August 2022 | 12 Bottle Club
Welcome to the August 12 Bottle Club from MYSA Natural Wine!
A note from our founder:
We're in the last month of summer and have so many great options for you to get your jollies in with these wines now through Labor Day, plus some special ones you can definitely cellar! From all versions of rosé wine to suit your mood, to 2 chillable reds and one of our favorite orange wines of the summer, you will have a harder time deciding which wine to pick! If you need help, ping us! We live for it!
-Holly Berrigan - Founder, MYSA Natural Wine
- Cado Tsoun Rouge - La Ferme du Vert
- What A Ride Red - Charlotte Dalton
- Miscela - Lammidia
- Zan - Keltis
- Amassa - Domaine Ribiera
- Rosé - Where's Linus
- Lahu Zero - Basaurresti
- Impression Pinot Blanc - Pivnica Brhlovce
- Corinthia Assyrtiko Amber - Halkia
- Co-Ferment Orange Gris-Muscat - Limited Addition
- Lefkada Mavropatrino - Siflogo
- Resist Rosado - Ashanta
- Rosé - Andi Weigand (in some boxes)
- Rina - Viteadovest (in some boxes)
- Wine Evaluation Sheet
Cado Tsoun Rouge - La Ferme du Vert
Vin de France - France
Beautiful deep purple in color, black fruits on the palette, earthy, but not heavy. Smooth and easy to drink, but pronounced acidity and tannins. Plums and licorice with cedar & earthy notes.
Pairings: Duck, Poultry, Dark Meats
Serving Temperature: 55°- 58°
About La Ferme Du Vert
La Ferme du Vert by the grower and maker Jérôme Galaup in Southwest France.
What A Ride Red - Charlotte Dalton
South Australia - Australia
Grown without any synthetic pesticides, herbicides or fertilizers, this is a beautiful organic red wine. Fresh and medium-bodied palette. Savory red fruits galore!
Pairings: BBQ, Charcuterie, Marinated Meats
Serving Temperature: 50°- 55°
About Charlotte Dalton
"I love wine. I have been making wine all over the world for close to two decades. I have been drinking wine all over the world for longer. I love how I feel when I walk through vineyards. I love the journey of turning grapes into wine. I love to watch the personalities develop in every single barrel and I love to observe the effect of the years passing on bottles of wine. To drink my friend's wines brings me so much pleasure as does discovering wines from artists and places that I don't know.
I think wine can be felt. I get so much joy making the Charlotte Dalton wines that surely, you will feel joy when you drink them. I firmly believe that a wine must be made with a happy heart and a content soul. And that is, simply, why I make the Charlotte Dalton Wines; to bring me joy, happiness and contentedness and to share and hopefully pass those feelings on to you through the wines.
In case you were wondering; Dalton is my middle name and was my Grandfather Hardy's christian name. When my 3 brothers and I were little children, my amazing and dearly missed mother, used to tuck us into bed at night and say ""love you, love me - love me, love you""
- Charlotte Hardy x"
Miscela - Lammidia
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A fun and funny blend (that's what Miscela means!) of red and white grapes.
Pairings: Barbecue, Pizza, Charcuterie
Serving Temperature: 55°- 60°
Davide Gentile and Marco Giuliani were childhood friends in Abruzzo, then lost touch. When they found each other again after university, it was with a shared passion for wine, so they decided to try their hands at making it together. Since the beginning of their project, they’ve approached it with a love of both natural winemaking and avid experimentation. They’ve never trained at a formal wine academy, and they don’t rely on agronomists or oenologists. They have learned by trial and error in the vineyards and cellars. In fact, their first fermentation in 2010 was such a disaster that they called in an expert grandma, virtuosa at getting rid of the evil eye, to perform a ritual over their grapes. Apparently it worked, and Lammidia (“evil eye” in Abruzzese dialect) was born. - From Cream Wine.
Zan - Keltis
Bizeljsko - Slovenia
Pale and peachy in color with peach and orange flavors, this wine screams summer! Light, crisp, and refreshing it's the perfect addition to your summer collection!
Pairings: Peaches, cranberries, citrus, and oak!
Serving Temperature: 50°- 55°
Keltis wines attest to the artisan’s approach in the vineyard and the cellar, they express their terroir, and contain minimum quantities of sulfites. A big share of our wines is unfiltered and that is why our wines carry inside them life and the potential for further development. Marl, which is the main rock of our terroir, provides our wine with minerality, especially felt in the macerated wines.As dictated by our philosophy, our work with wines is done at the time of the full moon, when the wine is at its peak and can fully express its potential. Since we only follow its development and do not monitor it artificially, the wine arrives on the market when it is ready and thus every vintage shows its character in its own moment.
