February 2021 | 12 Bottle Club
Welcome to the February Club from MYSA Natural Wine..
A note from our founder:
- Holly Berrigan, Founder, MYSA Natural Wine
- Limite Acque Sicure - Controvento
- Beaujolais - Cambon
- Pais Viejo - J. Bouchon
- Dream Boat - Flat Brim
- Roseus - Garalis
- Tez - Bojo du Luar
- Doccia Fredda - Controvento
- Pur Mythos - Brand
- Metamorphika Trepat Amphora - Costador
- Crazy Creatures - Malat
- Fosilni Breg Sauvignon Blanc - Domaine Ciringa
- Furmint - Carpinus
- Wine Evaluation Sheet
Limite Acque Sicure - Controvento
Abruzzo - Italy
Description:
A half red, half white wine! The white adds lightness and a structured acidic backbone. On the nose, notes of meat, smoke, and a little bit of reduction. On the plate you'll experience a unique combination of meat, sour gummies, and smoke, in the best way possible! Very effervescent, fun, adventurous, and light in body. Best to be enjoyed lightly chilled.
Pairings: Pasta, Chicken, Duck
Serving Temperature: 48°- 52°
About Controvento
“This wine is produced thanks to the land rich in stones and its exposure, to the sun, to the sea breeze, and to the meticulous work of man.” — Vincezo Di Meo
Meaning “upwind” in Italian, Controvento is a 5 hectare vineyard in the Rocca San Giovanni region of Abruzzo just kilometers off the Adriatic Sea. Enzo’s farm, situated partially in a valley with the backdrop of the beautiful Adriatic in the distance, is a completely biological organically-run vineyard. Vines growing seven varietals all on calcareous soil are cooled by the salty sea breeze. The vines are fertilized with only winter green manure and are primed under falling moon. Zero chemicals of any kind are ever used.
Enzo’s philosophy of wine making is strict, allowing the grape to flourish in each and every bottle. Enzo once said that he wanted to make wines like his grandfather did, in the purest possible form. Enzo never fines, clarifies, filters, or uses and So2 and always allows for spontaneous fermentation. - Minum Selections
Beaujolais - Cambon
Beaujolais - France
Description:
A project from one of the most famous Beaujolais producers Marcel Lapierre, Jean-Claude Chanudet, and Joseph Chamonard, this wine is a textbook example of a beautiful carbonic bojo! Get ready for a fruit bomb! The aromatics are vibrant with bubblegum, banana, strawberry, earth, and fresh juicy red cherry. Pure Glou Glou juice on the palate! Put with your next roasted chicken or turkey, or with your strawberry dessert on v-day!
Pairings: Turkey, Charcuterie, Vegetarian Dishes
Serving Temperature: 48°-52°
About Cambon
What began as a project of three friends: the late Marcel Lapierre, Jean-Claude Chanudet (With his wife Geneviève) and Joseph Chamonard remains now in the hands of Jean-Claude Chanudet and his wife Geneviève (the daughter of Joseph Chamonard).
The trio purchased this 13 hectare parcel upon realizing that, despite being designated outside the grand cru status, it held prestige beyond title. Planted originally in 1914 in 3 parcels, it is complimented by a mixed soil composition of clayey granite and calcareous-sand. They expanded the plantings to make use of the subtle variations below, and combined the wines to create a harmonious (and amazing) definition of the entire plot. The ‘réserve’ bottling is from the oldest vines, called ‘Le Cambon.’ Following the biodynamic-organic practices they began so long ago, they tend their vines without chemicals or inorganic fertilizers.
Only natural yeasts are used in the cellar, and time is effectively given to the resting wines in the 200 year old foudre casks. Knowing a prized piece in any auction or display takes an artistic and weary eye; perhaps six eyes this time were better than one. No matter, the traditional wines of this overlooked set of vines, caught between Morgon and Brouilly is best tended under the watchful gaze of their rightful owners. - Savio Soares Selections
Pais Viejo - J. Bouchon
Maule - Chile
Description:
From 100-year-old vines, this Chilean red is easy drinking and light that maintains a rustic complexity. Tons happening on the nose with fruitiness from red fruit such as red cherry and black fruit such as plum. A hint of floral followed with a herbaceousness similar to tomato leaves. On the palate, it starts hefty followed by a soft light finish. Smoky, savory, and fresh. Have by itself or with some apps, or even a hefty fish if you’re one that doesn’t like to drink white wines! Give it a slight chill before serving.
