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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
What's an Alsace section without a Gewurztraminer! This one has the perfect level of sweetness. It's not cloying or sticky, but is instead balanced and fresh, with white flowers and other classic Gewurz aromatics, a rich and textured palate, and great underlying acidity which lends well to the dreamy and majestic finish. Laurent is very careful about sulfur use, with minimal amounts added, so this may not be a wine to age (due to the residual sugar), but why wait? Drink on it's own or with any of your favorite spicy dishes. Eben Lillie
During the 19th century, the Dirlers, along with the Dopff de Riquewihr family, were the pioneers of 'vin mousseux' in Alsace. Production lulled in post-War years, but they're back in the game now and we're happy to present this delicious Brut Nature Cremant from the undisputed OG's of Alsatian sparkling wine! Mostly Pinot Gris and Pinot Auxerrois, with a small amount of Pinot Noir. There's subtle hint of fresh bread on the nose, and a touch of orchard fruit on the palate, but the wine is dominated by a stony, mineral backbone. The wine is fermented in stainless steel and then aged for less than a year before being kept sur latte under capsule for around a year and a half. This is Methode Champenois, no dosage. Refreshing, crisp, and a must for fans of great bubbles. Eben Lillie
Textbook Alsace Riesling from 60 year old vines. The nose is all white stone fruit and a hint of petrol. A very pleasant and palatable acidity frames the wine from beginning to end, and the finish is remarkably long, my guess due to the beautiful minerality of the wine and to the Beuchers' old vines. Residual sugar is only 2.7 grams, and the wine is given a 0/5 on the 2 Lunes sweetness scale. This is dry Riesling through and through, but with enough fruit and density to charm. Eben Lillie