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.
Although Chambers Street Wines is known for our outstanding selection of grower Champagnes, we are equally proud of the variety and quality of the sparkling wines that we offer throughout the year, many of which are imported especially for Chambers Street. These delicious and affordable wines can make your holiday party or New Year's Eve a fun and fascinating tasting experience. With a roster of distinctive cépages - Chenin Blanc, Romorantin, Côt, Folle Blanche, Pinot Auxerrois, Chardonnay, Gamay, Grolleau, Zweigelt, Pinot Noir, Sankt Laurent, Pinot Auxerrois, Xarello, Garnacha, Trebbiano Modenese, Lambrusco Grasparossa, Moscato, Maccabeo, Parellada, Baga and Bical, you can astound your friends and family with an incredibly savory celebration!
Most of the wines offered today fall into two general categories, the first being Champagne method, or as the EU has decided to call it, "Méthode Traditionelle," (with local variations) in which a base wine undergoes a secondary fermentation in bottle with added sugar and yeast, which is usually sweetened again when disgorged off the lees. The second, and increasingly popular style, is Pétillant Naturel, or Méthode Ancestrale, in which a wine's fermentation is stopped (usually by chilling) at about 12 grams of sugar per liter. The wine is then bottled, with the fermentation continuing in the bottle, producing carbon dioxide, sometimes finishing with a bit of sweetness, and bottled under a crown cap. Pétillant Naturels can be quite refreshing and delicious and are frequently made without the addition of sulfur dioxide - you will find many fine examples in today's email.
NEWS FLASH - Just arrivng, Romorantin for New Years - the distinctive Philippe Tessier 2018 "Phil'en Bulles" Pet Nat (no added SO2), 80% Romorantin, 20% Menu Pineau (OK, Orbois). Arrives 12/24, we hope...
Below Canal Street deliveries available daily through 12/31. NYC Truck deliveries Mon - Sat through 12/31. Please inquire for other shipments...
Another rare wine in the world of Prosecco – a true natural wine, certified organic, made without sulphur, refermented in bottle and aged on the lees. What you get is Prosecco with real character and rich flavor. It’s aromatically bright with lemon notes, and in the mouth is bone dry with refreshing green apple, savory and stony, and great with food with its charming very slightly bitter and fresh finish. A wine that way out-performs at the price. Jamie Wolff
In Emilia-Romagna, Terraquila creates red méthode ancestrale sparklings from organic Lambrusco Grasparossa. The wine goes through a cold maceration with the skins. It is aged for 15 months on the lees and is released without disgorgement. The color of the Falcorubens is a dense red. Aromatically, the wine offers roasted coffee and dark forest fruit, with a touch of barnyard and earth. Similarly, the palate is full of burly flavors like smoke, plum, raw herbs, and espresso. The structure is soft with a touch of tannin. A lovely wine to sip, a great bubbly for the cooler weather. David Hatzopoulos
Pepe Raventós stepped outside of the Cava appellation in 2012 to create the Conca del Riu Anoia designation. The de Nit rosé was the first Conca wine and continues to sate and impress us with its lively expression of calcareous soils, rich with marine fossils. This is an incredibly versatile sparkler that has crisp, pretty stone fruit and light raspberry fruit with a gorgeous minerality. AR
What a difference 2 kilometers makes! Bruno Dangin's Crémant de Bourgogne is made from 100% Pinot Noir from organically farmed vines in Molesme, located just beneath the southern border of Champagne's Aube.The limestone rich soils are the same as those of their pricier neighbor to the north. Boasting a fine bead and soft mousse and aromas of red fruits and autolyse, one would be hard pressed to spot the difference. The palate offers great depth, pure pinot fruit, and a suave, layered, persistent finish. This is a great value in bubbles and will grace the holiday table nicely. John McIlwain
This is a rare item: Clean, crisp dry Prosecco, made from organic fruit, indigenous yeasts, very low SO2. This is a wine that will please everyone – your inner wine geek, and your (here please fill in the blank for your friend or relative who pays no attention to the details but will guzzle it down and ask for more). An amazing value! Jamie Wolff
This is a zesty sparkling from the hills of Emilia-Romagna. A blend of organically farmed Trebbiano di Romagna and Pignoletto, fermented méthode ancestrale, and left on the lees in bottle. The nose is a mix of bright citrus fruits (lemon, lime), apple, and fresh grass, paired with more savory aromas of warm herbs. There is a chalkiness on the palate that is both a structural quality and a flavor profile, along with notes of apple and lime. David Hatzopoulos
Biodynamic Pinot Noir rosé frizzante for fall! Notes of tart red grapefruit, tangy orange zest, wild strawberries and loquats are buoyed by a creamy mousse. This would be lovely to start an evening, or could most definitely be enjoyed at the end with a cheese plate. Maybe also pop a bottle while cooking your holiday feast! Cari Bernard
Jo Landron's vivacious "Atmospheres" is made with roughly equal amounts of organic Folle Blanche, Pinot Noir and Chardonnay, hand harvested and fermented with wild yeasts. It's a Methode Traditionelle (Champagne method) that's very dry and refreshing, with lively aromas of pear, citrus and red currant. The palate is vibrant and fresh with flavors of pear, quince, citrus and brioche. It's a delicious aperitif and will pair well with oysters, salmon, crudites and charcuterie and it's great for a crowd on New Year's Eve!
