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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
In honor of our first major Greek wine tasting today with (amongst others) the wines from Taso Riverhorse Wine Imports, we will be looking at wines from Macedonia (Tsikrikonis and Tatsis), the Island of Lemnos (Garalis), Crete (Ampelourgein) and Northwestern coastal Peloponnese (Sant'or). There will be all colors represented: white, orange, rose and red as well as a retsina. Please join us from 4-6pm for our own mini Odyssey from the north to the south over mountains and across the sea ! Giselle Hamburg
Tsikrikonis lies at the feet of Mount Symbolo in Kavala, Macedonia, at an altitude of up to 350 meters and just 3 kilometers from the Aegean Sea. Malagousia was a nearly extinct variety, saved from extinction and revived in the 1970s in Macedonia. Grown all over Greece today, it stands out for its finesse, balance and aromatic qualities. Whether used in blends or as a single varietal, the grape produces wines of medium alcohol content, with an exceptionally expressive nose and aromas of flowers (rose), white-flesh fruits (pears, peach), herbs (thyme, sage) and citrus fruits (lemon, orange, grapefruit). Fuller bodied and round, it's frequently blended with Assyrtiko to tame it. A mountain meadow nose of white flowers and grass; peaches and melon with a juicy citrus salad palate. An excellent winter white to pair with cheeses, creamy pastas, roast pork and chicken. Giselle Hamburg
Hailing from the eastern end of Crete high up in the central mountains between the north and south coasts. This is a pure Liatiko from original rootstock, around 100 year old vines at an altitude of 950m! Wild fermented, extracted on skins for 12 hours, then aged on the lees for 2-5 months. Very pale red in color (almost rose like) and unfiltered. For pinot noir lovers with light tannins and bright brambly berries. Delicious! Giselle Hamburg
A really cool skin contact white from the Santameriana grape in the Peloponnese. Spontaneously fermented in clay amphora with a 20-day maceration, no pressing, followed by 6-months in an outdoor buried amphora. Showing a pale copper robe, the nose is redolent of melon, orange peel and herbaceousness, The palate is exuberant with notes of dried apricot and juicy Arnold Palmer with silky tannins and an intense minerality. Complex layers and a long finish lend some weight to its high toned profile. Fabulous stuff! -Giselle Hamburg
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.
From Goumenissa in central Macedonia, the ancient capital of Macedon and birthplace of Alexander the Great. One of the first Greek wineries to convert to organic viticulture in the 90s, Domaine Tatsis can easily be seen as traditionalist in nature but they constantly experiment, doing long macerations of their native white varieties and long élevage for roses. They release their appellation Goumenissas with significant bottle aging for a true representation of the wine as it should be enjoyed. A blend of 80%Xinomavro and 20% Negoska, the nose is redolent of tomato leaf, red cherries, hazelnuts with a touch of black pepper. Intense acidity and structure from the Xinomavro paired with the higher alcohol yet soft tannins from the Negoska dances on the tongue like a gymnast flipping through the air. For lovers of Nebbiolo & Tuscan Sangiovese. Pair with local dishes like pork with leeks & mushrooms as well as wild boar with chestnuts and olives.GH
Agiorgitiko is Greece's most planted grape and it's similarities to Merlot, France's most planted grape, doesn't end there. Showing a dark ruby in the glass, the nose is all plummy and earthy aromas with supple , velvety tannins. A wine for Bordeaux lovers and a perfect foil for lamb , duck and braised beef. Giselle Hamburg