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.
Your inner wine geek will thank you for this subscription when you begin to receive regular deliveries of Pineau D’Aunis, Pelaverga, Bobal, Listan Negra, Valdigué, Romorantin, Albilla, Vespaiolo, and more. With a focus on single-varietal wines and an intent to transcend such universally known grapes as Cabernet Sauvignon, Pinot Noir, Chardonnay, and Sauvignon Blanc, this club is for learning as well as drinking. (3 bottles/month)
The Mont Brouilly, a volcanic "bump" in the granite bedrocks of the Beaujolais, is a terroir of mineral-rich bluish rock with little or no soil, giving a quite different character to the wines. The Lapalu 2012 (also from very old vines) is noticeably darker and denser than the Brouilly with deep, elegant aromas of cassis liqueur and blackberry with hints of game, pepper and violet. Impressive density and length while remaining balanced (13% alcohol) and with firm acidity and tannin. Deep red and black fruits backed with saline minerals in the finish. This is an ousttanding Beaujolais that will improve over the next few years and drink well at least until 2020.
Jean-Claude Lapalu began his domaine in 1996, and started making wines commercially in 2000. He currently owns 12 hectares of vines in and around Brouilly and the Cote de Brouilly, most of which are old vines (60–80 years), and farmed organically. The 2015 Beaujolais Villages is an elegant, bright, and pure varietal expression that fills out the palate with dried black cherry, cherry pit, and tangy black raspberry along with top soil and dried herb undertones. A remarkable expression of Beaujolais at an excellent price. Jonas Mendoza
From a small parcel in the southern Beaujolais on clay and silica soils over limestone. Direct press, one day maceration, wild yeast fermentation, no chaptalization, minimal SO2. The 2014 Les Griottes shows light herbal raspberry, rose and stone aromas. The palate is light but long with stone, raspberry and citrus fruit, crisp acidity and a nice mouth-coating finish. A lovely dry rose with enough depth and character to accompany anything from oysters to chicken!
One of the few Bordeaux estates to be certified organic, Château de Bellevue has 12 hectares of Merlot and Cabernet Franc on limestone and clay near Saint-Emilion. The grapes are hand-harvested and fermentations are with wild yeasts and the wine is bottled without fining or filtration. The 2010 is an extremely elegant Bordeaux with lovely deep aromas of cassis, blackberry and strawberry with hints of earth and smoke. The palate is supple, deep and well-structured with dense ripe fruit and a more earthy and mineral center than most modern Bordeaux. This is an excellent value and a great example of a more natural Bordeaux, without excessive oak or extraction.Highly recommended. Decant 3 to 4 hours in advance if drinking now, or cellar five years and drink until 2035.
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
Chateau Falfas located in the Côtes de Bourg appellation has been practicing organically and biodynamically since 1988 - one of the first in Bordeaux. This merlot wine (with 25% cabernet sauvignon) made by Véronique Cochran represents this ideology. Fully desteemed with a maceration of about 15-25 days, the wine is aged in steel, with minimal addition of sulfur at bottling. The wine is elegant with good acidity and minerality (clay and limestone soil). Its bouquet of ripe dark fruits, violet and light spices is vibrant and fresh on the palate. This is full body wine with a nice texture and moderate tannin. Pair it with dishes such as stuffed tomatoes, ratatouille, duck and pork chops. A great value wine at a great price. Caroline Coursant
The La Grolet " Cuvee Jeanne" is the Hubert family's first wine aged in amphora, made from old vines of Merlot and Cabernet at Chateau La Grolet. The wine shows a deep black/red color with ripe aromas of cassis and blackberry with hints of bitter chocolate, brown spice and citrus peel. The palate shows silky ripe fruits, quite dense but very supple with soft tannins - cassis and blackberry with licorice, earth and spice. Wonderfully elegant and long, this is a superb Bordeaux to enjoy with a steak or grilled pork and lamb. Delicious now, with a unique silky texture, this should drink beautifully over the next ten to fifteen years. DL
ARRIVES TUE. 5/23 - The Hubert family are owners of Chateau Peybonhomme-les-Tours in Blaye and Chateau La Grolet in Bourg. The farming here is among the best in Bordeaux, certified organic and biodynamic. The vineyards are a fantastic oasis of greenery compared to the rest of Bordeaux, and are located on slopes of clay over limestone giving the wines good concentration and firm minerality. The Quintessence of Peybonhomme is a selection of the best juice from tastings each year and is primarily Merlot with Cabernet Sauvignon, Cabernet Franc and Malbec, a portion of which is aged in new oak. The 2012 is a beautiful and lively Bordeaux showing deep aromas of ripe cassis, blackberry, black cherry, cocoa, spice and earth. The palate is supple and ripe, lifted by cool acidity, with complex black fruits, earth and mineral flavors with a long finish. The wine broadens and gains complexity with time open so decant if possible. A versatile food wine, this beautifully balanced Bordeaux will accompany anything from roast chicken to pork dishes to steak. Put a few in your cellar for a mature experience, best 2020 to 2025.(Featured in the NY Times "20 Wines for Under $20" October, 2016) DL
What's atypical about this delicious wine? It's a blend of Malbec and Cabernet Franc rather than Cabernet Sauvignon and Merlot, giving the wine a more supple palate and quite different fruit character. The 2015 has lovely, deep blackberry and cassis aromas with red currant, cassis and cherry on the supple, lush palate, with hints of earth and smoke. More "forward" than most Bordeaux, and showing the ripeness and beautiful fruit of the 2015 vintage, this versatile wine will pair beautifully with almost any beef, pork or lamb dish and is a fabulous value!
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
Didier Michaud works 1.7 hectares in the Medoc with 30 to 100 year-old vines on limestone with thin soils of clay with sand and stones. He has old vines of Merlot Queue Rouge and massalle selection Cabernet Sauvignon, farmed organically with just a little compost and shallow plowing. Vinification with wild yeasts, no extraction and usually no added sulfur. This is one of the most "natural" and deliciously old-fashioned wines of Bordeaux. DL .... This is quintessential left bank Bordeaux, with black fruit and cassis notes, fascinating minerality and integrated tannin. It has enough elegance to drink young, but should age beautifully as well. It's always a treat to have a wine from a historic region such as Medoc, made naturally, without additives, over extraction, or new wood. This is truly a beautiful wine that seems to me to be an authentic version of what classic old-school Bordeaux was all about. Eben Lillie
This Bordeaux wine from Château Valentin, a Haut-Médoc estate practicing organic farming, is a blend of Cabernet Sauvignon (80%), Merlot (10%) and Petit Verdot (10%). Hand-harvested, the grapes are fermented in cement vats with native yeasts and then aged in oak for 12 months, with light filtration (egg white fining). On the palate, the wine is delicious showing a vibrant bouquet of black currant, berries and black cherries with light savory herbs and tobacco leaf notes. Well balanced, the wine displays a lively minerality (thanks to the vineyard's ancient glacial soils) and elegant tannins. A classic Bordeaux-style wine at a superb price, bring it to your Memorial Day party - it will be a great companion to grilled meats and barbecue. Caroline Coursant
ARRIVES MON. 5/22 - 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!
While there are few bargains remaining in the Côte d'Or, one source of gently priced and vibrant Burgundy is the commune of St. Romain, whose location and soils produce wines of fine minerality and verve. The vineyards, comprised of limestone, clay, and marls produce Chardonnay, which is bright, vibrant and nervy. The 2014 vintage is floral, yellow-fruited and a hint leesy on the nose with hints of nectarine and pear skin. On the palate the wine is amalgam of ripe pear, fine acids, zesty acidity, and has a savory sense of minerality. There's great energy here with a pungent core of stoniness beneath the fruit. John McIlwain
The wines from the Pernot family in Puligny-Montrachet are well-known throughout the world for classic Puligny and Bâtard style. They have rich concentration and fruit, but more importantly, good acidity that allow them to age gracefully and harmoniously. The 2015 Bourgogne Chardonnay is from vines in the village of Puligny and is an outstanding value in white Burgundy. The color is very pale steely gold, the wine shows lovely aromas of almond, pear, green apple, citrus skin and stone with a bit of lime-flower. The palate is dense but lean with elegant flavors of stone, almond and citrus with a bit of herbal honeysuckle in the end. The finish is very firm with bright mineral acids. This is a lovely junior Puligny that will accompany sole almondine, other fish in sauce, even oysters, and mild goat cheeses. Delicious now, but the 2015 is really worth buying to cellar as well, best 2020 - 2025.
Jean-Claude Rateau makes lovely wines in the Hautes Côtes de Beaune in his east-facing vineyard of clay/limestone and marne soils. Quite racy and bright even in 2015, the wine shows subtle aromas of lemon,almond, stone, pear and apple. Intense, very mineral palate with pear, citrus and stone flavors and terrific length. Decant or open in advance if drinking now, serve with oysters, grilled seafoods, roast chicken and mild cheeses or cellar for 5 to 8 years. This is a real Chardonnay of terroir and a great value!
