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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.
Grüner Veltliner from vines planted in 1959 on a mix of clay, gravel, and limestone soils, aged in stainless steel for five years before bottling.
100% Roter Veltliner planted in 1979 near the top of Gaisberg (Zöbing side). Known more for being a top site for growing Riesling than Roter Veltliner, Martin and Anna Arndorfer purchased this vineyard in 2010 (after being warned not to do so by relatives). The primary rock up there (300+ meters, south facing) is predominately Gfohler Gneiss along with Mica-Schist. Both 2012 and 2013 had very similar vinifications: few hours of maceration, aged in a mix of oak and stainless steel, with ten months on the lees and no fining. 2012 was the first vintage of this wine, boasting a beautiful, aromatic nose of brown butter and rich toffee with golden apple and citron. On the palate the wine has an opulent texture, rich and soft, with notes of candied citron, ginger, pear, yellow apple, and salted caramel. Cari Bernard
100% Roter Veltliner planted in 1979 near the top of Gaisberg (Zöbing side). Known more for being a top site for growing Riesling than Roter Veltliner, Martin and Anna Arndorfer purchased this vineyard in 2010 (after being warned not to do so by relatives). The primary rock up there (300+ meters, south facing) is predominately Gfohler Gneiss along with Mica-Schist. Both 2012 and 2013 had very similar vinifications: few hours of maceration, aged in a mix of oak and stainless steel, with ten months on the lees and no fining. We are very lucky to have two different vintages to choose from, ultimately showcasing the influence of the vintage. Reflecting some similar development on the nose as the 2012 (salted toffee/brown butter), there is also a brighter note of Seville orange zest, and the palate reveals a higher acidity, with tangy orange/lemon oil, and brighter vegetal tones alongside the pear and apple fruit. Not austere by any means, but the 2013 does come off as stonier and edgier than the 2012. Cari Bernard
Michael Gindl currently works ten hectares of Demeter certified vineyards in the Weinviertel, about 30 km northeast of Vienna. The Little Buteo is made from Grüner Veltliner grown on loam and loess soils on gently rolling hills outside of his home village of Hohenruppersdorf. The must spontaneously ferments in stainless steel with no temperature control, and ages for six months on the lees in stainless tanks. A small amount of sulfur was added at bottling. The wine is fresh and complex, with notes of pollen and white blossom on the nose; on the palate the wine is linear, savory, and bright, with tart lemon zest, green plum and apple, and a core of stony minerality. Cari Bernard
100% Grüner Veltliner, from vines around 40 years in age, grown on a mix of loess and clay soils. Spontaneous fermentation begins in a mix of used oak barrels and stainless steel tanks. Apple blossom and green apples on the nose, this pét-nat boasts a powerful and creamy mousse with notes of lemon zest, white raspberries, peach skin, with just a whisper of residual sugar, and a layered, long finish. Cari Bernard
It's hard to imagine a better deal than this full liter of organic Grüner. The 2016 is a touch leaner than last year: crisp minerality and mouthwatering acidity lift notes of white blossom, yellow apricot, and salted lemonade. Cari Bernard
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
The top billing of the Steiner Hund vineyard delivers in spades in this gorgeous 2010 Riesling. The nose is mesmerizing with aromas of limewood, Doyenne du Comice pears, chestnuts, licorice, tarragon, and allspice. The wine floats effortlessly on the palate and is held aloft by a refined minerality that offers notes of Granny Smith and fresh ginger through to a bitter orange finish. A stunning apéritif! - David Salinas
Unusually slender for a red wine bottle, the Puszta Libre! bottle shape takes its inspiration from vintage soda bottles, a cheeky nod to how chuggable this wine is; and if that's not enough we are also instructed by the label to "drink cold"! Mostly Zweigelt with Sankt Laurent, fermented in stainless steel and aged in large (600L to 1000L) used oak barrels. An electric purple in the glass, this vintage brings us a bit more mineral cut with notes of black raspberries, raspberry seed, tart red plum, ripe red cherries, and fresh juicy blackberries. Cari Bernard
Claus Preisinger has managed to delight us again! Light peach in the glass, this méthode ancestral (read: pét-nat) sparkler is 100% Sankt Laurent, picked early to preserve acidity. Aromatic and fresh, notes of white flowers and green strawberries give way to a lively mousse with vibrant flavors of tart peach yogurt, wild strawberries, and rose petals. Cari Bernard
The Stadlmann family has been making wine since the 1780s in the Thermenregion; sheltered from the northern winds by the Vienna Woods, it is one of Austria's warmest wine growing areas. The 'Classic' line of wines are aged in large, used barrels to showcase the true character of the grape and terroir. 2015 is darker on the nose than 2013, with notes of cherry cola, black cherries, and red flowers. The palate is smooth and juicy with bright flavors of tart yet candied red cherries. A wonderful wine to have with a wide range of food! Cari Bernard
Sankt Laurent from the Feiersteig vineyard in Eisenstadt; vines up to 52 years in age, organically grown on calcareous soils, natural yeast fermentation in open tank, aged in small wood barrels for 21 months. Drinking really well right now (5/2017)! Dark and savory, a touch fuller than medium-bodied, with umami-rich notes of soy sauce and roasted tomato, raisin, dates, red and black plum, deep brooding earth, smooth with a long finish and great balancing acidity. Cari Bernard