Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at email@example.com .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
As many of you know, wine is our hobby. We read books on wine, take classes on wine, and most importantly enjoy drinking wine together and with good company. It is how we wind down after a long work week together, how we celebrate life accomplishments, and how we enjoy long afternoons and late evenings with friends.
We are opting to do a non-traditional registry here, because as many of you know, we already have every kitchen toy imagineable (did you know you need both a waffle maker and a waffle stick maker!?). To further our point, we just replaced our “home office” with a wine fridge- so time to fill it up! Please don’t feel obligated to get us any gifts, but if you feel so inclined, we are always happy to share a bottle with you at our place.
We nerd out about organic / biodynamic / natural wines and Chambers Street Wine is our go-to spot. The fabulous staff helped curate a list of some of our favorites and some we are eager to try. They are remarkably helpful and a great resource if you have any questions.
Wine below are listed in order from top to bottom: Whites, Reds, and Bubbles!
If ordering by phone, please mention that you are ordering for Alexandra and Porter's Registry. If you have specific questions, ask for Eben Lillie.
When ordering online, you will be prompted to enter a "Delivery Address" before proceeding with the order. This can be your billing address or the address of the store: 148 Chambers St. New York, NY 10007. When you proceed past this screen, please write "Alexandra and Porter's Wedding" in the Special Notes field and choose IN STORE PICK UP as your delivery option. There is an option to leave a Gift Message as well.
The folks at Chambers Street will consolidate and store the wines and deliver all wines with gift notes after the wedding!
70% Castelão Frances, 25% Alfrochiero, and 5% Merlot from the unforgettable Tiago Teles, in the Bairrada DO of Portugal. Tiago is in spirit and practice aligned with what some call the "natural wine" movement. Fermentation is always with indigenous yeast, with minimal addition of sulfur, and very little extraction, new oak, or any other modern techniques. He's enthusiastic about Portugal's history and the future of winemaking in this small but important country. The Gilda is medium bodied, with great energy and acidity to keep it fresh. An exciting addition to our Portugese section! Total SO2 17mg/l (that's low!) Eben Lillie
What a delicious wine from Evan Lewandowski. 100% Grenache gris from 100+year old vines, this vibrant natural wine is whole clustered pressed and fermented without skin in tank. After full malolactic fermentation, the wine is bottled unfiltered and unfined with minimal addition of sulfur. On the nose, the wine smells of orange zest, peach yogurt, vanilla, saline and gravel notes with some white flowers undertones. With good acidity, bright mineral notes and yeasty undertones, this wine is exciting. Drink it alone or with vegetable curries, creamy vegetable soups, or Asian dishes. CSC
Revik Wine Co. is the passion project of two married couples who are releasing their first vintages this summer. This is a fantastic Sauvignon Blanc that positions itself at the forefront of a new wave of dynamic, elegantly structured, complex Sauvignon Blancs coming from the West Coast. Made with fruit sourced from the Saphi Vineyard in Coombsville (Revik winemaker Phil Holbrook's dry-farmed home vineyard), this wine was aged in both stainless steel and neutral oak, with 8 months on the lees. Unfined and unfiltered, and fermented with native yeast, this wine has great depth and a long linear texture, with subtle, muted citrus fruit wrapped in a chrysalis of finely spun woolen notes. Peach fuzz and melon rind absorb into zippy acidity. The subtle degrees of shading are spectacular and the finish feels like forever. Two barrels produced. Andrew Farquhar
This is a truly memorable Albarino and will forever be a Chambers St. favorite! Xurxo selects grapes from the old vines of several tiny vineyards, and the wine is vinified simply in stainless steel (no lees, no wood, no batonnage) for an unaffected, pure, if not perfect glass of wine. Invigorating and long, 69 Arrobas combines a sheer, salty veneer with a deep, concentrated core of apricot, orange honey, sultry white grapefruit, and tart tropical fruit. We wouldn't hesitate to pair complex flavors with this truly exquisite wine.
