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Whether you're escaping New York or spending Memorial Day in the city, we're happy to report that a beautiful batch of new rosés has arrived to help you through the holiday. From the very light and refreshing (Plouzeau Chinon) to the darker and deeper (Bonavita Terre Siciliane), there's a wine here to match your taste and cuisine, and most are products of organic farming and natural wild-yeast fermentations. Everyone here at Chambers Street wishes you a happy holiday and safe travels, accompanied by ample quantities of real rosés!
Domaine Pélaquié makes this lovely Tavel rosé from young vines of Cinsault and Grenache. The wine shows a deep pink color with lush aromas of tart cherry, raspberry and red currant with violet, citrus peel and spice. The palate is deep and ripe but nicely balanced with bright acidity, showing black cherry, ripe raspberry, brown spice, citrus and mineral flavors, with a nice supple finish. This will accomany grilled tuna, chicken and burgers this summer as well as salads and cheeses.
Domaine les Fouques has been has been certified Biodynamic (Demeter) for over 20 years, and also raises sheep, ducks, chickens and guinea-hens on their old-fashioned mixed-use farm. La Londe is their best rosé from old vines of Cinsault, Grenache, Syrah, and Rolle. Unlike the majority of Provencal rosés, it is made naturally with wild yeasts, giving a more subtle expression of fruit and terroir. The 2017 is a beautiful wine, lighter and brighter than the 2016 in style. The wine shows a lovely pale pink/salmon color with elegant aromas of wild strawberry, raspberry, peach and rose with hints of spice. The palate shows creamy raspberry, peach and red currant fruit with citrus peel and mineral flavors. The finish is long and refreshing with berry fruits, citrus and firm acidity, just lovely. This wine will gain complexity over the next six months and will drink beautifully through 2019. Highly recommended and a great value! David Lillie
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
La Ritourelle (which seems to mean song or refrain, hopefully not the one by Sebastien Tellier) is an uncommonly delicious and elegant rosé from our friends Pierre and Catherine Breton in Bourgueil. 100% Cabernet Franc, of course. The wine shows beautiful aromas of wild strawberry, raspberry, peach skin, citrus peel and rose. The palate is bright and refreshing with raspberry, orange zest, citrus, white pepper and stone flavors. It's light in body but with lovely length and density and a pretty finish of berry fruits and minerals. Really lovely, only 60 bottles available.
This large organic estate in Chinon produces a light and lovely rosé from vines grown on gravel and sandy soils in the "Rive Gauche" and "La Vienne" parcels. The 2017 shows a very pale pink/salmon color and bright, slightly spicy and floral raspberry/strawberry aromas. The palate is very crisp and bone dry with raspberry, melon and citrus peel flavors. Not much depth here but it's very light and refreshing and goes down easy - perfect for a hot summer day...
A very soft, pretty and fresh rosé from certified biodynamic producer Philippe Gilbert. Menetou-Salon has the classic clay and limestone soils of the Loire Valley, and produces beautiful Pinots that rival and sometimes surpass those of its neighbor, Sancerre. High-toned minerality combined with the ripe, rosy-red fruit notes of the warm 2017 vintage makes this 100% Pinot Noir rosé a sheer ease and pleasure to drink.
Domaine Bart in Marsannay made no rosé in 2016 due to the very low yields, so we're very glad to have this lovely Pinot Noir available again from the 2017 vintage. The wine shows a bright pink color and pretty aromas of ripe cherry, raspberry, rose and citrus. The palate shows ripe strawberry and raspberry fruit with earth and mineral notes, as befits the limestone terroir of Marsannay. The finish is long and refreshing. This is light enough to serve with fish dishes and salads but has the depth and complexity to accompany grilled foods this summer.
