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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.
Laurent Barth's 2018 Gewurztraminer is from organic vines in Kientzheim worked by horse. In this very sunny vintage, the wine is quite full-bodied and technically demi-sec, but showing much drier, with subtle, complex aromas of tea, lemon, brown spice and flowers with a dense palate of white fruits, spice, citrus and mineral flavors. Enjoy as an aperitif or serve with Asian foods, full-flavored fish and white meat dishes.
Laurent Barth's 2019 "Racines Metisses" is a delightful blend of many grape varieties from his tiny organic estate in Bennwihr. Always around 50% Pinot Auxerrois (fermented separately), with Muscat, Pinot Gris, Gewurztraminer, and a touch of Riesling. The idea here is to make a wine that is easy to drink, says Laurent, and he nails it! The wine shows bright citrus, lime-flower, white fruits and a subtle touch of spice on the palate. The 2019 has ripe orchard and stone fruit on the palate, with citrus and floral notes, and a chiseled, mineral finish, thanks to the granite soils. Delicious! Eben Lillie
From sandy clay soils on granite in Bennwihr, this wine is a blend of fruit from several different parcels, including a small amount from the granite Schlossberg vineyard. The residual sugar here is usually hovering around 2-3g, making this a pretty classic dry Riesling from the region. Ripe, orchard fruit on the nose, a touch of structure in the mouth (maybe from the Schlossberg granite), and a pleasant, dry finish. -EL
Laurent Barth makes beautifully balanced Alsatian wines from his tiny organic estate in Bennwhir, near Colmar. The 2019 Pinot d'Alsace (Pinot Auxerrois with a bit of Pinot Noir) is a lovely aperitif and a perfect wine for many fish and chicken dishes. Showing pretty aromas of pear, green apple, almond and lime-flower with citrus, pear, almond, honeysuckle and herbal flavors on the palate - really pretty, round and balanced with minerals and white fruits in the supple finish - this is a great value and a good introduction to the beautiful wines of Laurent Barth. David Lillie
Laurent Barth's 2019 Alsace Pinot Gris is from high-density massale selection vines planted in 2001, always in organic farming, and from a parcel of 65 year-old vines. Technically dry, with ripe, honeyed fruit on the palate. Nose is fresh and lean, with wet stones, salinity, and firm apricot. Should be fantastic with fruit and cheese plates, salads, or chicken in sauce, and duck confit. -EL
The vines are farmed biodynamically, the grapes strictly selected before fermentation with native yeasts and aging is in stainless steel. The 2018 Sylvaner Dorfburg offers aromas of white peach, cool crushed herbs, pear skin, brambles, and apple blossom. The palate is bright and lively, with flavors of perfectly ripe stone fruit, faint tropical notes, a bracing herbaceousness, with an nervy, mouthwatering finish. The 2018 embodies the cool, verdant charm of Sylvaner, while underlain with enough pebbly minerality and weightless concentration to move it past thirst-quenching to deeply satisfying. This was lovely with pan-roasted chicken atop a ragout of favas, baby artichokes, asparagus and morels, but would likely excel with just-cooked arctic char and spring peas or your favorite triple creme cheese. John McIlwain
This is a special bottling that the Hausherrs made from a difficult 2014 harvest. Mildew had created problems with their tiny plot of Pinot Noir, so they made a Blanc de Noirs from their miniscule 0.3 hectares. They then aged the wine for 4 years in a large barrel. The result is a deep golden, slightly oxidative and remarkably expressive wine, with notes of butterscotch and creme brûlée. -EL
Aussitôt Bue is a blend of Pinot Auxerrois* and Sylvaner, with a small amount of Tokai Pinot Gris, from an east-facing parcel on sandstone terroir. Notes of white melon, lemon curd, and lychee, with a touch of fleshiness on the palate. A friendly wine, and a great aperitif sipper. -EL*I ask every Alsace producer what the difference is between Pinot Blanc and Auxerrois, and Hubert had some insight on the matter! As he explained, Auxerrois typically has lower acidity than its close cousin Pinot Blanc, but is known for lovely aromatics, while Pinot Blanc is greener and less beautiful aromatically.
Colline Céleste is a wine made from a coplantation of Gewurztraminer, Riesling and Pinot Gris from the Eischberg Grand Cru, which is a south and east exposed vineyard of marl and limestone. The "berg" in Eischberg is Alsatian for "hill" (colline in French) and Céleste is the name of their grandfather. Hubert explained that the fermentation stopped with 10 grams of sugar remaining, so they waited 5 or 6 months to see if the yeast might finish the job. It didn't change much so they bottled at 9 grams RS. The blend here is dominated by the Gewurztraminer in percentage and aromatics. Lovely floral and white pepper notes, with a long, spicy finish. Though it isn't 100%, if anyone out there likes a good dry Gewurztraminer, this is most definitely worth a try! -EL
A blend of Riesling and Pinot Gris from marl and sandstone soils. This wine was a treat to taste over several hours and maintained it's freshness and energy into the second day. Notes of lemon verbena, and stone fruit. Pinot Gris gives some heft and power but it's very delicate and round. Riesling provides straight acidity and melon fruit. This is a great example of a natural wine that is first and foremost complex and terroir-driven. The detail of it's lack of filtration or sulfur addition is important and noteworthy of course, but it does not define the wine or predict how complete and well-made it is. -EL