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Domaine Anne Bavard-Brooks is located in Puligny-Montrachet and has been organic and biodynamic since 2005. The "La Combe" vineyard is in the village of Puligny with 35 year-old vines on silt and clay soils over limestone, 200 cases made. The palate is round and dense with flavors of pear, fines-herbes, almond, citrus, honeysuckle and brown spice. The finish is long and ripe with citrus and stone flavors that linger. This is a quite complex and well-balanced Burgundy that will accompany a wide variety of seafood and poultry dishes and mild cheeses. Drinking beautifully now, this will cellar nicely over the next 5 years or more.
From a .35 HA parcel of organically farmed 51-year-old vines just opposite of the property. The 2014 Domaine Chevrot Bougogne Tilleuls is a lovely old vine expression of Aligoté. The plot is farmed organically with the soils worked by horse, the fermentation and aging is in barrel with native yeasts. An Aligoté to cellar, the wine is coiled and nervy with citrus and herbal notes leading on the nose followed by hints of sea spray. The palate is densely mineral and textured with stony acidity and bright Meyer lemon fruit on the attack and a long richly earthy finish. This is lovely and will age beautifully as well as pair with denser fish such as halibut or better still, some sea scallops from Blue Moon Fish with braised greens, citrus segments, brown butter, capers. -John McIlwain
The De Moors suffered terrible loses due to frost and hail in 2016 and 2017 - They have been aided by friends in the south and have made delicious "Vendangeurs Maqué" wines, this one with Grenache Blanc from Julie Brosselin and Eric Pfifferling, Viogniers from Gérald Oustric and Gramenon, Roussanne from Eric Texier and Clairete from Pierre Pradel.
The Montmains vineyard lies on the left bank of the Serein River a bit south of Vaillons. The 2015 has a ripe nose redolent of white flowers, orchard fruit, and citrus oil. The palate offers ripe golden apple, and Meyer lemon flavors underlain with subtle notes of sea spray and dusty minerality on a persistent finish. John McIlwain
Located on the right bank of the Serein, Montée de Tonnerre is one of the more structured premier crus, distinctly mineral and long-lived. The 2015 Duplessis Montée de Tonnerre is a classic expression from the site. Crushed herbs, lime zest, flint, and sea spray on the effusive nose. The palate shows incisive minerality with pungently saline character offset by cool-toned apple and citus notes. this is deeply stony with driving energy on an impressively long and palate-staining finish. Excellent now with a quick decant, better still in 3-5 years. John McIlwain
Located on the left bank of the Serein, the name Vaugiraut derives from “Vaul Girault,” which means Girault's valley, likely the name of a local owner. Aged entirely in cuve (stainless steel tank), Duplessis' 2015 Vaugiraut offers pretty aromas of white flowers, honeysuckle, white peach, and crushed herbs. The palate displays flavors of white peach, citrus, and salt with hints of green tea and quinine on the stony, precise finish. John McIlwain
A blend of 57% Puligny villages with 43% Puligny 1er Truffière. Nexe Flore is a play on words, per Allen Meadows, of next floor, implying a step up from the Puligny villages tout court. John McIlwain
Julien Guillot at Vignes du Maynes makes this elegant white Burgundy from an organic parcel on crumbly limestone that has 15% Pinot Gris and 85% Chardonnay. Just delicious in 2015, the "En Rimont" shows aromas of dried pear and apple, almond and stone with hints of spice, citrus and honeysuckle. The palate is quite elegant with earthy white fruits, hay, almond, white pepper and citrus. Quite supple and pure (vinified with minimal SO2) this is a very food-friendly wine that will accompany full-flavored fish and shellfish dishes, chicken and white meats and a wide variety of cheeses. Lovely wine! David Lillie
A new wine from Julien Guillot at the Clos des Vignes du Maynes, the 2016 Macon "Clos Fourneau" is 85% Chardonnay and 15% Pinot Gris. The wine shows floral, honeyed aromas of pear, white peach and candied citrus. Ripe stone fruits on the palate are wrapped in bright citrusy acids with chalky mineral flavors that continue in the finish with lemon and stone. Try this with melon and prosciutto or a full flavored fish such as halibut or monkfish. This will improve with a long decant or three to five years in the cellar.
