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Jean-Pierre Boyer makes Margaux that resemble the wines of the distant past. His 2000 shows a slightly maturing red/black color with bright aromas of red currant, cassis and raspberry with cedar, rose, citrus and earthy sous-bois notes, really lovely and complex. Relatively light for a Margaux, the palate is deep and velvety with firm tannins under lovely blackberry and cassis fruit with earth, licorice and mineral flavors. It's delicate and powerful at the same time and very long. Delicious now with three to four hours in carafe or after another ten to twenty years in the cellar. David Lillie
A Margaux like no other, more akin to a 19th century claret than to a modern Bordeaux.The 2004 from Jean-Pierre Boyer shows a lovely deep garnet color and smoky red-currant aromas with earth, violet, licorice, spice and citrus peel. The palate is dense and mineral with firm structure, but showing velvety blackberry, cassis and red currant with earth and mineral flavors and a bit of bitter licorice. The finish is long and firm. Suspend your ideas of Bordeaux and enjoy this complex and Burgundian Margaux. Carafe four hours in advance or cellar ten to twenty years.(On day 2 the wine has deepened and softened into a lovely Burgundian Bordeaux)
This is an oustanding Pomerol from Chateau Bellegrave, which was in conversion to organic certification in 2010. While it shows the depth and structure of this excellent vintage in Bordeaux, the wine is surprisingly supple and forward making it a delicious wine for current drinking. The aromas are ripe and rich with black fruits, cassis and blackberry with sous-bois, cocoa, spice and floral notes. The palate is firm but round, deep and elegant with complex fruit flavors backed by earth and mineral notes with good freshness and silky tannins. Decant this lovely wine a few hours in advance if possible or cellar for five to fifteen years
Château Cartier, the second label of Chateau Fonroque, has been certified organic since 2006 and biodynamic since 2008. The grapes are harvested by hand and macerated slowly. After fermentation with indigenous yeasts, the wine is aged in oak (30% new) for 16 months. On the palate, this 100% Merlot wine displays a rich bouquet of dark and red plums, cassis, ripe red currant with violet and chocolate notes. With high mineral notes on the nose and palate, the wine has some blood and iron overtones. The body is full with smooth tannins. This is a luscious wine that will pair fantastically with grilled meats or barbecued chicken. Caroline Coursant
Château Massereau, an estate located in Barsac, has been farming organically since its acquisition by the Chaigneau family in 2000. The estate is fully committed to natural winemaking and it shows in the quality of the wine. The grapes are hand-harvested, fermented in concrete vats and then aged in neutral barrique for 18 months with minimal addition of sulphur at bottling. Made from Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot, planted in alluvial soils, the wine displays a bouquet of dark berries and plums with dried green herbs, menthol notes and a hint of violet, tobacco leaf and cedar notes. This elegant wine has a beautiful structure with firm acidity and smooth tannins. A great wine at a beautiful price, this wine will pair fantastically with racks of lamb, kebabs, steaks or pork chops, and it would be a crowd-pleasing choice for Thanksgiving! Caroline Coursant
Just entering maturity, the 2007 Clos du Jaugueyron Margaux has a perfumed nose with aromas of violets, cassis, wild blackberry, and cedar. The mid-weight palate offers good freshness, fine-grained tannins, and flavors of ripe black currants, hedge fruits, and graphite, with notes of cocoa on a velvety, lingering finish. There is beautiful interplay between the sweet, savory, and structural elements. Lovely now with a bright upside over the next 10-15 years. John McIlwain
The Margaux is always the most serious and age-worthy of the wines in the Clos du Jaugueyron line-up. Sourced from older vines (some even passing the century mark), this cuvée is a true vin de garde. The 2010 vintage offers aromas of black fruits, cassis, ash, dried thyme, graphite on the nose. The dense palate offers layers of dark cherry, blueberry, and damson plum flavors, with hints of crushed herbs and chocolate. There is good underlying structure and sense of energy with fine-grained, but firm, tannins and fresh acidity framing the long rising finish. Decant 3-5 hours ahead if drinking now or hold 10-15 years and drink from there. This is lovely old school Bordeaux! John McIlwain
