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Another fantastic cider from the Aaron Burr Cidery! The Appinette blends together NY apples and a local grape, Traminette (a genetic cross between Gewürztraminer and the French-American hybrid Joannes Seyve). Lively and complex with heady aromas of guava, pineapple, banana, and lemon curd. There is also a very pleasant vinous muskiness. On the palate, it is quite earthy and very dry with a gentle sparkle, making it almost more reminiscent of wine than cider. Salty minerals, delicate fruit, and a vigorous acidity balance it out and make it rather food friendly! Tim Gagnon
An ode to the blending wines used to make champagne, this wine is 53% pinot noir and 47% chardonnay, vinified with no skin contact as a full-on high-energy white wine. Yellow apple and white peach on the nose mix with classic ripe unoaked Napa chardonnay character. The palate is quite different, having a briny quality and increased depth from the pinot noir. This wine is great for sipping cold on a sunny spring day. No new oak, native yeast fermentation in barrel. Andrew Farquhar
Brian and Stephy Terrizzi's Broadside project focuses on sustainably farmed vineyards and minimalist winemaking (native yeasts, minimal handling, neutral oak), as well as purity of flavor and varietal expression.Their Central Coast Chardonnay is a quintessential example of their wine growing and winemaking philosophy; a bright and creamy Chardonnay with ripe lemon and peach flavors and a saline minerality. Jonas Mendoza
This is Broc's first vintage making Chenin Blanc from the Frei vineyard in Solano County's Green Valley AVA, located across the Napa county line from Coombsville, in Napa's southeasternmost corner. Cooled by air from the San Pablo Bay, this small viticultural area has a decidedly maritime climate. This wine, aged in handmade puncheons crafted by Stockinger (one of Austria's, and Europe's, finest artisanal cooperages), has incredible reserve, with a nose of lemon pith, hay, and woolen mittens that is a harbinger of the sturdy structure and linear acidity to be found on the palate. 118 cases made. Andrew Farquhar
The 2017 Catawba Pétillant Naturel is the funkier and edgier of the two Chëpika wines : a huge electric bolt of acidity is wrapped around a funky, musky, animal character. There's a juicy, honeysuckle character on the nose that is almost reminiscent of Muscat, while the palate is very dry, with the soft mousse accentuated and amplified by a mouthwatering tart candied lemon peel character. Native yeast fermentation, no added sulfur, and only 9.2% alcohol! This is a perfect summer sparkler with tons of energy, the perfect accompaniment to trout, guacamole, or tabouleh. Andrew Farquhar
This wine, made from the native Delaware grape, is an elegantly structured and delicate wine with finely grained green apple and honeysuckle notes. The soft, mouth-coating mousse is rendered in a beautiful, almost impressionistic manner. Fine structure and acidity on the palate presents in subtle counterpoint to the gentle bubbles that give this wine its distinct texture. A clean finish and delicate character make this a fantastic wine to pair with shrimp, baked Brie, or sushi. Andrew Farquhar
Dragonette Cellars produces small lots of Pinot Noir, Syrah, Chardonnay, and Sauvignon Blanc from cool-climate vineyards in California. The biodynamically farmed Duvarita Vineyard lies just west of the Santa Rita Hills appellation on gentle, south-facing slopes of almost pure sand. Although there’s less than 15% new oak, biscuity aromas mingle with ripe peach, melon, and lemon pith flavors along with honey and vanilla undertones. Vibrant and fresh, this Chardonnay perfectly exemplifies the terroir and potential of Santa Barbara County. Jonas Mendoza
This 100% chenin blanc is sourced from Merritt Island in the Sacramento river delta, near Clarksburg. Natural fermentation occurred after six days on the skin, and continued for a month. Broad and inviting on the nose, this wine has fine citrus character that mixes with a broader, more textured elegance on the palate. Lemon curd and a delicate peach character intermix over light tannin from the extended skin contact, though it is softer and prettier than many more deeply hued orange wines. This wine will pair excellently with heavier seafood, like braised scallops, lobster, or monkfish, particularly if a cream sauce is involved. Light sulfur only at bottling. Andrew Farquhar
This dry Muscat is from the Suisun Valley, and it's the first year Folk Machine have bottled a Muscat. 100% Muscat Canelli (Muscat blanc a petit grains), this was fermented dry in stainless steel. This dry wine has gorgeous floral, peachy, white grape juice aromas, but on the palate is a well-built, finely structured dry wine. There is a breadth of palate that makes it excellent for sipping cold in the sunshine. Andrew Farquhar
The talented and tireless team of Cara and Aaron Mockrish have somehow managed to both take over farming prime slopes of Renaissance in North Yuba (Sierra Foothills) and combine Sauvignon Blanc and Viognier -- two of the wine world's most misunderstood, yet potentially lovely, varieties -- into something we can all agree on. Pearl Thief is irresistibly refreshing, flavorful, and textured, driven by tangy acidity and firm minerality (thanks, Renaissance!). Crisp stone fruits, fresh green herbs, honey-lemon and lemon balm intertwine with richer notes of sweet cream, pineapple, and intense apricot, on the way to a long, strongly mineral finish. A perfect accompaniment for curried vegetables and fish! Ariana Rolich
A curious and fascinating Blanc de Noirs (white from red) of Cabernet Sauvignon.
