Welcome to the August 12 Bottle Club from MYSA Natural Wine!


A note from our founder: 

This month is a fun run across the northern and southern hemisphere with all kinds of fun styles for August.

Starting in South Africa we have a lovely ramato orange wine and a fun syrah from a new producer we're so excited to have in stock! Moving north we have two Italians, some gluggable French bojo and muscadet, and several US producers with fun takes on more traditional grapes. Don't sleep on the fizzy red!

Cehck them all out below and enjoy!

- Holly, founder MYSA Natural Wine

P.S. Some of you will have slightly different configurations based on some of the wines selling out too quickly and rapid club growth! All the wines are AWESOME and thank you for being flexible with your selections :)

    1. Where Ya PJ's At? - Maloof
    2. Atilia Montepulciano d'Abruzzo - Cantina Jasci
    3. Sarel - Nomad Wines
    4. L'Origine - Domaine Hoppenot
    5. Grenache Gris - FRAM
    6. Rosehaze - Purity Wine
    7. Dino Fizzy Red - Everything is OK
    8. Apera - Southold Farm + Cellar
    9. Formica Gialla - Colleformica
    10. Weight of the Moment - Southold Farm + Cellar
    11. La Pepie - Domaine de la Pepiere
    12. Rebel Rebel Rosato - Della Staffa
    13. Wine Evaluation Sheet
    14. Grotta di Sole - Clos Marfisi (some boxes)
    15. Vidiano ‘Amphora’ - Douloufakis (some boxes)
    16. Flower Girl Pet Nat - Botanica (some boxes)
    17. Cinsault - Onda Brava (some boxes)

Where Ya PJ's At? - Maloof

Oregon - USA


Technically an orange wine but you'll see it say "rose-ish" on the back because its fun like a rose, but came from Pinot Gris and Riesling! 

Pairings: Summer Salads, Picnics, Asian Food

Serving Temperature: 48°- 52° 

About Maloof

A true yin and yang team. One materials engineer grounded in hard science, one restaurant professional with a sensory aligned M.O. Two nerds with a penchant for good hospitality and properly fermented pizza dough.

Ross Maloof broke into the production side of the wine industry initially by traveling to Oregon to visit some friends, and ended up interning during harvest in the Willamette Valley. Prior to getting his first taste for winemaking, he worked for just over a decade in the Philadelphia dining scene, with a huge focus on beverage. Most notably, he worked as the beverage director and general manager for Vedge Restaurant group. Over a few years, Ross became increasingly bi-coastal, spending a little more time each vintage in the Willamette Valley, and producing his first wine in 2015.

Bee (Selman) is the indispensable full partner and co winemaker of Maloof Wines. She has brought an immeasurable amount of hard scientific knowledge and dedication to the project. Prior to playing with grapes, she worked for close to a decade as a materials science engineer within the aerospace industry. As a long-time lover of food and wine, Bee turned her scientific eye from rotorcraft to vinification during the 2016 harvest.

Together, in 2017 Ross & Bee decided to leave their respective careers on the East coast behind to go on a westward journey to be closer to the magic. Who knows what the future may hold!

Maloof Wines are proudly produced at the base of the Dundee Hills inside of Day Camp.

Atilia Montepulciano d'Abruzzo - Cantina Jasci

Abruzzo - Italy


From grapes grown on 30-50-year-old vines that were hand-harvested and fermented with wild yeast for 2 weeks on the skins. This wine is dark, mature, and tangy in all the best ways. A good hint of acidity with a touch of cocoa on the finish. Notes of herbs, currants, black cherry, and cocoa. 

Pairings: Barbecue, Pizza, Charcuterie

Serving Temperature: 50°- 55°

About Cantina Jasci


"The Jasci family has been producing wine for three generations, focusing all efforts on the pursuit of the absolute quality of every bottle.
A passion for wine that was born with grandfather Pasquale and his wife Maria
in the ‘60s, growing over the years thanks to his son Giuseppe and his wife Irma, who gave the historic turn of the organic in 1980, handed down since the early ‘90s to Donatello Jasci and his wife Piera, who lead the company with the help and participation of their predecessors who still bring experience and wisdom.
The Jasci winemaking philosophy is to be eco-sustainable, respecting the environment, and combining tradition and experience that for decades has made their wines special. - Minum Selections"

Sarel - Nomad Wines

Elgin - South Africa 


100% Syrah from South Africa! Spends 9 months in old oak French barrels before being blended and bottled. A very structured wine that's perfect for hanging out in your cellar for 5-7 years to experience notes of crisp fruit! Or if you prefer spicy, black pepper notes paired with dark fruits leave this wine in your cellar for 5-7 years! Crisp fruit when young and spicy, peppery, and dark fruits when aged!

Pairings: Burger, Roasted Food, Pork

Serving Instructions: 50°- 55° 

About Nomad Wines

Negociant winery based in Elgin, South Africa and Mosel, Germany. Owned by Pieter Kruger and Kosie Van Der Merwe.

L'Origine - Domaine Hoppenot

Beaujolais - France 


Produced in Beaujolais, this Gamay is fruity, earthy, and vibrant with acidity! Undergoes 10-12 days maceration in whole bunches in tanks of concrete. No SO2 was added. Pairs perfect with every and all occasion, especially those involving food! Red and black currant along with blackberry, raspberry, earth, and hints of cinnamon on the palate. 

Pairings: Roasted Turkey, Soft Cheese, Charcuterie

Serving Temperature: 50°- 55° 

About Domaine Hoppenot

"I have been exploring Beaujolais for many years and my past as a merchant has made me realize the fundamental importance of great terroirs for making great wines.

Real estate professionals like to say that only location matters in determining the value of a property. It's the same for a wine, the origin is fundamental .

Today a winegrower, I have the immense chance to work from exceptional origins. I would like to thank the winegrowers who came before me on these vines for having pampered them for decades, they return it to me today.

My job is to retransmit the purest expression of each origin, unvarnished, respecting the qualities and limits of each vintage.

This work is hard, rigorous, complex, but the pleasure of working in a magnificent setting is immense.- Domaine Hoppenot"

Grenache Gris - FRAM

Western Cape - South Africa


Savory and deep with raspberries, red fruits and hints of spice. Nice florals as well. Perfect winter wine or great with heavier foods or this wine can cellar for several years. 

Pairings: Tapas, Fresh Seafood, Barbecue

Serving Temperature: 48°- 52°

About FRAM

Thinus started Fram as a personal passion project with the intention of creating a wine that radiates almost as much personality as the winemaker himself. He makes a promise to “always sail into unchartered waters, to Fullly search for whatever grapes lie behind the next hill, over the next horizon.” With Fram, Thinus throws safety out the door to turn risk into reward, and it is this confident, audacious and intuitive spirit that makes his wines worth it. And his tremendous amount of talent certainly helps, too. He grows his grapes from a farm northwest of Clanwilliam, to which he refers as the “Here be Dragons” area of the wine map, and creates a truly great wine. Thinus is embarking on an exciting journey with Fram, and as the founder, winemaker and sole employee of the business, he’s encouraging you to join him.

Rosehaze - Purity Wine

California - USA


The Pinot Gris grapes are farmed organically and lightly tread by foot followed by being left on the skins for a few hours. The only ingredient in this wine is the grapes! Notes of ripe red fruit and earth on the palate paired with good acidity. A juicy and tart wine! 

Pairings: Nachos, Burgers, Burritos

Serving Temperature: 48°- 52° 

About Purity Wine 

"At about this time, I was running a wine program for a local Italian restaurant. My employer asked that I look for a wine for a private label he wanted to incorporate into our beverage program. In doing this, and dealing with all the inherent legal regulations, I began to see a path towards production. I started reading everything I could about the science of wine and began asking every winemaker who came into the restaurant how they did what they did.

By 2012, I was searching out a winemaking space and getting licensed. 2013 was my first year as a winemaker, and ever since, I’ve tried to build on the previous year’s experiences. As of 2016 all of the fruit I source is grown organically. Since 2017 I've been taking on leases to farming vineyards in places such as Calaveras, Mendocino, and Contra Costa Counties with the goal of someday having my own more permanent piece of land. Also, as of 2017, I've moved into a warehouse space in Richmond, CA where I've created a collective of natural winemakers, roughly 14 of us to date.

In 2018 I converted the office space at the front of the winery into a bar, The Study. I did this at the urging of our neighbors so they could have a place to hang out, but also selfishly, so that I could buy the wine of other producers to continue learning about what's going on in the business, craft, and art of natural wine.

2021 marks my eighth vintage making wine, and my passion has only gotten more intense. The wines continue to evolve and I've had the great fortune of being able to present them at some wonderful natural wine fairs such as RAW, Brumiare, and Third Coast Soif. - Purity Wine"

Dino Fizzy Red - Everything is OK

California - USA


A zero/zero blend of Petit Syrah, Marsanne, and Granache Blanc. Very yummy and fruit-forward. Notes of herbs and red fruit on the nose with a pleasing fizz on the palate. A great wine to enjoy with close friends! 

Pairings: Grilled Meat, Pizza, Tacos

Serving Temperature: 45°- 50° 

About Everything is OK 

"California has huge potential. We work on vineyards ourselves and have a lot of principles when choosing who to work with, but there are many sites where the people know the land better than we ever could. They need to be rewarded with consistent buyers who treat their fruit with care and let it shine. The Richmond collective is building an ecosystem of farms, wines, and customers that can support these people doing right by their farms." - Booker Riley

Apera - Southold Farm + Cellar

Texas - USA


Fruit forward and funky yet clean and crisp. This skin contact wine is reminiscent of beer and great for adventurous drinkers! On the palate, skins of nectarines met with rhubarb, almonds, smoke, and a touch of sea salt. 

Pairings: Tapas, Picnic Food, Seafood

Serving Instructions: 48°- 52° 

About Southold Farm + Cellar

Southold Farm + Cellar is a winery and vineyard that started on the North Fork of Long Island by Regan and Carey Meador, sold, moved and that now exists in Gillespie County, Texas.

We are and always will be a winery whose sole mission is to make wines that speak of place and time, that thrill and delight our friends, family and ourselves. In order to do so, our winemaking decisions are dictated by what has happened during that season, not stylistic emulation of other regions or forced consistency.

We believe in farming first and non-interventionist cellar methods.

All of this means you should expect our wines to vary year to year, like individual children with their personalities, we hope our work tells the story of Texas and that vintage through each variety in each parcel. - Southold Farm + Cellar

Formica Gialla - Colleformica

Lazio - Italy


Made from handpicked Malvasia and Trebbiano grapes. Spent 7 days on the skins and refinement in fiberglass until it was time for bottling. No additional sulfur was added! Medium in acidity and medium in body with a great touch of tannins. Notes of fresh pear, crisp apple, and citrus! 

Pairings: Pizza, Tacos, Grilled Chicken

Serving Temperature: 48°- 52° 

About Colleformica 

In our quest to discover more of the “real wine” of Lazio, we proudly introduce you to the wines of Colleformica and the father and son winemaking duo of Sergio and Paulo Bombetti.

Located roughly 40km south-east of Rome, and just over the other side of the Castelli Romani from Frascati, the family have owned and cultivated just 3 hectares of land for more than 100 years. Just 2 hectares are taken up with vineyards, with the remainder being a combination of olive groves, fruit trees, and a vegetable garden to provide for family consumption.

The vines here are upwards of forty years old, and consist of traditional varieties to the area - Sangiovese, Malvasia, and Trebbiano. They farm entirely naturally, and grapes are always hand-harvested. In the cellar, the process consists of manual pressing, native yeast fermentations without temperature control, 4 to 5 punchdowns a day, then aging only in fiberglass tanks (no oak). Rackings and bottling are done in accordance with the lunar calendar.

