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55% Zinfandel blended with Carignane, Petite Sirah, Mourvedre, Alicante Bouschet, Grenache, Syrah, Barbera and a touch of whites for aromatics from old vine plantings (up to 100 years old) around Sonoma County, fermented with native yeasts in stainless steel and raised in a nice bit of French oak for a bold, bright-fruited, silky, and satisfying wine that is unbeatable at this price.
Broadside is a project of very talented winemaker Chris Brock. The Cabernet is fermented with wild yeasts and aged in barrels, 10% of which are new. The resultant wine is remarkably fresh and full bodied with an interesting spicy character and plenty of bright, tangy dark fruit.
Sourced from dry-farmed Valdiguie vines that are over 90 years-old in the organic certified Rosewood Vineyard in the Redwood Valley of Mendocino. A fine crunchy mousse with great acidity and the character of a handful of wild berries or the underbrush they were gathered from, this is a wonderful, deeply-hued rosé from one of our favorite winemakers. At only 11% this is a fantastic bubbly for the summer, and as Pét-Nats go has enough pop and fizz to be used in a celebratory fashion. Andrew Farquhar
This wine is from the Green Valley of Solano County, located just over the Vaca mountains from Napa. This wine comes from two vineyards, the Frei Vineyard and the Wirth Ranch Vineyard, both of which are dry-farmed and have average vine ages over 65 years. This style of wine was formerly known as Napa Gamay, and for good reason; the taste is reminiscent of Beaujolais with medium tannin and great energy, though more purple in color and with darker fruit. Vineyards are dry-farmed and have an average vine age of sixty years. Partial carbonic maceration gives the wine a light and lifted character. Pair with pork chops, veal, branzino, or carnitas tacos. Andrew Farquhar
From the folks who run Hobo Wine Co., here we have the delicious new vintage of one of our favorite inexpensive Cabernets from California! Tart blackberry and ripe cassis mix with herbal hints and wildflower on the nose while broadly gracing the firm, rich, powerfully tannic palate. Sourced from many lesser known but sustainably or organically farmed vineyards throughout Sonoma county. Aged for nine months in neutral oak barrels. Andrew Farquhar
Notes from Claire Hill: "Eric has a few rows of Brézème Syrah (3 rows of Roussanne and I think like 13 rows of Syrah?). It's not the Ardèche clone you find directly across the river in Saint-Julien-en-Saint-Alban, but the wing structure of the the cluster makes it look like it's a Côte-Rôtie clone. I assume you know the story, limestone and all that jazz, but Brézème is considered this lost appellation of France. It was very well known in the 1400s-1800s, but then it fell off the map between Spanish flu/WWI/WW2, and by the 1960s there was only about 1 hectare [approx. 2.5 acres] left. The guy who owned that hectare is now in his 90s and named M. Pouchoulin. He's out of the grape game, and putters in his little vegetable garden. He sold part of the old vines to Eric and the rest to Domaine Lombard. I picked on the same day as Eric did, and did more pigeage/pumpovers on mine with an eye towards making a very age-worthy wine. It's very primary right now, but I think it will be phenomenal in 3-4 years."
Notes from Claire: "...from Del Barba vineyard in Oakley, California, on the Sacramento River Delta. The area was planted to mostly Zinfandel, Carignane, and Mourvedre in the 1880s-1890s by Italian and Portuguese immigrants to the area. A lot of the old vines have been ripped out for urban sprawl, and a lot of families have sold their vineyards for millions of dollars to developers. The Del Barba family has lived there for 5 generations now, and continue to farm the property. The Zinfandel from Martha Stoumen's Post Flirtation Red comes from this vineyard, and Bedrock gets the 130 year old Mourvedre (I get the 60 year old Mourvedre). It's all own rooted and head trained in pure sand...about 15% whole cluster with some pigeage, fermented in picking pins for 7 days. The fermentation was insanely healthy, and it kicked off on its own within 18 hours. I added a little sulfur to one of the 3 bins that had a funky smelling cap, but most sulfur additions were post malo/before bottling (total is <30ppm). Aged in 10 year old Littorai barrels for 14 months before bottling."
