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 firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
After a long, arduous year of quarantines and lockdowns, we are finally ready to welcome you back to our store. In fact, the day of our re-opening, June 1st, is the 20th anniversary of Chambers Street Wines! We thank our lucky stars that we survived the tragedy of 9/11 and the more recent challenge of the Covid pandemic, and we would like to thank all of our loyal customers and friends for your patronage over the years. Without you, we wouldn't be here!
We have missed your faces and your curiosity, and we are thrilled to discuss wine and spirits with you as you wander the isles once again; with a few covid safety measures in mind. We will be able to allow 7 people in the store at a time so that we can maintain social distance, we have hand sanitizer stationed by the door and at the registers, and we do require all guests and staff to wear a mask.
This handful of days over 90 degrees has us reaching for sparkling wines and rosé! We have lots of new and interesting options for both, as well has several of our favorite refreshing whites returning, and a few perfect reds for bringing to a BBQ!
From upstate we have two returning wines from the Finger Lakes, the 'Half-Moon'Rosé' and 'Petillant Riesling' from Bloomer Creek, both delicious and unexpencted! The Half-Moon is a dark, earth-driven rosé, great for those looking for a light red or something to pair with bugers. The pet-nat is like like biting into a juicy, yellow, summer peach, with just a slight hint of residual sugar to keep its vibrant acidity in balance.
From the other side of the world is a fun new sparkling wine from Good Intentions Wine Co. in Mount Gambier, Australia. Good Intentions is a small, family-run operation making wines with silly names and labels, but seriously good wine expressing the unique terroir of their home vineyard, and a few leased plots nearby which sit near an active volcano site. Everything is farmed organically, making many of their own vineyard preparations from plants and critters found in the area, and only employing their grazing sheep to keep the grasses plowed in the winters. We have just a small amount of this years 'Gris Diddly Pop' a 50/50 blend of carbonic macerated Pinot Gris, and rosé of Pinot Noir fermented to full dryness in the bottle which has an earthy, cider-like flavor.
Several new beautiful rosés from all over Europe. The 'Sakura' from Chevrot continues to be a staff favorite, the new vintage of Beurer rosé is even better than the last, and the Pardas rosé of Sumoll is a delicious new addtion!
From Spain, we have a slew of returning favorites, and a few new arrivals, including the fantastic Akutain 2015 Crianza, some tasty Mencia offerings from Jose Antonio Garcia and Pedro Rodriguez (Guimaro) in Ribeira Sacra, and the 2019 reds from natural wine legend, Joan Ramon Escoda.
Let's talk Italy, because we've got a trio of Feudo Montoni to offer! A stunning, crispy 2020 Nerello Mascalese rosato, a pretty, but bracing Grillo, and a red-fruited and structured Nero d'Avola - bought as a group, these wines would complete any picnic. Don't forget to re-stock the Cardedu wines! The herbaceous Vermentino and the chillable Monica from Sardinia shocked us earlier this year, and they're back to do it again. Lastly, just a reminder: when you light up the grill, make sure you have the Gioventu Chianti by your side. Well stocked at the shop, ready to assist at your BBQ.
**We will be closed this Monday 5/31, and will re-open our doors to you all on Tuesday 6/1.**
The 'Juvenile' is a great way to taste the classic and enduring style of Turley Zinfadel without paying a fortune for one of the single vineyard bottlings. This is a blend of grapes from the youngest vines on 18 different vineyards.
