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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Established in 1850, the Henrique family had been landowners on the island of Madeira since the 1400s. They are unique in the fact that they are one of the only independent Madeira producers to use estate-grown fruit. They have vineyards planted to all of the noble grape varieties, as well as Tinta Negra, a versatile workhorse grape that lacks the polished reputation of its counterparts. Verdelho, one of the noble grapes of Madeira, (and the variety of this particular bottling) is grown on the cooler slopes of the island. This 15-year-old (youngest year listed) Verdelho has notes of figs and honey, while also being smoky, meaty, and nutty with a vibrant acidity that helps lend itself well to a multitude of food pairings. Pair with olives before dinner, smoked ham during, and nutty cheeses after. Cari Bernard
Winemaker Antonio Ribeiro and his wife Sara Dionisio raise their Encruzado in stainless steel for a bright and energetic white with while appealing, lees-y roundness. Exotic aromas of grapefruit, passionfruit, and banana leaf, with yellow florals, hints of fennel and green herbs. There's no shortage of tense, mouth-watering acidity on the palate of pear, lime, aloe, and clover. A complex match for shellfish and goat cheeses. Ariana Rolich
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.
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
Bold and richly textured from five months of lees aging and time in French oak, this is a serious expression of 100% Encruzado from one of the Dão region’s most highly respected certified organic producers. While commonly found in blends, as proven by Quinta do Perdigão, Portugal’s aromatically intense and high acid indigenous white grape has great potential to render star quality varietal wines. Here, chalky minerality and nervy acidity, reminiscent of age-worthy white Burgundy, bring balance and focus while a lively palate of lemon curd and fresh herbs make this wine an excellent companion for hearty fish stews and rich flavorful pork dishes. Sydney Snyder
We love the rich, feral Portuguese variety Baga - the great red grape of the Bairrada DOC, which abuts Portugal's Dão region and enjoys a mild, maritime climate. Sidónio de Sousa's Baga is as good as it gets, from 90-year-old vines, fermented whole-cluster and raised for 12 months in ancient Portuguese oak. Pepper and rose petals on the nose, with wild flavors of black currant, red currant, oregano, and rye combine with pine needles, purple flowers, and funky damp earth. It's hard not to dream of roasted or grilled meat with this wine! Ariana Rolich