50% Cabernet Sauvignong and 50% Merlot, this Bordeaux Blend tastes like anything but. From old vines planted on a thin loam over broken shale, this wine is brimming in electric acidity, with the stone fruit character on the nose becoming a pleasant surprise of tangerine and blood orange on the palate. It is rare to have a red wine with citric fruit character, but this is one. This wine is almost Italianate in style, and would pair excellently with red pasta sauces, but also has the oomph to stand up to lamb or a more delicate cut of beef. The Elizabeth Vineyard, sustainably farmed, is located on the east side of Seneca Lake. Andrew Farquhar
This 100% Pinot Noir was foot stomped and then added whole cluster to one ton bins for spontaneous fermentation. The grapes received once daily punchdowns for 8 days before being bucketed into the half-ton bladder press. Settled juice was pumped into old French oak barrels to finish fermentation which continued into June of 2018. In September the wine was racked off its lees and gravity bottled by hand without fining or filtration. This is a beautiful Pinot Noir, bursting with fine ripe cherry fruit that mixes with notes of herbs, spice, and a little sandalwood character. This is one of the most complete and dynamic Pinot Noirs I've had from the Finger Lakes. Andrew Farquhar
This refreshing and bright Pinot Noir from star California winemaker Kenny Likitprakong is sourced predominantly from the Arroyo Seco AVA, in other words, Steinbeck country. Native yeast fermentation and spontaneous malo are followed by nine months on the lees with occasional batonnage in used French oak barrels. Bright red fruit and elegant texture make for a fine, refreshing wine that lingers pleasantly on the palate. Andrew Farquhar
I didn’t want to be the one to write anything about this wine but Eben talked me into it. I don’t wax as poetic about wine as most people, but Eben said “You don’t have to. What did it remind you of? A favorite song?” And that’s when it hit me. After drinking this wine I woke up singing “Didn’t I” by Kelly Clarkson with the line “Didn’t I give you everything” repeating in my head. And it hit me: yes this wine did give me everything, everything I’d expect from a natural Syrah from California. I love how alive this wine is and how it screams of fresh blackberries, green olives with herbs and some roasted meat. The weight is medium, and the acidity is a bit bright. It’s by no means a French wine but it doesn’t have to be and it’s not trying to be. This wine is young and would need time or open for a few hours, but in time it will…give you everything. John L.
Sean sources this fantastic, bright, easy-drinking Pinot Noir from vineyards throughout the Central Coast. Destemmed, with three days of cold soak in stainless steel before fermentation begins. Bright red fruit and soft tannins mix with fine acidity and a little vanilla from some oak to make a bright and juicy, lifted vinous experience! Drink with a slight chill. Andrew Farquhar
From one of the most historic vineyards situated in the highest reaches of the Santa Cruz Mountains, featuring panoramic views of Silicon Valley, Mount Eden's 2014 Cabernet Sauvignon is one of the most tightly-structured and elegant wines coming from California. The mature vines, planted in 1979 and 1984 from budwood sourced in the 1890s from Château Margaux, this wine has extraordinary depth, moving through scintillating layers of blackberry, bramble, graphite, and cedar, all dusted with the Central Coast's ever-present aroma of bay laurel. Large, robust, and tannic, but with strong, broad-shouldered fruit singing through, this is a fantastic wine to have now with steak after a couple hours' decant or as a gift for a serious collector who can put it away for 10-30 years. Andrew Farquhar
Richard Luftig, one of New York's best sommeliers, has made a Cabernet known for phenomenal quality and price: Pied a Terre Cabernet! Always one of our best-selling American reds, 2015 is a deep, ripe, and focused vintage for Pied a Terre. This is a fantastic Cabernet Sauvignon that has classic California character but more structure and reserve than a lot of riper wine. The tannic structure is tightly woven, with fine acid backbone and lush cassis, blackberry, and slightly redder berry fruit. This is a California Cabernet meant to be consumed with food, and will pear excellently with New York strip steak, pork loin, or coq au vin. Andrew Farquhar