The Côte d'Or has a near mythical reputation for producing wines of nearly sublime character (and great expense). Luckily there a still a few growers who make distinctive Burgundy that we can afford. Rollin Père et Fils is a grower from Pernand-Verglesses who produces fine wines of terroir in both red and white. One of our favorites is the Pernand-Vergelesses 1er cru Sous Frétille. Of the Pernand-Vergelesses whites, it always seems to capture the energy and mineral pungency of the nearby Corton-Charlemagne with less weight and certainly requiring less patience. With similar geology, but not quite as favorable exposure or exposition, Sous Frétille shows some of the cut if not the scale of nearby grand cru. The 2014 is a lovely version of the cru. There is a bit of reduction on opening, which with air blows off. The nose is floral and tends toward white fruits and citrus peel, while the middle weight palate has good mineral punch and layered flavors of pear, lemon peel, quinine, and limestone framed by discreet oak on a long, stony finish. Decant now, or cellar for 5-10 years to allow the structural and fruit elements to integrate. Enjoy with roasted chicken, pan-roasted halibut, or striped bass. John McIlwain
Jean-Marie Chaland owns two estates in Viré (Macon), Domaine Sainte Barbe and Domaine des Chazelles, both certified organic since 2006. The Sainte Barbe "la Perriere" is made from 35 year-old grapes from a half-hectare parcel near Viré on clay/limestone soils, never treated with herbicides. The grapes are hand-harvested and vinified with wild yeasts, the wine ages for 18 months, half in barrel, have in cuve inox. The 2014 shows elegant, subtle aromas of dried pear, lime-flower, stone, melon, pineapple and honeysuckle. The palate is very mineral, with stone and citrusy acids, dense pear and herbal flavors and terrific length. This should be decanted or opened in advance, or cellar for five to ten years. A lovely white Burgundy at a reasonable price! Serve with asparagus, terrines, scallops, monkfish, halibut. D Lillie
Terroirs is a blend of Chardonnay from multiple parcels like the 7 Crus cuvée, but from older vines planted in mid-slope chalk and clay soils and aged longer on the lees, with some barrel-aged reserve wine lending another layer of complexity.
80% Pinot Noir, 20% Chardonnay, harvested early at 9% alcohol from NE facing parcels. Elegant white fruit aromas. The palate is very expressive with white fuits, minerals and herbal notes, rich but balanced. (Tasted with 5 grams dosage, our disgorgement is Brut Nature.)
For its striking blood orange/copper color and for its vinous character, Beaufort's 2010 Rosé is one of the most compelling Champagnes on our shelves. 100% Pinot Noir from Beaufort's Polisy vineyards, there are geographic and stylistic similarities to great Rosé des Riceys. Aromas of cherry compote, cinnamon, spearmint, and butterscotch give way to gingerbread and herbal notes. The palate is broad and balanced with a juicy core of cherries, tangerines, and red plums before a lengthy mocha and mulberry finish. One of Beaufort's best rosés to date! (*Disgorged 10/2016) Tasting notes Jan 2017 "Absolutely super, in the end the wine of the night. Transparent, super light but dense and complex, long and unfolding in waves..."
Les Beaux Regards is a blend of two parcels of Chardonnay in Ludes on the northern slope of the Montagne de Reims planted in 1964 and 1970. The loamy clay soils produce a Champagne more vinous in character, rather than exclusively taut and chalky. The 2012 displays floral and orchard fruit aromas, with delicate notes of spice and Meyer lemon following. The palate is distinctly mineral and racy, with overtly stony notes, cool notes of mint and lemon balm and a long tangy, expressive finish. Great energy and volume here. (Dosage 3g/l.) John McIlwain
Filaine is one of our favorite Champagne houses. And the singular Fabrice Gass is one of our favorite Champagne characters. His wines are made up of Pinot Noir/Chardonnay/Pinot Meunier from the south-facing village of Damery on the slope of the Montagne de Reims over looking the Marne. The wines are made in the manner of 100 years ago. Fabrice farms without chemicals, ferments in wood, and due to the age of his barrels, avoids malolactic fermentation. This disgorgement is based on the 2012 and 2011 vintages and balances nicely the classic richness of Damery with undertones of minerality. Aromatically the wines offer up aromas of baked apple, spices, and soil notes. On the palate flavors of ripe red fruit and a pervasive sense of chalkiness vie with with a creamy texture on the broad, rich finish. This is a perfect wine for the holiday table with its balance of generous fruit and earthy structure and the magnum makes us even more inclined to wish everyone a "Fabrice Navidad!" John McIlwain
Filaine is one of our favorite Champagne houses. And the singular Fabrice Gass is one of our favorite Champagne characters. His wines are made up of Pinot Noir/Chardonnay/Pinot Meunier from the south-facing village of Damery on the slope of the Montagne de Reims over looking the Marne. The wines are made in the manner of 100 years ago. Fabrice farms the without chemicals, ferments in wood, and due to the age of his barrels, avoids malolactic fermentation. This disgorgement is based on the 2012 and 2011 vintages and balances nicely the classic richness Damery with undertones of minerality. Aromatically the wines offer up aromas of baked apple, spices, and soil notes. On the palate flavors of ripe red fruit and a pervasive sense of chalkiness vie with with a creamy texture on the broad, rich finish. This is a perfect wine for the holiday table with its balance of generous fruit and earthy structure. John McIlwain
Though famed for their reds and the eponymous rosé, Riceys produces far more Champagne than still wines from its vineyards bordering Burgundy. And though the Kimmeridgian soils mean Pinot Noir in the Aube, they also make a convincing case for the underappreciated Pinot Blanc grape. Sourced from all eight of his terroirs, Olivier Horiot's Métisse, a blend of 80% Pinot Noir and 20% Pinot Blanc, is based on the 2013 vintage with the balance made up of reserve wine from a perpetual cuvée stored in foudre. The nose is delicate and spritely upon opening with generous notes of white peach, lemon curd, and cool herb tones, opening to reveal aromas of brioche and ginger. On the palate, there is a sense of volume with generous stone fruit flavors underlain with a broad, stony character which lends drive to the long, lingering finish. This would be lovely with pan-roasted scallops, though there's certainly enough texture to accompany risotto with wild mushrooms, or roasted chicken. (Disgorged 3/15/2016, Dosage 2g/L) John McIlwain
This wine absolutely blew us away upon first tasting. From the extremely well-situated Les Crayères vineyard in Ambonnay with only 50 centimeters of soil above chalk bedrock, the wine is 50/50 Chardonnay and Pinot Noir. Benoît Marguet's hard work in the vines really shows in the sheer depth and resonance of this wine from the superb 2008 vintage. The nose is stony and chalky with sweet lime fruit, herbs, leaves, and green grass, which carry through to the palate. The wine has so much saline mineral character mingling with citrus and sour apple that it left our mouths watering. With ample structure, this has great potential to age in the cellar if you can keep your hands off ... (disgorged March 2013). -Sophie Barrett
A rich and effervescent rosé (70% Chardonnay, 30% Pinot Noir) with all the fruit sourced from the Grand Cru of Ambonnay. There are delicate notes of wild red cherry and fresh strawberry tops, which sharply unfurls with richly concentrated flavors of ripe Tri-Star strawberries and candied cherry. Bold and powerful enough to have with a rare steak! Jonas Mendoza
The grand cru of Verzy, located on the northeastern slope of the Montagne de Reims, is perhaps best know as a source of racy Pinot Noir-based Champagnes, though the shallow chalky and silex strewn soils on the eastern reaches of the village favor the Chardonnay grape. The new blanc de blancs cuvée L'Angelique by biodynamic grower Mouzon-Leroux is a nervy, filigreed expression of the terroir. The soils of the parcels where the grapes grown are 50cm of light clay and silex over chalk. The initial fermentation is with indigenous yeasts, aging is 50-% in tank, 50% barrel, and the wine is bottled with 2.5g/l dosage.The nose on the 2011 is cool-toned and floral, with aromas of lemon blossom, stone fruit, and smoky notes. The palate is energetic, but broad with a soft mousse and fine bead, offering pretty white and yellow orchard fruit flavors with on a long, stony, sapid, and suave finish. (Sébastien Mouzon tells us that he waited an extra ten days to pick his fruit in 2011, which avoided the resulting green flavors found in others' wines from vintage.) John McIlwain
Located in the hills above Essoyes, Ruppert-Leroy's vines are a study of polyculture, in contrast to most of the vineyards of Champagne. All are adjacent to forest, with dozens of herbs, wildflowers, grasses growing between the rows. In the Spring, there is a riot of color between the vines. Martin-Fontaine is 100% Chardonnay, fermented with native yeasts, bottled without dosage as of the 2013 vintage sees no addition of sulfur. We are lucky to be able to revisit the 2011, which is in a beautiful place at the moment, with a nose redolent of shortbread, lemon curd, and wet stone. The palate is stony, saline, and quite savory with umami notes vying for attention with pure flavors of ripe white orchard fruits. Quite pretty and detailed, this shows the potential of the terroir in this part of the Aube. John McIlwain
From a 4.8HA parcel of old vines closer to the center of the village. The 2012 Pommard 1er cru Grand Clos des Épenots shows pretty aromas of strawberry, dark cherry syrup, grilled meat, iron, and anise. Layered flavors of wild cherry, plum, and black tea, with firm ripe tannins and a long, persistent, deeply earthy finish. This is a prime candidate for aging. 10-15 years in the cellar and this should be singing. John McIlwain
When it comes to Marsannay, Domaine Bart's selection of crus is an embarrassment of riches. Au Champ Salomon, one of their best, is located in a prime spot on the mid-slope, producing wines which marry power with elegance and longevity. The grapes from 35-year-old plus vines are hand harvested, fermented with native yeasts, aged for 18 months in barrel, of which approximately 30% are new. The 2015 Champ Salomon shows its relation to Gevrey-Chambertin next door with aromas of ripe black cherry and strawberry with earth and spice. The palate is dense and rich, with ripe cherry and blackberry fruit over earthy, mineral-laden acidity. This young Burgundy will accompany a steak or grilled pork, served cool, best held for three to five years for a mature experience...
