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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 firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Grüner Veltliner from vines planted in 1959 on a mix of clay, gravel, and limestone soils, aged in stainless steel for five years before bottling.
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. 2012 was the first vintage of this wine, boasting a beautiful, aromatic nose of brown butter and rich toffee with golden apple and citron. On the palate the wine has an opulent texture, rich and soft, with notes of candied citron, ginger, pear, yellow apple, and salted caramel. 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
Michael Gindl currently works 8 hectares of Demeter-certified vineyards in the Weinviertel, about 30 km northeast of Vienna. The Buteo “twelve” is made from Grüner Veltliner grown on loam and loess soils on gently rolling hills outside of his home village of Hohenruppersdorf. The grapes macerate for ten hours on the skins, are gently pressed, naturally ferment in barrel, and then age on the lees for 12 months in 700L Acacia barrels made with wood sourced from Gindl’s own forest. Unfined, unfiltered, with no SO2 added, the wine is very floral and herbaceous, with vibrant acidity and a pleasantly savory tone. Cari Bernard
Heiligenstein is legendary: born of the Bohemian Massif it is home to a myriad of soil types, and Johannes Hirsch is a venerable scholar of Kamptal terroir. His dedication and love for the region is felt in his commitment to uncompromisingly farming biodynamically, utilizing soft-pruning techniques in the vineyards, and the care taken in the cellar to let the wines ferment spontaneously and at their own speed in a mix of stainless steel, acacia, and oak barrels (all used). The Hirsch Heiligenstein vineyard is on the Zöbing side, curving from south- to southwest-facing in aspect, with a mix of silt, conglomerate, and colored sandstone along with gravel, volcanic soils, and in some portions, loess. Aromas of fresh wildflower stems, clover, and white pepper on the nose, the palate has fantastic cut, with fruity yet tart tangerine, salty mineral structure with green apple and underripe apricot. 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
An alternative to Gamay on your table (or plays nicely alongside one), this biodynamically-grown Blaufränkisch is juicy and fresh, medium-bodied, with notes of ripe red cherries, strawberries, raspberry seed, plum skin, a touch of earthy pepper and just enough structure to remind you to serve with all sorts of Thanksgiving menu items: from cornbread stuffing, to roasted mushroom gravy on pillowy mashed potatoes, turkey of course, and hearty root vegetable gratin with rosemary and thyme. (arrives Tuesday, 11/14) Cari Bernard
This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.
The top billing of the Steiner Hund vineyard delivers in spades in this gorgeous 2010 Riesling. The nose is mesmerizing with aromas of limewood, Doyenne du Comice pears, chestnuts, licorice, tarragon, and allspice. The wine floats effortlessly on the palate and is held aloft by a refined minerality that offers notes of Granny Smith and fresh ginger through to a bitter orange finish. A stunning apéritif! - David Salinas
A complete about-face from the rest of Ott's traditional, stainless steel based production. The wine is a revelation, taking Grüner Veltliner to stunning places it's never been before both aromatically and on the palate. Fans of Gravner, Radikon, et al, must give this wine a try. -jfr From the importer, the good folks at Terry Theise Selections: "The wine is almost entirely sourced from the Rosenberg, de-stemmed without crushing and placed whole-berry into amphora ranging in size from 500 to 2,000 liters. The amphoras are buried in the soils of Rosenberg and Bernhard ages the wine, untouched, for 6 months before the wine is racked clear. The grapes are never crushed, helping retain the purity of the wine and not allowing it to become clouded with over extracted tannin. The wine is then bottled without filtration."
Bernhard and Maria Ott took over the family business (est. 1889) in 1993, with an eventual expansion to 28 hectares and RESPEKT Biodynamic certification in 2006. Der Ott is a cuvée made from the younger vines of the three Grüner Veltliner Grand Cru single-vineyards: Spiegel, Stein, and Rosenberg. Weightier and spicier than the Am Berg but incredibly vibrant. Notes of white blossoms and marjoram with green pear, underripe pineapple, and crisp apple make this Grüner is an inspired and elegant pairing with all the savory and rich elements of the Thanksgiving feast. 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
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. The Kalkundkiesel white is a blend of approximately 50% Weißburgunder, 30% Grüner Veltliner, and 20% Chardonnay, from different vineyards grown on chalk/limestone (kalk) and pebbles (kiesel). The grapes can spend up to eight months on the skins, but for this vintage it was closer to four to six. The wine then spends 14 months in neutral, small barrels (a mix of French and Austrian oak), before being bottled with no added sulfur. Incredibly clean and soft, the palate has complexity, but not the tannic texture one often expects on a white wine with months of skin contact. Savory notes mix with yellow apple and peaches on the nose, the wine has rich flavors of saffron, yellow apple, and fresh green pear with a floral overtone. Cari Bernard
Unusually slender for a red wine bottle, the Puszta Libre! bottle shape takes its inspiration from vintage soda bottles, a cheeky nod to how chuggable this wine is; and if that's not enough we are also instructed by the label to "drink cold"! Mostly Zweigelt with Sankt Laurent, fermented in stainless steel and aged in large (600L to 1000L) used oak barrels. An electric purple in the glass, this vintage brings us a bit more mineral cut with notes of black raspberries, raspberry seed, tart red plum, ripe red cherries, and fresh juicy blackberries. Cari Bernard
Claus Preisinger has managed to delight us again! Lightest peach in the glass, this méthode ancestral (read: pét-nat) sparkler is 100% Sankt Laurent, picked early to preserve acidity. Aromatic and fresh, notes of white flowers and green strawberries give way to a lively mousse with vibrant flavors of tart peach yogurt, juicy wild strawberries, sour cherry, blood orange zest, and rose petals. This bottle is a great start to the holiday: pair with charcuterie and salty snacks during Thanksgiving apéro (you know, where you pre-eat for the future eating)! Cari Bernard
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