Pairings: Fish, Tapas, Grilled Vegetables
Serving Temperature: 48°-52°
About J. Bouchon
Bouchon Family Wines began in the late 19th century when young viticulturist Emile Bouchon left Bordeaux, France for Chile. Today, Julio Bouchon and his children carry on their 4th generation family winemaking tradition in the Maule Valley. With their in-depth soil research alongside terroir-specialist Pedro Parra, Bouchon is preserving the historic character of the Maule Valley with distinctive, terroir-driven wines.
Dream Boat - Flat Brim
Oregon - USA
Description:
From 35-year-old vines in Rattlesnake Hills AVA, Washington. A blend of Syrah and Cabernet Sauvignon that is heavy and deep. The grapes were picked early which gives it a high acidity, followed by ageing in neutral oak. Rustic aromas of tobacco, leather, stone, deep violets, smoke, and blackberries. Peppered on the palate with a good amount of tannin and leather. Pair it with some nice ribs or a cheese board in front of the fire.
Pairings: Ribs, Steak, Mature Cheese
Serving Temperature: 55°-58°
About Flat Brim
Flat Brim Wines is an Americana Winery owned and operated by Ian and Becky Atkins. They prefer a refreshing high acid, low alcohol profile for their wines—which makes them perfect for drinking on a front porch with your friends.
They only use neutral oak and prefer longer cooler fermentations as to not over extract. They partner with vineyards that are farmed sustainably in varying methods such as organic, biodynamic and LIVE certified. In the cellar they utilize the lowest amount of sulfites that is possible to produce stable wines. They strive to always be minimal interventionist.
Roseus - Garalis
Lemnos - Greece
Description:
A very unusual rose wine, because it’s not really a rose! It's a blend of the oldest referenced grape in the world, Muscat of Alexandria, and an indigenous Lemnos Island grape, Limnio. 85% of the blend is white grape, Muscat, the other 15% is Limnio. 1-day extraction makes this super light and fresh. On the nose, it's very aromatic and floral to the max! On the palate, some fruitiness appears with apples, a mix of red and white fruits paired with a bit of a waxiness. Would pair with a salad with strawberries, blueberries, and grilled chicken!
Pairings: Charcuterie, Soft Cheese, Pasta
Serving Temperature: 48°- 52°
About Garalis
Manolis Garalis is a third generation wine grower. With an ambition to see his high quality organic grapes turned into first class wine, he launched his own winery in 2006 and released his first wines in 2007. He cultivates Lemnos island’s Limnio and Muscat of Alexandria, organically (certified), in 5 hectares of sulphuric volcanic soil.
Limnio is the oldest referenced grape in the world, as mentioned by Aristotle, Homer and other ancient Greek philosophers as “Limnia Ampelos”, and has been on the island for thousands of years. Muscat of Alexandria has become the main grape since the 1920’s, when brought by Lemnian immigrants from Egypt.
Lemnos is a volcanic island, and Garalis’ approach is “hands-off” without any addition of yeasts or other additives, to express this unique terroir in its pure form.- Eklektikon
Tez - Bojo du Luar
Vinho Verde - Portugal
Description:
Golden hue more than orange not surprising from the grapes in it. A blend of Avesso and Arinto that has three months of skin contact. Fermented with chestnut leaves. Smells like a deep creamy orb ready thing.Similar to a loaf of dough before it goes in the oven. Savory with some Meyer lemons. Stone fruit, pear, some baking spice. Great for vegetarian meals!
Pairings: Grilled Vegetables, Seafood, Salads
Serving Temperature: 48°- 52°
About Bojo du Luar
Fernando Paiva, a biodynamic producer who has been experimenting with adding ground chestnut flowers to the grapes and must before fermentation began. Meanwhile he’s halted using SO2 altogether since 2017.
Fernando is a regional reference for non-interventionist winemaking. He was the first Portuguese producer to acquire the DEMETER certification and through him Savio met another producer, Antonio Sousa, who practiced biodynamic viticulture, but still used traditional and conventional winemaking methods in the cellar.
Savio was undeterred and saw this as an opportunity: to use the traditional autochthonous varietals of Northern Portugal, and apply his knowledge and experience of many decades working with French producers, mainly in Burgundy and Loire.