Based in the town of Zöbing, Barbara Öhlzelt farms six hectares of vines. Her Grüner Leader is always a go-to bottle for gatherings. The 2019 is very fresh and fun; juicy ripe peach and apples, balanced by green pineapple acidity. Enjoy with salty snacks, salads, light pastas, fresh cheeses! Cari Bernard
(Last of the 2018 vintage!) Jo Landron's 2018 "Les Houx" (formerly known as "Hermine D'Or") is from a great parcel of thin sandy clay soils, rich with silica, quartz and iron, over a bedrock of gneiss and clay. Kept on the lees for 12 months. Normally one of the most scintillating and mineral of Muscadets, the 2018 is slightly riper and rounder but remains essentially a mouthful of terroir. The wine shows lovely aromas of ripe pear, stone and anise that open nicely with aeration. The palate is round and mineral, framed in firm acidity with ripe white fruits, citrus, stone and licorice and there's a nice mineral kick in the finish. Delicious now, this will develop nicely over the next few years, and will accompany oysters and grilled seafood, from flounder to monkfish, roast chicken and mild cheeses. David Lillie
This delightful estate uses one-third Syrah, one-third Grenache and one-third Cinsault in their Corbières Rouge, grown on limestone/clay soils in the foothills of Mont Alaric, certified organic since 2007. The wine shows aromas of blackberries, ripe plums, and tiny wild blueberries, as well as notes of balsam wood. Like all the best Languedoc offerings, there's a wild edge here with a bit of funk that is tempered by juicy sleekness. Its excellent balance and wealth of ripe tannins make it a natural at the table - serve with a stew or grilled meats, a coq au vin with farm chicken or guinea hen, and full-flavored cow cheeses.
This is a fascinating white from the Síria grape. Les-a-Les is a team of two winemakers who make wines in the Beiras always with minimal treatments (in this case zero) and always allowing wild yeast fermentation. The vineyard parcel is located in Beira Interior, and was discovered by the winemakers to be an abandoned plot. After requesting permission from the town to tend to the parcel and harvest the grapes, they received approval and were able to make this wine. This was the second, and last time the wine was made, as someone arrived in 2018, claiming to be the "owner" of the vineyards, and demanding money for the grapes! The wine is aged on the lees for a year in neutral barrels. It has an oxidative lean that instantly reminded me of Jura Savagnin and unfortified Palomino. Nice density from the lees aging, and good freshness from the altitude (650 meters). All in all a very tasty and intriguing Portuguese white! ~Eben
Casa de Saima is located in the heart of Bairrada , producing cuvees from 18 hectares of vines in the region. Tonel 10 comes from 50-year-old Baga vines from Casa de Saima’s oldest vineyard. The grapes are hand-harvested, crushed by foot, and then allowed to spontaneously ferment in lagar for about seven days. The wine is then matured in large, seasoned oak vats for one year. Showcasing juicy, bright red fruits, terrific acidity and soft tannins, this is a lovely, medium bodied Baga.
Located in O Rosal, the most southern sub-zone of Rías Baixas in the Minho valley overlooking Portugal, Vimbio is a small winery, with a total of 2.5 hectares, planted in 1985 and owned by young couple Martín Crusat and Patricia Elola. Practicing biodynamic farming. There are no herbicides or systemic treatments applied (except for minimal application against mildew). The wine has a beautiful intensity on the palate and vibrant acidity. On the nose, fresh white flowers, light herbs and Atlantic saline notes mingle with tart lemon and creamy nectarine notes. This is a great wine to pair with seafood, grilled fish and any summery salads. -CC
Parallada, paradiddle.. What a lovely wine! Parallada is a rare grape variety, local to Catalunya, and lends itself well to skin contact. The style here is very much infusion over extraction, with subtle grip from skin inclusion, and aromas of chamomile tea and stone fruit (white nectarine). -Eben
Akutain is an estate that we have fallen in love with here at Chambers Street. The Riserva and Gran Riserva were revelations for us, and this Crianza is the perfect prelude, truly resembling a Riserva in style. Mostly Tempranillo with some Garnacha, indigenous yeast fermentation, and aging for 1 year and 9 months in old oak and 1 year in bottle. Leathery tannins, elegant, earthy tones, all around a total winner, and sure to be your new favorite Rioja, especially at this price point. -EL
What an awesome vintage for one of our staples here at Chambers Street. The wine is always delicious, but the 2018 might be the best I've had so far. The Lagnusa Nero d’Avola vines range in age from 20-50 years old, and they give the wine remarkable depth and complexity. My notes for the wine's bouquet reads: "smokey, dark roses, tar, and savory cherry." It is almost startling how complex the nose is upon first whiff. The palate has classic red berries, with a little spice and fresh herbs. The structure is bright, with only a hint of pleasant tannin and some lovely acidity. David Hatzopoulos
Coming from vines in San Vito, Sardinia, planted to the region's grumbling granite soils, mixed with red-tinted quartz. Vine age is 10 years. Grapes harvested in late August and early September. In the cellar, the fermentation is natural, in stainless steel, including 6-8 hours of skins contact. The wine ages in 1950s concrete tanks before being bottled without filtration. This Vermentino has an incredibly special nose. A bouquet of herbs (basil, thyme, rosemary), with sliced, chilled yellow tomato slices and shaved parmigiana. The palate has tart, small yellow apples, lemon zest, and more green herbs. The structure is bright, with a swish of delicious, tender texture - ending with a long salty finish peaked with great acid. David Hatzopoulos
Grapes are grown in San Vito, Sardinia, to soils of crumbling granite and red-tinted quartz. Fruit from these 10 year old vines is harvested in mid-September. Native fermentation is done in 1950s cement tanks. Wine ages in the same tanks for 5 months before being bottled unfiltered. If you enjoy Grignolino from the Piedmont, this bottle would be great for you.