The Charvin Côtes-du-Rhône Rosé comes from a 1.5 hectare parcel planted to mostly Grenache and Cinsault. The grapes are grown organically and fermented with indigenous yeasts. The vines are planted on sandy soils with clay and galets roulés (the famous round rocks covering the soil of Chateauneuf-du-Pape) and are an average age of 40 years. The 2017 exhibits notes of strawberries and cream, raspberry and ripe peach. The fruit is balanced by a slight herbaceous character, a lingering mineral quality and steely texture. A perfect pairing for summer salads and days by the pool, yet I also wouldn't hesitate having this with some heartier fare: a tuna burger comes to mind. Oskar Kostecki
The 2017 Aphillanthes Rose is a blend of Grenache with Cinsault, Mourevedre and Counoise. Wild yeast fermentation, horse-plowed, and hand-harvested! The Aphillanthes 2017 shows a very pretty light pink color and subtle aromas of red currant, rose and spice. The palate shows nice density of fruit - raspberry and strawberry - without being heavy or sweet and is a bit lighter and fresher than the 2016. The finish is refreshing with nice berry fruits and stone flavors - this young wine should open up nicely over the summer - serve with grilled foods, roast chicken, salads or just sip by itself.
The 2017 “Sept Syllabes,” was made with Grenache Blanc and Noir, Carignan and Cinsault. It’s a direct press rosé with little or no maceration and no added SO2. The wine spent approximately two years in vat before bottling. Slightly opaque pink color. The wine shows pretty aromas of creamy raspberry, peach skin, orange peel and earth. The palate is dense and textured with berry fruits, brown spice, citrus and mineral flavors, quite intriguing. There is a bit of funk on the palate, due to the absence of SO2, but the wine remains complex and delicious with terrific length. The color browns slightly with a few days open but the flavors deepen nicely - a few years of aging would be interesting. This is not for everyone, but we find it fascinating and delicious. David Lillie
Hailing from the Coteaux du Langudeoc this is a lovely wine with very pretty ripe strawberry and cherry fruit as well as great minerality, balance, and structure. This is an aromatic rose that uses all five traditional Languedoc varieties: Grenache, Syrah, Mourvèdre, Cinsault and Carignan in a blend that emphasizes Syrah and Cinsault varietal character. The finish is unusually long and earthy, which makes this a particularly good match with grilled foods.
Due to a very high percentage of Mourvedre in the blends, Bandol gives some of the world's most compelling and age-worthy Roses, wines that can age for decades. Terrebrune, a domaine close enough to the Mediterranean that the ocean can be seen from the vineyards, is no exception. Unlike the neighbor's vineyards, Terrebrune's are planted on Triassic era subsoil with burnished orange topsoil, which gives the wine a depth and minerality all its own. With a few years of age, this wine is a rare treat. The nose offers fresh, saline notes, as well as pretty peachy fruit. The palate broadens over the course of an hour open and offers richness and length. This is an adult Rosé, but crisp, fresh, and more classic than in some past vintages. Put this wine next to a meal of shellfish or a platter of crostini with Tapenade and watch it shine.
A blend of Cinsault, Mourvèdre, and a little bit of Barbaroux, this is a fresh, crisp, classic Provencal rosé that offers floral, strawberry, and fresh fennel notes on the nose. Lighter and less earthy than the last vintage, this will delight lovers of very pale, elegant rosés.The palate is delicate, sheer, bright, and stony. Pair with seafood, or a sunny afternoon.
Karina and Guillaume Lefevre are a marriage of two warm climates and personalities: she's from Brazil, and he's from Marseille. Based in the Coteaux d’Aix-en-Provence, they cultivate nearly 30 ha of vines. Certified organic, they are also incorporating biodynamic practices into their vineyard work. This vintage's rosé is a blend of 60% Grenache, 10% Syrah, 10% Vermentino, 15% Cinsault and 5% Mourvedre. All grapes are hand-harvested and fermented with native yeasts in stainless steel tanks. The 2017 shows pretty aromas of wild strawberry and raspberry with hints of rose, peach and citrus. The palate is round and a bit lighter than previous vintages, but shows lovely berry and stone fruits - perfect served quite cool on a hot day. Only ten cases left for the vintage (as of 05/22) - so don't delay to put some aside for the summer.