Alvar de Dios Vagüera is a blend of Verdejo, Godello, Palomino, and Albillo, coming from a small parcel of 100-year-old vines, at about 950 meters of altitude on clay soils in El Maderal. Fermented whole-cluster with native yeast in old barrels, the wine is then aged on lees for 12 months without fining or filtering. On the nose, the bouquet is fresh and vibrant with tart citrus, white peach, white flowers, almond and saline notes. On the palate, the wine is crisp with bright acidity and a delicious creaminess that reveals on the mid-palate. A pretty special wine! Pair this wine with grilled fish, vegetarian fare, and light but flavorful meat such as duck and goose. Caroline Coursant
Albillo Real is the great white grape of the Sierra de Gredos, a massive mountain range west of Madrid, where Garnacha reigns supreme. Albillo is expressive, earthy and versatile among styles of wine, from crisp whites to orange wines, to historic sweet and rancio styles. The grapes for SADE come from a single vineyard in Cebreros, picked quite ripe and given a 40-day maceration on the skins, resulting in velvety tannin, flavors of musky apricot, papaya, squash, honeycomb, salty cheese rind, and earthy mineral depth. Terrific with a grilled pork chop, roasted chicken, roasted fish with citrus, earthy root vegetables, cheeses or charcuterie. Ariana Rolich
The Ulibarri family has a long history in the Basque country, primarily as shepherds and cheesemakers (Artzaiak is the Basque word for shepherd). They also have vineyards planted to the traditional grape of the region - Hondarrabi Zuri - and have existed as a bodega since the 18th century. Farming is certified organic (extremely rare for the area – they might be the only ones!) and the sheep play a major role in the vineyards, handling weed control and providing natural fertilizer. In an area where winemakers harvest early and often inject the wines with CO2 to make them a bit fizzy (a characteristic associated with the wines – think Vinho Verde), the Ulibarri brothers harvest at full ripeness, allow indigenous yeast fermentation, and let the wines age on the lees. There is no filtration or stabilization - this is REAL Txakoli! The 2016 is fresh and even has the slightest tickle on the tongue from the natural acidity. A fantastic thirst-quenching white from a magical place! Eben Lillie
Vincent Gaudry began organic and biodynamic farming in 1993 and the results show beautifully especially in his vibrant 2017s. The "Constellation du Scorpion" is from silex soils over limestone and is fermented and aged in old barrels. The wine shows subtle aromas of almond, lime-flower, grapefruit and stone - very fresh and bright. There is a very mineral attack on the palate with flint and earth flavors, grilled almond, dried pear, blood orange and apricot with a saline, mineral aspect in the finish which is elegant, clean and long with lingering white fruits. This is a young and racy Sancerre that will accompany oysters, shellfish, grillled fish and white meats this summer. This should develop beautifully with three to five years of cellaring - it's an outstanding Sancerre and a great value at this price. David Lillie
"La Porte Dorée" is from 40 to 90 year-old Romorantin vines grown on clay soils with limestone bedrock. The juice undergoes a long, slow alcoholic fermentation and malolactic fermentation, and the wine ages in old foudres and barriques. Minimal SO2 is added before bottling. The 2015 "Porte Dorée" shows complex aromas of pear, citrus, lime-flower, white pepper, almond and caramel. The palate shows ripe pear, quince, citrus, almond and intense mineral flavors that coat the mouth and are very dense and long. This is a very young wine that will benefit from decanting or 3 to 10 years of cellaring. Serve now with fish or chicken in a cream sauce and with a wide variety of full-flavored cheeses. Lovely wine! David Lillie
2015 is a beautiful vintage for the superb Savennières of Domaine du Closel. La Jalousie shows subtle, complex aromas of citrus peel, pear, almond, stone , lime-flower and honeysuckle which follow through on the perfectly balanced palate. The fruit is lush and ripe but there is great acidity and minerality as well - the wine is elegant and very delicious in its youth, - serve with fish in sauce, scallops, monkfish, chicken in sauce and mild cheeses. Lovely wine! DL
Located toward the bottom of the slope beneath Beaune Grèves and adjacent to Les Cents Vignes, Clos des Mariages is a mix of young and very old vines planted in clay and limestone soils. The lovely 2017 Blanc shows high-toned aromas of lime-flower, melon, pear, wet stone and honeysuckle. The palate is light and silky with pear, apple and citrus flavors with chalky minerals and herbal notes in the refreshing finish. Serve with fish in sauce, scallop crudo, Asian foods and mild cheeses. David Lillie
From 2.5 hectares of younger vines, farmed organically and fermented with native yeasts in steel tank. The 2016 Moreau-Naudet Petit Chablis is bright and floral, with aromas of jonquil, honeysuckle, apple blossom, Meyer lemon, rainwater. White orchard fruits, lemon oil, Golden Delicious apple, and salt on the palate. Ripe, but racy. Long, succulent, and snappy on an incisively mineral finish. Lovely! Always an over-performer of a Petit Chablis. Moreau-Naudet is a wonderful domaine whose great farming results in terrific wines. A splendidly fresh aperitif and just fabulous with a salad of white beans, red onions, spring lettuces, and Spanish tuna packed in oil. John McIlwain
A few years back, Luc and Marie at Zelige-Caravent decided to make a blanc de noirs from a healthy harvest of Cinsault grapes. They were happy with the wine and have continued to make it each year. There is no color here, save a subtle opacity to the wine. Lovely floral and spicy nose, full bodied for a white, and unlike anything else on the shelf! ... Side note: Marie hand paints every label with this wine, so each bottle is different! (On Sale, was $19.99)
