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During this season, customers ask for suggestions for their holiday meals and parties, so we decided to offer a list of Spanish wines that would reflect the cold temperatures and the holiday spirit.
You will find a broad spectrum of wines, representing the various regions of Spain, including but not limited to Galicia, the Gredos mountains, Penedès and the Canary Islands. From light and fresh white wines, highly-textured white wines (and orange wines), bright-ashy red wines, to full and luscious red wines, this list will offer you a large range of flavors and styles, perfect for different occasions and meal pairings! We also made sure to add a few sparkling wines to accompany your appetizers or to celebrate the new year in style, and a sweet wine for your delicious desserts! Caroline Coursant
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
What a fun, vibrant red wine from Fredi Torres! This wine is 100% Garnacha from vines planted on red clay soils in La Figuera and granite soils in Falset in Catalonia. Picked early to ensure high acidity and freshness, the grapes are partially destemmed, macerated slowly, and then fermented and aged for 6 months in old French oak barrels. The wine is unfined and unfiltered with minimal addition of sulfur.
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
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 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
Raventós stepped outside of the Cava appellation in 2012 to create the Conca del Riu Anoia designation, which is committed to prioritizing the area's indigenous varieties, estate fruit, longer elevage, and biodynamic methods. The de Nit rosé was the first Conca wine and continues to sate and impress us with its lively expression of Raventós' calcareous soils, rich with marine fossils. Lighter than ever in 2015, a pale rose gold, not quite the color of pale rosé, this is an incredibly versatile sparkler that has crisp, pretty stone fruit and under-ripe raspberry fruit, but is far more mineral-driven than fruity. Ariana Rolich
If you are looking for an exceptional sparkling wine - don't search any further as this Canary Island wine will satisfy your needs! A 100% Listán Negro from the eastern part of Lanzarote, planted at the bottom of volcanic fissures, this sparkling wine is the prime example of superbly expressive minerality, complexity and elegance. The grapes are first gently pressed, and then aged 15 months on the lees under the méthode Champenoise. The "prise de mousse" to start the second fermentation is made with Malvasia must, and not with sugar. With a very pale pink hue and elegant mousse, the wine is complex and fresh, displaying a fun bouquet of tart cranberry, wild raspberry, pink grapefruit, subtle rose petals, light mineral ash and volcanic notes. A delicious wine to enjoy by itself, as an appetizer, or with oysters, shellfish, grilled fish, or roasted meat. A great wine for your Holiday meal, enjoy it from start to finish! Caroline Coursant
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
The 2016 Finca La Coronilla is a blend of Albillo Real and Chasselas Doré from 70-year-old vines planted side-by-side on decomposed granitic sand in the village of Cebreros in the Gredos, at 630 meters altitude. The Albillo was picked first and spent a week on the skins before being pressed, and then aged in a single-use French oak barrel. The Chasselas was then added to the Albillo following five days of skin maceration and the wine was then aged for nine months. With great acidity, beautiful texture, light body and precise minerality, the wine is fantastic. Vibrant with an electric energy, the wine displays a delicious, complex bouquet of almond, herbal, spice, saline and earthy notes with tart tropical and pale stone fruits. Pair this wine with poultry and vegetarian fare, such as mushroom risotto and ratatouille. 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
A fascinating white from José Miguel Márquez, winemaker at Marenas Viñedo y Bodega, in Andalucia. Montepilas is an indigenous grape, found only in the Montila-Moriles D.O. (Denominación de Origen). Though it very much looks and acts like an orange wine, it is in fact a direct press. The skins of Montepilas grapes get pretty dark when ripe, so all color comes naturally from the skins without maceration. Nice round orchard fruit and subtle texture reminscent of chamomile or verbena tea. No SO2 added. Eben Lillie
This 100% Xarello wine from 45-year-old vines planted on calcareous and chalky soil at 254m altitude, is a beautiful wine! Farmed organically and biodynamically, the grapes are fermented in stainless steel tanks for 21 days and then aged on lees for four months. With a fantastic bouquet of light honey suckle, Meyer lemon, clementine and salt, the wine is deliciously fragrant but also savory and saline. On the palate, the wine is textural and dry while keeping a beautiful crisp finish. Terrific with roasted chicken, ceviche, light pasta dishes, Asian-inspired dishes, or nutty cheese. Caroline Coursant
We are so excited to have the 2016 Marmajuelo! Coming from two small 20-year-old parcels, amounting to a mere 700 kg of grapes, the wine is a rarity and should be enjoyed with this in mind. Displaying an exciting bouquet of citrus and tropical fruit, salt, ashy, savory and smoky minerality, the wine is vibrant with an endearing complexity. The wine is slightly textural with a beautiful and lingering finish and will pair wonderfully with adventurous and exotic dishes - think Asian-inspired recipes, Caribbean jerk chicken, and fish Tikka Masala. Caroline Coursant
This superb white wine from Victoria Torres Pecis is a 100% Listán Blanco coming from different parcels of volcanic soils at various altitudes, including a vineyard at 1,400m above sea level located on the north side of the island. For this vintage, Victoria harvested the grapes from August until the end of October, and vinified them separately, with a portion fully aged in chestnut barrel and another portion partially aged in stainless steel and oak. The result is a wine of enticing minerality with a profound savory bouquet. On the nose, flavors of light white flowers, pale citrus fruits, herbal mint tea, salt, ash and nettle come to mind. On the palate, the wine is lively and vibrant with smoky minerality, good acidity and a delicate texture. A fantastic wine to drink with dishes such as Chinese food or Mexican cuisine, grilled fish, tapas and fresh cheese. Caroline Coursant