Mostly Pinot Auxerrois with some Pinot Noir in the mix, this is a methode ancestrale "Pet Nat" from Laurent Barth... a wine we never knew existed since most of it is sold in Europe and Laurent keeps a fair amount at home to share with friends. The wine shows a pale pink color and delicate aromas of raspberry and strawberry with arange peel and wet stone. The palate is bone dry with lovely hints of berry and stone fruits, citrus and minerals, long and refreshing - this is a beautiful wine and a great value. Laurent says it's the kind of wine that gives you "juste le temps de bat le sil," (enough time to bat your eyelashes) before it's gone! EL
From a plot of old Chenin Blanc vines, François' Brut NV is kept on the lees for 18 months before bottling. It has pretty apple, pear, floral and toasty flavors with good acidity balancing the fruit. The current cuvée is from 2015 and it's one of their best ever - a bit riper than usual with round but well defined fruit—a great alternative to Champagne, Aromas are transcendent to summer days with notes of crushed seashells, honeysuckle, and warm apricot skins. Flavors of briny half-shell, pear, and almond skin cascade with bright lemon and honey comb. This is delicious as an apéritif before the meal or afterwards with apple pie. This is a great choice during the holidays - a real crowd-pleaser at a great price, before, after or during the meal!
The Guillemot-Michel "Une Bulle" comes from a tiny parcel of old vines on limestone with red clay, high in iron. The wine is a Pet-Nat (Methode Ancestrale) that is bottled after a short period of fermentation, leaving enough sugar in the wine for the fermentation to continue and create the desired bubbles. The wine is aged in bottle on the lees for around 18 months, then riddled and disgorged and re-bottled with a bit more "Une Bulle." The result is a very delicious aged Pet-Nat showing honeyed aromas of pear and white peach with hints of almond, marzipan and brioche. On the palate the mousse is soft and creamy with flavors of peach and quince with lime-flower and minerals and a long finish of white fruits, citrus peel and firm acidity. This is a delightful wine to sip by itself or pair with mild cheeses, patés and terrines, fruit desserts.. David Lillie
The Crémant rosé from Stéphane Tissot’s biodynamic estate in Arbois is fantastically refined, structured, and fully-dry. This is a blend of directly-pressed Pinot Noir, Trousseau, and a bit of Poulsard. The robe shows a vibrant pink hue with orange flecks in the glass. The nose offers aromas of crushed raspberries, delicate quince, orange blossom, and ripe strawberries. The palate is lush and fruit-forward, yet dry with a fine mousse, minerals, and subtle notes of brown spice. We love this sparkler for its ability to strike a perfect balance between complexity and easy enjoyment. This is unequivocally the Champagne of beers of Crémant. Amanda Bowman
A serious Crémant made from Chardonnay, Pinot Noir, Poulsard, and Trousseau, all fermented with indigenous yeasts. Stéphane will always point out that he is the only one in the Jura who uses their Vin de Paille to spark the second fermentation (instead of the typical Champagne yeast). This is truly a special detail, and adds to the richness and complexity of the wine. He adds in the Vin de Paille in small amounts, daily, over 1-2 months, allowing complex flavors and textures to develop. Clearly, it's a time-consuming process, but Stéphane is very proud of the quality of the wine, and we're always in awe. With a little aeration, the nose shows honeysuckle, orange zest, and orchard fruit. The palate offers crisp minerality, flavors of tangy citrus, toasted nuts, dried honey, and sea salt on the long finish. -AB
Philippe Tessier's "Phil'en Bulle" is an inviting Methode Ancestrale made from Romorantin and Menu Pineau. The wine is bottled after one year on the lees, with zero added sulfur. The 2018 beckons with aromas of butterscotch candies, honeycomb, hay, cinnamon and lemon peel, and shows a delicate mousse of soft bubbles. The palate is rich but energetic, with a jovial sweetness that evokes the texture of a perfectly ripened asian pear. The palate is a decadent combination of sweet golden apple, ripe pear, tangy citrus, brown sugar, and caramel flavors that finishes with a bitter note of herb and chamomile. Ben Fletcher