Gioventu Chianti comes from Michael Schmeltzer, the man behind our beloved Monte Bernardi wines. As expected, this wine is fantastic - worth so much more than the $16 price per bottle. From younger vines (planted in 2010) of Sangiovese, Canaiolo, and Ciliegiolo. After the grapes are crushed, the wine ferments naturally in cement tanks. Aging in also in cement and lasts 12 months. There is no fining or filtering before bottling. The color of the wine shows a burgundy center, becoming a clearer, burnt red on the edges. The nose is bold, with complex layers of fruit and earth. Aromas of black cherry, dark red flowers, and crushed, loamy rocks are at the core, with spicy, woodsy smells of milled black pepper and autumnal dried leaves right above it. The palate is focused on savory fruits of blackberry, cherry, and red citrus, freshened by a zing of clean minerality. Structure-wise, this wine has power, with long lasting acidity, and tannin on the top of the gums and down the tongue. An incredibly delicious wine! Paired wonderfully with taco truck carnitas and al pastor on day two... David Hatzopoulos
The inspiration for this gorgeously textured wine is as a pairing with Santa Barbara sea urchin, a favorite of the Stolpmans. As uni has such a unique flavor and texture, it needed a wine that is simultaneously rich, and elegant. The blend is 70% Roussanne and 30% Chardonnay. The Roussanne, already a late-ripener, is picked from this coastal, windswept site the last of the varieties to ensure that each bunch has taken on it's signature golden hue. The Chardonnay is picked on the early side to act as the perfect mineral-driven counterpoint to the Roussannes fatness. Once fermented, the wine is left on the lies which is periodically stirred for additional texture and complexity. One the nose are notes of chamomile, baked apple, cured lemon, and soft moss. The palate is round, almost waxy, with a vein of bright acidity running through keeping the wine alive on the tongue, notes of ripe orchard fruit, soft, fresh herbs, salted Kerry Gold butter, and finishes with a bit of lemon pith. Decadent is the best word I can use to describe this beautiful white. Michelle DeWyngaert
Though this variety has more fame in sparkling wines from Champagne, I have long been fascinated by still Meunier wines, and this bottle from Keep Wines is the perfect example! The fruit comes from the certified organic Yount Mill Vineyard in Napa, which as been farmed by the same family for over 100 years. 20% whole clusters are used, fermented in stainless steel and then aged for six months in neutral barrels before bottling unfined and unfiltered. Even at only 11.5% alcohol this wine has plenty of substance. On the nose are notes of black cherry, garrigue, red plum, crushed raspberries, and peppery allspice. On the palate is the perfect balance of elegance and rustic earthiness, with lingering, powdery tannins. Michelle DeWyngaert
Before becoming winemakers, Hank and Carole were enamored with the wines of the Southern Rhône and Provence, especially of Domaine Tempier in Bandol. This 100% Mourvèdre rosé feels like a love letter to Tempier. Grown organically on volcanic soil from the Sumu Kaw vineyard pressed as whole clusters into tank and puncheon. It goes through natural fermentation and full malo, and rests on the lees for almost a year before bottling, where it ages for another year before its release. This is a rich, savory rosé with notes of white cherry, apple blossom, and sweet, savory quality that reminds me of sautéed onions in the best way. Michelle DeWyngaert
Bloomer Creek Vineyard is lovingly cared for by Kim and Debra Engle using organic methods, no herbicides, and no irrigation. The blend for 'Half Moon' is 90% Pinot Noir and 10% Cabernet Franc for that touch of herbal savoriness. The Pinot Noir spends six hours on the skins and is then blended with the Cabernet Franc. The juice is fermented in stainless steel and then bottled unfined, unfiltered, and with just a dash of SO2. The color is a deep, orange-y red, more of a pale red than a rosé. On the nose you get dried rose and bing cherry, and damp forest floor; on the palate crunchy red fruits and just a touch of tannin. Michelle DeWyngaert
A bright, frothy, Finger Lakes pet-nat! Bloomer Creek is proof that organic farming and natural wine-making really is possible in the Finger Lakes! This sparkling Riesling is bottled with a bit of juice from the 2020 slow-fermenting outdoor cask of Riesling as the 'liquer de tirage' and then released without disgorging leaving the wine with a hazy golden glow. Slightly off-dry giving it notes of juicy, slightly over-ripe nectarine drizzled with honey with plenty of acidity to keep it perfectly refreshing!
