Barth, Laurent NV (2019) Alsace Extra Brut Petillant Naturel

Mostly Pinot Auxerrois with some Pinot Noir in the mix, this is a methode ancestrale "Pet Nat" from Laurent Barth... a wine we never knew existed since most of it is sold in Europe and Laurent keeps a fair amount at home to share with friends. The wine spends 18 months sur latte (sur lie) before disgorging. A fascinating and singular wine, with a beautiful creamy texture and subtle aromas of red berries, citrus and minerals that continue on the elegant, refreshing palate. This is one of the most delicious Pet Nats of France - rarely available, don't delay!

Guion 2018 Bourgueil Cuvée Prestige

 2018 brings us another great Cuvée Prestige from Stéphane Guion in Bourgueil, whose domaine has been certified organic since the 1960s. From vines averaging 45 years old on thin topsoils of sandy clay over limestone (tuffau jaune) in Benais, a terroir that produces some of the most elegant and age-worthy Bourgueils. 2018 is a great vintage for Loire reds, despite the very warm and humid spring that brought attacks of mildew. The summer was perfect, warm and dry, without spikes of heat, and the soils retained enough moisture to bring freshness to the very ripe grapes. Tasted with Stéphane in February 2020, the 2018 Prestige showed elegant intensely perfumed aromas of red and black fruit liqueurs. The palate was complex and earthy, very calcaire, dense but not heavy with beautifully supple ripe red and black fruits, with a long finish of saline and mineral flavors quite present below the sappy fruit. We look forward to a more thorough tasting after the wine rests from its voyage, but it's quite clear that this will be delicious to drink as a young wine, and - although it may seem crazy to cellar a $17 wine for 20 to 30 years - those that do will be rewarded with a unique expression of this great terroir. I'm hoping to live to be 100 to have that experience myself!  David Lillie

Sang des Cailloux 2019 Vacqueyras Rouge Cuvée Floureto

"One of the top domains in the appellation and of a benchmark for cellar-worthy Vacqueyras. Comprised of 70% Grenache, 20% Syrah , 10% Mourvèdre/Cinsault/Carignan from 17 ha of biodynamically farmed plots on the Plateau des Garrigues. Grapes are hand-harvested, destemmed, and fermented in concrete with native yeasts and aged in foudre. An old friend if ever there was one. A bottle of the 1995 Sang Des Cailloux enjoyed in 2010 taught me that one should really cellar at least a few of these every vintage. You expect Châteauneuf from a good producer to be humming along at 15 years of age, but Vacqueyras? But more than humming, that humble bottle sang (pun intended) with juicy black fruit, resolved tannins and a nose full of dried violets and garrigue. It was quite a wine and mustachioed vigneron Serge Férogoule (since retired) was quite a man. That bottle was enough to convince me to tuck away a few bottles of his wines nearly every subsequent vintage. And this is what I am urging you to do, as well. And the Sang des Cailloux 2019 Vacqueyras Cuvée Floureto is a cracking place to start. The robe is an inky purple hue to the rim of the glass. The nose is a bit circumspect upon opening, but a quick decant reveals aromas of crushed violets, wild blackberry, mulberry, and garrigue with hints toasted peppercorn and fennel seed. The palate is concentrated and firm just out of the bottle, but with a bit of coaxing reveals plummy rich black and blue fruit flavors. This shows a concentrated ripeness that nonetheless remains tethered to the deeply-pitched mineral core, ennobled by firm, but sophisticated, tannins and a mineral tang that speaks to the old vines and biodynamic farming. This is certainly young but displays exquisite potential in its “callow” youth. Lovely wine of terroir with oodles of upside. John McIlwain

Henriques and Henriques NV Madeira 10yr Old Sercial

Bordelet 2019 Sparkling Pear Cider Poiré Granit

The perfect beverage for welcoming the friends and family or lingering over pumpkin pie at the end of your Thanksgiving meal, or any other time of year, for that matter. This dry, elegant cider comes from organically tended ancient pear trees, with roots deep in a granit soil giving minerality, acidity and length to this Champagne of ciders...

Renardat-Fache 2020 Vin de France Au Commencement

The sensational new Renardat-Fache 2020 "Au Commencement," is made in a very old-fashioned style with less residual sugar and with 100% Poulsard, which the Renardats are proud to have in their vineyards. The wine finished at 11.5% alcohol with 17 grams of residual sugar and is classifed as a Vin de France because the Cerdon AOC does not permit pure Poulsard wines. (The wine has no added SO2 and was not disgorged - being stilll on the lees, be sure to stand the bottle up for a while before opening.) Very little of this beautiful juice was made. Completely different profile not just because of the lack of sweetness clocking in at 11.5 %, but also because of the slight bitter orange note reminiscent of Aperol! Savoury, herbaceous, blood orange, some grippy tannins, bright zippy acidity and a long persistent finish. An excellent food wine, bring on the grill!