While the 2014 vintage resulted in a number of stellar white Burgundies graced with energy and complexity, some of the most striking have come from Chablis. Moreau-Naudet was especially successful and the wines show class from the basic villages thru the premier and grand crus. The 2014 Vaillons is a radiant example of the terroir, with airy aromas of stone fruit, citrus peel, honeysuckle, and wet stone. The palate is vibrant with minerality and punchy acidity, with smoky flint vying with cool-toned citrus, and spice flavors on a concentrated, tactile finish, which is just a shade broader than that of the Forêts. Lovely now, but there's plenty of dimension which bodes well for aging (if you can resist drinking your bottles in the near term). John McIlwain
From 2.5 hectares of younger vines, farmed organically and fermented with native yeasts in steel tank. The 2016 Moreau-Naudet Petit Chablis is bright and floral, with aromas of jonquil, honeysuckle, apple blossom, Meyer lemon, rainwater. White orchard fruits, lemon oil, Golden Delicious apple, and salt on the palate. Ripe, but racy. Long, succulent, and snappy on an incisively mineral finish. Lovely! Always an over-performer of a Petit Chablis. Moreau-Naudet is a wonderful domaine whose great farming results in terrific wines. A splendidly fresh aperitif and just fabulous with a salad of white beans, red onions, spring lettuces, and Spanish tuna packed in oil. John McIlwain
Located toward the bottom of the slope beneath Beaune Grèves and adjacent to Les Cents Vignes, Clos des Mariages is a mix of young and very old vines planted in clay and limestone soils. The lovely 2017 Blanc shows high-toned aromas of lime-flower, melon, pear, wet stone and honeysuckle. The palate is light and silky with pear, apple and citrus flavors with chalky minerals and herbal flavors in the refreshing finish. Serve with fish in sauce, scallop crudo, Asian foods and mild cheeses.
Jean-Claude Rateau makes lovely Biodynamic wines in the Hautes Côtes de Beaune in his east-facing vineyard of clay/limestone and marne soils. Quite racy and bright even in 2017, the wine shows subtle aromas of lemon, almond, stone, spiced pear and apple. Intense, very mineral palate with pear, citrus and stone flavors and terrific length. The antithesis of fat, oaky Chardonnays, this food friendly wine will accompany everything from oysters and grilled seafoods to roast chicken and mild cheeses. Delicious now or cellar for 5 to 8 years. This is a real Chardonnay of terroir and a great value! David Lillie
This is a superb, subtle and very mineral Chardonnay from a replanted parcel at the very top of the Clos, abandoned since 1896, with thin clay soils rich in iron over limestone. A great terroir, never chemically treated and worked in biodynamic farming by Alain and Julien Guillot. The 2015 "les Chassagnes" is a beautiful wine, a bit fuller than the 2014 but still quite racy and stony with hints of white fruits, spice and honey. The palate is silky and crystalline - all minerals with subtle citrus and white fruits, very long and elegant. Highly recommended! David Lillie
From 40 to 80 year-old massale-selection Chardonnay vines high on the slope in Cruzille on limestone with a great deal of calcium carbonate crystal (aragonite) with thin topsoils of clay and silica, never treated with chemicals, certified biodynamic. Fermentation is in 600 liter barrels with wild yeasts, aged 10 months sur-lie without racking, no SO2 until a small dosage (10 - 20 mg/l) before bottling. The 2016 "Aragonite" is a superb, well structured white Burgundy that will age beautifully. The wine shows elegant aromas of pear, lemon confit, lime-flower, toasted almond and stone, really lovely. The palate is intensely mineral and framed in firm acidity, with white fruits, citrus, spice and stone flavors. The living soils of the Clos give this wine an extra dimension of acidity and saline minerals that will contribute to a long life for this lovely wine, perhaps best 2025-2035, but it's delicious as a young wine as well. Highly recommended. David Lillie