March 2021 | 6 Bottle Club
Welcome to the March 6 Bottle Club from MYSA Natural Wine!
A note from our founder:
Welcome to the March 6-pack mixed club! I'm very excited about this mix because we have LOTS of female producers this month as well as the Almate, which was very limited so only available in the 6-club this month! 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 cellar one of the bottles I'd pick the Almate!
Enjoy these lovely wines and let us know what you think about the new profiles.
- Holly Berrigan, Founder, MYSA Natural Wine
- Love Red - Broc Cellars
- Red Burgenland - Meinklang
- Viña Almate Tinto - Alfredo Maestro
- Amber - Halkia
- Fosilni Breg Sauvignon Blanc - Domaine Ciringa
- Sikele - Cantina Marilina
- Wine Evaluation Sheet
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 Temperature: 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
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
Ribera del Duero - Spain
A deeply dark-colored, tender, and rich Spanish red. Unique aromas of ripe fruit, toffee, rose, and lavender. This red sees 4 months in old oak barrels that soften and ripens it to create a delicious easy drinking wine. On the palate, you'll get plum, bright cherry, berry, and minerals.
Pairings: Tacos, Cured Meat, BBQ
Serving Temperature: 55°- 58°
About Alfredo Maestro
Wine made with only grapes, well-kept vineyards, and healthy land.” This is the mantra of Castellano winegrower Alfredo Maestro, a bright light amongst an abyss of industrially farmed, over-ripe, over-oaked, and over-manipulated wine-scape that is the Ribera del Duero these days.
Alfredo’s ascendance is unique to Alfredo. His family came to the winemaking town Peñafiel, Ribera del Duero from the Basque Country. Having grown up amongst the vines, Alfredo had a great interest in wine, and, through encouragement from friends, he started making his own wine in 1998. That same year he planted his first vineyard on the Rio Duraton near his home. From the beginning he farmed organically. In the cellar, Alfredo was working literally “by-the-book”, teaching himself enology from a book and using every trick in it to make a “correct” Ribera del Duero wine: yeasts, acid, enzymes, tannins, color-enhancers, etc. were just some of the techniques utilized. In search of serious “purple-ness”, this is how many of the modern Ribera del Duero’s of today are produced. In the early 2000’s Alfredo had a revelation. He questioned why as an organic farmer use chemicals to make the finished wine; he wanted to work as naturally in the winery as he did in the vineyard, in his words - ""to better tell the story of the land."" Alfredo began eliminating exogenous products, and in 2003 he began making wine without any additives whatsoever, including sulfur for all but a few wines. Alfredo still has a bottle of ‘Castrillo de Duero’ from that initial experimental vintage, and the wine is delicious, developing beautifully, deep, tarry, and tobacco – a great sign of things to come. - Jose Pastor
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
Stajerska - Slovenia
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 Temperature: 48°- 52°
About Domaine Ciringa
Domaine Ciringa vinifies puristic and mineralic Sauvignon Blancs that grow on pure coralline limestone soil. - Domaine Ciringa
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
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!