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With the winter coming, what better than to drink beautiful full bodied red Bordeaux with hearty meals. Our new arrivals are exciting: all certified organic or biodynamic, these wines represent the true characteristics of traditional Bordeaux, offering vibrant minerality, great structure, little to no new oak, and supple tannins.
Château La Grave Figeac is a small estate, owned by the Clauzels (well established growers with family estates of Château L’Evangile and Château Nenin) and surrounded by grand crus, such as La Conseillante and Cheval Blanc, which aims at expressing the beautiful characteristics of Saint Emilion wines. Certified organic since 2012, the wines are a blend of 65% Merlot and 35% Cabernet Franc, offering the perfect balance of roundness from Merlot and structure from Cabernet Franc. The wines are elegant with minimal addition of sulfur, beautiful minerality and bouquet, and superb length and finish.
Château Micalet, a 7-hectare domaine located in the Haut Medoc, has been certified organic since 2009. Owned by the Fédieu family since 1972, the wines represent true artisanal savoir-faire. The wines are a blend of Cabernet Sauvignon, Merlot and Petit Verdot. Human intervention is minimal with no chemicals added in the vineyards and with manual harvest. The wines are aged in barrels for 18 months, showing traditional characteristics of balanced minerality and structure.
Clos du Jaugueyron, a small estate of a little over 7 hectares, is owned by Michel Théron, a proponent of less is more in the vineyards and cellar. Certified organic and biodynamic since 2008, the vineyards are plowed, and there is no use of synthetic sprays. In the cellar, Michel Théron uses whole-cluster grapes, native yeast, minimal new oak and little racking. The results are a bright minerality with balanced fruit and oak, and a superb structure.
Château Planquette, 1.7-hectare domaine in the Medoc with 30 to 100 year-old vines, makes vibrant natural classic old-school Bordeaux. Farming organically (certified) with just a little compost and shallow plowing, Didier Michaud uses wild yeasts without additives, over-extraction, or new oak. Blends of Merlot, Cabernet Sauvignon and sometimes Petit Verdot, the wines are gorgeous, displaying striking minerality and finesse, with great length and finish.
We should also note the new arrivals from Château Peybonhomme-les-Tours and Château La Grolet of the Hubert family, wines full of freshness and vibrancy, representing some of the finest value wines in Bordeaux. Certified organic and biodynamic, the wines have that natural beauty which balances simplicity and complexity. La Grolet Tète de Cuvée and Peybonhomme Quintessence can be enjoyed now or cellared for five to ten years. A fun natural wine is the Peybonhomme Energies. Aged in terra cotta amphorae for 12 months, the wine combines natural earthy flavors with superb mineral and saline notes.
This line-up offers a beautiful variety of Bordeaux wines, from fresher to fuller wines, with the common characteristics of great terroir and balanced fruit and oak. Great choices for the holiday festivities, these wines will pair with many traditional holiday meals and make beautiful gifts to enjoy now or to cellar for several years! Caroline Coursant
Below is a list of our current selection of newer vintage Bordeaux.
