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More rosés keep arriving, to help us through the sweltering mid-summer heat, and we're happy to feature a superb wine from the Loire Valley - the unique 2018 "Val d'Aunis" (Pineau d'Aunis) from Sébastien Cornille at the Domaine de la Roche Bleue in Jasnières! This is the first time Sébastien Cornille has made a Pineau d'Aunis rosé and it's insanely delicious! The wine shows a lovely pale pink/orange color with subtle aromas of raspberry and wild strawberry, quite floral, citrusy and fresh. The palate is refreshing with saline acidity underlying elegant berry fruit with blood orange and minerals - it's perfectly balanced, silky and supple, with thirst-quenching length - the quintessential summer rosé! About 15 cases are available, don't delay...
We've added new arrivals from Hervé Villemade, Combel-la-Serre and others, a few returning favorites and some delicious and affordable sparkling wines as well - stay cool!
Herve Villemade's delicious rose is a blend of Pinot Noir and Gamay from vines up to 45 years old growing on clay over limestone within Cheverny. The nose, though not "muted" by any stretch of the imagination, is softer than the rather rambunctious palate, and shows notes of nectarine, very ripe grapefruit and a beautiful strawberries and cream. This rose really shines in the mouth with great energy and vivacious fruit, introducing wild forest berries, tart cherry, and juicy watermelon. At 11.5% it is very easy-drinking, and lifted up by very fresh acidity. There is a slight hint of "funkiness" on the finish, and though the producer's website doesn't confirm this I suspect this rose might have been bottled without sulfur. Juicy, yet fresh, we're very happy to be able to offer this delicious rosé for your summer consideration. Oskar Kostecki
100% Malbec (known in Cahors as Auxerrois). The vines are 40 years old, grown on clay and limestone soils at an elevation of 320m. Fermentation and aging take place in small tanks."The Splendid Antidote to the Heat of the Causse" is the amusing and appropriate name of this refreshing rosé. (The Causse is the high limestone plateau around Cahors, which gets brutally hot in the summer.) The wine shows a pretty pink/orange color and aromas of ripe cherry, raspberry and cassis with citrus and spice. There are creamy cassis, raspberry and citrus flavors on the palate which shows lovely ripeness and density, with hints of orange peel, earth and brown spice that continue in the long finish. This is quite delicious and a great value - as are all the wines from Jean-Pierre and Julien Ilbert at Combel-la-Serre. DL
A 1.5 ha parcel of about 50% Grenache, 50% Cinsault, sometimes with some Bourboulenc and Mourvèdre that averages just 35hL/ha annually. Organically farmed and entirely harvested by hand with sorting done in the vineyard. The 2018 rosé shows a pale pink color and lovely aromas of raspberry, wild strawberry, rose and peach skin. The palate is silky and mineral with subtle raspberry and cherry fruit with stone and citrus flavors, quite long and elegant and finishing with refreshing acidity. This should open up nicely over the next few months and will be a great companion to seafood, chicken and grilled meats this summer. Lovely wine!
Some of the most elegant rosés in the world come from the varied limestone terroirs of Bandol, along the Mediterranean, where Mourvedre is the primary cepage blended with Grenache and Cinsault. Bastide Blanche farms with organic and biodynamic methods and makes a particularly delicious direct-press rosé, fermented with only wild yeasts. A full-bodied wine with complex red fruits, spice and hints of citrus, this is the perfect match for salade niçoise, grilled tuna and grilled meats.
After being part of the local co-op for years, the Beurer family decided to make the change to crafting wines for their own label in 1997, and began to shift to organic farming starting in 2003, eventually becoming Demeter (biodynamic) certified in 2012. The majority of the vineyards are planted to Riesling, but red grapes take well to the climate in Württemberg. This year the rosé is a saignée of Trollinger, Zweigelt, Spätburgunder, and Portugieser, and it's fantastic. It's just the faintest bit off-dry, but that really only amplifies the juicy red berries and and is properly balanced by bright acidity. Incredibly refreshing, this would be a fun companion to soft-scrambled eggs, Wiener schnitzel and fries, fried anything really, and of course outdoor BBQs. Cari Bernard
From Michéle and Yves Gros at Domaine Les Fouques, this is the new Pétillant Rosé! Pale hued, perfumed and floral on the nose, with peaches and stone fruit on the palate. Méthode Traditionelle, Extra Brut, with great acidity and a refreshing chalky finish. Eben Lillie
Sébastien Cornille at the Domaine de la Roche Bleue in Jasnières has made a sensational rosé from Pineau D'Aunis in 2018, with perhaps some Cabernet Franc and Gamay. The wine shows a lovely pale pink/orange color with subtle aromas of raspberry and wild strawberry, quite floral, citrusy and fresh. The palate is refreshing with saline acidity underlying elegant berry fruit with blood orange and minerals - it's perfectly balanced, silky and supple, with thirst-quenching length - sip happily as an aperitif or serve with salads and any light summer foods. Yum! David Lillie
Romeo del Castello Vigorosa is a stunning rosato from Sicily produced by Rossana Romeo and her daughter Chiara Vigo. It is made from a selection of the estates oldest vines (some over 100 years old) that are harvested earlier than for the Vigo rosso for acidity. Vinified slowly with native yeast, the wine has a ruby red hue with flavors of cherry fruit, wildflowers, sagebrush, mint, and rich tones of ripe citrus. Fairly full bodied with bright acidity and soft tannins the wine has a toothsome texture with an elegant and very mineral finish. Try it with seared tuna, spinach pie, grilled sausage, or with any dish involving fennel and oranges.
We just tasted the Cerasuolo rosato from Pietramore and we're already big fans! All Montepulciano, with a small percentage of free run (saignée) juice, cold fermentation in stainless steel. The Pietramore wines always provide impressive quality and complexity for the price, and the rosato is no exception. Crunchy minerals and tart red berry fruit, with refreshing acidity and a touch of structure in the finish. A simultaneously serious and thirst quenching rosé from this stellar Biodynamic estate in Abruzzo. EL
This light bodied, dry, crisp rose is a testament to the Ameztoi family's long history of producing txakoli in Getaria. This rose is made from Hondarribi Beltza and Hondarribi Zuri grapes, grown on sand and clay soils and fermented in steel tanks with indigenous yeast. The 2018 is classic Ameztoi, showing red currant, rhubarb, and watermelon notes. A little residual carbonic gas at bottling gives this wine some fresh spritz, and the transportative salty streak makes us misty for San Sebastian! Perfect for a warm summer afternoon with friends!
Andreas Adam's collection of 2018ers was one of the stand-outs at a recent tasting; a refreshing beacon of brightness and verve, salt and stone in a sea of slightly soft, fruity wines tipping the scale at 'lush'. 100% Spätburgunder (Pinot Noir) all from the Dhroner Hofberg, spontaneously fermented and aged in stainless steel. Incredibly youthful, showing mild reduction and slightly spritzig upon opening. With 8 g/L of residual sugar remaining to balance the acidity, the wine is thirst-quenching and cuts vivid lines, bursting with flavors of salty watermelon, juicy strawberries, ruby red grapefruit, and tart raspberries. A great wine to start your evening (or afternoon). Cari Bernard
Organically grown Pinot Noir, Zweigelt and Cabernet Sauvignon grown on gföhler gneiss, spontaneously fermented with élevage sur lie in used 600L oak barrels. This may be my rosé of the summer (so far). Absolutely delicious and balanced, and interesting without being too strange to down a whole bottle. The palate is rife with flavors of tart tiny lingonberries, cranberry, blood orange, raspberries, and red grapefruit, deftly rounded out by lactic leesiness. An energetic and refreshing rosé to pair with salty snacks, fresh salads, fried chicken, but strong on its own. Cari Bernard
Bairrada, with its cooler maritime climate, has a long history of producing fresh and distinctive sparkling wines of quality from the native grapes of the region. Filipa Pato admirably keeps the tradition alive with her delicious and unpretentious brut rosé made from a blend of Bairrada’s signature noble red variety Baga and the tangy high acid white grape, Bical. Spicy and zesty with notes of bright citrus and red berries, this is a great (and affordable!) pairing for baked fish with paprika and Iberian olive oil or smoked fish brunch.
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