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Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at email@example.com .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Organically-farmed Blaufränkisch grown on limestone (kalk) soils outside of the town of Jois in Burgenland, Austria. Refreshing notes of juicy raspberries, ripe strawberries, and cantaloupe mingle with bright acidity and a crisp mineral finish. Pair with a large helping of moules-frites, a rare tuna burger, fried chicken, you name it! Cari Bernard
Riesling from a mix of smaller plots closer to the village of Oberloiben (Dürnstein). This was one of the line up that was a touch tight upon tasting at the estate this past June, but it shows great promise to be an electric, brisk Riesling! Lean and light with notes of peach and apricot, lemon zest, and sour orange. Cari Bernard
Hollerin has larger terraces, with loam and Gfoehler gneiss; Leo Jr. calls the wines from this vineyard "charming" with good fruit and structure, a contrast from the more intense mineral cut on the wines from the Höhereck vineyard just on the other side of the hill. Delicate aromas of white strawberries and flowers on the nose, the palate boasts great texture and lift with notes of peach candy, green strawberry tops, and white grapefruit. Cari Bernard
Riesling vines for the Smaragd bottling grow in meager soils in a high altitude, amphitheater-shaped vineyard where most of the sun-exposure ends at around 3 in the afternoon, making for a cooler microclimate in contrast to some of the other south-facing sites on the Loibenberg, where a more Pannonian (warmer) climate prevails. The cooling influence is reflected in the high minerality in balance with a creaminess and clarity of fruit--peach blossom and stone on the nose gives way to stone fruit and just-ripe mango with a spicy intensity and long, saline stony finish on the palate. Cari Bernard
The Riesling from Alzinger's Steinertal parcel sells the moment it arrives from Austria; the steep, higher reaches of the vineyard have a sparse layer of soil over the primary rock of Gfoehler gneiss which lends itself well to growing Riesling with intense minerality and power. The vineyard is located at the end of two valleys, where cool air intensifies in the autumn, providing ideal diurnal range to preserve acidity, ripeness, and aromas in the grapes. Interestingly enough, Grüner can also thrive here, although further down the slope, but still above Mühlpoint at the bottom, and as one can imagine, the Grüners from Steinertal have a great amount of acidity and age-worthiness. The melon note from Mühlpoint is here on the nose, but much more angular; on the palate is a truly interesting intensity of rich mouthfeel and stone fruitiness coupled with salinity and savory dark minerality. Needs some time to fall into place, but if you can wait, this wine will reward your patience! Cari Bernard
100% Roter Veltliner planted in 1979 near the top of Gaisberg (Zöbing side). Known more for being a top site for growing Riesling than Roter Veltliner, Martin and Anna Arndorfer purchased this vineyard in 2010 (after being warned not to do so by relatives). The primary rock up there (300+ meters, south facing) is predominately Gfohler Gneiss along with Mica-Schist. Both 2012 and 2013 had very similar vinifications: few hours of maceration, aged in a mix of oak and stainless steel, with ten months on the lees and no fining. We are very lucky to have two different vintages to choose from, ultimately showcasing the influence of the vintage. Reflecting some similar development on the nose as the 2012 (salted toffee/brown butter), there is also a brighter note of Seville orange zest, and the palate reveals a higher acidity, with tangy orange/lemon oil, and brighter vegetal tones alongside the pear and apple fruit. Not austere by any means, but the 2013 does come off as stonier and edgier than the 2012. Cari Bernard
Maria and Andreas Harm have around ten hectares spread between Kremstal and Wachau, with their 500-year-old cellar located on the Kremstal side. 'FIO' stands for four-in-one: Grüner Veltliner from vines aging 10-30 years, from four different vineyards. The wine is fermented and aged in stainless steel, with lees contact until bottling. White blossoms mixed with green herbal scents, the wine boasts a rich texture balanced by saline notes, green pear, white strawberries, and tart green apple. A sprightly Grüner to pair with crisp snap pea salads, steamed artichokes, fresh soft cheeses, striped bass with lemon and herbs in cartoccio. Cari Bernard
It's hard to imagine a better deal than this full liter of organic Grüner. The 2016 is a touch leaner than last year: crisp minerality and mouthwatering acidity lift notes of white blossom, yellow apricot, and salted lemonade. Cari Bernard
Schenkenbichl is a terraced vineyard on chalk, amphibolite, gneiss with richer top soil, 330 meters above sea level, where exposure to the sun balanced by the cooling and drying effect of ceaseless winds from the west make for longer hang time and therefore more phenolic development. Spontaneous fermentation is followed by aging in large, neutral wood casks for around 9 months. Incredibly concentrated with notes of white pepper, pineapple core, white cherry, apricot, and Fuji apple, firm minerality and shimmering acidity. Cari Bernard
The 'Graf' Sauvignon Blanc (~30 y/o vines) is grown on steep, south-facing slopes, with clay, silt, and limestone soils. The grapes are de-stemmed and ferment in large, wooden casks before being transferred to smaller wooden barrels (all neutral), and the wine is bottled without the addition of sulfur. Reductive at first opening, the palate is pure Muster Sauvignon Blanc: electric acidity, green gooseberries, grass, and lemon-lime zest all grated over stone. Cari Bernard
Unmistakable on the nose--that floral perfume mixed with SweetTarts candy scent--this can only be Gelber Muskateller (Yellow Muscat). A fresh and delightfully fruity wine, still floral on the palate, balanced with flavors of crisp apple, peach, mango, and lime candy. A great bottle for apéro! Cari Bernard
