February 2021 | 6 Bottle Club
Welcome to the January Club from MYSA Natural Wine!
A note from our founder:
HOLLY TO ADD IN
- Holly Berrigan, Founder, MYSA Natural Wine
- Limite Acque Sicure - Controvento
- Sanctum Lesica Pinot Noir - Sanctum
- Pais Viejo - J. Bouchon
- Tez - Bojo du Luar
- Furmint - Carpinus
- Vino Naranja - Cacique Maravilla
- Wine Evaluation Sheet
Limite Acque Sicure - Controvento
Abruzzo - Italy
A zero/zero red blend that's light in body, funky, and bright. Unique flavors of thyme, tart cherry, cherry cola, and nuts. Best to be enjoyed chilled.
HOLLY TO FILL IN
Pairings: Pasta, Chicken, Cured Meat
Serving Temperature: 48°- 52°
"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
Sanctum Lesica Pinot Noir - Sanctum
Primorje - Slovenia
This Pinot Noir comes from hills that were once cultivated by French monks in the 12th century. On the nose, you'll get complex white pepper notes, oak, bright cherry, and cranberry. Rounded and medium-bodied, best when paired with food.
HOLLY TO ADD IN
Pairings: Stew, Sausage, Root Vegetables
Serving Temperature: 50°- 55°
In the mid-12th century French Carthusian monks settled in this northeast region of Slovenia and planted it with Pinot Noir and Chardonnay vines. The Podkubovšek family, starting with Vlado and his son, Marko, has always cherished and been proud of this local heritage, hence the fact that all of their wines are made in a traditional style, where the vines and the microclimate speak for themselves. All of the grapes are strictly hand-picked on steep marl-rich slopes of up to 45°, and vinified with minimal intervention in the winemaking process. - Sanctum
Pais Viejo - J. Bouchon
Maule - Chile
From 100-year-old vines, this Chilean red is super fresh, light, and juicy. Similar to a Beaujolais Nouveaux or a light Pinot Noir. Flavors of raspberry, cherry, licorice, and dry herbs followed with a smoky finish.
holly to add in!
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.
Tez - Bojo du Luar
Vinho Verde - Portugal
Fermented with chestnut flowers, this lively orange wine is a low intervention blend of Avesso and Arinto. It has great mineral acidity combined with some tannins. A complex combination of lemon zest, artichoke and lively stone fruit notes. A perfect high-toned wine you can dance with all night long!
HOLLY TO WRITE
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
Furmint - Carpinus
Tokaj - Hungary
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. Full of minerality, this wine is crisp and versatile. Lovely by itself or with food!
HOLLY TO WRITE
Pairings: Shellfish, Salads, Seafood
Serving Temperature: 45°- 50°
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.
Vino Naranja - Cacique Maravilla
Bio-Bio - Chile
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. For being a deeper orange, it's surprisingly light on the palate! HOLLY TO ADD IN
Pairings: Asian Food, Picnic Food, Spicy Food
Serving Temperature: 45°-50°
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’).
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!