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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.
Under the leadership of established winegrower Alain Moueix (who is also in charge of Château Fonroque), Château Mazeyres has been practicing biodynamic since 2012, certified in 2018. The estate’s website explains their three different vineyard plots, consisting of varying degrees of clay, with some soils also including sand and gravel. The vineyards are mostly planted to Merlot, with the balance being Cabernet Franc and a tiny amount of Petit Verdot, all averaging 30 years old. There is no Cabernet Sauvignon which is seen as unfit for the soils and the rising temperatures in the region.
Today, we’re showcasing the exceptional 2013 Pomerol from Château Mazeyres. It is beautifully layered - just slipping into its first stages of maturity with incredible strength and grace. It has buoyant aromas of spiced dark fruits on the nose and vibrant, clean structure on the palate. We were stunned by its elegance. It seemed to be standing in time, in a beautiful balance. Biodynamic production (which is at the core of Château Mazeyres’ philosophy), is an exception in the Right Bank of Bordeaux, and we have no doubt that healthy farming allowed this Pomerol to rise above other 2013s from the region. The vintage, in general, was not an easy one for winegrowers, so this success by Mazeyres definitely warrants the attention. (David Hatzopoulos)
A blend of mostly Merlot (75%), with Cabernet Franc (%23) and a tiny amount of Petit Verdot planted on clay soils, with some plots having additional layers of sand and gravel. Hand-harvested, fermented in steel and concrete, aged in wood (40% new), for 14 months. The nose is a medley of dark fruits like blackberry, plum and black cherry, with accents of baking spice and shaved vanilla bean. The palate is fresh, with relaxed tannins and a fine pinch of acidity. Flavors of ripe berries and dark stones - with just the first touch of earth, leather, and smoke. I have no doubt the wine is beginning a stunning evolution. Even though I’m excited to revisit this Pomerol throughout its future, I do wish I could ‘freeze’ a few bottles, just to revisit the wine’s current expression in the years to come. David Hatzopoulos