Sourced from estate fruit and organically farmed vineyards in the Green Valley sub-AVA of Russian River. Elegantly textured, with stylish apple and pear fruit mixing with a hint of salinity and crushed oyster shells, this is a perfect companion for heavier seafood dishes, particularly anything involving lobster. Whole cluster pressed and aged for 11 months in 25% new French barrique. What impresses me most about this Chardonnay is its reserve. Medium-bodied, the oak shows itself more in its textural integration than on the palate. 450 cases produced. Andrew Farquhar
Sourced from the estate's George's Hill vineyard, named in honor of founder George Davis who purchased the land in 1977, this biodynamically farmed vineyard site produces some of the most exciting Chardonnay in the entire Russian River. This wine is big on texture and has great aromatic power, with notes of green apple, almond, and darker mineral, oily, almost saline notes. On the palate this wine has great, peppy acidity, though it is not quite light-bodied. A certain breadth comes through on the palate, with ripe peach character filling out the back end as it slips into a long, softly nuanced finish that cycles between cream, citrus, and hazelnut. Tastes great now, but will continue to improve in the cellar for at least ten years. Andrew Farquhar
Precedent is the label of Nathan Kandler, longtime winegrower at Thomas Fogarty in the Santa Cruz Mountains, a renowned destination for Pinot Noir and Chardonnay. Precedent illustrates Kandler's versatility and curiosity and has introduced us to some truly unique California vineyard sites. Wirz Vineyard is home to 60+ year-old dry farmed, head-trained Riesling on decomposed granite over limestone in the Gabilan mountains. We usually have an off-dry Riesling on the holiday table, but I'm happy to go in a drier direction in this case... Concentrated, gleaming apricot, citrus rind, and tropical fruit is laced with gritty, long minerality and backed by supple texture and acidic tension. Terrific with herbed root vegetables and citrus glazed poultry or fish and anything peppery or spicy. Ariana Rolich
Precedent is the personal project of Nathan Kandler, winemaker at the excellent Thomas Fogarty estate in the Santa Cruz Mountains. If you've never had California Chenin Blanc or you're never been thrilled by one, Precedent is a pure rendition of the grape from 30+ year-old vines planted on pink granite and silica-rich quartz soils in eastern Lodi. Ripe and pretty aromas of lemon, honeycomb, and white flowers, followed by brisk flavors of citrus and white peach, with fresh acidity and salty minerals. Unfined and unfiltered with minimal sulfur additions. Ariana Rolich
Revik Wine Co. is the passion project of two married couples who are releasing their first vintages this summer. This is a fantastic Sauvignon Blanc that positions itself at the forefront of a new wave of dynamic, elegantly structured, complex Sauvignon Blancs coming from the West Coast. Made with fruit sourced from the Saphi Vineyard in Coombsville (Revik winemaker Phil Holbrook's dry-farmed home vineyard), this wine was aged in both stainless steel and neutral oak, with 8 months on the lees. Unfined and unfiltered, and fermented with native yeast, this wine has great depth and a long linear texture, with subtle, muted citrus fruit wrapped in a chrysalis of finely spun woolen notes. Peach fuzz and melon rind absorb into zippy acidity. The subtle degrees of shading are spectacular and the finish feels like forever. Two barrels produced. Andrew Farquhar
Sourced from the Linda Vista Vineyard in Oak Knoll, organically farmed by Steve Matthiasson, this Chardonnay is a regal example of what made Napa Chardonnay so world famous. Oak Knoll, with moderating influence due to its proximity to San Pablo Bay, has a cooler climate than any other AVA in Napa after Carneros. This is an incredibly fresh and inviting Chardonnay, with lots of acidity giving fantastic structure and bright apple and pear character; yet the Napa sunshine gives it a rich, nutty, broad character. Pressing is whole cluster and aging is half in neutral oak barrels and half in stainless steel for ten months. Partial malolactic. Six barrels produced. Andrew Farquhar
This Chardonnay comes from younger vines in Rhys' Anderson Valley Bearwallow Vineyard, and aged for 14 months in 20% new French oak barrels. Like a riper Chablis, there are notes of zesty lemon, white nectarine, and just-ripe peach. On the palate, lemon juice, lemon pith, and saline flavors with bright acidity and a tight mineral core.A perfect introduction to Rhys' stunning Chardonnays. Jonas Mendoza