Good Intentions Wine Co. makes a line of fun, expressive wines from their home vineyard, and three nearby leased plots to showcase the unique soil of Mount Gambier, an active volcano that lends them a layer of volcanic ash in their topsoil. The plots are all farmed organically and without plowing/tilling, instead letting their sheep do the mowing. This delightful pet-nat is a blend of 50% carbonic macerated Pinot Gris, and 50% rosé of Pinot Noir. Since the vintage saw very low yields of the Pinot Gris they thought it would be a great match with their Pinot Noir. This pet-nat is for the cider and sour beer lovers; bright, earthy, and perfectly tart, frothy, but not explosively effervescent. Michelle DeWyngaert
Good Intentions Wine Co. is led by Andrew and Louise who moved their family to Mt. Gambier to create minimal intervention, organically grown wines that represent the incredible volcanic terroir of this coastal mountain. While they have recently planted vines of their own, they also lease and help farm three other parcels. For this bottling the fruit comes from the Coola Vineyard which sits on a combination of limestone limestone and flint, with the recent Gambier eruptions lending volcanic ash as well. The fruit is direct pressed, fermented in stainless steel, then aged in old French barriques for 15 months, followed by 4 months in bottle. The wine is left unfined and unfiltered to capture the most of the unique texture and minerality imparted from the vineyard. The nose is earthy and rustic, with ripe tangerine, cantelope, and dusty chalk, and the palate has a rich, creamy texture with a vein of bright acidity keeping the wine in balance, followed by a long stony finish. Michelle DeWyngaert
A blend of Zweigelt, Blaufränkisch, and a touch of Merlot; the Biodynamically-grown grapes are harvested by hand and see only stainless steel, so although the wine is medium in body, it boasts an incredible freshness. The nose is rich with notes of cherries and plums, while the palate is bright with juicy blackberries, cassis, dark plums, smoke, red apple skin, and dark chocolate. Works well with or without a slight chill.
Sumoll is a difficult grape to grow, but the Sumoll-based wines of Celler Pardas are routinely exceptional. This Rosat, the first wine in this style from them that I've tasted, continue that trend. I think what impresses me so much about this wine is the balance of generous fruit, elegant texture, and bright acidity. Strawberry and bright red cherry with a hint of salty minerality on the nose, while the palate shows pomegranate juice, ripe red berries, orange peel, and lots of chalk. Truly delicious!
