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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 New Year's Eve a fun and fascinating tasting experience. With a roster of distinctive cepages - Chenin Blanc, Cot, Cabernet Franc, Pineau d'Aunis, Chardonnay, Gamay, Grolleau, Poulsard, Pinot Noir, Pinot Auxerrois, Xarello, Trepat, Sumoll, Verdejo, Garnacha, Delaware, Riesling, 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, "Methode 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 Petillant 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. Petillant 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.
Please Note: Saturday 12/30 delivery will be available for Manhattan and Brooklyn residents. Happy Sparkling New Year from everyone at Chambers Street!
Castellroig is one of the finest values in sparkling wine and a great example of the wines of Corpinnat: it is farmed organically, harvesting by hand, aged at least 18 months on the lees, and fermented with native yeasts. Marcel Sabate and his team have a remarkable understanding of their vineyards and have mapped out every minute shift in terroir on their estate; this fanatical approach to quality shows in the bottle. The focus of this cuvée is Xarell-lo, a favorite amongst the grapes of the Penedès for its refreshing mineral qualities and notes of mountain herbs. A light-on-its-feet bubbly for everyday occasions.
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
A treat for lovers of Castellroig, the Rosat is a refreshing rose sparkling wine made from organically farmed Garnacha and Trepat grapes, fermented with native yeasts, and aged a minimum of 18 months on the lees before disgorgement. A lovely, rosy watermelon hue, dry and frothy, with deep and delicious flavors of raspberry, cranberry, orange rind, seas salt, and Mediterranean herbs. This rosat is always cold in our fridge at home, ready for smoked salmon brunch, a sardine snack, and fish from the grill. Ariana Rolich
Bairrada, with its cooler maritime climate, has a long history of producing fresh and distinctive sparkling wines of quality from the native grapes of the region. Filipa Pato admirably keeps the tradition alive with her delicious and unpretentious brut rosé made from a blend of Bairrada’s signature noble red variety Baga and the tangy high acid white grape, Bical. Spicy and zesty with notes of bright citrus and red berries, this is a great (and affordable!) pairing for baked fish with paprika and Iberian olive oil or smoked fish brunch.
100% Chardonnay, "zero zero," as they say in France for bubbles that have no dosage and no sulfites added. The Thill Cremant is toasty and crisp, with bright golden fruit on the nose, subtle texture and a refreshing finish. 21 months on the lees before disgorging give the wine depth and richness. All in all, this is a ridiculous deal for a really complex, pure (and clean) natural Cremant from the Jura. Get some while it lasts! Eben Lillie
An abiding staff favorite from Stéphane Tissot's biodynamic estate in Arbois, this crémant is a blend of 55% Chardonnay, 35% Pinot Noir and 10% Poulsard and Trousseau. The interplay between the dry, mineral complexity and rich generosity make this an incredible Champagne-alternative. Opulent aromas of raw honey and baked red apple lead to flavors of tangy yellow fruit, crisp apple, toasted almond, and quince on the persistent finish. A versatile wine that keeps getting better every time we open a bottle (which is often). Pair this with baked mac n' cheese, buttery biscuits, and - of course - turkey. Amanda Bowman
The 2014 Sainte-Geneviève is a superb Champagne method sparkling wine made with 50% Chardonnay, 30% Pinot Noir and 20% Gamay grown at the Clos des Vignes du Maynes. The wine shows lovely aromas of white and red fruits, spiced pear and honey. The palate is creamy and full, with pear, a hint of red currant, honey, stone and brown spice with fabulous length. This is a beautiful living wine from soils that have never been treated with herbicides, pesticides or modern fertilizers. Highly recommended.
From a plot of very 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 2014 and it's one of their best ever - a bit riper than usual with round but well defined fruit—a great alternative to Champagne, it's 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!