Martin Bart, now joined by nephew Pierre, makes lovely Marsannay from many different single-vineyards. The Marsannay "Les Saints-Jacques" comes from vines at the top of the slope near Couchey on thin stony soils. Perfumed black brambly raspberry and cherry aromas are immediately followed by sapid Bing cherry and earthy flavors framed by fine tannins and lengthy spicy finish of whole clove and nutmeg. A Marsannay with understated elegance and considerable length. Jonas Mendoza
From a .17 HA plot of 60-year-old vines in above Perrieres, on a natural wall of calcaire, or limestone. The name Les Poulettes derives from the small game birds found in the area. Christophe Drag notes the site is very warm and sees little wind, so is the first to flower and first harvested. The 2013 shows aromas of blackberry blossoms, dark hedge fruit, and cool herbal notes on the nose. The palate is black-fruited, offering wild blackberry and dark cherry flavors framed by a distinctive mineral edge on a bright, lifted finish. There's a fine balance of structure and fruit and this should drink beautifully in the near term, though I'd wager given time to integrate the elements, there is nice upside for midterm cellaring. Enjoy with mushroom dishes and certainly squab or poussin! John McIlwain
From 50 to 85 year-old vines in "La Croix Violette" and "Les Vignois," mid-slope in Brochon, close to Fixin. 30% whole cluster fermentation in 30% new oak. The 2014 Cote de Nuits-Villages is a dense and well-structured wine with deep aromas of strawberry confit and ripe cherry with earth, violet, oak and game. The palate is braced by firm acidity and supple tannins with dark berry fruits, sous-bois, spice and wood. Fabulous length and density in this rather brawny Burgundy which is enjoyable now but best perhaps 2020 to 2030. (Readers should note as well the Jane and Sylvain Cote de Nuits-Villages "Queue de Hareng," a similarly dense and structured wine from the top of the slope on the Brochon/Fixin border.)
From 45+ year-old vines from 4 hectares in many parcels. 30% whole cluster fermentation, aged in 20% new oak.This is a beautiful Gevrey that can be enjoyed in its youth, showing very floral and bright aromas of morello cherry and wild strawberry with spice and earth, really quite pretty. The palate is beautifully balanced and bright with supple cherry and strawberry fruit, showing lovely ripeness with a finish that is long and pure with berry fruits and stony acids. A lovely wine that is delicious now, best 2020 to 2030+.
From 45 to 55 year-old vines in 1.6 hectares with parcels at all three levels of the slope, 70% whole cluster fermentation, aged in 90% new oak. Always the class of the Sylvie Esmonin lineup, the Clos St. Jacques consistently illustrates why many consider the vineyard to be of grand cru breed. The 2014 is floral and effusively perfumed with aromas of violets, ripe black cherry, sweet spices, and a hint of game. The sophisticated palate offers flavors of plum, blackberry, iron, and a savory touch of crushed herbs deftly framed by some new wood, on a dense, detailed, layered, and lifted finish. Give this a few years in the cellar and check in from 2027 and beyond. This is truly lovely and a fantastic expression of Clos St. Jacques! John McIlwain
From the oldest vines, up to 95 years-old, 60% whole cluster fermentation, aged in 60% new oak. The 2014 Gevrey Vieilles Vignes is ripe, dark-fruited, spicy, and densely perfumed, offering aromas of violets, ripe plum and soil. Palate is sturdy, vigorous and concentrated, balancing vivid flavors of black fruits and earth with notes of game and spice on a robust and energetic mid-palate and long finish. This is a broad, strapping Gevrey-Chambertin, soil-driven and full of old vine minerality and detail and will need a few years to resolve its structural elements. A classy expression of the village and a fine candidtate for the cellar. John McIlwain
Jane et Sylvain: A refreshingly unpretentious name for a small organic estate in Gevrey-Chambertin. Their Bourgogne Rouge is from young vines in a parcel that has never been chemically treated and always tended organically. The 2015 Bourgogne Rouge shows a brilliant red/black color with lovely tart cherry, raspberry and violet aromas, very high-toned and bright. The palate shows the ripeness of 2015 with pretty strawberry and cherry fruit backed by firm acidity, and it finishes with refreshing citrus and red fruits. Serve this lovely Pinot Noir quite cool over the next five years - it's a delicious wine and a great value!
‘1,000L’ is a reference to the capacity of the traditional barrels (Fuder) of the Mosel. Year in and year out, this wine dangerously easy to drink. Right now there is still a wisp of sulfur still on the nose, but it comes through along with notes of pollen and green apple. The palate is crispy and angular with notes of green mango, white cherries, apricot, with a stony minerality and electric acidity. This is a prime example of a crisp, dry-tasting Riesling from the Mosel. Cari Bernard
Sparkling Pinot Meunier (aka Schwarzriesling), zero dosage, zero sulfur added... what else is there to say! The nose is delicate, with some subtle brioche aromas. On the palate, there's red fruit, lovely mousse, and a richness and textural complexity that leave quite an impression. It's rare enough to find 100% Pinot Meunier Champagnes (I have always been a big fan of Laherte and Bereche's offerings for example), so we're very happy to have this delicious rendition from Andi Knauss. Champagne or not, it's a great wine and comes highly recommended. Eben Lillie
Pinot Blanc grown on loess and volcanic soils, fermented in stainless steel and aged for one and a half years in used Stockinger fuder, the wine is very aromatic, redolent with notes of sweet, rich pineapple. The palate is bold and creamy yet savory, flavors of pineapple and starfruit give way to a slightly oxidative finish: not oxidative as in nutty, but oxidative as in darker-toned and layered. Cari Bernard
Holger Koch's wines are the sleeper hits of Swabia. His Pinot Noirs (and Spätburgunders) run the gamut from fresh, red-fruited, and bright to structured, umami-rich, and quite serious; and the Weiss and Grauburgunder wines showcase his dedication to making quality, complex wines from these regionally less-exalted grape varieties. The 2015 Grauburgunder Kaiserstuhl comes from vineyards on a mix of loess and volcanic soils. Fermented and aged in stainless steel, the nose is stony with notes of apricot and mango, on the palate the wine is vibrant and full, with fantastic acidity balancing a mix of the green and the tropical: pineapple, mango, lime blossom, and greengage plum, a lovely and layered Grauburgunder! Cari Bernard
It's back, at long last, Barrel X from Florian Lauer. Sourced from multiple vineyards in the Saar, last year was a touch more off-dry, this year is electric. Stony with searing acidity balanced by a slew of stone fruit (nectarine, peach, yellow apricot) with Fuji apple for good measure on the long finish. Long live Barrel X! Cari Bernard
Online only. Ships separately from other items.
