April 2022 | 6 Bottle Club
Welcome to the April 6 Bottle Club from MYSA Natural Wine!
A note from our founder:
Spring is here and I feel so lucky to have TWO this incredible collaborations this month! First with Limited Addition: made from a fully female-led operation from vine to door with the vineyard run by an all female team, the wine made by Bree, sold via MYSA, and proceeds going to Kiss the Ground and women in wine scholarship. Beyond that, it's one of the best piquettes we've ever had!
Second, Pizza Wine from Amplify was exclusively made for MYSA as a fun, fresh Spring red perfect for pairing with your favorite pie and a slight chill on a crisp Spring day.
Not to overshadow the other amazing wines we have this month, as we have some great picks from California, an old favorite from Chile, some classic Italy and a rose that feels like Spring itself!
-Holly Berrigan - Founder, MYSA Natural Wine
- Humboldt Merlot - Miles Garrett
- Pizza Party - Amplify Wines
- Piceno - Aurora
- Of Service Piquette - Limited Addition
- Vino Naranja - Cacique Maravilla
- Ça Grolleau'te - Jennifer Bariou & Thibaut Bodet
- Veltlina - Slobodné Vinártsvo (in some boxes)
- Wine Evaluation Sheet
Humboldt Merlot - Miles Garrett
California - USA
Overall, a SOLID Merlot featuring smooth and elegant tannins! 100% Merlot from Willow Creek vineyards in Humboldt County, California, with a jammy, powerful, blue-fruit driven flavor ending with a delicate, dry finish. Mostly dark fruit flavors with juicy strawberry and cherry.
Pairings: Lamb Chop, Sweet Potatoes, Beef Bourguignon
Serving Temperature: 55°- 58°
About Miles Garrett
I pay my crew between $15(starting) - $25 an hour and use the wwoof organization for work/trade labor. Wwoofers always say it’s the nicest place they’ve wwoofed (if that matters?!) They have wooden yurts to live in, loaner bicycles and a car, hot shower/bathrooms, WiFi and food included. In return they work for 4 hours a day.
I give Carla (my wife) a lot of credit for running my business (even though she’s not a big wine aficionado) because it wasn’t very smooth before she came online and became the business side of things. Also my harvest crew is led by Johanne Rapine, the awesome French lady who has come every year I’ve been making wine. All this to say its not a bro show at my winery. This year my oldest daughter Bella worked in the vineyard a bit as well, so it’s turning into more of a family affair. - Miles Garrett
Pizza Party - Amplify Wines
California - USADescription:
A unique and special collaboration project with MYSA Natural Wine and Amplify Wines!
Serving Temperature: 50°- 55°
About Amplify Wines
They seek to amplify the voice of site and enhance the singular characteristics of a given vineyard, marrying a sense of place with a sense of style. Their farming seeks to establish a healthy ecosystem, enhancing and supporting the natural characteristics of a given place.
Piceno - Aurora
Le Marche - Italy
On the nose, there are red fruits, bramble, jam, cloves, coffee, and tobacco. On the palate, it's rich and silky, with fine tannins and a lingering finish. Traditional artisanal processes are used to make this organic wine! Clove, blackcurrant, and touches of oak.
Pairings: Pasta Bolognese, Grilled Meat, Risotto
Serving Instructions: 50°- 55°
“We started forty years ago, we were 25 and did other jobs. Enrico the printer, Lorenzo the fire extinguisher representative, myself Franco, Federico employed in a jeans factory, and Paolo the banker. Starting in 1979, lasting for a few years; our weekends, and holidays were dedicated to learning how to cultivate the land and building what would become Aurora. Only Lorenzo, who was born in the house where the project was born, had a history and know how in agriculture. Thankfully his family welcomed us and taught us how to work the land.
Organic farming has been our goal since the beginning. In 1979 we had no idea that it would be called that. We immediately made contact with the only association that existed in Italy at that time, and in the cellar we followed the rules of the French association Nature and Progress.
We started with 3 hectares which in 1982 became 7; with very little vineyard, about one hectare, some olive trees and all arable land, that is, wheat, barley and alfalfa. In 1992 the fifth partner, Franco, joined us and we bought more hectares. The 32 Ha are not all workable. 20 can be cultivated the other 12 are woods, fields and above all the badlands; beyond the streets, the houses, the cellar.
2 hectares of olive trees seem a lot, in reality there are about 600 trees, half of which are centuries-old and are scattered throughout the property. In years of good production we manage to have oil for our needs. In some years we have bottled oil for a only local sales. We are convinced that an organic farm must be polyculture, because in addition to keeping the soil clean of chemicals, it is extremely important for each farm to preserve biodiversity in harmonizing plant life.
Falerio is the name of the D.O.P. and takes its name from an ancient city in our area, FALERIA AUGUSTA, from which the ancient Romans took many agricultural products and also wine.
On the Falerio we don't do batonnage, but two or three rackings during maturation.
The grapes are all de-stemmed. During the spontaneous fermentation, which lasts about ten days, we carry out one pumping over in the air and three indoors every day.
The Bolle senza Frontiere (bubbles without borders ) is a project that was born in 2012 by a group of long time organic farmer friends. There are seven farms that are sharing in this project, and they produce three wines. The Bubbles is Aurora with the Pecorino, Valli
Unite with the Timorasso and Viranda with Nascetta. No yeasts were added to the fermentation in the bottle, the must was Timorasso from Valli Uniti frozen from previous vintage. It remaines in the bottle for 4/6 months on lee’s before being released. The wine is made at Valli Uniti.” - Aurora"
Of Service Piquette - Limited Addition
Oregon - USADescription:
A gluggable Piquette that's dedicated to and supports women in wine growing, making, and the business of wine. Pinot Gris, Muscat, and Riesling blend that spends a short amount of time on its skins. Very aromatic and lively! Tasting Notes: Guava, lychee, and tons of other tropical fruit!
Pairings: Picnic Food, Fresh Fish, Squid
Serving Instructions: 48°- 52°
About Limited Addition
Ltd.+ are our personal handmade wines raised from our collaborations with inspired farmers to develop a diverse and sustainable wine landscape in Oregon’s Willamette Valley. These wines are made from alternative varieties through thoughtful farming and winemaking practices. - Constant Crush
Vino Naranja - Cacique Maravilla
Bio-Bio - Chile
Likely the most popular orange wine we've had on the site in it's latest vintage! Something about Muscat as an orange wine is so delightful. Spending 2 months on skins, it is slightly bitter yet floral and smokey and usually a little juicy as well. It's also old vines in volcanic soil which add lovely complexity. Drink this one when you get Asian take-out in January, you won't be disappointed!
Pairings: Asian Food, Picnic Food, Spicy Food
Serving Temperature: 45°-50° As a lighter orange, definitely chill it but see how it evolves as it gets warmer!
About Cacique Maravilla
Manuel Moraga Gutierrez is the owner and winemaker of Cacique Maravilla, a winery focused on traditional and non-interventionist Chilean wines in Yumbel in the Bio-Bio Valley of Chile’s Southern Regions.
Manuel is the seventh generation of the Gutierrez family to call Yumbel home, and at least the fourth generation to tend vines. His great, great, great, great, great grandfather, Francisco Gutierrez Gutierrez, arrived in Chile in 1750 from the Canary Islands in search of gold and eventually amassed enough treasure to acquire land in Yumbel, some of which has remained in the family and is still owned by Manuel Moraga today.
Francisco Gutierrez earned the respect of the local indigenous Mapuche people and was given the nickname ‘Cacique Maravilla’ (roughly translating to ‘Magnificent Chief’).
Ça Grolleau'te - Jennifer Bariou & Thibaut Bodet
Loire Valley - FranceBUY MORE BOTTLES!
Grolleau grapes harvested by hand in the Loire Valley are fermented spontaneously in neutral wood and then undergo malolactic fermentation. Grapefruit, cranberry, and other red fruit add a zesty tartness to the flavor. This is a delightful wine to drink with friends in the summer. Very vibrant with rhubarb and blood orange notes.
Pairings: Goat Cheese, Sushi, Salads
Serving Temperature: 45°- 50°
About Jennifer Bariou & Thibaut Bodet
"Jennifer Bariou - Thibaut Bodet has become one of France's most prestigious estates. It offers 5 wines in Touraine-Azey-le-Rideau, and is always experimenting and creating new exciting natural wines!"
Veltlina - Slobodné Vinártsvo
Trnava - Slovenia
This Slovenian orange is minerally and one-of-a-kind. After 7 days on the skins, it undergoes spontaneous fermentation and aging in cement tanks. On the nose, there's yellow peach, nuts, and herbs. There will be a crisp tannic bitterness on the palate, with lychee and orange notes. Citrus, nuts, white pepper, and stone fruit all make an appearance.
Pairings: Tapas, Grilled Chicken, Seafood
Serving Instructions: 48°- 52°
About Slobodné Vinártsvo
"Zemianske Sady is a family run estate that has been making wine in Hlohovec since 1912. At its inception, the estate was primarily a tobacco farm that also produced wines which sold locally and were beloved by the art scene in Prague. Due to the war and political strife, the estate stopped production until 1997, where now, the fourth and fifth generations have taken over.
The vineyards were replanted and the cellar reconstructed, and in 2010, the first vintage under the name Slobodné Vinárstvo was born. In 2016, they began farming their 17 hectares in an environmentally conscious way, and became members of the oldest biodynamic farmers association in Austria.
Bees are kept and herbs are grown to promote a healthy soil climate, which they consider paramount to making great wine. They are dedicated to minimal intervention winemaking and only grow varietals that are historically from the area and suited to the climate: Lemberger Blue, Grüner Veltliner, Rhine Riesling, Red Traminer, Devin, Pinot Gris, Sauvignon Blanc, Cabernet Sauvignon, and Alibernet. - Zev Rovine"
Wine Evaluation Sheet
Want to have some fun evaluating and taking note on your wine? Check out our natural wine tasting sheets we made special for the club!