Vineyards of the Keltis wine cellar encompass 5 hectares of land and stretch over the south and south-western positions as well as northern slopes of the Bizeljsko area. Western winds blowing from neighboring Orlica take care of the ventilation and are our natural ally in the fight against diseases. Soil composition includes marl, sandstone with quartz binder, clay, Lithuanian limestone, and limestone with the application of chert. Vine varieties: autochthonous rumeni plavec (used in sparkling wines because it gives the wine freshness and character), cabernet sauvignon, chardonnay, merlot, Pinot noir, ottonel muscat, Riesling, yellow muscat, pinot gris, and traminer. - Zev Rovine
Amassa - Domaine Ribiera
Languedoc - FranceDescription:
An easy drinker! Medium tannins, slightly bold and acidic with a dry finish, a classic and very drinkable table red! Raspberries, cherries, leather, and oak!
Pairings: Meatballs, Pasta, Cheese Plate
Serving Instructions: 50°- 55°
About Domaine Ribiera
"Regis Pichon works 7.5 hecatares of vines on sloping shiste hills surrounding the small village of Aspiran in the Languedoc. He grows a range of grapes from Cinsault, Syrah and Grenache to Terette, Roussanne and Clairette . Before making wine, Regis worked as a sommelier in one of the world’s great cellars at La Tour d’Argent in Paris and at the equally renowned wine shop Hediard, where he met his wife Catherine.
In 2005, Regis decided to move his family from the city to a tiny village and begin making wine. It wasn’t his background in the classics of Bordeaux or Burgundy that inspired him, but rather a bottle of Pierre Overnoy from Arbois in the Jura that opened his eyes to natural wine beauty.The wine was cleaner than he had thought a wine without sulphur wine could be and so much easier to drink than the extracted, conventional wines that he worked with daily as a sommelier. He knew that making wine rather than pouring it was his true path.
Today Regis leases a small winery and shares space with David Caer, from Clos Mathélisse. They have their sights set, however, on co-owing a larger winery in the future. Regis ferments with naturally occurring yeasts and only adds small amounts of sulphur at bottling to his roughly 22,000 bottles a year. -Zev Rovine"
Rosé - Where's Linus
California - USA
Herbaceous and light with very subtle creamy strawberry, floral, and grapefruit. Easy drinker! Strawberry, grapefruit, and cream!
Pairings: Shellfish, Pad Thai, Appetizers
Serving Temperature: 45°- 50°
About Where's Linus
"Born in Cedar Rapids, Iowa, Chris Christensen never thought winemaking was an actual career path for people who weren’t born into a winery or vineyard until he went on a wine tasting trip to Sonoma during his Junior year at Stanford. Although originally fueled – as Chris himself admits – by the idea that knowing a thing or two about wine might impress girls, Chris’ curiosity about wine quickly turned into a real passion.
And also a real career: although Christensen originally thought he’d just make a couple of harvests for fun before getting a “real” job in banking (which did shortly happen, for about a year), his true calling won out. So here he is, still making wines for both his own brand called Bodkin Wines (named after a battle in the Hundred Years War; Christensen is a huge medieval-history nerd) and companies like ours that are looking for delicious, approachable wine.
As an African American vintner, Chris also works to promote diversity and inclusion in the wine industry through speaking engagements, podcasts, and mentorship opportunities for aspiring vintners and winery owners. His work has earned him much kudos, including a place in the Wine Enthusiast’s 40 Under 40 industry shakers in 2020. Praised for both his activism and self-taught yet skilled winemaking, Christensen is indisputably one of the figures to watch in the American wine industry, and we’re extremely happy that we can do so with a glass of his/our Where’s Linus? juicy wine in hand. -Jenny and Francois
Lahu Zero - Basaurresti
Txakolina - Spain
Perfect for the summer, it even looks like the beach and has lovely salinity! The Zero in the name comes from it being a 0/0 wine. Fresh and tart to the max but balanced! Will remind you of Warheads from your childhood.
Pairings: Poke Bowl, Sandwiches, Picnic Food
Serving Instructions: 45°- 50°
"Founded in 1925, with their first commercial vintage in 1930, Basaurresti was one of the first six founding wineries of the actual Getariako Txakolina D.O. Continuously in production since then they are in their 4th generation as family producers. In the late 1980s they began to modernize things at the winery and expanded into producing award-winning Basque sidra as well (which we also distribute under the name Izeta Sagardotegia.