It is a real treat to find a deep, savory Barbera that hasn't been clouded by new oak. The 2011 Clerico Barbera d’Alba is just such a wine. The nose is complex with notes of dark red berry fruit and black plums followed by violets, sweet spice, and a leafy undertone. Fairly full-bodied with a soft but present tannic structure, the palate is lifted by fresh acidity and more forward red fruit. Delicious on its own, it would pair wonderfully with pizza margherita, or pasta with chicken, tomatoes, and artichokes. Open early and enjoy! - Andy Paynter
Mirco and Gloria Gottardi starting making wine back in 2002 on the Saint Michael hills, just outside the town of Bassano del Grappa in Veneto. For almost 12 years their property was covered in scrub brush, but over the course of two years they managed to plant 50,000 vines and 1,000 olive trees on 12 hectares. The vines are densely planted on volcanic soil to insure low yields, and the nearby mountains create significant temperature shifts between day and night. Although Vespaiolo is more commonly used to make Breganze Torcolato, a sweet wine, it also makes a fantastic dry white. Straw yellow in color, it has an intense nose of white flowers and citrus fruit. It’s lush on the palate, but has enough acidity to keep it fresh and cut through richer dishes. Try pairing it with asparagus, poached eggs and hollandaise sauce, or really anything you would want to drink white with – it’s super versatile and delicious! Christine Manula
Unfined and unfiltered and so a bit cloudy — this wine is one of only two Proseccos that we know about that’s made with indigenous yeasts — and it's also totally natural in terms farming and all aspects of the winemaking. This has a ton of character (especially considering how bland most Prosecco is) — a little grassy on the nose with pear and apple aromas, and somewhat yeasty. The wine is very dry and actually quite elegant, with a good long finish; it’s really intriguing, perhaps a bit challenging, but the more I taste it the more interesting it becomes.
Giol’s Sur Lie Prosecco is consistently one of my favorite bottles of bubbles. Its organically farmed, vinified without sulfur, dry, and very refreshing, not to mention the fact that it costs well under 20$. Some people might be put off because the wine is fairly cloudy in the glass due to never being disgorged; but, the nose is bright and lemony with a slight salty note. The palate is bone dry with a refreshing mousse and tart green apple notes. It is lifted and very clean, well suited to food with its slightly bitter finish. Try it with oysters on the half shell, bacalao on toast, olives and cheese, or with eggs for brunch. Andy Paynter
La Stoppa’s Ageno cuveé is named for the original founder of the estate, Giancarlo Ageno, who planted the first vines here in the 19th century. Those cuttings, originally all french varieties, have since been replaced by varieties indigenous to the region in a process that also saw the estate convert to organic agriculture beginning in the 1990s. While certainly not made with the french varieties planted 100 years ago, the Ageno Bianco is a stunning wine. Primarily Malavasia di Candia Aromatica blended with Ortrugo and some Trebbiano, the wine is macerated for 30 days on the skins, rested for a year in a mix of stainless steel and old barrels followed by two years in bottle. The color is striking, showing deeply bronze and slightly turbid with some sediment, but still quite vibrant. The nose is, as you might expect from a grape called Aromatica, intense with deep ripe Cara Cara oranges, layers of baking spice and mid-bloom apple blossom with hints of honeycomb. The palate is dense, and there is a nice balance of fine-grained tannin with refreshing acidity. The wine is bone dry but not austere or astringent with very ripe citrus fruits, juicy yellow peaches and a long finish. Recently enjoyed with shrimp scampi, this wine would pair well with rich but not oily fish: think scallops seared in butter, monkfish torchon, or squid. Serve very slightly chilled and enjoy. Andy Paynter
We're very excited about the arrival of the superb 2014 Chinon "Cuvee Domaine" from Bernard and Matthieu Baudry. All Cabernet Franc of course, a blend of 75% from a parcel in St. Louans, where the thin clay/limestone soils give earthy well-structured wines, with 25% from gravel soils near Cravant, giving supple fruit and freshness. Organic farming, wild-yeast fermentation, aging in 5 to 10 year-old wooden vats and casks. Tasted from barrel in February of 2016 the wine was quite beautiful , if a bit closed, showing lovely pure red fruit aromas with a supple, ripe palate, very deep and long and framed in perfect earthy acidity. Upon arrival in NY (October 2016), the wine is singing, with aromas of wild strawberry and red currant with white pepper, earth and cocoa. The palate is fresh and balanced with pretty red fruits, earth and citrus notes, really long and lovely. This will be a superb and unique Chinon, both to drink young and for cellaring of fifteen to twenty years. Serve cool with roast chicken, pork dishes, charcuterie, green vegetables and mild cheeses. Highly recommended. DL (Those who want a bit of the mature experience should: open the bottle, taste - yum - re-cork and put in fridge; wait three days, enjoy!) Featured in the NY Times "20 Wines Under $20" 01/12/17
This offering from Deboutbertin is 100% Grolleau from a parcel on Schiste and sandstone, from vines that were planted in 1950. The vineyard is tiny, at 25 ares (a bit more than a half-acre), and yields are quite low, at about 20hl/ha. The 2015 is a bit more elegant than the previous vintage, with really fine tannin and a long finish. There's a hint of "barnyard" on the nose, with plenty of the vibrant fruit on the palate, and though it's relatively dark in the glass, at 10.5% alcohol, it's super easy to drink! Serve with a slight chill. Eben Lillie
It would be very difficult to choose a favorite Pineau D'Aunis... there's Natalie Gaubicher (Le Briseau), Olivier Lemasson (Vins Contés), Clos du Tue-Boeuf, Pierre-O Bonhomme, Domaine Roche Bleue... the list goes on! That said, L'Aunis Etoilé from Deboutbertin is one of my absolute favorites. The nose is floral and fresh, with aromas of crushed bright red fruit. On the palate, it's SO Pineau! Its herbacious and acid-driven, but also has great ripeness and maturity, thanks to the careful harvesting and a long, slow press. Kudos to Stephanie and Vincent for their impeccable and dedicated farming, and for making no-sulfur wines in such a pure style. Eben Lillie
Simply put, this is top-shelf Pét-Nat for a picnic-friendly price. From organically farmed Chenin vines (45 years of age on average) in Montlouis-sur-Loire in soils of sand and silex over limestone. All cellar operations are by gravity, without pumping, the fermentation is in 3 to 6 year-old barriques of 225 and 400 liters. The wine is vibrant straw yellow and adorned with a fine mousse. The nose reveals aromas of ripe pear, Granny Smith, lime flower, creamy lemon with heather honey and stone. A finely chiseled palate is a bit off-dry with hints of dried pear, apple and anise over a core of saline minerals with terrific length. This is a thirst-quenching Pet-Nat, made without sulfur, that happens to be a serious and elegant wine!
From 45+ year-old vines in a 2.5 hectare parcel on micaschistes, in the village of Le Landreau. 2015 is a great vintage for the Luneau-Papin "Clos des Allées," showing subtle aromas of lemon, pear, stone, fines herbes and sea spray. The palate has a nice citrusy brightness followed by brisk stone and mineral flavors with white fruits, citrus with nice concentration and a silky texture. Lovely finish with pear, citrus and bitter mineral notes - this is a very refreshing and stylish Muscadet that will be perfect with oysters, grilled fish, roast chicken and goat cheeses.
Beginning in 2005, Marc Ollivier has produced this cuvée from a small parcel of 50 to 110 year-old vines within the Pepiere vineyard. Originally called "Granite de Clisson" after the unique bedrock in the vineyard, Marc has changed the name to "Clisson" to agree with the new INAO Cru Communal classification. The granite is covered with gravel and clay with large stones, ensuring good drainage and deep penetration by the roots into the fissures in the bedrock, bringing the mineral elements indispensable to this wine. The 2014" Clisson" is subtle, fine and elegant, and at the same time dense and powerful, yet with only 12% alcohol. The wine shows lovely aromas of lemon zest, fresh herbs, stone and dried pear, apple, very elegant, with hints of pineapple, anise and brown spice. The palate shows nice ripeness, density and weight but remains delicate and fresh with pear, citrus and mineral flavors with a finish that is long and lemony and slightly astringent with food-friendly minerality. The 2014 Clisson is a delightful wine - serve as often as possible with oysters, little-necks, grilled seafood and roast chicken. Put some in the cellar to enjoy over its 20+ year evolution. Thank you Marc, Remi and Gwenaelle for another beautiful wine!
For years we kept seeing small piles of sparkling rosé lining the walls of Francois Pinon's cellar. Finally we asked — is there enough for a small shipment to NY? And so this delicious blend of Malbec and Grolleau - from vines planted by François' grandfather - finally reached Chambers Street! The 2014 is a very pale orange/pink color with lovely aromas of strawberry, red currant and peach. The red fruits continue on the palate, balanced nicely by earth, citrus and mineral flavors that continue in the refreshing finish. This is a beautiful and crowd-pleasing rosé that's wonderful now and will drink beautifully for many years - a 1990 tasted a few years ago was sensational. Highly recommended. DL
The Plouzeau Chinon Rosé is made from 100% Cabernet Franc vines in conversion to organic certification. A direct press rosé with six hours of maceration on the skins, the wine shows lovely aromas of raspberry and strawberry with hints of orange peel, rose and spice. The palate is dry and refreshing with good density showing berry fruits, peach, citrus and minerals. The finish is clean and refreshing with nice length. Serve quite cool with any casual meal this summer, even grilled foods, or as a refreshing aperitif.