The Horseshoe vineyard was planted in 2004 at an elevation ranging from 1,360 to 1,610 feet above sea level, with the blocks of Pinot Noir occupying the highest portions of the vineyard. There is a ridge that separates this vineyard from the coldest of the sea fog, though it is still affected by cooling maritime influence. The vineyard lies on the Monterey formation, a ridge of brittle, rust-mottled sedimentary shale (intermixed with limestone) that provides swift drainage and allows for low vigor. Interestingly, the warmest month at Horseshoe is September, mitigating the difficulties of the previous cool summer months with a final solar sear at the end of the season. This beautiful wine exhibits over the course of its multipartite structure the whole range of red fruit character: enticing handfuls of fresh black cherries on the nose become tenser, more austere cranberry on the palate before transforming into a beguiling strawberry character on the stately finish. Interspersed through these variations are other mineral and herbal notes: freshly felled white pine, bitter chocolate, dry pine straw, and a hint of sage ash. The tightly wound structure will take a few years to spin out and resolve itself into focus. This wine will take a few years of cellar training before attaining the mastery for which it was made. Drink 2020-2035. Andrew Farquhar
This Pinot Noir is sourced from the original vineyard planted by the estate in 1995. Beginning at just a quarter of an acre and expanding to a whopping 1.4 acres in 2007, this little gem of a vineyard produces very little wine. Located at between 450 and 500 feet above sea level, the lowest altitude, southwestern edge of the vineyard lies directly on the San Andreas Fault. The soil is clay loam situated atop the Whiskey Hill formation of decomposed sandstone. The wines are fermented whole cluster and aged in oak with minimal influence of new wood. The wine has a soft, lambent sprightliness, with elegant crystalline structure and beautiful, soft, rounded red and black berry fruit. This a wine that will improve for up to fifteen years in bottle but that is also approachable now. Andrew Farquhar
At 2,360 feet above sea level, the Skyline vineyard is one of the highest altitude sites for Pinot Noir in California. Cold nights are balanced by the purity of the sunlight this high above the fog line. The rocky, extremely thin soils here are fractured mudstone, sandstone, and limestone.This is the most monumentally structured of the Rhys wines, its chiseled architecture needing a number of years of mellowing to approach the great heights that a well-aged Skyline Pinot can attain. The electricity quivers like atomic nuclei across all aspects of this wine, and the nascent savory spice character will begin to bloom with cellarage, though this wine is quite forceful and impressive upon first contact. With 5+ years of aging these wines turn into some of the most distinctive, terroir-expressive wines produced in the Western Hemisphere, and with correct cellaring can last for up to two decades. Andrew Farquhar
A mellow peach color in the glass, this rose is a little softer than Rootdown's other offerings, but it exhibits much of the herbal, mineral, and tea-like aspects associated with this grape. Trousseau planted in 2004 is gently foot-trod upon arrival in the winery, followed by spontaneous fermentation and cold-stabilization. Herbal, with fine green-apple fruit and a smudge of earthiness, this light and elegant rose is a great food wine. I had with hummus, tabouleh, foule, and baba ghanouj, with which it went famously. These magnums are incredible party bottles in addition to being exclusive on the east coast to Chambers Street Wines! Andrew Farquhar
This is a perfect California wine for our store, as it is an homage to Julien Guillot's Burgundian field blend, Cuvee 910, which we have proudly carried for years. This wine is a co-ferment made from 2 tons of Pinot Noir and 1 ton of Chardonnay, both sourced from the extraordinary Coastview Vineyard perched high in the Gabilan Mountains, which separate the Monterey AVA from the Central Valley. Field blends like this were very common in the Middle Ages, when all available grapes were brought to the winery and crushed and fermented together, but the practice has become rare today. This wine makes that rarity seem strange. This is Pinot in the form of a lightning bolt, with the beautiful red fruit and elegance of Pinot Noir but an intensity and zippiness usually associated with white wine. These two varieties are co-fermented together on the skins for 55 days. This wine has loads of character, but still remains chimeric, with many different aspects that change and interact in the glass. As with all the Subject to Change wines, this is bottled unfined and unfiltered, and no sulfur is added anywhere in the winemaking process. This is a truly special wine from an incredible place made with tact and intelligence. 12.5% alcohol, and only 210 cases produced. Andrew Farquhar