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 email@example.com .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
From vineyards near Colmar, this is a clean and zippy Riesling with medium weight and texture. Textbook dry Alsatian Riesling! -EL
From old vines in a south facing vineyard of sandy granite soils in Bennwihr, Laurent Barth produced this superb dry Riesling that shows a bright pale gold color, with ripe floral aromas of pear, almond, citrus and spice. The palate however, while rich, shows a dense, ripe character, but without sweetness, very mineral and with firm acidity. Green apple, citrus peel, almond and stone flavors linger in the long, nicely balanced finish. This is a lovely Riesling to pair with a wide variety of fish and white meat dishes, highly recommended! (Open well in advance if possible, or cellar 3 to 5 years then enjoy till 2030.)
Laurent Barth's 2019 "Racines Metisses" is a delightful blend of many grape varieties from his tiny organic estate in Bennwihr. Always around 50% Pinot Auxerrois (fermented separately), with Muscat, Pinot Gris, Gewurztraminer, and a touch of Riesling. The idea here is to make a wine that is easy to drink, says Laurent, and he nails it! The wine shows bright citrus, lime-flower, white fruits and a subtle touch of spice on the palate. The 2019 has ripe orchard and stone fruit on the palate, with citrus and floral notes, and a chiseled, mineral finish, thanks to the granite soils. Delicious! Eben Lillie
Laurent Barth makes beautifully balanced Alsatian wines from his tiny organic estate in Bennwhir, near Colmar. The 2019 Pinot d'Alsace (Pinot Auxerrois with a bit of Pinot Noir) is a lovely aperitif and a perfect wine for many fish and chicken dishes. Showing pretty aromas of pear, green apple, almond and lime-flower with citrus, pear, almond, honeysuckle and herbal flavors on the palate - really pretty, round and balanced with minerals and white fruits in the supple finish - this is a great value and a good introduction to the beautiful wines of Laurent Barth. David Lillie
A blend of Pinot Auxerrois and Chardonnay (yes, Chardonnay in Alsace!) from a long-time organic estate in Alsace. Very classy, dry and framed by mineral cut. There's enough golden fruit and brioche on the nose to give the sense of broadness, but overall it's a clean and fresh traditional style sparkler... and a fantastic deal! -EL
Though the fruit for this bottling all comes from the Grand Cru Frankstein vineyard, Pinot Noir does not have Grand Cru status in Frankstein (only white varieties are awarded Grand Cru Frankstein status), hence the name "F," for Frankstein. This is elegant, and red fruited, like a classic Burgundian Pinot, but also shows some peppery, darker fruit more reminiscent of a regional Alsace expression. Grapes see about 2 weeks of maceration, with occasional delicate pouring of a few liters on the cap to avoid oxidation, otherwise, very little extraction. The wine, is however very present on the mid-palate, and though approachable now, should be really enjoyable in the next 1-3 years.
This is a field blend that was made to show the character of the soil in Dambach. Florian and Mathilde selected three vineyards that produced what they call the most "salivant" wines (salivant roughly translates to mouth-watering). This quality is common with wines that come from granite terroir, hence the name of this cuvée. The area around Dambach-la-Ville is known for a high percentage of granitic soils, so this is very much a Dambach wine. A blend of Pinot Noir, Pinot Gris, and Riesling, it has a faint pink hue, and a fascinating saline/mineral quality. No SO2 added.
A lovely little dry Gewurztraminer from Florian and Mathilde Beck-Hartweg. Floral and crisp, textbook Gewurz.
This is all Pinot Blanc from three parcels. Fresh, vertical and very tasty.
The 2018 Muscat sec is from parcels above and below Grand Cru Vorbourg on mixed terroir of limestone/marne/sandstone. Aged on the lees for 11 months, bottled with zero added SO2, 13.1% alc, zero RS.Pale gold color, nose fresh, intense and intriguing with yellow flowers, chamomille and muscat. The palate is dry, ripe and ample with spicy fruit, with bitter pomelo (grapefruit) finishing with lovely minerality and ripe muscat flavors. A lovely aperitif or serve with terrines and vegetable tarts, artichokes, asparagus, fennel, ceviche with dill...
