March 2021 | 12 Bottle Club
Welcome to the March 12 Bottle Club from MYSA Natural Wine!
A note from our founder:
Welcome to the March 12-pack mixed club! I'm very excited about this mix because we have LOTS of female producers this month as well as a wine you can only find with us. You can check out the videos and wine profiles for more information on each bottle, but I wanted to mention that if I were going to age any of these I'd pick the Ulibarri or Sincronia Negre!
Enjoy these lovely wines and let us know what you think about the new profiles
- Holly, founder MYSA Natural Wine
- Burgenland - Meinklang
- Amber - Halkia
- Fermentum Lambrusco IGT - La Collina
- Sikele - Cantina Marilina
- Sincronia Negre - Mesquida Mora
- Ulibarri - Ulibarri Artzaiak
- Ròdon Bardolino Chiaretto - Le Fraghe
- Grenache - Los Pilares
- St. Rey SRV - Haarmeyer
- Romeo Red - Loop de Loop
- Love Red - Broc Cellars
- Deep Cuts - The Marigny
- Wine Evaluation Sheet
Burgenland - Austria
This red wine undergoes a semi-carbonic maceration in stainless steel tanks of 50% juice mixed with 50% whole berries. Young with aromas of cranberry, black currant, and tomato vine. Juicy with a medium body on the palate with hints of spice, red berry, and forest floor.
Pairings: Pasta, Aged Cheese, Grilled Meat
Serving Temperature: 50°- 55°
Meinklang is a lively farm compromising the three typical fields of a Pannonian farmstead in East Austria south of capital town Vienna: wine-growing, fruits and agriculture. Each family-member is specialized in an aspect of farming. Unique is the estate owns Angus & Aubrac cattle herd. It`s the farms source for our own nutritious, organic fertilizer for lively soils in the vineyards and creates the closed circle in the biodynamic Demeter farming. Outstanding issues are the totally unpruned vines, called Â«graupertÂ» and the extended maturation in concrete egg-shaped containers. As well as the family initiated the first holistic Demeter brewery where we refine the ancient grain beer out of the old varieties called Einkorn and Emmer wheat. - From Zev Rovine
Amber - Halkia
Nemea - Greece
From the #1 most produced white grape in Greece, Assyrtiko. Spends 4 days on the skins followed by 12 days of indigenous fermentation in stainless steel tanks. Lightly golden in color with aromas of overripe lemon, honey, and herbs. Heavy on the mouth with similar notes to the nose. Structured and round on the palate. Perfect with grilled seafood, Mediterranean platter, or even a lighter roasted chicken meal. Very delicious!
Pairings: Oysters, Shellfish, Feta Salad
Serving Temperature: 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
Emilia-Romagna - Italy
First Lambrusco we've ever put in the club! This sparkling wine is fermented a second time in bottle. Persistent bubbles and very intense in color with red and hints of purple. Intense aromas of ripe red fruit such as red cherry, and fresh cut wood. Structured taste with a fresh feel and soft tannins. Young with undeveloped tannin. Pair with hefty meats like grilled sausages, burgers on the grill, hot dogs, any casual red meat. Unusual but very addictive!
Pairings: Red Meat, Sausage, Pasta
Serving Temperature: 45°- 50°
About La Collina
2016. It was time to plant a vineyard.
This piece of land in this Vermont valley; this east/southeast facing hillside in Barnard with a view of sloping fields, an old stone wall, a fine row of maples. There is a loquacious brook, a few apple trees, a spring-fed pond. Would it be ridiculous to think that the land you own cares about its people, or that it longs to be a part of a whole? I purchased this land in 1998, but could not live here. Each time we came back, the family felt a surge, a rise in our throats, excitement to see what might have changed since the last visit. Increasingly, I felt remorse. It was farmland once, small, sustainable, cows and maples and a garden. Evidence of herbs. Mint everywhere. All around this beautiful valley, young families were growing and making and learning: cider, vegetables, syrup, milk, eggs, ice cream. We no longer need a grocery store. A mile in every direction is everything we would ever want to eat (except for olive oil, chocolate, and lemons).
What could we contribute?
All across Vermont, vineyards were being planted. A few people were finding great success with cold-hardy alpine varieties—Marquette, Frontenac, La Crescent, Brianna, and others. Each year, the wines they were making grew more complex, vivid, delicious. And familiar.
Something else was happening. The desire to drink wines with no chemicals, wines allowed to grow and express the soil and climate they came from, without the addition of artificial yeasts, flavors, or preservatives.
We started reading about biodynamics—the work of Rudolf Steiner. And we found that it resonated with our desire to become a part of this corner of Vermont, and to contribute something worthy.