Comprised of multiple small parcels on the Himmelreich. 100% ungrafted vines averaging over 75 years old. So inventory is a funny thing. Especially after 14 months of being closed to the public. A little counting and a lot of order-pulling later you realize somewhere along the line you missed entering an invoice. On one hand, one panics and thinks, “Oh sh*t, we need to sell this!” On the other, less realistic hand one thinks, “Oh good! I want this on the shelf for the folks that are stopping in after all that time away.” And on the metaphorical, greedy, third hand, one thinks, “Dang, did I buy enough on the first bite of that apple?” Case in point, the 2019 Himmelreich Kabinett Feinherb Alte Reben from Mosel magician Ulli Stein. Is it from the much hyped and coveted 2019 vintage? Yes. Do Ulli and Piet Stein (with Phillip Lardot) squeeze more stone into a bottle of Riesling than seemingly possible? Also, yes. Add in 75+ year-old ungrafted vines and we have something truly special. The robe is a pale greenish yellow. The nose offers a whiff of sponti, which gives way after a couple of swirls of the glass to aromas of wet slate, quince, preserved lemon, and lime zest. In the mouth the wine is concentrated and just off-dry, but offers kaleidoscopic arrays of citrus and orchard fruit flavors on a lifted, yet impossibly mineral palate (head in the air, feet on the ground indeed!). There’s plenty of sap here despite weighing in at 10.5% abv and with time in the bottle, I suspect the deeply stony core will supersede the ebullient fruit. That said, it’s the concentration that’s so compelling: all that definition and cut, not to mention layered complexity without weight. Credit the old vines, the vineyards, and the vintage, surely; but don’t forget the excellent farming of Herr Stein and his team. Highly recommended. John McIlwain
Jochen Dreissigacker took over his family's estate in 2001 and works organically (certified). The entry-level trocken a mix of estate and purchased grapes (all organic), from mostly south/southeast-facing sites on loess and loam. Fermented with native yeasts and aged in stainless steel tank.
Saignée from Trollinger, Portugeiser, Spätburgunder and Zweigelt. The 2020 Beurer Württemberg Rosé has a deep pink robe. The nose offers a mélange of strawberry blossom, watermelon rind, with a whiff of cara cara orange zest. The mid-weight and zesty palate balances ripe red fruit flavors, sour cherry, crushed strawberries, and watermelon with a distinctively savory character. Try this with a plate of salumi, tomato salad, or even crudo on a warm evening as the cicadas hum! John McIlwain
The Paquet family is based in the Maconnais. They have nearly thirty hectares across a dozen appellations, all farmed organically and on the way to certification. This is their entry-level Chardonnay and it is delightful, full of lime and green herbs, with clear mineral tones and good freshness. There is no oak influence at all and no funny business. This is just tasty Chardonnay grown in limestone soils, perfect as we emerge from the ice and snow into Spring. Sam Ehrlich
The Laurent Charvin "Le Poutet" is made from average 50 year-old vines (some are 90 years-old!) of 80% Grenache with Mourvedre, Syrah and Carignan in vineyards that abut Chateauneuf-du-Pape - Maucoil in the northwest and Campovin and Boislauzon in the northeast. The soils are sandy clay/limestone with galets stones. The grapes undergo a 15 to 20-day whole bunch fermentation with daily pumping-overs, the wine then spends 18 months in concrete vat and is bottled unfined and unfiltered.
A beautiful Vouvray Sec from our frienda François and Julien Pinon, which rarely makes its way to the US. The 2019 has subtle aromas of lemon zest, stone, quince, pear and honeysuckle. There is very firm acidity on the palate with citrus, green apple, stone, pine, earth and bitter almond with terrific structure and length with chalky, bitter white fruits and citrus in the long finish. This should be decanted or opened in advance if drinking now, and will be lovely in 10 years, or 20 years, or 30 years...
Thomas and Jean-Daniel are the team at Domaine Ozil. Brothers with a shared interest in producing honest, drinkable Ardèche wines, they have hit quite a stride in recent years.Barry is a perfect example. Grenache and Syrah, this is a joyful, tingly "glou-glou" wine. No sulfites added, it's clean, and ridiculously chug-able. It's fun in a bottle, at a very reasonable price. Drink with a slight chill! -Eben
"Poudre d'Escampette" is a firm reminder that Alan Castex is a genius at assemblage. Made from a blend of de-stemmed and whole cluster Grenache, Syrah, Mourvedre, and Carignan, co-fermented like a, delicious, layered cake. This pure and energetic wine offers complex notes of wild flowers, sage, and black cherry, the Carignan gives a spicy hint of cardamom. The silky palate has a cool mineral inflection to lift the broody black fruit and herbal flavors. Decant if drinking now, serve with lamb, lentils, or roasted root vegetables. Amanda Bowman
100% Malbec. I first met Charlotte Perot at a wine fair in France, where she was nestled in a corner, quietly pouring her wines. I was curious to taste the L'Ostal wines, as we rarely see dynamic, natural wines coming out of Cahors. The wines were fascinating... dark and full of flavor, yet vibrant at the same time, with fresh acidity balancing luscious black fruit. Though technically not Cahors (Charlotte and her husband Louis bottle their wines as Vin de France), they spent time learning from Simon Busser, one of our favorite Cahors producers, and the wines speak of the region. A very pure, natural Malbec that should develop nicely with another 5 or so years in the bottle, or over the course of the night if opened soon. For any fan of no-sulfur wines who occasionally prefers a wine with dark fruit and full body, this is a MUST! -Eben
For Chambers Street acolytes, the Chevrot brothers need no introduction. They are two of the good ones, making really delicious wines from some of the less forgiving terroirs in the Cote de Beaune. We are always big fans of their rosé and the '20 is no exception. The fruit profile leans distinctly pink-red, starting with green strawberries and ending up somewhere around a watermelon Jolly Rancher. It's got plenty of energy and drive.
