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Today's new arrivals span the globe, but we'll start out in France, as usual, with the lovely Biodynamic Rhône wines of Pablo Hocht at Domaine de Creve Coeur. We'll lead off with his new, incredibly delicious 2022 Seguret Blanc, a delightful and refreshing blend of Grenache Blanc, Picpoul, Marsanne, Roussane and Viognier - it's a lovely wine and a great value as well!
Another stop in the Southern Rhone takes us to the high-altitude Biodynamic vineyards of La Florane in Saint-Maurice for the two cuvees of "Guillaume de Rouville." These are elegant wines of terroir that belong on your table.
Our pursuit of bubbles takes us to Alsace, Portugal, and Italy before we venture to Austria for whites and rosés. Then to the USA, passing through the North Fork and California before settling in with some old friends from Oregon. From Bow & Arrow, to David Hill (with our good friend Chad Stock at the winemaking helm), to Division Wine Co., we're happy to have some favorites back on the shelf!
Maybe we can't say we saved the best for last, but we can say our Spanish additions are "not to be missed!" New vintages are in from Albamar in Rias Baixas, Esmerelda Garcia and Manuel Cantalapiedra (arguably the two most impressive producers of Verdejo in Spain), Can Sumoi, the wacky wizard Joan Ramon Escoda, and the Pares Balta estate.
There's truly something for everyone here, aside from Champagne, Burgundy, old German wine... ok ok let's just say this is a nice collection for wines to open this month as we wait for the Summer to settle in!
Wow, Pablo Hocht's new Seguret Blanc is a classy and delicious wine! Made from Grenache Blanc, Picpoul, Marsanne, Roussane and Viognier, Biodynamic farming, vinification and aging in old barrels. The aromas are subtle and complex with almond, citrus, pear, stone, exotic fruit, all in a bright and balanced style. The palate is ripe and really pretty with the Picpoul providing firm acidity underlying the lovely fruit and mineral flavors, finishing with nice ripeness, refreshing and delicious! This is a delightful wine, serve quite cool, enjoy! David Lillie
The young Pablo Hocht makes beautiful wines at his Biodynamic estate in Seguret (southern Rhone) - his "Rosé du Coucou" is a refreshing direct-press rosé made with old vines of 60% Grenache and 40% Cinsault. The 2022 shows a very pale rose skin color with floral aromas of raspberry, peach, citrus and stone. The palate is very light, silky and elegant with subtle raspberry fruit with hints of melon, orange rind, spice and earth, finishing with terrific length of mineral flavors and refreshing acidity. This is a very lovely wine at a great price!
This blend of 80% Grenache and 20% Mouvedre comes from old vines in “Le Planis,” planted just after the Second World War in the Southern Rhone. Creve Coeur’s Pablo Hocht created the Domaine in 2010, with a commitment to organic and Biodynamic farming. His recent vintages have been rich and ripe: just what one wants in Southern Rhone red. The wine undergoes a four-week whole-cluster vinification with wild yeasts followed by 12 months in used barrels. An inky delight in the glass, the aromatics are hedonistic and bold, full of black fruit, olive and smoke. The palate is dense and dark with firm acidity, and opens up to a generous gift of cassis, dried fruit, mint, and black pepper, with some nice brightness. The grippy tannins provide a good energy to the minerals at play, and it gives a peak into what this wine will look like in a few years’ time - five years in the cellar and this modestly price wine will really sing. Surprisingly structured so perfect with grilled meat, tagines, reblochon or other soft cheeses.
Pablo Hocht of Domaine de Creve Coeur has 3 hectares of 60+ year-old vines in Seguret on sandy limestone marl soils, 60% Grenache, 30% Mourvedre and 10% Syrah. As with his lovely Sablet, the Seguret is certified biodynamic, fermented slowly with wild yeasts with the stems included. Aging is partly in one to five year-old barriques, partly in vat. In other words, great farming and old-fashioned winemaking, similar to that of the Gonons in Saint-Joseph. The 2021 Seguret shows a deep red/black color and aromas of blackberry liqueur, black cherry and plum, with earth, garrigue, black pepper and cocoa - dark and rich but with a vibrant freshness. The palate is dense and round with a supple, grainy texture, a bit softer than the Sablet this year, with ripe blackberry and black plum liqueur, quite floral and showing the high percentage of Mourvedre, with hints of chocolate, citrus, licorice and provencal herbs. The bright acidity balances the wine and makes it food-friendly. The finish is long with cool acidity and earthy black fruits. Serve this beautiful Seguret a bit cool after a decant of a few hours or cellar five to ten years. Great with stews and tagines, grilled meats and game.
