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Chambers & Chambers

@chamberswines

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Family-owned Importer & Distributor of Fine Wine, Spirits & Sake in California and Hawaii since 1973.

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by @chamberswines

We represent Failla's Sonoma Coast Chardonnay, made by vigneron Ehren Jordan from mostly estate grown, biodynamically farmed fruit harvested in late August and September. The wine ferments naturally and spends 11 months resting on its lees across a mix of French oak, concrete egg, and neutral wood, a combination that builds real texture without leaning too heavily on any one vessel. In the glass, expect bright floral notes, citrus peel, pear, and a touch of slate, all lifted by generous acidity.

-That range of aging vessels gives the wine more textural depth than a typical BTG Chardonnay, so it pairs well from raw bar to richer, butter-forward dishes. Bright acidity and an accessible price point make it an easy repeat pour, no need to ask a guest to trade up for structure

#Failla #Chardonnay #SonomaCoast #EhrenJordan #ByTheGlass #CaliforniaWine #Biodynamic by @chamberswines

Failla's 2024 Pinot Noir, Sonoma Coast draws from mature, cool climate vineyards graced with California sunshine, with roughly 80% of the fruit estate grown and biodynamically farmed under vigneron Ehren Jordan, whose decades of cellar and vineyard experience from the Rhône Valley to Paso Robles, Sonoma County, and Willamette Valley shape an obsessive hands on farming and minimalist hands off winemaking approach that lets site, variety, and vintage lead; grapes were harvested September 1st through 24th and fermented entirely with native yeasts, including 20% whole cluster, before eight months on the lees in 15% new French oak and a June 2025 bottling, yielding a wine with blackberry, red cherry, and tangerine peel notes lifted by hints of cedar, a medium bodied mouthfeel, and bright, fresh tannins.

Why this works as a BTG pour:

The medium body and bright tannin structure make it approachable by the glass right now while still carrying the grace and longevity of the 2024 vintage, giving guests real Sonoma Coast Pinot Noir character without needing to commit to a full bottle.

Ehren Jordan and Failla's biodynamic, minimal intervention story is an easy, compelling pour for staff to tell, and its price gives restaurants room to build a workable by the glass price point around a wine with genuine pedigree.

#BTGoftheWeek #PinotNoir #SonomaCoast #Failla #ByTheGlass #CaliforniaWine #ImportedWine #WineList by @chamberswines

Scarbolo's Sauvignon comes from the estate's Lara and Camposanto vineyards in Lauzacco, Friuli, planted in 1993 and 2004 and now averaging sixteen years of vine age, trained by the Guyot method at roughly 5,500 vines per hectare and hand harvested in September during the coolest morning hours with optical sorting for fruit selection. In the cellar, Camposanto fruit is pressed immediately while the Lara grapes macerate for twelve hours at 10°C before the must is clarified by flotation and fermented separately by vineyard with selected yeasts over ten days at 16 to 18°C in stainless steel, then rested on its noble lees for seven months with regular bâtonnage before assemblage in April and a short bottle rest ahead of a mid May release, a process that keeps the wine entirely stainless steel and lees driven with no oak influence. The result is a shiny chartreuse yellow wine with aromas of thyme, ginger, apricot, tomato leaf, and Cayenne pepper lifted by a sapid note of seaweed, leading to a mineral, elegant, and persistent palate that closes with tropical, marine, and candied orange character alongside notes of peach and pepper.

Why this works as a BTG pour:

Its aromatic range (herbal, spiced, briny) gives staff an easy, memorable story to tell by the glass, and the pairing versatility (fish, herbed frittatas, prosciutto and cantaloupe, even Marc Vetri's fritto misto at Vetri Cucina) means it moves across a wide swath of a menu rather than sitting in one narrow lane.
Fully stainless steel and lees aged with no oak, it drinks vibrant and ready on release, giving restaurants a fresh, food friendly alternative to the usual by the glass Sauvignon Blanc without asking guests to wait out bottle age.

#Sauvignon #FriuliWine #Scarbolo #ByTheGlass #ItalianWine #WhiteWine #WineList by @chamberswines

by @chamberswines

Almare Spritz: Three Ready-to-Drink Aperitivos from the Maschio Family

Founded in 2020 in Treviso, Veneto, the Maschio family built Almare Spritz as a ready-to-drink take on the traditional Italian spritz, starting every expression from a 100% Glera base and macerating fresh botanicals directly into the wine. All three pour at 8% ABV, giving restaurants a consistent, no-prep option for the BTG list.

Almare Spritz Classico:

Made by the Maschio family in Treviso, Veneto, Classico starts from 100% Glera and is macerated with bitter and sweet orange, mandarin, rhubarb, and gentian. At 8% ABV, it offers bitter orange, rhubarb, and herbal notes in a balanced, effervescent pour, best served over ice with an orange slice.

Almare Spritz Hugo:

From the same Treviso base, Hugo infuses 100% Glera with elderflower, bitter orange, rhubarb, and lemon. At 8% ABV, it's floral, subtly sweet, and fruity, served over ice with lemon and mint.

Almare Spritz Pompelmo Rosa:

Also built on 100% Glera, Pompelmo Rosa is macerated with pink grapefruit, lemon, rhubarb, bitter orange, and mandarin. At 8% ABV, it's citrusy and bittersweet, served over ice with grapefruit and thyme.

#AlmareSpritz #PompelmoRosa #DrinkItalian #BTGSpritz by @chamberswines

The Kid's Table event last week was a wonderful success! We built this seminar and lunch around a simple idea: many of the family-owned estates we represent are now welcoming their second generation, and this was a chance for them to share stories about what's made their estates great, while looking ahead to what's next. Thank you to every producer who took part.

Whitney Turley (Turley Wine Cellars)

Agustina Hobbs (Paul Hobbs Wines)

Rory Williams (Frog’s Leap)

Catherine Kistler (Occidental Wines)

Alan Ramey (Ramey Wine Cellars) by @chamberswines

by @chamberswines

J. Christopher's 2021 Basalte Pinot Noir comes from vineyard sites across Oregon's Willamette Valley, where thin clay soils over volcanic basalt rock give the wine its firm, muscular backbone; in the cellar, the fruit ferments naturally and ages 18 months in barrel with a hands-off approach that lets the vineyard's character shine through; the result is a deep, structured Pinot Noir with flavors of Bing cherry, orange zest, and clove, backed by fine tannins and a long, savory finish.

Easy, crowd-pleasing pour: smooth and balanced at 13.5% alcohol, it's approachable for casual Pinot drinkers but has enough depth to impress guests looking for something more serious.
A story worth telling: volcanic terroir, old vines, and a 92-point score from Wine Enthusiast give servers a compelling, easy pitch for the glass pour.

#JChristopherWines #WillamettePinotNoir #OregonWine #PinotNoir #ByTheGlass #VolcanicTerroir #SustainableWinegrowing #WineImporter #RestaurantWineList #BasaltePinotNoir by @chamberswines

by @chamberswines