What a beautiful fresh Bordeaux! Certified organic since 2012, this estate has been making outstanding wines since the beginning, showing the expertise of the Clauzel family and superb terroir. This 2014 wine (a blend of Merlot and Cabernet Franc) is elegant and vibrant with a gorgeous bouquet of black and red berries, plum, oriental spices, leather and cedar box notes. On the palate, the wine is bright with acidity and minerality, and shows supple tannins with a long fresh finish. This is a vibrant Bordeaux which can accompany casual to fancy meals. Pair this wine with hamburgers, seared lamb, or with more elaborated dishes, such as, roast beef or braised duck. A delicious wine to drink now or cellar it for a few years. Caroline Coursant
Biodynamic farming, native yeasts, wild fermentations, good value –all phrases not typically associated with Bordeaux. Yet, each year the Hubert family provides us with just that in their staple cuvee from the Côte de Blaye. The Cru Bourgeois is a blend of mostly Merlot, Cabernet Sauvignon, Cabernet Franc, and a bit of Malbec. Generously aromatic owing to the rich clay soils in which it is grown, the 2015 offers crushed violets, cassis, and rhubarb on the nose. The palate shows the warm vintage with finesse. Cascades of ripe red fruit, black currant, and spice, with supple tannins and an undercurrent of chalky minerality. This is a great addition to the dinner table alongside grilled meat or sipped on its own. Amanda Bowman
Jean-Pierre Boyer makes Margaux that resemble the wines of the distant past. His 2000 shows a slightly maturing red/black color with bright aromas of red currant, cassis and raspberry with cedar, rose, citrus and earthy sous-bois notes, really lovely and complex. Relatively light for a Margaux, the palate is deep and velvety with firm tannins under lovely blackberry and cassis fruit with earth, licorice and mineral flavors. It's delicate and powerful at the same time and very long. Delicious now with three to four hours in carafe or after another ten to twenty years in the cellar. David Lillie
Isabelle and Franck Pascal make this beautiful natural wine (formerly known as "Classik") from Cabernet and Merlot grown on their Biodynamic estate near Felines, in Bergerac. The wine is aged sur-lie 12 months in barrel, and is bottled without filtration or added sulfur. The color is a dark red/black; the wine shows bright, vivid aromas of ripe cassis and boysenberry liqueur with earth, musk, violet and graphite. The palate is lush, ripe and vibrant with cassis, prune, chocolate, earth, stone and licorice lifted by firm, cool acidity that continues in the long, bright and sapid finish. Wow, delicious! Serve with grilled pork or beef, a daube provencal, strong cheeses and charcuterie or cellar for 5 to 8 years.
The Clauzel family is making wonderful Bordeaux at La Grave Figeac and it shows. Coming from a long line of highly respected wine growers, the Clauzels are proponent of organic farming with terroir expressive wines (the estate became certified in 2012). This 2010 wine (a blend of Merlot and Cabernet Franc) is elegant and beautiful. The nose is full of plums, cassis, prunes, nutmeg, dark chocolate, tobacco, leather and cedar box notes. On the palate, the wine displays good acidity and minerality with supple but young tannins. The finish is long with a delicate bouquet. This is a beautiful wine of a classic vintage, which can be aged for at least 15 years. Pair this wine with roast beef, braised short ribs or lamb shanks or bring it to your holiday festivities. Caroline Coursant
This delectable, organic Bordeaux from the Fédieu family is a blend of Cabernet Sauvignon, Merlot and Petit Verdot. On the nose, the wine displays notes of dark berries, cassis, menthol, dried rose petals, violets, yellow tobacco, young leather and oriental spices. On the palate, the balance between acidity, tannin and oak is beautiful; with great minerality coming from the gravelly sandy soils, the wine shows some weight with a bright freshness. Complex without being too much, this lively wine strikes the right balance between a table wine and a wine for more special occasions. Drink with meat recipes such as steak au poivre, ragouts, lamb kebabs, or braised pork. Caroline Coursant
Just entering maturity, the 2007 Clos du Jaugueyron Margaux has a perfumed nose with aromas of violets, cassis, wild blackberry, and cedar. The mid-weight palate offers good freshness, fine-grained tannins, and flavors of ripe black currants, hedge fruits, and graphite, with notes of cocoa on a velvety, lingering finish. There is beautiful interplay between the sweet, savory, and structural elements. Lovely now with a bright upside over the next 10-15 years. John McIlwain
