apple. On the palate it’s really dry - maybe too dry for some people but right up our alley! Though it’s rare that I have any Pet-Nats on day two, I was impressed enough by this one to save a bit and it was well worth it! The aromatics evolved and opened up and the palate was more savory. Still very dry but with more complexity and layers. Many thanks to Nuria and Manel.  Keep up the good work!

Julia Bernet 2016 Penedès Cava "U" Brut Nature

Xavi Bernet farms his grandparents' vines and makes an array of delicious, certified organic still wines and Cavas in his tiny roadside winery in Penedès, all of which display enormous quality and care. "U" is bone dry, elegant, and refreshing, from 15 to 40-year-old Xarello vines. The Cava spends approximately two years on the lees, receiving no dosage and the bare minimum SO2. Bright, mineral, and refreshing! EL

Raventós I Blanc NV Conca del Riu Anoia de Nit Reserva Rosé

Pepe Raventós stepped outside of the Cava appellation in 2012 to create the Conca del Riu Anoia designation. The de Nit rosé was the first Conca wine and continues to sate and impress us with its lively expression of calcareous soils, rich with marine fossils. This is an incredibly versatile sparkler that has crisp, pretty stone fruit and light raspberry fruit with a gorgeous minerality. AR

Castellroig NV Penedès Cava Brut

Castellroig is one of the finest values in Cava, farmed organically, harvesting by hand, and even fermented with native yeasts. Marcel Sabate and his team have a remarkable understanding of their vineyards and have mapped out every minute shift in terroir on their estate; this fanatical approach to quality shows in the bottle. The focus of this cuvée is Xarlel-lo, a favorite amongst Cava grapes for its refreshing mineral qualities and notes of mountain herbs. A light-on-its-feet bubbly for everyday occasions.

Castellroig NV Penedes Cava Brut Rosat

A treat for lovers of Castellroig Cava, the Rosat is a refreshing rose Cava made from organically farmed Garnacha and Trepat grapes, fermented with native yeasts, and aged a minimum of 15 months on the lees before disgorgement. A lovely, rosy watermelon hue, dry and frothy, with deep and delicious flavors of raspberry, cranberry, orange rind, seas salt, and Mediterranean herbs. This rosat is always cold in our fridge at home, ready for smoked salmon brunch, a sardine snack, and fish from the grill. Ariana Rolich

Giol 2016 Prosecco Sur Lie (organic, no so2)

Il Fortunato 2017 Prosecco (Organic, low SO2)

Il Fortunato 2017 Rosato Vino Spumante Extra Dry (Organic, low SO2)