The 2015 “Vin Libre” is predominantly Grenache Blanc and Clairette with Roussanne, Marsanne, Viognier and Bourboulenc. A complex and elegant wine of the south, at 14% alcohol, the wine shows a deep gold/hay color with complex aromas of peach skin, dried flowers, lemon confit, earth and brown spice. The palate is dense and ripe with white peach and pear, citrus, mineral and earthy flavors. There is a bit of skin tannin and firm acidity in the very long finish. This is an extraordinary and soulful natural wine from the stony soils of Tavel and Roquemaure - perfect with bouillabaisse with aioli, monkfish in sauce and white meats, or just sip and contemplate. Highly recommended. On the label of the Blanc and Rosé is the Berber Flag from North Africa (Nadia’s heritage) with the symbol of the free man and three colors representing Berbers who lived by the sea, in the mountains and in the desert. David Lillie
"Valcabrières" is made from ancient white grapes native to the Languedoc called Terret Blanc and Terret Gris. The vines are planted gobelet style (bush vines) in horizontal black schist and are around 100 years old. The big bunches are resistant to disease and thrive in the windy and warm climate of Faugères. All of Clos Fantine's wines are vinified in large vats with ambient yeasts, which means that fermentation times will vary each year. For example, the 2016 vintage finished at the same time as the 2017, so the two vintages were blended together and bottled without SO2. The robe is a hazy lemon drop color in the glass. The nose offers tangy grapefruit peel aromas with faint notes of ripe melon, dried herbs and stone. The mid-weight palate is etched with salty minerals, bright acidity, tropical melon, and savory leesy notes on the finish. We enjoyed this with a plate of fried chicken recently, but it pairs nicely with summer vegetables and goat cheeses too. Best served chilled and consumed the same day it's opened. Amanda Bowman
I am an unabashed fan of the wines coming from Fongoli, especially the fantastic Trebbiano Spoletino orange wine they make. The 2017 Vintage shows verve and freshness despite the the fact that it is one of the warmest vintages on record. The grapes are macerated in open top fermenters for 2 weeks with soft punch downs, and then rested in bottle. It is a hazy golden color in the glass, with aromas of ripe apple, delicate white flowers, and autumnal notes of fallen leaves and cut hay. Delicate tannins come through on the palate, with flavors of fresh apricot and ripe citrus with a crisp finish. Despite being bottle without any added sulfur this wine maintained freshness for days in my refrigerator. Andy Paynter
Am Berg is back! Younger vines grown on loess soils closer to the village of Feuersbrunn. A fantastic entry-level Grüner, fresh and fruity, but not at all flabby; creamy but with a saline cut; with waves of white flowers, young ginger, lemon zest, mango and apricot. Cari Bernard
Claus Preisinger's first vintage was in in early 2000s, after stints working in California as well as with Hans and Anita Nittnaus in Burgenland, where his vineyards are also located. His 19 hectares of vineyards have been certified Biodynamic (Respekt) since 2008. This vintage of the Kalkundkiesel is Weißburgunder, Grüner Veltliner, Muskat, and Welschriesling selected from a variety of vineyard sites, with soils containing limestone and pebbles. Maceration is for four days and the wine ages in a mix of used, wooden vessels before being bottled without any added sulfur. Elegantly textured with layers of ripe apricot, lees, salted yellow apple, quince, soft floral tones, and savory clay: a stunning wine! Cari Bernard
Vogelsang is one of two single-vineyard parcels that Michael bottles separately. The vineyard is further south along the Ruster hill-chain, here mica schist and gneiss soils are punctuated with grey quartz, which Michael says gives the wine a cooler and tighter minerality. When tasted against the Garden of Eden vineyard (pink quartz), one can't help but concur. As Furmint is a late-ripening grape, bunches in the Vogelsang and Eden vineyards will often stay on the vine until late September, more than three weeks after the other grape varieties are harvested. For the Vogelsang, there is a touch of skin-contact before pressing (less than the Eden), and the wine ages in 500L used French oak barrels. An incredible balance of luxurious density and cool minerality, evoking comparisons with age-worthy Loire Chenin Blanc, concentrated Pouilly-Fuissé, and even characteristics of heady Jura whites. Like Chenin, Furmint lends itself well to a wide variety of wine styles, from dry and linear to the most elegant of dessert wines (Ausbruch). Vogelsang is dry with a concentration of fruity and aromatic quince, yellow apple skin, tangerine oil, white blossom, and honeyed young ginger, with a stony minerality keeping things from getting too lush. Enjoy now paired with seared scallops over creamy polenta, roasted chicken with fennel, potatoes au gratin, or put down for at least 5-8 years. Cari Bernard
The cherubic, young Bacchus is a nod to an old, carved-front barrel in town, lovingly drawn for the label by Daniel & Jonas Brand's Oma (grandmother) without color to delineate the series from other projects at the winery. The main difference being that all 'Pur' wines have absolutely no sulfur added during winemaking. Chardonnay, Müller-Thurgau, Sylvaner (pre-harvest of Elis vineyard), Scheurebe, and whole bunch Riesling spend six months on the lees in stainless steel before bottling. This wine is incredibly delicious with just the right amount of texture to balance the flavors of salty yellow apricot, juicy yellow apple, white blossoms, yogurt, young ginger, and sour orange zest. Cari Bernard
Philippe Tessier, veritable master of Romorantin in Cour-Cheverny, presents this rosé from Pineau D'Aunis, an equally rare and elusive grape from the Loire Valley. It's delicate and mineral with a very pretty lightly floral nose (rose-water, orange blossom). A perfect accompaniment to the final months of summer. EL
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
Sara Perez and Rene Barbier Jr., both natives of Priorat, created a delicious wine, combining freshness and complexity. A blend of red and white grapes from Montsant (Garnacha, and Syrah, plus Macabeu, Garnacha Blanca, and Garnacha Gris), the grapes are pressed together, co-fermented for six months, and aged for approximately 14 months in 10-year old barrels before bottling. The result is fantastic, with a wine displaying gorgeous notes of pale strawberry, apricot, juicy white peach, creamy florals, and slight herbal and salty minerals. With good acidity and a beautiful finish, this wine can be drunk now or cellared for several years. Caroline Coursant
Martha spent a vintage working at COS in Sicily, where she developed a deep respect for Nero d'Avola. I think this grape is one that we will see much more of in California, as it retains high acidity in hot, sunny climes. This one is full of dark, brooding energy, with fine, robust tannins and fantastic crackling acidity. The fruit character is dark and wild, with notes of bramble and blackberry interlaced with hushed notes of miso and forest floor. Drink now or age for up to ten years. Andrew Farquhar
Coming from some of the oldest Cinsault vines in the new world (originally planted in 1886!). Tart berry fruit on the nose with a swirl of red roses and lavender, and a hint of mint and chamomile. On the palate the red fruit follows through, backed more by leather and roses than herbal notes. Silky smooth texture and light tannins are lifted by acidity, giving it a rich texture without being at all heavy. Pair with lightly spiced meat (BBQ!), smoked salmon, or soft cheese and enjoy. AP
Fiona Hill is a meticulously planted, steep hillside vineyard with an ideal southern face, situated on Porter Creek’s estate. Hard clay topsoil with fractured stone bedrock places continual stress on these Pinot vines, resulting in a very expressive, unique single vineyard expression. Named after winemaker Alex Davis's daughter, this is a wine of multiple tonalities, at once containing finely-etched mineral character while also tasting like a handful of freshly-picked strawberries. Very elegantly structured, the tannins come up slowly but linger a while throughout the long, silken, resonant finish. Aged in 25% new French oak for 11 months. 420 cases produced. Andrew Farquhar
Bryan Harrington is an amazing winemaker who is interested in very obscure grapes from California. His Mission is a fantastic example of the variety. The classic russet color of the grape, the very light tannin and silky, extraordinarily soft mouthfeel are evident with this great example of California's oldest wine grape. Notes of cedar and plum, with just a whiff of tobacco, are welcome on the nose, slightly redolent of more powerfully tannic wines. This wine has darker fruit character but is very light in body and tannin. Perfect with intensely flavored barbecues. Andrew Farquhar
Harrington is a fantastic urban winery based in the Mission in San Francisco, founded on the principles of low intervention winemaking, old vineyards, and obscure varietal wines. Corvina, the main grape used in the production of Valpolicella and Amarone, is rarely vinified by itself, and also extraordinarily rare in the New World. This one is native yeast fermented, fermented in stainless steel, aged in neutral French oak and 75 gallon stainless steel for 6 months before bottling with minimal sulfur. Very light in tannin but full of loads of energy, this is a great slightly-chillable red with a gorgeous watermelon aroma that is followed by a surprisingly dry, elegant, red-fruited palate. Fantastic as an aperitif with brie or cured meats, or on its own! Andrew Farquhar
Kelley Fox has worked as a winemaker in Oregon for 14 years, and she started her label in 2007. Her wines are a direct reflection of her sensibilities: she personally does all of her canopy work by hand, picking, sorting, and then following the natural fermentations into wine. The results are stunning, full of freshness and lifted flavors of cherry, raspberry, warm spice, and zesty acidity. Mirabai is a blend of two legendary Oregon vineyards, Maresh and Momtazi and comes highly recommended as an example of the heights that Pinot Noir can achieve.
This is a fantastic field blend from Antonio Madeira in the Serra da Estrela sub-region in the Dão. Primarily Alfrocheiro and Touriga Nacional, with several other indigenous varieties that are co-planted on rugged granitic soils. Aging is for 18 months, in old French barrels and 3 months in stainless steel before bottling. The wine is vibrant and balanced, with subtle tannin, and some real material. Though there are some white grapes in the blend, it looks and acts like a red wine, and would be perfect with anything from the grill this summer! Feel free to chill for 15-20 minutes to give it a little extra freshness on the palate.
La Palma native Victoria Torres makes this supple, minerally red wine with her family's large Roman press of Canarian pine that dates back to the 1800s. Her Negramoll vines come from vineyards in both the fertile north of La Palma island at very high altitudes (up to 1400 meters), and in the warmer, lower southern zones, which combine for an alluring, layered fruit profile. In the Canary Islands, fresh red wines are frequently consumed alongside fresh grilled fish with herbs. This is highly recommended!
The Cauzón usually accounts for about half of Ramon's production, and is all Tempranillo, aged in stainless steel with occasional use of small old barrels. Aromas of dried herbs, and a lovely spice on the tip of the tongue. There's a subtle impression of dried fruit, but the wine is fresh and alive, so it's also full of life and has delicious ripe berry fruit. High altitude Tempranillo from Andalucia - truly a special treat and one of the most intriguing and delicious expressions of the grape I've ever tried. Eben Lillie
Ramon Saavedra makes delicious zero-added-sulphur wines in the tiny hamlet of Cortes y Graena in the Granada province of Andalusia. This Pinot Noir is ripe and bright, but at 12%, a balanced and unique experience of the noble grape. Although harvested earlier than previous years, the 2016 is significant, with black cherries, spice, and a decent amount of grip. High altitude vineyards provide ample acidity to frame the material. This is a singular expression of Pinot Noir and worth drinking over a day or two, or aging for up to 10 years.
100% Gamay on clay and flint over limestone, organic and biodynamic farming, 12.5% alcohol. Beautiful fruit and great balance in 2017, the wine shows lovely ripe strawberry and raspberry with pretty floral notes. Quite dense red fruits on the palate, supple and textured, really lovely and lifted by refreshing acidity. This is just plain yummy and will accompany just about anything...
Sebastien Cornille's lovely "Guinguette" is made from a blend of 80% Pineau d’Aunis and 20% Gamay sourced from 30+-year-old vines in biodynamic farming. It undergoes semi-carbonic maceration for 20 days in tank before the Pineau d’Aunis is pressed off to be aged in neutral barrique and the Gamay in tank. The 2017 Guinguette is a superb "vin de soif" offering bright aromas of peppery raspberry, cranberry, tart cherry and violets. The palate shows light but sappy raspberry, plum and red currant fruit with hints of grapefruit, clove and wet stone. The finish is tart and refreshing. Serve this lovely wine slightly chilled with charcuterie, of course, grilled pork and lamb, bluefish (?) and mild cow cheeses. David Lillie
Cabernet Franc from the Loire is one of the greatest choices for Thanksgiving - The Baudry Chinon "Domaine" is always one of our favorite reds from the Loire Valley and it's a sensational value as well. All Cabernet Franc of course, a blend of 75% from a parcel in St. Louans, where the thin clay/limestone soils give earthy well-structured wines, with 25% from gravel soils near Cravant, giving supple fruit and freshness. Organic farming, wild-yeast fermentation, aging in 5 to 10 year-old wooden vats and casks with minimal added SO. The 2014 "Cuvée Domaine" was a sensational wine and really built to age, while the 2015 is a bit more round and forward, and even more delicious for current drinking. The wine shows a deep red/black color and beautiful aromas of ripe red and black fruits with hints of earth, roast meat, black pepper and violet. The palate is dense and sapid with supple strawberry and blackberry liqueur and mineral flavors lifted by bright acidity. The fruit is quite ripe but the wine is well balanced at 12.5% alcohol. This is a superb "Domaine" that is a bit less structured than the 2014 - it's delicious now and will be singing in 2027 as well. Highly recommended. David Lillie
Made from Gamay Petit Grains planted in 1953, grown on a limestone parcel high in magnesium, in the Clos des Vignes du Maynes in Cruzille, organic since 900 AD, now certified biodynamic. The energetic Julien Guillot vinifies his reds without sulfur or additives of any kind, producing complex, mineral, elegant wines that transcend their appellation. The 2015s here are extraordinary, showing the elegance, purity and balance typical of the estate with the wonderful ripeness of the vintage. The wine shows gorgeous red and black fruit aromas with cranberry, earth, stone and musk and hints of mint, chocolate and spice. The palate is bright and intense with balckberry, citrus, stone and earthy flavors, that continue on the very long mineral finish. Always one of the greatest Gamays produced anywhere, the 2015 Manganite is a young wine that will benefit from decanting or five to fifteen years in the cellar. Highly recommended! DL
The Peybonhomme-les-Tours "Energies" is a selection of the best grapes, vinified with wild yeasts and aged for 12 months in terra cotta amphorae, 60% Merlot, 30% Malbec, 10% Cabernet Sauvignon. The wine shows a dense red/black color with ripe blackberry and cassis aromas with stone and earth. The palate is supple, sapid and ripe with blackberry liqueur, red currant, bitter chocolate and stone. The finish is long with saline mineral flavors and firm acidity. The "Energies" is an elegant glass of Bordeaux that is lovely now with grilled meats, stews and full-flavored cheeses. Or cellar for ten years as this should age beautifully. Congratulations to the Huberts for this beautiful natural wine!
Syrah, Grenache, Cinsault, Mourvedre, and Vermentino! Yep. that's right. And no sulfur added? And gulp-ably delicious, but with those bold flavors of Provence? Yes, please.
The 2016 Lapalu "Eau Forte" is a selection of old-vine juice from Brouilly and Côte de Brouilly. Organic farming; the whole clusters are pressed in a traditional basket press and fermentation is with wild yeasts in concrete vats (not carbonic). There is a gentle maceration to extract color but with no pigeage or remontage to minimize extraction of tannins. Two-thirds of the wine is moved to older, neutral barrels to complete fermentation while one-third remains in concrete. The wine then stays in barrel or vat for five months before final assemblage and is not fined or filtered before bottling, with only 10mg/Liter of SO2. This wine is not meant to be a vin de garde like the Lapalu Brouilly Croix des Rameaux or Côte de Brouilly - it's a beautiful natural wine showing aromas of blackberry and violet with tart plum orange peel and spice, bright and pretty. The palate has a light feel but is quite intense with dense black raspberry fruit framed in very firm acidity with hints of mint, earth and citrus. This is serious "glou-glou," quite unique and delicious - get some saussisons or grill some pork and enjoy! David Lillie
The Descombes Morgon Vieilles Vignes is made from 60 to 100 year-old vines from numerous sites on granite soils; semi-carbonic fermentation then aging 6 - 8 months in Burgundy barrels and one year in bottle before release. Dense and dark, this wine has formidable concentration. Some nice floral notes on the nose, with some vegetable ash and herbal characteristics wrapped around the dense dark fruit core. Deep and intense blackberry compote character on the palate is supported by inky tannin. This is a full-blooded Beaujolais that will benefit from a decade in the cellar, though right now its incredibly concentrated dark fruit and raw power should be enticing to those who love their wine with youthful strength. An excellent companion to sweet and sour pork, peking duck, or veal marsala. Andrew Farquhar
Christian Ducroux' 5 hectare estate has been certified organic and biodynamic since 1985, and has operated as a nearly self-sufficient farm, producing its own fertilizer and compost, and plowing and harvesting almost entirely without machinery. The vines average over 60 years of age and are replaced by massale selection, giving extremely low yields. Tasted on arrival in NY, the 2017 Exspectatia (the wine formerly known as Régnié) shows a bright red/black color, with aromas of ripe black raspberry, cherry, spice, rose, licorice and citrus. The palate shows bright raspberry and blackberry fruit, earth, mineral and leafy flavors with a tight, long earthy finish. This fascinating natural wine is quite delicious now, but best to wait a few months - and a cellaring of five to ten years should be very interesting. Bravo to Christian for his beautiful farming and for this complex, expressive natural wine! This is a living, changeable and profound wine of terroir - certainly one of the finest natural wines of France.(Decanting advised, no added sulfur - consume on the day opened.)
The Vignes du Maynes "Cuvée Auguste" is a superb Burgundy made from massale selection Pinot Fin planted in 1964. The parcel, high on the slope in Cruzille, is on Bathonian limestone with a great deal of calcium carbonate crystal (aragonite) with thin topsoils of clay and silica. Yields of 20 hl/ha, semi-carbonic and normal alcoholic fermentations, with zero additives, bottled under nitrogen. Yields were quite low in 2016, but as with much of Burgundy, the 2016 Cuvee Auguste is a classic, well structured wine that should age beautifully. The wine shows beautiful aromas of tart cherry, rose, earth, orange peel and spice. The palate is dense and earthy with a core of deep berry fruit, silky and elegant with notes of citrus, licorice and roast meat. The finish is long and sapid with chalky minerals, citrus, spice and berry fruits. This is a gorgeous living wine - decant a few hours if drinking now or cellar five to ten years or more. A very small quantity is available of this rare and beautiful wine. David Lillie
Grenache from schist soil in Maury, nestled near the Pyrenees mountains. Loustics is from an arid north-facing parcel, and always has a nice freshness to it. The shist soils don a particular mineral aroma and finish to the wine, blending well with the natural tannin to give some rustic character to the wine. In the end, it's an easy drinking, gentle and a bit "sauvage" expression of Grenache. Drink with a slight chill. No SO2 added. (On Sale through June 9th Was $16.99)
2016 was a difficult year for red wine in the Jura, but you wouldn't know it by Tissot's Trousseau Singulier. Elegant, concentrated and fresh with fine tannins -- this is a masterful Trousseau from one of Jura's best. 80% of the grapes come from young vines of selection massale Trousseau from the famous Sous Curon site. The vines yield few but big bunches for a fruity character with snappy acidity. The remaining grapes come from older vines grown on Liassic clay. All de-stemmed and fermented for one month in open tank with a few gentle pump-overs, then aged in 600 L demi-muid. The nose offers pretty notes of wild strawberry, blood orange, and earthy spice. Polished tannins elevated by bright and cool brambly fruit flavors make this marvelous on its own or perfect for cheeses, charcuterie, mushrooms or poultry. Amanda Bowman
While we’ve always loved Clos Fantine due to their impeccable farming, thoughtful cellar work, and the wines’ wild soulfulness, we’re especially enamored by the juicy and pure 2016 Tradition. This cuvée is a harmonious blend of de-stemmed Carignan, Syrah, and Grenache vinified separately in large vats with indigenous yeasts, then assembled and aged in cement before bottling with no sulfur. Slightly more polished than previous vintages, this year is singing, with a nose that is bursting with aromas of wood smoke, baked red apple skins, citrus and garrigue. The wine shows a deep purple in the glass. The palate is lifted by cool minerality and structured with powdery tannins with flavors of juicy plum, cinnamon spice and dried herbs on the finish. This is a satisfying wine that would pair beautifully with grilled sausages and wild rice. Amanda Bowman
We're very happy to once again have Cornas from Franck Balthazar in the store - organic farming, no nonsense vinifications with low or zero sulfur - some of the best work in the Northern Rhone. As we haven't gotten to the note, here's it is from our friend JLL at Drinkrhone "There is sultry promise on the nose, airs of crushed black fruits, roast beef depth, keen lines of cassis-blueberry, a wee note of smoked bacon. There are great shafts of fine sunlight in the bouquet. The palate is coolly fruited, has real wavy elegance, is sumptuous and sustained, This is very belle (rather than beau), super fine, well balanced, comes with some tannic cut and depth, delivered with a velvet glove. The attack is up and live, holds great fruit; it lengthens with brio, has a finely mineral tune in closing, violets on the aftertaste. The mineral comes along by stealth. There is great transparency of terroir in this STGT Cornas. From mid-2020. 2034-36" "...great shafts of sunlight in the bouquet" I'll drink to that! (STGT stands for Soil To Glass Transfer!)
Thomas Finot, who is resurrecting forgotten vineyards and varieties in the Isère, is also making brilliant wines from his tiny family vineyard in Crozes-Hermitage. He has 1.8 hectare of old vines in Larnage on a hillside with granite and limestone subsoils under interesting soils of white clay (kaolin). It's a great terroir, and the Cuvée Claude, homage to Thomas' uncle, is a superb Crozes from old vines showing a deep red/black color and elegant aromas of pure black fruits with hints of graphite, earth, bitter chocolate, menthol and clove. The palate is dense but not heavy with blackberry and red currant fruit, showing a bit of oak with citrus, mineral and pure fruits in the long finish. Delicious now, the wine will benefit from 4 to 6 hours of decanting, or cellar for a few years then enjoy until 2030. David Lillie
We consider Domaine Pierre André to be one of the greatest estates in Châteuneuf-du-Pape. Organic since 1980 (one of the first in the AOC) and Biodynamic since 1992. The red is 90% Grenache with Syrah, Mourvedre, Cinsault, Vacarese, Counoise, Muscadin and Picpoul. Some parcels are over 100 years old, with the average vine age around 65 years. The 2010 is a tighter and more structured wine than the voluptuous 2009, an elegant Chateauneuf-du-Pape that is built to last! Tasted last winter, it showed aromas of ripe blackberry with cherry, spice, rose, earth, tar, smoke and floral notes. Fabulous palate with deep black fruits with spice, garrigue, earth and saline minerals. Terrific length and density, just opening slightly but ideally give this wine at least three more years and enjoy until 2035. Just a great bottle of Châteauneuf, one of our favorites from this great vintage! Highly recommended. David Lillie
Unusually slender for a red wine bottle, the Puszta Libre! bottle shape takes its inspiration from vintage soda bottles, a cheeky nod to how chuggable this wine is; and if that's not enough we are also instructed by the label to "drink cold"! Mostly Zweigelt with Sankt Laurent, fermented in stainless steel and aged in large (600L to 1000L) used oak barrels. An electric purple-ruby in the glass, the 2017 vintage is delightful and luminous with notes of black raspberries, raspberry seed, tart red plum, sour cherries, and crunchy cranberries. Cari Bernard
Andreas Durst lives but a stone's throw away from Daniel and Jonas Brand, in Bockenheim, a small town in the northern Pfalz (very close to the Rheinhessen border). Working less than a hectare in total, and making wine out of his garage, Andreas has managed to produce some incredibly spell-binding Pinot Noir (not to mention Portugieser and Sylvaner), aged in old barrel. The 2014 Pinot Noir "N" is labeled thusly because it had no sulfur added at any point. An experiment that panned out beautifully, the wine is incredibly elegant, with subtle flavors of ripe sour cherries, strawberry juiciness, and a touch of lees, layered with savory notes of red flowers on the lengthy finish. Every time we've opened a bottle it shows yet another angle, a delightful case study in wine as a living, evolving entity. Cari Bernard
This biodynamically-grown Blaufränkisch is a year-round favorite. Aromas of exotic spices, ripe raspberries fill the nose, the palate is juicy and medium-bodied, with notes of salted red plums, black raspberries, black tea leaves, with a touch of earthy black pepper. Cari Bernard
This is a fun, delicious Pét-Nat rosé from Ismael Gozalo, known for his superb Verdejo wines. For this Pét Nat, Isamel used the still wine of the 2017 Correcaminos rosé (a blend of Tempranillo and Verdejo). More ripe and intense than its predecessor due to the frost that affected most of Ismael's vineyards, the wine displays juicy flavors of dark and red berry fruit, stone fruit, and Maraschino cherry, with great minerality. Pair this sparkling wine with Asian cuisine, barbecued ribs, or drink it on its own! Caroline Coursant
Rose á Lies is a beautiful Petillant Naturel Rosé from Lise and Bertrand Jousset in Montlouis-sur-Loire. Made from 40 year-old organic Gamay and Grolleau vines grown on sand and silex soils over limestone. Fermented in used barriques, the wine is bottled at 15 grams of sugar and finishes at less than 5 grams. The wine has toasty aromas of red currant and raspberry with creamy red fruits on the palate balanced with bracing acidity. The finish is clean, refreshing and long - a perfect Pet Nat for any special or everyday occasion!
"Mosquito" scratches that itch for a sublime bottle of thirst-quenching bubbles. Made from Muscat grapes from Domaine Danjou-Banessy in the Roussillon. This is a pet-nat made by friends to share with friends. 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.
This wine, made from the native Delaware grape, is an elegantly structured and delicate wine with finely grained green apple and honeysuckle notes. The soft, mouth-coating mousse is rendered in a beautiful, almost impressionistic manner. Fine structure and acidity on the palate presents in subtle counterpoint to the gentle bubbles that give this wine its distinct texture. A clean finish and delicate character make this a fantastic wine to pair with shrimp, baked Brie, or sushi. Andrew Farquhar
The Moussamoussettes is back! A Chambers Street favorite, this years rendition is a blend of Grolleau Gris, Gamay and Cabernet. Flavorful and vibrant, pulsing with ripe red berry fruit, yet still totally dry. A rejuvenating Pet-Nat from our friend Agnes and René Mosse.
100% Chardonnay sourced from vines planted at the base of sandstone mountains in the historic Grampians appellation in Western Victoria. This appellation is known for high quality Shiraz, Riesling, Pinot Noir and Chardonnay, perhaps most notably from Best's Great Western. The soils are sandy loam over a vein of granite and the climate is typically cool and wet, especially in 2011. This is the sort of sparkling wine that sits at the intersection of pure enjoyment and geeky contemplation. There is plenty of freshness and natural acidity (a feature that Ben Haines is deeply passionate about) from the cool vintage and sumptuous, creamy texture from spending four years on its lees. The wine is bottled under crown cap without being disgorged, no dosage, and no added sulphur. The interplay between the leesy, toasty aromas and flavors of crisp lemon with tart apple and stone on the long and generous finish make this a dynamic wine perfect as an aperó or served around grilled vegetables this summer. Amanda Bowman
A blanc de noir, this méthode ancestral (read: pét-nat) sparkler is 100% Sankt Laurent, picked early to preserve acidity. Aromatic and fresh, notes of white flowers and strawberries give way to a lively mousse with vibrant flavors of tart peach yogurt, juicy wild strawberries, apricots, Fuji apple, underripe pineapple, and a creamy finish. Cari Bernard
It's no secret, the wines of Daniel and Jonas Brand are getting better with every vintage and their pét-nats continue to be a solid go-to for pure drinking delight! I have blazed through many bottles since their arrival, and don't see myself stopping any time soon. France may take the credit for popularizing the style in the States, but pét-nats from Germany and Austria have been some of my favorite bubbly bottles to date! Their Pét-Nat Weiß comes from 30-year-old vines of Sylvaner and Weißburgunder (Pinot Blanc), has no sulfur added, and has just a bit more ripeness this vintage, with notes of Fuji apple, lees, pineapple, green strawberry and mango, white cherries, and a creamy mousse. Cheers to a job well done! Cari Bernard
A sensational mature Champagne from André Beaufort - the estate converted to organic agriculture in the early 70's and makes brilliant, full-bodied Champagnes that are among the most "vinous" being made today. Medium golden yellow in color and sporting a discrete mousse. The nose is quite floral with tones of cherry blossoms, apple blossoms, and irises before touches of quince and fresh baguette. The palate is concentrated with a spherical yet laser-like focus that offers notes of lemon sorbet, tart lemon custard, and apple pie, underlined by a fine minerality that persists through to a rounded, savory finish. Really a very pretty and lovely wine. This medium-bodied Champagne is made of approximately 80% Pinot Noir and 20% Chardonnay and was disgorged recently after 17 years of sur-lie aging, illustrating the Beauforts' commitment to releasing mature wines.
The new Beaufort Polisy Reserve Brut Nature NV is from the 2014 vintage and was disgorged in November of 2017. (Organic farming since 1971, wild yeast fermentations, minimal SO2.) This lovely Champagne shows a pale gold/bronze color with aromas of brioche, pear, lime flower, apricot and vanilla with a bit of brown spice and anise. Full, soft mousse on the palate with creamy pear, citrus, stone and herbal flavors, with hints of raspberry and red currant emerging. A bit soft and ripe for a Brut Nature, at 12% alcohol, but well balanced with refreshing acidity in the finish. Serve with a ceviche of squid or scallop, fish in sauce, goat cheeses or perhaps with berry or citrus desserts. David Lillie