Canopus 2020 Valle de Uco Pintom Pet-Nat

This is a delicious ancestral style sparkler from young Pinot Noir vines in Argentina. The Canopus project is devoted to organic farming, with bio-dynamic certification in the works, and their wines are always fermented with native yeast, with minimal sulfur additions. Nice stone fruit, with subtle berry aromas on the nose, and a peachy-pink hue. With the touch of red fruit, and bright acidity, it should be a perfect thirst quencher for the big feast!  -EL

Dominique Gruhier 2018 Crémant de Bourgogne Extra Brut

The 2018 Cremant from Dominique Gruhier is 65% Pinot Noir/35% Chard, farmed organically and planted on classic Kimmeridgien soils. The fruit leans towards delicate red berries, with an anchor of limestone in the mid-palate that immediately reminds one just how close Dominique is to Chablis. The bubbles are quite fine and there is no shortage of acid or freshness. An excellent value and a great sub for Champagne without paying Champagne prices. Sam Ehrlich

Montbourgeau NV Crémant du Jura Brut (Arrival 11/5)

Fruit is hand harvested from younger vines around the village of L'Etoile in the Jura. Fermentation happens naturally in stainless steel tanks. The wine is aged 6 months sur lie in stainless, then 18 months sur lattes.It has pleasant rustic apple fruit balanced by fierce cold-climate acidity, with hints of cashew and herbs — it would be hard to distinguish this from Champagne in a blind tasting (it's even a bit chalky!). A seriously distinguished bubbly.

Marguet Père and Fils NV Base 2017 Shaman Champagne Extra Brut

Majority Pinot Noir, with Chardonnay, bottled with no dosage or sulfur. There is plenty of drive and precision here to counter the richness and fine, savory, lifted finish. The spice and stony notes make this an excellent Champagne for dim sum or heartier fare, such as Peking duck, not to mention a cracking autumnal apéritif for a Thanksgiving feast!

Barbichon NV base 17 Champagne Brut Blanc de Noirs

From year to year there seem to be few greater values in Champagne than those of biodynamic grower Thomas Barbichon in Gyé-sur-Seine in the Aube. From his 9 HA domaine he produces wines of purity, elegance, and precision. The current disgorgement of his Blanc de Noirs is Pinot Noir-dominant. The 2017-base Barbichon Blanc de Noirs is comprised of 93% Pinot Noir and 7% Pinot Meunier. The farming is Demeter certified. The robe has a faint peach hue.  The nose is attractively floral and red-fruited with aromas of wild strawberry, sour cherry, and crushed herbs.The palate is bright and vibrant with flavors of orange oil, a fine line of minerality, with a soft mousse and fine bead.The finish is expansive and tangy with a hint of biscuit on the back end. Lovely Champagne and an excellent value.  John McIlwain

Monument Wine Company 2020 Applegate Valley 'French Lessons'

Applegate Valley AVA has come up fast in the world over the last couple of years and is the source of some genuinely fascinating and exciting wines. Monument's "French Lessons" is 60% Chardonnay this year and the rest Sauvignon Blanc. This is aged in steel and beautifully ripe, with crisp apricot, honeydew melon and fresh oregano up front, and delicate white flowers (apple blossom?) and a vein of minerality that reminds me standing in a trout brook. This is terrific and will keep you awake and refreshed at the table this year. Sam Ehrlich

Terres Blanches (Benoit Blet) 2019 Anjou Les 3 Poiriers

The lovely pear and apple flavors and silky texture will make this wine a big hit with the friends and family on Thanksgiving! Arrives Monday 11/15.

We love the wines of Benoit and Celine Blet at Les Terres Blanches in Oiron, grown on unique terroirs of limestone marls, quarts and sandstone.  "Les Trois Poiriers" shows elegant aromas of pear, apple and minerals and a beautifully silky palate with white fruit, herbal, citrus, spice and stone flavors with excellent length. "Elegant" is the key word for this very unique and delicious wine, certainly one of the best values in Chenin Blanc you'll find anywhere. Drink over the next five years.  David Lillie

