July 2021 | 12 Bottle Club

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

A note from our founder: 

Welcome to the July 6 bottle club! This month we're going to Texas, Spain, Italy, France, California, Croatia, Portugal, and Greece! We have a fun mix of fresh wines perfect for summer from cheese boards to your next barbecue, to by the pool or at the beach (without the glass obviously). Find out more about each below!

For new members and people who processed at the end of the month, we had an exceptional amount of new members, so WELCOME! Your mix might be slightly varied with some of the other wines we've loved and put in the club before which you'll find below.

- Holly, founder MYSA Natural Wine

  1. Formica Rossa - Colleformica
  2. Don't Forget to Soar - Southold Farm + Cellar
  3. Pleiades - Papras Bio Wines
  4. Forgotten Dreams - Southold Farm + Cellar
  5. Uivo Curtido - Folias de Baco
  6. Cuvee Zero - Ruth Lewandowski
  7. La Rosa - Can Sumoi
  8. Lambrusco - Cantina della Pioppa
  9. Salto Moscofilero - Domaine Skouras
  10. Babić - Piližota
  11. Nerd Duck - Duckman
  12. de Nit Rosado Cava - Raventós i Blanc
  13. Wine Evaluation Sheet

Some new members may have these instead:

  1. Feints - Ruth Lewandowski 
  2. Stix & Bugs White - Sanctum 
  3. Rosé - A Tribute to Grace 
  4. Grenache - Los Pilares
  5. Praja - Cardedu
  6. Love Red - Broc Cellars
  7. St. Rey SRV - Haarmeyer

Formica Rossa - Colleformica

Lazio - Italy

Description:

A taste of Italy with 100% Sangiovese hand-picked grapes. 8 days spent on the skins followed by ageing in fiberglass. Garnet in color with aromas of red fruit, blueberry, and wildflowers. On the palate, blueberry, red currant, blackberry, hints of earth, and bright cherry are met with a fresh acidity! A juicy and fresh red! Did you know Formica Rossa translates to Red Ant in English? 

Pairings: Pizza, Pasta, Blue Cheese

Serving Temperature: 50°- 55°

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

Don't Forget to Soar - Southold Farm + Cellar

Texas - USA

Description: 

Each grape was picked and fermented separately in concrete eggs. Don't overcomplicate things when sipping this porch pounder. Fresh summer fruits such as green apples, honeysuckle, and melon! Serve very chilled and pair it with your closest friends!

Pairings: Roasted White Meats, Cheese Plate, Barbecue

Serving Temperature: 45°- 50°

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

Pleiades - Papras Bio Wines

Tyrnavos - Greece 

Description:

Certified organic and certified tasty! 21 days spent on the skins in stainless steel. Touch of funk with notes of honey, minerals, and salt. Bronze in color, and slightly sour with a hint of tannins.

Pairings: Fish, Poultry, Soft Cheese

Serving Temperature: 48°- 52° 

About Papras Bio Wines

Papras Bio Wines  is operated by the Papras family. Stergios Papras, the family’s oenologist, has been a pioneer of organic viticulture in Greece. The family’s vineyards have been certified organic since 1990, one of the first to receive organic certification in Greece.

The focus is on sparkling wines and the local “Black Muscat of Tyrnavos“. The terroir and the breeze from the nearby mount Olympus, make Tyrnavos ideal for sparkling and aromatic wines.- Eklektikon

Forgotten Dreams - Southold Farm + Cellar

Texas - USA 

Description:

This wine is a relative to Rosé, or in Italian, Rosato! Crazy gluggable on a hot sunny day (or any day really!). Yet very deep and complex. Fermentation was done in stainless steel followed by being pressed and racked to neutral French Oak Barrels for 5 months before bottling. Juicy with strawberry and rhubarb! Serve with a chill! 

Pairings: Pizza, Pasta, Blue Cheese

Serving Temperature: 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

Uivo Curtido - Folias de Baco

Douro - Portugal

Description: 

Intensely yellow in color with equally intense aromas of floral, lychee, and citrus. 2 weeks spent on the skins, 20% de-stemmed, and then pressed. Medium-bodied on the palate with a long finish and light tannin. Complex and intriguing with great structure to pair with intense cuisine. 