The Clos du Jaugueyron Margaux is Michel Théron's top wine and a monument to traditional, old-school winemaking. The blend is dominated by Cabernet Sauvignon sourced from his parcel of old vines and some Merlot and a bit of Cabernet Franc planted on sand and gravel. All of his parcels are biodynamically farmed and he has never used synthetic treatments of any kind. This unfailing attention to detail in the vineyard carries over to his cellar work, which is precise and masterful. The wine is aged mostly in new wood for up to 18 months before spending another year resting in cuve. The 2014 is built to age but shows wonderfully hedonistic aromas already. Complex notes of sage, violets, and campfire mingle with graphite, coffee, and dark chocolate on the nose. The palate offers powdery, mouth-coating tannins, bright acidity, and cool mineral inflections beneath supple flavors of bitter chocolate, thyme, and plum. Decant 1-2 hours if drinking now or hold for 5-8 years (at least). Amanda Bowman
Didier Michaud works 1.7 hectares in the Medoc with 30 to 100 year-old vines on limestone with thin soils of clay with sand and stones. He has old vines of Merlot Queue Rouge and massale selection Cabernet Sauvignon, farmed organically with just a little compost and shallow plowing. Vinification with wild yeasts, no extraction and usually no added sulfur. This is one of the most "natural" and deliciously old-fashioned wines of Bordeaux. The 2015 Planquette is a bit softer and more forward than usual, probably due to rains just before harvest, which makes it more delicious as a young wine, although it will certainly cellar nicely as well. The 2015 shows ripe cassis and blackberry aromas with licorice, violet, roast meat and earth. The palate is dense and supple, framed in bright acidity, with black fruit liqueur, earth, citrus and mineral flavors. The mid-palate is elegant with a core of chalky black fruit and minerals that continues in the long finish. This is a beautiful Bordeaux of terroir, unfettered by additives, over-extraction or new oak, showing lovely flavors of fruit and earth and perfect balance. Delicious now, but perhaps best 2020 to 2030+. Highly recommended and a great value. David Lillie
Our biodynamic friends, the Hubert family, make this lovely Bordeaux with the best juice from Chateau La Grolet, coming from old vines of 85% Merlot, 10% Cabernet Sauvignon and 5% Malbec. The 2015 shows lovely aromas of ripe cassis and blackberry with cedar, brown spice and earth, really quite pretty. The palate is elegant and well-structured with cassis and red fruits over firm acidity with earth and mineral flavors. This is a real Bordeaux of terroir that is delicious now especially if decanted many hours in advance or opened the night before. Cellaring for ten to fifteen years will create a lovely mature wine. David Lillie Please carafe before serving.
Our biodynamic friends, the Hubert family, make this lovely Bordeaux with the best juice from Chateau La Grolet, coming from old vines of 85% Merlot, 10% Cabernet Sauvignon and 5% Malbec. The 2015 shows lovely aromas of ripe cassis and blackberry with cedar, brown spice and earth, really quite pretty. The palate is elegant and well-structured with cassis and red fruits over firm acidity with earth and mineral flavors. This is a real Bordeaux of terroir that is delicious now especially if decanted many hours in advance or opened the night before. Cellaring for ten to fifteen years will create a lovely mature wine. David Lillie
Please carafe before serving.
Château Peybonhomme-les-Tours is a fantastic organic- and biodynamic-certified estate located in Blaye on slopes of clay over limestone. The Quintessence is the top cuvée of the domaine and reflects the beautiful philosophy of wine making of the Hubert family. The 2014 wine is a blend of Merlot (80%) and Cabernet Sauvignon (20%), a portion of which is aged in new oak. With a gorgeous bouquet of ripe cassis, dark berries and cherries, vanilla, yellow tobacco, and violet notes, the wine is complex and inviting. On the palate, the wine shows a superb structure with supple tannins, great acidity, and firm minerality with a long finish. A delectable wine at a great price, this beautiful Bordeaux will accompany anything from casual to fancy meals. Bring it to your holiday festivities, it will make a wonderful gift to drink now or cellar it for 5-10 years. Caroline Coursant
The Peybonhomme-les-Tours "Energies" is a selection of the best grapes, vinified with wild yeasts and aged for 12 months in terra cotta amphorae, 60% Merlot, 30% Malbec, 10% Cabernet Sauvignon. The wine shows a dense red/black color with ripe blackberry and cassis aromas with stone and earth. The palate is supple, sapid and ripe with blackberry liqueur, red currant, bitter chocolate and stone. The finish is long with saline mineral flavors and firm acidity. The "Energies" is an elegant glass of Bordeaux that is lovely now with grilled meats, stews and full-flavored cheeses. Or cellar for ten years as this should age beautifully. Congratulations to the Huberts for this beautiful natural wine!
