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Every winter at about this time we like to send an email promoting "real" rosés as great food wines that can be enjoyed at any time of year. This year however, due to Covid-19 restrictions on customers in the store, we have a bit more inventory than usual and are thus putting these delicious wines on sale at a deep discount!
Back in January of 2011, Eric Asimov published an article in the NY Times entitled "A Rosé Can Bloom in Winter, Too!" and we couldn't agree more. A good rosé - made from grapes farmed with organic/biodynamic methods, harvested by hand, fermented with wild yeasts and bottled after a bit of aging - can be a great "food" wine all year round, perfectly accompanying many of our favorite dishes. Chambers Street is proud of our great selection of rosés, wines with pure, complex aromas and beautiful fruit on the palate, with firm acidity and mineral flavors that pair well with any fairly subtle cuisine. These wines are delicious now and many will develop nicely over the next few years, especially the Guion Bourgueil and the Clos du Joncuas Gigondas - and we give a special thumbs up to the rare and wondeful Marcel Richaud! The sale pricing makes these wines sensational values so pick a bouquet of rosés from this email to brigten up your winter meals - here are a few suggestions to get you started...
Grilled Tuna - Perfectly matched by a full-bodied rosé! Red Pepper Pasta - Yum, with a light fresh rosé. Roast Chicken - OK, good with a light red but a nice Cab Franc rosé is perfect as well. Lentil Soup with fennel, tomatoes and mushrooms - a nice rich Rhone rosé is great! Braised Short Ribs - Proven to be spectacular with spicy Zinfandel rosé! Bouillabaisse - Of course, a Bandol or Provencal wine is perfect. Poached salmon and sauce Maltaise - says John McIlwain, with the Horiot Rosé des Riceys. Seared Pork Chops with herbs of Provence - the Clos du Joncuas would be a great pairing. Roasted Root Vegetables - tossed with citrus or balsamic dressing, or paired with pesto pasta, these sing with zesty Spanish wines. Shaved Fennel Salad is a great match for a crisp, citrus-y rosé - Les Fouque's Aubique Rosé fits the bill. We could go on and on but you get the idea - a good rosé can be a great choice no matter what the weather may be... And how about some bubbly Rosé for Valentine's Day?
All wines are in stock at store or warehouse, please allow 2 - 5 days for pick-up or delivery, (non-sale items may be purchased on the same invoice!)
(Was $34.99) There's a bit of mystery with some of the Bichi wines as they have yet to identify the grape variety/s growing in the San Antonio de la Minas Vineyard (some think it might be Dolcetto,others think it's more likely Cariñena because of its natural acidity), the other mystery is how it has taken us so long to appreciate Mexican wine! Based in Tecate, the Téllez family founded Bichi in 2012 farming abandoned vineyards and working with other neighboring growers who are also farming organically. The high elevation of the San Antonio de la Minas vineyard and its proximity to the Pacific Ocean help temper the warm Mexican climate. The 'Rosa del Peru' is made with hand-harvested, de-stemmed grapes, fermented in steel and then bottled as is with no filtration or SO2 added. This is a perfect fall rosé, a bit savory with good structure!
