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Take a break from enjoying the summer-like weather (in the Northeast anyway) for a quick look at today's short list of new arrivals. Giselle Hamburg has graced us with some of her favorites from Germany, Austria and Greece, we make a side-step to Italy and Spain before coming home (!) to the Loire and the simply delicious - and very rare - Vin Blanc and Vin Rouge from Thierry Puzelat at the Clos du Tue-Boeuf...
Wines are in stock, or arrive Tuesday 5/16.
10% case/mixed case discount applies
Hailing from the Northern Pfalz near the border with the Rheinhessen and it's limestone soils. Fresh like a German mountain meadow with herbaceous notes of pine forest floor, grass and white flowers,. Extremely zippy and refreshing with notes of limeade, green apple and peach with effervescent acidity yet juicy fruit. The perfect spring picnic wine meant to be consumed in the great outdoors with a brisk chill, able to accompany all manner of light fare: Pure Spring in a Liter Bottle. Giselle Hamburg
Wow, this a superb natural wine - 100% Gros Manseng from three vintages, 2018 - 2020, grown on a clay/limestone terroir (calcaire de Castillon). Elevage in 1800 liter Stockinger foudre. This is a more northern version of this grape of southwest France with aromas of exotic fruit, pineapple and herbs. The palate is vibrant with almond, pear and apricot fruit, and finishes with saline minerals. Zero added SO2, 36 btls for the US, enjoy!
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. Per Vom Boden: "In 2021 this wine has 13.7g/l of RS, 8.5g/l of acidity and a moderate 11.5% alcohol."
A barely off-dry wine (with 18 g/l of residual sugar) made from the Estate’s holdings and from grapes sourced at a befriended organic grower in the Enkircher Steffensberg. It offers a fresh and joyful nose of anise, minty herbs, vineyard peach, as well as plenty of spices. The wine comes initially over as delicately smooth and juicy yet the acidity quickly joins the party and gives focus and presence to the wine.
Gunderloch's "entry level" dry riesling from the flatter lands atop of the Roter Hang cliffs that rise up above the Rhine river just south of Mainz. Comprised of red crumbly slate soils, the wine is imbued with great minerality and fresh herbaceousness. A wonderful riesling for Sauvignon Blanc lovers! Giselle Hamburg
The so called entry level Enderle & Moll Pinot. 30-year-old vines planted on the two predominant soil types in Baden: colored sandstone and shell limestone. The palate has a snap of cherry and cranberry piquancy – mild tannins and food friendly body. Picnic wine!
Bernard Ott is a fourth generation winegrower in the region of Wagram in lower Austria. His family has been cultivating vines and making wine since 1889. When he took over from his father in 1995, he began to improve the family estate by converting to biodynamics and making positive changes in the cellar as well. Ott is considered an icon in the world of Austrian wines and is a major figure in the world of biodynamic winemaking.Am Berg is made from organic Gruner Veltliner grapes grown in loess soil. The grapes are sourced from younger estate vines and purchased from growers in Feuersbrunn. Natural fermentation in stainless steel, left on the fine lees until bottling in February. A delightfully zesty rendition, full of lip smacking minerality with a profound wintergreen herbaceousness, leading to notes of lemon curd, green apple, white pepper and anise with a concentrated, long finish. Bring on the Thai food! Giselle Hamburg
Anna Halkia is a small organic female grower and winemaker in Corinth, Nemea, the largest winemaking region of Greece and home to the Agiorgitiko grape (which is the most planted red Greek grape). Anna grew up in Australia with her immigrant parents, and moved back to Nemea as an adult. In the early 2000s, she decided to create a basic winemaking facility in the back of her house, where the family’s vineyards are located. The lack of investment forced her to rely on basic technology and natural winemaking. There was no surplus of funds to buy lab yeasts and enzymes, which a consulting oenologist had advised her to do, so necessity turned her to wild fermentation and lo-fi winemaking. Anna also applied and received her organic certification. This is the light version of her regular Agiorgitiko with only a couple hours skin contact. Like a pale, ruby rose, it shows notes of berries and garrigue with bright, peppery acidity. Eminently chillable, it's the perfect foil to all your picnic, barbecue and grilling needs. Guaranteed not to put you to sleep on Thanksgiving! Giselle Hamburg
