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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Chambers Street is proud and happy to sell delicious rosés of terroir that drink beautifully all year round! These wines, fermented slowly with wild yeasts, are often not ready until mid-summer and will show well in the late summer and into the follwing year and beyond. 2015 has been an excellent year for rosés in Europe generally, with a bit of extra ripeness, well balanced by crisp acidity and mineral flavors, and this end-of-season selection is particularly outstanding. Of special note is the return of our favorite wines from Provence made by our Biodynamic friends at Domaine Les Fouques.* Their 2015 La Londe Rosé won a gold medal at the prestigious national Concours des Vignerons Indépendants (as did their delicious Côtes de Provence Blanc) and we urge you to try it.
Warning - these wines bear no resemblance to the insipid, inoculated, watery and characterless rosés that flood most stores in May and June. Drink them if you dare!
*All Les Fouques rosés are scheduled to arrive on Wednesday 8/31 and will be available for truck delivery on Thursday 9/1.
The 2015 Rosé La Londe is a beautiful wine and a real rosé of terroir! Made from 70% Cinsault and 10% each of Grenache, Syrah and Vermentino, the 2015 La Londe is a lovely pale pink/orange color with subtle aromas of peach skin, citrus, brown spice, raspberry and rose petal. The palate is light, balanced and long with red currant, raspberry and yellow fruits, blood orange, spice with saline mineral flavors and creamy fruit in the long finish. Drinking beautifully now, it will improve over the next year or two and accompany an elegant ceviche, grilled tuna or chicken, salads, mild cheeses and berry desserts. Great sipped by itself as well - really delicious and highly recommended!
This rosé is straight up delicious. Made from a blend of Grolleau Gris and a bit of Cabernet Franc grown in parcels of clay, gravel, and schist, it is a deep pink color in the glass and almost has the structure of a light red wine. Tart, tangy aromas of pomegranate, grapefruit zest, red raspberry, and a hint of white pepper fill the nose. The palate continues with the high-toned, lip-smacking berry and citrus theme with hints of blueberry and cool honeydew melon. From personal experience this pairs perfectly with Shake Shack burgers in the park, and would also be great with roasted chicken, Thai food, or salads. Tim Gagnon
From the wise and affable Peio Espil, whose Fukuoka-style organic farming produces brilliant wines in Irouléguy. His 2015 rosé is a gorgeous deep pink color with lovely aromas of ripe berry liqueur, rose hips and citrus. The palate is dense and elegant with rich strawberry and red currant fruit balanced with fresh citrusy acids. The finish is pure and long with mineral-tinged red fruits. This is a rare, unique and lovely wine and a great value as well!
This is an unusual Collioure Rosé made by Jean-François Deu at the biodynamic Domaine du Traginer from one-third each Grenache, Mourvèdre and Syrah. Made with minimal sulfites, the wine is reductive and needs decanting or aeration, then shows opaque onion-skin color, aromas of ripe peach, raspberry, earth and ripe melon with brown spice. The palate is dense with peach, blood orange, stone and dried herbs, intriguing and very long. The wine deepens nicely with time open—really an itriguing natural rosé that will accompany a fish soup, grilled tuna, chicken and pork dishes. Recommended for lovers of natural wines.
This Pinot Noir rosé is a blend of the saignée from villages and 1er cru fruit in Maranges, a straight pressing of Hautes Côtes de Beaune fruit, and pellicular maceration of fruit from Hautes Côtes de Beaune. Pale salmon in color and oh-so-fresh, the 2015 Sakura from Chevrot is what I desire in a rosé: racy minerality, bright acidity, and vivid fruit. The nose combines fresh strawberry, cherry, and crushed herbs, while the medium-bodied palate features wild strawberry, savory minerality, and a lively, somewhat spicy finish. Try this perfect summer quaffer with marinated goat cheese, grilled chicken, or a salad made with heirloom tomatoes and fresh local greens. John McIlwain
This is my favorite incarnation of this wine to date! La Cave se Rebiffe is a crisp and refreshing Pétillant Naturel (the second fermentation occurs spontaneously in the bottle) made of Cot, 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
A lovely rosé of Syrah, Grenache and Cinsault grown in the Ventoux by Guy and Thomas Jullien at their beautiful organic estate in Suzette, above Beaume-de-Venise. The grapes are hand-harvested, fermented with only wild yeasts and the wine is bottled with minimal SO2. Very subtle, pretty peach/raspberry aromas with citrus and spice. Beautiful palate with firm acidity and mineral flavors with hints of red currant, raspberry, peach and brown spice, with good density and length. This is a real wine of terroir, showing more mineral than fruit, which should open up nicely with aeration or a few months in bottle. A fabulous value!