The new 2021 "Pachamama" from Pablo Hocht is a vibrant and elegant Seguret from Grenache and Syrah vines on an east-facing slope of limestone marl. The wine shows a bright red/black color with very pretty blackberry/blueberry fruit, very fresh and pure. The palate is deep and supple with ripe black fruits balanced by bright acidity with a mouth-watering finish. Beautiful wine - serve this summer with grilled foods, slightly chilled and cellaring of 5 to 10 years will be very interesting.
The 2020 La Florane is 85% Syrah, 15% Grenache grown at 1200 ft of altitude in the village of Saint-Maurice - it's a Southern Rhone Syrah with Northern Rhone style and superb elegance and length. Mostly old vine Syrah in Biodynamic farming on clay/limestone and galets roulés soils. "full red robe; the bouquet is wide, well sustained, serves an aroma of incense, spiced plum, cloves in the picture. There is freshness through the palate, which runs directly with crisp plum fruited content, sustains its firm richness well, finishes with some good mineral thrust. Drink from 2023, allowing time for the rocky late notes to infuse a little more. It carries very good ferrous-iron minerality, typical of its terroir" says drinkrhone.
The "Guillaume de Rouville" from La Florane is made with Grenache Blanc, Marsanne, Roussanne, Clairette and Bourboulenc grown in Biodynamic farming in the village of Saint-Maurie at 1200 ft in altitude. This is a Rhone white of great elegance that really impressed at our recent tasting with subtle herbal and white fruit aromas and a silky subtle palate with fabulous balance and length - this will pair beautifully with a full-flavored fish preparation, white meats as well. "a good ensemble of stylish gras and fresh length, very accomplished, a wine for a bonne table" says drinkrhone - well worth trying!
Jean-Noêl Millon at La Source du Ruault has 13 hectares on turonian limestone in Saumur-Champigny, organic since 2007 and using biodynamic methods. The "regular" Saumur-Champigny is from younger vines on clay and sandy soils over the limestone; the wine is hand harveted, fermented with wild yeasts, aged in stainless steel vat. The wine shows a dense red/black color with aromas of raspberry and cassis liqueur, ripe, quite pure and bright. The palate has a soft velvety attack but there is acidity to balance, with pretty red and black fruits that are ripe and intriguing. Serve this quite cool with roast chicken, grilled pork and lamb, tagines and charcuterie. This is a lovely Saumur-Champigny and an excellent value...
The Source du Ruault "Coulée D'Aunis" is from a beautiful south-facing vineyard near the Loire river on Turonian limestone with clay. The 2019 shows a lovely light gold color and aromas of dried pear, lemon zest, anise, lime-flower, almond and stone, very bright and vibrant. There is very firm chalky acidity on the palate, really a scintillating texture with white fruits, citrus, herbal and stone flavors. The finish is long and extremely mineral, almost bitter, with brisk acidity lingering on the palate. Give this a decant or open the night before if drinking now, serve this bright and vibrant Chenin with shellfish, a full-flavored ceviche, baked cod. Beautiful now, five to ten years of cellaring will be very interesting...