Am Berg is back! Younger vines grown on loess soils closer to the village of Feuersbrunn. A fantastic entry-level Grüner, fresh and fruity, but not at all flabby; creamy but with a saline cut; with waves of white flowers, young ginger, lemon zest, mango and apricot. Cari Bernard
Twenty-five year old vines on loess soils grown on the rim of the valley in the Wagram, of Ott's Grand Cru vineyards, Spiegel is a perennial favorite. Delicately mineral on the nose, this Grüner is dynamic on the palate: notes of Meyer lemon, lime zest, green apple candy, mango, white cherry, pineapple, peach skin with vibrant acidity and a lingering finish. Very young and powerful, yet balanced, this wine will age beautifully! Cari Bernard
Riesling grown at a higher elevation near the Rosenberg. Freshest peach, white flower petals, salted green mango on the nose, the wine is bright and intense and not overly fruity; notes of green apple skin, nectarine, pineapple are tart and crystalline. Cari Bernard
A blend of Zweigelt, Blaufränkisch, and a touch of Merlot; the Biodynamically-grown grapes are harvested by hand and see only stainless steel, so although the wine is medium in body, it boasts an incredible freshness. The nose is vibrant with notes of cherries and plums, while the palate is bright with juicy blackberries, dark plums, smoke, red apple skin, and red raspberries. Works well with or without a slight chill. Cari Bernard
Claus Preisinger's first vintage was in in early 2000s, after stints working in California as well as with Hans and Anita Nittnaus in Burgenland, where his vineyards are also located. His 19 hectares of vineyards have been certified Biodynamic (Respekt) since 2008. This vintage of the Kalkundkiesel is Weißburgunder, Grüner Veltliner, Muskat, and Welschriesling selected from a variety of vineyard sites, with soils containing limestone and pebbles. Maceration is for four days and the wine ages in a mix of used, wooden vessels before being bottled without any added sulfur. Elegantly textured with layers of ripe apricot, lees, salted yellow apple, quince, soft floral tones and savory clay: a stunning wine! Cari Bernard
If you've read the Hirsch Heiligenstein note, you have a bit of a primer on how complex the soils can get here. Gobelsburg's Heiligenstein vineyard is home to some of the oldest Riesling vines of the estate, growing on a mix of silt, sandstone, feldspar, with rich sediments. Bright and powerful notes of lime flower, green mango, apricot, and a brisk stony minerality make for a wine with fantastic aging potential.
The Stadlmann family has been making wine since the 1780s in the Thermenregion; sheltered from the northern winds by the Vienna Woods, it is one of Austria's warmest wine growing areas. The 'Classic' line of wines are aged in large, used barrels to showcase the true character of the grape and terroir. 2015 is darker on the nose than 2013, with notes of cherry cola, black cherries, and red flowers. The palate is smooth and juicy with bright flavors of tart yet candied red cherries. A wonderful wine to have with a wide range of food! Cari Bernard
Michael Wenzel's family has been making wine since the fifteenth century in Burgenland, their home and cellar still in the small town of Rust, on the western side of Lake Neusiedl. Suggested by the name, Aus dem Kalk is Blaufränkisch grown on limestone soils. Grapes are hand-harvested, fermented in stainless steel and the wine ages in large neutral oak casks. Medium-bodied, tart and juicy black raspberries and cherries, plum skin, hibiscus, tarragon, with lightly-grained tannins; a fantastic pairing with pork schnitzel, roasted game birds, grilled mushrooms. Cari Bernard
Vogelsang is one of two single-vineyard parcels that Michael bottles separately. The vineyard is further south along the Ruster hill-chain, here mica schist and gneiss soils are punctuated with grey quartz, which Michael says gives the wine a cooler and tighter minerality. When tasted against the Garden of Eden vineyard (pink quartz), one can't help but concur. As Furmint is a late-ripening grape, bunches in the Vogelsang and Eden vineyards will often stay on the vine until late September, more than three weeks after the other grape varieties are harvested. For the Vogelsang, there is a touch of skin-contact before pressing (less than the Eden), and the wine ages in 500L used French oak barrels. An incredible balance of luxurious density and cool minerality, evoking comparisons with age-worthy Loire Chenin Blanc, concentrated Pouilly-Fuissé, and even characteristics of heady Jura whites. Like Chenin, Furmint lends itself well to a wide variety of wine styles, from dry and linear to the most elegant of dessert wines (Ausbruch). Vogelsang is dry with a concentration of fruity and aromatic quince, yellow apple skin, tangerine oil, white blossom, and honeyed young ginger, with a stony minerality keeping things from getting too lush. Enjoy now paired with seared scallops over creamy polenta, roasted chicken with fennel, potatoes au gratin, or put down for at least 5-8 years. Cari Bernard
Whole-cluster fermented with 10 to 15 days of skin contact, Michael's dive into both natural wine and study of Furmint continues. Redolent with notes of ginger, clove, white pepper, spearmint, and Bosc pear skin, the palate is medium-bodied and luxuriously textured with rich spice, orange blossom honey, apple core, and quince. With four days open the fruit fleshes out on the palate into ripe peaches and quince dusted with nutmeg and cinnamon. An exotic and opulent iteration of Furmint. Cari Bernard
The wine that first caught my attention, Michael's 2015 Pinot Gris 'Wild & Free', did so because it was a complex, natural wine that was both fun and sophisticated; food-friendly but stood well on its own. For the Wild & Free line of wines, grapes are hand-harvested, and spend between 10-15 days in contact with the skins before pressing. Wines age in neutral barrels. The 2016 conjures the same delight as the 2015: deep, umami notes of umeboshi plum mingle with sour cherry, blood orange, red apple skin, raspberry, stewed strawberry, and red grapefruit zest, medium-bodied with the lightest tannic tack and bright acidity--elegance and drinkability! Cari Bernard