Gamay from the warm and friendly Rémi Sédès, who has been part of a tiny natural wine renaissance in the Coteaux d'Ancenis, just east of Muscadet in the Loire Valley. Rémi spends countless hours in the vineyards, plows with a horse, and makes wines without any added sulfur. The 2015 is pretty, and very accessible. It doesn't strike me as an obvious "natural wine," it's just really delicious and pure-fruited. I met Noé (Rémi's son) this year while tasting with Rémi in France. Noé emerged from under the table and led me to his wine, which he recommended I try. Though he's only about 5 years old, he's off to a very promising start helping his father with the family business! Eben Lillie
The 2014 Source du Ruault is a beautiful and very affordable Saumur-Champigny, a product of thoughtful organic farming, and made with no added SO2! The wine shows lovely red/black color and deep aromas of strawberry and red currant liqueur. The palate is balanced and ripe with a lovely melange of red fruits, finishing with lingering fruit, earth and refreshing acidity. Serve cool and enjoy with pork and chicken dishes, charcuterie and mild cheeses. This excellent value is highly recommended!
The lovely Tessier "Point Nommé" is from 100% Pinot Noir, and is made only in the best vintages. In 2015 the wine is superb, with very floral aromas of raspberry, wild strawberry, rose, earth and a hint of citrus and spice. The palate is light but with nice density and weight with flavors of ripe cherry and raspberry framed by very earthy, mineral acidity. The finish is long and refreshing with fruit and mineral flavors lingering on the palate. Just delightful! Serve cool with grilled pork and lamb and full flavored cheeses. This will benefit from decanting or three to five years of aging. DL
Somehow balancing freshness and bright red fruit with serious structure, this is a knockout from Lemasson. 100% Malbec or "Côt," as they call it in the Loire, this is spicy, earthy, and super finessed. There seems to be ample acidity and tannin here for aging. I know the jury's not out on aging no-SO2 wines, but I will note that I drank a bottle of the 2003 Cheville de Fer with Olivier at his home and it was absolutely breathtaking. A beautiful, mature wine, with fascinating aromas, a silky texture, and a never-ending finish. I remember opening my eyes wide after tasting the '03 and looking over to see Olivier simply nodding his head. He raised his finger and reminded me: "No sulfur!" Eben Lillie
The Bourgogne Pinot Noir from Pierre and Martin Bart is particularly pretty in this excellent vintage, and is nicely balanced despite the higher ripeness of 2015. The wine shows aromas of morello cherry, raspberry and forest floor with hints of citrus and spice. The palate is lush and dense but quite bright with citrusy acids beneath ripe berry fruits with earth and spice flavors. Nice chalky earth and berry fruits continue in the finish. This is a lovely everyday Burgundy to enjoy slightly chilled - please decant or open an hour or two in advance.
When thinking of the Bergerac region of France, high-quality, thirst-quenching wines generally aren't the first things that come to mind. Enter Nicole Dournel of Domaine des Costes, who took over this estate as a tenant farmer in 1992. Her wines are crafted with care using organically farmed grapes and native yeasts to carry out fermentation. This cuvée is made of Merlot, Cabernet Franc, and Cabernet Sauvignon planted in sandy, stony soils over gravel. The result is a more feminine wine with a bouquet of cherry liqueur, dusty red plum, cassis, pomegranate seeds, and a touch of meaty funk. On the palate it is dusty, earthy, and brambly with bright dark berry fruit and fantastic structure. This would be perfect with roasted pork loin and root vegetables! Tim Gagnon
This is a lovely Biodynamic white made from Sauvignon, Semillon and Sauvignon Gris by Isabelle and Franck Pascal, whose great vineyard work and natural vinifications are producing outstanding wines on their clay/limestone terroir. The Sens du Fruit Blanc shows fabulous aromas of lime-flower, orange peel, ripe pear, melon and spice - really unique and lovely. Very complex ripe fruit on the palate - pear and apple with citrus and mineral flavors backed by firm acidity. Serve with full-flavored seafood dishes, Asian foods, chicken and pork, patés and mild cheeses. This is a lovely natural wine and a great value!
A beautiful Bandol rosè, primarily Mourvedre with Cinsault and Grenache. The Mourvedre is pressed and run off directly, the Cinsault and Grenache undergo 24 hours of skin contact. Certified organic grapes from the Bronzo family vineyard in Le Castellet. This is a complex, perfectly balanced wine, a bit brighter than the 2015, with lovely aromas of raspberry, peach, blood orange, rose and spice. The palate is dense with cherry and raspberry fruit, citrus and stone flavors, ripe and full with bright balancing acidity with terrific density and length and a bit of ripe cherry in the finish. Delicious now - please decant or open 1 hour in advance - this will improve over the next few years. Perfect with grilled tuna, Salade Nicoise, pork and chicken, bouillabaisse, of course, and mild cheeses.
40% Syrah, 30% Grenache, 15% Carignan, 15% Mourvèdre, grown in Eric and Corinne Laguerre's organic, high-altitude vineyards on granite soils in the Roussillon. 2015 is a great vintage for the Le Ciste Rouge, showing aromas of ripe blackberry, blueberry and black cherry, roast meat, dark chocolate and earth.The palate is dense and supple with ripe berry fruits, licorice and spice supported by firm acidity with an elegant finish of earth, minerals and black fruits. This is a beautiful wine - a Chateauneuf-du-Pape of the mountains - and a great value. Serve slightly cool with grilled meats, stews and full-flavored cheeses or cellar five to ten years. Highly recommended! DL
Eric Laguerre's "Le Passage" is from his highest parcel, at about 2,000 feet, on soils of decomposed granite. Organic farming, natural vinification, aged in used barrels. 80% Carignan with Syrah and Grenache. The 2015 is a lovely dark red/black color with deep aromas of blackberry, earth, dark chocolate brightened with violet and pepper. Dense, velvety black fruits on the palate - blackberry, prune and cocoa lifted by bright citrusy acids and finishing with a mineral kick. This is a beautiful expression of Eric's mountainside vineyards - showing the quality of his low-yielding Carignan. Drink now, served cool, with grilled meats, stews, and full-flavored cheeses, or hold a few years for a mature experieince...
(80% Grenache, 20% Syrah grown in the Roussillon on very high-altitude vineyards of decomposed granite. Hand-harvested in small crates, yields of 20 hl/ha) The 2016 EOS Rouge shows bright aromas of tart cherry and blackberry, with dark chocolate and very floral notes, really bursting with fruit. The palate is supple and bright with cherry and red-currant fruit with acidity that coats the mouth. Very long finish of red fruits and juicy acids, quite elegant with nice tannic structure. This will go very well served cool with grilled meats and will benefit from short-term cellaring. An interesting wine that really shows the influence of the granite soils. A fabulous value!
Domaine les Fouques has been has been certified Biodynamic (Demeter) for over 20 years, and also raises sheep, ducks, chickens and guinea-hens on their old-fashioned mixed-use farm. La Londe is their best rosé from old vines of Cinsault, Grenache, Syrah, and Rolle. Unlike the majority of Provencal rosés, it is made naturally with wild yeasts, giving a more subtle expression of fruit and terroir. The 2016 Rosé La Londe is a beautiful wine and a real rosé of terroir showing lovely pale pink color with subtle aromas of peach skin, raspberry, orange peel, spice and rose. The palate is light, balanced, dense and long with ripe cherry, peach, citrus, spice and saline mineral flavors. Drinking beautifully now, especially with a bit of aeration, it will improve over the next year or two and accompany an elegant ceviche, fish or chicken, salads and mild cheeses. Great sipped by itself as well, a delicious and "serious" rosé that is highly recommended!
Primarily Grenache, with Syrah, Cinsault and Cabernet, this biodynamic red from Provence shows deep plum and blackberry fruit aromas with earth, citrus and Provençal herbs. The palate is ripe and supple with dense black fruits, prune and brown spice lifted by bright acidity. In some vintages this wine can be a bit austere and tannic when young, but the 2014 is bursting with fruit and absolutely delicious for current drinking. Serve with grilled meats and stews, a daube niçoise perhaps, and full-flavored cheeses. Great value!