(Arrives 9/21) The Domaine Turenne "Antoine" is an extraordinary Provençal white made with 70% Vermentino with 30% old vines of Petite Clairette du Var, dating from 1903! Organic farming, hand harvesting and wild yeast fermentations. Pale gold color with green hints; aromas of almond, pear, hay, lemon zest, verveine, anise...you get the idea. The palate is very mineral, with firm acidity, showing anise, white fruit liqueur, stone and citrus, supple and long, really a lovely wine and a great value! This refreshing and versatile wine will accompany shellfish and grilled fish, white meats, salads, goat cheeses and much more... David Lillie
Cécile and Philippe Bénézet produce lovely organic wines on soils of sandstone with clay and limestone pebbles ("gravoches") northeast of Bandol in Provence. The cuvée "Bastien" is made from old vines of Carignan with Mourvedre and Syrah, hand harvested, fermented with wild yeasts, semi-carbonic, with minimal addition of SO2. The 2022 "Bastien" shpws aromas of blackberry and black raspberry with pepper, earth and floral notes. The palate is nicely textured with mineral notes below black fruits, citrus, spice, licorice and earth. Relatively light-bodied but with lovely density of sappy fruit. This is a delicious and versatile Provençal red that will accompany grilled meats, roast chicken, charcuterie and full-flavored cheeses. David Lillie
A gently sparkling, hazy Pet-Nat from Philippe Brand. Le Bidule is a blend of Pinot Blanc, Pinot Gris, and 10% direct press Pinot Noir. Low alcohol and as the French say, "digeste," in that it has nice texture and goes down quite smoothly. This will be a great Pet-Nat to have on the table during the holidays, as the bubbles are not aggressive yet the wine is still light on its feet and very refreshing and palate cleansing.
"Stein is actually a vineyard that Bernhard farms that’s in the Kamptal, specifically the village of Engabrunn. Bernhard’s village of Feuresbrunn is right on the border of Kamptal and the Wagram and Bernhard has roots in these Engelbrunn vineyards going back to his Great Grandfather who started farming these sites in 1889 . Stein means stone and as the name would suggest, this vineyard is loess with a lot of gneiss. It might remind you more of the wines from Renner than the heavy loess wines from Rosenberg, which recall the Lamm more than any other site. Long maceration here in the press prior to natural fermentation in steel. 100% estate fruit, Respekt certified Biodynamic." Skurnik
"The crown jewel and the top vineyard for Bernhard. The vineyards are in a sort of amphitheater which is open to the south but protects the vines from the wind (high elevation here, from 280-320 meters above sea level). Here we find the deepest, calcareous loess soils, up to 20 meters deep and the oldest vines, some of which were planted in 1956. This is the inspiration for Bernhard’s life’s work." Skurnik
Macari has been the name for biodynamic practices in the North Fork of Long Island, practicing regenerative agriculture and farming without herbicides. It's not easy in Long Island, so all things considered, we tip our hat to their efforts and we also really enjoy this rosé! A blend of Bordeaux varieties, mostly Petit Verdot, Cabernet Franc, and Merlot, with 2% Malbec, it's dry and very balanced with the right amount of fruit on the mid-palate. Perfect on its own or with a wide variety of foods, it's a versatile pick for the Summer, and it's local!
Bow & Arrow's Melon is a fun alternative to classic Muscadet, coming from vines in granitic soils and an area that gets cool ocean breezes moderating temperatures. Sources for the Willamette Valley Melon are the Deux Vert vineyard and Lonely Llama Vineyard. These are the oldest Melon vines in Oregon! The wine spends eight months under lees and shows delicate citrus fruit with a stony minerality and crisp, vibrant acidity that makes it a perfect accompaniment to all your summer seafood dishes. 2021 was particularly good for this wine, seamlessly combining a chiseled structure and lush texture while still remaining endlessly drinkable. JD
The Stolpman 'Love You Bunches' is part of their 'So Fresh' series of wines, and we are big fans. Low intervention, native yeast fermentation, and a playful blend of grapes, mixing the florals and spice of Orange Muscat and Gewurztraminer with the depth and texture of Tocai Friulano and Pinot Gris. A perfect Summer sipper from a dynamic Santa Barbara estate.
