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.
It's a slow period in the wine business as everyone enjoys the holiday weekend, so we thought we would attract your attention by offering 20% off on any 12 bottles or more of the wines listed below. These are some of our favorite wines - and greatest values at our regular prices - but we have a bit more inventory than we need as we go into the summer. So take a break from the beach and stock up on some of these superb values for your summer enjoyment. There are so many great wines on this list that it's hard to suggest any favorites, but the 2016 Guion Bourgueil Prestige would be one - drink it now or cellar for 20+ years, and the 2018 Les Fouques La Londe "Cuvée Estelle" would be another - it's a complex and delicious Provençal Rosé that will drink beautifully over the next few years! (Note: Every wine is produced with grapes grown with organic or Biodynamic methods.)
** Saturday and Sunday only -- Discount will be applied when the order is processed by our customer service person **
This beautiful Chinon is from 65 to 70-year-old vines in sandy clay soils over limestone in Sonnay, near Cravant. The wine ages for 18 months in old barrels, less than 200 cases are made. The 2015 Ame D'Antan shows a deep black/garnet color with elegant aromas of ripe black raspberry and red currant with hints of violet, prune, citrus and crushed stone. The palate is dense but bright, with a silky texture, showing earthy, ripe strawberry confit with black raspberry and licorice with firm mineral acidity and a bit less tannin than the 2014. Good length with lingering berry and mineral flavors. Delicious now, it will age beautifully, probably best 2023 to 2035+ David Lillie
(Was $25.99 - OK, Americans don't drink Banyuls Blanc - but we should, it's delicious, and we're giving it away!) This is a gorgeous Banyuls Blanc, that is to say a Vin Doux Naturel (at 17% alcohol) made from Grenache Blanc, Grenache Gris and Muscat grown in Traginer's organic vineyards above Banyuls. Beautiful aromas of lime flower, apricot, citrus, pear and almond. Very floral. The palate is deep and medium-sweet with candied citrus, apriot and stone flavors and terrific length. Serve not too cool, as an apéritif or with desserts of peach, apricot, pear and melon. Absolutely delicious! David Lillie
The Pignard's Beaujolais-Villages is from a high-elevation parcel with 40 year-old vines in sandy clay over decomposed granite. There is a very short carbonic-maceration to preserve the fresh fruit and only a tiny addition of sulfur before the bottling. The 2016 is a subtle, elegant and well-structured Beaujolais, hosting aromas of cherry, blackberry, and red apple skins, with a light presence of dark flowers. On the palate, there are flavors of dark cherry and essences of fresh, woodsy earth. The structure is lean, with clean minerality. This is a real Beaujolais of terroir that is elegant and delicious now and will improve over the next few years.
We're very proud to have the lovely Morgons of Roland Pignard at Chambers Street. From high-elevation 50 to 60 year-old vines in the commune of Saint-Joseph north-west of Villié-Morgon, in sandy clay soils over granite in the lieu-dit "les Charmes. Biodynamic farming, no SO2 until a minimal dose before bottling, with a relatively short period of carbonic-maceration. The wine shows a bright medium red color with elegant aromas of black raspberry, black chery and earth with rose and violet. The palate is deep and ripe with firm acidity but stays light on its feet at 12.5% alcohol, with black and red fruits and mineral flavors that continue in the long finish. The "Tradition" cuvée is slightly rounder and deeper, but there is little difference between the wines in this super vintage for the Pignards. Serve cool with chicken and pork dishes, and put a few bottles away for five years as well. Highly recommended. David Lillie
The Pignard's Morgon Cuvée Tradition is simply superb in 2016. Good friends with Christian Ducroux, the Pignards practise similar methods of biodynamic farming and natural vinifications. Produced from steep hillside vineyards, the wine ferments naturally, with approximately 10mg of SO2 added and spends a year in vat followed by a year in old barriques. The 2016 vintage was a difficult one for the growers, resulting in low yields, but with a sunny late season that produced beautiful wines with pure fruit, light to medium body and firm acidity. The 2016 Morgon Tradition is a superb wine, showing a deep red color and aromas of ripe morello cherry, strawberry and black raspberry liqueur, with violet, rose, orange peel and earth. There is berry liqueur on the palate which is dense and long but not heavy. It's well balanced and bright at 12.5 % alcohol, finishing with sappy black fruits, citrus and earth. Serve in it's vibrant youth with steak frites, charcuterie, coq au vin and cow cheeses. This will be worth cellaring, best perhaps 2022 - 2030. Highly recommended. David Lillie
Biodynamic farming, native yeasts, wild fermentations, good value –all phrases not typically associated with Bordeaux. Yet, each year the Hubert family provides us with just that in their staple cuvee from the Côte de Blaye. The Cru Bourgeois is a blend of mostly Merlot, Cabernet Sauvignon, Cabernet Franc, and a bit of Malbec. Generously aromatic owing to the rich clay soils in which it is grown, there's ripe red fruit, black currant, and spice, with supple tannins and an undercurrent of chalky minerality. This is a great addition to the dinner table alongside grilled meat or sipped on its own. Amanda Bowman
What's atypical about this delicious wine? It's a blend of Malbec and Cabernet Franc rather than Cabernet Sauvignon and Merlot, giving the wine a more supple palate and quite different fruit character. The 2017 has lovely, deep blackberry and cassis aromas with red currant, cassis and cherry on the supple, lush palate, with hints of earth and smoke. More "forward" than most Bordeaux, this versatile wine will pair beautifully with almost any beef, pork or lamb dish and is a fabulous value!
