Chambers & Chambers Wine Merchants

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

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 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.

08/17/2026

Giornata farms the Il Campo Bianco blend across five Paso Robles vineyards, Margett, Beato, Blind Faith, Jack Knife, and Creston Hills, spanning sandy loam alluvial, sandy calcareous clay loam, and silty clay loam soils under organic, certified organic, and sustainable practices; the 2025 vintage blends 38% Vermentino, 38% Falanghina, 12% Trebbiano, 11% Barbera, and 2% Fiano, picked between August 27 and September 29. In the cellar, the fruit was bladder pressed, fermented with native yeasts in stainless steel (most lots completing malolactic fermentation), then filtered with minimal SO2 additions and finished at 12% alcohol across 555 cases of annual production. The result shows banana, sugarcane, and orange blossom on the nose, with pear nectar, passionfruit, and a light prickly ginger note carrying through a nicely tart, food-ready palate, well suited to crudo, grilled peach and burrata, or a frittata.

Why this works as a BTG pour

-At 12% alcohol with bright, tart acidity, it pours easily across a full service and won't fatigue guests glass after glass, making it a natural fit for lunch and patio programs.
-The five-variety Italian coastal blend gives restaurants a genuine conversation piece at the BTG list, distinct from the usual Pinot Grigio or Sauvignon Blanc pour, while still pairing broadly with raw bar, egg dishes, and lighter fare.

08/13/2026

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 Selections)

Rory Williams (Frog’s Leap)

Catherine Kistler (Occidental Wines)

Alan Ramey (Ramey Wine Cellars)

08/03/2026

We represent Loosen Bros., the négociant project from Ernst and Thomas Loosen of the renowned Dr. Loosen estate, who source fruit from contracted growers across the steep, slate soil vineyards of the Mosel River valley in Germany, farmed under strict sustainable regulations. For the Dry Riesling, the grapes are pressed immediately, allowed to settle and clarify naturally, then fermented in stainless steel with no malolactic fermentation, preserving the vibrant acidity and freshness that define the Mosel style. The result is a dry, easy drinking Riesling at just 12.0% alcohol, with 7.7 grams per liter total acidity balancing 8.8 grams per liter residual sweetness for a bright, fruit forward profile with the racy, elegant character the region is known for.

-Lower alcohol and vibrant acidity make it an easy, food friendly pour that works across a wide range of menu items, from raw bar to spicy fare, encouraging repeat glasses.
-The Loosen name carries built in guest recognition and trust, so servers can sell it with confidence, and the accessible price point supports strong BTG margins without sacrificing quality.

07/27/2026

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.

07/22/2026

The Lagone wines both draw on Tuscany's Bolgheri and Maremma zones, where Aia Vecchia has grown French grape varieties for over 50 years. The Bianco comes from a single vineyard, Le Querciolaie, in the Comune di Orbetello, planted on sandy, clay and limestone soils over two decades ago, while the Rosso is sourced from estate fruit across the Bolgheri zone and Magliano, giving the pair a shared sense of place even as they take different paths in the cellar. In the winery, the Bianco, 100% Viognier, sees a brief cold soak before fermentation, then a short rest in French oak to add texture without weight, while the Rosso, a blend of Merlot, Cabernet Sauvignon and Cabernet Franc, spends a full year across a mix of oak barrels followed by further time in bottle to soften and integrate before release. The result is a well-matched pair for the table: the Bianco offers lifted aromatics with a rounder, subtly creamy palate thanks to its oak touch, while the Rosso pours a deep ruby with purple hues, showing notes of cherry, vanilla and herbs on the nose and a structured, elegant palate of plum, ripe cherries and wild berries that carries into a long, food-friendly finish.

-Two wines, one story for the list: pouring the Bianco and Rosso together gives restaurants a ready-made "meet the producer" narrative, one estate and one region shown through two expressions, that's easy for staff to talk through and easy for guests to remember.

-Built-in versatility across the menu: between the Bianco's richer white profile and the Rosso's ability to pair with red or white meats, pasta and hard cheeses, the two wines by the glass can cover most of a menu without asking guests to compromise.