Division's "Lutte" Gamay comes from four different vineyards all within the Willamette Valley AVA. The name is French for "struggle" and refers to Division's fighting spirit in their mission to bring attention to Oregon Gamay, of which they are the largest producer and biggest champion. The Lutte is medium/light bodied with great purity of fruit - lifted and fresh with ample acidity and a mineral streak that gives it depth and complexity. It's a really sensational bottle and an outstanding introduction to Oregon Gamay! JD
This beloved entry level cuvée from Albamar is made from grapes sourced from multiple sites with mainly sandy soil. The fruit from each parcel is vinified separately (some in stainless steel, some in barrels) gaining structure and complexity of flavor from six months spent on the fine lees. This is a very good, classic expression of Albariño with plenty of saline minerality and joyous notes of stone-fruit and sea air. The 2022 is everything we want our Albariño to be - direct and fresh, with laser-like acidity but also revealing layers of mineral flavors and somehow feeling balanced and not overly acidic. You'll regret just getting one bottle so at least double up!
Winemaker Joan Ramon Escoda makes this fabulous. multi-dimensional orange wine, which is a blend of mostly Maccabeu and Parellada, with Sumoll Blanc, Garnacha Blanca, and Chenin Blanc, fermented with native yeasts, 2 weeks on the skins, and bottled with no added sulfites. Super fresh, fleshy and just a bit funky, perhaps the timer is currently set at 2 hours for our recommended time frame after opening. Our guess is a few more months in bottle should lengthen that, but if you like edgy wines that taste wild and alive and maybe a touch sour, then put a chill on one right now!
The Domaine de la Lande Saint-Nicolas de Bourgueil is a beautiful example of the appellation from organic grapes grown on sand and gravel soils. The wine shows lovely floral raspberry/strawberry aromas with the earthy berry fruits on the palate that are typical of Cabernet Franc on gravel. Why Saint-Nicolas de Bourgueil you might ask? Apparently because the mayor wanted his own AOC. Whatever the reason, Saint-Nicolas or just Bourgueil, this is a very satisfying and stylish Loire red to serve a bit cool with grilled foods this summer...
The Donati estate is a tiny provider of amazing natural wines influenced by organic and bio-dynamic principles. The Mio Rosso Frizzante is a different bottling than their Lambrusco, but is a familiarly delicious wine. A blend of mostly red grapes, including Lambrusco, Bonarda, and Croatina, with a small percentage of white grapes. Fermentation finished in bottle, resulting in a refreshing wine that can be drunk cool with pizza or other rich foods like Parma's famous fried Gnocco.
Martin Muthenthaler is part of the small cadre of winemakers in the Wachau that are eschewing the Vinea Wachau system to focus on organic farming and wines that shy away from the lush (and sometimes Baroque) style that made the valley internationally famous. Winemakers like Peter Veyder-Malberg, Andreas & Maria Harm, and Martin Muthenthaler have been painstakingly tending to these legendary (often terraced) vineyards with a new vision: to preserve historical terroir and care for the land through bio farming, producing vibrant wines of place, unencumbered by having to adhere to a style profile dictated by the Vinea. Martin once worked as a mechanic and truck driver for what is now called Domäne Wachau. In 2006 he took control of his family's ~3 hectares of vines in the Spitzer Graben, the coolest part of the Wachau valley. Here he's been able to rehab the terraces and through meticulous handwork, has converted to organic farming. The Alte Garten is an incredible introduction to Martin's wines, showing precision and a lengthy mineral finish. Taut, and well worth of aging, it is a balanced and totally dry Gruner that could be enjoyed over several days if opened in the near future.
100% Zweigelt. A pale, almost shimmering pink color, but packed with gentle fruit and refreshing spring water notes. The minerality here is striking, and the wine reminds us of a hypothetical slice of fresh watermelon seasoned generously with both salt and pepper. Classic dry rosé from one of the leading producers in the Kamptal.