This is the ninth vintage of the Hubert family's "Blanc Bonhomme"which seems to get better every year. The vines are now 13 years old, 50% Sauvignon Blanc and 50% Semillon, certified organic and Biodynamic. The grapes are hand-harvested in the early morning, pressed gently, fermented with native yeasts and the wine is aged partly in new oak, mostly in cement vats. Only 650 cases are made. The 2018 shows elegant pear, lemon, herbal and dried flower aromas, with pear, ripe apple, citrus and chalky mineral flavors on the palate. A bit riper than previous vintages, but this really shows the terroir with crisp acidity, lovely white fruit, a hint of pineapple and oak and stony flavors in the finish. Really a lovely, balanced and food-friendly wine - serve with anything from oysters to grilled fish to roast chicken. David Lillie
2016 brings us another great Cuvée Prestige from Stéphane Guion in Bourgueil, whose domaine has been certified organic since the 1960s. From vines averaging 50 to 70 years old on classic soils of clay over limestone. 2016 was a very difficult vintage in the Loire Valley with many growers suffering huge loses to frost on the 27th of April, followed by periods of intense mildew attacks until early July that further lowered yields. Weather in the summer and fall, however, was near perfect with dry sunny conditions prevailing and just the right amount of rain in September. Comparisons can be made to the 2002 and 2010 vintages. The 2016 Guion Prestige shows wonderful brightness and balance with lovely high-toned aromas of strawberry compote with floral, herbal and musky notes, with hints of roast coffee and bitter chocolate. There is intense material on the palate which is elegant and ripe with fine tannins, with bright strawberry and cherry fruits encased in brisk, very earthy acids. A brilliant wine that needs five years or more in the cellar, peak drinking perhaps 2023 to 2040. If drinking now decant well in advance or open/taste/re-cork two or three days beforehand. 1989 and 1990 tasted recently at the domaine were fantastic — given the low price, this is one of the world's great values to cellar. Thank you, Stéphane!