Situated in the heart of wine-growing zone of Crete, Greece, in Dafnes of Heraklion, on hill slopes at an altitude of 350 - 450 meters. The terroir of the Dafnes region is characterized by limestone soil and has a long viticulture history since the Venetian rule in Crete. Dafne is the name of the winery's village as well as the Laurel tree the nymph Daphne was transformed into after rejecting Apollo's advances (hence the laurel leaves on the label). Douloufakis is one of the oldest wineries on the island and certified organic.Their Vidiano explodes with aromas of white flowers, herbs, pears, citrus and wet rocks. The palate is medium bodied, citrusy, herbal with ripe pear and a slightly bitter, mineral, long finish. For lovers of Assyrtiko and Albarino. Serve with pork roast with leeks or octopus with chickpeas and peppers. Giselle Hamburg
The Mitropoulou family planted Assyrtiko in a valley in Central Macedonia more than a decade ago and winemaker Evanthia Mitropoulou finds that it thrives in the rich loam soils; she credits the limestone that lies underneath for giving the wine its mineral flavors. The vineyards at nearly 1000 feet, are an ideal alternative to the volcanic pomice and ash that make up Santorini. Farmed organically, the vines produced a concentrated crop in 2022, which she vinified in stainless steel, with minimal sulfur. The result is zesty and invigorating, perfect for warmer weather. The nose is redolent of citrus, white flowers and chalky stones while the palate exudes flavors of pear, white peach, green apple underscored by bright acidity and crunchy salinity. The finish goes on for miles with a savory minerality and fuller body than the 2021 vintage. For lovers of aged Muscadet, Albarino, Chablis and platters of briny oysters! Giselle Hamburg
From a humble farm in Molise, this is a pleasant and mellow skin contact wine, made from Falanghina and Trebbiano. A bright yellow/orange hue in the glass, subtle tannins and the sensation of light grip and fleshiness. This a great candidate with food, grilled fish, sardines, and salty Italian-inspired/Mediterranean dishes. It's also great on it's own or with simple snacks. A fantastic deal and a great intro to the world of "orange wines."
Suertes del Marqués' entry level white is a delicious introduction to the authentic, terroir-driven wines of the historic Valle de la Orotava, located on the slopes of Mt. Teide in the north of Tenerife. Trenzado is named after the local vine training system - el cordon trenzado, or "braided cordon," which is depicted on the wine's label. 95% Listán Blanco, with small amounts of Pedro Ximénez, Gual, Marmajuelo, and more, from several vineyards, made in a combination of concrete and used oak vessels. This has all the charming and mysterious qualities that make Listan Blanco so interesting. Saline and volcanic mineral character, a touch petroly on the nose, really a compelling wine! Reduction is very under control here, which allows the wine to shine in a very crowd-pleasing way. A standout on its own, but also a fine match for grilled fish with herbs!
Coto de Gomariz is in Ribeiro, a small region in Galicia, Spain. Farming is organic, with biodynamic principles, and winemaking is low-intervention, always native yeast fermentation and minimal use of SO2. This tasty red is 100% Sousón, a local grape, hand harvested and fermented in stainless steel, then aged for four months in barrel. Deep in color with a slightly rustic and meaty flavor profile, it's also effortlessly smooth and balanced, low tannin, and versatile. Served a bit below room temp, this will shine with mediterranean dishes, and anything from the grill.
Martin A Alonso Etayo has been quietly producing natural wines in Rioja, under the Viña Ilusion label. He owns five hectares of Tempranillo in Rioja, at around 600-700m of elevation, which are farmed based on the principles of Masanobu Fukuoka (do-nothing farming), Rudolf Steiner (biodynamics) and permaculture. Their goal is to rejuvenate and uplift the land that they work, own, and live on. They also make wine in a very low-intervention style: Prana is their second wine, made in a carbonic style. Medium-bodied and pretty, it shows red fruits and earth on the nose, leading to a joyful palate of cherry, red berries, and clay-y earthiness. The 2021 has great balance, ripe-enough fruit for a young Rioja, and the freshness you want from a wine at this level. A perfect tapas wine deserving of a light chill with afternoon snacks and equally versatile with dinner.
Lamoto is a new and delicious red from Josep Foraster, the Trepat master. Highlighting Trepat, with a small percentage of Garnatxa (Grenache). The motorcycle label, light color and zippy acidity give it a sense of adventure, and the fruit profile of the Trepat and the Grenache together combines a lifted black pepper nose with juicy red fruits. A superb, light-bodied wine to pair with a whole range of tapas.
