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.
This is a unique opportunity to taste wines that are changing the way California is making and drinking wine! Please join us at 5:00pm this Wednesday as Hank Beckmeyer pours his beautiful natural wines from La Clarine Farm, and taste with Hardy Wallace of Dirty and Rowdy, who is bringing fantastic new energy to American wine culture. Then at 7pm, join Hank for a glass at Racines NY (94 Chambers Street) or join Hardy for dinner, with a superb menu created by Racines Executive Chef Paul Liebrandt. (Only a few seats are left.)
Please see below for new releases from both estates that will be available for sale at Chambers Street. Hardy will offer the following wines with dinner at Racines: 2015 Pinot Blanc, Traditional Method; 2016 Chenin Blanc, Mendocino; 2017 Viognier, Alder Springs Vineyard, Mendocino; 2017 Mourvèdre, Unfamiliar; 2014 Mourvèdre, Evangelho Vineyard, Contra Costa; 2015 Mourvèdre, Rosewood Vineyard, Redwood Valley; 2016 Mourvèdre, Enz Vineyard, Lime Kiln Valley; 2016 Petite Sirah, Maple’s Spring Street Vineyard, Napa; 2016 Merlot, Alder Springs, Mendocino; 2016 MSG (Mourvèdre Syrah Grenache), Chalone; 2012 Semillon, Skin and Concrete Egg Fermented, Yountville; 2013 Mourvèdre, Santa Barbara Highlands. $155 plus tax and tip, please contact Racines NY for reservations: 212-227-3400 or firstname.lastname@example.org.
See you this Wednesday! (Wines arrive Wednesday 6/13)
Whole cluster fermented and aged in a combination of puncheons and tanks. Bottled unfined and unfiltered with a mere 20 ppm of sulfur. This is an awesome, lifted, but very mineral-driven wine. Dark blood orange peel character mixes with herbal and mushroomy characteristics. This is medium weight, not as dark and inky as some Mourvedre, but with fantastic acidity and natural structure. Volcanic soils give this a little density and smoke on the palate as well. Andrew Farquhar
100% Mourvèdre sourced from vineyards in Amador, El Dorado, Monterey, and Santa Barbara counties (varies by vintage). 100% whole cluster fermentation with only native yeast used, this is a consistently generous and friendly wine with potential to evolve after a long decant. Fresh aromas of lush raspberries, tart cranberries, and mountain herbs deepen with black pepper, sandalwood, musk, and earth after a few hours. The palate offers some structure and crunchy acidity without being overly austere. We thoroughly enjoyed this with a slab of BBQ ribs. Amanda Bowman
A blend of 31% Melon de Bourgogne, 26% Chardonnay, 22% Chenin Blanc, 8% Viognier, 7% Riesling, and 6% Muscat sourced from Monterey, Mendocino, and Napa AVAs. The 2016 has a bouquet of lime flower, salty orange citrus and juicy stone fruit. The palate is rich and creamy but a cool mineral acidity gives an energetic lift that makes this fabulous for all seasons and with almost any dish. Recently we enjoyed this with fried shrimp tossed in chili oil. Amanda Bowman