This is a value: Colares, let alone with age, at $30 is not something we see very often any longer. This bottling of Malvasia is from the Adega Regional, one of the standard-bearers of winemaking in the region, founded in 1931. The grapes come from the region's famed old, ungrafted vines grown on beach sand (Arenae is the local name for the sandy soils where these old vines grow ). Medium-bodied, saline, spicy, and elegantly textured, this is a classic, elegant expression of Colares Malvasia that is in an outstanding place for drinking now, or for holding onto over the next few years. Ben Fletcher
This white from Maria Joao Pato (aka Duckman) is 100% Bical, from young vines on sandy soils. There's a short maceration on the skins, but not to arrive at an orange wine, more for texture and grip. Fermentation is in oak and stainless steel, and aging is in French oak for about 6 months before bottling. It's salty, refreshing and quite fun all around. No filtration, so there is some cloudiness to the wine. -Eben
A soft and elegant skin contact wine from Tiago Sampaio (Folias de Baco). The grapes here are Donzelinho & Samarrinho from shist and granite soils. The special touch is the long infusion with skins in large amphorae. A welcome addition to our "orange wine" lineup and to the Uivo wines from Folias de Baco. -Eben
Unfortified Palomino from a organically farmed single parcel in the famous Balbaino pago (district). This is everything we love about unfortified Palomino! Subtle oxidative notes, piercing acidity and light texture. Wine geeks rejoice! -Eben
An old Chambers Street favorite, Juan Antonio Ponce's 'Reto' is from the rare Albilla grape, sourced from different parcels in Manchuela (near Valencia), averaging around 50-year-old, planted on chalky and calcareous soil. The grapes are then fermented using native yeast in old oak, and aged on lees for 8 months in old oak barrels, with no fining or filtering, and minimal addition of sulfur before bottling. Reto's intense minerality, chalky mouthfeel, and long saline finish are reminiscent of some of our favorite young Chenin Blancs and Burgundies. An extremely elegant, interesting, and versatile wine at this price point. Pairs beautifully with rich seafood, pestos, grilled poultry, and cheese plates. Welcome back, Reto!
A lovely Bierzo from Jose Antonio Garcia. This is all Mencia, with 30% stems, fermented in stainless steel and aged in large, used barrels. There's a likeness to Cabernet Franc from the Loire Valley here, with savory cooking spice and earth balanced by bright fruit. Medium bodied. -Eben
Pedro Rodriguez is one of my favorite winemakers in Northwest Spain, and the wines from Guímaro are consistently interesting and exciting. This is the most approachable and affordable red wine from the estate, made with hand harvested grapes from precariously steep vineyards of mainly Mencía within the Ribeira Sacra appellation. Fermented and aged without exposure to oak, this wine is red fruited and almost juicy, balanced by bright, clean acidity and a deep mineral core. This is an appealing expression of Mencía, approachable and friendly to food. -Ben Fletcher
One of the first wines made by Joan Ramon Escoda was the Coll del Sabater. All Cabernet Franc, aged in large amphorae, in a delicate style but with elegant tannins. I had some of the 2003 (his first vintage) at the estate several years ago, and it was impressive. A different style (more extraction) and a different vintage (notoriously hot and dry), but it was beautiful. This wine is certainly ready to drink, as it has been in bottle for a while, but it would surely age well too. -Eben
Pinot Noir from Escoda-Sanahuja. Bright, but not so light in fact. Nice material, pretty florals on the nose and light-medium body on the palate. Very nice now, but should develop well over then next 5 years. -Eben
80% Garnatxa, 20% Carinyena. Textbook Escoda. Vibrant and high-toned, layered and complex. The 2019 is clean and balanced, a natural wine by all regards (from one of the founders of the natural wine movement in Spain), but foremost a beautiful and pure expression of Grenache and Carignan. -Eben