Gaudry, Vincent 2019 Sancerre Mélodie des Vieilles Vignes

(Arrives Friday 2/18) Domaine Vincent Gaudry, located in Sury-en-Vaux, has been organic and Biodynamic certified for many years. The 2019 "Melodie de Vieilles Vignes" is from 60+ year-old vines on kimmeridgian marl soils, and is fermented naturally with wild yeasts.  As Pascaline notes below, this is an oustanding Sancerre that we are proud to offer at Chambers Street— highly recommended! "Opulent, almost tropical nose with gentle notes of sage, anise  and kefir leaves. Much more focused and vibrant on the palate than the nose was suggesting. Acidity is on point from the start with a tension and saltiness as soon as the wine touches the lips, then develops more citrus than tropical, especially pink grapefruit, thyme, Asian pear that really lingers on the acidity. It is not a light wine, there is weight from the concentration of the vintage, but there is no lack of vibrancy or freshness. Really the old vines on limestone are doing their job!" - Pascaline Lepeltier 

Guillemot-Michel 2018 Viré-Clessé Quintaine

Here's a white Burgundy with the perfect weight and texture to complement your Thanksgiving dinner - and at a reasonable price!  We're extremely happy to have the wines of Guillemot-Michel back at Chambers Street! Along with Jean and Gautier Thevenet, and Julien Guillot at Vignes du Maynes, they are making white Burgundies with more depth and minerality than anything comparably priced in the Cote D'Or. The 2018 Quintaine is a gorgeous white Burgundy, showing a brilliant pale gold color and complex aromas of poached pear, almond, candied lemon, kiwi, stone and lime-flower, elegant and quite beautiful. The palate is round and dense, a bit riper than the 2017, with firm acidity, showing cool stone fruits and citrus with caramel, stone and mineral flavors. The finish is long and very mineral, with chalky white fruits lingering on the palate. This is a young wine, give it some time in a carafe if possible. (At a recent tasting, the 1989 and 1990 were showing beautifully, so put a few in the cellar!) Beautiful wine - congratulations to Pierrette, Marc, Sophie and son-in-law Gautier!

Dupasquier 2016 Roussette de Savoie Marestel (Altesse)

In the glass, the wine is a bright but full  lemon in color. The nose, as a great Altesse should show once it's developed some age, is full of fruits, herbs, and spice: green and dark teas, white and yellow flowers, mellow seagrass, and yellow apple. Hints of smoky flint and dashes of white and black pepper float above. As the glass opens, the nose becomes more savory, with dried apricots and cherries, cured lemon, dried honey and clove. Flavors bounce on the palate, with hints of matcha and apple, freshly cut green herbs and citrus peel. The finish here, which rides a structure of soft swish and medium acidity, begins with sweet dried pineapple and ends with a classic hint of butterscotch. Complex but lovely, this is a wine that any drinker, Savoie-nut or not, will truly appreciate. Another great example of Altesse with some age. This will continue to develop for a decade, though some would argue much, much longer. David Hatzopoulos

Domaine Courbet 2018 Cotes du Jura Tradition (Savagnin & Chardonn

This bottle is 75% Chardonnay and 25% Savagnin. The grapes are vinified separately, and aren't married until one month prior to bottling. The Savagnin comes from calcareous-clay soils with grey marl, on slopes that are south and southwestern facing. The Chardonnay comes from chalky soils, on slopes of southwestern exposure. All fruit is hand harvested. The Savagnin is fermented in tank and aged sous voile for 8-15 months. The Chardonnay is topped up in oak barrels. As you might expect from this origin story, there is great complexity in this wine! Yellow cherry, green tea, smoke, brown sugar, and orange peel waft in layers from the glass. In between these more powerful smells, a floral aroma is a wonderful, soft constant. The palate has the tang of crisp green and yellow apples, with dashes of salt and lively fresh herbs. Healthy acidity is held firm within the wine's  semi-lush  fruit and it's whisper of tannin. Mouthwatering! David Hatzopoulos

Barrialto (Rafael Rodriguez Jimenez) 2019 Andalucia 'Aranza' Palomino

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

Celler del Roure 2019 Valencia Cullerot Blanco

Celler del Roure is making very interesting wines  with local grape varieties in the Valencia area. Many of these old, indigenous varieties are largely forgotten and Cullerot highlights three of them (Verdil, Tortosina, and Merseguera) together with Pedro Ximénez, Macabeo, Malvasía,  and others. In addition to their focus on indigenous grape varieties, Celler del Roure is employing traditional vinifications methods: hand harvesting, fermenting with native yeasts in stone lagars, and aging in very old clay amphorae. Cullerot has a bit of skin contact, and is medium bodied with notes of stone fruit, tropical notes, apple skin, and clay-y minerality.  - Ben Fletcher

César Márquez Peréz 2019 Bierzo 'La Salvacion' Godello

This is all Godello, coplanted amongst Mencia vines that Cesár harvests. He walks through the vineyard and ties ribbons to the vines he wants to harvest, and these are left on the vine, instead of being picked early. The benefit here is having fruit with full ripeness. Fermentation is in old oak, with one barrel that he does not top off, developing a thin layer of Flor. A savory and dense expression with a touch of an oxidative note on the nose.   -EL