This is one of our favorite Rosés every year and the 2016 Cuvée de l'Aubigue is a sensational wine and a fabulous value! Made from Cinsault, Grenache, Syrah and Vermentino grown on soils of clay and schist near Hyères in Provence. Biodynamic farming, wild yeast fermentation. Lovely light salmon color. Subtle and complex aromas with yellow and red fruits, citrus confit, brown spice and floral notes. The palate is full, but balanced and very refreshing with red fruits, citrus, peach, spice and mango that continue on the long finish. A great apéritif and pairs with any light summer foods. DL
A blend of Jacquere and Altesse. I think of this wine as the Muscadet of the Savoie. It's crisp and clean, with acidity that would definitely please fans of Loire Valley whites. Graceful and subtle citrus and white flower aromas, with stone fruit on the palate and a very mineral finish. It might be most suitable in the warmer months of the year, but fans of high-acid whites will surely beg to differ. Eben Lillie
‘Speciale’ is a blend of 70% Cinsault, 20% Syrah, and 10% Grenache harvested from Jeff’s Font d'oulette parcel in Puimisson, a small village in the Languedoc a few miles away from Béziers. The grapes from this parcel are co-planted with several other local and rare varieties and have been certified organic since 1987. The 2014 is Jeff’s first vintage of this blend, he uses native yeast fermentation, and bottles without any SO2 added. This is a remarkably pure wine. Aromas of lively red fruit, violets and a wild note of sarsaparilla spice lead to quaffable flavors of cherry licorice, fresh brambly fruit and spice on the finish. Serve lightly chilled and pair with barbeque this summer! Amanda Bowman
From old-vine Carignan, Grenache and Syrah grown in Thierry Navarre's beautiful mountainside vineyards in Saint-Chinian. The 2014 is particularly lovely, showing deep ripe aromas of blackberry, plum, coffee and spice. Full, soft palate of spicy red and black fruits, earth and dark chocolate, with good density and supple, palate-coating texture lifted by nice acidity. Perfect for grilled foods or steaks, stews and strong cheeses all year. A sensational value!
"100% Mourvèdre, from the highest altitude and oldest vines of the estate; 50+ year old vines; indigenous yeasts; Fermented and aged in 50% 3000 L Stockinger oak barrels and 50% terracotta amphorae; Aged for 1 year before release; This is a rare, small production “Grand Rosé” from the highest altitude vineyards in all of Bandol. A complex and serious rosé that will age gracefully for decades." The wine shows a very pale pink/onion-skin color with intriguing aromas of peach, red currant, earth, citrus and stone. The palate is dense and very mineral with hints of stone fruits, red currant, brown spice and citrus, quite complex and elegant. This will benefit from long decanting or a few years in the cellar.
This wine has a wonderful ability to combine elegance, power, class, and distinction. A blend of Mourvedre, Cinsault, and Grenache, the wine shows peach-y and stone fruit notes on the nose, mingling with the savory earth and iodine character of good Bandol Rosé. The palate offers silky textures, a certain voluptuousness, and a lovely balance of acidity to full ripe fruit. I drank this upon first release with very good results. It's bound to improve over the next few months, not to mention the next few years!
A Vin de Liqueur made from Chardonnay with a bit of Trousseau, this is the first vintage of Larmes du Paradis that has been available to us, and we are very excited. Alternatively called Macvin in the Jura, this style of wine is made by arresting the primary fermentation with distilled grape spirit while there is still a fair amount of residual sugar in the wine. The result is a wine with deep golden color that shows aromas of warm golden raisin, fresh fig, hay, dried dates, sweet spice and a hint of cherry liqueur. Lots of depth and concentration on the palate, with excellent balance of sweetness and acidity; the finish is reminiscent of toffee candy with a hint of toasted walnut and an elegant salinity. This is great to have after dinner with cheese, but also makes for a great aperitif served well chilled. Tim Gagnon
From vines that Christine's father planted about 40 years ago, this was an instant hit with our staff and local customers alike. As is typical of the Villet Chardonnay offerings, the wine is not made in a sous-voile style, but vinified traditionally. It's fresh, mineral, and marked by a textural complexity that is compelling and exciting to the palate. Eben Lillie
The Tradition white from the Villets consists of 60% Chard ouillé (topped up) and 40% Savagnin sous voile. The wine is kept for 2 years in large barrels. It's deliciously oxidative with pretty floral aromas, white peach notes, and a graceful finish. Eben Lillie
I fell in love with the Bonavita estate originally through their indomitable red wine, a delicate, spicy, and intense red wine. It is continuously one of the most fascinating reds I’ve tasted from Sicily. Happily, the rosato holds as much allure while being even more accessible. Fairly deep ruby for its quick maceration of 12 hours, the nose is packed with rich red fruit, purple florals, notes of cardamom and allspice or cinnamon with an undeniable freshness and lift. The wine is effusive on the palate with fresh strawberries, Ripe cherries, and red apple skin, a persistent spiciness, and just a whisper of ripe tannin quickly relieved by bracing acidity. I find the wine mesmerizing and stellar with all kinds of food. Andy Paynter
As with Amarone, Sforzato is very labor-intensive: the drying grapes must be carefully tended every day to prevent mold, and of course the drying process results in much less wine. The Valtellina’s cliff-like vineyards require so much work (an hour of labor in the relatively gentle hills of the Veneto is the equivalent of 6 hours in the Valtellina) that the wines are never inexpensive, but we love good Sforzato. For one thing the higher acidity of Nebbiolo gives the wine some lift and brightness that makes them a bit easier to drink. The trick is to get the complexity and concentration that comes with drying the grapes, but to avoid cooked and stewed flavors – not a simple accomplishment. Alberto Marsetti is a very small producer. He’s one of the few in the region to forgo small new oak for aging his wines, and the results are very fine and pure. Sforzato needs some time in bottle, and the 2006 is now beginning to show its stuff.
Saetti is wine that shows how deeply appealing natural wine can be when made with care; vinified completely without additives including SO2 it is not the least bit funky. It has a deep ruby color with a nose redolent of brambly red berries, dried violets, delicate hints of sweet spices, and a slight meaty tone. The wine is more frothy than it is fully sparkling, with a velvety texture cut by bright acidity with a slight tannic bite. On its own, it shows more overtly floral and quite juicy but, as a good Lambrusco should, it shines with food. Try it with charcuterie, pasta bolognese, pepperoni pizza, or as a match to any rich dish (burgers!). Andy Paynter
A luminous, almost ethereal blend of indigenous Sicilian varieties from the volcanic slopes of Mount Etna. Palmento is the term for the traditional wine cellars of the region, with stone troughs for crushing grapes by foot. Winemakers Anna Martens and Eric Narioo honor the old methods with a blend of organically farmed Nerello Mascalese, Nerello Cappuccio, and Alicante as well as the native white grapes of the island Minella, Catarratto, and Insolia. Everything is crushed by foot from old bush vines with no fining or filtration and minimal sulfur at bottling. The result is a rush of pure, vibrant fruit as soon as you pop the cork: raspberries, cranberries, hints of juicy meyer lemon tumble into a bracing snap of acidity. A whiff of tannin reminds you (just barely) that this is still a red wine. It is also a fabulous solution to the "red wine with fish?" conundrum, especially with bolder, oily fish like mackerel or sardines. Grill up a few to enjoy with a baguette and a simple salad alongside a lightly chilled bottle the next time you're stumped for a seafood pairing with red-only drinkers, and raise a toast to Captain Alex! Karina Mackow
The first estate of the Dão to receive organic certification, Casa de Mouraz had since fully converted to biodynamic farming and remains committed to making wines which are pure expressions of the region’s terroir. Notes of cool papaya and mouthwatering sea salt surge forth in this blend of 40 year old Touriga Nacional, Portugal's noble and sturdy structure lending variety, Jaen, aka Mencia in neighboring Galicia, and the peppery Tinta Roriz grape raised in the granite soil of a single vineyard site. After just a few sips of this racy and electric rosé, you’ll be longing to hear the sweet, sweet sounds of crashing surf and fresh, juicy shrimp marinated in lime sizzling on a hot grill. Sydney Snyder
A 1.5 ha parcel of about 50% Grenache, 50% Cinsault, sometimes with some Bourboulenc and Mourvèdre that averages just 35hL/ha annually. Organically farmed and entirely harvested by hand with sorting done in the vineyard. The 2016 Rosé shows a plae pink color and lovely aromas of raspberry, wild strawberry, rose and peach skin. The palate is silky and mineral with subtle raspberry and cherry fruit with stone and citrus flavors, quite long and elegant and finishing with refreshing acidity. This should open up nicely over the next few months and will accompany seafood, chicken and grilled meats this summer. Lovely wine!
From 80% Grenache with Syrah and Mourvedre, grown on gravelly limestone terraces, always farmed organically, whole-cluster fermention and aged in concrete vats. 2015 is a great vintage for the always lovely Vacqueyras from Carole and Dany Chastan at Clos du Joncuas. The wine shows very deep aromas of blackberry and floral strawberry compote, earth, citrus, violet and spice. The palate is supple and dense, brightened by floral notes and firm acidity, with ripe blackberry and raspberry fruit, framed in juicy acidity with a very long finish of ripe berry fruits and mineral flavors. This is a beautiful and exuberant wine, quite delicious now, served slightly cool, and it will drink beautifully over the next ten years. A joyful wine and highly recommended! DL
The Dard & Ribo 2015 Crozes Blanc is from 30 year-old vines, more Roussanne than Marsanne, in the "Les Baties" vineyard in Larnage with soils of granite with clay. The wine ages for 12 months in a mix of large and small barrels, with a small percentage new, approximately 250 cs made.
