Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
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.
From a parcel of forty-year old vines, roughly 325 meters above the valley and village of Saint Romain. The soils here are intensely chalky and this comes across immediately. This is extremely fine, with touches of citrus, white flowers and toasted bread giving dimension around the incisive mineral flavors. The acidity in all three wines today is quite astonishing - this is racy and snappy and very precise. Probably the lightest of the range today, this feels very much in conversation with first-rate Chablis. Sam Ehrlich
'Sous Le Chateau' comes from vines averaging thirty years, but high on the slope (nearly 400 meters above sea level) and facing south-southeast. This is the fullest feeling of the Buisson St. Romains, with ripe lime and orange citrus, white peach and apricot notes and some sweet spice up front. There is excellent length on the palate and plenty of stoniness at the back end. The feeling of balance here is impressive, as well as an overall drinkability that creeps up until the bottle is empty and one is left wondering what happened. Sam Ehrlich
(Arrives 8/2) This is a cellar release this year. Picked in two passes on August 30th and then September 18th, to produce a wine that shows richness and freshness in equal measure. The primary fruit here has begun to develop into something a little earthier and more complex, toasted almond and hazelnuts and salty notes muscling in alongside apricot and yellow apple. Incredible acidity here for such a hot vintage. This has so much life in it, no doubt in part to four decades of dedication to organic and biodynamic farming. Sam Ehrlich
(Arrrives 8/2) Created in 2017, this cuvee is issued from grapes in the "Champ-Rond" vineyard, vinified in amphora of 800 liters. The 65 year-old vines are grafted on "Riparia Gloire de Montpellier" an old root-stock obtained in 1880, giving very low yields with magnificent small grapes, of a deep gold color. The Retour a la Terre presents the exotic notes typical of the domaine with an extra dimension of expression due to the respiration of the amphora. The small grapes of "Champ-Rond" ripen beautifully without a high degree of alcohol - they are picked on the last day of the harvest, and the elevage in amphora gives the wine a great purity. The wine shows elegant floral, white fruit, apricot, lemon and stone aromas. The palate is round, dense and silky with fabulous length. This is a superb white Burgundy that is delicious now and will cellar beatifully for fifteen to twenty years. Highly recommended!
(arrives 8/2) The Guillemot-Michel "Une Bulle" comes from a tiny parcel of old vines on limestone with red clay, high in iron. The wine is a Pet-Nat (Methode Ancestrale) that is bottled after a short period of fermentation, leaving enough sugar in the wine for the fermentation to continue and create the desired bubbles. The wine is aged in bottle on the lees for around 18 months, then riddled and disgorged and re-bottled with a bit more "Une Bulle." The result is a very delicious aged Pet-Nat showing honeyed aromas of pear and white peach with hints of almond, marzipan and brioche. On the palate the mousse is soft and creamy with flavors of peach and quince with lime-flower and minerals and a long finish of white fruits, citrus peel and firm acidity. This is a delightful wine to sip by itself or pair with mild cheeses, patés and terrines, fruit desserts.. David Lillie
(Arrives 8/2) Retour A La Terre (Return to the Earth) is named for the parcel and the aging process. The vines come from a piece of the vineyard heavy with clay. They are on average about 65 years old, on a very old strain of rootstock that produces tiny but brilliantly ripe clusters of chardonnay. The wine that results is aged in three large clay amphora, allowing the wine to breathe without the influence of oak. The 2020 is excellent, with juicy white and yellow fruit, and the same feeling of purity and clarity as Quintaine. No shortage of finesse here. Sam Ehrlich
(Mid-August arrival) Julien Guillot of the Clos des Vignes du Maynes makes this lovely Mâcon-Villages (100% Chardonnay) from certified organic parcels in Viré-Clessé, Chardonnay and Montbellet, on Bathonian limestone with clay, rich in silica. Minimal SO2 is added before bottling. The nose opens with bright lemon and cool mineral notes. An hour later after opening up in the glass, nutty, toasty notes and green melon come to the fore. On the palate, the initial notes were of high acid, spritzy citrus and a pronounced leesiness. After an hour in the glass, the palate skewed richer with more of the toasty, nutty notes found on the nose balancing out the high acid citrus notes. The finish is long and concentrated from the 20 months on the lees. As the wine has just landed from France, give it a week or two to settle and give it an hour decant open opening, the wine will reward you for your patience! Giselle Hamburg
The Lafouge Auxey-Duresses "Les Hautés" is from a north-facing parcel fairly high on the slope next to Meursault "Les Vireuils." "The 2020 Auxey-Duresses Blanc “les Hautés” from Monsieur Lafouge is another beautifully racy and minerally example of the vintage. The bouquet jumps from the glass in a blaze of green apple, fresh lime, dried flowers, beeswax, limestone minerality and a whisper of vanillin oak. On the palate the wine is precise, full-bodied and snappy, with a lovely core, excellent soil inflection and grip, bouncy acids and a very long, focused and very promising finish. Again, just a bit of patience will be handsome dividends with this excellent young wine." John Gilman "View from the Cellar"
The Lafouge Auxey-Duresses "Les Hautés" is from a north-facing parcel fairly high on the slope next to Meursault "Les Vireuils."