Bodegas Altos de Montanchez 2020 Extremadura 'Vegas Altas' Eva de los Santos

This is an impressive value from the Extremadura region in Spain. Eva de los Santos is the local grape, which reminds us very much of a good Muscadet. Similarly subtle on the nose, the palate is fresh and balanced, with stone fruit, stones, and ample acidity. Certainly a bit lower on the acid than most Muscadet, the comparison is still apt, and any fan of a clean, dry white should definitely try a bottle! -EL

Fedellos do Couto 2018 Ribeira Sacra Conasbrancas

 "Conas brancas?" means "what to do about the whites?," referring to old vines of white grapes that were planted among the Mencia and Merenzao vines in the vineyards worked by Fedellos do Couto. For many years these grapes were too abundant to blend into the red wines, but not vigorous enough to bottle on their own. Eventually, this bottling became the answer: a field blend of Godello, Dona Blanca, Albariño, Treixadura, Lado, and Torrontes that reflects the terroir and the local white varieties of Ribeira Sacra. About 75% of the grapes are fermented whole cluster, then macerated on their skins for 40 days, while the Godello is pressed into old barrels. Finally, these are blended to produce a vibrant medium-bodied wine  with notes of beeswax and pear but also salinity and bright acidity. This would be well-suited to the table at Thanksgiving, a friendly, medium-bodied white wine to pair with roast potatoes, stuffing, or mushrooms.  -BF

Henriquez, Roberto 2019 Itata Valley Corinto Super Estrella 1.5L

From a block of co-planted old vines (there are also varieties of Torrontes and Moscatel Rosado, and I’m very much looking forward to bottlings of those) on Itata’s granitic soils, the Corinto Super Estrella is 100% Corinto or Chasselas. Corinto is the first variety to be harvested here, and Roberto Henriquez leaves it longer on its skins than his other wines. If there is a wine that convinced me that Roberto is doing something uniquely exciting in Itata and Bío Bío, this is the wine. Delicate herbal aromatics mingle with white peach, Bosc pear, salt and stone on the nose, while the finely tuned palate shows bright acidity and similar fruit notes with white strawberries and fennel. But what really sticks with me is the minerality here – just explosive granitic power: somehow simultaneously cool and spicy, it endures on the palate long after wine is gone. This was outstanding with Chinese food last week, from bok choy to fried anchovies, but I imagine it would be truly versatile at the table. Unlike any expression of Chasselas that I have encountered, but certainly none the worse for that! 11.5% alcohol, bottled only in magnum. Ben Fletcher

Pittnauer 2020 Burgenland Perfect Day

54% Muscat Ottonel, 29% Sauvignon blanc, 8% Chardonnay, 4% Gelber Muskateller, 5% Traminer
Sauv Blanc and Chardonnay spend 2 weeks in open vat on the skins, Tramier spends about 3 weeks on skins in amphora. The Muscat and Gelber Muskateller see less skin contact. After aging in amphora and old barrels, the four wines are blended before bottling. The nose is exploding with floral aromas. In the glass, it's a hazy, opaque grey/orange hue. A fascinating wine with a small cult following!  -EL

Nikolaihof 2019 Wachau Riesling Vom Stein Federspiel

Vom Stein is a parcel behind the town of Mautern  on the southern bank of the Danube in the famous Wachau region.  Soils here are a mix of loess, loam, and Danube gravel. Grapes spontaneously ferment and the wine ages for six months in large, oak casks. The wine is extremely aromatic with aromas of stones, slight petrol, citrus, peach,  pear with a hint of mintiness. Full bodied with a deep mineral core and flavors of juicy pear and lemon. Dry and mouthwatering with a luscious long finish yet with a  lithe alcohol level of 12.5%. A perfect Thanksgiving  wine!  Giselle Hamburg

Alzinger 2020 Wachau Dürnstein Gruner Veltliner Federspiel

Sourced from vineyards around the town of Dürnstein, on more gravelly, sandy, alluvial soils in contrast to the more stony meager soils further up slope. The 2020 boasts an extremely mineral nose with hints of smoky flint, lime and an almost piney herbaceousness. The palate springs open with a prickle of spritz and white pepper with flavors of lime and green pear. A powerful long stony finish balanced with lively acidity. A wine to drink now but that can age for a couple of years.  Perfect for white meats like schnitzel or turkey , white fish, green vegetables, salads and cheeses. Giselle Hamburg

Lauer, Peter 2020 Saar Ayler Kupp Riesling Fass 6 'Senior'