The delicious Chinon Vieilles Vignes of Patrick Lambert is from 55-year-old vines on sandy clay soils over limestone. Hand harvested and fermented with wild yeasts, as are all of Lambert's wines, the Vieilles Vignes gets 12 months of aging in old barrels. The wine shows a deep red/black color and ripe blackberry and strawberry aromas with pepper, earth and citrus. The palate is deep and ripe, showing earthy blackberry and strawberry compote with prune and bitter chocolate and firm structure. This is a complex, old-fashioned Chinon that will accompany roast chicken and anything off the grill, served a bit cool. Age for five to ten years for a mature experience. David Lillie
100% Chenin Blanc, from 10 - 30 year-old vines on slopes of clay/silex soils on limestone, certified organic. Slow pressing of whole clusters; long fermentations, most in 4 to 6 year-old barriques, the younger vines in cuve inox; elevage in 6 year-old barrels. The Roche Bleue 2017 Jasnières Sec shows pale bronze color with beautiful aromas of pear, lime-flower, quince and honeysuckle with hints of chalky stone, anise and citrus peel. The palate seems light in body but is quite intense with dried pear, anise , bitter lemon and saline, chalky minerals that continue in the long finish with firm citrusy acids. This is a crystalline, complex dry Jasnières that will benefit from decanting and should age well for ten to fifteen years. Serve now with shellfish, grilled fish, roast chicken and goat cheeses or age to serve with richer dishes. Lovely wine! DL
This is a beautiful Chenin Blanc from Sébastien Cornille at Domaine de la Roche Bleue, from 30 year-old vines on slopes and terraces of clay and silex over limestone, certified organic farming with biodynamic methods. The 2017 L'Orée de la Berterie shows lovely ripe aromas - peach, pear, and kiwi with almond, honeysuckle, lime-flower and mineral notes. Dried peach and pear, citrus peel, stone and herbal notes on the palate with terrific density and a quite firm citrus and mineral finish. This is an outstanding and mineral young Chenin that will open up over the next three to five years, and might be quite interesting at ten to fifteen years or age - it's a superb value as well. Serve with ceviche of fluke, fish in sauce, roast chicken and mild cheeses. DL
This is a lovely Biodynamic white made from Sauvignon, Semillon and Sauvignon Gris by Isabelle and Franck Pascal, whose great vineyard work and natural vinifications are producing outstanding wines on their clay/limestone terroir near Bergerac. No SO2 is used except a tiny addition before bottling. The 2016 Les Sens du Fruit shows lovely aromas of lime-flower, spiced pear, melon, almond and honeyed citrus. The palate is round and ripe with stone and earthy flavors underlying ripe pear and creamy lemon fruit and is backed by firm acidity. The finish is long, ripe and refreshing. This is a complex and delicious natural wine that will shine with shellfish, a platter of cheeses or a fish or chicken in sauce, just delicous! David Lillie
A beautiful natural wine from Isabelle and Franck Pascal at Jonc Blanc. Always a blend of Malbec, Merlot and Cabernet Sauvignon, raised in large 1500L barrels. The 2016 is super aromatic, with cocoa and earth on the nose, a deep purple hue in the glass with rich silky blackberry fruit. For anyone who is searching for natural wines but prefers to drink Cabs, Malbecs and the like, this is the wine for you! Biodynamic farming, no sulfur added... it's a natural wine through and through (yes not every natural wine is 11% alc. carbonic Gamay!). Just fresh enough to drink on it's own, this will be a knockout with a light chill and paired with grilled food this summer. Eben Lillie
Eric Laguerre's "Eos Rouge" is an elegant blend of 80% Grenache from 40-year-old gobelet-trained vines, with some Carignan and Syrah from soils of decomposed granite, gneiss, and some veins of quartz. Like "Le Passage," the grapes are fermented in fiber tanks with native yeasts for about two weeks, then aged in concrete. The beautiful 2018 shows bright aromas of cherry, strawberry and black raspberry with hints of blueberry and musk from the Syrah, quite pretty and pure. The palate shows a potpourri of ripe red and black fruits, with earth, cocoa and spice in a refreshing frame of cool acidity and mineral flavors. The high altitude and the primarily granite soils give Eric's wines a bright and vibrant character that makes them great pairings with a wide variety of foods - we loved it with a grilled burger from grass-fed beef, but grilled pork and chicken would be great as well. This is one of the best values in the store - thanks to Eric and Corinne Laguerre for their great organic farming and delicious, affordable wines! David Lillie
Domaine les Fouques 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. The La Londe "Cuvee L'Estelle" is their best rosé from old vines of Cinsault, Grenache, Syrah, and Rolle. Unlike the majority of Provençal rosés, it is made naturally with wild yeasts, giving a more subtle expression of fruit and terroir. The 2018 is a subtle and beautiful wine showing a very pale pink color and aromas of peach skin, orange peel, rose, earth and raspberry. The palate is elegant and silky with stone and saline mineral flavors beneath peach, wild strawberry, brown spice and citrus peel. The finish is refeshing and long with nice density. This is a lovely rosé of terroir that will drink beautifully over the next three years. Serve with grilled fish, pork and chicken, salade Niçoise, or just sip by itself. David Lillie
According to the hefty Wine Grapes book (Robinson/Harding/Vouillamoz), there was a total of about 2 hectares (5 acres) of Verdesse in the world as of 2008. Thanks in part to our friend Thomas Finot, the number is now between 3 - 4 hectares. Thomas started with an old plantation of about 2 ares (200 square meters, or .05 acres) and now has about 1.5 hectares, mostly of younger vines he planted. Verdesse is a grape that, according to Thomas, is green for a long time, and typically ripens late, gaining a golden and amber color at the "very last moment." From Thomas' experience, Verdesse typically rests with a small amount of sugar, and has a good deal of richness. The grapes were harvested in October and the wine rests at 8 grams of residual sugar. Luckily Verdesse has acid for days, so the effect is more of delicate richness and ripe stone fruit, and the sugar is barely perceptible. A fascinating white and a great opportunity to taste a truly obscure and rare variety. -Eben Lillie
(Was $29.99) An outstanding and unusual white made by Jean-François Deu at the organic/biodynamic estate, Domaine du Traginer (Mule-driver) in Banyuls and Collioure. Made from Grenache Blanc, Grenache Gris and Malvasia from low-yielding vines, on steep slopes of schistes above the Mediterranean. Tasted in January of 2018, the 2014 Blanc was showing beautifully with aromas of pear, apricot and citrus with hints of white flowers, stone and spice that continue on the palate which is round, dense, very mineral and long with good acidity, complex and delicious. Serve with a fish stew, fish in sauce, white meats and a wide variety of cheeses.