Pairings: Seafood, Grilled Chicken, Sushi

Serving Temperature: 48°- 52° 

About Folias de Baco 

Tiago Sampaio is the innovative young winemaker of Folias de Baco, a project started in 2007 that one could say was spearheaded in his childhood piggybacking on his grandfather through the farms and vineyards, always curious and plucky, willing to experiment at every step of the way. It was this incurable fascination that led him into agricultural studies at Santo Tirso and then five years of university in Vila Real, but it wasn’t until completing an agricultural engineering course that opened the doorway for his PhD studies in Oregon for Viticulture and Enology. It was here that Tiago picked up on modern philosophies and aesthetics of winemaking, while never forgetting his roots in the Douro and returning to create his estate that has garnered much attention since. Specifically located in the Alto Douro, in the sub-region of Cima-Corgo – where the land is rough, tough and challenging – you will find his vines clinging to the slopes of schist and granite at an altitude between 500-700m.

Tiago is essentially bridging the traditions of his homeland with learned modern aesthetics, creating field blends of both red, white and mixed from indigenous varietals planted some 80 years ago, while carefully attending to his new fixation of Pinot Noir vines that he makes both red and rosé. Tiago has set his sights higher, pushing the boundaries of his curiosity and what some might not expect out of such a traditional region. - Savio Soares Selections

Cuvee Zero - Ruth Lewandowski

California - USA

Description:

This is such a fun rose wine where they have taken some incredibly heavy, tannic grapes, like Touriga, and created a beautifully easy drinking rose wine. You will find delicate notes of herbs and spice that you'd see from these grapes, without the massive punch of tannin at the end and instead with a lovely soft finish of strawberries. 

Pairings: Picnic Food, Asian Food, Salads

Serving Temperature: 48°- 52° 

About Ruth Lewandowski 

"I've said it a thousand different ways since the beginning of Ruth Lewandowski Wines, and I think its most comprehensible to explain “Ruth” as a concept more than a living, breathing individual. A concept born out of the affiliation of my own philosophies of farming and winemaking (which indeed spill over to inform so many of my life beliefs) and one small but very significant text in the Old Testament of the Bible, the book of Ruth. Without sounding 'preachy' and so as not to offend the sensitive, and in the interest of concisely summing things up, I don't believe there to be a deeper, more compelling depiction of the natural cycle of death and redemption (both in the physical realm we can see and the spiritual realm we often do not) than this one short book.

Nothing that is alive today could be so without something having died first. This is the redemptive nature of our universe, of our planet, of our soils, plants, and ultimately you and I. The cessation of things is necessary to begin anew, even more fully. From the wreckage of death and tragedy at the beginning of the book of Ruth, a young woman finds life, finds beauty and is able to truly live....not simply in spite of the death, but because the death occurred at all. The regeneration of the life of our soils occurs only through organic matter...all completely dead, broken down carbon-based items. Natural fermentation is the building up and dying off of multiple strains of yeast and bacteria, each paving the way for the next strain to take over (and each leaving their altogether unique signatures of flavor, aroma, and textural compounds).

Who is Ruth? Well, with this sort of explanation, I suppose I could say that there is a bit of Ruth in all of us."

La Rosa - Can Sumoi

Catalunya - Spain

Description:

A light, silky, and elegant rosé wine that's perfect for every and any life celebration! Pleasant acidity and a fresh crispness on the palate. Medium in body with flavors of fresh red berry, citrus, and minerality. A beautiful celebration of minerals, red juicy berries, citrus zest, and florals on the palate.  

Pairings: Soft Cheese, Roasted Chicken, Appetizers

Serving Temperature: 45°- 50° 

About Can Sumoi 

Pepe Raventós’ vision, his growing passion for natural wines, and his desire to always go one step further, brought him and Francesc Escala to research and discover Can Sumoi—a treasure in the mountains of the Baix Penedès. Can Sumoi has impressed all who have known it for the solitude of its surrounding landscape, the mineral nakedness of its soils, the unique geology, and the Mediterranean Sea views. Pepe and Francesc purchased the estate with the desire to produce wines that reflect the special terroir. Ancestral traditions drive the Can Sumoi wines, which are made without any type of additive.

Located in Massís del Montmell at 600 meters (1,970 feet) above sea level, Can Sumoi has been an agricultural farm since 1645. The estate has 400 hectares of which 30 are planted to vines. The rest is forest of tall oak and white pine trees. Marine fossils in the soil date back 113 million years. An old stone wall surrounds the winery and three farmhouses, which were built at the end of the 17th century for wine production. On clear days, when there is no wind, one can view Mallorca and the Ebro Delta.

Josep Mateu lives at Can Sumoi as a farmhand. His family has been rooted to Can Sumoi for almost a century as farmhands. Josep Mateu will soon be 82 and will be able to celebrate his birthday in the farmhouse where he was born in 1936. He remembers perfectly that during his infancy the Baix Penedès area was a vibrant place full of work and dreams. Because of Pepe and Francesc, Josep once again sees the sun shine through the open door. He is excited to see how Pepe and Francesc will recover this landscape.

“Natural wine is not a trend, it is the way you feel as a small winegrower when creating wine.” - Pepe Raventós -Cream Imports

Lambrusco - Cantina della Pioppa

Emilia-Romagna - Italy

Description:

Originating from the culinary capital of Italy, Emilia-Romagna! This sparkling red is fizzy, dry, soft, and easy to sip. A red berry explosion combined with purple plum on the palate. From 15-year-old vines, the grapes were hand-harvested and fermented with wild yeast in stainless steel. It's silky and dry on the finish. Think Italian cuisine when pairing!

Pairings: Pizza, BBQ, Hard Cheese

Serving Instructions: 45°- 50° 

About Cantina della Pioppa 

Our cooperative was founded in 2012 by the merger of two historic companies
on the Modena wine scene. The Carpi Winery, which was founded in 1903 and a pioneering example of Agricoltural Cooperation, and the Sorbara Winery, the name that quintessentially identifies Lambrusco DOC.

We are a cooperative with over 1,200 grape growers.
They include historical wineries that have become avant-garde production sites in more than a century of social and technological evolution.
Quality is what we aim for on a daily basis.

The reason we welcome grapes from over 2,000 hectares of different vineyards is to select the best raw material and allocate it to our different wines.

There is a good Lambrusco for every occasion and for us, people of Emilia, toasting and celebrating is serious business.

We want to offer the world a great quality Lambrusco and Pignoletto, which are respectful of tradition but also symbols of energy and lightheartedness.
The wines of the Emilia Region reflect the character of its inhabitants: good, genuine and bubbly. - Cantina della Pioppa

Salto Moscofilero - Domaine Skouras

Peloponnese - Greece

Description:

Full of flavor and acidity! Grown at a high altitude in Mantineia, fermented in tank followed by short aging on the lees. On the nose, floral such as jasmine and rose, lime, and grapefruit. Similar to the aromas, citrus, flowers, and tropical fruit on the palate followed by a medium finish. 

Pairings: Shellfish, Calamari, Cheese Plate

Serving Instructions: 48°- 52° 

About Domaine Skouras 

Our story begins long before the creation of Domaine Skouras.

George Skouras was born in Argos, one of the oldest towns of Europe with a 3,000 years long tradition of wine and culture.

In 1980, George went to study Agriculture at the University of Dijon, in Burgundy, France. However, his acquaintance with the Chardonnays and Pinot Noirs of the region, as well as the famous local wine growers, put a spell on him.

On graduating from Dijon with a degree in oenology, George started gathering experience in many classic wine-producing regions of France, Italy and Greece.

A long-held vision, the creation of Domaine Skouras materialized in 1986. Initially, the small wine-making facility was in Pyrgela, a small village on the outskirts of Argos. The next logical step was the creation of a boutique winery in the Nemea Appellation area, in the village of Gimno.

There, the countless hours of manual work on an extremely small scale became an invaluable study on the Agiorgitiko variety and the Nemea denomination. - Domaine Skouras

Babić - Piližota

Dalmatia - Croatia

Description:

Hand harvested and destemmed with 10 days on the skins in stainless steel tanks. Then moved to large neutral oak barrels. Dark fruit, berries, slightly gamey with strong acid and medium tannin. 

Pairings: Lamb, Cheese Tray, BBQ

Serving Instructions: 50°- 55° 

About Piližota 

Ivica Piližota is a humble owner of a winery and vineyards in the inland locations surrounding the beautiful and historic town of Šibenik, in Central Dalmatia. Soil here is made up of mostly fertile red and brown top soil with finer brown clay stones, and a rugged and tough limestone foundation. The vineyard locations are on slopes or semi-slopes, with an altitude level of 50 to 300 meters above sea level. These vineyards see some of the warmer temperatures in Northern and Central Dalmatia, with interestingly cooler nights and constant salty breezes that whip around this hill and mountain crammed area. - Vinum USA

Nerd Duck - Duckman

Note: Some of you may have the 2019 vintage and some the 2020!

Bairrada - Portugal

Description:

Tinted ruby red with notes of tobacco, earth, plum and cherry. Well balanced acidity and depth. An easier drinking red with soft tannins and a clean finish. 

Pairings: Lamb, Game, Cheese Plate

Serving Instructions: 48°-52° 

About Duckman

The Duckman wines express the true character of Bairrada’s indigenous varietals and its exceptional maritime influence. There are no indications of the region on the labels, done intentionally to demonstrate an acute sense of place and varietal typicity through minimal intervention in the cellar. Maria Pato, the daughter of Luis Pato, created this project because of her love of the region and varietals, so much so that she felt constrained by the standards of Bairrada wine making. For both of them only the indigenous varietals can be Bairrada wine, not imports that want to claim it as their own identity. Luis and Maria work from two main vineyards, Amoreira da Gândara which is composed of mostly sandy soils, and Óis do Bairro which is composed of mostly chalky-clay soils. Here they grow both red and white varietals: Baga, Bical, Cercial, and Fernão Pires (a.k.a. Maria Gomes). - Savio Soares Selections

de Nit Rosado Cava - Raventós i Blanc

Catalonia - Spain

Description: 

A lovely cava rosé from Spain! Pale pink in color. A unique blend of Macabeo, Xarel-lo, Parellada, and Monastrell. Complex notes of yellow apple, minerality, strawberry, white cherry, and citrus. Dry on the palate with medium acidity. 

Pairings: Sushi, Seafood, Cured Meat

Serving Instructions: 42°- 48° 

About Raventós i Blanc

Raventós i Blanc was founded in 1986 by Josep-Maria Raventós, a member of the Cordoniu family who wished to create a small, quality-oriented winery that would stand apart from the large co-ops in the area. Today they own about 300 acres of vineyards (with a high percentage of Chalk in the soil, like Champagne) planted mostly to local varieties such as Macabeo (Viura), Xarel-lo and Parellada.

Josep-Maria Raventós was President of the Sparkling Wine Department of the Wine Trade Union and was instrumental in establishing the Cava DO in 1970. The Codorniu family goes back to the 15th Century, and the Raventós married into this family in the 17th Century. ""It was here in the town of Sant Sadurní d'Anoia that Jose Raventós, head of the family firm of Codorniu, made the first bottles of Champagne method sparkling wine after a visit to France in 1872"" (Oxford Encyclopedia of Wine).

Today, Pepe Raventós has taken Raventós i Blanc to the next level with his obsession for natural farming and winemaking that reflects the true terroir of this estate. As of 2012, Raventós i Blanc has left the Cava DO to pursue authentic and honest sparkling wines representative of their terroir Conca del Riu Anoia. Their wines are 100% estate produced, and the vines are farmed in a biodynamic way, allowing biosynergies between man, animals and plants.

Raventós vineyards have spontaneous plant coverage, which creates soil with biodiversity, fertility and life. Composted manure is added in the winter as well as short pruning on the bush. In the spring, they green prune to balance the vines and prevent any diseases. Plant infusions are used as homeopathic treatments to minimize the use of sulfur salts for oidium and copper salts for mildew, which are permitted in organic farming.

The soil on the estate, in the basin of the River Anoia (Riu Anoia), is calcareous and date back to the oldest period of the Penedès depression some 16 million years ago, when the valley was still submerged beneath the Mediterranean Sea. The River Anoia has carved out its course, this being the only area of the Penedes region where these soils replete with tropical marine fossils have surfaced. - Cream Wine

Feints - Ruth Lewandowski

For some new members we ran out of the Cuvee Zero, so we've placed in another wonderful wine from Ruth Lewandowski!

California - USA

Description: 

Feints is quite an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo and Arneis...yes, three reds and a white! Carbonic maceration keeps it poppy, light and fresh. This is the complex light red wine go-to and truly couldn't be more gluggable. Carbonic maceration keeps it poppy, light and fresh. Low tannins, high drinkability! Enjoy!

Pairings: Barbecue, Pizza, Heavier Seafood

Serving Temperature: 48°- 52°

About Ruth Lewandowski

"I've said it a thousand different ways since the beginning of Ruth Lewandowski Wines, and I think its most comprehensible to explain “Ruth” as a concept more than a living, breathing individual. A concept born out of the affiliation of my own philosophies of farming and winemaking (which indeed spill over to inform so many of my life beliefs) and one small but very significant text in the Old Testament of the Bible, the book of Ruth. Without sounding 'preachy' and so as not to offend the sensitive, and in the interest of concisely summing things up, I don't believe there to be a deeper, more compelling depiction of the natural cycle of death and redemption (both in the physical realm we can see and the spiritual realm we often do not) than this one short book.

Nothing that is alive today could be so without something having died first. This is the redemptive nature of our universe, of our planet, of our soils, plants, and ultimately you and I. The cessation of things is necessary to begin anew, even more fully. From the wreckage of death and tragedy at the beginning of the book of Ruth, a young woman finds life, finds beauty and is able to truly live....not simply in spite of the death, but because the death occurred at all. The regeneration of the life of our soils occurs only through organic matter...all completely dead, broken down carbon-based items. Natural fermentation is the building up and dying off of multiple strains of yeast and bacteria, each paving the way for the next strain to take over (and each leaving their altogether unique signatures of flavor, aroma, and textural compounds).

Who is Ruth? Well, with this sort of explanation, I suppose I could say that there is a bit of Ruth in all of us."

Stix and Bugs White - Sanctum

For some new members we ran out of the Uivo Curtido, so we've placed in a very fun and popular piquette that our club members loved in May!

Primorje - Slovenia  

Description:

For a refresher, Piquette is basically taking the grapes that have already been pressed, adding water to them, letting it sit for another couple of weeks, then re-pressing it and letting it re-ferment. This normally gives it a low abv! Mainly made from Chardonnay. Casual yet exciting! A bit fizzy. On the nose, this Piquette gives off notes of light fruits such as pear and a teensy bit of stone fruit! Lime zest on the palate with some yeasty and funkiness. The perfect low alcohol sparkler for a sunny day with friends. Picnic food is perfect for this one!

Pairings: Summer Salads, Picnics, Shellfish

Serving Temperature: 42°- 48° 

About Sanctum

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

Rosé - A Tribute to Grace

California - USA

Description:

A lovely, crisp rosé that's perfect for sipping in sunny weather. Dry, with balanced acidity. Notes of red currant, floral, strawberry, and watermelon jolly ranchers.

Pairings: Shellfish, Appetizers, Spicy Food

Serving Instructions: 45°-50° 

About A Tribute to Grace 

"A Tribute To Grace Wine Company is dedicated to crafting authentic expressions of Grenache. All wines are single-vineyard sourced to maintain authenticity, and remain 100% Grenache.

I am a New Zealand born winemaker who moved to California in 2006 with the dream of making Grenache. In the land from which I stem, the climate is too cool to ripen this sun-loving beauty. And so began my search: northern Spain, southern France, southern Australia, California…
 
Abundant sunshine and entrepreneurial spirit led me to the latter, and in 2007 I sourced my first Grenache fruit from the Santa Barbara Highlands Vineyard. Nestled high above the Pacific Ocean and 33 miles inland, this high-desert vineyard provided the perfect balance of heat and light I sought.
 
I chose to name my label after two of my favourite things: my Grandmother Grace, and my most beloved attribute. My winemaking intention is to capture this spirit, and stay as close to nature as humanly possible. The trio is completed by the grape itself, which to me encapsulates grace.
- A Tribute to Grace"

Grenache - Los Pilares

California - USA

 

Description:

A nice introduction to the glou glou universe! This red is fresh, and flavorful from the high-quality grapes used. Manually harvested and bottled unfiltered and unfined. Tart cherry, plum, and herbs such as fennel on the nose. Baked plum with a strong backbone of acidity on the palate. Medium bodied, deep, and fresh. Delicious by itself, or with cheese plates, or duck breast. Put this in the category of: don't pair me with a super serious meal!