The 2015 Dard & Ribo Crozes-Hermitage Rouge is from numerous sites in the villages of Crozes and Larnage, on mostly granite soils. The fermentation is with whole-clusters, the wine ages in used 600 liter barrels. Organic farming, minimal sulfur.
The reds from Dard & Ribo have been outstanding in recent vintages, with lovely purity of fruit, silky tannins and terrific length. We hope we get to taste the 2015s! The Saint-Joseph rouge is from old vines, mostly on "Pitrou" in Saint-Jean de Muzols, and "Les Champs" in Tournon, with a mix of sandy granite and hard granite with quartz, clay and alluvial stones. Whole cluster fermentation, aging in used barrels for 12 months. 2 bottles per person maximum.
"Les Mesanges" is a cuvée from organic grapes grown on the best terroir at Domaine des Amphores, aged 18 months in 600 liter barrels. This needs some aeration, then shows high-toned aromas of red-currant, blackberry, spice, violets, licorice and stone with a touch of oak. The palate is a bit tight and very mineral with dense blackberry, boysenberry, spice and earth with firm acidity. Finishes with saline acids, red fruits, and hints of licorice, anise and stone. Elegant, balanced and subtle, this will need 3 to 5 years of aging to drink at its best, or drink now, opening well in advance and decanting.
"Les Iris" is made from organically tended Viognier vines just south of the Condrieu AOC. The 2015 is elegant and balanced with a powerful minerality. Pale lemon in the glass, the nose offers opulent aromas of peaches, nutmeg, and cut lime flowers. Creamy flavors of peach, touches of brown spice, and lemon zest develop into more tropical notes of mango, tangerine, and stone on the long finish. Forget what you think you know about Viognier and pair this one with chicken, fish or mild cheeses this summer. Amanda Bowman
(From young vines, planted in the 90's, always organic, and from parcels of old vines, converted to organic, in Chavanay, below Condrieu) Philippe and Veronique Grenier have always farmed organically and now they have added biodynamic methods as well, bringing the quality even higher at this wonderful small estate. The 2015 Saint-Joseph shows a lovely melange of blackberry, black cherry and blueberry aromas with violet, rose, roast meat and earth. The palate is dense and complex with earth and mineral notes framing ripe black fruits with licorice citrus and spice. The finish is long with earthy black fruits and mineral flavors. This is a lovely combination of ripe complex fruits with earth and minerals, making it a superb food wine with a variety of grilled and roast meats, North African cuisine and full-flavored cheeses, not to mention "Caillottes." Winner of the 2015 CSW Best Value in Saint-Joseph!
Dumien-Serrette is a happily old-fashioned estate in Cornas with 1.5 hectares in the Patou vineyard, which has primarily granitic soils; the remainder, .3 hectares, is located in Les Savaux. The vines in Patou date back to the 1920’s, with some even exceeding 100 years old. Since the 2010 harvest, half of the fruit has been de-stemmed; grapes are pressed with an old-fashioned basket press and aged 2 years in 2 to 7-year-old barrels. The estate’s total annual production is around 300 cases (600 in 2014). The 2014 is old-fashioned Cornas with aromas of ripe blackberry and black cherry with violet, graphite, citrus, earth and spice. The palate is very earthy and mineral with ripe black fruits, really a wine of the soil. This will drink beautifully with grilled meats and will benefit from decanting or a few years of cellaring. Drink over the next ten to fifteen years. DL
From 50-65% Grenache, 15-20% Syrah, 0-10% Carignan, 5-15% Mourvèdre from stony clay-limestone soils on Bois Lauzon & Coudoulet at Courthézon. The vines are on average 45 years-old. The wine ages in concrete tank and old barrels, and is bottled unfined and unfiltered. This is an outstanding Côtes-du-Rhône Villages that shows very dark red/black color with lovely aromas of lush blackberry and red currant with dark chocolate, citrus and spice. The palate is ripe and dense with round, lush berry fruits, earth and mineral flavors backed with firm citrusy acids. This will be a big hit this summer with grilled foods and will be even better after decanting or a few years in bottle. DL
This lovely Cairanne is a blend of Grenache, Mourvedre and Syrah form 35 to 65 year-old vines, farmed organically for many years. Aged in cement vats, no wood. Dense black/red color, deep aromas of black and red fruits with hints of spice, chocolate, licorice and blueberry. The palate is elegant and ripe with cool blackberry fruit, complex and long with firm acidity and juicy fruit in the finish. This is delicious now served a bit cool, best after a few years of aging - an oustanding Cairanne at a very reasonable price!
From hillside vineyards in Erome, Gervans and Crozes, mostly granite with some limestone/clay, average age 45 years, aged 30% in foudre, 70% in one to 7 year-old burgundy barrels. This is no "ordinary" Crozes-Hermitage, but a real wine of terroir from great vineyard sites, all on hillsides. The 2014 is aromatically beautiful with complex aromas of red currant, blueberry, violet, musk and citrus. The palate is softer than in the very structured 2013 vintage, showing red and black fruit liqueur lifted by citrusy acids and finishing with nice mineral flavors, floral notes and supple fruit. This is a very pretty Crozes to drink over the next 5 years, and a great value!
Les Picaudières is perhaps the best vineyard in Crozes-Hermitage, formerly owned by Raymond Roure. It's a steep slope of granite terraces, isolated in an oak forest facing due south and protected from the wind. (In the opinion of Livingston-Learmonth in "Wines of the Northern Rhône" wine from Les Picaudières is "certainly better" than many Hermitage from the eastern part of the hill.) The vines range from 20 to 80 years-old. The grapes are hand-harvested and mostly de-stemmed. The wine ages 16 months, 40% in foudre, 60% in burgundy barrels, new to 5 year-old. 2014 is another excellent vintage at Domaine Rousset thanks to the great vineyard and cellar work of Stephane and his father Robert. The 2014 Les Picaudières shows deep pure aromas of blackberry, black cherry and red currant with hints of violets, earth and licorice, a bit riper and more forward than the 2013. The palate is dense and well-structured with black fruits, mint and saline minerals, but soft enough to be absolutely delicious as a young wine. This is a serious wine of terroir - a very elegant Crozes that should be decanted if drunk now, best 2020 to 2030+.
Domaine Saladin is an organic estate in the southern part of the Cotes du Rhône, and proudly states that their soils and vines have never been treated with herbicides or pesticides. Vinifications are with wild yeasts and minimal SO2 is used. The Tralala Rose is a lovely wine with superb, pure red fruit aromas of raspberry and strawberry. The palate is round but balanced with good acidity and the finish is long with pretty red fruits continuing at the end. A really well-made rose that drinks beautifully now and should improve over the next 12 months.
From the peninsula of Campbeltown comes the historic Springbank. Campbeltown once was the thriving center of Scottish distillation, now Springbank is one of the few left. A truly artisanal operation that employs their own floor maltings. Springbank uses a light peating for a smoky island character. The malt is actually distilled two and a half times, so there is a lightness that, when combined with the rugged terrain, creates a complex scotch that is very unique. Most of the malt was raised in Bourbon barrels for a pure, dry expression. (46% ABV) JR
From Equipo Navazos: "In the wine cellars owned by La Guita on the road to Jerez outside Sanlúcar de Barrameda there are several Amontillado soleras identified by the number of butts that exist of each one, and by the legends “Manzanilla Pasada”, “Manzanilla Pasada Vieja” or “Manzanilla Pasada Viejísima”. All those soleras have survived practically untouched since La Guita rearranged its stocks in 1980 and moved most to the cellars on the road to Jerez. Among them, the Solera 1/10 of “Manzanilla Pasada Vieja” which actually is an exceptional Amontillado, very old and elegant, that shows the typical character of Sanlúcar. It is precisely from that solera that we have sourced the present release: La Bota de Amontillado 61 “Bota NO”. It is the second time we come to it, since in 2011 there was a release with the same name and source numbered as La Bota no. 31. Due to its evident age and depth it can be sipped as a midmorning drop on quiet leisurely days, or after a meal. It also displays a harmonious palate that makes it especially appropriate for intense dishes such as a hearty stew, arròs de muntanya, or lobster bisque, and also of delicate pieces of sushi with a dash of wasabi. Come to think of it, at a lower than usual temperature, this amontillado can be sipped successfully side by side to a refreshing ajoblanco or gazpacho."