Sourced mainly from younger Merlot vines (55%) planted in the gravelly, sandy soils of Macau, with the remainder Cabernet Sauvignon and Cabernet Franc; this is a fresher, softer wine from Michel Théron. This cuvée sees a bit more new oak than his other wines, which tempers the dark, terroir-driven berry fruits and allows for hints of spearmint, cocoa, and damp earth to shine through. The palate is rather silken, showing dark fruits and minerals with great structure. Pure, unadulterated, and unbelievably delicious Bordeaux with a bit of bottle age (the current vintage is 2013) makes me very happy. Tim Gagnon
A magnum of incredibly delicious Bordeaux! It has great structure that hints at its aging ability, but it is more than ready to pop open at your next dinner party. Tim Gagnon
This certified organic wine is a blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec. The wine offers a bouquet of ripe berries, plums and cherries with some light savory herbs and spices notes. This wine has a good acidity and minerality (thanks to the vineyard's limestone soil) giving a pleasant freshness and brightness to the wine. I very much enjoyed this wine and would pair it with various dishes from grilled pork chops to the classic hamburger. Caroline Coursant This wine will also be the perfect companion to your Thanksgiving dinner: think of lamb with garlic and mint, mustard-glazed ham, and red skin mashed potatoes. What a fantastic wine to share with friends and family! Caroline Coursant
Biodynamic farming, native yeasts, wild fermentations, good value –all phrases not typically associated with Bordeaux. Yet, each year the Hubert family provides us with just that in their staple cuvee from the Côte de Blaye. The Cru Bourgeois is a blend of mostly Merlot, Cabernet Sauvignon, Cabernet Franc, and a bit of Malbec. Generously aromatic owing to the rich clay soils in which it is grown, the 2015 offers crushed violets, cassis, and rhubarb on the nose. The palate shows the warm vintage with finesse. Cascades of ripe red fruit, blackcurrant, and spice, with supple tannins and an undercurrent of chalky minerality. This is a great addition to the dinner table alongside grilled meat or sipped on its own. Amanda Bowman
(From half-bottle.) Though not considered a legendary vintage for Yquem, the 1981 has plenty of verve and class to recommend it. The nose shows apricot, orange marmalade, honey and brunt sugar and notes of vanilla. The palate is rich though, perhaps not as unctuous as more lauded vintages, offering flavors of burnt orange, crème brulée, pineapple, and honey. This is mature yet still has plenty of energy and freshness provided by the still lively acidity which carries through on the long and pleasingly bitter finish. John McIlwain
Chateau Couronneau is a certified organic and Biodynamic estate located east of Saint-Emilion and south of Saint-Foy, producing wines in the Bordeaux and Bordeaux-Saint-Foy apellations. Made from 50% Sauvignon Blanc and 50% Sauvignon Gris, the 2016 Bordeaux Blanc shows aromas of pear, fines herbes, citrus and boxwood. The palate is ripe but refreshing with pear, quince, ripe citrus and mineral flavors. This is an outstanding value that shows the organic and Biodynamic vineyard work in the pure fruit and mineral flavors - a delicious and versatile everyday white that will accompany seafood, chicken and pork dishes. DL
Catherine and Jean-Luc Hubert's estate on clay and limestone soils in the Côte du Blaye is certified Biodynamic. For Le Blanc Bonhomme, whole clusters of 50% Sauvignon Blanc and 50% Semillon undergo a 24 hour maceration before a slow pressing and wild-yeast fermentation. The wine shows ripe aromas of pear, fig and citrus fruits with honeysuckle and brioche. The palate is round and full with white fruits, herbs, fig and mineral flavors. This will be a lovely aperitif and will accompany fish in sauce, white meats, Asian foods and mild cheeses. This is a versatile and delicious white Bordeaux and a great value!