Jean and Catherine Montanet planted their first vineyards in 1987 and began farming organically in 1999. Though Vézelay is a geographic appendage of Chablis, the soils are not exactly the same. Instead of the Kimmerdigian soils, the clays here range from blue and gray to red, sometimes with no clay at all but just shallow limestone. While the climate is slightly cooler than in Chablis, the vines enjoy great sun exposure, lending a balance between generous fruit and deep mineral structure. The 2020 Vèzeleay "La Chatelaine" is a beautiful Burgundy with elegant white fruits, almond and citrus aromas. The palate is silky and crystalline with nice density of pear and white peach fruit and a refreshing mineral character that will make it a great food pairing with mild flavored fish and chicken dishes and quite lovely to sip on its own. Lovely wine! David Lillie
Jean and Regine Rijckaert are well known in the wine world for producing stunning wines from their negociant projects or their parcels of vines in the Jura and Mâcon. With this St. Veran negociant project, they work with organic grapes that they purchase on the vine and take great care in hand-harvesting the fruit when it reaches optimal ripeness. Fermentation is natural and aging is in neutral oak barrels. From a classy vintage, this has a little weight and softness to it, while still revealing the mineral core that is expected from Maconnais wines. A great value if you're looking for something to pair with lobster rolls, and full enough to pair with a variety of meats or spicy foods.
Gerard Boulay is certainly one of the greatest producers in Sancerre. His Sancerre "domaine" comes from average 35 year-old vines on kimmeridgian limestone soils on the hills surrounding the village of Chavignol. The 2022 vintage brings lovely ripeness to the wine, but nice freshness as well, finishing with the chalky minerality always present in the Boulay wines. Farming is with organic methods, fermentation is with indigenous yeasts, aged in cuve (no wood). 24 btls are available. “The Boulay style is a world away from the regular refreshing but forgettable norm in Sancerre. It should really be compared with a white burgundy in terms of its rewards and complexity.” Jancis Robinson
The 2022 Vin Blanc is 95% Sauvignon Blanc/5% Chardonnay. For this entry-level white, Tue Boeuf sources fruit from organic-farmer friends around home in the Cher Valley. The vines average around 20 years old, are planted on a variety of clay-limestone soils and are harvested manually by Tue Boeuf. Tasted with Thierry in February of 2023, the wine showed beautifully pure Sauvignon fruit, with hints of pear, fig and citrus, a round, supple mid-palate and a refreshing finish, really delicious and really benefitting from the low level of SO2. Terrific wine in 2022, 36 btls are available.
(Arrives 5/16) 60% Gamay/40% Côt. The Vin Rouge is typically mainly from locally sourced, organically farmed Gamay; in 2022, there is Tue Boeuf estate Côt as well, thanks to a bumper crop. As for all Tue B reds, the whole clusters go through a semi-carbonic maceration and spontaneous fermentation with native yeasts and without sulfur in vat. The wine is briefly aged in tanks and bottled unfiltered and--as for the entry-level Vins Blanc & Rosé--with a tiny dose of sulfur. Tasted in February, the 2022 Vin Rouge was just delightful, with beautifully ripe fruit, bright and refreshing, just plain delicious, wish I was drinking some right now... 36 bottles available.
(Arrives 5/16) The 2019 Beaufort Polisy Rouge Coteaux Champenois (stilll wine) is 100% Pinot Noir grown on the Kimmeridgian limestone of Polisy. 2019 is a vintage of beautiful ripeness, but showing only 11% alcohol thanks to the climat in Polisy and the Beaufort's superb organic farming. This is remarkable from the first sniff, with delicate red fruit mixed with an intense herbal component. Don't be scared, there is nothing green or stemmy here - it's minty and spicy and deeply delicious. As it sits in the glass the wine opens up and becomes fuller and earthier. It's fresh on the palate, almost salty, with a fine fragile mouthfeel and beautiful length. Wonderful wine. I suspect this will take on weight with time in the bottle too. Sam Ehrlich
(Arrives 5/16) The Domaine des Amphores Condriueu is 100% massale-selection Viognier from 0.5 hectare on poor granite-based soils at 250 metres on La Côte at Chavanay. The 2021 La Côte has a pale yellow gold robe. The nose offers a subtle and intriguing mélange of toasted nuts, salted pineapple, chestnut honey, pear, stone and a hint of spice. The palate shades savory with a granitic spine and roasted peach, and green almond flavors on a sleek and mineral palate. There’s a pleasing phenolic, stony bitterness and freshness closing out the finish, with teriffic length. This is a less exotic and exuberant expression, but perfect for the table—think skate with brown butter, halibut or roasted chicken with fricasséed morels!