Flavio Restani, after spending years working for notable Lambrusco producers, is finally producing his own wine from 3.5 hectares of organic certified vines located just south of Modena. He is farming the notable grapes of the region (Lambrusco Salamino and Grasparossa) as well as Trebbiano Modenese and Trebbiano di Spagna. Selling off most of the grapes to pay for the vineyards, there are only a few thousand bottles of Koi available at the moment, and we were very happy to snag a few cases after tasting with Flavio at a natural wine fair in April. This delicious and refreshing sparkling is made in the ancestral method from the Trebbiano Modenese grape, and is undisgorged. Showing beautiful white floral tones on the nose, with bright citrus (lemon, lemon zest, lime) and pear and other orchard fruit on the palate. The palate is framed by bright acidity and the wine is in general very fresh, lively and giving. While it pours slightly cloudy (and the sediment does lend a bit of a mouth-coating aspect) there is nothing "funky" about this wine, it's just simply delicious! A wonderful aperitif, yet complex enough to accompany a meal. Oskar Kostecki
Mosset is a new Brut Nature Corpinnat from Marcel. I like to think of it as the next step up from the Brut Reserva: clearly more serious and more interesting than the entry-level bottling, but approachable enough in price and character to enjoy with abandon. As a non-dosage sparkling, you can expect a generally more intense character, but the long lees aging lends this wine a creamy, almost plush mouthfeel with very well integrated bubbles. What is most exciting for me about this wine is the herbal character that reflects the terroir of the vineyards with lots of fennel, anise, and rosemary on the nose. These herbal notes would complement all of the flavors of the Thanksgiving for other holiday table, and this very dry sparkler would be great to drink with dinner. Ben Fletcher
So thrilled to finally experience Jess Miller's 'Pet Sounds' a Pet-Nat of 100% Pinot Noir! Jess Miller is an incredibly hard-working winemaker/farmer working with just a half-acre of organically farmed vines in Eola-Amity Hills, OR. I love this sparkling wine because it so purely shows the quality of her Pinot Noir unencumbered by oak, or lees-stirring, or any number of flashy wine-making techniques. The nose shows juicy, ripe strawberry, red apple-skins, and a touch of damp earth and something savory. The palate is clean, plush, and not overly effervescent; a more sophisticated Pet-Nat if ever there was one. Michelle DeWyngaert
50% Cot and 50% Grolleau, organically farmed in Vouvray by Julien and François Pinon. This is an elegant and very delicious Pet Nat that will accompany just about anything and is delightful as an aperitif by itself. The aromas are quite pretty with ripe raspberry, strawberry and red currant with hints of rose and blood orange. The palate is fresh and creamy with raspberry and tart strawberry with a nice mineral kick and sappy fruit in the refreshing finish. Grab this before it's gone... David Lillie
Weingut Jurtschitsch is the oldest winery (est. 16th century) in the Kamptal region of Austria and has been in the family since 1868. Vineyards were converted to organic farming in 2006 and all 60 hectares have been certified organic since 2009. The Brut Sekt Rosé is mostly Zweigelt with the balance made up of Pinot Noir and Sankt Laurent, from cooler vineyard sites with calcareous soils. The wine spends 2 1/2 years on the lees and receives 7 g/L dosage. Light, electric pink in the glass, the nose is fragrant with roses, tart cherries, and raspberries. On the palate juicy red berries mingle with stony and salty minerality: refreshing! Cari Bernard
