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.
This is pure, unadulterated, traditional Chilean Pipeno! Agricola Yumbel Estacion is operating as Chilean winemakers have for over a century. Their Paìs vines are over 100 years old, they winery operates with no electricity, the wines are fermented and aged in actual "pipeno" barrels made from native Chilean rauli trees, and there is nothing added, including sulfur. In the glass it has a deep red, almost opaque color with notes of raspberry, black cherry, lemongrass, and dried herbs on the nose. The palate juicy and lifted with crunchy red fruit, blackberry, and blood orange with grippy, mouth-coating tannins. Serve this slightly chilled with anything fresh off the grill! Michelle DeWyngaert
'Flama Roja' comes from the Bichi estate vineyard in Tecate, Mexico which is farmed biodynamically with no irrigation. Bichi is working hard to make put Mexican wine on the global stage and insistent that the wines be made as traditionally and naturally as possible working hand in hand with organic farmers in the region, and employing local craftsmen for the concrete tijana's used during fermentation. This bottling comes from young vines planted in 2004 and is a blend of Tempranillo, Cabernet Sauvignon, and Nebbiolo. You might think these three varieties would create something heavy and intensely tannic, but this is actually elegant and medium-bodied.
Jean-Marc Roulot brings his incredible experience in Burgundy to the southern hemisphere with this stunning collaboration with Piero Incisa della Rocchetta at Bodega Chacra. The Chardonnay for the Chacra bottling comes from 40 year-old vines grown on river stones covered with crushed white calcareous rock and this wine is the perfect medium for displaying the unique terroir of Rio Negro. The grapes are picked in the early morning and pressed immediately into vertical steel tanks and aged in a combination of 20% concrete eggs, 15% stainless steel tanks and 20% used French oak barrels for ten months. This bottle is immediately transporting with the scent of the wax seal made from the beeswax of the hives situated throughout the vineyard. Upon opening the nose is subtle, but with time and air, blossoms with notes of fresh chamomile and honeysuckle, white peach skin, crème fraîche, and wet stone. The palate highlights minerality and vibrancy; clean, fresh, powdery texture invoking the calcareous soil, with plenty of refreshing acidity tempered by the partial oak aging. Though I thoroughly enjoyed this bottle young, the balance and structure warrant cellaring for 5-10 years, if you can be so patient. Michelle DeWyngaert
The fruit for this bottling comes from 50 year-old vines grown in the stony soils of Barreal in San Juan. The wine is fermented to complete dryness and though it sees five days of skin contact, the wine still shows plenty of varietal character with bold tropical and floral aromatics, and just a hint of tannin on the palate. There is a surprising dichotomy of lightness in the wine matched equally with juicy roundness. On the nose is a bouquet of lillies and aromatic flowers with starfruit and juicy peach rings (in the best way), and the palate is bursting with ripe yellow peach, tangerine, and signature stony finish from the Cara Sur vineyards. Michelle DeWyngaert
A family affair with two brothers at the helm creating classic examples of Mendoza's most famous grape varieties. This Malbec bottling is made from organically farmed grapes from La Consulta, Luján de Cujo, and Medrano. The grapes are fermented with three daily pumpovers to build color and extraction, and then aged for 10 months in American oak to soften the texture before being bottled unfined and unfiltered.
Santa Cruz de Coya comes from a truly special and very old vineyard of Pais in Bío Bío, very isolated and tucked into the mountains. These old vines are short and bush trained, planted on quartz and granite soils, and immersed in the ecosystem of the valley. The particularities of the location (the microclimate, its isolation, the completeness of the ecosystem) preclude the need for sulfur or copper treatments in the vineyard, allowing for a more-than-organic method of farming. Interestingly, the strong local yeasts (perhaps emboldened by the natural farming) also lead to a faster fermentation. Of the 2019 red wines from Roberto Henriquez, this is probably the most serious and the most elegant, with abundant structure and fine tannins. The nose shows red fruits, garrigue, stone, and a certain savory character; the palate is long, balanced, and medium-bodied, with raspberry and blackberry, delicate herbal spice, and a very mineral finish. Don't be afraid to decant this, or to hold onto a few bottles for opening in five years. One of the finest demonstrations of what Pais is capable of, I think.
From an historic vineyard of extremely old (200+ year old) vines of Pais near Santa Juana, in the Bío Bío valley. This is likely one of the oldest vineyard sites in Chile, planted on sedimentary red clays and old volcanic soils. It is also the lightest of Roberto Henriquez’s red wines in 2019, clocking in at roughly 11.5% alcohol due to the slow-ripening character of the area. Tierra de las Pumas shows fresh purple florals and blueberries on the nose, with a deep echo of herbs and earth behind. The palate is bright and refreshing, with a broad mineral seam behind small red berries and orange zest and very delicate tannins.
The fruit for Rivera del Notro Blanco comes from Roberto Henriquez’s neighbor, Cesar Henriquez, and a few other neighbors. Roberto manages the farming at all of the plots, and the youngest vines are around a hundred years old. This is a blend of Moscatel, Semillon, and Corinto, made like the other white wines from Roberto: the grapes were destemmed then allowed to naturally ferment with their skins in tanks, with the skin-contact lasting the duration of the fermentation. Compared to the two Semillon wines from Roberto, Rivera del Notro certainly shows a bit more like Muscat aromatically, with notes of ripe orange, grape, and white pepper, but the palate is quite refined, with the skin-contact lending an appealing structure, and plenty of minerality balances notes of orange, peach, and pear.
Pedro Parra is champion of terroir. After getting a PhD in the subject and consulting for some of biggest names in wine-making worldwide, he began this project with his family in their homeland, Itata, Chile. The 'Imaginador' is a unique Cinsault from 70-80 year old head-trained vines, but because of the more than 200 year history of this vineyard, there are smatterings of Muscat, Semillon, Carignan, and País planted throughout that make their way into the blend. Pedro purposefully sought out pockets of granite for the vineyards he works with because of the structure it gives to the wines. The grapes are aged in stainless steel and cement tanks for one year, then rest for eight months in bottle before release. Each vintage of this wine has been different! The 2019 has notes of roasted beets, dark rock, dried violets, stewed, spiced plums, and wild raspberry. The palate is juicy and very low tannin, but lighter than previous years at only 12% ABV, and brighter, fresher, than the nose would lead you to believe. Michelle DeWyngaert
Way up at 3,215 ft elevation is the picturesque Tikal estate in the famed Vista Flores area of the Uco Valley. The vineyards are organic and biodynamic certified and entirely ungrafted. Though this is a blend of 60% and 40% Syrah, lovers of classic Mendoza Malbec will find much to enjoy. Luscious, ripe blackberry, cassis, and plum preserves are balanced with more savory notes of black pepper, cedar, and a little cured meat. The wine is aged for 8 months in 20% new oak (mostly French, with some American barrels used), and 80% neutral barrels, giving it just a kiss of baking spice and vanilla. Michelle DeWyngaert
100% Carignan from 60+ year-old vines in the Maule Valley, grown on granite with organic practices and no irrigation. The grapes are fermented in and aged for four months in cement vats to maintain the freshness and purity of the fruit.
"Pipeno" actually translates to barrel, but in this case it refers to an old tradition of making large barrels of juicy, quaffable wine for everyday drinking, and this wine is a perfect example. The blend is 80% Pais and 20% Carignane from 120-year-old vines. Though the climate is very warm in Maule, the Humbolt Currant helps maintain acidity and keeps the fruit from over-ripening. The País is destemmed with a traditional zaranda, and the Carignan is left whole-cluster. Together the wine is aged briefly in concrete before bottlling.