We invite you to explore these very limited wines from this very special family, who provide another link in the chain of courageous producers we represent, holding the torch high for an underrated and incredible region. - SelectioNaturel

Weight of the Moment - Southold Farm + Cellar

Texas - USA


An exciting variety that's historically an Italian grape, Teroldego! This wine was produced using foot-treading to start followed by gentle punch-downs. Ageing was done in large neutral French oak for 5 months. Overall this red is quirky, earthy, bright, and fruity! Notes of dark fruit, hints of smoke, and earth! 

Pairings: Cured Meats, Risotto, Lasagne

Serving Instructions: 48°- 52° 

About Southold Farm + Cellar

Southold Farm + Cellar is a winery and vineyard that started on the North Fork of Long Island by Regan and Carey Meador, sold, moved and that now exists in Gillespie County, Texas.

We are and always will be a winery whose sole mission is to make wines that speak of place and time, that thrill and delight our friends, family and ourselves. In order to do so, our winemaking decisions are dictated by what has happened during that season, not stylistic emulation of other regions or forced consistency.

We believe in farming first and non-interventionist cellar methods.

All of this means you should expect our wines to vary year to year, like individual children with their personalities, we hope our work tells the story of Texas and that vintage through each variety in each parcel. - Southold Farm + Cellar

La Pepie - Domaine de la Pepiere

Loire Valley - France


Crafted by the legend himself, Marc Ollivier, this wine is crisp, clean, mineral forward, and a touch rich. Fermented in stainless steel tanks with natural yeasts and aged on its lees in underground vats. Pale gold in color with dried fruits such as pear along with stone and grapefruit on the nose. Round and fresh on the palate with more pear, wet stones, citrus, and mineral. 

Pairings: Oysters, Grilled Fish, Roast Chicken

Serving Instructions: 48°-52° 

About Domaine de la Pepiere


Name of Estate: Domaine de la Pépière
Region: Loire
Country: France
Proprietor: Remi Branger and Gwénaëlle Croix
Size: 42 hectares (plus purchased fruit)
Farming: Organic (Certified)
Soils: Granite, schist, mica schist, gneiss, basalt, limestone gravel, clay, sand
Grapes grown: Melon de Bourgogne, Cabernet Franc, Côt
Fun facts: The legendary Marc Ollivier retired in 2019. He now spends most of his days in Brittany fishing and enjoying the finer things in life (seafood). - Louis Dressner Selections

Rebel Rebel Rosato - Della Staffa

Veneto - Italy & Boston - USA


Don't sleep on this collaboration with Rebel Rebel of Boston and Sassara in Veneto Italy. Light, fresh bubble gum wine of the summer! Grab it and head to the beach with some chips and a sandwich!

Pairings: Sandwich, Salad

Serving Instructions: 42°- 48° 

About Della Staffa

We are proud to represent a thrilling new project that has garnered much excitement from us and our customers! Vini Sassara is a fourteen hectare beautiful estate nestled in the hills of Valeggio sul Mincio in the Veneto, just south of Lake Garda, close to the town of Custoza at the southern end of the Bardolino DOC. (That's right - è arrivato il Bardolino naturale!) Ten hectares are dedicated to vines, while the other four are made up of woodlands and olive groves.

Grotta di Sole - Clos Marfisi

Patrimonio - France


A thought provoking wine and one of the best representations of what we would enjoy sipping in early Spring. Comes from the French island, Corsica. Produced by a brother and sister duo, who are 5th generation winemakers. On the nose, citrus, creaminess, lemon meringue, tart green apple, and a touch of minerality. Lovely and round on the palate. The texture and feel is light and bright yet still complex. Medium acidity. Best paired with a lemony dish, such as a crisp arugula salad drizzled with a lemon vinaigrette and topped with salmon. You could also try lemon roasted chicken, asparagus, a soft cheese board. Stay away from fried foods, pizza, fries, or even ham. Play with the fact that this has a really nice acidic backbone, is complex, and it's not just your regular Glou Glou!

