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“Explore the very best low-intervention organic, biodynamic, and natural wines (and other craft drinks) from all over the world. Meet over 120 growers and makers.”
We are very excited about the first New York edition of RAW Wine, previously held to great acclaim in London and Berlin. Attending RAW may be the ideal way to reduce the inevitable stress of the first weekend in November (vote early and often!), and we have a special offer from the organizers, the “Golden Ticket,” which gives you a 50% reduction in the admission price for Sunday, November 6th (the fair continues on Monday). Details are below – but in any case you can buy a ticket at newyork.rawwine.com – this is not to be missed!
Since NY regulation doesn’t permit a wine shop at the event, the idea is to give you a chance to still select wines on the spot. You would buy $200 in wine that you will choose at the fair, and you also get a 50% discount on your ticket. If you don’t spend the $200 at RAW, then we will transfer that balance to your store account.
One of the great things about the RAW Fair is that you will definitely find wines you’ve never tasted before; some of the producers are not currently imported to the US, and others are under the radar. Several producers whose wines we sell will also be exhibiting, per the list below, which gives you a hint of the variety present at RAW. Jamie Wolff
From .38 HA biodynamically farmed vines averaging over 40 years old, high on the hillside of Corton. Traditionally the most powerful and stern of the stable of red Corton lieu-dits at Chandon de Briailles. 80% whole cluster fermentation. There’s a fair bit of reduction to this initially, but with a long decant this recedes to reveal aromas plummy black fruit, animale funk, black tea, and fresh-turned earth. In the mouth ripe red/black fruit flavors mingle with pungent minerality on the vibrant mid-weight palate. There is good sap and firm, but ripe tannins supporting the fruit on the long, substantial finish. This has real class and should be sensational after 10-15 years in the cellar. John McIlwain
From 1 HA of vines planted in 1985 by Claude de Nicolay’s mother. In addition to Chardonnay, there are 6 rows of Pinot Blanc. Something of a rarity as Ile des Vergelesses is considered by most to be the finest red wine climat in Pernand Vergelesses, the Blanc from Chandon de Briailles also features Pinot Blanc adding an extra layer of aromatics to this Pernand blanc. Floral on the nose with aromas of honeysuckle, apple blossom, and bosc pear. The palate is generous with notes of lemon curd, tropical fruit, and stone on the midweight, pretty, energetic, and forward palate. Delicious now and a true rarity! Enjoy with roasted chicken, turkey or guinea hen, broiled swordfish, or strong cheeses. John McIlwain
Comprised of fruit from Bressandes (2/3) which per Claude de Nicolay lends richness and Chaumes, located beneath Les Pougets (1/3) which lends a degree of “saltiness.” The 2014 Corton Blanc shows a lovely balance between power and elegance. Aromatically it shows yellow flowers, orange peel and hints of sea spray and wet stone. The palate displays pretty flavors of stone fruit, Meyer lemon, and apple overlying an overt, if not overwhelming minerality on a medium weight (for Corton) palate. This shows plenty of energy and drive, if not mass, on a long, detailed, and mouthwatering finish. John McIlwain
While the jewel of the premier crus of Pernand-Vergelesses, like Les Lavières, the Ile de Vergelesses vineyard suffered substantially from the hail of 2013. Another in a series of what Claude de Nicolay refers to as “virtual vintages” only half the normal crop was harvested in the 2014 vintage. In light of the vintage character, fermentation was 40% whole cluster with a somewhat shorter elevage to emphasize the beautifully pure fruit. Here the nose shows a blend of black fruits, wood smoke, baking spices, and faint hints of anise. The mid-weight palate features blackberry, cassis, and blood orange flavors giving way to a pungent, nearly saline minerality, which carries thru on the persistent, sapid finish. This has impeccable balance, if not the power of more blockbuster vintages. This is attractive and has plenty of drive and detail to frame the pure, pretty fruit. John McIlwain
After serious devastation by hail in 2013 when Les Lavières was not bottled (but made into something akin to a vin doux naturel, which has yet to be bottled) 2014 produced a lovely, if substantially reduced crop from the cru. 20% whole cluster fermentation with no chaptalization and bottled at 12.3% abv. The 2014 Les Lavières is pretty and detailed, rather than powerful. The aromas are cool-toned and red-fruited, with hints of strawberry and wild cherry. The racy, supple palate has flavors of red raspberry, cherry, and pomegranate supported by fine, ripe tannins and bright acidity. And while this is no heavyweight, the purity of the fruit and the lively energy makes this a pleasure to taste and the structure certainly bodes well for mid-term ageability for this agréable à boire Burgundy. John McIlwain
The Domaine de l'Ecu "Granite" is always among the greatest of Muscadets and a testament to the heroic efforts of Guy Bossard - certified organic in 1975 and Biodynamic in 1998. Frequently a bit musty and closed in it's youth, the 2014 Granite shows surprisingly ripe aromas of dried pear, lime-flower, candied almond, citrus and stone. (On day two, the aromas have become more elegant, complex and quite beautiful) There is ample cool acidity on the palate framing the complex white fruits, stone, citrus and almond flavors that continue on the long very mineral finish. This is a great vintage for Granite - absolutely wonderful now and over the next fifteen years or more...