(Was $27.99) Giannis Stilianou and his son tend 3 hectares of indigenous Cretan grapes near Heraklion, the capital of the dry, sun-beaten, Greek island of Crete. The Great Mother Red is a wine made with Mandilaria, an intensely dark and tannic grape native to the Aegean Isles. In order to produce a more lightly colored and delicate wine Giannis macerates the juice on the skins for only one day - yielding an aromatic and intensely flavored wine that is eminently drinkable. With aromatic notes of forest herbs, salt, and red fruit, the palate is bright, clean and fresh with red cherry and salted plum notes. This was great with lamb burgers. Ben Fletcher
Central Otago has been building its reputation for excellent sparkling wine, and this is a perfect example. The stunning Bendigo Estate vineyard is one of only six in the region to receive Demeter certification. Though they are at a high elevation and at the southernmost latitude for viticulture, the Bendigo sub-region is one of the warmest pockets in Central Otago, and their sun-drenched north-facing slopes bring much needed ripeness to the Pinot Noir. The name Quartz Reef refers to the large quartz deposits in Bendigo, which gives this traditional method sparkler a crystalline mineral quality. The wine spends a minimum of 18 months on the lees and is bottled with 3 g/l of residual sugar. Bright, crisp, and elegant are the words that come to mind with notes of just ripe raspberries, strawberries in fresh cream, a touch brioche. Excellent as an aperitif and worked very well with prosciutto and melon. Michelle DeWyngaert
The beautiful 2018 "Pynoz" is from 30 to 80 year-old vines, 50/50 Pinot Noir and Pineau d'Aunis, grown on stony clay/limestone soils. The artistry of Pascal Potaire and Moses Gadouche produces this perfectly balanced Pet'Nat Rosé that spends 24 months sur lie before bottling. Tasted in February 2020, this youthful wine showed subtle raspberry and floral aromas and a fresh, silky palate that will open up nicely over the next few years, although it's remarkably delicious now as well...
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
Of course we love the great Cabernet Franc rosés from the Loire and a special favorite of ours is the vibrant Bourgueil from Stéphane Guion in Benais. Organic since 1964, the estate produces superb wines on the limestone/clay soils, and this year's rosé is perhaps his best ever! The color is a lovely pale pink and the raspberry and red currant fruit is supple, complex and refreshing, remaining light but with lovely complex fruit and a particularly long and focused finish with firm acidity. It's an amazing value at $13.99, and will drink beautifully over the next three years, case purchases are recommended!
This delightful Chinon Rosé comes from Patrick Lambert's 6 hectares of organic vines in Cravant, around the corner from his friend and mentor, Bernard Baudry. Hand harvested from 20+ year-old Cabernet Franc vines on gravel and sandy clay soils over limestone. The 2019 is just delightful, showing a very light pale pink color and lovely aromas of wild strawberry, red currant, raspberry, citrus and rose; the palate is ripe and pretty with raspberry, citrus and stone flavors with nice density and texture, a bit dryer and lighter than the 2018, with juicy acids, berry flavors and minerals in the finish. This is drinking beautifully now and will open up nicely through the spring and summer and will be quite delicious through 2021. (March 2021 - this is yummy new inventory just arrived from Patrick's cellar) This is a fabulous value and highly recommended! David Lillie
(Was $15.99) Cabernet d'Anjou is an appellation wine from Anjou in the Loire Valley, always a rosé made from Cabernet Franc and at times with Cabernet Sauvignon as well, and usually made in a off-dry style. Though we know that off-dry or demi-sec rosés aren't exactly "in," this wine is so delicious we're going to drink it anyhow! Serve with grilled foods, Asian foods, mild cheeses or sip by itself as a yummy aperitif. Mostly Cabernet Franc, it's bursting with lovely red-currant and berry fruit with just enough sweetness to make it go down oh so easy.
(Was $14.99) We've always loved Eric's rather full-bodied rosé, made from Grenache, Carignan and Syrah, but this year he decided to make a lighter, fresher wine from Grenache Gris and Carignan and it's really delicious! it shows a pretty, pale pink color with subtle aromas of rose and raspberry. The palate is fresh, light and round with lovely red and yellow fruit flavors, quite crisp and long. This is a complex, refreshing and delicious rosé and a sensational value! David Lillie
(Was $14.99) Thierry Navarre's new Ribeyrenc Rosé is simply sensational, unique and refreshing! Tasted at La Dive Bouteille last winter, we loved the subtle raspberry and peach fruit of this light and distinctive rosé. At 10.5% alcohol it's a perfect hot weather thirst-quencher! (Ribeyrenc appears to be an ancient grape originating in the Languedoc, possibly related to Cinsault, last grown in the 18th and 19th centuries, and now revived by Thierry and a few other growers). NB: This is the only 2019 Rosé that we have from Thierry Navarre, and the label is somewhat confusing! Despite the fact that it says "Vin d'OEillades" on the front, this is in fact the Rosé of Ribeyrenc. The production of this micro-cuvee was so small that the decision was made to reuse the same purple label.