Pairings: Cheese Plate, Grilled Meat, Roasted Peppers

Serving Temperature: 48°- 52° 

About Los Pilares

Los Pilares is Coleman Cooney, Jay McCarthy, and Michael Christian. Before making wine for others we were all either backyard vignerons, garage winemakers, or wine industry professionals. Since the first vintage in 2010, we have been showcasing the terroir of San Diego’s backcountry and mountains by making wine with nothing but grapes, sometimes apples. All the fruit comes from sustainable vineyards and orchards grown in the backcountry and mountains of San Diego County. - Los Pilares

Praja - Cardedu

Sardinia - Italy 

Description:

Great for spring! Praja, the producer name, means beach in Sardinian. Monica is the grape which is native to Sardinia. This light-bodied zesty red is fermented with native yeasts in cavernous cement tanks that reside under a house at the winery. First, give it around 30 minutes in the fridge. It's quite dark in color. Deep plum, dark cherry, violets, with a moody feeling on the nose. Light and bright for the body with low tannin. Best to be served with southern Mediterranean food, Lebanese food, Turkish food, or any food that is herb forward!

Pairings: Seafood, Olives, Pasta

Serving Instructions: 48°-52° 

About Cardedu 

Sergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do] vineyards are located on the island’s sparsely populated Southeast, where soils are crumbling granite near the coast, and schist in ragged-dry cliffs around Jerzu. - Portovino

Love Red - Broc Cellars

California - USA

 

Description:

A fairly classic natural red wine. This blend comes from 70-year-old dry-farmed vineyards. Fresh fruit and bright acidity from the Valdiguié grape and from the Syrah you get structure! Dark fruit characteristics on the nose such as black berry, currants, along with a woodsy feel with a touch of leather. On the palate it's yummy, deep yet still light in texture. It's fun and a little more on the funky side but not too much, great served with a bit of a chill. A great gateway into natural wine. Have it with a roast beef sandwich or a panini while participating in some Netflix and Chill! 

Pairings: Lamb, Pasta, Sausage

Serving Instructions: 50°-55° 

About Broc Cellars

At Broc Cellars, all of our wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style. The grapes that we work with are grown without using synthetic pesticides, herbicides, fungicides, or fertilizers. - Broc Cellars

St. Rey SRV - Haarmeyer

California - USA

 

Description:

Out of Sacramento, California. Right off the bat you can tell this wine went through malolactic fermentation, which gives wines a creamy quality. Lemon curd with creaminess on the nose. On the palate it's very yummy and quite round with a good mouth feel. A great balance of flavor, and acidity. Pair with a range of foods in the creamy and light category such as grilled tilapia, mango salsa, cheese plate, or even pork.

Pairings: Seafood, White Meat, Tapas

Serving Instructions: 45°- 50° 

About Haarmeyer

"Haarmeyer Wine Cellars is a family team - Craig, Alex, Kelly, and Marian Haarmeyer. Started in 2008 with fruit from a vineyard near the town of Galt, CA, Craig was interested primarily in making wines using Spanish and Portuguese varieties, mainly because of the dry climate and the proximity of this vineyard to his home and winery in Sacramento, CA. He felt the place seemed right for the numerous varieties of sun loving, hardy grapes planted there. This led him to consider other sites and he noticed how the wines could define and express the terroir of the region. Soon he began using the phrase ""Sacramento terroir"" to describe his early efforts.

Their primary focus is on Chenin Blanc and how it expresses itself, the vineyard, and the cellar. As wine drinkers they gravitate to Chenin Blanc wines irrespective of origin - Classic Loire Valley wines, Savennières in particular, and South African old vine wines are constant reference points. The way Chenin can manifest itself is miriad and compelling. It has naturally high acidity and handles oxidative aging in such a way that the wines are refreshing and sour in their youth and nutty and complex in their old age. Chenin also seems to always express its varietal characteristics and its terroir. Chenin’s Chenin-ness shows itself even when the influence of the cellar is present. This grape is fascinating and their journey starts and ends there. They are committed to exploring Northern California terroirs through the lens of Chenin Blanc.

They have six vineyard sources for Chenin: three in the Sacramento River Delta, one in eastern Lodi, and two in the foothills of the Sierra Nevada. They work only with farmers who raise organic fruit and in the cellar they do as little modern processing as possible. Every lot is foot trodden and basket pressed without any corrections to chemistry or sulfur additions. The juice is exposed to oxygen and racked to neutral large format barrels and casks for unaided, native yeast fermentations. The wine remains in its fermentation vessel until it is assembled for bottling. All wines are ML complete and bottled without fining or filtering.

Chenin may rule the roost but they also make a very special old vine Riesling, a Nebbiolo, and Zinfandel. - Haarmeyer"

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!