Château Cartier, the second label of Chateau Fonroque, has been certified organic since 2006 and biodynamic since 2008. The grapes are harvested by hand with long maceration. After fermentation with indigenous yeasts, the wine is aged in oak (30% new) for 16 months. On the palate, this 100% Merlot wine displays a rich bouquet of dark and red plums, cassis, ripe red currant with violet and chocolate notes. With high mineral notes on the nose and palate, the wine has some sanguine and iron overtones. The body is full with smooth tannins. This is a luscious wine that will pair fantastically with grilled meats or barbecued chicken. Caroline Coursant
This Saint Emilion estate owns by the Despagnes family has been certified organic since 2008 and biodynamic since 2013. The wine is a blend of Merlot and Cabernet Franc from at least 45-year old vines on clay. Gerard Despagnes wants his wines to represent classic Bordeaux and it shows. With low yields, use of native yeast, a combination of old and new oak, and little addition of sulfur at bottling, this wine has a beautiful structure with bright acidity, superb minerality, and firm tannins. The nose is full of dark berries, cassis, and plum notes with some iron, dark chocolate, tobacco and cloves undertones. On the palate, the wine is serious with a long and beautiful finish. This is a luscious wine that can be cellared for several years (10+ years). Pair it with beef stew, braised beef, spare ribs or lamb. Caroline Coursant
A Margaux like no other, more akin to a 19th century claret than to a modern Bordeaux.The 2004 from Jean-Pierre Boyer shows a lovely deep garnet color and smoky red-currant aromas with earth, violet, licorice, spice and citrus peel. The palate is dense and mineral with firm structure, but showing velvety blackberry, cassis and red currant with earth and mineral flavors and a bit of bitter licorice. The finish is long and firm. Suspend your ideas of Bordeaux and enjoy this complex and Burgundian Margaux. Carafe four hours in advance or cellar ten to twenty years.(On day 2 the wine has deepened and softened into a lovely Burgundian Bordeaux)
This is an outstanding Pomerol from Chateau Bellegrave, which was in conversion to organic certification in 2010. While it shows the depth and structure of this excellent vintage in Bordeaux, the wine is surprisingly supple and forward, making it a delicious wine for current drinking. The aromas are ripe and rich with black fruits, cassis and blackberry with sous-bois, cocoa, spice and floral notes. The palate is firm but round, deep and elegant with complex fruit flavors backed by earth and mineral notes with good freshness and silky tannins. Decant this lovely wine a few hours in advance if possible or cellar for five to fifteen years
Château Massereau, an estate located in Barsac, has been farming organically since its acquisition by the Chaigneau family in 2000. The estate is fully committed to natural wine making and it shows in the quality of the wine. The grapes are hand-harvested, fermented in concrete vats and then aged in neutral barrique for 18 months with minimal addition of sulfur at bottling. Made from Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot, planted in alluvial soils, the wine displays a bouquet of dark berries and plums with dried green herbs, menthol notes and a hint of violet, tobacco leaf and cedar notes. This elegant wine has a beautiful structure with firm acidity and smooth tannins. A great wine at a beautiful price, this wine will pair fantastically with racks of lamb, kebabs, steaks or pork chops -- a crowd-pleasing choice! Caroline Coursant
(On Sale through June 9th Was $17.99) This 100% Merlot wine from Château Couronneau, an estate certified organically and biodynamically since 2009 and 2011 respectively, is a fun full-bodied Bordeaux. With a bouquet of ripe plums, blackberries, dark cherries, violet, and vanilla cream notes, the wine reminds me of summer times in the South of France when I was a child. On the palate, the wine has a beautiful density with good acidity and firm tannin. A great value, this wine will be the perfect companion to any barbecued meat or a classic steak and frites. Caroline Coursant
We're proud to be working with Isabelle and Franck Pascal, who make beautiful natural wines on their small estate near Félines in Bergerac. The estate is situated on a unique rectangular hill of two different limestones with very thin clay soils - really a great terroir, enhanced by superb Biodynamic farming. The 2015 Sens du Fruit Rouge is an outstanding wine, produced with zero added sulfur, a blend of Cabernet, Merlot and Malbec. The color is dark black/red; the aromas are elegant, high-toned ripe blackberry and red currant with bitter chocolate, prune, spice and violets. The palate is deep and cool with supple black fruits, dark chocolate, earth, licorice and spice. The finish is long and pure with black fruits and firm acidity. Just delicious, but a bit tight - decant if possible or open a few hours in advance. Serve cool with charcuterie, grilled foods, stews, full-flavored cheeses. $13.99? Our thanks to Isabelle and Franck for their inspiring work.