(Was $13.99) The Creve Coeur "Coucou" is a beautiful direct-press rosé made with old vines of 60% Grenache and 40% Cinsault. The 2019 shows a very pale onion skin color with floral aromas of raspberry, peach, citrus and stone. The palate is very light, silky and elegant with subtle raspberry fruit with hints of melon and earth, finishing with nice length of mineral flavors and refreshing acidity. This is a very lovely wine at a great price! David Lillie
This is a beautiful Gigondas Rosé from our organic friends at Clos du Joncuas. Pretty bright pink/orange color, aromas of raspberry, tart cherry, blood orange, peach skin and rose. Full palate with silky raspberry, peach, citrus and mineral flavors and firm acidity, beatifully balanced and refreshing. Long finish with tart cherry, peach, earth, and citrusy acids. This gorgeous rosé is still young – it should open up nicely over the next two to three years. It's elegant and delicious now and very food-friendly – serve with grilled fish and white meats, salade nicoise, vegetarian dishes and Provençal foods. A great rosé to enjoy all year-round!
(Was $18.99) Warning - Natural Wine! Delicious, complex, fascinating and a bit unusual...Although within the Tavel appellation, Nadia and Christian Charmasson have long rejected the rules of the AOC in favor a "Vin de France" classification. Balazu des Vaussières is a completely natural estate, using zero additives in winemaking and zero chemcials in the vines. Even the organic approved preparation of copper-sulfate is not used against mildew as it is harmful to organisms in the soil - thus living soils that produce vibrant living wines. The 2019 “Sept Syllabes” was made with Mourvedre and Cinsault - it’s a direct press rosé with little or no maceration and no added SO2. The wine spent approximately 7 months in vat before bottling. The wine is rather concentrated in color. The fruit on the nose is deep raspberry and cherry, with hints of green herbs and citrus. The palate is warm and dense with a mix of savory red berries and cherry/plum skins. Just a hint of clove. The structure is full, offering a light tannic touch and a slightly funky earthy, mineral component to the ripe fruit. Give the wine an hour or two open and it's really singing of the stony soils of Tavel and Roquemaure - pure wine and a pure, deep expression of the terroir and the Charmasson's courageous winemaking. Enjoy over the next three to five years. DH & DL
A blend of Cabernet Franc, Grolleau, and Chenin Blanc. Thomas Batardiere found a very nice way to take the mineral driven notes of Anjou Cab Franc, with the red fruit of Grolleau, and the texture and density of Chenin Blanc, and make a very pretty wine. It drinks in a way like a Chenin - Cab Franc and Grolleau vines are probably outnumbered in Rablay-sur-Layon but the presence is felt. A nice effort and a tasty Loire rosé with a twist. (Was $18.99)
(Was $18.99) Marcel Richaud is one of the great winemakers of the southern Rhône, an early convert to organic farming and a great champion of natural vinifications with minimal SO2. This is an exciting arrival at Chambers Street as this scrumptious rose is rarely seen in the US. Made from Grenache, Syrah and Cinsault, it's a beautiful, full-bodied wine that will accompany a wide variety of cuisines, especially grilled meats this summer. The aromas are complex and pretty showing raspberry, peach and citrus peel with hints of melon and spice. The palate is ripe and supple with creamy wild-strawberry, raspberry, peach skin and citrus - just lovely! The finish is long and refreshing. Serve with a Salade Nicoise, chicken and pork dishes or a burger off the grill. This is highly recommended for those who like some flavor in their rosé, and will drink beautifully over the next two years! David Lillie
(Was $54.99) I have a not so secret love for the wines from Rosé des Riceys, a wine of (sun) kings we are told and a wine for gourmands who love the effusive bouquet, finely grained structure, weightless intensity, and startling persistence. Excellent farming and assiduous vinification by the affable Horiots results in rosé (not to mention Coteaux and Champagnes) of fabulous terroir expression, ageability, and flat out deliciousness. The 2015 En Valigrain is especially tasty. Typically this is the more circumspect of the Horiots' two Rosé des Riceys taking years (or a substantial decant) to reveal its charms. In this solar vintage, there’s a bit of precociousness and generosity on display. The nose is a bit backwards and a touch reduced, but a quick decant reveals aromas of tea roses, dried flowers, wild strawberry and black tea. The mid-weight and racy palate boasts a wonderful array of red fruit and citrus peel flavors underlain by a fine, firm mineral core. There’s a shimmering energy here with plenty of verve and brio despite the warmth of the vintage and the characteristic Horiot detail and persistence on the finish. A lovely bottle and it should be a delight to follow over the next couple of days. And while a still rosé from Champagne north of $50 may seem extravagant, please be assured these are wines of terroir and worthy of cellaring, especially those from Chez Horiot.
(Was $24.99) Amanda comes from Alfredo Maestro's old vines of Garnacha Tintorera, planted on clay-limestone soils at about 850m of elevation. While this is certainly a rose wine, it's color and red fruit flavors come from the red-hued flesh of the grapes, rather than from the skins: the grapes are pressed directly, without contact with the skins. This yields a deeply colored but translucent wine, with notes of cherry and raspberry on the nose and an electric red fruit palate with delicate tannins and a vibrant seam of limestone minerality. An outstanding rose wine with lots of character.
Was $19.99) According to the producer, this wine is dedicated to animals known as "meticcio," or "mixed breed" in English. The estate has a beloved horse named Tiberio that is a meticcio. However, most animals with this heritage are less fortunate, and often abandoned, so this rosato is made in their honor. The wine is also a meticcio, coming from Sangiovese, Malvasia Nera, Alicante, Foglia Tonda, Colorino, and Canaiolo Nera. In the glass, the wine is a pale shade of rose gold. The nose has a soft scent of candied cherry, freshly blossomed white and pink flowers, and crushed white stone. A subtle but very elegant nose. The palate is more assertive, with tart red cherry and lemon zest. The mouthfeel is broad, with a touch of richness that lasts just a hint longer than the length of a sip. Very refreshing. David Hatzopoulos
(Was $14.99) This is a delightful little (500mL) bottle of skin-contact Retsina giving it an amber-peach color. The Greek island of Lemnos is rich with volcanic soil and a tradition of adding Aleppo pine resin to create the uniquely Greek wine; Retsina. This bottling is a blend of 90% Muscat of Alexandria and 10% Limnio which are macerated on the skins for a few days, fermented with native yeasts in stainless steel, then infused with pine resin. Oftentimes Retsina can be a bit overpowering with the scent of pine, but the extended skin contact fleshes out the juicy necterine and grapefruit notes of the Muscat and balances out the resin to a softer note of fresh thyme and rosemary. The palate has gentle tannins like peach fuzz, and bright Meyer lemon and stone fruit. Michelle DeWyngaert
(Was $15.99) 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.
(Was $34.99) Noel Téllez works with a field blend from the San Antonio de la Minas vineyard in Baja at 1,066ft elevation close to the ocean of as yet unknown varieties. These are 69 year-old, gnarled vines that are farmed organically, without irrigation, and the grapes are hand-harvested and destemmed. The wine finishes fermentation in bottle with no SO2 added.This pet-nat is left just slightly off-dry making it juicy and luscious on the palate with notes of red candied apple, fresh raspberry, and strawberry preserves. The perfect aperitif!
(Was $72.99) Spatburgunder (Pinot Noir) and Portugieser, with no added SO2. Totally dry, with a prickly, energetic mousse bolstering flavors of red grapefruit, tart crushed cranberries, wild strawberries and red hibiscus.