Pairings: Salad, Salmon, Cheese Board

Serving Temperature: 48°- 52°

About Clos Marfisi

Vidiano ‘Amphora’ - Douloufakis

Crete - Greece


A compelling, rich, and clean orange wine produced in Greece. Aromas of apricot, peach, minerality, and herbs on the nose. Fermented and aged on skins in clay amphorae. Flavors of citrus and stone fruit combined with high acidity. 

Pairings: Grilled Fish, Mezze Platter, Seafood Pasta

Serving Temperature: 48°- 52° 

About Douloufakis

"Douloufakis Winery is widely recognized in Greece for its excellence in traditional winemaking but with a focus on the future. In 1930, Dimitris Douloufakis became one of the first winemakers in Crete to produce wines professionally in his traditional, old winery. A consistent award winner, Dimitris’s grandson, Nikolas, now runs the winery carrying on his grandfather’s traditional practices but with modern equipment in a new facility.

The privately owned vineyards are certified 100% organic and span over 70 acres reaching 1,800 feet elevation in Dafnes, a village close to Iraklio. This region has a long history in viticulture and also has been established as a Protected Designation of Origin for Liatiko wines.

In addition to the natural choice of Liatiko, Nikolas grows other indigenous varieties such as Kotsifali, Vilana, Vidiano, along with other international varieties such as Syrah, Cabernet Sauvignon, Chardonnay. - Diamond Imports"

Flower Girl Pet Nat - Botanica

Western Cape - South Africa



A hazy and unusual expression of a Cabernet Franc. Tons of ripe green habanero peppers, and a touch of floral on the nose. On the palate it's tons of fun and a bit of funky while also creamy. Get ready for an acidic bite combined with smooth fizzy bubbles that will prepare your palate for a light afternoon snack! Or even better, pair with Mexican food like tacos, or enchiladas. This is the perfect spring wine!

Pairings: Mexican food, Roasted Chicken, Soft Cheese

Serving Temperature: 48°-52°

About Botanica

Ginny Povall is the heart and soul behind Botanica, and much like Ginny herself, these wines beam with life and a great sense of purpose. Originally from Massachusetts, Ginny eventually made her home at Protea Heights, a farm on the outskirts of Stellenbosch. For several decades, Protea Heights established a reputation as the first farm in South Africa to cultivate their national flower, the Protea. Ginny continues growing flowers and in 2009 expanded the farm when she planted several hectares of vineyard.

For over a decade now, she has poured herself into Botanica and quickly become one of the most exciting winegrowers in the region. Since the inaugural vintage in 2009, Botanica has consistently produced some incredibly compelling wines from very special, but often overlooked, regions and vineyards across the Western Cape. All the wines are vinified and bottled at Protea Heights. In addition to the Botanica range, Ginny now produces several wines under the Big Flower label, which utilizes the fruit grown on her property. - Pascal Schildt

Cinsault - Onda Brava

Itata Valley - Chile


Really loving this one for Spring! Onda Brava is a partnership with a producer in California and a producer in Chile. Grapes grown from 80-year-old vines planted in granitic soils. Smells much lighter than it looks. On the nose there is some nice smokiness, cherry, and cranberry. First impressions for the palate, is that it's light, has deep fruit, a light smokiness, and a crisp watermelon freshness. Light-bodied and easy to drink! Best for BBQ's serving up smoked meats such as ribs, or grilled portobello mushrooms. Or even a falafel pita with french fries! 

Pairings: BBQ, Picnic Food, Grilled Mushrooms

Serving Temperature: 48°- 52° 

About Onda Brava 

Since 2013, I’ve been fortunate to spend a significant amount of time producing wines in Itata, Chile. Together with Leo Erazo and our friends and families, we’ve been exploring and furthering our understanding of the ancient own-rooted and unirrigated bush vines of the Itata hills. The resulting projects are Onda Brava and A Los Viñateros Bravos. - Onda Brava


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!