"The 2020 Auxey-Duresses Blanc “les Hautés” from Monsieur Lafouge is another beautifully racy and minerally example of the vintage. The bouquet jumps from the glass in a blaze of green apple, fresh lime, dried flowers, beeswax, limestone minerality and a whisper of vanillin oak. On the palate the wine is precise, full-bodied and snappy, with a lovely core, excellent soil inflection and grip, bouncy acids and a very long, focused and very promising finish. Again, just a bit of patience will be handsome dividends with this excellent young wine." John Gilman "View from the Cellar"
This is sourced from vines between twenty and sixty years old and aged all wood. This is Chablis at its most inviting. It's full of juicy white fruit, peach and pear and feels generally supple and accessible from the moment the cork is pulled. But what is most captivating and engaging is the mineral component here. Chablis is defined by its limestone soils and at its best its character comes through as something I have always identified as "Welch's grape soda." Some people compare it to fennel or licorice, others to something else - it's somewhat nebulous, as tasting stones is not something we do in life. But whatever it is, this wine has it. The finish is stained with this unique expression of limestone, which is what we should ask of it. Outstanding for the price. Sam Ehrlich
Bas de Chapelot comes from a 3.2 hectare parcel just below Montée de Tonnerre. It is the Vocoret's only parcel on the right side of the river bank. The soil is deep, clay and limestone, and Kimmeridgian (moyen). The vines are now 40 years old vines and due to their proximity to the riverbed are very exposed to frost.
From a 1.5 hectare parcel of 50+ year-old massale selection vines on clay/limestone soils rich in iron, in this excellent 1er cru vineyard at the foot of the slope in Beaune. (Near Pommard and below "Les Vignes Franches" and the "Clos des Mouches") 2018 is a great vintage for the Chantal Lescure "Chouacheux" which shows very floral aromas of ripe, fresh red and black fruits, with hints of brown spice, citrus zest and earth. There is ripe, sappy, chalky fruit on the palate which is silky and elegant with raspberry, red currant and cherry fruit, really lovely and very long - backed by firm acidity and the ever-present core of minerality found in the Chantal Lescure wines. Quite delicious now, this beautiful Chouacheux is highly recommended and should be best 2024 - 2035+. David Lillie
Was $114.99 Pertuisots is part of the original Domaine Duchet purchase and has been a consistent star since the inception of des Croix. Sitting just below Les Aigrots and the legendary Clos des Mouches on the way to Pommard, the soils here are also rich with iron and limestone. This is generally a powerful wine with formidable structure in its youth, but as it unwinds the fruit sweetens and a beautiful gamy saltiness develops. There is always a decent percentage of whole clusters in the fermentation to help balance the natural intensity here.Sam Ehrlich
Pertuisots is part of the original Domaine Duchet purchase and has been a consistent star since the inception of des Croix. Sitting just below Les Aigrots and the legendary Clos des Mouches on the way to Pommard, the soils here are also rich with iron and limestone. This is generally a powerful wine with formidable structure in its youth, but as it unwinds the fruit sweetens and a beautiful gamy saltiness develops. There is always a decent percentage of whole clusters in the fermentation to help balance the natural intensity here.Sam Ehrlich
Jean-Claude Rateau's domain has been Biodynamic since 1979 and produces lovely light-bodied, old fashioned Burgundies. The 2019 Beaune Les Prévoles (a lieu-dit below 1er Cru Chouacheux and les Tuvilains) was vinified with %100 whole-clusters, bringing a bit more structure and tannin to this deeply fruited wine which shows beautiful ripe aromas of cherry and black raspberry with rose, earth, citrus and brown spice. The palate is chalky, ripe and sapid, showing the density of the 2019s with lush black berry fruits enveloping firm acidity and mineral flavors. Really a lovely wine and quite delicous now, full and ripe enough for grilled meats, as well as chicken and pork dishes and cheeses such as morbier, tomme de savoie. This should benefit from a bit of aging but is quite beautiful as a young wine, best perhaps 2023 - 2030+. David Lillie
The northernmost edge of Gevrey, 'Champeaux' is high on the hill, and a jigsaw puzzle of terraces and different exposures. The rocky soils make for very precise and long-lived wines.
Located a mere 2 kilometers from the Aube, organic vigneron Bruno Dangin is one of our new favorite producers of Cremant de Bourgogne. The rosé is made from 30-year-old pinot noir vines planted in clay-limestone soils from the Upper Jurassic. The robe is a pale salmon color and there is a fine bead and soft mousse. The nose is an intriguing melange of wild strawberries, spices, and sea spray. The palate is salty and red-fruited, with layers of pinot fruit and a briny minerality. John McIlwain