This is one of our favorite Rosés every year - the 2017 Cuvée de l'Aubigue is a sensational wine and a fabulous value! Made from Cinsault, Grenache, Syrah and Vermentino grown on soils of clay and schist near Hyères in Provence. Biodynamic farming, wild yeast fermentation. Lovely light salmon color. The nose carries beautiful aromas of delicate strawberry and white peach, along with nectarine, pink grapefruit, and white blossom. The palate on the 2017 is slightly denser and juicier than the 2016, but it is still framed by good acidity and a hint of minerality, making this a crisp and delicious everyday summer rosé. Oskar Kostecki
A delicious blend of Gamay and Poulsard from the tiny appellation of Bugey. At 8.5% this delicately sweet pét-nat is the breakfast of champions or an invigorating aperitif. The nose is absolutely beautiful with vivid aromas of wild flowers, ripe raspberries, and hints of grapefruit zest. The palate offers sweet raspberry and crunchy blueberry fruit on the attack then finishes with thirst-quenching minerality. A purely enjoyable bottle at a great value. Serve chilled alongside fruit tarts, dark chocolate, or with tangy cheeses. Amanda Bowman
While we love biodynamic grower Benoît Marguet's Champagnes for their combination of Ambonnay power and frank minerality, it may be that his most pleasurable wine is his excellent vintage-dated rosé. Chardonnay dominated in a village noted for its Pinot Noir, the wine offer a beautiful nose highlighted by aromas of wild strawberry, raspberry, tarragon, and chalk. The palate is brightly mineral and structured, with a deep stoniness at its core within its layers of ripe red fruits and savory notes. The wine balances deftly its grand cru power with a lacy bead, vibrant acidity, and achingly pretty florality. John McIlwain
Cantine Barbera, located in Menfi on Sicily’s southwestern coast, is producing wonderful wines from the indigenous varieties of the area like this savory rosato made from Nero d’Avola. The grapes are harvested before the sun rises to protect the acidity from the Sicilian heat, quickly destemmed, and softly pressed without skin contact. Fermentation is triggered with a pied-de-cuve and is conducted in steel where the wine further rests for three months with weekly lees stirring. To me it speaks as a classic Italian rosato: not overtly fruity, rather it is savory and herbal with a quiet backing of fruit. Briney notes come out on the nose with sage, mint and wild herbs over tart strawberry fruit and orange zest. The palate is fairly full with plenty of acidity and slight tannins with flavors of citrus pith, and strawberry fruit. This is a wine well suited to food pairing. I drank it alongside a pizza topped with olives, anchovies, wilted radicchio, and mozzarella but it would be great with charcuterie, olives, briney cheese, greek food, seared tuna, or lemon chicken. Andy Paynter
High atop the Murge Plateau in Puglia, Cantine Carpentiere is a small family-owned winery that produces two indigenous Puglian grape varieties: Nero di Troia and Bombino Nero. Made from 70-year-old Bombino Nero vines, this is the only rosato in Southern Italy that has DOCG status. At 450 meters above sea level, the vineyards are rich in limestone and surrounded by stone walls originally built to protect local flocks of sheep. Tannins from the maceration process make this a great food wine, but it retains its freshness and acidity from the 5-6% of white grapes that are naturally included in each cluster of Bombino Nero. Ripe watermelon and wild strawberries with hints of pepper, try pairing it with a salmon salad, orecchiette with broccoli rabe or even a juicy burger. Christine Manula
Giovanni Scarfone, the driving force behind the stellar Bonavita estate in Faro Sicily, has made another stunning rosato from the 2017 vintage. Easily my favorite rosato every summer, (a category in which competition has become increasingly heated in recent years) the Bonavita rosato is produced from Nerello Mascalese with the inclusion of around 20% Nocera from a small vineyard planted in 2010. Despite only being macerated for around 12 hours, it has a deep ruby hue and the nose is redolent of zesty citrus fruit, bright cherries, wild mountain flowers, and hot stones. Quite full for a rosato with lots of acidity, noticeable tannins, and buoyant mineral flavors, the wine is both tart and smooth and is seriously refreshing. I think it is a born match for seared tuna steak dressed in orange and fennel but it will pair with all sorts of food. Try it with all of your spring and summer favorites and stock up before it's all gone! Andy Paynter