Lauer ‘Senior’ is Florian’s nod to making a style of wine his grandfather (Peter Lauer Sr.) would enjoy. His aim is to make a feinherb, wine for the table from 70-year-old, ungrafted vines on the Kupp.Just a bit drier than Feinherb and a shade sweeter than trocken, Lauer ‘Senior’ offers a fine entry in the the Lauer lineup with just a bit more sap and substance than the delicious Barrel X. The wines is a pale yellow with shades of green. The nose offers an array of citrus peel, cool herb, bracken, and green tea aromas. The just-shy-of-midweight palate features tangerine and grapefruit peel flavors with notes of white cherry, lime skin and salt with a note of phenolic bitterness on the the rising, lifting finish. The pinpoint balance between savory mineral character and thirst-slaking fruit and acidity is compelling and beckons for another swirl and another sip. Time in the glass brings a distinct saline quality to the fore. Great energy and value at this level and fabulous with a lemon risotto with shrimp and an arugula salad, though this can navigate the holiday table with ease. John McIlwain

Les Fouques 2020 Côtes de Provence La Londe "L'Estelle"

 Domaine les Fouques has been certified Biodynamic (Demeter) for 30 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 51% Grenache 21% Syrah 9% Rolle 15% Ugni blanc 4%. Unlike the majority of Provençal rosés, it is made naturally with wild yeasts, giving a more subtle expression of fruit and terroir. The 2020 is a subtle and beautiful wine showing a very pale salmon  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 very subtle red and yellow fruits, wild strawberry, hints of spice and citrus peel. The high percentage of white grapes brings delicacy and freshness. The finish is refreshing 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

Lambert, Patrick 2020 Chinon Rosé

(Arrives 4/11) 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. This is drinking beautifully now with a bit deeper berry fruit than the 2021 (August 2022) and will drink well through 2023. This is a fabulous value and highly recommended.(Note: Some bottles have naturally occuring tartrate crystals which disappear when chilled and have no effect on flavor)

Casa de Mouraz 2019 Dão Clarete

From our friends at Casa de Mouraz in the Dão, this is a bright and fleshy blend of red and white grapes. Alvarelhão with 10 days of maceration, Jaen and Trincadeira fermented together for 4 days, and so Fernão Pires as well! You can treat it like a dark rose, or a light red, and give it a chill.

Iuli 2019 Vino Rosso 'Natalin' Grignolino

Grignolino farmed organically from a few parcels owned and rented by Fabrizio Iuli. Fabrizio is the only winemaker in the village of Montaldo di Cerrina, carrying on a tradition started by his grandfather, who planted vines in the 1930s. Fabrizio's first vintage was in 1998 and he is proud of the classic Piedmontese wines he creates. The Natalin is fermented in cement with native yeasts. Aged in cement for around 7 months. The  Natalin 2019 is a lovely shade of black cherry in the glass. On the nose, this Grignolino has beautifully unique fruit, with the scent of pungent ruby red grapefruit and small forest plums, with accents of smoke and fresh violets. On the palate, there is blood orange, with juicy red currant, and a minerally earthiness. Structurally, the wine is set by fantastic tannic form, with a zing of medium acidity. David Hatzopoulos

Lodi Corazza 2020 Colli Bolognesi Barbera Frizzante

This effervescent Barbera is one of a kind! Just a little fizzy, the wine is perfect for denser holiday meals - like root vegetables and roasted white and red meats. In the glass, it has a dark ruby color. The nose is fresh, though full of dark fruits (cherry, blackberry, and small plum). There are aromas of birch, smoke, and savory orange peel. The palate has blueberries and raspberry, mixed with slightly bitter green herbs - before finishing with a light essence of strawberry. High acid on the tongue, and just a little sparkle, make this wine incredibly drinkable. You’ll want this in stock all winter long!

La Stoppa 2019 IGT Emilia Trebbiolo Rosso

There were years when this wine, a blend of Barbera and Bonarda, was a bit volatile on opening, and perhaps a bit polarizing. Though this burly and vivacious red always had a loyal following of wine geeks, the 2019 is an entirely new expression! Extremely appealing for the masses, and a great pairing for Thanksgiving, this is a bold, and medium-full bodied, with high tone and lift. It's ready to go on opening, unlike previous vintages, and has a perfect level of integrated tannins and a meaty mid-palate. For something substantial, but also easy-going, this is a great choice. We also love Elena, the proprietor of the La Stoppa estate, which isn't necessarily a reason to get the wine, but worth mentioning that she is a wonderful human being!   -EL