It's clear just by looking at the labels for The Other Right that these winemakers strive to make fun, enjoyable wines that are full of life. The Bright Young Pink is an exuberant expression of Pinot Noir as a pet-nat. Sourced from organically farmed vineyards in the Adelaide Hills, fermented with no SO2 or any additives, then bottled unfined and unfiltered giving it the appearance of an effervescent pink cloud in the glass. Full of fresh and tart pink grapefruit notes, a bit of candied red cherry, and just a touch savory and bitter notes on the finish to round it out. Supremely juicy, and bright, as the name would suggest. A perfect aperitif! Michelle DeWyngaert
Lamoscata 2017 is the first wine that Mongioia has made in anfora – in this case ceramic, so not very porous, with a very small exchange of oxygen – this is not Georgian-style wine. Instead I think the anfora confers some extra texture and complexity. How else to explain this quite extraordinarily, crazy complex Moscato, like no other in its class? The nose is multi-dimensional, with intense rich peach and apricot, and hazelnut dominating. The wine is very clean and fresh on the palate, boosted with a hint of green apple and plenty of those stone fruits. They carry through to a very long and lingering finish that seems to be supported and freshened by citrusy, icy spring water. A wild wine – a must try. Jamie Wolff
The perfect semi-sweet Sparkling wine for the holidays, complete with a fox and deer toasting to the New Year, and tree decorations hanging from said deer's antlers. 'Premices' is a blend of Chardonnay and Roussette (Altesse) from Isabel Coiffier and Jeremy Decoster, who recently started making wines in the Savoie after working with the likes of Alice & Olivier De Moor and Lilian Duplessis in Chablis. A delicious but subtle level of residual sugar, with lovely stone fruit on the palate. Delicious!
This charming, low-alcohol sparkler hails from the tiny appellation of Bugey (across from the Mont du Chat in Savoie). At 8% ABV this delicately sweet and exquisitely balanced pét-nat is the breakfast of champions, a companion while you prepare a feast, or the perfect solution to tricky dessert parings. The 2018 is a blend of Gamay and Poulsard. The wine pours a pleasing shade of magenta in the glass and offers up vivid aromas of purple wild flowers, raspberry patch, and mouth-watering grapefruit zest. The palate is light and fresh with flavors of sweet strawberries, raspberries, and crunchy blueberries on the attack then finishes with thirst-quenching mineral acidity. A purely enjoyable bottle at a great value. Serve chilled alongside fruit tarts, dark chocolate, or with tangy cheeses. Amanda Bowman
Made from 100% Chardonnay with zero dosage, this wine spends a minimum of 3 years on the lees before disgorgement. With this bottling, it's now getting closer to 5 years! The result is a broad and powerful wine with a palate that is rich and lush as it is linear, clean and focused around a mineral core. In fact, it actually reminds us of some of our favorite Champagnes (but for half the price). Céline and Laurent don’t make much of this wine and we are thrilled to have it in magnum size! An elegant but no-fuss wine that should always have a place on your dinner table or at your New Year's Eve party, it would pair well with creamy poultry dishes, whole-roasted fish, or soft, tangy cheeses. -Vintage Tim Gagnon
This cuvée from Pascal Potaire and Moses Gaddouche shows the true capabilities of the pet-nat style of winemaking. The wine is made from Chenin Blanc that they hand harvest from vines planted in clay and silex soils on a limestone base, which provides the intense minerality for which their wines are known. Fermentation begins with naturally occurring yeasts in tank before being moved to bottle to complete the process under crown cap. In the case of Pepin, there is a minimum of 3 years on the lees before disgorgement (by hand) and no Sulphur is added at any point in the winemaking process. The finished product is rife with citrus and flowers on the nose, and ripe melon accompanied by a crunchy mineral backbone on the palate. With a pet-nat this delicious, you’ll have a hard time putting down your glass!