Montenidoli is a landmark estate in San Gimignano famous for producing some of the most characterful, organically farmed Vernaccia in the area. They also produce a wonderful rosato of 100% Canaiolo (a traditional blending partner for Sangiovese) that is always a treat on a hot summer day. The wine has a delicate peach color and a very pretty nose with apples, cherries, red flowers, and lemon zest. The palate is crisp and dry with a soft texture and flavors of red apple skin, mint, cherries, and slight citrus notes. Really lovely and quite easy-going for Italian rosato, it would pair well with light salads, chilled soups, soft cheese or of course could be enjoyed all on its own. Andy Paynter
Daniel and Jonas Brand are fifth-generation wine makers in the northern Pfalz, currently with 18 hectares in the family. They make use of herbal teas as treatments, and encourage the growth of wild plants between the vines to foster bee populations in the vineyards. 100% Portugieser, around 50 years in age, spontaneously fermented in neutral wood stückfaß, unfined and unfiltered with no sulfur added at any point, this is truly wild. Aromas of cranberry sauce, white florals, and a smoky meatiness perfume the nose, the palate is bright with zesty raspberries, cranberries, and pink flowers, tart cherries, red plum, tangerine juice and pith, sour orange, lambic brininess, with a slight tannic tack on the finish. Cari Bernard
Biodynamically farmed Sankt Laurent and Blaufränkisch grown on a mix of loam, chalk, and sand near the town of Gols on the northeast corner of Lake Neusiedl in Burgenland. Skin contact lends mouthfeel and structure and aging for ten months in stainless steel tank lends freshness, along with the slightest reduction upon opening. Fans of textured and complex rosés, take note, this is one of the standouts of the year (and it's actually the 2016 vintage). Rhubarb, wild strawberries both red and green, tart orange juice, pink florals, sour cherries, and pink peppercorn find synergy and verve, with notes of salty umeboshi plum and mouth-watering acidity. No sulfur added! Cari Bernard
Calligrama rosé is 100% Carignan, from a small organic estate located in the village of Torroja del Priorat, lead by Jordi Aixala and Sussi Alcait. The couple believes in as little intervention as possible, and follows the lunar calendar in their farming practice. On the nose, the wine displays a fun bouquet of ripe apricot, juicy strawberry, fleshy raspberry, orange blossom and light herbal and spice notes. On the palate, the wine is fresh and vibrant with great minerality and bright acidity. Pair this rosé with light salads, grilled white fish, and light cheese. Caroline Coursant
Embarbussament rose is 100% Garnacha from certified organic vineyards in the village of Torroja, the heart of the Priorat. Jordi Aixala and Sussi Alcait make tiny amounts of delicious Priorat wine, and rose is only produced in certain years. This one is sulty and textured, with silky strawberry, musky raspberry, earthy minerality, fresh acidity, and a hint of spice. A glass of this rose outside with gazpacho, whole grilled fish,and romesco sauce will transport you to Catalonia this summer. Ariana Rolich
This 100% Garnacha wine is the perfect rosé for the summer! Bone-dry and refreshing, with a beautiful bouquet of tart red berries, ripe citrus fruit and light herbal notes, the wine is crisp and vibrant on the palate with superb minerality and good acidity. A fantastic rosé! Caroline Coursant
This rosé is probably one of the best rosés I have ever had! From superstar couple Sara Perez and Rene Barbier Jr., the wine is a blend of Garnacha and Monastrell from a single vineyard (15-year-old vines), fermented for 6 months and aged for about 9 months in old oak. Displaying elegance and finesse, this is a delicious wine for great occasions and dinner settings. With a complex bouquet of delicate forest strawberry, light spice and mountain floral notes, the wine elongates beautifully on the palate with salty, mint, and savory tones, gorgeous mineralty, good acidity and silky texture. This is a fantastic wine you can be adventurous with. Pair it with Asian-inspired meals, blackened salmon, paella, or a classic plate of chorizo, jàmon serrano and nutty cheese. Caroline Coursant