Fabrice Dodane (Saint Pierre) 2019 Jura Dos D'Chat 'Les Corvées' Trousseau

From vines planted in 1980 on clay and limestone, south to south-west exposition, Arbois vineyard. 14 days maceration with the skins in open vats, partly whole clusters, before gentle pressing and continuously fermentation and ageing for 8 months in old oak barrels and stainless steel tanks before bottling. No sulfur. The Dos d'Chat 2019 Trousseau 'Les Corvées' has a cherry core and brickish edges. The nose is dense and floral, with aromas of blueberries, cherry, strawberries and a touch of rich Autumnal woods and dark violets. Plum and cherry on the palate create the foundation for mineraly iron and fresh black pepper. Structure is grippy, with a healthy, zippy middle and good acidity. There is a refreshing tingle on the finish, with a bitter touch of graphite and cherry peel. Absolutely perfect for chilly nights - and gets fuller, darker, and warmer in flavors after a day open! David Hatzopoulos

La Clarine Farm 2020 Sierra Foothills Cabernet Franc

Our friends Caro and Hank Beckmeyer at Clarine have had a pretty wacky year, which is saying something in 2021. They spent their harvest in a trailer, making wine at a handful of different wineries while the Caldor fire raged around their property in the Sierra Foothills just south of Placerville. But they made it through and made it home and Hank even came to visit last week. This Cabernet Franc was one of the highlights of his visit. From vines almost 3000 ft above sea level, on volcanic loam, this is textbook Cab Franc. It's full of dark cherry and red plum fruit and a nose with a little hint of pyrazine, red bell pepper, sage and wild herbs. It's got plenty of acidity, bright and clear on the palate and suave tannins. For Chinon lovers who like the occasional American wine. Sam Ehrlich

Terres Dorées (Jean-Paul Brun) 2019 Beaujolais l'Ancien V.V.

L'Ancien comes from Jean Paul Brun's home village of Charnay in the southern Beaujolais. The vines range in age from 40 to 60 years old and are planted on slopes sporting the area's signature sandy clay-limestone soils, featuring the particular local "dorée" or "golden" limestone that is laden with iron. These older vines have always been farmed organically and harvested by hand and yield small, thick-skinned Gamay berries. As for all Terres Dorées reds, the vinification is traditional Burgundian rather than the normal carbonic maceration in Beaujolais. The palate shows lush, ripe berry fruits backed by citrusy acidity, quite refreshing. The finish is long and sappy with bright red fruits and tart acidity - stock-up on this crowd-pleasing Beaujolais!

Descombes, Georges 2019 Morgon

Georges Descombes, one of the finest producers in Beaujolais, captured the lush fruit of the 2019 vintage with moderate alcohol, lovely aromas and silky, supple, lush fruit on the palate. Blackberry, red currant and violet aromas with hints of meat and chocolate; the palate is quite ripe and pretty with nice balancing acidity and freshness -  this is a delicious Morgon in a riper style that will drink beautifully over the next five years. Serve with charcuterie, grilled pork and roast chicken, slightly chilled. DL

Domaine Chasselay 2020 Beaujolais Beaujolais Is Not Dead

A welcome discovery and great new addition to the shelves here at CSW, the Chasselay "Beaujolais Is Not Dead" is utterly classic and joyous Beaujolais villages. The Chasselay family has thirteen hectares spread across eight appellations and have been certified organic since 2006. BIND comes from a single parcel of forty-five year old vines planted in clay and limestone, fermented carbonically and aged entirely in concrete, with no sulfur added until bottling. It is full of lovely concentrated red fruit, strawberry and raspberry, with beautiful spice and floral notes and no shortage of freshness. On the Chasselay website, they describe the wine as digeste, which is a word I have always loved - it implies a lack of heaviness, that the wine will not take up space as one keeps drinking. So buy two of these (or three or four), as you definitely want another. Sam Ehrlich

Tessier 2020 Vin de France Chemin Noir (Pineau d'Aunis)

The 2020 "Chemin Noir" is 100% massale selection Pineau d'Aunis (aka Chenin Noir, even though the two grapes are not related). Semi-carbonic fermentation for two weeks or so, then aging in older barrels. In the glass, the wine is a lovely pale cranberry in color. On the nose, there are high-toned scents of wild red berries and crisp pomegranate seeds, snappy dark citrus, with a whisper of black pepper. On the palate, bright and juicy cranberry, strawberry, and lean cherry hug a core of enticing minerality. The structure is incredibly refreshing, with great acid and just a touch of tannin - a light grip down the tongue. The finish is a delicious, full of energy, with an ounce of clean, bitter herb. This wine is dangerously drinkable ... we were all blown away by it's vitality and finesse! David Hatzopoulos

Gaudry 2019 Sancerre Vincengetorix

 This will be on the table for Thanksgiving at my house - the perfect weight and flavors to sing with turkey and stuffing. Serve cool, and get an extra bottle as it will go fast...