Xurxo Alba’s entry level cuvée is made from grapes sourced from multiple sites with mainly sandy soil. The fruit from each parcel is vinified separately (some in stainless steel, some in barrels) gaining structure and complexity of flavor from six months spent on the fine lees. This is Albariño the way we love it: crisp, mineral, saline, with great texture and a long finish. Ideal on its own or paired with salty snacks, or better yet, any and all crustaceans and shellfish. Eben Lillie
A burst of flamboyant flavors, Tío Uco is an exciting young wine from an exciting young winemaker! A native of southern Toro, Alvar de Dios honed his skills working with Fernando García at Bodegas Marañones (a longtime Chambers Street favorite in the Sierra de Gredos) before returning to Toro to farm his family vineyards and acquire others. Tío Uco comes from 25 to 40 year-old, organically farmed vines of Tinta de Toro on a variety of terroirs (clay, limestone, sand, and gravel), destemmed and raised in neutral oak barrels. Aromas are wild and heady, full of fermenting berries, black cherry compote, incense and clove, with a jazzy, light spritz upon opening, dissolving into the fun and full-flavored palate of cassis, cranberry, cola, umeboshi salt plums, balsamic, wild rose, and bitter herbs on the finish. Substantial and spicy, but light on its feet, this is a lovely Toro for everyday drinking pleasure. Ariana Rolich
It is impossible not to be seduced by the aromas and clarity of Garnacha wines from the Sierra de Gredos, a majestic mountain range west of Madrid. Comando G is the dynamic duo of Dani Landi and Fernando Garcia (Maranones), who have risen to fame for securing some of the most nail-bitingly high and remote Garnacha vineyards in the world and vinifying them into some of the most extreme and beautiful Garnacha wines we have had. Rozas Primer is made from several old vineyards around the town of Rozas de Puerto Real in the Valle del Tietar, planted on granitic sandy soil at 900m altitude. Aromas are heady with perfumed berry sap, purple/blue florals, hints of licorice and savory earth. The wild fragrance gains focused on the palate, which is powerful but lithe, a balanced rush of Garnacha fruit and Gredos garrigue: ripe raspberry, lavender, licorice, oregano, and saturated mineral length. A lunch of rich but delicate roasted lamb brought out this wine's tension between power and elegance, which is quintessential Gredos experience! Ariana Rolich
We are very proud to work with Corisca ("storm" in the local dialect), a certified organic Albariño made by Natalia Rodríguez and her father, at their family winery in Condado do Tea in the south of Rías Baixas. Corisca displays impressive purity of Albariño character and heightened refreshment at an everyday price. Salty, stony aromas with hints of orange oil and green herbs precede the elegant acid-driven palate of taut citrus and delicate stone fruit with bright sea spray, minerals and a long, complex finish. An invigorating apéritif and easy pairing for poultry, fish, and vegetables. Ariana Rolich
In addition to rapturous Ribera del Duero wines, Goyo Garcia Viadero make s a small amount of wine from his mother's home region of Cantabria. 70% Mencia and 30% Palomino from old vines planted in broken black slate soils, co-fermented in stainless steel and raised in neutral oak for 26 months, Cobero Tinto is lithe and mineral, delicious with braised meat and game or salty pork and cheeses. Ariana Rolich
Graciano in the Ribera del Duero? Goyo thinks it was planted by accident, after the farmer received Graciano cuttings instead of Tinto Fino. We're all for a happy accident if it leads to a wine this delicious! From 35 year old vines planted on red sands with river stones at 850 meters. A dense and vivid blue/purple hue in the glass, full and fun on the palate with deep, driving acid buffered by ripples of floral black and purple berries, salty plum, black pepper, and purple florals. Cellar with abandon or drink now with venison or lamb. Ariana Rolich
An exotic, botanical expression of Albarino, from 35-year-old vines in Manzaniña vineyard, southwest-facing on sandy loams of granite and clay. Fermented with native yeasts in 2000L used French oak barrels and raised for 10 months with weekly batonnage. Aromas of savory green herbs, heather, and moss waft from the glass; the palate is powerful, broad, and long, with ripping acidity cushioned by slightly plusher fruit - apricot, lime, and tangerine flesh -with orange blossom honey, bee pollen, sweetly smoky peat, and sea salt. An Atlantic sort of garrigue... Delicious paired with roasted or smoked fish with plenty of herbs and lemon. Ariana Rolich
100% Tempranillo from 40-year-old, head-trained vines, foot-trodden and fermented with whole clusters and some whole berries in concrete lagares for an old-fashioned, fruity, "vino de consechero"-style Rioja. Savory blackberry and sweet leather notes on the nose, with fresh acidity, flavors of black cherry and tart plum, licorice, and thyme, buoyed by lifted carbonic notes. Serve with a chill alongside fun, easy meals like roasted chicken, pizza, or burgers. Ariana Rolich
Pepe Raventos stepped outside of the Cava appellation in 2012 to create the Conca del Riu Anoia designation, which is committed to prioritizing the area's indigenous varieties, estate fruit, longer elevage, and biodynamic methods. The de Nit rosé was the first Conca wine and continues to sate and impress us with its lively aromas of pert pink lemonade, tart cranberry, and a hint of pepper; the palate is dry and elegant, with refreshing, bright acidity, flavors of strawberry seeds, musky ripe raspberries, and orange zests, flanking the complex saline and mineral core, stemming from Raventos' calcareous soils, rich with marine fossils. This is an incredibly versatile rose sparkling wine for apéritifs, snacks, richer seafood, and spicy fare. Ariana Rolich
Winemaker Angela Osborne of A Tribute to Grace is the master of varietal Grenache wines from California, admired for her skill in eliciting clear and elegant expressions from diverse single vineyards from north to south. Therefore, it comes as no surprise that her rose is one of the most respectful and delicious Grenache roses we have tasted. Freshness and finesse is achieved without sacrificing Grenache's natural voluptuousness and warmth, combining tangelo, roses, watermelon, strawberry, and cherry with delicate hibiscus, minerals, and spice, for an essential experience of the grape, brought to you by the best Grenache whisperer in the business. Ariana Rolich
The Saint Georges Pinot is firm and bright with aromas of dried cranberries and blood orange; on the palate, macerated strawberry and salty red plum. The silky tannins frame the wine's distinctive freshness and vibrant texture. Alex Krause and John Locke sourced the grapes predominantly sourced from a warm, yet maritime-influenced vineyard on the the southern end of the Santa Cruz Mountains and blended other single vinyeard fruit. Jonas Mendoza
Idlewild's always-delicious rose of Dolcetto, Nebbiolo, and Barbera from Mendocino is more exciting every year! The grapes are co-fermented with native yeasts and aged in neutral oak on the lees for 4 months, lending textural complexity to complement the fresh fragrance and flavors of blood orange, watermelon, salty strawberry, and meadow flowers. Among roses, The Flower embodies a rare combination: yummy and complex. Ariana Rolich
While working in the music business in Germany, Hank Beckmeyer and his French wife, Caroline Hoel, caught the wine bug while traveling throughout Europe. They later moved to the United States and purchased a property in California’s Sierra Foothills in 2001. La Clarine Farm’s winemaking approach is minimalist: neither industrial yeasts, sulfur dioxide, nor new oak are used in the cellar. Cedarville Vineyard is organically farmed, lies upon a south-facing exposure on decomposed granite soils, similar to those in the Northern Rhone. With a lithe and sinewy texture, this Mourvedre impresses with dried black cherry and dark brambly fruit flavors, as well as licorice and sous bois undertones. Jonas Mendoza
Alpine Vineyard is located only half a mile from Horseshoe Vineyard in the Santa Cruz Mountains AVA, but the shale and chalky soils produce Pinot Noirs with more elegance and less raw, coiled power. Compared with Rhys' Horseshoe Vineyard Pinot Noir, there's more densely ripe black cherry fruit, but the texture is lush and polished with the signature minerality that defines Rhys' Chardonnays and Pinots. I would drink Alpine Vineyard now, and cellar Horseshoe Vineyard, but wouldn't fault if you wanted to save this for a special occasion in the future. Jonas Mendoza
For as iconoclastic of a winemaker as Chad Stock, one wouldn't expect him to delve into the nuances of Sauvignon Blanc, but this is his second exploration with grapes sourced from the Stella Maris vineyard in southern Oregon's Applegate Valley AVA. The Sauvignon Blanc is fermented whole-cluster, macerated with Viognier, and then matured in 600L acacia-wood puncheons. There's the typical zippiness you normally get from Savvy B, but it's followed by a kaleidoscope of peach, gardenia, and candied pineapple notes, followed by lemon curd and and tropical fruit flavors. To Chad Stock's credit, the wine is assertive, rich, ripe, and unlike almost any other Sauvignon Blanc you've had before. Jonas Mendoza
Tito's is made from 100% corn and is absolutely wheat & gluten free. It’s produced in Austin at Texas' first and oldest legal distillery. It's made in small batch by Tito Beveridge (actual name), a 45-year-old Geologist, who micro-distills 6x’s in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs.