July 2021 | 6 Bottle Club
Welcome to the July 6 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, and Greece to explore a range of ! We have a fun mix of fresh wines perfect for summer from cheese boards to your next barbecue or even fondue!
- Holly Berrigan, Founder, MYSA Natural Wine
- Formica Rossa - Colleformica
- de Nit Rosado Cava - Raventós i Blanc
- Weight of the Moment - Southold Farm + Cellar
- Frangy - Domaine Lupin
- Pleiades - Papras Bio Wines
- Uvica Côtes du Rhône Rouge - Vignerons Ardechois
- Wine Evaluation Sheet
Lazio - ItalyDescription:
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°
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
Catalonia - SpainDescription:
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
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
Bugey - FranceDescription:
Straw yellow in color and fruity on the palate! Fermented in stainless steel tanks, some of the wine goes through malolactic fermentation followed by being blended back in. Very balanced and easy to sip! Notes of white fruit such as white peach, almond, pineapple, and pear.
Pairings: Shellfish, Cheese Plate, Thai Food
Serving Temperature: 45°- 50°
About Domaine Lupin
"Bruno Lupin is a winemaker with extensive experience. Before moving back to his hometown to establish his own estate, he ran the cellar at La Cave de Genève in Switzerland for many years. The Lupin estate consists of five hectares of vines in Frangy on a hillside called Les Aricoques. Bruno considers this location the best in the region due to the full southern exposure and the relatively low altitude that protects the vineyards from the cold northern winds. The soils are molasses, a crumbly calcareous soil resulting from old mountain erosion. Most of the vines are about 25 years old but there is a single parcel of individually staked vines that are over 60 years old. This site is the source of his old vines wine: “Cuvée du Pépé”.
The wines are fermented with indigenous yeasts and are never de-acidified (although it is a common practice in the area). Bruno works his vineyards organically most of the time, only resorting to chemicals when absolutely necessary to preserve the health of
his plants. - De Maison"
Tyrnavos - GreeceDescription:
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
Rhône Valley - FranceDescription:
A deep ruby-colored wine originating from 20+year old vines. A mix of Grenache and Syrah. Another one of those stealth natural bottles of wine to let your friends taste. This is a very classic style of a Rhône red. Deep in color. On the nose it's earthy, has dark fruit, and an indescribable meatiness. Full-bodied, with medium tannin on the palate. Notes of dark fruits, and violets, with a nice complexity and a long finish. A bit rustic overall. The perfect food wine that pairs effortlessly with a range of occasions and palates. Try it with lamb, potatoes, anything with lots of butter, or chicken pot pie.
Pairings: Lamb, Chicken Pot Pie, Grilled Meat
Serving Temperature: 55°-58°
About Vignerons Ardechois
Wine producers and growers, we are a unique pool of 12 wineries located in Southern Ardèche since 1967.
On our 6000-hectare vineyard, spread out over a mosaic of terroirs, a thousand families of winegrowers work the vineyard with passion, respecting Humanity and Nature.
Following in the footsteps of countless generations, wtih knowledge and expertise being passed down from Successor to Sucessors. Methodical pruning in the harshness of winter, vineyard grassing to preserve the life of the soil, green harvest to maintain small yields so that each bay can give its full potential. Followed by the meticulous blending, vine after vine.
Time and again, searching for this fine balance between the hand of man and the expression of soil to bring together a wine translating all the facets of our terroirs. - Vignerons Ardechois
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!