100% Sylvaner from the lieu-dit "Bergweingarten" on brown calcerous soils, mid-slope, aged on the lees for seven months in old foudre. This is a vibrant dry Sylvaner, drinking more like a dry Riesling. Aromas of yellow fruits, flowery hay, white pepper and wet limestone. Full-bodied and dry, the palate is well-structured and mineral with flavors of white peach, black peppercorn and limestone with a very long saline finish. Serve this lovely dry Sylvaner with shellfish, grilled fish and fish in sauce, and roast chicken with lemon and rosemary.
Though this Riesling was produced before the Hausherrs converted to Biodynamic farming and started making natural wines, it is proof that I actually do love varietal wines from Alsace and I don't mind a little added SO2! The wine was fermented in stainless steel, and bottled with 20 mg/l of SO2. Soils here are a mix of marl and sandstone with north-west exposition. It's a very classic Alsace Riesling, with notes of petrol and passion fruit. There's lovely ripeness here, balanced by zippy acidity, and subtle oxidative notes. -EL
This is a special bottling that the Hausherrs made from a difficult 2014 harvest. Mildew had created problems with their tiny plot of Pinot Noir, so they made a Blanc de Noirs from their miniscule 0.3 hectares. They then aged the wine for 4 years in a large barrel. The result is a deep golden, slightly oxidative and remarkably expressive wine, with notes of butterscotch and creme brûlée. -EL
Aussitôt Bue is a blend of Pinot Auxerrois* and Sylvaner, with a small amount of Tokai Pinot Gris, from an east-facing parcel on sandstone terroir. Notes of white melon, lemon curd, and lychee, with a touch of fleshiness on the palate. A friendly wine, and a great aperitif sipper. -EL*I ask every Alsace producer what the difference is between Pinot Blanc and Auxerrois, and Hubert had some insight on the matter! As he explained, Auxerrois typically has lower acidity than its close cousin Pinot Blanc, but is known for lovely aromatics, while Pinot Blanc is greener and less beautiful aromatically.
A blend of Riesling and Pinot Gris from marl and sandstone soils. This wine was a treat to taste over several hours and maintained it's freshness and energy into the second day. Notes of lemon verbena, and stone fruit. Pinot Gris gives some heft and power but it's very delicate and round. Riesling provides straight acidity and melon fruit. This is a great example of a natural wine that is first and foremost complex and terroir-driven. The detail of it's lack of filtration or sulfur addition is important and noteworthy of course, but it does not define the wine or predict how complete and well-made it is. -EL
A great site for Gewurztraminer, expressed beautifully (dry) by Domaine Albert Mann in the excellent 2019 vintage. We love the vineyard description by Vins d'Alsace "The Kaysersberg valley, protected from the winds, welcomes the Furstentum hillside in its bosom. With a south-south-west exposure, it’s an island of Mediterranean calcicolous vegetation. The brown, limestone soil is pebbly, skeletal and porous with outcrops of bedrock. These are marl-limestone-sandstone from the Middle Jurassic period, covered at the end with Tertiary conglomerates. It’s a steep slope (37%) which optimizes the sun on a soil which accumulates heat and water. These are privileged conditions to make great wine. Furstentum was already cited in 1330 in the inventory of wines belonging to the Basel convent. A wine which ages well, Furstentum has great finesse and remarkable aromatic weight."
I am nothing if not a proponent of #AWATDT (Alsatian Wine All The Damn Time!). And this fabulous bottle of Albert Mann 2019 Wineck-Schlossberg Grand Cru Pinot Gris is doing nothing to disabuse me of that notion. There’s a lot of confusion about Alsatian wine—pointy bottle: it’s sweet right?— which I won’t clear this up with this tasting note (short answer: sometimes). But in this case this is decidedly dry and also textured, mineral, and trés complex; just the thing for brown (and orange) food season! The nose offers aromas of dried flowers, rose water, pink salt, and peach skin. The palate is dry, but shows its ripeness with pretty stone fruit and pear nectar character and a bit of glycerol, underlain by a pungently salty mineral core, a bit more iodine than fleur de sel. The finish is long and layered balancing floral character with is sapid, earthy core. This is brilliant with roasted honeynut squash and Vichy carrots, not to mention pan-roasted pork chop, but this will sing with turkey, not to mention Peking duck Well worth a look. John McIlwain