For years we kept seeing small piles of sparkling rosé lining the walls of Francois Pinon's cellar. Finally we asked — is there enough for a small shipment to NY? And so this delicious blend of Malbec and Grolleau - from vines planted by François' grandfather - finally reached Chambers Street! The 2014 is a very pale orange/pink color with lovely aromas of strawberry, red currant and peach. The red fruits continue on the palate, balanced nicely by earth, citrus and mineral flavors that continue in the refreshing finish. This is a beautiful and crowd-pleasing rosé that's wonderful now and will drink beautifully for many years - a 1990 tasted a few years ago was sensational. Highly recommended. DL
This fun Vin Mousseaux (the general term for sparkling wine) has gained a following among Liv's neighbors in Rochefort-sur-Loire, for good reason: It's a delicious sparkling Chenin Blanc that is very easy on the wallet. Methode Ancestrale, from mostly younger vines and including grapes from a tiny parcel of old vines (planted in 1950) for extra character. It's dry, with an interesting texture and flavor profile reminiscent of raw honey. For the quality to price, it's pure gold! Eben Lillie
This fun Vin Mousseaux (the general term for sparkling wine) has gained a following among Liv's neighbors in Rochefort-sur-Loire, for good reason: It's a delicious sparkling Chenin Blanc that is very easy on the wallet. Methode Ancestrale, from mostly younger vines and including grapes from a tiny parcel of old vines (planted in 1950) for extra character. It's dry, with an interesting texture and flavor profile reminiscent of raw honey. For the quality to price, it's pure gold
This is Liv's exceptional Cremant de Loire, aged sur latte for 16 months, 100% Chenin Blanc from Schiste soils. It's Extra Brut, but tastes like a Brut Nature...clean and mineral with great density and a long finish. This was a hit when we opened it for an in-store tasting and is a welcome addition to our collection of Loire Valley sparkling wines. Eben Lillie
L'Appetillant is the Joussets' sparkling Montlouis, 100% Chenin Blanc, Champagne method (or should we say "Methode Traditionelle") made with no sulfur and no dosage. All cellar functions by gravity, no pumping, fermentation in one to seven year-old barrels, approximately 12 months on the lees. From 40 year-old vines on sand and silex soils over limestone. This version is absolutely delicious with lovely aromas of pear, lime-flower, stone and caramel, quite subtle and complex. White fruits, creamy citrus and stone on the palate with nice chalky, lemony length. Drink over the next three years. This is a beautiful wine and is highly recommended!
Lise and Bertrand Jousset began the "Exilé" project with fruit purchased from nearby friends who share their commitment to organic farming. The "Exilé" rose is a pétillant made with 100% Gamay from 40 year-old vines on clay/limestone soils, and it's one of our favorites. The 2016 is decadent with coastal aromas of salty pineapple core, fleshy melon, almond skins, and lilac. At 12% it is almost completely dry with a lacy mineral structure framing rich flavors of bosc pear, creamy pineapple, and subtle hints of white tea and orange peel. The finish is long and fabulously mineral. Serve with salade niçoise, cheese, or as a life-affirming aperó after a long day. Amanda Bowman
Pascal Potaire makes some of our favorite méthode ancestrale sparkling wines from Touraine. "Piège à Filles"is made from Gamay with small additions of Côt, Cab Franc, and Pineau D’Aunis sourced from the town of Faverolles-sur-Cher, where the local soil is composed of clay and silex over limestone. This cuvée has a coral hue beneath a soft layer of frothy bubbles; at 10.5%, this is the sweetest of Pascal's pet-nats. The nose is fresh verging on wild with delicate aromas of white flowers, red raspberry fruit, and earthy funk. The palate is textured with lip-smacking berry fruits, briny minerals, and savory spice. A balanced and gulp-able rosé for any occasion! Amanda Bowman
Located a mere 2 kilometers from the Aube, organic vigneron Bruno Dangin is one of our new favorite producers of Cremant de Bourgogne. The rosé is made from 30-year-old pinot noir vines planted in clay-limestone soils from the Upper Jurassic. The robe is a pale salmon color and there is a fine bead and soft mousse. The nose is an intriguing melange of wild strawberries, spices, and sea spray. The palate is salty and red-fruited, with layers of pinot fruit and a briny minerality. John McIlwain
From organic Chardonnay grapes grown in the Côte Chalonnaise near Mercurey. This is an excellent Champagne-alternative and a great value. Aromas of freshly baked brioche, zesty citrus, and white flowers lift from the glass. The palate is very dry and densely mineral with flavors of ripe pear, hints of baking spice, and stony acidity. A delicious, food-friendly bottle for any occasion. Amanda Bowman