The winery is located above the ocean which imparts a lot of salty-sea breezes refreshing the grapes and keeping things cool. Many people think this gives the wines an extra boost in minerality, which is possible. Either way, these wines are revitalizing with the characteristic tart acidity and slight Basque fizz recognized around the word. We get a white, a light rosé, and a ""Zero"" non-sulfured and unfiltered small production bottling from them. Ever try Txakoli with a authentic Spanish egg tortilla? It's the best! - Selections de la Vina"
Impression Pinot Blanc - Pivnica Brhlovce
Nitrianska - Slovakia
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Dry and lightly citrus in flavor with grassy and wet stone notes. Summery aromatics and a light refreshing finish! Light citrus, earth, and minerals!
Pairings: Mild Cheese, Green Salad, Chicken
Serving Temperature: 48°- 52°
About Pivnica Brhlovce
“The Brewhouse Brewery is a small cellar located in the rocky dwellings in the village of Brhlovce. It is a place where time is still flowing through the old – analogy. We try to make wine as classically as possible, as I remember from childhood. Wine and vine were an everyday part of our family life, but we also had sheep, goats, and bulls. The cooperative vineyards, in which I went to brigade in the summer, still form a natural landscape around Brhloviec. Maybe that’s why I did not see wine as something special in my youth, but rather fascinated by ” big world ” and pictures, whether static or moving. So I studied photography at VŠVU in Bratislava, as opposed to winemaking. But when I traveled the “big world ” and captured many pictures, I realized the unique location of Brhloviec and the strong energy of rocky dwellings. In 2011 I founded the wine cellar BRHLOVCE, and since then we have bottled all the wine under our own brand. Today all grapes come from Brhloviec and the surrounding areas.” -Zev Rovine
Corinthia Assyrtiko Amber - Halkia
Nemea - Greece
Spends 4 days on the skins followed by 12 days of indigenous fermentation in stainless steel tanks. Lightly golden in color with aromas of citrus and cream. Structured and round on the palate with tannins present.
Pairings: Oysters, Shellfish, Feta Salad
Serving Instructions: 48°- 52°
Anna Halkia is a small organic female grower and winemaker in Nemea, the largest winemaking region of Greece and home to the Agiorgitiko grape (which is the most planted red Greek grape).
Anna grew up in Australia with her immigrant parents, and moved back to Nemea as an adult, to start her family with her husband. Her consciousness and care for her family had led her to organic viticulture, which, she felt, would shine more if she turned into her own wine, instead of selling her organic grapes as raw material and mixed with inferior quality grapes. In the early 2000s, she decided to create a basic winemaking facility in the back of her house, where the family’s vineyards are located. The lack of investment forced her to rely on basic technology and natural winemaking. There was no surplus of funds to buy lab yeasts and enzymes, which a consulting oenologist had advised her to do, so necessity turned her to wild fermentation and lo-fi winemaking. Her wines, naturally, earned a following, due to their raw expression of the organic fruit. Anna also applied and received her organic certification, to prove part of the work that goes into the vineyard.
Today Anna is still selling locally the small-batch wines she makes from Agiorgitiko, Assyrtiko, and Roditis grapes, following the same methods she was forced to adopt, and which helped them stand out from the norm. - Eklektikon
Co-Ferment Orange Gris-Muscat - Limited Addition
Oregon - USA
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Grown from fifty-year-old vines that produce a concentrated grape in rocky volcanic soils. Crisp acidity along with lively aromatics. Flavors of guava, ginger, floral, pear, and hints of chili and cumin.
Pairings: Seafood, Olives, Hard Cheese
Serving Temperature: 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
Lefkada Mavropatrino - Siflogo
Lefkada - Greece
Video Coming Soon!Description:
Made with a rare and vulnerable type of grape, this wine is organic with medium body and acidity while serving fruity flavors and aromas. Juicy red fruits and citrus.
Pairings: White Meat, Pasta, Summer Fruits
Serving Instructions: 48°- 52°
"Siflogo is a small organic wine “workshop” (as their owners call it), which was founded in 1994 by Dionysis and Maria Papanikolopoulos, in the small, mountainous village “Platystoma”, on the island of Lefkada in the Ionian sea. Their son, Vasilis, is also involved and destined to take over after a few years.
Viticulture and winemaking has been a family tradition and occupation for many generations. Its production is limited to a handful of “pure” wine bottles. The family has been farming organically (certified) the island’s indigenous grapes: Vertzami, Vardea, but also more obscure grapes, like Mavropatrino, Chlori, Thiako, Apsrovartzamo, Kokkinostafylo.
At an altitude of 500m on the dry, poor, limestone rocky soils – which have never seen chemical fertilizers, pesticides, or any harmful intervention – the ungrafted vines struggle to produce low yields, which, however, lead to impressive results in the winery. Farming is done exclusively by hand, with only a little help from plant fertilization, bluestone, and sulphur.
