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Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Malvasia de Colares is an aromatic white grape that delivers salinity and texture, with subtle petrol notes on the nose, and a long finish. The '14 from Adega Regional was great when tasted in February of 2018. Definitely a textbook Colares white that should age well for the next 10+ years. EL
From the lovely couple at Casa de Mouraz, Biotite is mostly Loureiro from certified organic vineyards in the Vinho Verde region, grown on granitic soils in the valley of the Lima River. This is a lovely mineral driven white, and a real eyeopener to the potential of the Vinho Verde wines. Most people just know the spritzy low alcohol whites (from early harvested usually under-ripe grapes), but this is a real wine, made from mature fruit and allowed to ferment naturally for a different kind of expression. Enjoy on its own on a sunny afternoon or with seafood, chicken, vegetables, sushi, salads, and cheeses.
The Phaunus Pet Nat is all Loureiro, vinified in stainless steel with no added yeast or sugar. There is a short period of maceration, and disgorgement is after 5 months of aging, with no filtration or fining. Super dry, refreshing and textured, this is a wonderful addition to the ever-changing Pet-Nat section here at Chambers, and comes highly recommended for any fan of tasty bubbles. Eben Lillie
Bairrada, with its cooler maritime climate, has a long history of producing fresh and distinctive sparkling wines of quality from the native grapes of the region. Filipa Pato admirably keeps the tradition alive with her delicious and unpretentious brut rosé made from a blend of Bairrada’s signature noble red variety Baga and the tangy high acid white grape, Bical. Spicy and zesty with notes of bright citrus and red berries, this is a great (and affordable!) pairing for baked fish with paprika and Iberian olive oil or smoked fish brunch.
Rufia is a playful yet serious red from João Tavares de Pina at Quinta da Boavista. 40% Jaen (Mencia), 30% Touriga Nacional, and 30% Rufete from granitic soils in the Dão region of Portugal, it's medium bodied, with brightness, but firm tannin. There are Pomegranate and Blackberry notes on the palate, and it's almost Cab Franc like in its interplay between elegant bright red fruit and more earthy and tannic dark red fruit. Because of its structure, it's probably best with food, though fans of BIG full bodied reds will find this reminds them more of Pinot than a Cabernet (there's a lot of flavor but it's only 12%). Grapes are co-fermented and let to ferment in open top steel lagars. Submerged cap, and 'infusion' style (minimal punch down if any), natural yeast fermentation, aged in 400L barrels for about 8 months. Soils here are Schist, with clay and shale, sedimentary like the Duoro, but not as compact. It's too tannic to drink cold, but we'd recommend a light chill before serving. -- Eben Lillie
Crystallao and Alfrochiero from the unforgettable Tiago Teles, in the Bairrada DO of Portugal. Tiago is in spirit and practice aligned with what some call the "natural wine" movement. Fermentation is always with indigenous yeast, with minimal addition of sulfur, and very little extraction, new oak, or any other modern techniques. He's enthusiastic about Portugal's history and the future of winemaking in this small but important country. The Gilda is medium bodied, with great energy and acidity to keep it fresh. An exciting addition to our Portugese section! Eben Lillie