Vibrant and fresh, this wine is mostly Mencía with a small portion of Albarín Negro (an indigenous grape of Asturias), planted on slate, quartz, and anthracite soils. The grapes were farmed organically and biodynamically, and then fermented and aged in neutral oak for 18 months, with no addition of sulfur and no fining or filtering. The bouquet is lively with ripe dark berry and tart red cherry, with light herbal and savory notes. The palate is crisp but also smooth, with great acidity and light tannin. Enjoy this wine slightly chilled with vegetable earthy soups, roasted chicken or grilled fish. Caroline Coursant
Silice Viticultores is a partnership between super-talented winegrower Fredi Torres and brothers Carlos and Juan Rodriguez, who are dedicated to shining light on the power of the steep and mighty Ribeira Sacra region to produce complex and luscious red wines without excessive intervention. Farming is organic and biodynamic, with no additives or manipulation in the cellar (beyond tiny amounts of SO2), which sets Silice apart in a region where chemical farming and acidification of wines are commonplace. Primarily Mencía, with Merenzao, Albarello, Garnacha Tintorera, and some white grapes, from multiple small vineyards on slate and granite slopes in Amandi averaging 60 to 80-years-old. EL
With this fantastic, fresh wine, Goyo Garcia expresses elegance with a touch of robustness. A 100% Tinto Fino (aka Tempranillo) from 30-year-old vines planted as a single vineyard on sandy clay and limestone soils at 880 meters altitude. The grapes are fully destemmed, fermented with wild yeasts in steel tanks and then aged in tank for about 5 months. There was no filtering or fining of the wine but a little sulfur was added at bottling. The result is a wine superbly expressive with a complex bouquet of violet flowers, black cherry, dark wild berries, tomato, earth, olives, and Mediterranean herbs notes layered with bright acidity, vibrant tannin and precise stony minerality. A delicious wine to pair with roasted lamb, grilled sausage, charcuterie and nutty cheese. Caroline Coursant
This is a very special wine made under the guidance of the highly prestigious Comando G (only 1,300 bottles are produced each year). The grapes, a blend of Caíño, Brancellao, and Souson (about 20-year old vines) planted on granite soils in the D.O. of Ribeiro, are fermented with native yeast and aged for 10 months in old barrels with no filtering or fining. Dark berries, purple and rose florals, Moroccan spice, wild earth and hibiscus notes are prevalent on the nose, while a superb minerality and bright acidity shows off on the palate. The resulting wine is fresh and vibrant with plenty of tension and energy. Pair this wine with dishes such as grilled octopus and chorizo and blackened fish tacos, vegetable lasagna, and manchego cheese. Caroline Coursant
Orly Lumbreras of RuBor is always good for a musical reference! 7 Pulgadas is "seven inches" (as in the vinyl record format), made from a single parcel of Garnacha in Navarrevisca (in the Alto Alberche zone of the Sierra de Gredos), planted on sandy soils of decomposed granite at 1100m altitude. Explosive fragrance of flowers and spice flow onto the powerful palate of ripe raspberry and tart red plum, black cherry and chewy skins. Powdery tannins, mouth-watering Gredos acidity and mineral grip ripple through this wine, which opens up for hours and shines alongside beef, lamb, or a Mexican feast. Ariana Rolich
Dair is from 100% Garnacha planted on schist soils in La Chapelle en La Joya de la Movida in the Gredos mountains. Whole-cluster, the grapes are fermented with native yeast, and then aged in old oak for a year with no filtering or fining, and with minimal addition of sulfur. This is a rustic but vibrant Garnacha wine with red berry and cherry fruit, earthy spice, dried herbs and tobacco, dark rose florals and wooden notes lifted by bright acidity, superb minerality and good tannins. A wine with a lot of character, drink it with a plate of jamón and dried manchego, roasted pork tenderloin, and beef brisket. As a cute note, Dair is the combination of the first two letters of each of Daniel Ramos' children's first names (Daniel and Irene). They participated in some parts of the winemaking and drew the labels! Caroline Coursant
What a great value! This Priorat wine is a blend of Samsó (Carignan) and Grenache from 45 to 65-year-old vines, planted on red slate at around 300m to 500m altitude, in the localities of Mas Alsera in Torroja del Priorat and Sant Martí in Bellmunt. Winemaker Jose Mas Barberà wants his wines to represent the terroir and character of Priorat, farming under organic practices and using various vinification methods to reach that goal. For this cuvée, the grapes are partially destemmed, fermented in cement vats using native yeast, and then aged for 12 months in large Slovenian oak barrels and amphora. With a superb bouquet of red and black berries, dark rose petals, herbs de Provence, earth, black pepper, dried tobacco, and mint notes, the wine is complex and delicious. On the palate the wine shows good length with bright acidity, stony minerality and grippy tannin. Pair this luscious wine with roasted lamb shoulder, beef stew, and steak au poivre. Caroline Coursant
This sweet red wine from Priorat is absolutely delicious! This is a blend of Grenache and Carignan macerated for 23 days in stainless steel tanks and then aged for 12 months in new French oak barrels (400L). The grapes were naturally overripe thanks to the extreme weather conditions of the 2015 summer, and the alcoholic fermentation was purposefully stopped to leave a beautiful sweetness and roundness to the wine. With an intense bouquet of dried red fruits, brown Turkey figs, and Medjool dates, vanilla, cinnamon, and earth, the wine is rich and alluring. On the palate, the acidity is present with a luscious texture and great minerality. Pair this wine with intense cheeses, such as Roquefort, Stilton, Comté, foie gras, and dark chocolate desserts. Caroline Coursant