Pinot Noir grown on the stone-riddled soils of the Steinacker vineyard. The grapes spend one day in tank before fermenting and aging in a 1600L used barrel. Bottled in April of this year, I had the pleasure of tasting this both as a barrel sample and as a finished wine -- both times it was insanely delicious! This is not last year's more austere model; the 2015 is showing the vibrancy and fruity ripeness characteristic of the vintage. Flavors of wild strawberries and red cherries are juicy yet lifted by a refreshing acidity and notes of tart lemonade. Cari Bernard
Soft-spoken brothers Pedro and Antonio Ramírez of Frontón de Oro are the team behind some of the most distinctive and elegant red wines coming out of the Canary Islands. With vines at over 1200 meters altitude, it is unsurprising that their rosado of Listan Negro, Listan Prieto, and Vijariego Negro (co-planted) is similarly aromatic, herbal, complex, and totally fabulous. The grapes are destemmed before undergoing a 24 hour maceration and long, cool native yeast fermentation in stainless steel. Blood orange, spicy florals, and salty earth on the nose, with flavors of rosy strawberry, creamy cherry, a hint of spicy cayenne, and bitter volcanic ash. The young but fine, tissue paper-like tannins that we admire in the Ramirez brothers' reds are present in the rosado as well. Grilled tuna steak or sautéed squid from Captain Alex of Blue Moon with garlic, olives, and herbs, stuffed red peppers, grilled sausage, and grilled vegetables with sea salt and olive oil will sing alongside this quintessential volcanic island wine. Ariana Rolich
Manel Avinyó of Clos Lentiscus makes the most fascinating and delicious no-added-SO2 Champagne method sparkling wines in Penedès. This one is 100% Samsó (the Catalan name for Carignan) from vines planted in 1939 in the Garraf National Park (just south of Barcelona), which Manel and his brother Joan farm organically and biodynamically. This bottling is from the 2012 vintage, fermented with native yeasts, with 25 months in bottle and disgorgement with no dosage. Carignan's raw, wild soul is finessed into a pale salmon sparkler with lots of surprises and complexity. Aromas of spice and musk and minerals with blood orange, wild strawberry, and sea breeze; the palate is dry and dense, with fresh saline and herbal notes that infuse tart yet rich flavors of apricot, cherry skins, bitter almond, blood orange, minerally earth, and purple florals, with a long finish of almond oil, maraschino, and fragrant Mediterranean herbs. Don't miss out on the chance to pair this wine with gazpacho and lobster rolls! Ariana Rolich
To quote a wise colleague, upon tasting the 2015 rosé from Poe: "Woah! I was not expecting that..." Winemaker Samantha Sheehan blends Pinot Noir from dry-farmed Olcese vineyard, planted in 1974, and Pinot Meunier from organically farmed Van der Kamp vineyard on Sonoma Mountain, which was planted in the early 1950s, fermented in stainless steel with no malolactic fermentation. It delivers a bright bolt of taut, vivid herbal red berries and bristling acidity, with a covert hint of pent-up CO2 and elegant, dusty mineral earth. A mouth-watering aperitif and seriously invigorating pairing for tartares, late-summer tomato recipes like homemade gazpacho, and crunchy peppers fresh from the grill. Ariana Rolich
Last call on 2015 Bone Jolly Rosé! Steve Edmunds has a way with Gamay, confirmed each year by the energy and depth of his red and rosé Bone Jolly wines. Recent vintages of the rosé have been made entirely of Gamay from Witters vineyard in El Dorado County; due to reduced yields, the 2015 vintage incorporated grapes from the granitic soils of Barsotti vineyard, lending a firm, mineral build to the wine. The 2015 is light-bodied and fresh, taut and bright, with tingly acidity, tart cranberry, juicy sour cherry and citrus, and salty mineral earth. We look forward to every new vintage from Edmunds St. John. Let the adventure continue! Ariana Rolich
Swick’s Pinot Noir rosé is one of the most complex rosés I’ve tasted from the Willamette Valley (let alone the rest of the United States). The rosé is a blend of organically farmed grapes from the Cancilla and Roots vineyards, which are cooler, higher altitude sites. With a light cherry robe, this wine has a kaleidoscopic range of flavors: blood orange, wild cherry, umeboshi plum, dried tarragon, and cured meats. Jonas Mendoza