A delicious blend of Gamay and Poulsard from the tiny appellation of Bugey. At 8.5% this delicately sweet pét-nat is the breakfast of champions or an invigorating aperitif. The nose is absolutely beautiful with vivid aromas of wild flowers, ripe raspberries, and hints of grapefruit zest. The palate offers sweet raspberry and crunchy blueberry fruit on the attack then finishes with thirst-quenching minerality. A purely enjoyable bottle at a great value. Serve chilled alongside fruit tarts, dark chocolate, or with tangy cheeses. Amanda Bowman
The Suriol family has lived and farmed in the Castell de Grabuac (Font Rubi, Penedes) since the 15th century. Today, led by indefatiguable young vigneron Assis Suriol, the Suriol estate is certified organic, biodynamically farmed, and the source for some of the most interesting and high quality Cavas we have tasted, always at very reasonable prices relative to their age. El Bosc is a single vineyard of Xarello, planted in 1989 on calcareous clay, raised in traditional chestnut barrels, and aged on the lees for several years. Aromas are rich and yeasty, with a complex, layered palate, bursting with golden apple, yellow plum, salty minerals, brioche, clarified butter, and a long earthy finish. Powerfully delicious with cheeses, mackerel, seafood, and Mediterranean snacks or a savory and salty lox and bagel brunch. Ariana Rolich
A friend brought back a bottle of Júlia Bernet Cava from Barcelona 7 or 8 years ago. I still remember the integrity and succulent depth of that wine. After several attempts, I finally managed to visit Xavi Bernet three years ago and have since made his bodega in the tiny hamlet of El Pago a regular stop (where he also sells delicious Catalan cheese, fruits, and rancio). Xavi farms his grandparents' vines and makes a array of delicious, certified organic still wines and Cava, all of which display enormous quality and care. "U" is a new cuvée, bone dry, elegant, and refreshing, from 15-40 year-old Xarello vines. The Cava spends approximately two years on the lees, receiving no dosage and the bare minimum SO2. If Penedès were the object of such intense scrutiny and admiration as Champagne, there is no doubt that Xavi Bernet would be hailed as a grower of top talent and character. Ariana Rolich
Segunyola's flinty, creamy aromas recall Champagne, but Segunyola is 100% Xarello from 60 year-old vines in the Parc Natural del Garraf in Penedes, the heart of Cava country. Grape growers until 2006, Ramón Jané, his wife Mercé Cuscó, and his best friend Toni Carbó decided to make their own wine. Excellent farming and restraint in the cellar drive the balance and energy in their wines. Segunyola has delicate bubbles, no dosage, and radiates the precision and power that we find in the best Xarello wines. Bone dry, with delicate build and intense length, savory minerals, marzipan, and white fruit and flowers, this is a perfect aperitif or pair for buttery baked goods and nutty cheese. Ariana Rolich
There is no Champagne method sparkler like this one, a collaboration between Sergi Colet in Penedes and Equipo Navazos, the Andalusian dream team behind La Bota. The base wine is Chardonnay from Penedes and the dosage is manzanilla pasada from Sanlucar de Barrameda; this combination is fascinating, with flor aromas from the manzanilla accenting the earthy bass notes of the wine. Long aging on the lees before disgorgement (40+months) and a process called autolysis create umami and yeasty bread notes in Champagne method sparklers that are found in fino sherries and manzanillas with age as well. Umami, salt, citrus, and long, briny, mineral profile make this a serious sparkler to build a seafood or poultry course around. Ariana Rolich
With nearly 30 years of experience making sparkling wines, Manel Avinyó is an undisputed master of the craft. And yet he continues to present novel and surprising bubbly from his single vineyards of biodynamically farmed Malvasia de Sitges, Carignan, Xarello, Sumoll, and more. Gentlemant is a Petillant Naturel from a Sumoll vineyard planted in the 1930s on clayey calcareous soils in the the Garraf National Park, just south of Barcelona near the beach town of Sitges. Pale blood orange in color, with funky red berry aromas and cool, inviting froth. Dry and savory on the palate, with tart red currant and apple skins, hints of hibiscus and cayenne, tangy tangerine, gentle Alpine strawberries, and mineral earth. No added sulfur, as always. Cheers to Gentlemant! Ariana Rolich
No one understands the Verdejo grape as well as Ismael Gozalo, and no one makes more beautiful and unusual Verdejo wines. Nieva York is a Pet Nat made exclusively for our market (please note the cheeky amalgamation of the Manhattan Bridge with the Aqueduct of Segovia). Aromas of sea salt and lemon blossoms, followed by a buoyant, cloud-like palate of fun, fluffy fizz grounded in herbal, earthen notes, lemon balm and chalky minerals. One of my favorite Spanish Pet Nats to date! Ariana Rolich
Raventós stepped outside of the Cava appellation in 2012 to create the Conca del Riu Anoia designation, which is committed to prioritizing the area's indigenous varieties, estate fruit, longer elevage, and biodynamic methods. The de Nit rosé was the first Conca wine and continues to sate and impress us with its lively expression of Raventós' calcareous soils, rich with marine fossils. Lighter than ever in 2015, a pale rose gold, not quite the color of pale rosé, this is an incredibly versatile sparkler that has crisp, pretty stone fruit and under-ripe raspberry fruit, but is far more mineral-driven than fruity. Ariana Rolich