Winemaker Scott Frank is a big proponent of Oregon's lesser planted grapes, particularly those varietals that have made their way from the Loire Valley. Having worked as an assistant to John Paul of Cameron Winery, however, he definitely knows a thing or two about making great Pinot Noir. The Bow & Arrow Pinot comes from several sites within the Willamette Valley and is bursting with crunchy cherry and strawberry fruit. It's lean and pure but full of energy, and will please both natural wine fans and those who prefer something a bit more conventional. It's great for summer drinking and takes a chill well, but can also hang at the dinner table with any variety of lighter fare. JD
An incredible value from some of the oldest vines in the Willamette Valley! This vineyard (previously named the Charles Coury Vineyard) was actually first established as the Rueter family homestead in 1883, but due to Prohibition the vines were ripped out and eventually replanted in 1965 from a handful of Alsatian and Burgundian vines. Today the estate, which sits on the northern border of Willamette at an elevation of 360-625ft elevation on Laurelwood soil, is organically and dry farmed amongst an array of beehives and cover crops. Chad Stock is head winemaker, and we're thrilled about that, as we have been following him since the Minimus days and have always been fans of his wines! The fruit here is separated by block/clone, blended together for the perfect balance and then aged for approximately 11 months in barrels (mostly used). The 2021 estate Pinot Noir is incredibly satisfying; sapid, luscious, blackberry bramble, dusty soil, and soft herbs.
A perfect red for the Summer months, this is a field blend of Rhone varieties from Washington State, made by Washington native Riley Miller, who started Sonder Wines in 2016. A blend of Counoise, Grenache, Cinsault, with some Viognier and Roussanne, Riley approaches the winemaking with shorter maceration times, guarding freshness and acidity but still letting the character of the grapes come through. Drink with a light chill! // Notes from Sonder website: "Inspired by the blends of the Southern Rhone, as well as Austr alia’s “lo-fi ” natural wine scene where winemaker Riley Miller cut his chops, this is a co-ferment of fi ve variet-ie s from two vineyar ds in the Horse Heaven Hills AVA of the Columbia Valley. Using a semi carbonic fermentation this wine combines the meat y, rustic quality of the red varieities, with the aromatic lift of the white, in a fresh expression of the Columbia Valley’s distinct red soil, well-suited as it is for the Rhone transplants."
A native of Santiuste de San Juan Bautista in Rueda (Castilla y Leon, Spain), Esmerelda Garcia spent some time learning winemaking in other parts of Spain before returning to her family's vineyards to work with small plots of Verdejo. Her wines have thoroughly impressed us here at Chambers Street, and we're happy to have the new vintage of her 'Santyuste' bottling in stock. Fermentation is in stainless steel with a small percentage in amphora, and aging is for less than 6 months on the lees. Typically there is little or no use of SO2 in winemaking or at bottling. After assuming that most Verdejo just tasted like Sauvignon Blanc (the local D.O. actually strongly suggests the use of known Sauvignon Blanc yeasts in Verdejo production, hence Esmerelda working outside of the D.O.), tasting Esmerelda's wines was a revelation. There is of course ample acidity here, but the profile is not tropical or grassy, rather more lean and with orchard fruit instead of grapefruit and lychee. Herbs, minerality, just an all around great Verdejo.
From a father and son team in Castilla y León with three generations of organic farming under their belts, and since the early 2000s, incorporating Biodynamic methods as well. Isaac Cantalapiedra passed on the estate to his son, Manuel, who utilizes wild yeasts for fermentation, with minimal or zero SO2 added. This is an addictivly thist-quenching and textured Verdejo, unfiltered and with no SO2 added. A lovely opaque yellow in the glass, with white stone fruit on the nose, and great mid-palate weight followed by a clean, acid-driven finish. We can't get enough of the 2022, one of the cleanest and most gulpable of Manuel's recent vintages of this wine.
A collaboration between our dear friend Pepe Raventos and a fellow winemaker from Sant Sadurni D'Anoia, in Catalunya, Francesc Escala. Can Sumoi is an old farm dating back to 1645, at 600m altitude. This is textbook Xarel-lo, with fresh wet stones and nice lift and acidity. The 2022 that just arrived to New York is singing, even fresher and leaner than the already quite pleasant '21 vintage.
To celebrate the coming of Summer we present this delicious Rosado! Produced from Xarel-lo and Garnatxa, the style mimics the fresh breeze of the Mediterranean coast, with the Pares Balta winery enjoying the coastal influence in Penedes. Any fan of Provencal roses will be happy with a glass of this pale and dry rosé, which lends most of its acidity and lift to the zippy Xarel-lo grape, while still offering a touch of red fruit and spice from the Grenache. This would perfectly complement roasted or barbecued meats. Certified Organic and a great value!