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.
Today we have a fine little cellar offer with treasures new and old. Plenty of delights from all over the map. As always, we guarantee the condition of the bottles. Happy hunting!
Renaissance is Grenache 60%, Mourvedre 30%, Syrah 10%, from 50-100 year old vines, aged in barriques, with 25% new. Bottled unfiltered.
Origines: Grenache 50%, Mourvedre 30%, Syrah 20%, from 65+ year old vines; aged in new barriques and bottled after a light filtration.
When Sauternes of this quality ages, it gains a lot of complexity of aroma and flavor. The 1988 is now in – sorry! – a sweet spot for drinking, with mouth-watering aromas of stone fruist and nuts; it’s quite rich on the palate but there is enough tart acidity to make the wine taste fresh. A classic French pairing is to serve this with foie gras, liver pate, or blue cheese, but we have also loved Sauternes with fruit desserts and with custard/pudding.
A blend of Aglianico and Piedirosso grown in volcanic soils in the hills of northwestern Campania, Fattoria Galardi's Terra di Lavora (land of labor) is a intended to be a vin de garde. The wines seldom express overt fruit and tend towards the savory and mineral. Quite dark in the glass-nearly black-and still youthful appearing despite its age. Aromatically it is somewhat reticent, wild blackberry, smoke, plums, violets, graphite, loam, anise, and saddle leather reveal themselves with vigorous decanting. Initially on the palate the tannins are ripe, but still very much present. Over time more dark fruits emerge, leaning toward hedge fruits, along with savory sense of earthiness. There is a great deal of mineral complexity coiled within. The finish is quite long and savory. We'd decant for a few hours and serve with lamb ragu or dry-aged beef now or cellar for another 10-15 years for a detailed expression of the volcanic terroir to emerge. JCM