What a delicious wine from Evan Lewandowski. 100% Grenache gris from 100+year old vines, this vibrant natural wine is whole clustered pressed and fermented without skin in tank. After full malolactic fermentation, the wine is bottled unfiltered and unfined with minimal addition of sulfur. On the nose, the wine smells of orange zest, peach yogurt, vanilla, saline and gravel notes with some white flowers undertones. With good acidity, bright mineral notes and yeasty undertones, this wine is exciting. Drink it alone or with vegetable curries, creamy vegetable soups, or Asian dishes. CSC
This bright, fresh, sunny sauvignon blanc is a classic Mendocino style, sourced from the Gibson and McFadden vineyards. Bright citrus fruit and pleasant herbal characteristics meld with spring grassland on the palate, reminiscent of a Sancerre but a touch softer and with more rounded fruit. A nice subtle floral character is interlaced throughout nose, palate, and finish. Andrew Farquhar
This fantastic Chardonnay is from the Freedom Hill vineyard located in the foothills of the coastal range 10 miles southwest of Salem. The soil here is well-drained silty clay loam. Whole cluster pressed and barrel fermented, this wine was aged sur lie for 11 months in neutral oak before bottling. Broad and magisterial, but with great energy, this is a beautiful Chardonnay, with peach aromas and a touch of more tropical character. The sur lie aging gives it a marvelous roundness on the palate that sublimates the brighter fruit character into something lush and restrained. The retention of such energy in this wine makes it a great Chardonnay for summer, and would pair well with cold summer soups, fish, or bruschetta. While it's drinking marvelously now, this wine will improve for up to half a decade if cellared. Andrew Farquhar
For Nathan Kandler, winemaker at Thomas Fogarty, Portola Springs is the most extreme of their Santa Cruz Chardonnay vineyards, with its very steep slopes and cool marine air influence. The Chardonnay grapes ripen very slowly and yields are frustratingly low. Portola Springs has a characteristic lemon drop and verbena with flavors of lemon oil, sea spray, and dried thyme. Pair with roasted cauilflower or chicken. Jonas Mendoza
Portola Springs Vineyard is a consistent standout in the excellent range of Thomas Fogarty Chardonnays. 2012 has riper, sunnier fruit tone than the austere 2011, without sacrificing any of Portola Springs' cool mineral core and impressive, driving acidity, owing to the low-yielding, late-ripening, nearly 40-year-old vines planted on basalt and shale. Complex and rich enough to handle poultry and pork dishes, with refreshing energy to compliment seafood and veggies. Ariana Rolich
This is an amazing, extraordinarily powerful and fundamentally expressive bottle-conditioned cider. Quite tannic, this cider reminds me of the tart and unsweetened rhubarb pies my grandmother used to make in Maine. The tannins are beautifully integrated and expressive and the finish is long and herbaceous. Drink now or hold up to five years. Hyslop Crab, Granny Smith, Jonamac, Golden Delicious, and Pink Lady go into this cider. Only 60 cases produced. Andrew Farquhar
This still cider is very dry and minerally, with a vinous quality that lends it to pairing with food. Slightly tart, this is perfect with summer squash, smoked trout, or corn on the cob. A blend of Newtown Pippin, Roxbury Russet (America's oldest apple cultivar, dating from back in the days of the Massachusetts Bay Colony), Esopus Spitzenburg, and Winesap. Aged for ten months on the lees before bottling, giving it more depth. 90 cases produced. Andrew Farquhar
This is a lighter, fresher, more delicate farmhouse style made from old-growth Golden Delicious planted in the 60s, mixed with some Chestnut Crab (crabapples make for fantastically tart cider), Esopus Spitzenburg, and Ashmead's Kernel. Bottle-conditioned but not extraordinarily wild, this is a delicate and very complex cider, with lingering notes of orange rind, brioche, vanilla, and some herbal characteristics on the finish. Andrew Farquhar
This is Treasury's classic slightly-sweet sparkler. Light and limpid with notes of pear and melon, this is an inviting and fresh cider made from old-growth Golden Delicious mixed with some cultivars developed here in New York at the State Agricultural Experiment Station: Cortland, Macoun, Jonagold, and Jonamac. Serve chilled on a porch, preferably with a view. Andrew Farquhar
This is a wilder, more unhinged tart cider. Bottle-conditioned and also quite tannic, this is a funky and minerally cider with quite a bite. Made using Goldrush and a mix of old-growth dessert apples planted in the 60s. This is for lovers of sour beer! Only 40 cases produced. Andrew Farquhar