This is a dark and slightly funky (reductive) red from Tempranillo and Syrah, vinified partially whole cluster and part de-stemmed. Dark blackberry and black cherry aromas, lots of soil and roasted meat aromas. The reduction ("barnyardy" aroma) on the nose is likely from Syrah, and needs a bit of time to blow off, but the palate is lush, with purple fruit and very soft tannins. -Eben
Ull de llebre (Tempranillo), with 10 days maceration. Tuets is part of a small crew of exciting winemakers in Catalunya, good friends of Oriol Artigas and many of the usual suspects of the natural wine scene in and around Barcelona. This is the juiciest Tempranillo we have at Chambers, but by no means a simple wine. Nice mineral structure in the mid-palate, and clearly a great wine for pork, as the label suggests. -Eben
Alvaro and Ana from Selections de la Vina commissioned this series of tasty liter bottles from their growers, and Manel answered the call with this delicious and funky Sumoll. This shows slight reduction on opening, but this blows off in minutes, just a bit faster than it takes to drink the bottle! -Eben
Grenache and Syrah, delivered to you via an addictive, chillable red from the south of Spain. We first were turned on to Celler Les Foes with this wild little wine called "L'Adolescent." It was funky, and dark-fruited, while also being really fresh and drinkable. The 2019 is right on the money, though perhaps a bit darker than previous vintages. Sure to serve you well all summer long, at any rooftop party or BBQ you find yourself attending. -EL
The name for this rosato is derived from a rose garden that the winemaker planted for his wife. Nerello Mascalese vines are 40 years old, planted 600 meters above sea level, with exposure to the east. Fermentation in cement with skin contact for 3 hours. Aged in cement for 6 months.The nose of this wine is wonderfully complex. Fresh and pungent basil and rosemary tangle with white and pink flowers, all above a sturdy aroma of red cherry. The palate is full of herbs and fruit, like sliced cherry and ripe watermelon. The structure is very bright, with very clean acidity. There is also a kiss of tannin, which keeps the whole wine nicely formed and refreshing. A very delicious bottle from one of our favorites in Sicily! David Hatzopoulos
From the eastern facing, sandy slopes of the Grillo della Timpa Sicilia DOC, Fuedo Montoni delivers a refreshing but complex wine. 30 year old vines, planted at 700 meters above sea level, and handled under certified organic methods. Fermentation happens in cement, and for a portion of that time, the juice is in contact with the grape skins. The wine then ages in cement, in contact with the lees, for 6 months. The result is a complex, but utterly fresh glass of white. The color is clean lemon. The nose offers aromas of golden apple, pear, apricot and white flowers. Flavors are of dried lemon, green herbs, lime zest, salt and white pepper. The skin maceration definitely gives the wine a touch of tannic stability, like banisters to the wine's highly angled, persistent acidity. Really enjoyable wine that wakes up the palate. David Hatzopoulos
Il Conte Pinot Grigio is 100% tank fermented from organically farmed fruit in the Veneto. The wine is then mostly aged in tank, with a little put in barrels to add texture. Light, bright and refreshing - this is for your next party. Lemony and grassy, with a touch of lean, yellow stone fruit. Drink up!!
Xinomavro and Negoska from vines in northern Greece. A very pretty wine, from young vines, but with some bottle age, so quite integrated and balanced. Subtle tannins here, but generally a lighter red that should pair well with grilled meats, grains, and greens! -Eben
A crisp and direct white from one of our favorite Greek wineries, and a ridiculous deal to boot! 50% Roditis (from Patras area in the Peloponnese), 10% Moscatella, 10% Muscat, 10% Vostilidi, 10% Zakynthino, and 10% Robola. Upon tasting this crisp and lightly textured white, I immediately wanted feta and cucumber salad to accompany it. Perfectly fine on its own, it would pair perfectly with summer salads of this type, or grilled veggies, etc. -EL