Francesco and Michela Cirelli have been making wine together since 2008, having purchased Agricola Cirelli back in 2003. On their 22 hectare certified organic farm, 8 km from the Adriatic Sea, they have vineyards, olive trees, garlic, spelt, wheat, barley, figs and geese. Their Cerasuolo (Italian for cherry-like, and used to describe Rosato wines) is made from 100% Montepulciano grapes grown on calcareous clay soils, and aged three months in stainless steel before bottling. Cirelli is a fuller-bodied rosato with wild raspberries and flowers, dried herbs, and a hint of earth. Ideal for late summer barbequed meats and even indoor grilling this fall. It’s the perfect rosato for red wine lovers. Christine Manula
One of our favorite Italian winemakers is actually American. Michael Schmelzer moved to Italy in 2003 with his family and purchased 10 hectares of organic vineyards in the "belly button of Chianti Classico" at Monte Bernardi. Since that time he has branched out and started making wines from Sicilian grapes as well. This spring he introduced his Tetra Pak Rosato which is made from 100% Nero d'Avola grapes. Don't let the vibrant pink carton fool you. It's more subtle on the inside - fresh and energetic with great acidity and a slight grip. Raspberry, strawberry, and fresh watermelon fruit make this the perfect beach or picnic wine. An added bonus is that Tetra Pak cartons use 54% less energy, create 80% less greenhouse gasses, and produce 60% less solid waste volume than a 750ml glass wine bottle. So you can celebrate summer and save the environment. Christine Manula
This is my candidate for Best Rosé Value of the Year! Made from 60% Cinsault, 30% Grenache and 10% Syrah by Yves Gros and family on their beautiful Biodynamic estate near Hyères in Provence. Great farming and natural wild-yeast fermentation yields this lovely wine which is particularly delicious in the 2015 vintage. Complex, subtle aromas of peach, raspberry, rose, stone and Provençal herbs, really pretty, leading to peach and berry fruit on the palate with mineral and citrus flavors. Light but dense with great balance and fabulous length. This is a wonderful rosé to enjoy by itself and with enough depth to accompany almost anything from seafood to salads to grilled chicken or pork.
A delightful rosé from Jean-Christophe Comor! Situated at 400m in elevation in the village of La Roquebrussanne, Jean-Christophe works his land organically and makes classic Provençal rosés and an array of other delicious wines. Made from a blend of Mourvèdre, Grenache, and Cinsault, it is very pretty on the nose and exudes classic Bandol aromas of peach skin, blood orange, white pepper, and a hint of garrigue. On the palate it is serious and structured with a fair amount of grip and doesn't lose any of the beautiful fruit found on the nose. Dried flowers, strawberries, and spice linger on a delicate finish. Tim Gagnon
Thierry Navarre makes beautiful natural wines from organically-tended vines on hillsides above Roquebrun, in Saint-Chinian. He preserves ancient varieties such as Terret and Ribeyrenc and he makes this refreshing rosé from Oeillades, an old Languedoc grape that may be related to modern Cinsault. The wine is a beautiful orange/pink color and shows spicy red currant, strawberry, rose and blood orange aromas, quite lovely and fresh. Nice ripeness on the palate with light berry fruits, melon and citrus, but only 11.5% alcohol, making it a perfect summer cooler - just a great and very unique everyday rosé that's a fabulous value.
A few bottles of the long-gone 2014 Amanda Rosado appeared in the cellar - grab one while you can! From Alfredo Maestro, Master of the Duero and fierce advocate for natural winemaking and biodynamic farming, Amanda Rosado de Lagrima is made primarily from a single vineyard of 60 year-old vines of Garnacha Tintorera planted on calcareous clay soils at 850 meters altitude above the Valle del Botijas in the province of Segovia. Luscious and full relative to its 12% alcohol, and nearly fluorescent garnet in the glass (Garnacha Tintorera is a red-fleshed variety), with racing acidity. Aromas are wild, musky and pure, with kirsch, crushed berries, raspberry blossoms, and rainwater, followed by tart currant, seedy black raspberry, crushed ripe blueberries, and invigorating acidity on the mineral-dense palate. Although technically a rosado, Amanda is a delicious way to trick rosé-averse spouses and fans of chilled red wines. Ariana Rolich