The 2014 “Achillée Millefeuille” from Christian and Nadia Charmasson at Balazu des Vaussieres is made from Grenache, Syrah and Carignan, which undergoes an approximately two month carbonic maceration, followed by pressing and 3 years in vat (no wood). (This is perhaps the most "natural" of all Southern Rhône reds, as the Charmassons use no SO2 or other additives in the wine and refuse to use copper sulfate in the vines.) The wine shows a deep black/red color with aromas of plum skin, ripe black cherry, spiced strawberry, roast meat, anise and cola. Ripe Morello cherry, earth, citrus peel and black olive on the palate with cool acidity, earth, licorice and spicy berry fruits in the finish, changeable and enticing, a real product of living soils. Anyone who appreciates natural wines should try this! Our thanks to Christian and Nadia for their beautiful work... David Lillie
The Creve Coeur "Coucou" is a beautiful direct-press rosé made with old vines of 60% Grenache and 40% Cinsault. The 2018 shows a very pale onion skin color with floral aromas of raspberry, peach and citrus. The palate is very light and elegant with subtle raspberry fruit with hints of melon and stone, finishing with mineral flavors and refreshing acidity. This is a lovely wine at a great price! David Lillie
Chateau Couronneau is a certified organic and Biodynamic estate located east of Saint-Emilion and south of Saint-Foy, producing wines in the Bordeaux and Bordeaux-Saint-Foy apellations. Made from 50% Sauvignon Blanc and 50% Sauvignon Gris, the 2018 Bordeaux Blanc shows aromas of pear, fines herbes, citrus and boxwood. The palate is ripe but refreshing with pear, quince, ripe citrus and mineral flavors. This is an outstanding value that shows the organic and Biodynamic vineyard work in the pure fruit and mineral flavors - a delicious and versatile everyday white that will accompany seafood, chicken and pork dishes. DL
Viré Classé is a privileged location in the Macon that enjoys a fantastic exposure to the sun on a slight slope. This yields wines that have an added weight and complexity compared to your run-of-the-mill Macon-Villages. At Domaine des Chazelles, organic vines with over 50 years of age broadcast dense flavors of golden apple and stone fruit with an invigorating touch of acid. This is a great Chardonnay with concentration and freshness that could age beautifully for years.
Jean-Marie Chaland owns two estates in Viré (Macon), Domaine Sainte Barbe and Domaine des Chazelles, both certified organic since 2006. The Sainte Barbe "la Perriere" is made from 35 year-old grapes from a half-hectare parcel near Viré on clay/limestone soils, never treated with herbicides. The grapes are hand-harvested and vinified with wild yeasts, the wine ages for 18 months, half in barrel, have in cuve inox. The 2017 shows pretty aromas of pear, apricot, lime flower and stone. There is nice richness on the palate, which is supple and elegant with chalky white fruits, a bit of nectarine, verbena and a hint of oak, with firm acidity, silky fruit and mineral notes in the long finish. This is a stylish white Burgundy that will accompany any full-flavored fish dish, chicken in sauce and mild cheeses, and it will age nicely for 5 to 8 years.