Our goal is to keep learning, to stay true to the principles of biodynamics, to help build a wine region in Vermont that honors the soil and celebrates the organic future of this growing wine region for coming generations. We are in it for the long haul. We have one acre planted with five varieties close to the house and five acres planted in our neighbors’ shockingly magical field across the road. You walk up the edge of a field that is like the setting for a Jane Austen scene, you poke through the woods at the top of the hill, and it stretches out before you—protected by maples with a view of the surrounding hills. Dogs bark and owls call in the distance. You are not in this tumultuous century, and yet you are.
It’s not hard to fall in love with the vines. These plants are hardy and beautiful, with light-trapping leaves. They are powerful, elegant.
We're now bottling the results of our first harvest in October, 2019, which yielded 1,500 lbs. of grapes. Our stomping and pressing yielded 115 gallons of nascent wine! The field blend is a gorgeous, surprising orange blush—tawny in the firelight; the color of all seasons—youthful, brilliant, wise, and thrilling. - La Collina
Sicily - Italy
From an awesome women winemaker. Summer in a bottle! 13 hours spent on the skins, this skin-contact white has beautiful complexity and texture. The aromas are reminiscent of petrol, and Meyer lemon. Textured on the palate with honey, pine, and stewed apple. A great introduction to orange wine! Pairs great with fish pasta with mussels, pasta, but also perfect by itself.
Pairings: Appetizers, Grilled Chicken, Cheese Plate
Serving Temperature: 45°-50°
About Cantina Marilina
Angelo Paternò worked for 25 years as the winemaker and technical director for the Sicilian wineries Cantine Settesoli and then Duca di Salaparuta and then bought 60 hectares (148 acres) on a hill formerly known as Poggio dei Fossi in the southeastern Sicilian province of Siracusa, near the town of Pachino, where he thought the land was one of the best viticulture areas in Sicily.
He handed the reins over to his daughters, Marilina and Federica, and still helps them in the cellar. They grow orcanically and favor strict minimal intervention and additives in the cellar, with an approach influenced by local natural winemaking master Frank Cornelissen. Almost half of the land is dedicated to polyculture in order to nurture the ecosystem. On the other 35 hectares grow a array of grape varieties such as Nero d’Avola, Grecanico, Muscat Blanc, Moscato Giallo, Insolia, Merlot, Tannat, Viognier, and Chardonnay. In the cellar, fruit and freshness are preserved with the use of large concrete tanks for fermentation and elevage. - Zev Rovine
Mallorca - Spain
From another lovely women winemaker! Hand-harvested grapes undergo a wild fermentation in stainless steel after 4 days of maceration. Followed by being blended and aged in French Oak for 4 months and in American Oak for 3 years. This red is full of forest red fruit on the nose. Fresh with red fruit on the palate almost similar to a berry pie, along with hints of vanilla. A easy drinker to be drunk within the next couple of years. It's great alone but so yummy with tapas, pork chops, or roasted chicken.
Pairings: Pork, Beef, Pasta
Serving Temperature: 50°- 55°
About Mesquida Mora
Bàrbara Mesquida Mora established the groundbreaking Mesquida Mora winery in Mallorca in 2012…
near the town of Porreres, producing wines in the DO Plà i Llevant and VdlT Mallorca designations in the southern and eastern areas of the island. Bàrbara’s wines form a rich mosaic recalling the diversity of Mallorca varieties while also representing the history of her pioneering winemaking family, with her own unique futuristic vision.
Upon leaving behind the winery created by her pioneering great-grandfather in 1945 in Porreres, Bàrbara started her project from scratch with historic vineyards inherited from her mother. Previously, Bàrbara managed the family winery for eight years, from 2004 until 2012, and was one of Spain’s first Demeter biodynamic certifications in 2007. Bàrbara has not only been a passionate practitioner of organic and biodynamic viticulture for more than two decades; she has also introduced a regenerative agriculture approach through encouraging biodiversity within her estate vineyards. Prior to her winemaking career, Bàrbara studied Medieval literature and Catalan language in Barcelona. Comfortably multilingual culture, art, and language are like air and water for her, informing every aspect of her work. Bàrbara is among the vanguard of a wave of young producers recuperating and contributing to the unique cultural and viticultural matrix of traditional Mallorcan agriculture. - De Maison
Basque Country - Spain
Super excited to get this wine! Slightly aged, spritzy and a medium acidity. A smoothly delicious white that you'll want to last all day long. Honey on the nose with some creaminess from malolactic fermentation, and orange rind. Fuller body on the mouth. Well balanced with medium acidity. Pair with goat cheese, savoury winter salad, or a fried fish platter. Nice by itself but very complex so compliments food great!
