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.
Lackner-Tinnacher is one of (if not the) only certified organic producers in the Styria region of Austria. Styrian wines are not known widely in the US, mostly because there is a healthy local tradition of drinking wine and 90% of wine made in Styria is consumed there! Kati Tinnacher is a bit of an exception to the rule in the area. Where lower quality wines are often produced in good quantity and quickly, she has been trying to slow down releases and is working only with estate fruit instead of also buying grapes. This Morillon (Chardonnay) is from the local equivalent of a premier cru parcel called Eckberg. Morillon was likely brought to the area in the 17th or 18th century and is a mort tart and acidic clone of Chardonnay. The wine here is aged in large Acacia barrels and then in bottle for 6 months before release. Our friend Daniel Hubbard knows the winery and the region well and explains that the area has more in common with Friuli than Austria, as there is three times the amount of rainfall here than in the Danube Valley, and soils are similar to those in Friuli as well. The wine has nice structure and a bit of weight. If you don't like Chardonnay, pretend it's not, and if you do, this may not be your favorite but will be unique to any Chardonnay you've tried and is, subjectively, very enjoyable. - Eben
Mantlerhof is one of the oldest organic wineries in the world. Originally part of the Salzberg Abbey, their motto is "Organic since the year 1000!" Situated in the Niederösterreich, the estate was purchased from the church by the Mantler family in the 1860s and has been certified organic since 1969. This is a liter of Gruner Veltliner that usually doesn't come to the states, but there was some of the 2019 vintage made available to the NY market. It's fresh, salty/sour, aged in stainless steel, with 10% underripe grapes utilized for that extra snap. Refreshing, to say the least! Not a textured Gruner, as should be clear from the description, this is a perfect thirst quencher and a nice deal for a liter of organic wine. -Eben
Biodynamic Pinot Noir rosé bubbles! Bright red fruit, and a slight herbaceous quality buoyed by a fresh mousse. This would be lovely to start an evening, or could most definitely be enjoyed at the end with a cheese plate. Maybe also pop a bottle while cooking! -CB
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 at 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 Bruck vineyard is S/SW in orientation, with steep, stone terraces rising to up to 480 m in elevation with orthogneiss/schist/granite soils, vines in Martin's parcels are about 50 years old. Fermentation is spontaneous with wild yeasts, and all aging is in stainless tank with long lees contact (8 months). Electric green strawberries and peach blossoms flood the nose, the palate has a balance between crystalline acidity and a concentrated density with tangy lemon and just ripe stone fruits; a beautiful representation of Bruck! Cari Bernard
Puszta Blanca is a blend of Grüner Veltliner, Pinot Blanc, and Muscat Ottonel. Just as easy-drinking as the Puszta Libre (red), with a fresh briny quality that makes it thirst-quenching and delightful. A playful nose of lime oil, and raw (green) peanut; the palate is quite punchy with notes of golden apple, lemon candy, apricot marmalade and a tart briny element lifting the finish. -CB
Claus Preisinger's winery is right outside the tiny town of Gols, on the northeast corner of the Neusiedlersee. Biodynamic since 2008. The name 'Kalkstein' is in reference to the shell limestone soils found in the vineyards where the Blaufränkisch grows. Average vine age is 30-years-old, grapes are hand-harvested, and spontaneously ferment in stainless tank followed by aging sur lie in used large wooden barrel for six months before being bottled with low amounts of sulfur. True to form, his Blaufränkisch shows bright minerality and great texture through the layers of juicy plum, black raspberry, and savory herbs. The newly arived 2019 is delicious and vibrant, with dark fruit and light-medium body. People speak about drinkability, and we don't like to overuse the term, but it couldn't be more apt to describe this lovely red.
The name Kalkundkiesel designates the use of sites that are rich in chalk (kalk) and pebbles (kiesel). The blend is 60 % Weissburgunder, 30 % Grüner Veltliner, 10 % Chardonnay. The fermentation occurs with the skins, and the wine is aged for 6 months in neutral oak barrels on the lees. This wine opened up my eyes to the potential of Austrian whites, and I will always thank our esteemed former colleague Cari Bernard for bringing in interesting and "outside the box" wines from the country. Everything about this wine asks for patience and focus. The nose is enveloping, with stone fruit (white nectarine) and citrus notes, the texture on the palette is both rich and crispy/crunchy with mineral backbone. A lovely wine to sit back with and a very approachable (and clean) wine, particularly commendable as it's produced without added sulfites. A fine choice with Thanksgiving fare, as the stone fruit character and density make a suitable pairing for a fall harvest meal. -EL
Maria and Andreas Harm have around ten hectares spread between Kremstal and Wachau, with their 500-year-old cellar located on the Kremstal side. 'FIO' stands for four-in-one: Grüner Veltliner from vines aging 10-30 years, from four different vineyards. The wine is fermented and aged in stainless steel, with lees contact until bottling. White blossoms mixed with green herbal scents, the wine boasts a rich texture balanced by saline notes, and orchard fruit.
Michael Wenzel is one of the few winemakers left in Austria making dry Furmint (a grape usually found in noble sweet wines of both Austria and Hungary). His father, Robert, brought Furmint clippings from Hungary back into his family's hectarage in the mid-eighties. Michael continues to plant vines and has been looking for ways to adapt the grape to the current terroir of Rust. So far the results have been (for us) a benchmark example of the variety. Scents of quince, white blossoms, apples, nectarine and herbs waft from the glass readily; the palate is powerfully concentrated with stone fruit and quince balanced with crystalline acidity. Fantastic! -CB
Wimmer-Czerny is an old estate in the Wagram, east of Vienna. In the wine world of Austria, Hans Czerny is a foremost specialist and one of the oldest practitioners of biodynamic farming, along with Nikolaus and Christine Saahs (from Nikolaihof). 2019 was a heralded vintage for Gruners, so many of the recent bottles I've opened have been from 2019, but tasting this 2017 from Wimmer-Czerny was memorable, as there is impressive length and density (perhaps from the little bit of age) for a Gruner at this price. Translation of the refreshingly unhip Wimmer-Czerny website says that Weelfel is a "top location with a special terroir." The soils are stony gravel mixed with sand and fossils. Vines grow on the upper part of terraces at about 300-370m, and because of poorer water supply, produce leaner wines that take a bit more time to develop. This wine is very nice now and should continue to age for short term. -Eben
Wimmer-Czerny estate has been producing Roter Veltliner wines since the 1880s, and is the source for two major clones of Roter Veltliner, so they know a thing or two about the grape! Roter is possibly related to Vitovska or yellow Traminer (different theories abound), and has an extremely high phenolic content for a white grape, with a type of acidity that has more in common with red grapes than other white grapes. Romans liked this grape, most likely because of its vitality and ripeness late in the harvest, which gave more alcohol. This is the most interesting and enjoyable Roter Veltliner I've tried and sparked a desire to try more. From 55 year old vines. There is a nice, broad texture, roundness without ripeness or "fruitiness." It does stand out as a bit different from most whites. It's hard to explain but at $20, just try one and you'll see. -Eben