With Antonio’s winemaking experience and openness to experiment using a non-intervention approach in the cellar, the Bojo do Luar wines started to take shape. The region has a mostly cool temperate climate throughout Spring, then very warm days, and cool nights until the harvest in September. Five red grape varietals and three whites were chosen for their natural high levels of tartaric acids and low PH. -Savio Soares Selections
Doccia Fredda - Controvento
Abruzzo - Italy
Description:
A rare and local varietal blend that is refreshing and fun. Spending 5 days on the skins, this orange is slightly effervescent that gives it a fun nose and mouthfeel. On the nose, you'll get sour lemon candy, orange gusher, or even fruit roll-up. Spritzy on the palate with the candy is still prevailing as well as some citrus fruit. Great by itself or fun with fried foods. A great SuperBowl wine to pair with chicken nuggets and potato skins. Fun fact: the name Doccia Fredda translates to "cold shower" in Italian!
Pairings: Appetizers, Lean Fish, Fried Food
Serving Temperature: 45°-50°
About Controvento
“This wine is produced thanks to the land rich in stones and its exposure, to the sun, to the sea breeze, and to the meticulous work of man.” — Vincezo Di Meo
Meaning “upwind” in Italian, Controvento is a 5 hectare vineyard in the Rocca San Giovanni region of Abruzzo just kilometers off the Adriatic Sea. Enzo’s farm, situated partially in a valley with the backdrop of the beautiful Adriatic in the distance, is a completely biological organically-run vineyard. Vines growing seven varietals all on calcareous soil are cooled by the salty sea breeze. The vines are fertilized with only winter green manure and are primed under falling moon. Zero chemicals of any kind are ever used.
Enzo’s philosophy of wine making is strict, allowing the grape to flourish in each and every bottle. Enzo once said that he wanted to make wines like his grandfather did, in the purest possible form. Enzo never fines, clarifies, filters, or uses and So2 and always allows for spontaneous fermentation. - Minum Selections
Pur Mythos - Brand
Pfalz - Germany
Description:
A deep juicy red from Cabernet Mitos with bramble and herbs. This is a highly unusual grape that is a crossing of Blaufränkisch and Teinturier du Cher. It spends 6 months on the skins followed by time spent in neutral barrels. Aromas of dark juicy cherry, plum, and blackberry. Savory on the palate and beautiful fruitless shining through. A really unique flavor profile, almost like pineapple juice with an earthy undertone. It's very dark with the dark fruit characteristics alongside some herbs, baking spices and delicious chocolate flavors. Absolutely worth taking a risk on a new varietal to try it!
Pairings: Soft Cheese, Roasted Meats, Heavy Pasta
Serving Instructions: 55°-58°
About Brand
The young brothers Daniel and Jonas Brand took over the family estate in 2011 and are part of a group in the Pfalz, Rheinhessen and Franken turning away from conventional farming and the sins of the 1960s and 70s. They are friends and colleagues with German winemakers Andreas Durst, Michael and Melanie of 2NaturKinder and Stefan Vetter and have looked beyond Germany as well for inspiration. Jonas just apprenticed at Domaine Jousset in Montlouis, as but one example.
The brothers farm limestone-rich soils in the ignored and overlooked northern Pfalz (Nordpfalz). Their northern haunt is a region without an identity, which suits the brothers just fine. This land is a blank slate. The climate is cooler than most of the Pfalz, which allows the grapes to ripen slower. The Donnersberg Mountain shields them from incoming weather systems, and the wind is then funnelled down two valleys producing breezes that keep the vineyards free from mildew. 2017 vintage is Brand’s first certified organic vintage, though they have been farming organically for years. The farming is also biodynamic, and everything is manually harvested.
The young winemakers use the power of nature: plant-based products like herbal extracts or tea are used to strengthen the vines. Clover and wild herbs are intended to attract bees and other useful insects to the sites. This creates a greater variety of species and makes the vineyards more vigorous. Thus, the grounds stay healthy and fertile.
All the wines are fermented spontaneously with indigenous yeast and without temperature control. After the fermentation, a long time on the lees is obligatory for the brothers. The decision to bottle the wine isn’t based on a fix date, each wine needs his own time and the decision to bottle is only made by taste. Everything is bottled unfined, unfiltered, and with low or no sulfites.
Metamorphika Trepat Amphora - Costador
Catalunya - Spain
Description:
An extra special wine in the club this month that’s Trepat from amphora in a ceramic bottle! Aging lasts at least 5 months in clay amphora of 3500 liters. It’s very complex with red fruit, nuttiness, and chocolate. Very smooth, deep, and round on the palate with a good amount of tannin to combat some fattier foods or put with something smokey.