Pairings: Pork, Tapas, Oysters
Serving Temperature: 48°- 52°
About Ulibarri Artzaiak
Brothers Iker and Asier Ulibarri consider themselves shepherds before all else. In fact, ""Artzaiak"" translates to ""shepherd"" in Basque. The Ulibarris raise sheep and produce cheese on their property in the Bizkaiko D.O, where they also farm 2 hectares of certified organic Hondarrabi Zuri grapes in their backyard, about 15km away from the Cantabrian Sea. Their soil is a mix of clay, sand, slate and schist.
The sheep graze the vineyard and compost the soil, giving the whole operation a very ""circle of life"" feeling. The brothers say that their sheep add more to the vineyard than they do. - Cream Wine
Veneto - Italy
Delicate, bright, and a joy to sip. Scents of herbs, floral, and ripe peach. On the palate, it's tangy and a bit savory. This light rose gives off flavors of wild raspberry, strawberry, hints of white pepper and citrus. Did you know Ròdon translates to 'pink' in Greek?
Pairings: Young Cheese, Antipasti, Pasta
Serving Temperature: 45°-50°
About Le Fraghe
Matilde Poggi is the owner and winemaker for Le Fraghe, which is one of the most regarded wineries of Bardolino. Located in Cavaion Veronese in the town of Affi, Le Fraghe is in the heart of the Bardolino production zone in Northern Italy. Lake Garda is to the west and Monte Baldo is to the north. The property and its 15th-century stone farmhouse have been in the family since 1880, and Matilde’s first harvest was 1984. She currently has 28 hectares of vines, planted mainly with the Corvina grape. In 2013, Matilde was elected President of the Federazione Italiana Vignaioli Indipendenti (Italian Federation of Independent Grape Growers). Matilde Poggi has three daughters, to whom she’d like to pass on Le Fraghe one day. - Cream Wine
California - USA
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 Instructions: 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
California - USA
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°
"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"
Oregon - USA
We love our women winemakers! A bright, fresh, juicy, and energized red blend. Elegant aromatics of bright cherry, and violets. Abundant on the palate with dark fruit qualities from dark cherry and plum, also has a woodsy quality similar to a forest floor. Quite delicate yet complex. Quoted from Loop de Loop themselves,"this Vin de Soif has the energy of a puppy.". Drink by itself or with a charcuterie plate, vegetable stew, or possibly even game.
Pairings: Pasta, Quiche, Charcuterie Plate
Serving Instructions: 48°- 52°
About Loop de Loop
"Julia Bailey Gulstine started Loop de Loop Wines in 2012 while working with Love and Squalor Wines at Goodfellow Family Cellars. Before that she was introduced to making wine by her grandmother. She was thrilled by the alchemy of it and loved spending time with her grandma doing various tasks a small farm requires. In her 20's she developed a passion for wine while working in some of Portland’s artisanal restaurants. This led to months spent traveling throughout wine regions in France and Italy. Upon returning from that trip she decided to work for a winery. She picked up the yellow pages (back when we still used phone books!) and she made it as far as Argyle Winery. After a couple of years there she joined Patty and Jim at Patricia Green Cellars, as their first employee.
Since then her life has been ""loopy"" journey. She attained her sommelier certification and worked as a wine buyer...learning more and traveling to various wine regions once again. After returning to University to study for a MA in International Relations, she left the wine industry to work for NGOs in Palestine, Israel - with short stints in Sweden and Laos.
After five long years of living abroad she was homesick for the vineyards of Oregon. In 2011 she returned to work with, and learn from, her friend Matt Berson of Love & Squalor Wines. Then, she dove-in with an enormous leap of faith, and started making Loop de Loop Wines in 2012. Since then she's been tremendously lucky to have the support of her husband and friends throughout the process. - Loop de Loop"
California - USA
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
Oregon - USA
A special wine from Marigny for our partnership with Eater Wine Club! This is a blend of several white grapes with a few of them having very deep pressings, bringing some great intensity to this white wine that makes it almost feel orange! Aromas of citrus, yellow apple, and Meyer lemon. On the palate it's zippy! A ton of acidity that is very balanced. Deep stone fruit, peach and pineapple, and tart lemon. Have by itself or with appetizers such as grilled shrimp, or bacon wrapped scallops.
Pairings: Appetizers, Grilled Shrimp, Chicken
Serving Instructions: 48°- 52°
About The Marigny
"The Marigny is a small winery that’s big on fun. Our vineyards are managed sustainably and organically by a crew that you can count on your fingers. Each fall myself, and maybe one other person, take a year's worth of farming and process it without any additives or additions.
We believe great wines don’t have to be saved. So go ahead, open these while you’re cooking dinner, during the game or just because you feel like it. We’re here for ya when your day needs a little extra brightness and we care a lot about people having a good time.
Cheers, Andy Young"
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!