Eyrie Vineyards is one of the original historic wine estates in Oregon. It was officially founded by David and Diana Lett in 1966 when they planted their vineyards in the Red Hills of Dundee, about 30 miles southwest of Portland. The winery was built in nearby McMinville and the first vintage to be produced and bottled was the 1970. The Pinot Gris vines were originally planted in 1966 and are own-rooted and dry farmed. The Pinot Gris is very lush with a crunchy texture. On the nose, nectarine, golden raisin, and cantaloupe aromas emerge. On the palate, ripe summer peach and dried herbs. This is truly one one of the benchmark wines in Oregon, let alone the United States. Jonas Mendoza
Kenny Likitprakong, of Ghostwriter reknown, started this label in 2005 without owning a winery or a single vine. Instead, he chooses to work nomadically with small lots of carefully selected fruit and low overhead costs that allow him to craft thoughtful, affordable and delicious California juice. Folk Machine spends nine months on the lees in used French oak barrels with only occasional stirring and is bottled without racking to avoid over-extraction - the result is pure fruits of dark cherry, baked strawberry and raspberry, aromas of violets, along with ripe nuances of Madagascar vanilla bean. The different vineyard selections for this vintage include Arroyo Seco & Antle vineyards and offer a satisfyingly gamey, savory contrast to the silky palate and makes this a distinctive new world Pinot Noir well worth stocking up on.
A blend of two legendary Oregon vineyards, Maresh and Momtazi, Kelley Fox's 2014 Mirabai Pinot Noir is considerably more structured and fruit-forward than the 2013, reflecting the warmth and sunshine of the vintage. Initially enticing with dried black cherry and sage notes, this vintage is chock full of ripe black fruits with savory, herbal, and baking spice undertones. Jonas Mendoza
This is among my favorite wines to introduce people to the Santa Cruz appellation, and not coincidentally, to Kenny Likitprakong’s wines. The Pinot Noir is a blend of several Santa Cruz vineyards, which varies from year to year. This wine has black raspberry and cherry flavors, subtle hints of baking spice and red flowers, framed by a lithe, sinewy texture. Drink now or anytime within the next five years. Jonas Mendoza
Manel Avinyó of Clos Lentiscus makes the most fascinating and delicious no-added-SO2 Champagne method sparkling wines in Penedès. This one is 100% Samsó (the Catalan name for Carignan) from vines planted in 1939 in the Garraf National Park (just south of Barcelona), which Manel and his brother Joan farm organically and biodynamically. This bottling is from the 2012 vintage, fermented with native yeasts, with 25 months in bottle and disgorgement with no dosage. Carignan's raw, wild soul is finessed into a pale salmon sparkler with lots of surprises and complexity. Aromas of spice and musk and minerals with blood orange, wild strawberry, and sea breeze; the palate is dry and dense, with fresh saline and herbal notes that infuse tart yet rich flavors of apricot, cherry skins, bitter almond, blood orange, minerally earth, and purple florals, with a long finish of almond oil, maraschino, and fragrant Mediterranean herbs. Ariana Rolich
Blaufränkisch and Zweigelt grown biodynamically on gravel, with an average vine age of 35 years. Cellar work for Eduard and Stephanie is very hands-off and traditional in its simplicity. Grapes are hand harvested and ferment in large, used oak barrels. The élevage is also in used oak (500 L barrels), and like their other wines, there is no batonnage, no fining, no filtration, and no added sulfur. The result is a rosé that is textured and savory, with notes of baked and fresh wild strawberries on both the nose and palate followed by herbs, orange zest, and black tea. Cari Bernard