Chëpìka is a collaboration between Master Sommelier Pascaline Lepeltier and talented Finger Lakes winegrower Nathan Kendall, aimed at highlighting the virtue and versatility of hybrid grapes (those derived from crossing different species within the Vitis genus). This delicate, frothy pet nat is made from the Delaware grape, which has a long and distinguished history as a sparkling wine grape. It is a delicious debut for Chepika, graceful and refreshing, with pert floral citrus notes, buoyant acidity, and hints of lemon balm. Ariana Rolich
This petnat is a fascinating example of a more antique form of American sparkling wine crafted with aplomb by Finger Lakes winemaker Nathan Kendall and Master Sommelier Pascaline Lepeltier. Made with Catawba, a grape variety indigenous to North America that had been used to make American sparklers held in high regard in the nineteenth century, this wine is fermented using indigenous yeasts and is an elegant effort to bring indigenous grapes to the fore in the Finger Lakes. Light in body, with great structure provided by the fine acidity, this wine has subtle notes of pear and lychee. The musky note frequently associated with indigenous grapes is here sublimated into an elegant funky tone. For people interested in local and native cuisine this wine proves the efficacy of utilizing native grapes which, when combined with a knowing hand and diligence in the vineyard, can create fantastic and stylish quintessentially American wines. Andrew Farquhar
Delicious Riesling Pet Nat from a single vineyard of 25 year-old vines in Seneca Lake. The grapes are whole-cluster pressed and fermented with native yeasts. The wine has yellow cherry and candied lime peel flavors, and soft effervescence. Only 125 cases were produced.
Chad Stock's inspiration to make sparkling wine was Brut Nature Cava with long lees aging - a worthy fascination that should inform more new-world sparkling wine production! He has now released Experiment #17 (the same base wine as Experiment #10, disgorged after 24 months on the lees) this time disgorged after 48 months on the lees. Elegance and complexity are not guaranteed to increase with longer lees aging, but in this case the extra two years contributed great length and layers, harnessing the autolytic grit and glamour of our favorite long-aged Cavas. Creamy aromas of almond cake, agrumes, lavender honey, orange blossom, and yellow apple; the palate is dry, textured, long, and lovely, with gentle bubbles permeating the palate of yellow peach, Asian pear, meadow flowers and tea leaves, with gentle yeasty notes of bee pollen, chamomile, almond, brine, and a hint of bitter earth. This is dreamy wine, with enough breadth and complexity to compliment smoked bluefish or game birds. Ariana Rolich
Under the Wire is the sparkling wine project of Morgan Twain Peterson and Chris Cottrell, whose ambition to make world-class California Champagne method bubbles is fed by truly excellent grape sources. This rose is Pinot Noir from David Hirsch's legendary vineyard on the true Sonoma Coast, just a mile from the San Andreas fault. The 2014 vintage was fermented with native yeasts in neutral barrels and disgorged in the spring of 2017 with 2g dosage. An American sparkler to celebrate!
Tasted moments after I arrived at Hofgut Falkenstein on a sweltering day in July, I failed to get notes down on any sort of paper. I do remember being very pleased with the fresh intensity of the mousse, brightness of the acidity, notes of green and yellow stone fruit with a refreshing citrus zestiness and stony minerality...a delightful, dry sparkling Riesling (tasted again back in the states, this all still holds true)! Pair with cheese and salty appetizers, rich pâtés, vegetable gratin, turkey or ham! Cari Bernard
Weingut Frank John has been biodynamic since their first vintage in 2003, Demeter certified since the 2012 vintage, with a commitment to hand-harvesting, natural yeast fermentation, ageing in wood, and minimal sulfur additions. An incredibly elegant and layered Riesling Brut Sekt, with 41 months spent on the lees and close to 8 grams per liter of dosage. White and red grapefruit, star fruit and burnished peach on the nose, the wine is oxidative and broad, with a creamy mousse and aggressive attack. Powerful and vinous, with rich notes of apple, citrus oils and pith, a show-stopping sparkling wine. Cari Bernard
Thorsten Melsheimer has been farming organically in the Mosel since 1995 (certified ECOVIN) and became Demeter (biodynamic) certified in 2013. Sparkling wine accounts for 20 percent of Thorsten's production; he's been making serious, elegant Sekt since the early eighties. We are very excited to offer his Pet-Nat 'Rurale': made from biodynamically-grown Riesling and Johanniter, with no added sulfur. The wine has a lively, creamy mousse with notes of golden and green apple, ginger, orange zest, peach skin and yellow apricot with a lengthy finish. Pair with a fried oyster po' boy or crab cake sandwich with fries. Cari Bernard