This is a gorgeous Sancerre Rouge, Pinot Noir with Pinot Fin,  a product of Vincent Gaudry's wonderful Biodynamic farming. Wild yeast, whole-cluster fermentation, aging 12 months in used barrels. The 2019 shows a brilliant black/red color and vibrant aromas of black cherry liqueur, black raspberry, earth, licorice and violet. The palate is dense, sapid, and chalky with lush, earthy black fruits  framed in firm acidity and mineral flavors with hints of licorice, cherry pit and brown spice. Bravo to Vincent and his team! Delicious in 2021 for its youthful fruit, then wait 3 to 5 years, drink until 2030+  Highly recommended and a bargain at the price...David Lillie

Chevillon, Robert 2018 Bourgogne Passetoutgrains

When it comes to Burgundy, Chevillon is in the hall of fame. The wines may have gotten more expensive, but there is no doubt that the family is still at the very top of the Nuits Saint Georges pyramid.  And like every great domaine, the wines are excellent from the most humble appellation to the grandest. Chevillon's Passetoutgrains is a CSW favorite. Always full of vibrant red fruit, white pepper and the kind of black tea and leafy notes  that set NSG just a little bit apart from its neighbors. Give this a quick decant when you take the turkey out of the oven to rest and it'll wow everyone at dinner. Sam Ehrlich

Domaine Louis Magnin 2014 Vin de Savoie Arbin 'Tout un Monde' Mondeuse

From .7 ha of Domaine Louis Magnin's old vines (many planted at the beginning of the 20th century), planted to clay and limestone soils. Hand harvested fruit, fermented with natural yeasts in stainless steel tanks before being aged in used demi-muids for 18 months. The 2014 Tout un Monde has a black core and red cherry edges in the glass. On the nose, the wine begins floral and soft, with wisps of herbs, and a mix of warm, milled espresso and shaved dark cocoa. Aromas of wild fruits, like blueberry, raspberry, and blackberry develop with air, leading to woodsy, healthy forest smells. The palate has a lovely spark of dark citrus. There is a foundation of black cherry, lean raspberry, and a great core of salt and graphite. Clean, medium-level acidity supports balanced tannin and an elegant swish. The finish hones back in on winter citrus and herbs, leaving the tongue perked and exhilarated. David Hatzopoulos

Domaine Ozil 2020 Ardeche "Gourmandise" (no SO2 added)

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. The "Gourmandise" is a perfect example. Primarily Grenache, with 30% Syrah and Carignan, this is a joyful wine. No sulfites added, it's clean and balanced, with medium body, and spicy, brambly, crushed raspberry aromas. All in all, it's fun in a bottle, at a very reasonable price. Drink with a slight chill!  -EL

Casa Aurora (Germán Blanco) 2019 Bierzo Alto Clos Pepin

A blend of Garnacha Tintorera, Palomino, Trousseau, Garnacha, and Mencia, from vineyards that range from 800-1000 meters in altitude. Grapes are de-stemmed and fermentation and aging is in a combination of tanks, amphorae, and cement eggs. A lovely, light bodied red, with subtle tannic structure, and bright red floral aromatics.

Envinate 2020 Almansa Garnacha Tintorera Albahra

Albahra is Envinate's Mediterranean wine, from vines of Garnacha Tintorera and Moravia-Agria planted in clay-limestone soils near Albacete in Castilla-La Mancha. The Garnacha Tintorera and the Moravia-Agria are vinified separately: the Garnacha with some stems in cement vats, and the Moravia fully destemmed in used barrels. After about 8 months they are blended together and bottled without fining or filtering and with only a small amount of SO2 added. The 2020 has beautiful mineral brightness, and lots of red fruit and spice. It will only improve, but what a pleasure right now! Ben Fletcher

Lapuyade 2017 Jurançon Petit Manseng

Clos Marie-Louise/Château Lapuyade is a beautiful biodynamic estate deep in the hills of Jurançon, south of Pau. Their wines are harvested by hand, fermented with wild yeasts and aged in old barrels purchased from Yquem and Haut-Brion. Their 2017 Petit Manseng is a gorgeous wine and a sensational value. The wine needs a bit of air to open up, then shows deep floral honeyed apricot, candied citrus, stone, spice and caramel aromas with sweet fruit on the palate—lemon oil, exotic fruit and brown spice lifted by very  firm acidity. Terrific length. With a few days open, more exotic fruit, pineapple and lychee emerge and the wine softens into something wonderful. An outstanding Jurançon moelleux that will accompany fois gras, patés, cheeses, fruit desserts and is fabulous on its own.