Pairings: Beef, Pasta, Veal
Serving Instructions: 50°- 55°
About Costador
Costador, run by Joan Franquet, works only using organic and biodynamic practices on a singular mountain where there are very old vineyards (some of them certified). The vineyards are very old, the majority of them between 60 to 110 year, spanning different “terroirs” (slate, clay and limestone) and at altitudes between 400 to 800 meters. With the high contrast of temperatures the grapes can mature for long periods allowing the preservation of freshness and acidity. The temperatures are always controlled throughout the entire process, from the moment the grapes are picked to fermentation and aging.
Joan Franquet strives to preserve the authentic flavor and taste of the varietals and so only uses wild and autochthonous yeasts for fermentation. The major part of the fermentation is done in amphora or stainless steel tanks, along with used French and acacia oak barrels. Aging is completed in amphorae and used oak as well. Joan Franquet allows a genuine wine to develop from it's place of origin. The estate works with autochthonous Catalan varieties of grape: Reds - Grenache, Carignan, Sumoll Negre, and Trepat. Whites - Macabeu, Xarel-lo, Sumoll lanc, Parellada and Grenache Blanc. The estate's strictly holds to organic and biodynamic practices from vineyard to aging. - Savio Soares Selections
Crazy Creatures - Malat
Austria
Description:
A fun expression of one of the most important grape varieties in Austria, Grüner Veltliner. Fun and fresh, with aromas of herbs and lime. A slight waxiness on the palate with a touch of white pepper. Great with Asian food, salads, and poultry. Fun fact: Malat currently created four different labels for this wine, the liquid in the bottle is all the same!
Pairings: Tapas, Salad, Seafood
Serving Instructions: 48°-52°
About Malat
The Malat Winery, located on the south bank of the Danube River in the Kremstal districtus of Austria, has been producing exceptional wines since 1722. Ninth generation winemaker Michael has continued this tradition, taking over the fifty hectare estate from his pioneering father Gerald in 2008. Michael studied horticulture in Vienna and developed his mastery of viticulture internationally. Although known for their excellence in sparkling wine, with Gerald producing the first Austrian estate-bottled Sekt in 1976, the Malat Winery crafts noteworthy wines of all types. - CircoVino
Fosilni Breg Sauvignon Blanc - Domaine Ciringa
Stajerska - Slovenia
Description:
A Slovenian expression of a Sauvignon Blanc. Very aromatic with grapefruit, citrus, stone fruit, and vegetal notes. On the palate, it has high acidity and is very classic in style. The finish is refreshing and long! Perfect with a white pasta such as fettuccini alfredo.
Pairings: White Fish, Scallops, Pasta
Serving Instructions: 48°-52°
About Domaine Ciringa
In 2005 family Tement founded the Slovenian winery ""DOMAINE CIRINGA"". Ciringa is directly located next to the Austrian winery Tement and their most famous single-vineyard Zieregg.
Domaine Ciringa vinifies puristic and mineralic Sauvignon Blancs that grow on pure coralline limestone soil. - Domaine Ciringa
Furmint - Carpinus
Tokaj - Hungary
Description:
Dry Furmint is Holly’s favorite white style from Hungary and this is a perfect example of it as well as a great pricer performer. Floral aromatics with crisp lemon peel, some stone fruit and a full mouth feel. This wine is rich yet fresh and crisp. Lovely by itself or with food such as sushi and shellfish!
Pairings: Shellfish, Salads, Seafood
Serving Instructions: 45°-50°
About Carpinus
The name of the winery, Carpinus, is after Gyertyános (latin for Hornbeam), which is their largest current vineyard. During their lives Edit and István Bai have had the opportunity to work and gain experience at leading wineries (Dr. Loosen , Germany and Alta Vista in Argentina) in and outside Hungary which they now put to good use in their family winery. It is the goal of Carpinus Winery to be an example of a Tokaj winery that with top quality work and family cooperation, without compromise, can run sustainably and build a stable position in the world wine market. Continuing local values established by families from the wine region is of particular importance.
The Bai’s have 7 hectares in 7 vineyards in the Tokaj Wine Region. Their vineyards were classed first and second growths according to the historical classifications. Carpinus is working with Autochthonous varieties and placing the greatest emphasis on Furmint. The Bai’s also grow Hárslevelű, Sárga Muskotály and Sauvignon Blanc.
Their expectation of themselves is that by making the very best wine possible, they can present the natural assets and varieties of the varied terroirs of the Tokaj Wine Region. The Bai’s Strive to cultivate their grapes with environmentally friendly practices. The individual attributes of the vineyards (soils, aspect, microclimate) are expressed through their single-vineyard wines. Carpinus wines are characteristically fresh, elegant and harmonious, and made to be enjoyed.
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!
