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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Our good friend Pierre-Olivier Bonhomme, aka Pierre-O, will be passing through New York tomorrow, July 10th, and will be pouring his wines here at Chambers Street from 5 - 7 pm! We've been tasting with Pierre-O for years, and have been really impressed with the evolution of his wines since he began working on his own nearly 10 years ago, so we definitely recommend swinging by to meet him and taste the recent releases.
Pierre-O is a Loire valley local who got his start with wine at an early age, working with Jean-Marie and Thierry Puzelat at the Clos du Tue Boeuf. What started as harvest work turned into an opportunity to help Thierry Puzelat run a side project that he started in the 1990's, after several years of challenges in the family vines. The two worked together, with Thierry mentoring Pierre-O, and they bottled the wines under the name Puzelat-Bonhomme. As of 2011, Pierre-O took over winemaking duties, and in 2013, he took over the project fully, as Thierry shifted his focus back to carrying on the family domaine with his brother. Pierre-O's most recent offerings are a testament to his skill and passion, and an indication that we have plenty to look forward to in the years to come!
Pierre-O was able to source some Melon de Bourgogne grapes from Coteaux d'Ancenis (from an up and coming winemaker named Philippe Chevarin). Known for stony and mineral expressions closer to Nantes, where Muscadet is produced, the soils and inland climate of Ancenis provide a bit of a rounder expression of Melon. Still subtle on the nose and mineral from start to finish, there's nice weight in the mouth, expanding the possibilities of pairings well beyond oysters and shellfish! EL
Menu Pineau, also known as "Arbois" is described in Wine Grapes (J. Robinson et al.) as "an old variety from the Val de Loire named after its similarity to Gros Pineau (Chenin Blanc)...although it has nothing to do with the village called Arbois in the Franche-Comté." It is an offspring of Gouais Blanc, along with many other European grapes, and is "a little more rustic, but less acid than Chenin Blanc," according to Thierry Puzelat. The 2017 La Tesnière Blanc by Pierre-Olivier Bonhomme is from organically-grown vines, 75% Menu Pineau and 25% Chenin Blanc, in this great parcel that abuts the Clos Roche Blanche in Touraine. Bright pale gold color. Subtle aromas of grapefruit, pear, dried herbs, stone and caramel. The palate is austere and stony, with firm acidity and flavors of hazelnut, citrus, baked apple, earth and brown spice. A really fascinating wine and a great pairing with sushi, grilled fish with fennel, lemon chicken, aged goat cheeses and much more. Highly recommended to lovers of unique natural wines.
This "poil dur" is wagging its tail again in 2018, showing the extra ripeness of this great vintage in the Loire Valley, with juicy aromas of blackberry, rose, spice and citrus. It's Gamay with a bit of Cabernet Franc in this vintage, with an extra layer of ripeness, and nice density of bright blackberry fruit, a bit floral and spicy. Quite refreshing with good length of lush berry fruits and citrusy acids in the finish. Serve a bit cool with charcuterie, chicken and pork - just delicious! David Lillie
Pierre-Olivier has made a simply delicious (and just a bit peculiar) Touraine Sauvignon Blanc. The wine shows a pale bronze color with aromas of ripe pear, lime flower, gingerbread and honeysuckle. Dry but with lovely ripe pear and apple on the palate framed in firm acidity, with stone, saline mineral flavors. It's both crisp, but also round and tropical, with almost an oxidative touch. All in all, there's a lot of character in this inexpensive wine - enjoy by itself or with any fish, chicken or white meat dish, great with goat cheeses and Asian foods as well.
Malbec is known as Côt in the Loire Valley, and this wine, simply labelled: "In KO we trust" is a strong example of what this formidable grape is capable of in the region. It is definitely not as dark, ripe or fruity as the typical Argentina offering, but what it lacks in overripe fruit and new oak it makes up for in elegant tannic structure, and an ample amount of finesse. It's nice to drink now with any late summer grilled foods, and has enough acidity and grip to be a prime candidate for a few years of bottle age.