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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.
Please join us today at 5pm as the marvelous Stephanie Caslot pours Bourgueil from her family estate, the Domaine de la Chevalerie! The estate has great parcels on all the varied terroirs of Bourgueil; they farm with Biodynamic methods and use minimal sulfur. The wines are soulful and delicious. As the Caslots say on their website "wine has no value unless it is shared." Come taste the Caslots lovely wines today At Chambers Street from 5 till 7, then join our friends at Racines NY as Stephanie presides at the bar from 7 till ?!
Stéphanie, Emmanuel and Pierre Caslot are the current proprietors of this 400 year-old estate in Bourgueil. With excellent parcels on all the varied terroirs of Bourgueil they produce delicious old-school wines with great organic farming and natural vinifications with low sulfur. "Grand Mont" is one of the greatest sites in Bourgueil - a south facing slope on turonian limestone with shallow sandy clay soils, rich in mica. Though not considered a great vintage, the 2011s from the best sites in Bourgueil are turning out beautifully, such as the Breton "Les Perrieres" and the Chevalerie "Grand Mont." Denser and more opulently fruited than the 2012, the 2011 "Grand Mont' shows a deeper, darker color and ripe aromas of blackberry, black plum, violet, earth, game, and blood orange. The palate is round and supple with quite earthy red and black fruits with a lovely finish of dense red fruits, earth and citrusy acids. I would drink this sooner than the 2012 - delicious now with a long decant, best perhaps 2023 - 2030. Beautiful wine. David Lillie
From 80 year-old vines in "Petits Monts" and "Grand Monts" towards the top of the slope above Benais, facing roughly south-west, clay over Turonien limestone (tuffeau, craie micacée). This is the terroir giving the most elegant and age-worthy Bourgueils. 18 month elevage ; 40% in cuve inox, 20% in one new 400 liter barrel, 20% in one-year and 20% in two-year old barrels, assembled two months before bottling. Tasted in February 2016, the wine was fairly closed and tight, with deep, pure black fruits and perfect balance. This will be a sensational mature wine, best to wait eight to ten years, or more, then drink until 2040.
The Clos Sénéchal is a south-facing mid-slope vineyard, with soils of clay and limestone over the Turonian limestone bedrock. The vines are 35 to 50 years old, replaced slowly by massale selection. The grapes are hand-harvested into 20 kilo crates, there is a three-week alcoholic fermentation with wild yeasts, no added SO2. Two year elevage in Grenier foudres with minimal SO2 added before bottling. The 2014 is a superb example of Clos Sénéchal showing a deep red/black color and aromas of ripe blackberry and cassis with earth, violet, pepper, spiced citrus and animal notes. The palate is deep and ripe with fantastic density of fruit but perfectly balanced with firm acidity at only 12.5% alcohol. There is a fine-grained, intense texture with pure black fruits, earth, graphite and dark chocolate that continue in the long, focused finish. This is a wine of earth and elegance that is enjoyable in its youth, decanting advised - or hold for 5 to 8 years, perhaps best 2025 to 2040 and beyond. Save your money on C*** R******* and put some Clos Sénéchal in your cellar!
The Chevalerie "Diptyque" is from sand and gravel soils in Bourgueil, producing a wine to drink young, served cool - 100% Cabernet Franc, of course. The 2014 is particularly good, with lovely aromas of black raspberry and strawberry with hints of violet, pepper and earth. The palate is balanced and pretty with supple raspberry/strawberry fruit in a bright frame, typical of this excellent vintage for Loire reds. Serve a bit chilled with charcuterie, chicken and pork dishes and mild cheeses. DL
We're big fans of the Caslot family at Domane de la Chevalerie, who make soulful Bourgueils from organic vineyards on their varied terroirs. The Chevalerie vineyard is on mid-slope Turonian limestone with clay and alluvial sand and gravel topsoils, rich in silex; the vines average about 60 years of age. The 2014 vintage in Bourgueil and Chinon is excellent and the 14s at Domaine de la Chevalerie are absolutely superb! This wine is a fabulous mix of fruit and minerals, perfectly balanced and with terrific length: dense black/red color, with aromas that blend soil, stone and black-raspberry fruit with hints of cocoa and violet. The palate is dense and supple and intensely mineral - a blend of stone and cool red fruits lifted by firm acidity, with the bright fruit continuing in the long mineral finish. This is a beautiful Bourgueil that can be enjoyed now with roast chicken, pork dishes, even a steak - or hold for ten to fifteen years for a mature experience. It's a faulous value at $19.99 - congratulations to the Caslots! David Lillie
Stéphanie, Emmanuel and Pierre Caslot are the current proprietors of this 400 year-old estate in Bourgueil. With excellent parcels on all the varied terroirs of Bourgueil they produce delicious old-school wines with great organic farming and natural vinifications with low sulfur. "Busardières is a great mid-slope parcel on Turonien limestone with clay rich in mica.Tasted in France in February, 2018, the 2009 Busardières showed beautifully, with complex aromas, both primary and maturing, of floral black raspberry with earth, musk , citrus and licorice. The palate shows earthy black-raspberry with cool acidity, plum skin, spice, citrus and mineral flavors, really delightful! A great food wine with a great balance of ripeness and eathy acidity, this is lovely now, in mid-life, and will be superb with ten to fifteen more years in the cellar. Only 60 bottles and only at Chambers Street! David Lillie
Stéphanie, Emmanuel and Pierre Caslot are the current proprietors of this 400 year-old estate in Bourgueil. With excellent parcels on all the varied terroirs of Bourgueil they produce delicious old-school wines with great organic farming and natural vinifications with low sulfur. "Grand Mont" is one of the greatest sites in Bourgueil - a south facing slope on turonian limestone with shallow sandy clay soils, rich in mica. Wines from this vineyard are built to age and this rare bottling from Domaine de la Chevalerie is a beautiful example. 2012 Loire reds are not big wines, but they have lovely bright fruit and are beautifully balanced with refreshing acidity. The 2012 "Grand Mont" shows elegant aromas of black raspberry and strawberry with violet, earth, dark chocolate, citrus and game. The palate shows sliky tannins and complex red and black fruits - beautifully balanced with bright acidity and mineral flavors. This is really elegant and Burgundian, very long and built to last. Open the day before if drinking now, this will be a beautiful mature wine. David Lillie
When we started with Stéphane Guion, selling the 2005 Cuvée Prestige, we referred to the Revue Vin de France article on this unknown domaine - "These are not fashionable wines, due to the dynamic acidity, but for those who love the flavors of terroir they are a priority discovery that are a credit to the Loire." Indeed, organic farming going back to 1965, and a regimen of shallow plowing that keeps soil ph low, gives Stephane's wines a unique bright acidity and high mineral content underlying the beautiful fruit of his old vines. And in 2015 there was gorgeous fruit in Chinon and Bourgueil, despite the late rains that softened the wines at some estates. The 2015 Cuvée Prestige, from forty to eighty year-old vines in parcels around Benais, is a vibrant, joyous wine that shows a bright deep garnet color and elegant, ripe aromas of strawberry and red currant liqueur with hints of violet, dusty stone and black pepper. The palate is sapid and ripe but lifted by refreshing acidity, with lush berry liqueurs, saline minerals and citrus. The finish is long with lingering sappy fruit, earthy acidity and spice. Thanks to the Guion family for this soulful and delicious wine! (Aging potential of twenty to thirty years, but it's so delicious now that leaving it in the cellar will be difficult.) David Lillie