Bordelet NV Sparkling Pear Cider Poiré Authentique

Eric Bordelet was a super star in the wine and restaurant world before shifting his attention to orchard fruits and returning to his home town in southern Normandy’s Domfrontais region. Here pears replace apples as the primary ingredient in both Cidre and Calvados because the pear tree’s deep root system tunnel easily into the region’s dry soils. This is a perfect starter on Thanksgiving, and great with the pies at the end - and with the very low alcohol, maybe a glass for the kids as well. Serve with cheese plates, charcuterie, seared scallops, delicate salads, roasted root vegetables. Did we mention it's great with pies and desserts too?

Gomez Nevado NV Abocado Roble Viejo

The ultimate Pumpkin Pie pairing! This is a delicious, unfortified, off-dry delicacy from the folks at Gomez Nevado, and we couldn't be more excited about the timing of its arrival. Harvest is in late October, from certified organic Aris grapes. Grapes are pressed into conrete and ferment with skins for 4-6 months, after which the wine is transferred to barrels with 25-30% Dorado, their Amontillado style wine (10-15 year old Dorado). Aging continues for 7 years, and the delicious liquid is bottled En Rama. Only 2000 bottles were made. Considered a wine, but much like an off-dry sherry, this is an auburn-hued delicacy, and a perfect way to finish the meal, especially for folks who shy away from fully sweet dessert wines.  -EL

Quinta do Infantado 2010 Porto Colheita Tawny

Old-vine field blend of over twenty varieties, made in the best vintages (2010) rather than from a blend of vintages. The Infantado Colheita is always a superb wine, a bit more distinctive and rich than the regular 10-year.  It comes from exclusively Class A parcels (Vale de Moinhos and Castelos) totaling 3.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with seventy-seven-degree wine brandy. The wine was aged for ten years in a combination of very old tonel or balseiro (tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation) and the classic Port pipa (550-liter horizontal casks with thinner staves that promote oxidation). The 2010 is a gorgeous wine with a lovely fairly dark tawny color . The aromas are pure and elegant with dried red currant and raisin, rose petal, blood orange peel, clove. The palate is silky and supple with very pure focused flavors of dried fruits, earth, citrus and brown spice that continue in the very long finish which is sustained by firm acidity. This is a simply outstanding Colheita that will pair with fruit deserts and full-flavored cheeses and is a delight to sip by itself. This happily avoids the excess sweetness and brandy notes of Colheitas from the more commercial houses. Highly recommended and a bargain at the price!  David Lillie

AD Rattray 10 Year Old Speyside Linkwood - Bourbon Cask

As the meal winds down and attention spans wain on Thanksgiving, I think it's essential to have a bottle of something stronger at hand to rally around. Scotch is what I crave in these situations, more often than not, and single malt. But really first rate whisky is increasingly rare these days. The great Speyside malts of yore have been replaced with commodity malt masked with fancy barrels. So we often end up looking for independent bottlings like this one, from the great Linkwood distillery, which produced some legendary malts before it was shuttered in the mid-eighties. Though opened by Diageo, it continues to produce some lovely whisky that is generally only available through shippers like AD Rattray. This  12 year old Linkwood is real cask-strength Speyside, with notes of ripe apricot, candied ginger and custard.  Serious enough that everyone will want another splash and delicate enough that they can handle it. Sam Ehrlich

Wigle Pittsburgh Organic Chambers St Rye 750mL

It's always exciting for us each to select our own cask from Pittsburgh distillery, Wigle! This year we went with a Monongahela Rye that really jumps out of the glass and surprised us with how much flavor and complexity it had. A full five years of barrel aging with a mashbill of 67% Twin Parks Farm Rye, 16.5%  Weatherbury Farm Soft White Wheat, and 16.5% Briess Malted Barley, all organically farmed. This is a rich, full bodied rye with notes of dark, roasted pepper, toffee, a bit of dried lavender and clove. The palate has a bit more sweetness than the nose would imply, with notes of crème brûlée, banana, and a white peppery finish with a kick of heat. Drink this with a splash of water or use it for a powerful Sazerac on a cold winter's night. Michelle DeWyngaert //   "I know everyone talks about wine pairing at Thanksgiving, but after dinner a nice amaro or better still a digestif cocktail can be just the thing. I enjoy the occasional maple old-fashioned, subbing in a bar spoon of Vermont Maple syrup for the sugar cube to be muddled  with the bitters and for the whiskey, the spicy cask strength Chambers Street bottling of the Wigle Rye is  perfect to complement the bittersweet maple."
For those who think that a half bottle of our Chambers Street whiskey isn't enough! In the immortal words of Mark Twain, "Too much of anything is bad, but too much good whiskey is barely enough."

Wigle Pittsburgh Organic Chambers St Rye 375mL