Chambers & Chambers Wine Merchants

10/13/2026

We represent Haarmeyer W**e Cellars’ St. Rey Cabernet Franc, made from fruit grown by the Heringer family in Clarksburg, a family with a long farming history in the region that is helping set the example for organic farming there. The vines are trained on a bilateral cordon and cropped at 3 tons to the acre, and picking decisions are made on pH, flavor, seed color, pulp separation, and Brix, in that order. In the cellar, the fruit is destemmed and fermented in one-ton open top tanks with native yeast, completes malolactic with the cellar’s own bacteria, and is pressed at dryness into neutral 500L puncheons for 10 months, with just 20ppm of SO2 added at bottling. The tech sheet describes the Cabernet Franc as one of the lightest and most varietally correct for the inland region, a style that points to a fresh, lighter-bodied red.

A lighter, varietally true Cabernet Franc gives a BTG list a red that suits warm-weather menus and pairs easily with roasted vegetables, poultry, and charcuterie
Native fermentation and neutral oak keep the w**e honest to the fruit, and the Heringer family’s farming story gives servers something real to share at the table

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10/06/2026

We represent Mauro Veglio's Colli Tortonesi Bianco, the first white from a La Morra estate known for more than thirty years of Barolo. It is 100% Timorasso from a single hillside straddling Sarezzano and Monleale, planted in 2021 and 2022 and assembled from three parcels, so the vines draw on both south-facing, tuff-rich calcareous soils for body and east-southeast clay for freshness. After about 12 hours of skin contact, the w**e rests on fine lees in stainless steel with regular bâtonnage, then spends at least 10 to 12 months in bottle before release. It pours an intense yellow with green hues, with pear, peach, acacia, hawthorn, and a touch of honey, and a structured, persistent palate shaped by minerality, salinity, and bright acidity.

A Barolo estate's first white gives servers a story guests will remember, and Timorasso is a rare pour that stands apart from the usual Pinot Grigio and Sauvignon Blanc
Salinity and acidity make it a natural match for seafood, antipasti, and lighter pasta, and the first vintage of around 3,300 bottles gives an account a true allocation story to tell tableside

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09/29/2026

Last week's Italian Portfolio Tastings were a tremendous success. Across three events in Northern and Southern California, we poured an exceptional selection of w**es from our Italian producers. Gatherings like these bring our team, our suppliers, and our buyers together around a shared purpose: championing the fine w**es we're proud to represent.

09/28/2026

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 w**e 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 w**e 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

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09/22/2026

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 w**emaking 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 w**e 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 w**e with genuine pedigree.

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09/16/2026

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 w**e entirely stainless steel and lees driven with no oak influence. The result is a shiny chartreuse yellow w**e 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.

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09/08/2026

The Wittmann 100 Hills Riesling is sourced from organically farmed vineyards in Germany’s Rheinhessen region, including estate fruit from the limestone-rich hills surrounding Westhofen and fruit from neighboring EU-certified organic growers, reflecting the estate’s long-standing commitment to sustainable viticulture and vineyard-driven quality. The w**e is hand-harvested, fermented with native yeasts, and matured in a combination of stainless steel tanks and large neutral oak casks, preserving freshness and vibrant fruit while adding texture and complexity. In the glass, it offers expressive citrus and orchard fruit character with bright acidity, subtle mineral notes, and an elegant dry finish that balances lively energy with a pleasing sense of richness and approachability.

Why It Works as a BTG (By-the-Glass) Option:
-Broad guest appeal: Bright citrus, fresh apple fruit, and a clean dry finish make it an easy pairing partner for everything from seafood and salads to contemporary cuisine and spicy dishes.
-Strong value and credibility: Certified organic farming, native yeast fermentation, and the reputation of the historic Wittmann estate provide a compelling story that supports premium by-the-glass programs while remaining accessible for everyday enjoyment.

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09/01/2026

We represent both of these Jorge Ordóñez Málaga bottlings, and they sit naturally side by side on a BTG list.

N°1 Selección Especial, Jorge Ordóñez Málaga

From Almachár, El Borge, Canillas de Albaida, and Alta Axarquía in D.O. Málaga's oldest subzone, organically farmed gobelet-trained Muscat of Alexandria vines planted 1920 to 1950 on decomposed slate, hand-harvested and carried down by mule at yields as low as 0.81 tons per acre. Whole-cluster pressed, fermented in stainless steel and halted at 11.5 to 12% alcohol, then aged six months sur lie in 375ml format. Golden-hued, with honey, candied fruit, and white flowers, an opulent mouthfeel carried by bright acidity.

A 375ml format built for BTG dessert pours, letting a restaurant offer a taste of a 1920s-planted vineyard without committing a guest to a full bottle
A vineyard story worth telling tableside: grapes carried down mountainside slate by mule, from vines planted a century ago

N°2 Victoria, Jorge Ordóñez Málaga

From Vélez-Málaga in the same historic Alta Axarquía subzone, Muscat of Alexandria vines planted 1920 to 1930 on decomposed slate and quartz, dry-farmed at a still lower yield of 0.4 tons per acre. Hand-harvested, pressed, and fermented in stainless steel, halted at 10.5 to 11% alcohol, then aged seven months sur lie in 375ml format. Honey, candied fruit, and white flowers alongside a distinct minerality, with the same opulent, acid-driven structure.

A larger production run than N°1 gives restaurants confidence in reorder availability for a rotating BTG dessert slot
The pronounced minerality and slightly lower ABV give a by-the-glass program two distinct Muscat expressions to pour side by side

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08/27/2026

08/24/2026

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 w**e. 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.