Blauer Wildbacher is an indigenous grape of the Steiermark region of Austria. Naturally high in acid, the grape lends itself well to sparkling wines. Franz has 3.5 hectares of Blauer Wildbacher, farmed organically (with biodynamic treatments). The grapes are hand-harvested and ferment in stainless steel, followed by a second fermentation in the bottle. Antique rose gold with just a blush of dusty peach in the glass. Ruby red grapefruit and a touch of volatile acidity on the nose, the wine has less overt berry fruit this vintage, skewing more towards red plum, nectarine, apricot, grapefruit, cranberry and a tartness that reminds one of kombucha. Cari Bernard
Swick’s Pinot Noir rosé is one of the most complex rosés I’ve tasted from the Willamette Valley (let alone the rest of the United States). The rosé is a blend of organically farmed grapes from the Cancilla and Roots vineyards, which are cooler, higher altitude sites. With a light cherry robe, this wine has a kaleidoscopic range of flavors: blood orange, wild cherry, umeboshi plum, dried tarragon, and cured meats. A sumptuous rosé to have with Christmas dinner and to brighten even the darkest winter months! Jonas Mendoza
Gris Fonce is unusually delicious wine from a unique place, Crooked Acres Vineyard, a co-fermented field blend of Pinot Noir and Pinot Gris, which was planted at 1500 feet altitude below an extinct volcano in Underwood Washington (on the Oregon border). Fermented 100% whole cluster with native yeasts and raised in neutral French oak, 2015 Gris Fonce displays notes od black currant and tea leaves with tart cranberry, sour cherry, bitter earth, green peppercorn, and salty soil. A true lover of wine, Joe Swick has gained our admiration for his wide-ranging, fascinating zero-sulfur vinifications of Pinot Noir, Pinot Gris, or (in this case) both. Serve this wine with a chill. Ariana Rolich
The Pinot Noir is sourced from several cooler Willamette Valley sites (Cancilla, Medici, and Fairsing vineyards), which impart a lighter texture and more brambly, savory flavors. On the nose there are dried black cherry, violet, and sous bois aromas; on the palate the wine reveals sapid black fruits (black cherry, blackberry, black raspberry) and undertones of damp earth, dried herbs, and clove. An excellent Pinot Noir that punches well above its weightier and more expensive counterparts. Jonas Mendoza
Located in Südsteiermark, near the Slovenian border, Ewald Tscheppe lets nature shape his wines. He works biodynamically, with a wild grass cover crop and no plowing, so as to not disrupt the opok (soils composed of marine and river sediment, fossils, and marl). The grapes for the Ex Vero II come from mid-slope vines that range from 30-40 years in age, at around 300 meters above sea level with a south east aspect. Ewald hand picks on the earlier side, often two weeks before his neighbors. The grapes are destemmed and ferment spontaneously in old oak barrels. Aging also takes place in a mix of French, Croatian, and Hungarian used oak barrels and lasts for a minimum of 22 months. A blend of Chardonnay and Sauvignon Blanc, the wine is at first very flinty, floral, leesy on the nose with tart, high-tones of green apple, yellow pear, and underripe pineapple on the palate. The wine has a fullness yet is incredibly stony, with very high acidity--think flint of a Sancerre mixed with the petrol notes of an Alsatian Riesling and the crisp, stoniness and tree fruits of a Chablis. Cari Bernard