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.
Fornacina only produces their riserva bottling in their very best vintages. From 100% Sangiovese Grosso selected from vineyards in Castelnuovo dell'Abate, a charming village hanging over the Abbey de Sant'Antimo a couple kilometers south of Montalcino. This riserva wine is vinified in stainless steel for thirty days before spending 48 months in the huge Slavonian oak casks traditional to the region. After this, the wine spends another twelve months in bottle before being released to the market. This allows an extraordinary delicacy of tannic texture that belies this wine's immense power. This is on the spicier side for Brunello, with notes of morello cherry and plum enrobed in silken hints of baking spices like cinnamon, vanilla, and licorice. Full bodier, rich, and elegant, this wine is fantastic with braised meats, filet mignon, wine-based stews, and osso buco. Andrew Farquhar
The delicious "Il Meticcio" is a blend of Canaiolo, Malvasia and Ciliegiolo - a blend dedicated to their mixed breed dog "Tiberio." The wine shows a beautiful pink/orange color and aromas of red currant, cranberry, blood orange and rose, quite lovely. One finds bright red currant and tart morello cherry on the palate which is ripe and sapid but light and refreshing with stone and mineral flavors lingering in the finish with red fruits and citrus. Quite delicious now - and a perfect choice for Thanksgiving - this should drink beautifully over the next 12 to 24 months.
When Michael purchased the Monte Bernardi Estate in 2003 he was committed to making traditional Chianti without the use of "Bordeaux" varieties even though estate was already planted with French grapes that found their way into so many of Tuscany’s wines. He was already in the process of replanting the vineyards used to produce Retromarcia, so rather than uproot more vines, he diverted all of the French grapes into his own Bordeaux blend: Tzingana. Composed of 45% Merlot, 40% Cabernet Sauvignon and Cabernet Franc, and 15% Petit Verdot, all co-fermented for 3 weeks and raised in barrique and tonneaux for 2 years, the wine is certainly more dense and smooth than any of his Chiantis. Rich blackberries and cassis are lifted by the smell of black tea and bay spice. Soft texture and smooth ripe tannins are supported by nice acidity, and there is a discernible minerality on the finish. Andy Paynter