The underground stone-built cellars are equipped with a few stainless steel tanks and old French oak barrels. The family has always been a stickler for tradition, and stubbornly chose the hard way of working manually, with no intervention, to preserve the expression of their place in their wines.
Dionysis Papanikolopoulos worked as a teacher for most of his life, and he has also published poetry books. After discussing with him, one understands his deep knowledge and sensitivity for his local heritage, culture and history, and his passionate effort to preserve through his own wines. -Eklektikon"
Resist Rosado - Ashanta
California - USADescription:
Somewhere between a red and a rose, fruit forward aromas and slightly salty cherries on the palette. Red currant, cherries and minerals.
Pairings: BBQ, Grilled Seafood, Pizza
Serving Temperature: 48°- 52°
"5th generation Oakland native and 3rd generation winemaker, Chenoa Ashton-Lewis, and cinematographer, Will Basanta, got fully bitten by the winemaking bug in October of 2019 when last minute they bombed up to Sonoma Mountain from Los Angeles, on the news that Chenoa’s family vineyard still had unsold grapes that were quickly turning to bird fodder. With the help of family and friends they jumped in, picking and crushing to make an experimental Syrah and Pinot Noir co-ferment. The single barrel was then stored in a tent for 8 months on the family’s organic, 50-year-old vineyard, planted by Chenoa’s grandparents in the early 1970s.
In 2020 when quarantine hit, Chenoa and Will once again escaped to Glen Ellen. In the early spring while wandering the remains of the Pinot Noir vineyard destroyed in the 2017 Nuns Fire, Chenoa and Will found new vines alive and growing horizontally, buried and abandoned in a tall uncut jungle of grass. Inspired, they immediately and painstakingly walked row by row discovering and staking the new vines. To their surprise, by the early summer 160 vines that were once seemingly dead had been reclaimed and were bearing clusters of grapes.
Through this magical discovery of fermentation and natural renaissance, they became even more fascinated with the resilience of nature and connected with neighbor Tony Coturri on Sonoma Mountain.
For harvest 2020, Chenoa and Will were shepherds to their first commercial vintage at the historic Coturri Winery, introducing their label Ashanta Wines.
Ashanta Wines abides by zero:zero, traditional winemaking practices and makes a full range of bespoke wines. From experimental multi-fruit co-ferments, Pet-Nats, skin contact whites, field blends and elegant California Reds. Our wines are terroir driven expressions of Pachamama and her seasons.
Unfined. Unfiltered. Wild yeast fermentations. Zero S02.
We source our fruit from family-operated vineyards and work with growers who farm with organic and/or biodynamic practices. We hand pick some of our growers’ vineyards and sometimes, we forage for wild fruit in both the wilderness and urban spaces.
Ashanta Wines is currently located in Sebastopol, CA and Los Angeles, as they work with vineyards along the spine of California’s expansive landscape. -Ashanta"
Rosé - Andi Weigand
Franken - Germany
A deep-colored rosé that brings on the summer nostalgia with every sip! Raspberries and strawberries galore!
Serving Instructions: 45°- 50°
About Andi Weigand
Andi Weigand was introduced to us by way of our amazing Franken natural winemakers, 2Naturkinder. Andi’s father was the first to make wine in his family. Andi took over the winemaking duties from his dad in 2015, and in 2018 decided to make the conversion to organics and natural winemaking. He says his father, unusually for the area and his generation, was very supportive of his desire to go in this direction. He now works as a team with his father, directing all the winemaking decisions. His vineyards are located on the Iphöfer Kronsberg, a slope that features Keuper soil. He uses an 80 year old basket press and very large wooden barrels. He makes all his wines without the use of fining or filtration, and never adds any sulfur. -Jenny and Francois
Rina - Viteadovest
Sicily - Italy
A bold, dry and slightly acidic wine with hints of orange jams and earthy minerals. Orange marmalade, honey & nuts!
Pairings: Appetizers, Shellfish, Vegetarian Dishes
Serving Instructions: 48°- 52°
“Our company was born from the history of a land that has seen its children grow on the vine, it derives from the union of the vineyards of two families, Portelli-Puleo, and Angileri. The land is distributed on the territory of the municipalities of Marsala and Mazara del Vallo, five hectares divided into six different areas cultivated with vines for more than a century. Almost all the vines are raised as saplings, with low yields per hectare and cultivated according to the dictates of tradition. We have always been farmers who sold their wine to small shops or to the wine factories of Marsala, we have gradually transformed into grape producers, breaking that link that is the unavoidable vineyard / winery, the only way to obtain products of the highest quality. From 2013 the decision to resume the interrupted journey and in the light of the experiences made by me and my father, as enotecologists in time and on the territory, we have returned to producing wine.” -Zev Rovine
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!