This is a refreshing rosé made from Touriga Nacional, the primary grape used in the production of Port and dry wines from the Douro in Portugal. Traditionally a powerful and deeply-hued grape, Arnot-Roberts makes a delicate, light, and aromatic rosé. Salmon-hued and light, this wine shows notes of honeydew and crisp grapefruit, with a note of white flowers on the nose. Nice minerality, with a saline tang on the palate, this is a perfect summer sipper to accompany a wide range of seafood: oily fish, lobster, crab cakes, clams, scallops, king prawns, or skate. Andrew Farquhar
To make a Saignée, a small percentage of juice is "bled" off during fermentation of red wines, to balance the ratio of skins to juice, and give more boldness to the resulting wine. The run off juice is fermented separately and yields a rosé that has a considerable amount of color, compared to rosés made by direct press, or with very short maceration times. In one of his "rants " from a few years back about pink wine, John Paul writes that "one should be drawn to the wine by its color, captivated by its elegant aromas, and finally conquered by its texture and lingering flavors." The 2016 Saignée Rose delivers on all counts. It has a lovely rich pink hue, pretty strawberry aromatics, and a fascinating fleshy texture and long finish. A perfect rosé for the fall/winter months! I get the sense from John Paul that he might be getting out of the rosé game soon, as the market that was demanding rosé 4 years ago now seems to him to be saturated with them… so this may be the last time we get a chance to drink the Cameron Saignée. I'd suggest getting a bottle or two and drinking sometime in the next 1-3 years. Eben Lillie
This rose is a cofermentation of syrah, graciano, and viognier, entirely trod by foot. After a two day maceration the red fruit was pressed onto the viognier and completed fermentation on the whole white clusters. Aged in neutral barrel for fifteen months before bottling, this is a rose that will grow and develop for a number of years. Beautiful texture and elegant interlacing of fruit and mineral components underscore this wine's raw structural power. Grapes grown in the low rolling hills east of Galt, CA in decomposed granite outwash from the Sierra Nevada to the east. Andrew Farquhar
This juicy and fresh Gamay rosé comes to us from the vines at Willard Farms in the Yakima Valley. The soil of this area is volcanic uplift on basalt bedrock, topped with Missoula flood glacial runoff. Tight and focused, this rosé is dominated by its nose of strawberries and cream. Dry and with some more savory character on the palate, there is a crisp and refreshing watermelon note, mixed with some herbal, tea-like characteristics and a hint of mint that make this a spectacularly thirst-quenching summer quaffer. Andrew Farquhar
This is an elegant and tasty Pet Nat rosé from the Willamette Valley made in a very traditional style. Hand-harvested and whole-cluster pressed, this wine sees native yeast fermentation in 228-liter neutral barrels for three weeks before being bottled with a little residual sugar remaining for the bottle fermentation. No filtration and no sulfur added. A beautiful pie cherry tartness is served on a bed of extraordinarily soft mousse. The red fruit mixes well with a note of citrus pith and a little hint of soft lavender. Hand disgorged. 400 bottles made. Andrew Farquhar
Under the Wire is the sparkling wine project of Morgan Twain Peterson and Chris Cottrell, whose ambition to make world-class California Champagne method bubbles is fed by truly excellent grape sources. This rose is Pinot Noir from David Hirsch's legendary vineyard on the true Sonoma Coast, just a mile from the San Andreas fault. The 2014 vintage was fermented with native yeasts in neutral barrels and disgorged in the spring of 2017 with 2g dosage. An American sparkler to celebrate!